Cuisine: Dessert
Lemon Buttermilk Pie with Saffron
Don't you hate when you need buttermilk and they only sell it in quarts?! Didn't they use to sell buttermilk in pints? Recipes usually call for a cup or two, then you have all this leftover buttermilk to use up. I happen to stumble upon this Lemon Buttermilk Pie with Saffron and we have lemons in our backyard. Blind-baking the crust in this lemon buttermilk pie recipe is essential: It keeps it from getting soggy when the custardy filling is added.
By - Prep: 20 mins
- Cook: 1 hrs 25 mins
- Yields: 8 Servings
Bananas Foster Layer Cake
My daughter Grace made her father this decadently rich Bananas Foster Layer Cake for his birthday. Bananas Foster is a dessert that was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 12 - 14 Servings
Blackout Chocolate Banana Bread
This is what happens when banana bread meets chocolate! My daughter Zoe made this Blackout Chocolate Banana Bread. It's pretty spectacular and super moist and seriously delicious. Whole wheat flour lends a nuttiness to the cake, but feel free to replace it with more all-purpose if that’s what you have on hand. Thanks for bringing me a slice Zoe! Now, can you bring me another slice?!
- Prep: 20 mins
- Cook: 1 hrs 5 mins
Irish Lemon Pudding Tart
This Irish Lemon Pudding Tart is sweet and tart. It is light and delicious, with a simple tart crust. An elegant dessert to serve on St. Patrick's Day or any day for that matter!
- Prep: 20 mins
- Cook: 50 mins
- Yields: 8 Servings
Lemon Posset
A posset was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. Shakespeare mentions possets several times in his writings. In the 16th century, the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert.
This Lemon Posset is a cross between a lush pudding and a silky lemon curd, this amazing English specialty is made with just three simple ingredients - lemons, heavy cream, and sugar. The beauty is that I almost always have these 3 ingredients!
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 Servings
Bananas Foster Upside-Down Cake
This Bananas Foster Upside-Down Cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that's just as stunning as the original for a healthier dessert you'll be proud to serve.
- Prep: 10 mins
- Cook: 20 mins
Banana Oat Bars
If you happen to have 2 overripe bananas, here's what you need to do! These Banana Oat Bars are a cross between a granola bar and a banana blondie! They are great for breakfast or a snack.
- Prep: 10 mins
- Cook: 20 mins
- Yields: Makes 16 Bars
Bundt Pan Spice Cake with Sticky Toffee Sauce
I know this Bundt Pan Spice Cake with Sticky Toffee Sauce is a bit over the top sweet, but I made it anyway. The gooey toffee sauce kicks it up a notch with a shot of rye whiskey.
- Prep: 30 mins
- Cook: 1 hrs
- Yields: 10 Servings
Zebra-Striped Shortbread Cookies
My daughter Zoe made these Zebra-Striped Shortbread Cookies, a wonderful combination of vanilla and chocolate shortbread! Each bite of these cookies has just the right amount of both. Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
- Prep: 40 mins
- Cook: 15 mins
- Yields: Makes 40 - 48 cookies
Lemon Pound Cake
My daughter Zoe made this Lemon Pound Cake. She has been doing the Bon Appétit, Basically 10 x 10 recipe, which is "Ten weeks, ten recipes that will make you a better cook". What a beautiful cake! I hope she saved me a piece!
- Prep: 20 mins
- Cook: 45 mins
- Yields: Makes one 9x4
