Once a good cookie recipe, always a good one, and this is true of the $250 Neimam Marcus Cookie. It is associated with the luxury Neiman-Marcus department store chain which is headquartered in Dallas, Texas. The cookie is a great one for the holiday season — it is a chewy and loaded chocolate chip cookie with nutty oatmeal and walnuts. My work supervisor made these as a Christmas present one year and shared the recipe which I have saved all these years. I found it again while sorting through recipes files.
Back in my hospital food service catering days, we prepared and served a dinner for the Board of Directors each month. I liked to change things up — partially for boredom’s sake and little for spite as it meant I had to work late that night. So one month I served carrot cake — trying to pack a little nutrition into the dessert. Much to my surprise, one Board member came to me after the meeting and said, “that very large piece of cake was the best dessert you’ve ever served — it was delicious.” And Carrot Cake is delicious. It should be moist, with just a little spice and nutty flavor. Topped with a cream cheese icing, it makes a great dessert for the holidays. And so I’m making my carrot cake again this year.
Bread Pudding is the quintessential New Orleans dessert. Every restaurant in the city has some sort of variation. Here’s an twist to this southern dessert. Sweet potatoes and pumpkin pie spices along with pecans really dress up classical bread pudding. And it appears like a cake when baked in a spring form pan. I served the dessert with bourbon sauce. Delicious. With Louisiana sweet potatoes available in the fall, this is a good time to make this variation.
I went to Whole Foods Market to purchase parsnips and noticed the beautiful purple plums. So I purchased several of these too. Guess I’m an impulsive buyer. Anyway, I’ve always wanted to make a plum pie. If you never thought you’d like plums, then try “Deep Purple Plum Pie.” This pie is very easy to make and is perhaps one of the best fruit pies you will ever taste. Not to brag, but it really is great. And I made a rich, flaky crust to go along with the plums. Continue reading