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
Yes, fresh peaches are here. I look forward to finding peaches in grocery stores in the summertime; this is one of my favorite fruits. The aroma and flavor of a fresh peach just can’t be beat. My recipe for “Fresh Peach Cockaigne” or “A Small Up-Side-Down Peach Cake” is a great way to highlight the aroma of ripe peaches. The recipe is a “one bowl” dessert — it takes just a few minutes to mix it up. My recipe is not too sweet, which makes a refreshing change from many cobbler recipes. And I prefer the flavor and texture of fresh peaches compared to canned ones in the recipe.
Dreamer’s 7-Up Pound Cake is a very traditional Southern cake recipe. It is tender, moist and very sweet. More than a cake, it’s a Deep South cultural tradition. The cake is often served for Sunday dinner or other celebrations such as the Fourth of July when family and friends come to visit at a large afternoon meal.
Have you tried cooking with Meyer lemons? They are very large and are mild, sweet with a lemony flavor. I want to start the new year in 2016 by cooking with some new foods as well eating more fruits and vegetables. Thirteen lemons ripened on my backyard Meyer lemon tree this fall and am excited about the things I can cook with this citrus fruit. Continue reading
My backyard persimmon tree is loaded with fruit this year. Enough for me, the birds, the squirrels and some to give away. This has me thinking of ideas for persimmon recipes including a variation on a cheesecake and persimmon salsa. I have never known what kind of persimmon tree is growing in my backyard. My curiosity for answers took me on an adventure to a unique persimmon grove in the heart of Baton Rouge, shown here.
And back to persimmon cakes… A couple of weeks ago Baton Rouge Green, a non-profit organization which promotes green use of land through urban forests in our community (www.batonrougegreen.com), had their annual tree sale and also a recipe contest. The recipes had to be made with products from trees grown in Louisiana.
Of course, I couldn’t pass up the chance to enter Persimmon Upside-Down Cake. I thought it was a novel entry and as well as delicious tasting. And the recipe won third place! Here is the recipe, and a printable version is on mayleeskitchen.com.