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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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Blend rum, limeade concentrate, and frozen strawberries for a tasty tropical treat.
cooking.nytimes.com
The Captain’s Blood is similar to a daiquiri, except that it’s made with dark rum instead of white and a small but essential measure of falernum (a syrup flavored with spices, often nuts, sometimes lime, sometimes alcoholic and sometimes not, often used in Caribbean rum drinks) I prefer my Captain’s Blood on the tart side, but you can adjust the amount of sugar to make it as sweet or as sharp as you like.
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Pina colada pudding shots are a crowd-pleasing, quick-and-easy treat to make for your next party.
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
cooking.nytimes.com
With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable Even better, you can bake a pan of bacon at the same time
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Apples, peaches, bananas and raisins baked with a cinnamon spiced oaty crumble topping.
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Get Coconut Popsicles Recipe from Food Network
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This dish, Not-Yo Nachos, is so good you'll be tempted to not share it.
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Very soft, moist oatmeal cookies with bananas. Very yummy!
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This is my version of the rummer served at the King's Arms Tavern in Colonial Williamsburg, Virginia. It is advertised as an authentic colonial-period cocktail...
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This quick and hassle-free recipe makes a satisfying snack that's healthy, too.