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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.
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Whip up a lovely pink lemonade pie topped with pink-tinted coconut with just a few simple pantry ingredients. This chilled pie makes a perfect summertime dessert.
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Steel-cut oatmeal is bulked up and flavored with the addition of dried cranberries, cashews, coconut, vanilla, and cinnamon.
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This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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A wonderfully rich custard pie, this one is made from oodles of delicious plumped raisins, shredded coconut and chopped nuts, spooned in a crust and baked within 35 minutes.
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Rum and a blend of liqueurs served in a tall glass make a wonderful tropical drink.
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A creamy and addictive baked macaroni and cheese gets a smoky kick from chipotle peppers.
cooking.nytimes.com
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.
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Outrageously good homemade ice cream with a coffee custard base, oreo cookies, and a touch of rum.
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Styled after the classic Hawaiian sweet bread and very good.
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Reminds one of that yummy ice cream flavor.