It’s almost un-American to admit this – I’ve never cared for pumpkin pie. And for someone who has baked thousands of desserts, I can count on one hand the number of times I’ve baked pumpkin pies for my own family. However, it didn’t take me long to create an acceptable pumpkin dessert that would please...Read More

This is a vintage recipe for old fashioned Persimmon pudding, an American classic. You must use completely ripe persimmons — you will know they are fully ripe when they are soft and the pulp has an almost jelly-like consistency. INGREDIENTS: 6 to 7 very ripe Hachiya persimmons 1 3/4 cups all-purpose flour 1 1/2 teaspoons...Read More

This old-fashioned persimmon pudding reminds me of a very moist pumpkin bread and is delicious topped with whipped cream. INGREDIENTS: 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup white sugar 1 cup brown sugar 3 eggs, beaten 2 cups milk 2 1/2...Read More

Cuban flan has a firm, silky texture that is more like a cheesecake than a custard. In the summer months, serve with fresh tropical fruits or mixed berries. In the winter, serve flan with sliced bananas sauteed briefly in a little butter, brown sugar, and rum. INGREDIENTS: Caramel 1 cup sugar Filling 4 large eggs...Read More

This German-Scandinavian treat is more of a custard than a cake and is not overly sweet. Although I frequently use raspberries for this recipe, blackberries, rhubarb, apricots, plums or peaches are also delicious. I like to serve it with breakfast or brunch and often serve it in the afternoon with tea. Of course, it makes...Read More

INGREDIENTS: 1 tablespoon butter, melted 3 extra-large whole eggs 8 extra-large egg yolks 5 cups half-and-half 1 1/2 cups sugar 2 teaspoons pure vanilla extract 1/4 teaspoon cinnamon 1/4 teaspoon allspice 6 croissants, preferably stale, sliced horizontally 1 cup raisins (soaked in 1/4 cup bourbon overnight) 1/4 cup butter, melted 1 tablespoon sugar METHOD: Preheat...Read More

When a Southerner wants banana pudding, this is the recipe they’re expecting – the one that was printed on the Nabisco Nilla Wafers box for years. It’s even better if you can find your grandma’s yellow Pyrex bowl from the set of nested bowls popular in the 1950s or 60s. That was the standard banana...Read More

This dairy-free, raw, vegan dessert (or breakfast!) doesn’t contain sugar or require cooking. The pudding features the exotic tropical flavor of cherimoya. This recipe is for one person — so increase the recipe accordingly. INGREDIENTS: Flesh of 1 ripe cherimoya (discard skin and carefully remove ALL seeds) 1/3 cup unsweetened vanilla almond milk or Ripple...Read More