Chef John Folse Other Dessert Recipes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Classic Apple Pie

    Classic Apple Pie

    Classic Apple Pie (Source: WAFB)Classic Apple Pie (Source: WAFB)

    Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America’s premier dessert. After all, nothing is more American than apple pie.

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    Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America’s premier dessert. After all, nothing is more American than apple pie.

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  • Praline and Peach Ice Cream

    Praline and Peach Ice Cream

    Praline and Peach Ice Cream (Source: WAFB)Praline and Peach Ice Cream (Source: WAFB)

    Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

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    Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

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  • Tarte à la Bouie

    Tarte à la Bouie

    Tarte à la Bouie (Source: WAFB)Tarte à la Bouie (Source: WAFB)

    Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.

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    Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.

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  • Red Wine Chocolate Ganache Cake

    Red Wine Chocolate Ganache Cake

    Red Wine Chocolate Ganache Cake (Source: WAFB)Red Wine Chocolate Ganache Cake (Source: WAFB)

    This cake is super simple, but the addition of the red wine takes this one to another level. Perfectly ideal for holiday celebrations, like Mother’s Day, or even an afternoon snack.

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    This cake is super simple, but the addition of the red wine takes this one to another level. Perfectly ideal for holiday celebrations, like Mother’s Day, or even an afternoon snack.

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  • White Chocolate 'King Cake' Bread Pudding

    White Chocolate 'King Cake' Bread Pudding

    White Chocolate "King Cake" Bread Pudding (Source: WAFB)White Chocolate "King Cake" Bread Pudding (Source: WAFB)

    After the festivities of Mardi Gras are finished, there is always a question of what to do with the left over king cake. Why not make bread pudding?

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    After the festivities of Mardi Gras are finished, there is always a question of what to do with the left over king cake. Why not make bread pudding?

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  • Riz au Lait

    Riz au Lait

    Riz au Lait (Source: WAFB)Riz au Lait (Source: WAFB)

    Rice custard, like flan or bread pudding, is considered a premier Creole dessert.

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    Rice custard, like flan or bread pudding, is considered a premier Creole dessert.

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  • Pumpkin Crème Brûlée in Mini Jack-O-Lanterns

    Pumpkin Crème Brûlée in Mini Jack-O-Lanterns

    We often see miniature pumpkins used as table decorations during the fall season, but do we ever consider them perfect as a dessert centerpiece on a china plate? This recipe offers you the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.

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    We often see miniature pumpkins used as table decorations during the fall season, but do we ever consider them perfect as a dessert centerpiece on a china plate? This recipe offers you the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.

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  • Well Sought After Peach Cobbler

    Well Sought After Peach Cobbler

    In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners.

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    In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners.

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  • Pecan Fudge

    Pecan Fudge

    Chocolate, pecans and divinity are typical flavors of fudge created in homes of Bayou Country. The addition of roasted pecans adds an interesting twist.

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    Chocolate, pecans and divinity are typical flavors of fudge created in homes of Bayou Country. The addition of roasted pecans adds an interesting twist.

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  • Vanilla-Poached Peaches with Whipped Strawberry-Mint Yogurt

    Vanilla-Poached Peaches with Whipped Strawberry-Mint Yogurt

    Ruston, Louisiana is famous for this luscious, regional fruit. To poach this fruit in sugar straight from Louisiana cane fields seemed obvious to me.

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    Ruston, Louisiana is famous for this luscious, regional fruit. To poach this fruit in sugar straight from Louisiana cane fields seemed obvious to me.

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  • Mixed Berries in Bay Leaf Custard

    Mixed Berries in Bay Leaf Custard

    The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.

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    The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.

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  • Pumpkin Créme Brûlée

    Pumpkin Créme Brûlée

    Crème brûlée is a French dish that literally means “burnt cream”. Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but we decided on pumpkin to bring out the fall festivities. This recipe offers you the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.

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    Crème brûlée is a French dish that literally means “burnt cream”. Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but we decided on pumpkin to bring out the fall festivities. This recipe offers you the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.

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  • Dulce de Leche Dark Chocolate Bread Pudding

    Dulce de Leche Dark Chocolate Bread Pudding

    Dulce de leche is Spanish and literally translates to “milk candy.”

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    Dulce de leche is Spanish and literally translates to “milk candy.”

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  • Coffee, Cinnamon and Honey Créme Brulée

    Coffee, Cinnamon and Honey Créme Brulée

    This is the perfect light dessert to finish a large feast. It can be made 3 days in advance and kept wrapped and chilled in the fridge. Substitute a drop or two of yellow, green or red food coloring should you not like the flavor of coffee, but I can't imagine that!!!

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    This is the perfect light dessert to finish a large feast. It can be made 3 days in advance and kept wrapped and chilled in the fridge. Substitute a drop or two of yellow, green or red food coloring should you not like the flavor of coffee, but I can't imagine that!!!

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  • Strawberry Shortcake with Cream Biscuits

    Strawberry Shortcake with Cream Biscuits

    Thursday, April 14 2016 5:07 PM EDT2016-04-14 21:07:02 GMT

    Air date: April 14, 2016. Source: Chef John Folse.

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    Air date: April 14, 2016. Source: Chef John Folse.

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  • Strawberry Fool

    Strawberry Fool

    Thursday, March 31 2016 11:52 AM EDT2016-03-31 15:52:18 GMT

    Air date: March 31, 2016. Source: Chef John Folse.

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    Air date: March 31, 2016. Source: Chef John Folse.

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  • Fig, Date and Almond Cobbler

    Fig, Date and Almond Cobbler

    Thursday, March 17 2016 6:55 PM EDT2016-03-17 22:55:07 GMT

    Air date: March 24, 2016. Source: Chef John Folse.

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    Air date: March 24, 2016. Source: Chef John Folse.

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  • Oeufs Aux Lait (Egg Custard)

    Oeufs Aux Lait (Egg Custard)

    Wednesday, February 17 2016 4:32 PM EST2016-02-17 21:32:17 GMT
    Air date: February 16, 2016. Source: Chef John Folse. More >>

    Air date: February 16, 2016. Source: Chef John Folse.

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  • Peanut Brittle

    Peanut Brittle

    Tuesday, February 9 2016 6:43 PM EST2016-02-09 23:43:25 GMT
    Air date: February 9, 2016. Source: Chef John Folse. More >>

    Air date: February 9, 2016. Source: Chef John Folse.

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  • Microwaved Glazed Donut

    Microwaved Glazed Donut

    Tuesday, January 12 2016 6:51 PM EST2016-01-12 23:51:26 GMT
    Air date: January 12, 2016. Source: Chef John Folse. More >>

    Air date: January 12, 2016. Source: Chef John Folse.

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  • Chef Folse's Vanilla-Poached Peaches

    Chef Folse's Vanilla-Poached Peaches

    Tuesday, July 28 2015 7:02 PM EDT2015-07-28 23:02:36 GMT
    Peaches are plentiful in the early summer months and often used as a favorite ingredient for Louisiana desserts. They taste great when poached in a simple syrup and served with a flavorful whipped topping!More >>
    Peaches are plentiful in the early summer months and often used as a favorite ingredient for Louisiana desserts. They taste great when poached in a simple syrup and served with a flavorful whipped topping!More >>
  • Chef Folse's Lemon Panna Cotta with Blueberry Sauce

    Chef Folse's Lemon Panna Cotta with Blueberry Sauce

    Thursday, June 18 2015 5:01 PM EDT2015-06-18 21:01:57 GMT
    The original panna cotta came from the Italians. This “egg-less” custard is a refreshing dessert for warm spring and summer days. The custard is especially good when topped with fresh blueberry sauce and a sprig of mint.More >>
    The original panna cotta came from the Italians. This “egg-less” custard is a refreshing dessert for warm spring and summer days. The custard is especially good when topped with fresh blueberry sauce and a sprig of mint.More >>
  • Chef Folse's Boston Cream Pie Trifle

    Chef Folse's Boston Cream Pie Trifle

    Thursday, May 7 2015 4:58 PM EDT2015-05-07 20:58:24 GMT
    To show off the layers in this beautiful spring trifle, use a 12-cup trifle dish measuring about 8 inches across and 5 inches deep. To help save time, the cake can be prepared and cubed a day ahead.More >>
    To show off the layers in this beautiful spring trifle, use a 12-cup trifle dish measuring about 8 inches across and 5 inches deep. To help save time, the cake can be prepared and cubed a day ahead.More >>
  • Chef Folse's Blueberry Turnovers

    Chef Folse's Blueberry Turnovers

    Tuesday, April 28 2015 6:58 PM EDT2015-04-28 22:58:48 GMT
    Turnovers are baked or deep-fried pastries that can have sweet or savory fillings. This version is filled with blueberries, but feel free to substitute with other fruits or nuts.More >>
    Turnovers are baked or deep-fried pastries that can have sweet or savory fillings. This version is filled with blueberries, but feel free to substitute with other fruits or nuts.More >>
  • Triple Berry Slump

    Triple Berry Slump

    Tuesday, March 31 2015 3:22 PM EDT2015-03-31 19:22:18 GMT
    Slumps are the plain Jane cousins of cobblers. They are normally covered and cooked on the stovetop so that the dough steams and becomes fluffy rather than browning as a cobbler crust does in the oven. Old timers say that this softened dough “slumps down into the fruit,” giving the dish its name. Our recipe is great with any fruit mix, but our Louisiana pallet prefers strawberries, blackberries and blueberries as the perfect slump combination.More >>
    Slumps are the plain Jane cousins of cobblers. They are normally covered and cooked on the stovetop so that the dough steams and becomes fluffy rather than browning as a cobbler crust does in the oven. Old timers say that this softened dough “slumps down into the fruit,” giving the dish its name. Our recipe is great with any fruit mix, but our Louisiana pallet prefers strawberries, blackberries and blueberries as the perfect slump combination.More >>
  • Carrot Souffle

    Carrot Souffle

    Tuesday, January 20 2015 6:25 PM EST2015-01-20 23:25:47 GMT
    This wonderful recipe was created by Piccadilly® Cafeteria in Baton Rouge, La. Over the years, this carrot dish has become one of the most sought-after recipes in the South.More >>
    This wonderful recipe was created by Piccadilly® Cafeteria in Baton Rouge, La. Over the years, this carrot dish has become one of the most sought-after recipes in the South.More >>
  • Candied Yam Flan

    Candied Yam Flan

    Monday, November 10 2014 11:27 AM EST2014-11-10 16:27:09 GMT
    The English had their custards and the French their flans, but it was the Africans that gave these two cultures the sweet potato to further flavor the egg and milk desserts. The Louisiana yam adds both a fabulous flavor and color to this custard-like dish.More >>
    The English had their custards and the French their flans, but it was the Africans that gave these two cultures the sweet potato to further flavor the egg and milk desserts. The Louisiana yam adds both a fabulous flavor and color to this custard-like dish.More >>
  • White Chocolate, Apple And Cinnamon Bread Pudding

    White Chocolate, Apple And Cinnamon Bread Pudding

    Friday, August 29 2014 6:42 PM EDT2014-08-29 22:42:07 GMT
    Bread pudding is considered the "apple pie" of South Louisiana. This recipe is wonderful for holiday parties or family gathers.More >>
    Bread pudding is considered the "apple pie" of South Louisiana. This recipe is wonderful for holiday parties or family gathers.More >>
  • Mixed Fruit Turnovers

    Mixed Fruit Turnovers

    Tuesday, August 12 2014 6:55 PM EDT2014-08-12 22:55:35 GMT
    A sweet dessert is always a perfect finale to a great meal. Here's an easy-to-serve, fruity treat.More >>
    A sweet dessert is always a perfect finale to a great meal. Here's an easy-to-serve, fruity treat.
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  • Strawberry Angelique

    Strawberry Angelique

    Wednesday, August 6 2014 5:48 PM EDT2014-08-06 21:48:36 GMT
    This recipe is the creation of Chef Thomas J. Bond, the executive chef at the Rockefeller's restaurant in Ponchatoula, La. Being the strawberry capital of the world, it is no surprise that the best strawberry shortcake recipe was created here as well.More >>
    This recipe is the creation of Chef Thomas J. Bond, the executive chef at the Rockefeller's restaurant in Ponchatoula, La. Being the strawberry capital of the world, it is no surprise that the best strawberry shortcake recipe was created here as well.More >>
  • Summertime Almond Crunch Peach Turnovers

    Summertime Almond Crunch Peach Turnovers

    Prep Time: 45 Minutes Yields: 8 Servings Comment: A sweet dessert is always a perfect finale to a Fourth of July meal! Here's an easy-to-serve, peachy treat. Ingredients: 2 pounds fresh peaches, peeledMore >>
    A sweet dessert is always a perfect finale to a Fourth of July meal! Here's an easy-to-serve, peachy treat.More >>
  • Wild Louisiana Blackberry Cobbler

    Wild Louisiana Blackberry Cobbler

    Prep Time: 1½ Hours Yields: 8 Servings Comment: Blackberries have been a part of the culinary repertoire of Bayou Country for centuries. Fresh blackberries are abundant in Louisiana and can be found growingMore >>
    Blackberries have been a part of the culinary repertoire of Bayou Country for centuries. Fresh blackberries are abundant in Louisiana.More >>
  • Grilled Peach Melba

    Grilled Peach Melba

    The original recipe calls for poaching the peaches in syrup, but this version gives a summer flair to this classic dessert.More >>
    The original recipe calls for poaching the peaches in syrup, but this version gives a summer flair to this classic dessert.More >>
  • Pain Perdu Count Pontchartrain

    Pain Perdu Count Pontchartrain

    Prep Time: 30 Minutes Yields: 6–8 Servings Comment: When New Orleans was founded, French explorer Bienville named Lake Ponchartrain in honor of the French Count in the court of Louis XVI. Pain Perdu, orMore >>
    Pain Perdu, or lost bread, is a simple breakfast dish made from stale French bread abundant in the Creole cupboard.More >>
  • Tailgators’ White Chocolate Bread Pudding With Whiskey Sauce

    Tailgators’ White Chocolate Bread Pudding With Whiskey Sauce

    Prep Time: 2 Hours Yields: 6–8 Servings Comment: Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is abundant. Our German populationMore >>
    Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is abundant.More >>
  • Louisiana Fruit Trifle

    Louisiana Fruit Trifle

    Fruit trifle, the layered fruit and custard dessert, was brought to Louisiana by the English many years ago.More >>
    Fruit trifle, the layered fruit and custard dessert, was brought to Louisiana by the English many years ago.More >>
  • Lite And Lively King Cake Bread Pudding

    Lite And Lively King Cake Bread Pudding

    Prep Time: 1½ Hours Yields: 6 Servings Comment: Use all of your left over king cake to make another favorite dessert. By substituting Splenda for sugar, you'll cut down the calories and still have a deliciousMore >>
    Prep Time: 1½ Hours Yields: 6 Servings Comment: Use all of your left over king cake to make another favorite dessert. By substituting Splenda for sugar, you'll cut down the calories and still have a deliciousMore >>
  • Persimmon Flan

    Persimmon Flan

    Prep Time: 2 Hours Yields: 10–12 Servings Comment: Persimmons have a terrific flavor. When used to create a sweet dessert flan, it is guaranteed to get rave reviews. You may wish to add a caramel to theMore >>
    Prep Time: 2 Hours Yields: 10–12 Servings Comment: Persimmons have a terrific flavor. When used to create a sweet dessert flan, it is guaranteed to get rave reviews. You may wish to add a caramel to theMore >>
  • Purple Plum Torte

    Purple Plum Torte

    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans. TheMore >>
    Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans. TheMore >>
  • Twin Fruit Skillet Cobbler

    Twin Fruit Skillet Cobbler

    Prep Time: 1½ Hours Yields: 8 Servings Comment: What could be more Southern than cobbler? We see it every way from peach to blackberry. We have taken two great Louisiana berries and combined them to makeMore >>
    What could be more Southern than cobbler? We see it every way from peach to blackberry. We have taken two great Louisiana berries and combined them to make a great twist on a wonderful Southern dessert.More >>
  • Blackberry Bounce

    Blackberry Bounce

    Prep Time: 6 Months Preferable Yields: 3 Gallons Comment: This family recipe was originally created by Lucie "Cie" Greaud Guttner. Her son-in-law, Gary Anderson, adapted the method slightly, but the flavorMore >>
    Prep Time: 6 Months Preferable Yields: 3 Gallons Comment: This family recipe was originally created by Lucie "Cie" Greaud Guttner. Her son-in-law, Gary Anderson, adapted the method slightly, but the flavorMore >>
  • CHURROS

    CHURROS

    Prep Time: 30 Minutes Yields: 4 Servings Comment: A churro, also known as a Spanish doughnut, is a popular snack of Spain, Latin America, France, Portugal and the United States. They are normally rolledMore >>
    A churro, also known as a Spanish doughnut, is a popular snack of Spain, Latin America, France, Portugal and the United States. They are normally rolled in cinnamon and sugar and dipped into hot chocolate sauce for breakfast.More >>
  • Brownie Pudding With Macerated Ponchatoula Strawberries

    Brownie Pudding With Macerated Ponchatoula Strawberries

    Prep Time: 1½ Hours Yields: 6 Servings Comment: This nice, rich, chocolate moose-like dessert will certainly excite your guests. Try serving it warm with a side of fresh-sliced strawberries. This dessertMore >>
  • Carrot Soufflé

    Carrot Soufflé

    Prep Time: 1 Hour Yields: 8 Servings Comment: This wonderful recipe was created by Piccadilly® Cafeteria in Baton Rouge, La. Over the years, this carrot dish has become one of the most sought-afterMore >>
  • Oeufs Aux Lait (Egg Custard)

    Oeufs Aux Lait (Egg Custard)

    Prep Time: 1½ Hours Yields: 10 Servings Comment: This is a simple but great recipe. By using egg substitute and evaporated skim milk, it has all the same great flavor with much less fat. Ingredients: 1½More >>
  • Pumpkin Praline Flan

    Pumpkin Praline Flan

    Prep Time: 2 Hours Yields: 8 Servings Comment: The English had their custards and the French and Spanish their flans. Once America was discovered a new ingredient was added to the egg and milk mixtureMore >>
  • Luscious Lemon Soup from Chef John Folse

    Luscious Lemon Soup from Chef John Folse

    Prep Time: 1 Hour Yields: 6–8 Servings Comment: Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. This soup is so wonderfully cooling, perhaps it shouldMore >>
  • Mt. Rainier Cherries Jubilee from Chef John Folse

    Mt. Rainier Cherries Jubilee from Chef John Folse

    Prep Time: 30 Minutes Yields: 6 Servings Comment: When it comes to choosing the best cherries for making the classic cherries jubilee dessert, I always begin with the hand-picked cherries from Mt. Rainier,More >>
  • Cherry Berry Cobbler from Chef John Folse

    Cherry Berry Cobbler from Chef John Folse

    Prep Time: 1½ Hours Yields: 8 Servings Comment: Fresh fruit cobblers are magnificent Southern-style desserts that are simple to make and extremely tasty. During the summer months, a wild array of berriesMore >>
  • Lemon Creole cream cheese panna cotta

    Lemon Creole cream cheese panna cotta

    LEMON CREOLE CREAM CHEESE PANNA COTTA WITH PONCHATOULA STRAWBERRY SAUCE Prep Time: 1 Hour Yields: 6 Servings Comment: The original panna cotta came from the Italians. This "egg-less" custard is a refreshingMore >>
  • Pumpkin Creme Brulee in Mini Jack-O'-Lanterns

    Pumpkin Creme Brulee in Mini Jack-O'-Lanterns

    Prep Time: 1 and 1/2 HoursYields: 10 Servings Comment:   We often see miniature pumpkins used as table decorations during the fall season, but do we ever consider them perfect as a dessert centerpieceMore >>
  • Creme Caramel Custard

    Creme Caramel Custard

    Prep Time: 2 and 1/2 Hours Yields: 6 Servings Comment: Creme Caramel, a basic egg custard with a layer of caramel, is traditionally a French dessert. However, recipes for similar custard can be foundMore >>
  • Creole Cream Cheese Tiramisu

    Creole Cream Cheese Tiramisu

    Prep Time: 1 HourYields: 10–12 Servings Comment:Tiramisù is a classic Italian dessert recreated in restaurants worldwide. Tiramisù translated means "pick me up," which refers to the little jolt oneMore >>
  • Strawberry Angelique

    Strawberry Angelique

    Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment: This recipe is the creation of Chef Thomas J. Bond, the executive chef at the Rockefeller's restaurant in Ponchatoula, La. Being the strawberry capitalMore >>
  • White Chocolate "King Cake" Bread Pudding

    White Chocolate "King Cake" Bread Pudding

    Prep Time: 2 HoursYields: 6–8 ServingsComment: The King Cake is the traditional dessert of the Carnival season and was originally served on the Feast of the Epiphany. To make the dessert fun and unique,More >>
  • Pan-Roasted Pears in Late Harvest Riesling

    Pan-Roasted Pears in Late Harvest Riesling

    Prep Time: 1 Hour Yields: 6 Servings Comment: I would dare say that when most people thinking of pears, they immediately think of Riesling as the perfect accompaniment. In this recipe, I'm using theMore >>
  • Brandied Peach Parfaits

    Brandied Peach Parfaits

    Prep Time: 30 Minutes Yields: 4 Servings Comment: When it comes to ice cream parfaits, there is none better than those made with fresh peaches in season. If peach ice cream can be found in your localMore >>
  • Fruit and Yogurt Parfait

    Fruit and Yogurt Parfait

    Prep Time: 30 Minutes Yields: 4 Servings Comment: Talk about a quick, great dessert that can also take the place of breakfast or lunch. This simply parfait uses fully prepared yogurt with matchingMore >>
  • Black and White Granola Parfait

    Black and White Granola Parfait

    Prep Time: 30 Minutes Yields: 4 Servings Comment: This is a wonderful parfait not only for its taste but also for its eye appeal. Around 4th of July, feel free to omit the dark chocolate and presentMore >>
  • Fresh Fruit Parfait

    Fresh Fruit Parfait

    Prep Time: 10 Minutes Yields: 4 Servings Comment: This is delicious way to up your child's nutrient intake. It's also a great way to spend a little extra time together. Kids love to help create theseMore >>
  • Frozen Chocolate Pudding Sandwich

    Frozen Chocolate Pudding Sandwich

    Prep Time: 10 Minutes Yields: 8 Servings Comment: This tasty treat is the perfect snack after a long hard day of school and play. Moms will love it because of the nutritional value and kids will loveMore >>
  • Candy Apples

    Candy Apples

    Prep Time: 45 Minutes Yields: 12 Apples Comment: Candy apples are common in the season of fall because it coincides with the harvest of apples. The apple was brought to the United States in 1620 byMore >>
  • Louisiana Cooking Pear Preserves

    Louisiana Cooking Pear Preserves

    Prep Time: 1 Hour Yields: 2-3 Pints Comment: There are numerous pear varieties available for cooking. In Bayou Country the Kiefer pear, which is similar in texture to a raw potato, is harvested aroundMore >>
  • Grilled Peach Melba

    Grilled Peach Melba

    Prep Time: 30 Minutes Yields: 4 Servings Comment: The Peach Melba was invented in 1892 by the French chef Auguste Escoffier to honor the Australian soprano, Nellie Melba. It combines two favorite summerMore >>
  • Bourbon Peach Cobbler

    Bourbon Peach Cobbler

    Prep Time: 1and 1/2 Hours Yields: 8 Servings Comment: In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during thoseMore >>
  • Creole Cream Cheese Tiramisu

    Creole Cream Cheese Tiramisu

    Prep Time: 1 Hour Yields: 10-12 Servings Comment: Tiramisu is a classic Italian dessert recreated in restaurants worldwide. Tiramisu translated means "pick me up" which refers to the little jolt ofMore >>
  • Dulce de Leche Dark Chocolate Bread Pudding

    Dulce de Leche Dark Chocolate Bread Pudding

    Prep Time: 1 and 1/2 Hours Yields: 8-10 Servings Comment: Dulce de leche is Spanish and literally translates to "milk candy." It is found across the world as a popular milk-based dessert sauce. ItsMore >>
  • Chef Folse's Candy Apples

    Chef Folse's Candy Apples

    Prep Time: 45 Minutes Yields: 12 Apples Comment: Candy apples are common in the season of fall because it coincides with the harvest of apples. The apple was brought to the United States in 1620 byMore >>
  • Chef Folse's Caramel Popcorn

    Chef Folse's Caramel Popcorn

    Prep Time: 1 Hour Yields: 4 Quarts Comment: In 1893 the Rueckheim brothers, two popcorn salesman at the first Chicago World Fair, decided to cover their popcorn with molasses, hence the birth of theMore >>
  • White Chocolate Persimmon Bread Pudding from Chef Folse

    White Chocolate Persimmon Bread Pudding from Chef Folse

    Prep Time: 2 Hours Yields: 6-8 Servings Comment: Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is abundant. Our German populationMore >>
  • Chef Folse's Flan de Queso

    Chef Folse's Flan de Queso

    Prep Time: 2 Hours Yields: 8 Servings Comment: Flan is a popular dish in Spain and the former Spanish colonies in Latin America, and consists of a custard base often flavored with vanilla and toppedMore >>
  • Chef John Folse's Skillet Peach Cobbler

    Chef John Folse's Skillet Peach Cobbler

    Prep Time: 1½ Hours Yields: 8 Servings Comment: In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantationMore >>
  • Baked Caramel Yogurt (Mishti Doi)

    Baked Caramel Yogurt (Mishti Doi)

    Prep Time: 2 Hours Yields: 8 Servings Comment: Don't be fooled by its simplicity, this recipe makes an absolutely delicious dessert, which can be served after a simple family meal or dressed up forMore >>
  • Chef John Folse's Sinfully Simple Hot Cross Buns

    Chef John Folse's Sinfully Simple Hot Cross Buns

    Prep Time: 3 Hours| Yields: 18 Buns Comment: There are many recipes out there for hot cross buns, traditionally served in England around Easter. The buns bear a cross, which represents the cross ofMore >>
  • Chef John Folse's Ile Floattante

    Chef John Folse's Ile Floattante

    ÎLE FLOTTANTE (FLOATING ISLAND) Prep Time: 1 Hour Yields: 6-8 Servings Comment: One of the original desserts of early Louisiana, "île flottante" arrived with the French in the late 1600s. SweetenedMore >>
  • Chef John Folse's Persimmon Custard

    Chef John Folse's Persimmon Custard

    Prep Time: 2 Hours Yields: 8 Servings Comment: A traditional custard gets an unexpected twist with the addition of tart, bright orange persimmons Not only does this exotic fruit lend the custard a wonderfulMore >>
  • Chef John Folse's French Market Fruit Pizza

    Chef John Folse's French Market Fruit Pizza

    Prep Time: 1 Hour Yields: 6 Servings Comment: No matter how old the kids are, eight or eighty, they're sure to love this unique and interesting rendition of pizza. This simple and versatile breakfast,More >>
  • Chef John Folse's Bananas Foster Inspired Pain Perdu

    Chef John Folse's Bananas Foster Inspired Pain Perdu

    Prep Time: 20 Minutes Yields: 4 Servings Comment: This recipe, adapted from one by Emeril Lagasse, helped the Hammond High Pro-Start culinary team win the state title and progress to the regional culinaryMore >>
  • Chef John Folse's Skillet Peach and Louisiana Strawberry Cobbler

    Chef John Folse's Skillet Peach and Louisiana Strawberry Cobbler

    Prep Time: 1 Hour Yileds: 8 Servings Comment: It may only be January, but one bite of this delicious cobbler and you will swear it is spring. You may even have a spring in your step when you realizeMore >>
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