Desserts

  Mexican Sweet Corn Cake (Panqué de Elote)

This simple baked treat is a common offering in Mexico City.

  Chef John Folse’s Favorite Oatmeal Cookies

  Old-Fashioned Lemon Pie

  Plaquemines Parish Orange Meringue Pie

  Spiced Apple and Pecan Cake in a Jar

  Honey Pecan Pie

  Candy Apples

Continued Coverage

  White Chocolate Persimmon Bread Pudding

  Pumpkin-Praline Flan

  WHITE OAK RUM-PECAN FUDGE

  Peach and Blueberry Crostata

  Apple and Calvados Pockets

  Angel Food Cake, Summer Fruit, and Yogurt Parfait

  Sweet and Sassy Strawberry Soup

I’m not quite sure if this recipe should fall into the category of soup or “sassy strawberry malt!” Either way, I have to say this soup could be the perfect beginning or ending to any meal – especially during our hot Louisiana summers.

  Blueberry Golden 25 Vanilla Ice Cream

It is called Golden 25 because of its rich yellow color and the 25 percent butter fat in the custard.

  Bourbon 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.

  Lemon Creole Cream Cheese Panna Cotta with Ponchatoula Strawberry Sauce

The original panna cotta came from the Italians. This “egg-less” custard is a refreshing dessert for warm spring days.

  Chocolate Velvet Cheesecake

  Mint Julep Cake

  Strawberry Upside-Down Cake

  Dulce de Leche Dark Chocolate Bread Pudding

  Italian Chocolate-Almond Cake

  Gingerbread-Pear Loaf Cake

  Apple and Mixed Berry Crumble

Classic comfort food, this dessert is filled with fresh apples, blueberries, and raspberries for wonderful flavor and color. The recipe contains oats, which also makes this perfect for breakfast.

  Pumpkin and Pecan Bread

Pumpkin is a vegetable that can fit into any recipe ranging from soups to desserts because of its unique flavor and texture. This pumpkin and pecan bread recipe is perfect for a Fall breakfast or upcoming holiday meals.

  Juirdmon: Cushaw Pumpkin Pie Filling

Most of the old Cajun and Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices, as Juirdmon. This filling could be placed into a pie shell or made into turnovers.

  The Perfect Lemon Bars

Lemon bars are the perfect pairing for Afternoon Tea. This recipe achieves its delicious lemon flavor by using lemon zest and fresh lemon juice.

Gâteau de Figue (Fig Cake)

In the summer months, figs are plentiful in south Louisiana.

  Lavender creole cream cheese ice cream

What screams summertime more than ice cream? This is the perfect complement to those warm summer days.

  Classic Apple Pie

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.

White Chocolate ‘King Cake’ Bread Pudding

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?

  Riz au Lait

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

  Goblin Cookies

These cookies are spooky-sweet! Fun for the kids to make and everyone will enjoy eating them, too. Great Halloween treats.

  Summer Melon and Berry Salad with Watermelon Vinaigrette

On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.