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Banana Cream Pie Recipe - NYT Cooking

Banana Cream Pie Recipe - NYT Cooking

Favorite Banana Cream Pie

Favorite Banana Cream Pie

overrijpebananen7

overrijpebananen7

Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.

Lemon Buttermilk Pie with Saffron

Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.

NYT Cooking: Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother’s version, which I grew up eating, is a more subtle, custardy version, with a balance of coconut and vanilla. It uses an old-fashioned technique called scalding, popular in the days before milk was pasteurized. Here it is used to change the%...

Coconut Cream Pie

NYT Cooking: Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother’s version, which I grew up eating, is a more subtle, custardy version, with a balance of coconut and vanilla. It uses an old-fashioned technique called scalding, popular in the days before milk was pasteurized. Here it is used to change the%...

NYT Cooking: Banana-Cream Pie      I tried banana cream pie once and it was a fail, so I wish someone more talented would try this for me ;)

Banana-Cream Pie

NYT Cooking: Banana-Cream Pie I tried banana cream pie once and it was a fail, so I wish someone more talented would try this for me ;)

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Homemade Banana Cream Pie

Best Banana Cream Pie

Homemade Banana Cream Pie

It is strawberry season! NYT Cooking: The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good che...

Strawberry Cassata

It is strawberry season! NYT Cooking: The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good che...

NYT Cooking: This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.

Coconut Cream Pie

NYT Cooking: This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.

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