Was trying to think of what/which pies I like the most. Almost impossible - I love them all. Custards, Fruits, Pumpkin (guess that's a custard?) I just don't make them often, matter of fact, rarely. Sad, eh?
I like Butter Tarts either with or without pecans - all pretty much the same thing. But I agree, tarte au sucre/sugar pie/pecan pies are a bit much. Maybe it's the ratio of crust/pastry to filling?
Pecan pie is one of my top pies. I make one every Thanksgiving and I get to eat 7 of the with pieces - all with vanilla ice cream.
Pecan Pie is too sweet for me. I was always asked to make one for Thanksgiving, It looked so nice (my aunt had an in law that loved it). But I couldn't eat it. One cup sugar AND one cup corn syrup, UGH!Yep, almost all of my Texas friends love pecan pie. It is just too sweet for me. That's not a criticism. It just doesn't agree with my own taste buds.
Having had some time to think about it, my two favorite desserts are NOLA bread pudding with a Bourbon sauce, and Bananas Foster, which is something I have mastered cooking for friends and family. Both of them are a balance of sweet and spice.
CD
LOL, think I have a recipe for Bananas Foster - have just never gotten to that part of my Bucket List.
Now the Bread & Sauce, maybe I'll wait til I get to Texas.
Maple syrup/sugar pie and butter tarts are amazing if you get the right ones.hmmmm... I see your game, a teaser, huh? We'll tackle it together then. LOL
Loved my mom's Hard Sauce she'd make for the Christmas Pudding. Would Bourbon Sauce be similar do you think? Albeit softer, runnier?
I've seen Bananas Foster prepared on TV. It looks and sounds delicious. I copied the original Brennan's recipe from their website and hope to make it someday. SO doesn't appear to be interested and one of my daughters doesn't care for bananas so I guess I'll have to make it for a party of one.Bananas Foster is actually easy to make. I use a lighter for the flambé part, instead of tipping the pan. I have a portable butane burner, and it is a great dessert for when you have guests, because you can make it table side.
I will make myself a note to post up a recipe thread for this. Feel free to nag me if/when I forget to do it.
CD
Do you think there is a lot of crust or not a lot of crust relative to the filling? I never noticed the ratio being much different than for most pies.I like Butter Tarts either with or without pecans - all pretty much the same thing. But I agree, tarte au sucre/sugar pie/pecan pies are a bit much. Maybe it's the ratio of crust/pastry to filling?
I've seen Bananas Foster prepared on TV. It looks and sounds delicious. I copied the original Brennan's recipe from their website and hope to make it someday. SO doesn't appear to be interested and one of my daughters doesn't care for bananas so I guess I'll have to make it for a party of one.
I rarely have a "favorite" of anything. Like you, I enjoy most of them! I've started making more desserts after finding those small pans at Aldis. We won't finish most desserts before they turn bad.Was trying to think of what/which pies I like the most. Almost impossible - I love them all. Custards, Fruits, Pumpkin (guess that's a custard?) I just don't make them often, matter of fact, rarely. Sad, eh?
As for a dessert that can easily be adjusted in sweetness, my go-to is banana pudding....with vanilla wafers.
Can I leave out the banana liqueur or substitute more rum? I find banana liqueur yucky and far too sweet.I use the Brennan's recipe. Even if they don't much like bananas, I still think your SO and daughter would like Bananas Foster. It is the perfect sweetness for people like me, who don't like really sweet things. Brown sugar has a deeper flavor than white sugar, and the rum cuts the sweetness just right, IMO.
Here it is, for everyone. It really is easy to make.
Brennan's Bananas Foster Recipe - Food.com
Created in 1951, Bananas Foster are now found all over the US but the original comes from Brennan's in New Orleans, LA. Over 35,000 lbs of banana's arwww.food.com