NEW ORLEANS — I don’t think raisins get enough love. I grew up eating raisin bread pudding because Mom and Grandma always (and I mean ALWAYS) put raisins in their bread pudding. When I grew up I swore ...

The rum-soaked raisins add terrific flavor with a little punch, and the orange zest in the accompanying cream-cheese frosting was a nice touch. This cake would be perfect for really just about any ...

Barbara Bernard's cake fills the bill and most certainly deserves being called incredible. Delicious, this cake can be baked up to 5 days before serving, then, stored covered at room temperature.

Begin the recipe by soaking the raisins in the rum. In a large mixing bowl, cream 2 tbsp of butter and 2 tbsp of sugar. Combine the egg and add the flour. Mix. Add the rum and raisins and set aside.

BATON ROUGE, La. (WAFB) - There is always plenty of rice in the camp pantry, and rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy ...

"Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure." Specializing in ...

Semifreddo is ice cream’s sophisticated cousin, known for its light creaminess and rich flavor. Dark rum-soaked raisins elevate the already lofty indulgence to heavenly status. Make this delightful ...

Christine Foris of Milwaukee took home six ribbons from State Fair this year for her culinary creations, but about ten times that many ribbons for her horticulture entries. The avid gardener grows ...

1 Measure the sugar and water into a medium-sized pan, and stir over a low heat until the sugar is completely dissolved. 2 When the syrup is completely clear, stir in the raisins and continue to heat ...