The Lechasseurs' Recipes

Only the "keepers"


Pomegranate Butter Cookies

"These are great refrigerator cookies because the dough needs to be made in advance of baking so it has the time to set before it is cut. You can also keep the dough cylinders in the freezer and slice them just before baking. These have the unexpected burst of flavor that comes from juicy pomegranate seeds. Not only do they taste very good, but the bright red color of the seeds is striking against the soft tan color of the cookie dough."

Makes about 4 dozen cookies.

Cheryle Hanna's Aunt LaLa Lane Cake

"This is my grandmother’s version of a Southern Lane cake. Grandmother raised her own chickens which account for the large number of eggs. The colors make it a holiday favorite but the hubby loves it so we eat it year round. There is often bourbon in the bottom of the fruit bowl and I usually brush the cake layers with it. Of course it can be made without the bourbon, just add flavoring to the cooked, custard along with the fruit." - Cheyle Hanna

Pear Upside-Down Cake

Introduced in the 1930s, when cast-iron skillets were more commonly found in kitchens than baking pans, the upside-down, or skillet, cake has survived eras of modernization to remain a beloved dessert. Today, Martha puts a seasonal twist on this old-fashioned favorite, eschewing the classic pineapple for sweet and juicy Bartlett pears—large, bell-shaped fruits with smooth, yellow-green skin.


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