As I noticed a large bag of plain pecans in the cupboard, I got the idea to make a pie with them. Here’s how I did it!
After venturing to northern Indiana for an annual Auburn Classic Automobile Auction in the early 1970s, Dad and I stopped at a roadside restaurant on our trip back where we sampled shoo-fly pie. There is much Amish influence in that area, and this particular dessert became a life-time favorite for me and my father.
Named after New Orleans Crime Commission chairman Richard Foster (a friend of Owens Brennan), this dessert was originally created in 1951 by Chef Paul Blangé at Brennan’s Restaurant and has since become a New Orleans tradition.
Here is a quick, easy and delicious dessert idea!
Using a basic apple bake recipe, I kept adding to it and finally decided to write down the ingredients and post it here. Enjoy!
With this years’ bumper crop year on the west coast, apples are abundant this fall. Here is a relatively easy dessert to help dispense with your apple surplus in tasty fashion.
“Tex” because I discovered it while living in Texas, “ican” because of the Mexican vanilla (the best in the world), coconut because of the sweetened coconut, and macaroons – because it’s a cross between a cake and a cookie.