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cooking.nytimes.com
In January 1970, The Times published a recipe for brandy Alexander pie It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too Later that year, Craig Claiborne, then the food editor, declared it one of the paper’s three most-requested dessert recipes and ran it again
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A warm graham cracker crunch to top your ice cream with! Really tasty, really easy!
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An easy press-in graham cracker pie crust recipe.
Ingredients: graham crackers, butter
cooking.nytimes.com
These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate (To make these vegan, be sure to use vegan dark chocolate.) Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste.
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Graham wafer cream pies such as this one became popular in Canada during World War I; later, this became known as "Flapper Pie" throughout western Canada.
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This recipe uses fresh raspberries and it is so light and fluffy you will love it. I served this at a family gathering and it was a good thing I had made two...
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This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.
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Irresistibly inventive, this pie recipe calls for sweetened condensed milk that is boiled in its unopened can for three hours until it turns into a fabulous toffee. Then the toffee is poured into a graham cracker and gingery crust and topped with sliced bananas and whipped cream.
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This creamy cheesecake is great with a variety of toppings - or even by itself!
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Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.