Dessert recipe collection

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Oven baked sweet plantains slice ripe plantains on the bias and roast in a hot oven until golden, caramelized, and candy-sweet. A two-ingredient, no-fry side.

Oven-fried bananas ready in 10 minutes with just butter and bananas. Serve savory with salt and pepper as a side dish, or sweet with cinnamon and sugar as a quick low-fat dessert.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Walnuts give the crust tangy and nutty flavor, this recipe is perfect for a pumpkin pie.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Peanut butter cream cheese pies frosted with chocolate pudding and topped with chopped peanuts. The recipe makes two 9-inch pies, with real whipped cream folded into the peanut butter base for serious lift.

Peanut butter sandwich cookies filled with grape jelly. The classic PB&J turned into a soft, brown-sugar peanut butter cookie hugging a sweet jelly center. Lunchbox nostalgia in cookie form.

Peanut streusel pie with vanilla custard, sweet meringue, and a crumbly peanut butter topping that browns into a nutty crust under the broiler. A diner counter classic.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.

Traditional German Pfeffernusse cookies with five warm spices, candied citron, and lemon. Tiny spiced rounds that dry overnight and ripen for days before eating.

Piña colada pie: a four-ingredient frozen graham-crust pie with piña colada yogurt, crushed pineapple, and whipped topping. The easiest tropical dessert in the freezer playbook.

Old-fashioned fruit dessert salad with pineapple chunks, sliced bananas, and marshmallows tossed in a hot custard sauce made from pineapple juice and cream.