Francine's Outrageous Foods

Francine's Outrageous Foods www.francinesoutrageous.com for easy recipes and serving tips. Enjoy!

Francine's Outrageous Fudge and Outrageous Toffee with Bourbon Sauces are for people who want the purest, most delicious, decadent products for themselves and their families!

To celebrate Spring’s bloom, this month’s Decadently Delicious newsletter features TWO amazing recipes centered around m...
04/04/2026

To celebrate Spring’s bloom, this month’s Decadently Delicious newsletter features TWO amazing recipes centered around my Outrageous Raspberry Coulis: a fantastic French Martini and a sensational Raspberry Swirl Cheesecake. Perfect treats for this season! The recipes can be found on my website through the link in my bio and be sure to sign up for the Decadently Delicious Newsletter to stay up to date on new ideas!

01/25/2026

Snow day snuggery . . .

Black Forest Cake holds a special place in my heart. It was my wedding cake in 1976–made by the Austrian family who owne...
12/19/2025

Black Forest Cake holds a special place in my heart. It was my wedding cake in 1976–made by the Austrian family who owned The Swiss Chalet Bakery in New Canaan, CT. I knew it would be a perfect recipe to share with you.
My recipe produces a showstopper with hardly any work; use Betty Crocker’s Devil’s Food cake mix, whip your cream with Mascarpone cheese for body and depth of flavor, and complement with my Outrageous Cherry Chocolat Sauce, which includes Kirsch, between the layers and to decorate the top. Chocolate trees standing sentinel are an easy addition to make. Serve it at the holidays, your next wedding, or to make any dinner a festive occasion.
You can find the full recipe on my website or via my Decadently Delicious Newsletter!

I am thrilled to announce the launch of my new Outrageous Cherry Chocolat sauce! Since my business mantra is pure, unadu...
11/17/2025

I am thrilled to announce the launch of my new Outrageous Cherry Chocolat sauce! Since my business mantra is pure, unadulterated, over-the-top-decadent-flavor, the sauce is made with the very best ingredients–two kinds of Valrhona chocolate, wild cherries, the finest French Kirsch, and French sea salt. Its taste is complex, sophisticated and very voluptuous.
As my husband’s favorite ice cream flavor, Cherry Garcia®, was one of the inspirations for my Cherry Chocolat Sauce, ice cream felt like the only proper first recipe to share with it. As simple as it is delicious, the recipe on my website does not require any specialty machines or artificial stabilizers. The resulting ice cream is luscious, smooth, and decadent. A perfect treat for any occasion.

For this month’s Decadently Delicious Newsletter, I shared my delectable Tarte Tatin. Adapted from the incomparable Ina ...
10/17/2025

For this month’s Decadently Delicious Newsletter, I shared my delectable Tarte Tatin. Adapted from the incomparable Ina Garten, this simplified recipe is every bit as luscious as the original. You bake everything right-side up, use store-bought puff pastry, and complete by drizzling my Outrageous Toffee Sauce with Bourbon® on top. Serve it to rave reviews for any occasion–no one has to know how easy it was to make!

The recipe is now live on my website where you can also sign-up for the Decadently Delicious newsletter and be the first to receive new recipes and updates.

This week, our new Decadently Delicious newsletter launched with Peach Melba as our first Outrageous recipe.Peach Melba ...
09/04/2025

This week, our new Decadently Delicious newsletter launched with Peach Melba as our first Outrageous recipe.

Peach Melba and I have been together a very long time. Served as dessert at my wedding; it was the height of sophistication! Were the peaches fresh that day? Who can remember? But when I presented it at the end of a dinner party, following a painstakingly recreated Julia Child recipe, I triumphed over the TV dinners and iceberg lettuce of my formative years. And yes, of course, this time the peaches were canned! Still, everyone in my circle of up-and-coming magazine editors, writers and artists applauded and happily spooned it up.

Now I follow my Nonna’s example, who, after moving to Hell’s Kitchen from Italy, only served what was in-season from her brownstone’s garden. My peaches—fresh from the farmers’ market—are nearly as local as Nonna’s. I created my Outrageous Raspberry Coulis® with her in mind. . . it has absolutely no artificial anything; fresh lemon juice and sugar preserve the raspberries. The sauce is the pure taste of Summer!

If you missed it earlier this week, this delectable Peach Melba recipe is live on my website where you can also sign-up for our newsletter to ensure each Decadently Delicious recipe finds its way to you.

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Garden City, NY

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+19177967586

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