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Bayou Recipes - Cajun, Creole and Islano!

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Bayou Snacks, Breads, and Desserts Disk 159  |  ( 138 kb )

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1-2-3-4 COOKIES






























































1-2-3-4 COOKIES  >Back to Top<

1 Cup butter
2 Cups sugar
3 eggs
4 Cups flour
3 teaspoons baking powder
1 teaspoon vanilla
4 Tablespoons milk

Cream Sugar and Butter
Add Egg one at a time
Add Liquid
Add Flour gradually (baking powder was mixed in with/ flour)

Mix thoroughly. If dough is too stiff, add more milk a little at a time until dough is about like biscuit dough. Knead gently on floured board. Roll 1/3 or 1/2 of dough at a time until thin. Cut in desired shapes. Place on Cookie Sheet. Bake in moderate oven for about 12 minutes. Let stand a few min. Remove from pan. Decorate if desired. Colored sugar sprinkled on biscuit before baking is a good way.

NOTE: This recipe is a variation on the 1-2-3-4 Cake Recipe. This was a very basic cake that could be made into just about any kind of cake that the occasion required. The cake takes more milk than the cookie recipe.




1/4 cup Raw rice
1 quart Milk, scalded
1/3 cup Sugar
1/2 teaspoon Salt
1 tablespoon Butter or margarine
1/8 teaspoon Nutmeg (optional)

Clean rice and wash thoroughly. Add other ingredients and pour into a greased baking dish. Bake at 325 F for approximately 2 hours or until rice is tender. Stir occasionally, folding in brown layer which forms on top. Serve while warm. Serves: 6



BANANA CREPES  >Back to Top<

12 dessert crepes
3/4 cup sour cream
1 package cream cheese -- (8 ounces)
3 tablespoons sugar
1 tablespoon vanilla
1/4 cup chopped pecans
6 medium bananas
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup margarine
1/2 lemon

Mix together sour cream and cream cheese until smooth. Add white sugar, vanilla and pecans and mix well. Spoon this mixture evenly on crepes and roll up with the ends left open. Place on a shallow serving tray. This may be done earlier, put in the refrigerator and heated to room temperature in a preheated 350 degree oven for 5 minutes. Slice bananas crosswise into approximately 1/2-inch thick pieces and arrange in an oven-proof casserole. Combine brown sugar and cinnamon. Melt margarine and pour evenly over bananas. Squeeze juice of lemon all over this and sprinkle on the sugar-cinnamon mixture. Bake in a 350 degree oven for 20 minutes. Remove from oven and spoon bananas and juice over crepes. Serve at once. Serves 6. Recipe easily doubled.




1-1/4 cups cold water
1 (14-ounce) can sweetened condensed milk
1 (3-3/8-ounce) package instant vanilla pudding and pie filling
2 cups whipped topping
32 vanilla wafers
3 large bananas, firm, sliced

In a large bowl, combine water, milk, and pudding mix; beat on low speed for
2 minutes. Chill for 5 minutes. Fold in the whipped topping. In individual
dessert dishes, layer wafers, pudding, banana slices, and more pudding. Top
each with a wafer. Chill until served. Yield: 8 servings.

Per Serving: 386 Calories; 14g Fat (32.1% calories from fat); 6g Protein;
61g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 177mg Sodium.
Exchanges: 1/2 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates.




1 stick (1/2 cup) plus 2 Tablespoons butter or margarine
1 teaspoon vanilla
1-1/2 cups sugar
3 large eggs
3 mashed bananas (or 4 if they are small)
2/3 cup sour cream
3 cups self-raising flour

Cream butter vanilla and sugar. Add eggs one at a time, incorporating each one well. Mix in bananas, sour cream and flour mixing well. Spoon into a greased 9 x 13-inch pan and bake at 350 degrees F for 35-45 minutes
or until done.

NOTE: The riper the bananas the better the cake.



BANANAS FOSTER 1  >Back to Top<

This famous dessert originated at Brennan's, in New Orleans, in 1951.

4 Bananas
4 Tablespoons Butter
1/2 cup Brown sugar, packed
1/4 teaspoon Cinnamon
1/4 cup Dark rum
Vanilla ice cream

Melt the butter over low heat. Stirring constantly, add the sugar and cinnamon. Cut the bananas lengthwise, and then in half. Add the bananas and cook until just soft. Remove the pan from the heat. Slowly add the rum. CAREFULLY return the pan to the heat until it flames. Cook until flame goes out. Place bananas over the ice cream scoops and spoon the sauce over the top. Serves 4



BANANAS FOSTER 2  >Back to Top<

4 tablespoons unsalted butter
4 tablespoons brown sugar
2 ripe bananas, peeled and sliced lengthwise
1/4 teaspoon cinnamon
2 tablespoons banana liqueur
3 ounces light or dark rum
1-1/2 cups ice cream

Melt butter in a flat chafing dish or skillet. Add brown sugar and stir until sugar is melted. Add bananas and sauté' until tender, about 3 minutes on each side. Sprinkle with cinnamon.

Pour banana liqueur and rum over bananas, shake pan to distribute the liquid, and flame. Baste bananas with the flaming sauce until flames die out.

Serve immediately over the ice cream.



BANANAS FOSTER 3  >Back to Top<

4 tablespoons butter
1 cup brown sugar
1/2 teaspoon cinnamon
4 tablespoons banana liqueur
4 bananas, cut in half lengthwise, then halved
About 1/4 cup rum
4 scoops vanilla ice cream

Melt the butter over an alcohol burner in a flambé pan or attractive skillet. Add the sugar, cinnamon and the banana liqueur and stir to mix. Heat for a few minutes and place the halved bananas in the sauce and sauté until soft and slightly browned. Add the rum and allow it to heat well; then tip the pan so that the flame from the burner causes the sauce to light. First lift the bananas carefully out of the pan and place four pieces over each portion of ice cream and spoon the hot sauce from the pan over the top. Serves four.

Note: This can also be prepared over a stove burner and then brought to the dinner table and flamed. Melt butter over alcohol burner or in attractive skillet. Stir in sugar, cinnamon, and banana liquor, and heat a few minutes. Add bananas and sauté until slightly browned.



BANANAS FOSTER 4  >Back to Top<

6 to 12 scoops vanilla ice cream
3 large bananas
1/2 cup brown sugar
1/2 cup butter
1 pinch clove
1/2 teaspoon cinnamon
1 ounce rum
1 ounce brandy
1 ounce crème de banana (optional)

Split and slice bananas into small pieces. Melt butter over low heat, add sugar, spices and crème de banana (if used) and bring to a boil. Heat bananas in sauce and pour brandy and rum over mixture, then ignite. Serve over vanilla ice cream after flames subside. Serves 6 (1 or 2 scoops ice cream per person).



BANANAS FOSTER 5  >Back to Top<

5 bananas
1 stick butter
1 cup brown sugar
1 teaspoon vanilla
3/4 cup rum
1/2 cup banana liqueur

Slice the bananas in three slices lengthwise, then cut in halves. Melt the butter in a skillet or frying pan, add brown sugar (you may also add 1/2 teaspoon cinnamon if desired) and cook over low heat, stirring into a thick paste. Add vanilla and banana liqueur and stir well. Cook about 3 minutes. Add banana slices and cook over medium heat, basting well with the sugar and butter mixture. Cook about five minutes. (Mixture will bubble while cooking.)

Heat the rum in a metal cup, ignite, and pour over bananas. (Run will have faint blue flame in cup and will flame up when poured over the bananas.) Stir well to blend, then serve mixture with pieces of bananas over vanilla ice cream.

NOTE: Ice cream does best if scooped into balls and frozen ahead of time and bowls are chilled so both are very cold when Bananas Foster is ready to serve.



BANANAS FOSTER 6  >Back to Top<

1/4 cup butter, (1/2 stick)
1/2 cup firmly packed brown sugar
3 medium bananas, sliced
1/3 cup light or dark rum
1 quart vanilla ice cream

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until a thick syrup forms. Add the sliced bananas and stir to coat evenly. Remove from the heat then stir in the rum. Place scoops of ice cream into four to six bowls or parfait glasses and top with the banana mixture. Serve immediately.
Makes 4 to 6 servings



>Back to Top<

1/2 cup brown sugar
1/2 cup butter
2 firm bananas, cut into 1/4 inch slices
1/4 cup raisins
1/4 cup chopped pecans
1/4 cup banana liqueur
vanilla ice cream

Heat butter in skillet until melted. Add brown sugar and heat again until mixed well and hot. Add remainder of ingredients except ice cream into pan. Heat and serve over ice cream as a topping.




1/2 cup butter or margarine -- softened
1-1/2 cups sugar
2 large eggs
2 cups mashed bananas
1/4 cup light rum
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine -- melted

Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in mashed bananas, rum, and vanilla. Combine 1-1/2 cups flour and next 4 ingredients; add to butter mixture, mixing until blended. Pour into a greased and floured 10-inch tube pan; set aside.

Combine 1/2 cup flour and remaining ingredients; sprinkle over batter. Bake at 350 degrees F. for 55 minutes or until a wooden pick inserted in center of cake comes out clean.

Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield: about 10 servings.

Per Serving: 483 Calories; 18g Fat (33.7% calories from fat); 5g Protein; 74g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 335mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates.




3 Cups Fish Fry or Corn Flour
1/4 Cup Dried Parsley
1-1/2 teaspoons Cayenne Pepper
1 Cup Milk
3 pounds Peeled Crawfish Tails
3 Cups Flour
1 Teaspoon Black Pepper
1 Teaspoon Salt
3 Eggs
2 Cups Oil for frying

In a bowl, mix flour, corn flour, parsley, pepper, cayenne, and salt. In another bowl, mix eggs and milk Dip crawfish tails in egg and milk mixture, then drop coated tails in flour mixture. Shake excess off and drop in very hot oil (deep fry). Cook until brown. Servings: 4



BEIGNETS 1  >Back to Top<

1 package active dry yeast
1-1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting (or burying, depending on taste)

Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.

Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.

Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.



BEIGNETS 2  >Back to Top<
(French market doughnuts)

1/2 cup boiling water
2 Tablespoons shortening
1/4 cup sugar
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup warm water
1 egg, beaten
3-3/4 cups sifted flour
powdered sugar

In a large mixing bowl pour the boiling water over the shortening, sugar and salt. Add the milk and let stand until warm. in a small bowl dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in 2 cups flour and beat. Add enough flour to make a soft dough. Place the dough in a greased bowl turning to grease the top. Cover with wax paper and a cloth and chill until ready to use. On a light floured surface roll the dough to 1/8-inch thickness. Do not let dough rise before frying. Cut into 2-inch squares and fry, a few at a time, in deep hot oil. Brown on 1 side, turn and brown the other side. Drain and sprinkle with powdered sugar. Serve hot. Makes 30.



BEIGNETS 3  >Back to Top<

3 cups all-purpose flour
2 tablespoons oil
2 tablespoons sugar
1 cup scalded milk
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon (1 packet) yeast
1 egg, beaten
Oil for frying

In a large bowl, mix the milk with the oil and sugar. Mix well and cool to about 105-110 F. ( 40-41 C) Add the yeast and stir to dissolve. Shift together the flour, the salt and spices; add half to the yeast mixture.

Mix in the egg and the rest of the flour mixture. Make a large ball. Cover and let rise until it is double in volume. Push down and knead until the dough is elastic. sprinkle a surface with flour and roll out the dough to about 1/4 inch thick (6mm) Cut into 2-inch squares.

Cover and let rise again for 45 minutes. Put three inches of oil into a skillet and heat until 375F (190C). Drop the squares of dough into the fat and cook until golden, remove, drain. Sprinkle with confectioners' sugar. Makes about 24 beignets.



BEIGNETS 4  >Back to Top<

3/4 cup water
2 teaspoons sugar
1/2 cup evaporated milk
1 package yeast
3-1/4 cups flour
1/3 cup sugar
1 egg
2 tablespoons shortening
1 teaspoon salt
1/2 teaspoon nutmeg
powdered sugar

Mix all ingredients except oil and powdered sugar. Knead and let rise until doubled. Punch down. Roll into rectangle. Cut dough into 2-inch wide strips at a diagonal. Cut again diagonally to form diamonds. Place on ungreased baking sheets, 2 in apart. Cover loosely with plastic wrap. Gather up scraps and let rest 15 minutes. Roll and cut as before. Let rise until doubled in bulk, about 45 minutes. In a large saucepan, heat 3 inches of oil to 365 or until a 1 in cube of bread browns in 60 seconds. Carefully slide beignets into hot oil 3-4 at a time. Do not crowd. Fry until puffy and golden brown on both sides, turning once with tongs. Should be about 2-3 minutes per side. Remove with slotted spoon and drain on paper towels. Sift powdered sugar over hot beignets and serve hot.



BEIGNETS 5  >Back to Top<

1 cup whole milk
2 tablespoons shortening (or lard, margarine or oil)
2 tablespoons sugar
1 oz package dry yeast
3 cups plain flour
1 teaspoon salt
1 egg
oil for deep frying
powdered sugar

Heat milk till almost boiling, stirring so as not to scorch. Place shortening and sugar in a big bowl; pour scalded milk over and stir until smooth and melted. Cool to lukewarm, then add yeast; stir in until dissolved.

Sift dry flour and salt into another bowl. Stir about half of this flour mixture into the milk mixture gradually, then add egg. Beat batter thoroughly, stirring in remaining flour a little at a time. Cover with a towel and set aside for about an hour till it doubles in bulk. Knead gently on floured board; roll to 1/4-inch thickness. Cut into two-inch squares (or diamonds) with a sharp knife. Cover and let rise again 30-45 minutes.

Drop squares into hot oil (385 degrees F), turning once when golden brown on bottom side. Drain on paper towels and dust with sifted powdered sugar. Serve warm. Makes about 2 dozen.

NOTE: Beignet mixes are widely available and require only that you add water, then mix and fry -- they're quite good. Or make "Mock Beignets": Cut flattened canned biscuits in half and fry in hot oil till golden on each side, then dust in powdered sugar.



BEIGNETS 6  >Back to Top<

1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
2/3 cup milk
2 Tablespoons powdered sugar

Sift dry ingredients together; add well beaten egg and milk. Batter should be thick. If too thin add a little more flour. Drop by spoonfuls in deep fat until light brown. The powdered sugar is sprinkled on the hot beignets after frying.



BREAD PUDDING  >Back to Top<

3/4 Loaf Stale French Bread
4 Eggs
1-1/2 Teaspoons Vanilla
2 Quart Baking Dish, buttered
3 Cups Milk
1 Cup Sugar
1/2 Teaspoon Salt
3/4 Cup Raisins

Break the bread into medium pieces and moisten with one cup of milk Let stand while beating eggs, mixing sugar, vanilla, cinnamon, salt, 2 cups of milk and raisins into eggs. Pour mixture over soaking bread and stir gently. Pour into buttered casserole dish. Place casserole in a pan of water and bake at 350 F approximately 3/4 - 1 hour or until a silver knife comes out of center clean. Servings: 8




4 slices stale bread
3-1/2 cups milk
1 Tablespoon vanilla
1/2 block butter
4 Tablespoons sugar
4 eggs, separated
1 salt, pinch
raisins (optional)

Whiskey Sauce Ingredients:

1/2 cup sugar
1/4 block butter
1/4 cup water
Whiskey, to taste

Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter in to chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm. Servings: 8

Cook until dissolved. Remove from heat, add whiskey to individual taste.




1 Quart Milk
1/2 Loaf French Bread crumbled
1/2 Cup Sugar
4 Whole Eggs, beaten
2 Teaspoons Vanilla

4 Egg Whites
1 Teaspoon Sugar for each white
Dash of Cream of Tartar

Whiskey Sauce:
4 Egg Yolks beaten
6-8 Tablespoons Bourbon, at least 90 proof
1/2 Cup Sugar
1 Stick Butter or Margarine

Combine ingredients for pudding and bake at 350 F for 30 minutes. Make meringue. Frost pudding with meringue and brown in oven for about 10 minutes. Combine sauce ingredients in saucepan and cook until thickens. When cool add 6-8 tablespoons bourbon and pour over individual pudding servings. Servings: 10




1 pint (2 Cups) Bourbon Whiskey
1/2 Cup Broken Pecan Pieces
1 Cup Unbroken Pecan Halves
1/2 Cup Toll House type chocolate morsels (dark chocolate is preferable)
1/3 Cup Butter
2/3 Cup Brown Sugar (lightly packed)
1/2 Cup Light Corn Syrup (Golden Syrup - International Members)
3 Eggs
1 teaspoon Real Vanilla
pinch Salt (if unsalted butter is used...)
1 (9-inch) Pie Crust (dough type)

About 1 week in advance, start soaking the pecan pieces and halves in bourbon. When it's all evaporated, keep adding bourbon until the nut meats are "full" keep "extra" bourbon (a few tablespoons).

Put the pie crust in a 9-inch (23-cm) dish. Pleat the crust edge using your fingers or create a simple rolled edge. Set aside while you prepare the filling.

In a bowl, blend butter, brown sugar together. Add eggs and mix well. Add corn syrup and broken pecan pieces, mix well

Spread chocolate chips evenly around bottom of pie crust (I've mixed them in with the filling and they always seem to settle to the bottom anyway) Pour pecan/syrup mixture on top of chocolate pieces Arrange unbroken pecan halves across top surface of pie.

Put foil around crust edge to keep the crust from burning. Bake at 350F (180C) for 25 minutes, then remove the foil from the pie crust edges.

Sprinkle "leftover bourbon" on top of pie (the sprinkled bourbon keeps the surface from cracking), and return the pie to the oven and bake another 20-25 minutes




Pastry for 9-inch pie crust
5 ounces bittersweet chocolate
1 cup light corn syrup
1/2 cup granulated sugar
3 eggs, lightly beaten
3 tablespoons melted butter
2 teaspoons vanilla
1-1/2 cups chopped pecans
Sweetened whipped cream, for serving

Preheat oven to 350 degrees. Line 9-inch pie plate with pastry and refrigerate while you make the filling.

In the top of a double boiler over hot, barely simmering, water, melt the chocolate. Set aside to cool.

In a large bowl, stir together the corn syrup, sugar, eggs, butter, vanilla and the cooled chocolate until well-mixed. Add the pecans and mix well.

Pour the filling into the pie shell and bake for 50 to 55 minutes, or until a knife blade inserted in the middle comes out clean. Cool slightly. Serve with sweetened whipped cream. Makes 6 servings Refrigerate up to 4 days.




2 sticks cinnamon
1 vanilla pod or 1/2 teaspoon vanilla essence
1.2 liters / 2 pints milk
75 grams / 3 ounces golden syrup
1 (250-grams)packet Sundora Ready to Eat Dried Peaches, chopped
175 grams / 6 ounces risotto rice
200 grams / 7 ounces mascarpone cheese

To serve:
200 grams / 7ounces fresh raspberries or sliced strawberries
2 tablespoons soft brown sugar
1 teaspoonful powdered cinnamon

Warm milk, syrup, cinnamon sticks and vanilla pod gently in a pan for 15 minutes. Keep warm over a low heat.

Place rice and peaches in a separate pan. Add a cupful of the warm milk, stir over heat until absorbed. Repeat until rice is cooked and the mixture is a thick, creamy consistency (35 minutes). Add 4 tablespoonfuls mascarpone cheese. Heat through.

To serve transfer risotto to serving dish/bowls. Decorate with blobs of mascarpone and raspberries or strawberries. Mix together sugar and powdered cinnamon and sprinkle over the risotto. Serves 4-6

NOTE: This is a special sort of rice pudding. It's very, very peachy, and has a wonderfully creamy, velvet texture.



COCA COLA CAKE  >Back to Top<

2 Cups flour
2 Cups sugar
1/2 pound butter
2 Tablespoons cocoa
1 Cup Coca Cola
1/2 Cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1-1/2 cups miniature marshmallows

Preheat oven to 350°. Sift flour and sugar. Boil the butter, cocoa, and Coca Cola together. Stir in the flour and sugar. Add the remaining ingredients. Mix well, but don't beat. The batter will seem thin. Bake 30-35 minutes. Cool for 10 minutes before icing.

1/4 pound butter
2 Tablespoons cocoa
2 Tablespoons Coca Cola
1 pound confectioner's sugar
1 Cup pecans
1 teaspoon vanilla

Heat the butter, cocoa, and Coca Cola to boiling. Add remaining ingredients. Spread the hot icing over the warm cake.




For one pie:

1 (9-inch) Pie crust
1 cup cranberries
1 cup corn syrup (light or dark)
1 cup brown sugar
3 eggs
1 Tablespoon flour
1/8 teaspoon salt
3 Tablespoon melted butter
1 teaspoon vanilla
1 Cup pecans, rough chopped
6 to 8 pecan halves (for garnish)

Put cranberries in syrup and boil until the berries are done and the skins start to pop. Stir in brown sugar to dissolve and set aside to cool. Beat the eggs with a tablespoon of water then combine with the syrup off the cranberries. Mix in flour,
salt, butter and vanilla. Stir in the cranberries and pecans and pour into unbaked pie shell. Place pecan halves around top to garnish. Bake at 325 for 45-50 minutes. It's done when the middle rises.




1 stick margarine or butter
2 cups sugar
Dash salt
1 small can condensed milk
Dash vanilla
2 cups pecan halves

Melt butter; add sugar and stir; add salt and milk. Allow to boil up then turn down heat. Stir constantly. When sugar forms soft ball in cold water, add vanilla and pecans. Turn out on wax paper. Servings: 4




2 Cups flour
1 teaspoon baking soda
1 teaspoon salt
10 teaspoons butter
1-1/2 Cups sugar
3 eggs, separated, whites beaten until stiff
1 Cup buttermilk
2 squares squares unsweetened chocolate, melted
2 teaspoons vanilla
1/2 teaspoon almond extract

Preheat your oven to 300°. Grease and flour 2 nine" round cake pans. Separate the eggs and beat the whites till stiff. Sift the flour, baking soda, and salt together. Cream the butter and sugar in another bowl. Add egg yolks. Alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.

The filling:
2-1/2 cups evaporated milk
2 squares semi-sweet chocolate
1-1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 Tablespoons butter
1 teaspoon vanilla
1/2 teaspoon almond extract

Melt the chocolate in a double boiler with the milk. Add the sugar and flour, and stir over medium until thick. Add 4 egg yolks all at once and stir rapidly. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.

The frosting:
1-1/4 Cups sugar
1 Cup evaporated milk
2 squares unsweetened chocolate
4 Tablespoons butter
1 teaspoon vanilla

Boil the sugar and milk together, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and drop in chocolate. Add the butter and vanilla and return to medium low heat, cooking 1 or 2 minutes. Cool in refrigerator. Beat thoroughly and then spread over the top and sides of the cake.




1/4 Cup butter, melted
4 Tablespoons brown sugar
1-1/2 Tablespoons cinnamon
4 bananas, quartered
1/3 Cup rum
vanilla ice cream

Mix the melted butter, the sugar, and the cinnamon in a microwave safe dish. Microwave on high 4 minutes, stirring each minute. Put the bananas in the dish, coating each side thoroughly. Microwave on high 2 minutes to heat bananas through. In a measuring cup heat the rum for about 45 seconds. Pour over the bananas and light. Serve over the ice cream.



EASY PECAN PIE  >Back to Top<

3 eggs (beaten)
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla extract
6 Tablespoons butter or margarine (melted and cooled)
1 cup pecan halves
1 (9-inch) unbaked pie shell

In a large bowl, beat eggs, sugar, corn syrup, vanilla and butter. Stir in pecans. Pour into unbaked pie shell. Bake in preheated 350 degree oven 45 to 60 minutes or until knife inserted halfway between outside and center comes out clean. Cool on wire rack.



FIG BREAD  >Back to Top<

2 eggs
1 Cup sugar
1 Cup chopped figs
3/4 Cup chopped pecans
1-1/2 Cups all purpose flour
1 teaspoon baking powder
enough water to moisten

Beat eggs and sugar together. Add figs, nuts, and flour; mix well. Add water to make a dough. Place in a greased loaf pan. Bake for 45 minutes at 350°.



FIG CAKE 1  >Back to Top<

1-1/4 cups sugar
1/2 cup oil
3 cups flour
2 teaspoons cinnamon
1-1/4 cup canned figs
2 eggs
1-1/2 cups buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 cup nuts, chopped

Beat eggs and add sugar. Mix well. Add oil mix. Add dry ingredients, alternating with milk Mix well. Add figs and nuts, blending well. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350F 45 to 50 minutes Servings: 4



FIG CAKE 2  >Back to Top<

1 quart raw figs, blended
1 cup sugar
1 cup milk
1 teaspoon soda
1 tablespoon vinegar
2 cups chopped pecans
3 eggs
1 stick butter or oleo
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon

Cream shortening; add eggs one at a time, and sugar blending well. Add blended figs and sifted dry ingredients alternating with the milk and vinegar. Mix well. Pour into greased tube pan or Bundt pan. Bake for 1 hour at 375F. Servings: 4




1 pound pecan halves (4 cups)
1/4 cup margarine or butter, melted
2 tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper

Place pecans in a 3-1/2- to 4-quart crockery cooker. In a bowl combine the melted margarine or butter, soy sauce, five-spice powder, garlic powder, ginger, and red pepper. Pour over nuts. Stir to coat nuts.

Cover; cook on low-heat setting for 2 hours. Uncover and stir. Turn to high-heat setting. Cover and continue cooking on high-heat setting for 15 to 30 minutes. Cool. Makes about 4 cups (1/4 cup per serving).



GLAZED PECANS  >Back to Top<

3 cups sugar
8 ounces sour cream
2 teaspoons vanilla extract
5 cups pecan halves

Combine sugar and sour cream in a heavy 2-1/2-quart saucepan. Cook over low
heat, stirring constantly, until mixture reaches the soft ball stage (240
degrees F.). Remove from heat and stir in vanilla. Continue stirring until
mixture begins to cool. Add pecans, mixing well. Place pecans individually
on waxed paper; cool completely. Yield: about 6 cups (about 24 servings).



MONKEY BREAD  >Back to Top<

3 packages refrigerator buttermilk biscuits
1/2 Cup sugar
2 teaspoon cinnamon
1/2 Cup brown sugar
1 stick butter

Preheat the oven to 350°. Quarter the biscuits and roll each quarter into a ball. Mix the white sugar and cinnamon. Roll each biscuit ball into the mixture. Coat each one well. Place them all into a greased Bundt pan. Boil the brown sugar and butter together until sugar is dissolved. Pour over the biscuit balls. Sprinkle the remaining sugar/cinnamon mixture on top. Bake 30 minutes.

Variation: Use frozen roll dough and cocoa instead of cinnamon.




1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3-1/4 cups nonfat milk
3/4 cup peanut butter, creamy style
1 teaspoon vanilla
3 bananas, sliced
Whipped cream, sweetened

In a saucepan, stir together brown sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired. Yield: 6 servings.




2 cups of King Vitamin Cereal
1 cup peanut butter
1/2 cup syrup

Heat syrup in saucepan or skillet until bubbly. Add peanut butter and stir until melted and well blended. Remove from heat and add cereal. Stir until cereal is coated. Drop by tablespoonful on wax paper. Cool and serve. Store leftovers in airtight container.

Note: Do not use light or diet syrup. Pancake or waffle syrup works best.




1 box confectionary sugar (powered sugar) (1 pound)
12 ounces Philadelphia cream cheese - softened
16 ounces peanut butter (JIF or Peter Pan - no cheap brand)
1 large and 1 small tub Cool Whip
2 large graham cracker pie shells

Mix ingredients one at a time, it is hard to mix. Then pour into pie shells. Chill in refrigerator for at least 1 hour. Serve when cold.



PEANUT BUTTER PIE 1  >Back to Top<

Frozen Pie Crust (Prepare according to package directions)
1/2 cup peanut butter
3/4 cup powdered sugar
1 and 2/3 cups milk
Small package instant vanilla pudding
8 ounces Cool Whip

While pie crust is baking, mix peanut butter and powered sugar together till crumbly. Mix milk and pudding together, put in refrigerator to chill. When crust is cool, put most of the peanut butter mix in bottom of it. Pour pudding in and sprinkle a lot of the crumbles on top of this. Top with Cool Whip and finish off with peanut butter mix. Place back in the refrigerator till time to eat.



PEANUT BUTTER PIE 2  >Back to Top<

1 cup confectioners' sugar
1/2 cup crunchy peanut butter
1 pie shell, baked

Blend peanut butter and confectioners' sugar. Spread all but 3 tablespoons on the bottom of pie shell. Save remainder for topping.

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla

Blend sugar, cornstarch, and salt. Slowly add scalded milk. Place over medium heat. Cook, stirring constantly. Slowly add yolks and butter. Continue stirring until thickened. Set aside and stir in vanilla. Pour over peanut butter mixture.

3 egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar

Beat egg whites, sugar, and cream of tartar until fluffy. Spread over filling. Top meringue with the remaining peanut butter mixture. Place in 300° oven until meringue is lightly browned. Serve at room temperature or chilled. Serves 6 - 8.




2 (9 inch) pie shell
4 eggs, beaten
1-1/2 cups white sugar
1/2 cup butter, melted and cooled
1 tablespoon distilled white vinegar
1 tablespoon vanilla extract
1 teaspoon lemon juice
1 cup chopped pecans
1 cup shredded coconut
1 cup golden raisins

Preheat oven to 325 degrees F (165 degrees C).

In a large mixing bowl combine eggs, sugar, and butter. Beat until smooth. Add vinegar, vanilla, and lemon juice. Mix thoroughly. Fold in pecans, coconut, and raisins. Pour mixture into pie shells.

Bake in preheated oven for 40 minutes or until completely set in center. Makes 2 Pies




1 Cup pecans, chopped
1 small onion, chopped
2 Tablespoons honey mustard
1 Tablespoon orange juice
a few dashes Tabasco to taste
1 Tablespoon olive oil
4 Tablespoons water

Preheat your oven to 350°. Toast the pecans about 6 - 7 minutes. Do not let them brown. Blend the pecans and other ingredients in a food processor until smooth.



PECAN PIE 1  >Back to Top<

Homemade or frozen crust for single-crusted pie
4 eggs, lightly beaten
3/4 cup dark brown sugar, packed
1/2 cup dark corn syrup
1/2 cup maple syrup or 4 tbsp. molasses
6 tablespoons butter, melted
2 teaspoons vanilla extract
2-1/2 cups coarsely chopped pecans
1/2 cup pecan halves

Line a 12-inch tart pan or a 10-inch pie pan with crust; weigh it down and pre-bake it. Meanwhile, prepare the filling in a large mixing bowl. In a large bowl, blend the eggs, brown sugar, corn syrup, maple syrup or molasses, butter and vanilla extract. Stir in the chopped nuts. Pour the filling into the cooled tart shell. Sprinkle with the pecan halves. Bake at 325 degrees for thirty minutes or until the center has set and doesn't jiggle when you shake the pan. Makes 10 servings.



PECAN PIE 2  >Back to Top<

3 eggs, slightly beaten
1/2 teaspoon salt
1 Cup sugar
1/2 teaspoon cinnamon
1 Cup cane syrup (Karo will do if you absolutely can't find cane syrup)
1/2 teaspoon ginger
1 Cup pecan halves
1 teaspoon vanilla
2 Tablespoons softened butter
1 unbaked pie shell

Preheat your oven to 425°. Mix everything thoroughly. Put into the pie shell. Bake for 10 minutes. Lower heat to 325° and bake for 45 minutes more.



PECAN PIE 3  >Back to Top<

4 Eggs, slightly beaten
1 Cup Brown Sugar
1 Cup Light Corn Syrup
1 Teaspoon Vanilla
1/8 Teaspoon salt
3 Tablespoons Melted Butter
1-1/2 Cup Pecan Halves
1 (9-inch) Pie Shell, unbaked

Mix and pour into the pie shell. Bake at 325 for 50 to 55 minutes or until
the filling is almost firm.



PECAN PIE 4  >Back to Top<

4 eggs
1 cup dark brown sugar*
3/4 cup light corn syrup*
1/2 teaspoon salt
1/4 cup melted sweet butter (1/2 stick)
1 teaspoon vanilla extract
2 cups shelled pecans, chopped
9-inch unbaked pie shell
1/3 cup (approximately 25) nice looking pecan halves

Preheat oven to 400 degrees F.
Beat eggs will in a large bowl. Add brown sugar, corn syrup, salt melted butter and vanilla to eggs, mix thoroughly. Sprinkle chopped pecans in pie shell. Pour egg mixture oven pecans. Arrange pecan halves around edge of filling next to crust for decoration. Bake on middle rack of oven for 10 minutes. Reduce heat to 325 degrees F and continue baking for 25 to 30 minutes, until set. Serve room temperature.

NOTE: I've made this with light brown sugar and dark corn syrup. The flavor was pretty much the same.




1 cup brown sugar
1 cup white sugar
1/2 cup breakfast cream
2 tablespoons butter
1 cup pecan halves

Dissolve sugar in cream and boil to the thread test (228 F.) stir occasionally. Add butter and pecans; cook until syrup reaches soft ball test (236 F.). Cool; beat until thickened but not until it loses its gloss and drop by tablespoonfuls onto a greased marble slab or double thickness of waxed paper. The candy will flatten out into large cakes.



POT AU CRÈME  >Back to Top<

2 eggs
1 (6-ounce) package semi-sweet chocolate chips
1 Tablespoon sugar
pinch of salt
1 Tablespoon rum
3/4 Cup hot milk

Mix all ingredients together in a glass bowl. Cook on high in microwave till the chips are melted. Chill in demitasse cups. Serve with whipped cream.



Say prah-leens, not pray-leens.



PRALINES 1  >Back to Top<

1-1/2 cups granulated sugar
1-1/2 cups packed brown sugar
1 cup half-and-half or light cream
3 tablespoons butter
2 cups pecan halves

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine granulated sugar, brown sugar, and half-and-half. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. (This should take 6 to 8 minutes.) Avoid splashing the mixture on sides of the pan.

Carefully clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 234 degrees F. (soft-ball stage). Reaching soft-ball stage should take 16 to 18 minutes.

Remove pan from heat. Add butter but do not stir. Cool, without stirring, to 150 degrees F. (This should take about 30 minutes.) Remove thermometer. Stir in pecans. Beat vigorously with a wooden spoon until candy just begins to thicken but is still glossy. This should take about 3 minutes.

Working quickly, drop candy by spoonfuls onto waxed paper. If candy becomes too stiff to drop, stir in a few drops of hot water. When firm, store in a tightly covered container. Makes about 36 pralines.

Make-Ahead Tip: Up to 3 days ahead, prepare Pralines. Store at room temperature in a tightly covered container.



PRALINES 2  >Back to Top<

2 Cups White Sugar
1 Cup Light Brown Sugar
2 Teaspoons Vanilla Extract
1 Cup Milk
2 Tablespoons White Syrup
4 Cups Pecan Halves
1 Stick Butter

Combine first 6 ingredients in saucepan. Cook about 20 minutes on a medium fire until it comes to a boil. Stir occasionally and continue cooking until mixture forms a small ball in cold water. Remove from heat; add vanilla and stir until mixture begins to lose its gloss. Then drop small portions onto waxed paper (put foil under waxed paper to keep it from sticking to your counter top). Work FAST keeping saucepan over a warm surface If it seems to harden fast Let pralines cool before removing from wax paper. Servings: 4



PRALINES 3  >Back to Top<

3/4 Cup brown sugar
3/4 Cup white sugar
1/2 Cup evaporated milk
1/2 teaspoon vanilla
2 Tablespoons butter
1 Cup pecans

Cook the milk and sugar over a low fire till it reaches the soft ball stage (238°). Remove from heat and add the butter, and vanilla. Beat mixture with a wooden spoon until it is smooth and creamy. Stir in pecans. Drop by spoonful onto waxed paper to harden.



PRALINES 4  >Back to Top<

3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
2 tablespoons unsalted butter
1 cup pecans

In a heavy saucepan, slowly heat the sugars together with the milk until it reaches 235F on the candy thermometer. Remove the pan from the heat and stir in the butter, vanilla, and pecans. Stir until well blended. Drop by the spoonful on to waxed paper or greased cookie sheet. Let stand until hardened and cool.

NOTE: This recipe requires some care, a watchful eye, and a candy thermometer. The sugar mixture must reach 235 degrees or the "soft ball" stage...patience, it will happen. If the candies don't harden in ten minutes just return to the pan and cook some more.



PRALINES 5  >Back to Top<

1 quart heavy cream
3 cups sugar
1-1/2 pounds chopped pecans (6 cups)
Juice of 1 lemon

In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage. Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again.

Drop from a large kitchen spoon onto an oiled baking sheet or a marble slab moistened with water. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter. Let harden, then lift from plate or slab with a spatula.

Pralines will keep for 2 weeks in a covered tin at room temperature.




3 Cups Shelled Pecan Halves
1 Large or 2 Small Egg Whites, unbeaten
1 Cup Sugar
3 Level Teaspoons Cinnamon

Mix the egg whites over pecans until absorbed. Sift sugar and cinnamon over all until covered. Place in a shallow pan in preheated oven 300, about 35 minutes. Toast until light brown. To keep crispness, let cool before packing. Servings: 4



SUGARED NUTS  >Back to Top<

1 Cup sugar
1/2 Cup water
2 Cup raw peanuts or pecans

Preheat your oven to 300°. Heat the water to a boil. Dissolve the sugar in the water stirring constantly. Add the nuts and cook until the water boils down and the nuts are sugary. Place on a cookie sheet and bake for 30 minutes.



makes 2 loaves

2-1/2 Cups Sugar
1 stick butter (not oleo)
3 eggs
1 pound canned sweet potatoes
2 Cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon

Preheat your oven to 350°. Combine the sugar and the butter in a bowl. Beat thoroughly with a mixer. Add eggs and sweet potatoes to sugar mixture and beat well. Add dry ingredients, mixing as you go. Pour the batter into 2 greased loaf pans. Bake 45 - 55 minutes.




2 cans sweet potatoes, drained
1 Cup sugar
1/2 teaspoon salt
2 eggs, beaten
1/4 Cup butter, melted
1/2 Cup milk
1/2 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350°. Mix all ingredients together with a hand mixer till well blended. Place in a 9x15" casserole. Top with the following mixture and bake 35 minutes.

1 cup brown sugar
1/3 cup flour
1 cup pecans
3 Tablespoons butter, melted




1 stick margarine, (4 ounces)
2 cups sweet potatoes, mashed
2 cups sugar
1 small can evaporated milk
2 pie crusts, unbaked
1 teaspoon vanilla
3 eggs
1-1/2 teaspoons cinnamon

Mix potatoes, sugar and margarine well. Add other ingredients and mix well. Pour into crusts. Bake 1 hour at 350 degrees. Makes 2 pies.









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