Please select from one of the following recipes:
Louisiana Pralines (3 recipes)
Banana Nut Quick Bread
1 3/4 c. sifted flour
3-2# loaves french bread (stale)
Beat eggs, add sugar and spices and beat again. Add milk and beat again. Stir in raisins an nutmeats or any other canned or dried fruit except pineapple(eggs must be increased if pineapple is added.) Cube bread, pour beaten mixture over bread in baking pan. Let rest 15 minutes. Bake in a preheated 350 degree oven until the center firms.
Beat egg yolks, add confectioner's sugar, continue beating, slowly add rum. Beat whipping cream separately until it gets firm, add vanilla. Fold egg mixture into whipping cream.
1 oz. Rum (if it is to be flambéed)
Add enough batter to a sauté pan to make very thin pancakes. Lightly brown, turn and brown again. Fold twice in half to form wedge.
Maraschino Cherry Juice, Curacao, Kirsch.
Put butter in sauté pan and melt, when bubbling, add 1 shot each Maraschino juice, Kirsch and Curacao. Light. When the flame dies down, add shot of both juices and sugar mix. Add crepes when sauce boils, one shot of Maraschino, Kirsch and Curacao. Relight.
Chocolate Truffle Cake
2 c heavy cream
4 cups Sugar
5 cups Water
2 ounces instant coffee
A 5th of Vodka (entire bottle)
4 tsp Vanilla
Mix sugar and water and simmer 45 minutes. Then add 2 oz. instant coffee. Simmer 15 minutes. Let cool. Add vodka and vanilla. Rebottle and let stand 2 weeks.
To prepare Meringue, beat egg whites in a large bowl until foamy, using
electric beater. Add vanilla and cream of tartar and beat until whites
for soft peaks. Add powdered sugar gradually and continue beating until
stiff but not dry. Do not over beat.
Spread Meringue on cooled pie filling, sealing outer edges first. Using spatula, cover center of pie with Meringue, making sure pie is completely sealed. Bake on lower third of oven at 350 degrees until Meringue is light golden brown, eight to 12 minutes. Serves 8.
Louisiana Pralines (1 of 3 recipes)
1 # dark brown sugar
Cook sugars, salt, and milk until temperature reaches 238 degrees or soft ball stage. Add pecans and bring to a rolling boil. Remove mixture and add vanilla and butter. Let stand in the saucepan for 20 minutes. Spread wax or parchment paper on table. Beat mix slightly until it glosses, drop by spoonfuls onto paper. Cool 20 minutes and wrap individually in plastic.
(2 of 3 recipes)
In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes, add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in film.
Louisiana Pralines (3 of 3 recipes)
Bring all but nuts to a boil, simmer covered 3 minutes. Uncover and cook to soft ball stage. Let cool to 110 degrees, beat until thickens and looses gloss, add nuts, drop from spoon.
Peaches Patty Ann
12 oz can peaches
Melt the butter and add sugar, cook for 3 minutes. Strain peaches and add juice. simmer. Add cinnamon, nutmeg, and peaches. Simmer for 2 minutes. Add peach liquor and serve over ice cream.
1# 3 oz. Flour
Heat butter and milk together, when boils, add flour, stir until a ball is formed that does not stick to the side of the pan. Put in a bowl, add eggs two at a time at medium speed. Pipe out on parchment paper. Bake at 350 in convection oven for 30 minutes. Do not open the oven until done!! They may fall. Cool, split and add Ice cream, top with strawberry or chocolate syrup.
Sour Cream Pound Cake
1/2 # butter
1/2 c. Chopped pecans
Cream Butter, 2 c. sugar, eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Alternately fold in sour cream and dry ingredients into the butter mix. Mix pecans, cinnamon and 2 tbsp sugar. Grease a bundt pan. Pour in half of the mix. Sprinkle with half the pecan mix, pour in remaining batter and finish with remaining nuts. Bake at 350 for 55 minutes.