|
North Louisiana Bayou Desert Recipes
Bayou Old Fashion Taffy Pull Candy
2 cups of sugar
¼ Cup of Water
¼ Cup of vinegar
Mix ingredients. Bring to a boiling point and boil without stirring until syrup
makes a hard ball that “tinkles” against the side of the cup when a small amount
is dropped into cold water. Pour syrup into a greased platter and let it cool
until it can be handled. Be sure to grease fingers lightly. Then two people
grab each end and starts pulling until it gets whiter and whiter. Then when you
can break it, it is done.
Ruby’s Louisiana Cool Strawberry Delight
1 – large cool whip
1 – large cottage cheese small crude
1 - large can of fruit cocktail completely drained
1 – large and 1 small strawberry Jell-O
Mix completely and chill. Keep
Keep Refrigerate
Louisiana Bayou Strawberry Pie
1 – cup of sugar
1 – cup of water
1 – Tablespoon of Lemon Juice
3 – Tablespoon of Corn Starch
1 – Teaspoon of food coloring
1- ½ Pints of Strawberries
Cook until clear and thick the sugar, water and cornstarch. When it is thick add
lemon juice and food coloring. Fold in 1-1/2 pint of sliced strawberries. Put
into Baked Pie Shell and Refrigerate until it is chilled. Serve with cool whip.
Keep Refrigerate
Sister's Ruby's Hummingbird Cake
3 cups flour sifted well
2 cups of sugar
1 teaspoon of salt
1 teaspoon of soda
1 teaspoon of cinnamon
3 eggs, beaten
1-1/2 cups oil
1-1/2 teaspoons vanilla
8 ounces can crushed pineapple (Do Not Drain)
2 cups chopped bananas
1 small jar of red cherries (drained well) (Hummingbirds Love Red)
2 cups chopped pecans
1 cup of fresh coconut *You may used can or frozen*
Preheat oven to 350 degrees. Mix dry ingredients together, add eggs and salad oil, stir until moist, add remaining ingredients, with a wooden spoon. Do not use a mixer. Do not over stir after you add fruit. Pour into three, (9 inch) well-greased can pans. Bake for about 30 to 35 minutes. Remove from oven and cool. While cooling prepare Icing.
Ruby's Icing for Hummingbird Cake
8-ounce package, cream cheese (softened)
1 stick of butter (softened)
1-teaspoon vanilla
1 box powder sugar
1 cup chopped nuts.
Mix using a mixer, by creaming softened cream cheese with powered sugar. Blend in butter and vanilla. Lastly add nuts and mix well. Spread over cooled cake.
Ruby's Cream Cheese Pound Cake
When you are going to prepare this Cake,
remember to put all ingredients out to bring them to room temperature. If
you are going to cook cake in the afternoon, put ingredients out in the morning.
3 - sticks Margarine blended NOT BUTTER
BUTTER WILL NOT COOK CORRECTLY IN THIS
RECIPE.
1 - 8oz pack of cream cheese
3 - cups of sugar
Flavoring - your desire (Vanilla, Lemon,
Coconut, etc.)
3 - cups of Plain Flour
6 - eggs
Step 1 - mix together and blend well
margarine, cream cheese, flavoring, and sugar.
Make sure these ingredients are blended
well.
Step 2- then add 1/2 cup of flour and 1 egg
and blend well into the above ingredients.
Continue this step 2 until you have used
all your flour and eggs.
DO NOT ADD ALL THE FLOUR AND EGGS AT ONCE.
YOU MUST ADD THEM ONE STEP AT A TIME.
When you have all ingredients blended
together, pour into large greased tube pan and put in a COLD
oven at 325 degrees and cook at 1 hour and 45 minutes
Remembering to check often after 1 -1/2
hours until done. according to your oven.
Do not over cook.
Powdered Sugar Icing if Desired
1 - cup of sifted powered sugar
1/4 teaspoon of Vanilla
Milk or Cream
In mixing bowl, stir together powdered
sugar, vanilla, and enough milk or cream to make of drizzling consistency, about
1-1/2 tablespoons. Drizzle over top of pound cake
| 
