South Louisiana Cajun Desert Recipes


South Louisiana Cajun Desert Recipes

 

 

Cajun Pralines


5 Cups of granulated sugar
1  Cups of light brown sugar
½ cups of butter
1 cup white Karo syrup
1-cup evaporated milk
2 Cup of chopped pecans
3 Teaspoons of vanilla
 
Stir sugars and milk and Karo syrup together until dissolved add butter. Stir until softball has been reached. Remove from fie and cool to room temperature and add pecans and vanilla.
After cooling beat well until mixture looses gloss and drop by spoon full on waxed paper
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New Orleans Pralines

  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • ½ cup light cream
  • 1 ½ cups pecans, halved
  • 2 tablespoons butter

Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.

Add pecans and butter and continue to cook over medium heat, stirring frequently.

Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.

Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.

Makes about 12 candies.

Verlene Hunter’s South Louisiana Buttermilk Cake
Cup Crisco or Snowdrift
3 -  Cups plain flour
1  - Teaspoons of vanilla
5 - Eggs
1 - cup of buttermilk
2 - Cups of sugar
½ Teaspoons of soda
 
Cream shortening, add sugar gradually Add one egg at a time. Beat well after each egg. Add vanilla. Add soda to buttermilk; mix well Add flour alternatively with buttermilk to other ingredients.
Bake at 275 to 300 degrees for 1-½ hours

 

 

"Beignets" French Market Doughnuts

The rectangular doughnuts served fresh and hot 24 hours a day, 7 days a week, are called Beignets. You can find them at any French Market Coffee Shop. They are easy to make at home, and make sweet wonderful breakfast bread, or a snack at any hour of the day.

A lot of people have made Beignets at home and they did not taste right. They were using regular milk, or diluting the evaporated milk in their recipes. That is not the traditional New Orleans way. You must use undiluted canned evaporated milk. The yeast dough must be prepared in advance and refrigerated overnight.

Even if you are making them at home it is best to make a large quantity, enough for about 5 dozen beignets. Do not worry; the dough keeps beautifully under refrigeration for up to 8 days. When you get ready to cook a wonderful sweet Beignet, just go to the refrigerator cut off some dough; roll it out, cut it up, and fry for about 3 minutes per batch, then sprinkle the beignets with confectioners' sugar and serve piping hot. (They are better than those popular donuts than we cannot eat just one.)

Serve piping hot Beignets with a good cup of strong coffee, or other drink of your choice.

1-1/2 - cups warm water
1/2 - cup of sugar
1 - package active dry yeast
2 - large eggs
1 - teaspoon salt
7 - cups of flour
1- cup undiluted canned evaporated milk
1/4 - cup of vegetable shortening
Confectioner' sugar
Enough Oil for deep-frying

Put warm water into a large bowl, then sprinkle in the dry yeast and stir until thoroughly dissolved. Then add the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of 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 the spoon until it becomes too stiff to stir, then working in the rest with your fingers. Cover the bowl with plastic wrap and refrigerate overnight.

The next day roll the dough out on a floured board or marble pastry surface to a thickness of 1/8 inch, and then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Preheat oil in a deep fryer to 360 degrees. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides (about 2 to 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 put the platter in a 200-degree oven to keep warm. After you have cooked the desired amount, sprinkle the beignets heavily with confectioner's sugar and serve hot.

 

 

Beverages Desserts Meat Dishes Salads Veggies

 

Mawmaw Hunter's Family Recipes From The Heart

Granny Aman's Home and Hearth Recipes

Pat's North Carolina's Recipes From The Coast To The Mountains

North Louisiana Bayou Recipes

South Louisiana Cajun Recipes




 

 



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