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| | From:  Genie· (Original Message) | Sent: 10/25/2007 7:25 PM |
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| | | From: Genie· | Sent: 10/25/2007 7:25 PM |
| Creole Bread Pudding with Bourbon Sauce
For pudding:
2 French bread baguettes
1 cup canned crushed pineapple
1 cup chopped pecans, toasted
3 large eggs
3/4 cup sugar
1 cup milk
1 1/2 cups heavy cream
1 teaspoon vanilla
2 tablespoons unsalted butter
1 cup sweetened flaked coconut
For sauce:
2 tablespoons cornstarch
1/3 cup bourbon
1 cup heavy cream
1 cup milk
1/4 cup sugar
Make pudding:
Cut enough bread into 1/2-inch cubes to measure 6 cups. In a
large baking pan, dry bread, uncovered, at room temperature
12 hours.
(Alternatively, dry bread in a 250°F oven 1 hour.) Butter a 1
1/2-quart shallow baking dish.
Drain pineapple well. In a bowl, toss together bread, pineapple,
and half of pecans and transfer to baking dish. In bowl, whisk
together eggs, sugar, milk, cream, and vanilla and pour slowly
and evenly over bread mixture. Chill pudding, covered, at least
1 hour and up to 1 day.
Preheat oven to 350°F.
Sprinkle remaining pecans over pudding. Cut butter into bits and
dot pudding with it. Bake pudding in middle of oven 20 minutes.
Remove pudding from oven and drop walnut-size mounds of coconut
decoratively on top. Bake pudding until coconut is golden brown,
about 20 minutes more.
Make sauce:
In a small bowl stir together cornstarch and bourbon. In a small
heavy saucepan bring cream, milk, sugar, and a pinch salt to a
boil, stirring until sugar is dissolved. Whisk cornstarch mixture
and then whisk into cream mixture. Boil sauce gently, whisking,
1 minute, or until thickened. Keep sauce warm, covered.
Serve pudding warm or at room temperature with sauce.
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:39 PM |
Bananas Foster Two oz. butter
One cup brown sugar
Half a teaspoon of cinnamon
Two oz. banana liqueur
Four bananas, cut in half lengthwise and then in half crosswise
Two oz. dark rum
Combine the butter, sugar and cinnamon in a skillet over low heat and stir until the sugar dissolves. Watch the heat and stir almost constantly to prevent the mixture from burning. Add the banana liqueur. Add the bananas and cook until they soften and start to brown. Next, add the rum and tip the pan slightly so the flames ignite the rum. (This is known as flambéing). After the flames subside, place four pieces of banana over vanilla ice cream and spoon some of the sauce over them. |
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:45 PM |
| Creole Cream Cheesecake INGREDIENTS FOR CRUST: - 1½ cups graham cracker crumbs
- ¼ cups sugar
- 4 tbsps melted butter
METHOD FOR CRUST:
Combine graham cracker crumbs and sugar. Drizzle melted butter into the mixture to moisten. Using your fingertips, press the graham cracker mixture into the bottom of a 10-inch round spring form pan. Place the pan in the refrigerator for 30 minutes or until crust is firm to the touch. INGREDIENTS FOR CHEESECAKE: - 2 (11.5-ounce) packages Bittersweet Plantation Dairy Creole Cream Cheese
- 3 (8-ounce) packages Philadelphia cream cheese
- 3 whole eggs
- 1½ cups sugar
- 1 pinch nutmeg
- 2 tbsps vanilla
- 1 tbsp lemon juice
- 2 tbsps lemon zest
INGREDIENTS FOR TOPPING: - 1 pound sour cream
- 2 tbsps vanilla
- ½ cup sugar
METHOD:
Pre-heat oven to 350 degrees and test with an oven thermometer for accuracy. Soften Philadelphia cream cheese to room temperature and place in the bowl of an electric mixer along with Creole cream cheese, sugar, nutmeg, vanilla, lemon juice and zest. Blend on medium-high speed until all lumps are removed. Turn mixer speed down to lowest setting and add 1 egg at a time, whipping completely between each addition. Continue until eggs are incorporated. Do not over whip. Remove crust from the refrigerator and fill with batter. Rotate pan until batter mixture flattens out. Place on middle shelf of oven and bake for 1 hour. NOTE: The cake should be slightly browned around the edges and may appear to be a little under cooked in the center. Remove from oven and allow cake to rest 15-20 minutes. Turn oven temperature up to 400 degrees F. While cooling, if the cake develops a crack or two in the center do not panic it will be filled with the sour cream topping. While cake is cooling blend sour cream, sugar and vanilla into a mixing bowl and whip thoroughly until the sour cream is ready to pour. Pour the sour cream evenly over the top of the cake and place in oven for 5-7 minutes. Remove and when cool, cover with clear wrap and refrigerate 5-6 hours or preferably overnight. | | |
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:45 PM |
Creole Cream Cheesecake
Crust: 2 cups graham cracker crumbs
1 stick butter
1/4 cup sugar 5 8-oz. cartons Philadelphia cream cheese
1 cup sugar
1 carton Creole Cream Cheese
3 eggs
Melt butter. Add crumbs and sugar, blend and press in 9 inch springform pan. Chill. Add in cream cheese and sugar, add eggs one at a time. Bake at 250 degrees for 2 hours. Top with sour cream mixed with a little sugar. | |
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:47 PM |
| Blackberry Dumplings (a Cajun recipe) "It's always best to use fresh blackberries but you can use frozen in a pinch. Reserve a few fresh berries to use a garnish when serving the dumplings with homemade ice ream. The main thing is to take your time. Do not flip the dumplings until they are bubbly like pancakes. Don't hurry." 1 pound fresh blackberries, rinsed and picked over, or 1 pound frozen blackberries, thawed
1 cup sugar
1 cup all-purpose flour
1 cup yellow butter cake mix
1 teaspoon baking powder
1 large egg beaten with 1/2 cup water
Vanilla ice cream Combine the berries and the sugar in a heavy, medium-size saucepan over medium heat. Cook, stirring occasionally, for 15 minutes. Reduce the heat to medium-low. Meanwhile, combine the flour, cake mix, and baking powder in a medium-size mixing bowl, and mix well. Make a well in the center of the dry ingredients and pour in the egg-water mixture. With a wooden spoon, stir in one direction to make a smooth dough. Drop the batter randomly by heaping teaspoonfuls into the hot blackberries, 6 to 7 teaspoonfuls at a time. Poach for about 2 minutes, then carefully and gently flip over the batter with the tines of a a fork. Cook until the dumplings are puffy and spongy, 1 to 2 minutes longer. Gently transfer them to a shallow bowl. Repeat with the remaining batter. To serve, spoon an equal amount of the remaining blackberry mixture from the pot into the bottom of each small dessert bowl. Put four dumplings in the bowl on top of the blackberry sauce, then top with a scoop of ice cream and garnish with the fresh berries or some of the cooked blackberry mixture. Makes about 35 dumplings or 8 servings | |
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:48 PM |
| Cajun Truffel - Sheli For the macaroons:
10 2/3 cups sweetened flaked coconut (2 (14-ounce) bags)
4 teaspoons pure vanilla extract
2 (14-ounce) cans sweetened condensed milk For the filling:
1 quart milk
2 cups sugar
1 teaspoon pure vanilla extract
10 large eggs yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 cups sweetened flaked coconut
2 tablespoons unsalted butter To assemble the trifle:
1 quart heavy cream
1/4 cup sugar
1 cup orange-flavored liqueur (recommended: Grand Marnier)
6 pints fresh raspberries, rinsed and patted dry Preheat the oven to 350 degrees F. For the macaroons:
Thoroughly combine the coconut, vanilla, and condensed milk in a large mixing bowl. Spoon the mixture, by tablespoon, onto parchment or waxed paper-lined baking sheets, about 1/2-inch apart. Bake until lightly toasted and golden, about 15 minutes. Remove the macaroons from the oven and transfer them to a wire rack. Let cool completely. Leave them out, lightly covered with parchment or waxed paper, for about 12 hours. Yield: about 6 dozen macaroons For the filling:
Combine the milk, sugar, and vanilla in a large heavy-bottomed or nonstick saucepan over medium-high heat. Whisk to dissolve the sugar. When the mixture comes to a simmer after 5 minutes, take 1 cup of the milk and sugar mixture and add it to the yolks. Whisk to blend well. Slowly add the yolks to the milk and sugar mixture in the saucepan, whisking constantly. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Dissolve the cornstarch in the water. Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the coconut and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and the mixture has thickened to a custard, about 2 minutes. Pour the mixture into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Cool completely and chill for at least 4 hours. To assemble the trifle:
Beat the cream with an electric mixer on high speed for about 2 minutes. Add the sugar and beat until the mixture is thick and forms soft peaks, 1 to 2 minutes. Set aside. Beat the coconut custard with a wire whisk until it is smooth. Set aside. Pour the orange liqueur into a small bowl. Dip each macaroon in the liqueur, submerging for 2 to 3 seconds, then transfer them to a sheet of parchment or waxed paper. Spread 1 cup of the coconut cream filling on the bottom of a large, deep glass trifle bowl. Top with 8 to 10 macaroons, placing them snugly against each other. Arrange 2 pints of the raspberries on top of the macaroons. Spread 2 cups of the coconut cream on top of the raspberries. Top with more macaroons, then 2 pints of raspberries. Spread another 2 cups of the coconut cream and top with the remaining macaroons and raspberries. Spread the remaining coconut cream on top of the raspberries. Mound the whipped cream evenly over the top. Serve immediately or keep chilled until ready to serve. | |
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:48 PM |
Molasses Ice Cream
32 ounces cream cheese, softened 1/2 cup packed light brown sugar 1/3 cup molasses (not robust) 2 cups half-and-half Blend cream cheese, brown sugar and molasses in a food processor or blender until smooth. With motor running, add half-and-half, blending until combined.
Freeze in ice cream maker according to manufacturer’s directions, then transfer ice cream to an airtight container and put in the freezer to harden. This ice cream is like no other.
Makes 1 quart.
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:49 PM |
Bananas Foster Custard
Yield: 4 servings
1 1/2 c Bananas,firm-ripe,sliced
6 Eggs
1/2 c Sugar,granulated
2 tb Butter or margarine
1/4 ts Cinnamon,ground
2 tb Lemon juice
1 1/2 c Milk
2 ts Rum extract
1/2 c Brown sugar,firmly packed
1. Toss banana slices with lemon juice; drain off excess.
2. Set aside 6 banana slices for garnish; divide remaining slices
evenly among six lightly buttered 6-ounce custard cups.
3. Set cups in shallow baking pan.
4. Beat eggs, milk, granulated sugar and rum extract until well
blended; pour evenly into custard cups.
5. Place pan in preheated 350'F. oven; pour VERY hot water into pan to
within 1/2 inch of top of cups.
6. Bake about 40 to 50 minutes, until knife inserted near center
comes out clean.
7. Remove cups immediately from hot water; cool on wire rack 5 to 10
minutes.
8. To serve, gently loosen custards with thin spatula; invert onto
serving plates and garnish with reserved banana slices.
9. Melt butter in small saucepan over low heat; blend in brown sugar,
water and cinnamon.
10. Bring to a boil; boil 3 minutes.
11. Spoon about 1 tablespoon hot syrup over each custard and serve
immediately.
NOTE: This is a variation of the spectacular Bananas Foster served at
famous retaurants in New Orleans.
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Reply
| | | From: Genie· | Sent: 6/2/2008 7:50 PM |
STRAWBERRY SHORTCAKE Ingredients
4 cups hulled and sliced strawberries
1 tablespoon sugar, or more to taste
1 pint whipping cream
1/2 teaspoon pure vanilla extract
2 cups bleached all-purpose flour
2-1/2 teaspoon baking powder
1 teaspoon salt
6 tablespoons chilled butter, cut into chips
3/4 cup milk
Whole berries and fresh mint springs for garnish (optional) Steps
Place the berries in a bowl and sprinkle with sugar to taste. Cover and refrigerate. Whip the cream and add the vanilla and a little sugar if you want it sweet. Cover and chill. Preheat the oven to 450° F. Mix the dry ingredients and then add the chilled butter with a pastry blender or two knives. When the mixture resembles coarse meal, add the mill and mix well and quickly. Turn the dough out onto a floured board and knead briefly. Roll out the dough to 1/2-inch thick. Cut into three-inch rounds and place on an ungreased cookie sheet. Brush the tops with a little milk and sprinkle, if you like, with a little sugar. Bake for 12 to 15 minutes. Cool the biscuits for a minute or so, then split them open. Spread each half lightly with butter. Then top the bottom halves with the berries and a topping of whipped cream. Cover with the other halves. Add more whipped cream and berries. Garnish with a berry or two and mint sprigs. Makes 6 to 8 servings. | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:17 AM |
Acadian Gatueau De Sirop Cane Syrup is one by-products of sugar cane refining. The C. S. Steen Company of Abbeville, Louisiana, produces SteenÕs Syrup, a pure and excellent ribbon cane syrup. This recipe is an adaptation of one of theirs.
21/2 cups sifted all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
11/2 cups ribbon cane syrup
1 egg, beaten until frothy
2/3 cup chopped pecans
11/2 teaspoons s baking soda
3/4 cup hot water
Vanilla ice cream
Preheat oven to 350 F Butter and flour a 13Ó x 9Ó baking pan; shake out excess flour. Set pan aside. Sift flour, cinnamon, ginger, cloves and salt into a bowl; set aside. In bowl of an electric mixer, combine oil, cane syrup and egg. Beat just to blend. Add pecans and beat to incorporate. Combine baking soda with hot water and stir to blend. Add flour mixture to oil-syrup mixture alternately with hot water mixture, adding each in 3 additions and stopping to scrape down side of bowl after each addition. Then beat just to smooth out batter (about 15 seconds longer). Pour batter into prepared pan. Bake in preheated oven until cake springs back when touched (about 45 minutes). Serve hot or warm and top with vanilla ice cream | |
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:22 AM |
Bananas Foster This is my version of this famous New Orleans dessert which was invented by Ella Brennan, Chef Owner of the legendary New Orleans restaurant �?/STRONG>The Commander’s Palace.�?The recipe is easy, but requires flaming, and you should read the safety instructions carefully before attempting it.
4 ripe bananas, sliced lengthwise
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg, preferably freshly ground
juice of 1 lemon
1/2 cup brandy
1/2 cup banana liqueur
Pour brandy and banana liqueur into a single measuring cup or bowl and set aside. In a 10- inch skillet over medium heat, melt butter. Add brown sugar, cinnamon and nutmeg, stirring constantly with a whisk or wooden spoon until sugar is melted. Add bananas and spoon the warm sugar mixture over them. Heat until bananas are warmed through and covered with syrup but not mushy. CAUTION! REMOVE the skillet from the burner before adding the liquor! Carefully add the brandy and banana liqueur . If the butter is very hot, they will flame on their own. If the liquor doesnÕt flame, either CAREFULLY light it with a match and flame it until the flame dies out or reduce the heat and cook until the alcohol evaporates After the alcohol has evaporated, add lemon juice and stir until it mixes with the sugar mixture. Serve over premium vanilla ice cream in a brandy snifter, large wine glass or glass bowl. Serves 4
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Reply
| | | From: Genie· | Sent: 6/4/2008 3:23 AM |
 | New Orleans Style Bread Pudding A wonderful Creole dessert
French bread , broken into very small pieces (about 6 cups)
1 stick butter, melted
8 eggs
3/4 cups sugar
3/4 cup brown sugar, firmly packed
1 can (6 ounce) evaporated milk
1 1/2 teaspoon vanilla
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
3/4 cup chopped pecans
Mix all ingredients together in large bowl. Pour into a greased glass baking dish. Cook at 350 degrees for 45 minutes to 1 hour or until top is golden brown and springs back when touched.
Bourbon Sauce
3/4 cup brown sugar, firmly packed
1 cup half and half
3 tablespoons unsalted butter
1 egg, beaten
2 ounces bourbon In a saucepan over medium heat, melt butter. Add sugar and half and half and whisk until blended. Add a little of the mixture to the beaten egg to temper it, then add the egg and whisk for about 1 minute. Remove pot from heat and add bourbon. Return to heat and whisk until sauce is of desired consistency. Spoon sauce over pudding in bowls and serve warm with good quality vanilla ice cream if desired | | |
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