Prep Time: 1 Hour Yields: 10 Servings Comment: During strawberry season in Louisiana, trucks selling the sweet berries line the roads. Here, the fresh produce is combined with cream biscuits to createMore >>
During strawberry season in Louisiana, trucks selling the sweet berries line the roads. Here, the fresh produce is combined with cream biscuits to create the most famous and most loved strawberry dish.More >>
Prep Time: 30 Minutes Yields: 12 Rice Cakes Comment: The Africans brought rice-growing techniques to America from Senegal. In addition, they created calas, or rice cakes, as a different type of breakfastMore >>
Prep Time: 30 Minutes Yields: 12 Rice Cakes Comment: The Africans brought rice-growing techniques to America from Senegal. In addition, they created calas, or rice cakes, as a different type of breakfastMore >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: Use all of your left over king cake to make another favorite dessert. By substituting Splenda for sugar, you'll cut down the calories and still have a deliciousMore >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: Use all of your left over king cake to make another favorite dessert. By substituting Splenda for sugar, you'll cut down the calories and still have a deliciousMore >>
Prep Time: 1 Hour Yields: 6–8 Servings Comment: I wasn't much of a lemon pie aficionado until my first visit to this "house in the country"in Lafayette, Louisiana. I don't know what it was aboutMore >>
Prep Time: 1 Hour Yields: 6–8 Servings Comment: I wasn't much of a lemon pie aficionado until my first visit to this "house in the country"in Lafayette, Louisiana. I don't know what it was aboutMore >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: I love simple, highly flavored and unique desserts for the holiday season. This recipe is one of my favorites with local honey and seasonal fruit. IngredientsMore >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: I love simple, highly flavored and unique desserts for the holiday season. This recipe is one of my favorites with local honey and seasonal fruit. IngredientsMore >>
Prep Time: 30 Minutes Yields: 1 (1-quart) Jar Cookie Mix Comment: Homemade Christmas gifts always make a lasting impression on your friends, family, employees and co-workers. They will consider themselvesMore >>
Prep Time: 30 Minutes Yields: 1 (1-quart) Jar Cookie Mix Comment: Homemade Christmas gifts always make a lasting impression on your friends, family, employees and co-workers. They will consider themselvesMore >>
Prep Time: 30 Minutes Yields: 30 Pralines Comment: I had to smile when I received this recipe with the unique spelling of the word pralines. The recipe was accompanied by a written prayer that simply said,More >>
Prep Time: 30 Minutes Yields: 30 Pralines Comment: I had to smile when I received this recipe with the unique spelling of the word pralines. The recipe was accompanied by a written prayer that simply said,More >>
Prep Time: 1 Hour 15 Minutes Yields: 3 dozen Comment: Louisiana is known for its multitude of regional ingredients that make our cuisine unique and sought after. Two of those ingredients are yams andMore >>
Prep Time: 1 Hour 15 Minutes Yields: 3 dozen Comment: Louisiana is known for its multitude of regional ingredients that make our cuisine unique and sought after. Two of those ingredients are yams andMore >>
Prep Time: 2 Hours Yields: 10–12 Servings Comment: Persimmons have a terrific flavor. When used to create a sweet dessert flan, it is guaranteed to get rave reviews. You may wish to add a caramel to theMore >>
Prep Time: 2 Hours Yields: 10–12 Servings Comment: Persimmons have a terrific flavor. When used to create a sweet dessert flan, it is guaranteed to get rave reviews. You may wish to add a caramel to theMore >>
Prep Time: 1½ Hours Yields: 8–12 Servings Comment: Lindy's is a deli and restaurant with two locations in New York City, though it is best known for its original location which opened in 1921 on BroadwayMore >>
Prep Time: 1½ Hours Yields: 8–12 Servings Comment: Lindy's is a deli and restaurant with two locations in New York City, though it is best known for its original location which opened in 1921 on BroadwayMore >>
Prep Time: 30 Minutes Yields: 6 Servings Comment: When it comes to choosing the best cherries for making the classic cherries jubilee dessert, I always begin with the hand-picked cherries from Mount Rainier,More >>
Prep Time: 30 Minutes Yields: 6 Servings Comment: When it comes to choosing the best cherries for making the classic cherries jubilee dessert, I always begin with the hand-picked cherries from Mount Rainier,More >>
Prep Time: 1 Hour Yields: 1 Quart Comment: All great ice cream recipes begin with a basic vanilla custard such as this one. The addition of liqueurs, chocolate, herbs or fresh fruit convert this simpleMore >>
Prep Time: 1 Hour Yields: 1 Quart Comment: All great ice cream recipes begin with a basic vanilla custard such as this one. The addition of liqueurs, chocolate, herbs or fresh fruit convert this simpleMore >>
Prep Time: 45 Minutes Yields: 20 Small Brownies Comment: In the 1800s, the owners of Bittersweet Plantation in Donaldsonville created a great recipe for rich and delicious brownies flavored with ratifiaMore >>
Prep Time: 45 Minutes Yields: 20 Small Brownies Comment: In the 1800s, the owners of Bittersweet Plantation in Donaldsonville created a great recipe for rich and delicious brownies flavored with ratifiaMore >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans. TheMore >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans. TheMore >>
Prep Time: 1 Hour Yields: 12 Servings Comment: Bananas, like pineapples, were two of the favorite fruits imported by the early Creoles into New Orleans. The pineapple became a sign of hospitality, whileMore >>
Prep Time: 1 Hour Yields: 12 Servings Comment: Bananas, like pineapples, were two of the favorite fruits imported by the early Creoles into New Orleans. The pineapple became a sign of hospitality, whileMore >>
Prep Time: 1½ Hours Yields: 8 Servings Comment: What could be more Southern than cobbler? We see it every way from peach to blackberry. We have taken two great Louisiana berries and combined them to makeMore >>
What could be more Southern than cobbler? We see it every way from peach to blackberry. We have taken two great Louisiana berries and combined them to make a great twist on a wonderful Southern dessert.More >>
Prep Time: 30 Minutes Yields: 4 Servings Comment: A churro, also known as a Spanish doughnut, is a popular snack of Spain, Latin America, France, Portugal and the United States. They are normally rolledMore >>
A churro, also known as a Spanish doughnut, is a popular snack of Spain, Latin America, France, Portugal and the United States. They are normally rolled in cinnamon and sugar and dipped into hot chocolate sauce for breakfast.More >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: This nice, rich, chocolate moose-like dessert will certainly excite your guests. Try serving it warm with a side of fresh-sliced strawberries. This dessertMore >>
Prep Time: 1 Hour Yields: 8 Servings Comment: This wonderful recipe was created by Piccadilly® Cafeteria in Baton Rouge, La. Over the years, this carrot dish has become one of the most sought-afterMore >>
Prep Time: 1½ Hours Yields: 10 Servings Comment: This is a simple but great recipe. By using egg substitute and evaporated skim milk, it has all the same great flavor with much less fat. Ingredients: 1½More >>
Prep Time: 1 Hour Yields: 8–10 Servings Comment: Want to impress your significant other with a delicious dessert for Valentine's Day? Try this chocolate mousse recipe and still stay guilt free! Ingredients: 12More >>
Prep Time: 1 Hour Yields: 10–12 Servings Comment: Traditional king cakes are made with yeast and take hours to make and bake. This simple and quick recipe delivers great flavor and looks as if it tookMore >>
Prep Time: 1 Hour Yields: 1 (9-inch) Pie Comment: No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmonsMore >>
Prep Time: 1 Hour Yields: 30 (3-inch) Cookies Comment: Every kid is supposed to leave cookies out with a glass of milk for Santa Claus on Christmas Eve, but most children often eat the cookies long beforeMore >>
Prep Time: 2 Hours Yields: 8 Servings Comment: The English had their custards and the French and Spanish their flans. Once America was discovered a new ingredient was added to the egg and milk mixtureMore >>
Prep Time: 45 Minutes Yields: 24 Cookies Comment: In my opinion, a truly great chocolate chip cookie offers real complexity in addition to a sweet taste and good texture. We wanted a cookie that's moistMore >>
Prep Time: 1 Hour Yields: 6–8 Servings Comment: Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. This soup is so wonderfully cooling, perhaps it shouldMore >>
Prep Time: 1½ Hours Yields: 8 Servings Comment: in French cuisine the apple upside-down cake or Tarte Tatin is a delicacy reserved for the high and mighty. However, in this recipe, we have taken the conceptMore >>
Prep Time: 30 Minutes Yields: 6 Servings Comment: When it comes to choosing the best cherries for making the classic cherries jubilee dessert, I always begin with the hand-picked cherries from Mt. Rainier,More >>
Prep Time: 30 Minutes Yields: 15 Whoopie Pies Comment: Every Thursday in the month of July, Chef John Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Abby McKey of St. AmantMore >>
Prep Time: 1½ Hours Yields: 8 Servings Comment: Fresh fruit cobblers are magnificent Southern-style desserts that are simple to make and extremely tasty. During the summer months, a wild array of berriesMore >>
LEMON CREOLE CREAM CHEESE PANNA COTTA WITH PONCHATOULA STRAWBERRY SAUCE Prep Time: 1 Hour Yields: 6 Servings Comment: The original panna cotta came from the Italians. This "egg-less" custard is a refreshingMore >>
Prep Time: 2 HoursYields: 48 Muffins Comment: The Feliciana Parishes of Louisiana are quite different from other areas of the state because of their rolling hills, which reminded settlers of the EnglishMore >>
Prep Time: 1and 1/2 HoursYields: 10 Servings Comment: This cake is quite interesting in the fact that flour is replaced in this Passover recipe by matzo and potato starch. The ribbony whipped egg yolksMore >>
Prep Time: 2 HoursYields: 9–12 Servings Comment: Ever wonder what to do with those over-ripe bananas sitting in the fruit bowl on your kitchen counter? Well, here is the perfect recipe for that occasion.More >>
Prep Time: 1 and 1/2 HoursYields: 8 ServingsComment: There is nothing that shouts Christmas like gingerbread. When served with the beautiful bright red poached Christmas pears flavored with a touch ofMore >>
Prep Time: 1 and 1/2 HoursYields: 10–12 Servings Comment: When discussing sweets associated with the Christmas season, icons such as sugar cookies, gingerbread, fruitcake and toffee seem to reign supreme.More >>
Prep Time: 1 HourYields: 30 (3-inch) CookiesComment: Florence Gravois, grandmother of 31, would make these every Christmas Eve. Each grandchild was supposed to leave his or her share out with a glassMore >>
Prep Time: 4 and 1/2 HoursYields: 8-10 Servings Comment: I received this recipe from Anne Butler of Butler Greenwood Plantation in St. Francisville, La. It has been in her family for generations. TheMore >>
Prep Time: 2 and 1/2 HoursYields: 6–8 Servings Comment: I remember first tasting this recipe at a soul restaurant on Airline Highway in North Baton Rouge called "The Table is Bread." Especially interestingMore >>
Prep Time: 1 and 1/2 HoursYields: 10 Servings Comment: We often see miniature pumpkins used as table decorations during the fall season, but do we ever consider them perfect as a dessert centerpieceMore >>
Prep Time: 1 and 1/2 HoursYields: 8–10 Servings Comment: In August 2002, Chef John Folse's Bittersweet Plantation Dairy resurrected the art of making Creole cream cheese. This unique regional productMore >>
Prep Time: 1 and 1/2 HoursYields: 2 Loaves Comment:When people think of good cooks in Louisiana, they often think of those living south of Alexandria as being the best. However, it's just because theyMore >>
Prep Time: 1 HourYields: 1 (8-inch) Bundt Cake Comment:This is a great recipe for a golden, moist cake perfumed with orange. The secret to its success is adding the ingredients in precisely the orderMore >>
Prep Time: 1and 1/2 HoursYields: 6 Servings Comment:There are many pears on the market that are perfect for poaching such as Bartletts, Boscs and Kiefers. In Bayou Country, the wild pears are plentifulMore >>
Prep Time: 2 and 1/2 Hours Yields: 6 Servings Comment: Creme Caramel, a basic egg custard with a layer of caramel, is traditionally a French dessert. However, recipes for similar custard can be foundMore >>
Prep Time: 1 HourYields: 10–12 Servings Comment:Tiramisù is a classic Italian dessert recreated in restaurants worldwide. Tiramisù translated means "pick me up," which refers to the little jolt oneMore >>
Prep Time: 30 MinutesYields: 4–6 Servings Comment:Talk about a quick, great dessert that can also be served in place of a heavy breakfast or lunch. This simple parfait can be easily made using seasonalMore >>
Prep Time: 2 HoursYields: 6–8 Servings Comment:Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is abundant. Our German populationMore >>
Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment: This recipe is the creation of Chef Thomas J. Bond, the executive chef at the Rockefeller's restaurant in Ponchatoula, La. Being the strawberry capitalMore >>
Prep Time: 2 HoursYields: 12 Servings Comment: Creole cream cheese is a farmer's style cheese indigenous to Louisiana made with skim milk and half-and-half. Creole cream cheese can be used in the placeMore >>
Prep Time: 1 and 1/2 HoursYields: 1 Pound Cake Comment:There are many great recipes for tasty and moist pound cakes. This one incorporates "ready to bake" Butter Yellow Cake Mix. The end result is aMore >>
Prep Time: 30 MinutesYields: 8 Servings Comment:During strawberry season in Louisiana, trucks selling the sweet berries line the roads. Here, the fresh produce is combined with our Creole cream cheeseMore >>
Prep Time: 30 MinutesYields: 8 Servings Comment:During strawberry season in Louisiana, trucks selling the sweet berries line the roads. This recipe uses our local strawberries along with other deliciousMore >>
Prep Time: 2 HoursYields: 6–8 ServingsComment: The King Cake is the traditional dessert of the Carnival season and was originally served on the Feast of the Epiphany. To make the dessert fun and unique,More >>
Prep Time: 1 and 1/2 Hours Yields: 10 Servings Comment: This is a simple but great recipe. By using egg substitute and evaporated skim milk, it has all the same great flavor with much less fat. Iingredients: 1More >>
Holiday Chocolate Pecan Pie PREP TIME: 1 Hour SERVES: 6-8 COMMENT: Why not create an unusual holiday twist to an otherwise great pecan pie recipe? Here, I have added chocolate to enrich theMore >>
Prep Time: 2¨ö Hours Yields: 8-12 Servings Comment: Key limes, also known as bartender or Mexican limes, are much smaller than the more common Persian lime. These tiny limes are available throughoutMore >>
Pumpkin and Praline Cheesecake PREP TIME: 1 ½ HoursMAKES: 1 (10-inch) cake COMMENT: The flavors of pumpkin and pralines are as indigenous to Louisiana as gumbo is to Bayou Country. Adapting thisMore >>
Prep Time: 45 Minutes Yields: 6 Servings Comment: Visitors of Louisiana love our traditional café au lait or hot coffee milk for breakfast. However, have you ever considered café au lait for dessert?More >>
Prep Time: 1 and 1/2 Hours Yields: 1 (9-inch) Pie Comment: The months of October and November shout pumpkin and pecans. We immediately think of individual pumpkin and pecan pies greasing the holidayMore >>
Prep Time: 2 Hours
Yields: 8 Servings
Comment:
Candied yams and persimmons are a terrific flavor combination. When combined into a sweet dessert flan, it is guaranteed to get rave reviews on the holidayMore >>
Prep Time: 1 Hour
Yields: 8 Servings
Comment:
When the Spanish arrived in Louisiana in 1762 to take control of New Orleans from the French, they brought with them numerous products new to the Gulf region:More >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
I would dare say that when most people thinking of pears, they immediately think of Riesling as the perfect accompaniment. In this recipe, I'm using theMore >>
Prep Time: 1 and 1/2 Hours
Yields: 8 Servings
Comment:
Although in French cuisine the apple upside-down cake or Tarte Tatin is a delicacy reserved for the high and mighty. In this recipe, we have takenMore >>
Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
When it comes to ice cream parfaits, there is none better than those made with fresh peaches in season. If peach ice cream can be found in your localMore >>
Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
Talk about a quick, great dessert that can also take the place of breakfast or lunch. This simply parfait uses fully prepared yogurt with matchingMore >>
Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
This is a wonderful parfait not only for its taste but also for its eye appeal. Around 4th of July, feel free to omit the dark chocolate and presentMore >>
Prep Time: 1 Hour
Yields: 1 Quart
Comment:
All great ice cream recipes begin with a basic vanilla custard such as this one. The addition of liqueurs, chocolate, herbs or fresh fruit convert this simpleMore >>
Prep Time: 1 and 1/2 Hours
Yields: 2 loaves
Comment:
This quick bread may also be considered a complete meal for some because after all, it contains our vegetables, nuts, fruit and starch. Just aboutMore >>
Prep Time: 5 Minutes
Yields: 2 Servings
Comment:
There are many different delicious flavor combinations for smoothies, but this one is a favorite with all kids! For instance; soy milk could be substitutedMore >>
Prep Time: 10 Minutes
Yields: 4 Servings
Comment:
This is delicious way to up your child's nutrient intake. It's also a great way to spend a little extra time together. Kids love to help create theseMore >>
Prep Time: 10 Minutes
Yields: 8 Servings
Comment:
This tasty treat is the perfect snack after a long hard day of school and play. Moms will love it because of the nutritional value and kids will loveMore >>
Prep Time: 2 Hours
Yields: 8 Servings
Comment:
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. TheMore >>
Prep Time: 1 and 1/2 Hours
Yields: 8-10 Servings
Comment:
This recipe is only for the chocolate addicts! The name Bouche Noire, meaning "black mouth," comes from the effect of eating a cake made withMore >>
Prep Time: 4 Hours
Yields: 8 Servings
Comment:
Here a fluffy springtime meringue comes to harvest season. Wow your guests with the exotic flavor of ginger added to a pumpkin meringue.
Ingredients forMore >>
Prep Time: 20 Minutes Yields: 6 Servings Comment: Rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variationMore >>
Prep Time: 1 Hour
Yields: 3 Cups
Comment:
The classical French Creme Anglaise is a basic custard sauce of eggs, sugar and cream. In Louisiana, we add bourbon to make a whiskey sauce, the best accompanimentMore >>
Prep Time: 1½ Hours Yields: 8-10 Servings Comment: Port Hudson is the site of one of the Civil War's most famous battles. This pie is said to have been served during the Civil War period. ButtermilkMore >>
Prep Time: 45 Minutes
Yields: 12 Apples
Comment:
Candy apples are common in the season of fall because it coincides with the harvest of apples. The apple was brought to the United States in 1620 byMore >>
Prep Time: 45 Minutes
Yields: 12 Servings
Comment:
This easy flavorful dessert is a classic. Maple syrup is an excellent alternative to sugar, molasses and other sweeteners. You can also garnish withMore >>
Prep Time: 30 Minutes
Yields: 9 Servings
Comment:
The best corn bread recipes in the South create a light and fluffy bread that can even be used as a dessert as we see here with just the simple additionMore >>
Prep Time: 1 Hour
Yields: 2-3 Pints
Comment:
There are numerous pear varieties available for cooking. In Bayou Country the Kiefer pear, which is similar in texture to a raw potato, is harvested aroundMore >>
Prep Time: 1 and 1/2 Hours
Yields: 6-8 Servings
Comment:
Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans.More >>
Prep Time: 1 Hour
Yields: 3 and 1/2 Pounds
Comment:
Most of the old Cajun and Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices,More >>
Prep Time: 30 Minutes
Yields: 4 Servings
Comment: The Peach Melba was invented in 1892 by the French chef Auguste Escoffier to honor the Australian soprano, Nellie Melba. It combines two favorite summerMore >>
Prep Time: 1and 1/2 Hours
Yields: 8 Servings
Comment:
In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during thoseMore >>
Prep Time: 1 Hour
Yields: 10-12 Servings
Comment:
Tiramisu is a classic Italian dessert recreated in restaurants worldwide. Tiramisu translated means "pick me up" which refers to the little jolt ofMore >>
Prep Time: 1and 1/2 Hours
Yields: 6-8 Servings
Comment:
Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans.More >>
The abundance of pecans has made this pie a staple on the Southern table. There are innumerable recipes for pecan pie across the South. Here we have substituted the traditional ingredients of white sugar and light corn syrup with brown sugar and cane syrup to give the pie a little extra Louisiana flair.More >>
Cooks are always looking for perfect homemade gifts to give during the holidays or when visiting friends and family. Jar cakes are perfect for such occasions because many can be made and stored in the pantry for future use.More >>
When the Louisiana strawberries are ripe, trucks selling the sweet berries line the roads. We've combined them with our Creole Cream Cheese to create a variation on traditional strawberry shortcake.More >>
Prep Time: 1 and 1/2 Hours Yields: 8-10 Servings Comment: Dulce de leche is Spanish and literally translates to "milk candy." It is found across the world as a popular milk-based dessert sauce. ItsMore >>
Prep Time: 6 Hours
Yields: 10-12 Servings
Comment:
To show off the layers in this beautiful winter trifle, use a 12-cup trifle dish measuring about 8 inches across and 5 inches deep. To help save time,More >>
Prep Time: 1 and 1/2 Hours
Yields: 6 Servings
Comment:
It amazes me how one finds methods of presenting everyday foods in very elegant ways. These sweet potato pecan balls are not only great tasting,More >>
Prep Time: 1½ Hours Yields: 8-10 Servings Comment: If you are old enough to have experienced the dreamsicle or young enough to have enjoyed an orange push-up, you will love the flavor of this cheesecake.More >>
Prep Time: 45 Minutes
Yields: 12 Apples
Comment:
Candy apples are common in the season of fall because it coincides with the harvest of apples. The apple was brought to the United States in 1620 byMore >>
Prep Time: 1 Hour
Yields: 4 Quarts
Comment:
In 1893 the Rueckheim brothers, two popcorn salesman at the first Chicago World Fair, decided to cover their popcorn with molasses, hence the birth of theMore >>
Prep Time: 30 Minutes
Yields: 15-20 Servings
Comment:
Try this great punch recipe for your Halloween gathering this year. For an extra spooky affect, place a few pieces of dry ice to the bottom of theMore >>
Prep Time: 2 Hours
Yields: 6-8 Servings
Comment:
Bread pudding is considered the "apple pie" of South Louisiana. Because of our heavy French influence, crusty French bread is abundant. Our German populationMore >>
Prep Time: 2 and 1/2 -3 Hours
Yields: 12 Servings
Comments:
Over 80% of pumpkins harvested in America are available in the month of October, so it is no surprise that many pumpkin festivals, especiallyMore >>
Prep Time: 2 Hours
Yields: 8 Servings
Comment:
Flan is a popular dish in Spain and the former Spanish colonies in Latin America, and consists of a custard base often flavored with vanilla and toppedMore >>
Prep Time: 1 Hour
Yields: 4 Servings
Comment:
This French batter pudding is a combination of Yorkshire pudding and custard. Black cherries work the best as the color bleeds into the golden crust. ServeMore >>
Prep Time: 2 Hours
Yields: 10 Servings
Comment:
Black Forest Gateau or Black Forest Cake is a popular dessert from Southern Germany. Though variations with cream and cherries were eaten throughout history,More >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
I first ate this recipe in South Carolina when Chef Kimberly Brown cooked it for a group of visiting chefs. I thought the idea was perfect for a LouisianaMore >>
Prep Time: 20 Minutes
Yields: 6 Servings
Comment:
Rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variationMore >>
Prep Time: 1 and 1/2 Hours
Yields: 8-10 Servings
Comment:
In August 2002, Chef John Folse's Bittersweet Plantation Dairy resurrected the art of making Creole cream cheese. This unique regional productMore >>
Prep Time: 1 Hour
Yields: 8-10 Servings
Comment:
The abundance of pecans has made this pie a staple on the Southern table. There are innumerable recipes for pecan pie across the South. Here we haveMore >>
Prep Time: 1 Hour
Yields: 1 Quart
Comment:Liquor and liqueurs are often used to flavor ice creams and sorbets. In the South, sour mash whiskeys provide Southern flavor, which adds the perfect finishMore >>
Prep Time: 1½ Hours
Yields: 8 Servings
Comment:
In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantationMore >>
Prep Time: 1 Hour Yields: 1 Quart Comment: Liquor and liqueurs are often used to flavor ice creams and sorbets. In the South, sour mash whiskeys provide Southern flavor, which adds the perfect finishMore >>
Prep Time: 2 1/2 Hours
Yields: 6-8 Servings
Comment:
This novelty mud cake is a simple and fun summer recipe. It is cooked in a slow cooker and is so rich and moist, it is like licking the batter bowlMore >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. This soup is so wonderfully cooling, perhaps it shouldMore >>
Prep Time: 30 Minutes Yields: 12-14 Servings Comment: Trifles are relatively easy to prepare, and everyone seems to love them. They also make a wonderful showcase for the fruits of summer. We have simplifiedMore >>
Prep Time: 1½ Hours
Yields: 12-14 Servings
Comment:
One of the comfort food classics, a great pound cake was always part of every mother and grandmother's repertoire. The cake derives its name fromMore >>
Prep Time: 45 Minutes Yields: 8 (4-ounce) Servings Comment: Served in the finest restaurants, this is one of those desserts that will knock their socks off. When your family or guests cut into theseMore >>
Prep Time: 2 Hours Yields: 8 Servings Comment: Don't be fooled by its simplicity, this recipe makes an absolutely delicious dessert, which can be served after a simple family meal or dressed up forMore >>
Prep Time: 1 Hour
Yields: 10 Servings
Comment:
During strawberry season in Louisiana, trucks selling the sweet berries line the roads. Here, the fresh produce is combined with our Creole cream cheeseMore >>
Prep Time: 3 Hours| Yields: 18 Buns Comment: There are many recipes out there for hot cross buns, traditionally served in England around Easter. The buns bear a cross, which represents the cross ofMore >>
Prep Time: 15 Minutes Chill Time: 5 Hours Yields: 6-8 Servings Comment: It's that time of the year...when those wonderfully sweet, delicious Ponchatoula strawberries make it to market. There are soMore >>
Prep Time: 2 Hours
Yields: 32-35 Truffles
Comment: Chocolate truffles are traditionally made with ganache shaped into rough spheres by hand and covered in cocoa powder. The powdery coating and imperfectMore >>
Prep Time: 1 Hour
Yields: 8 Servings
Comment: This comfort classic is a crowd-pleaser especially for the kids. Prepare this sweet treat for a special occasion or just a weeknight surprise. It's likeMore >>
Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
How Sweet it is! Celebrate the Tigers going to the Sugar Bowl with this super simple and delicious purple and gold dessert.
Ingredients:
3 bagsMore >>
ÎLE FLOTTANTE
(FLOATING ISLAND)
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
One of the original desserts of early Louisiana, "île flottante" arrived with the French in the late 1600s. SweetenedMore >>
Prep Time: 1 Hour
Yields: 30 (3-inch) Cookies
Comment:
Florence Gravois, grandmother of 31, would make these every Christmas Eve. Each grandchild was supposed to leave his or her share out with aMore >>
Prep Time: 2 Hours
Yields: 8 Servings
Comment:
A traditional custard gets an unexpected twist with the addition of tart, bright orange persimmons Not only does this exotic fruit lend the custard a wonderfulMore >>
Comment: This German-inspired cake abounds in warm, fall flavors. Delicious alone or served with vanilla ice cream, it's a wonderful Oktoberfest treat. Ingredients for apples: 3 tbsps unsalted butter 4More >>
Prep Time: 30 Minutes Yields: 20 Pieces Comment: Chocolate, peanut butter and divinity are typical flavors of fudge created in homes of Bayou Country. The addition of roasted pecans and praline More >>
America's No. 1 Pie
PREP TIME: 1 1/2 Hours
YIELDS: 8 Servings
COMMENT:
Move over apple, there's a new contender for All-American pie. Not quite traditional, this wonderfully sweet and tart cherry pieMore >>
Prep Time: 30 Minutes
Yields: 2½ to 3 Dozen Cookies
Comment:
Warm, comforting, just like Grandma used to make. These full-flavored, old-fashioned cookies are still a winner in my book. Served with aMore >>
Prep Time: 2½ Hours Yields: 6 Servings Comment: Rice pudding is an ancient dish dating as far back as the 1st Century A.D. Originally prescribed for the very young and infirm for its restorative powers,More >>
PREP TIME: 5 Hours YIELDS: 8 Servings Comment: One taste of this pie with its light billowy filling and it's easy to see how it drew its name from a sheer silky fabric. The sweet spiciness of the gingersnapMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Calvados or apple brandy along with Kirsch, which is cherry brandy, are used to create the filing for these delicious apple turnovers or tarts. ServeMore >>
Prep Time: 30 minutes
Yields: 6 Servings
Comment:
Cherries are a special summer treat highlighted in this classic recipe. Simple to prepare yet dramatic in presentation, this one will leave them cheering.
Ingredients:
1More >>
Prep Time: 1 1/2 Hours
Yields: 6-8 Servings
Comment:
Gaston and Olga Hirsch arrived in the United States shortly after World War II. They settled in Donaldsonville, La., 45 miles west of New Orleans.More >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
No matter how old the kids are, eight or eighty, they're sure to love this unique and interesting rendition of pizza. This simple and versatile breakfast,More >>
Prep Time: 1 1/2 Hours
Yields: 6-8 Servings
Comment:
Dr. James Pivetti of Reggio Emilia, the home of Parmesan cheese, first introduced me to true gelato. It was sitting on a bench in Parma's town squareMore >>
May 9th Prep Time: 30 Minutes Yields: 4-8 Servings Comment: This recipe was shared by Susan Belsinger, a culinary herbalist, educator, food writer and photographer. These sublime pears may be servedMore >>
Prep Time: 20 Minutes Yields: 4 Servings Comment: This recipe, adapted from one by Emeril Lagasse, helped the Hammond High Pro-Start culinary team win the state title and progress to the regional culinaryMore >>
Prep Time: 1 Hour Yields: 8 Servings Comment: You are going to love this cake for its simplicity and versatility. Its light fruity taste is lovely with a cup of tea in the afternoon, or add berriesMore >>
Prep Time: 2 Hours Yields: one 9” pie Comment: Shake up your spring with a twist on an old classic. Sweet pineapple replaces tart lemon in this oh so traditional pie that’s perfect for a potluck orMore >>
Prep Time: 30 Minutes Yields: 4-6 Servings Comment: As a major port city, New Orleans has always had an ample supply of fresh bananas shipped in from Latin America. In 1951, Owen Brennan of Brennan’sMore >>
Prep Time: 1 Hour (Chill 8-12 Hours) Yields: 8 Servings Comment: When Louisiana strawberries are plentiful, cooks are always looking for new recipes to highlight their wonderful sweet flavor and vibrantMore >>
Prep Time: 1 Hour Yields: Approximately 2 dozen large or 35 small pralines Comment: This recipe was given to me by a wonderful girl named Susan who was also a relative of the Folse clan. She madeMore >>
Prep Time: 1½ Hours Yields: 8–10 Servings Comment: This recipe is only for the chocolate addicts! The name, meaning “black mouth,” comes from the effect of eating a cake made with 12 ounces of chocolate.More >>
Praline Pecan Fudge PREP TIME: 30 min.MAKES: 20 pieces COMMENT: Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in the Bayou Country. The addition of roastedMore >>
Prep Time: 1 Hour Yileds: 8 Servings Comment: It may only be January, but one bite of this delicious cobbler and you will swear it is spring. You may even have a spring in your step when you realizeMore >>
