Search

"Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)"

Ingredients: heavy cream, light brown sugar...

"I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture."

Ingredients: margarine, pecan halves, salt...

"This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time."

Ingredients: dark corn syrup, eggs...

"A very different salad that will have them asking for more!"

Ingredients: pepper, fresh parsley...

"Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour."

Ingredients: eggs, light brown sugar, milk...

"This recipe was found on the gumbopages.com website. Preparation time does not include the time needed for cranberries to soak overnight."

Ingredients: Stilton cheese, mesclun...

"From a New Orleans' friend. This pie is very good, and very sweet and very rich. Serve small slices with vanilla ice cream and coffee."

Ingredients: dark brown sugar, eggs...

"Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. This is from Michelle's (who works at Emeril's 'home base' in New Orleans) grandmother, Priscilla. Sometimes called Pecan Lace cookies because once baked, they are as delicate as old lace. May be served with ice cream. May be stored in an air-tight..."

Ingredients: eggs, pure vanilla extract...

"Taken from the Emeril cookbook, Louisiana Real and Rustic; posted for ZWT 5."

Ingredients: light brown sugar, water...

"This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time."

Ingredients: pralines, egg yolks...

"Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, granulated sugar...

"When my mother died, my brother was still living in the house. When he moved, he sold everything without telling me and all my mothers' recipes were in the stove drawer. I could have killed my brother because the one thing that meant the most to me in that drawer was her Heavenly Hash recipe. I've been searching since then for something close,..."

Ingredients: evaporated milk, cocoa...

"Attention Molasses Lovers!! This recipe comes from Justin Wilson's Homegrown Louisiana Cookin, and it is WONDERFUL! As you can see, this recipe has mixed reviews . . . seems you either love it or hate it! I've double checked the recipe and there are NO mistakes. If you are not a true molasses lover, than I suggest that you substitute..."

Ingredients: eggs, margarine, molasses...

"A Creole flambéed dessert coffee that is still served in grand style at some of New Orleans finest restaurants. This is a very special after-dinner drink, spectacular for entertaining. Can be prepared at the table with lots of fanfare to impress the guests. There are special brulot bowls made to prepare this drink, but a round, chafing dish..."

Ingredients: cinnamon sticks, cognac...