Lemon Cream Pie

Lemon Cream pie

Birthdays, special occasions, my mom always makes this pie for my dad. It’s a great alternative for cake and still tasty! Using fresh lemons would make this great also!

Lemon Cream Pie, RRR 4, pg. 261

When entertaining a large crowd, offer a wide variety of desserts as well as the chocolate favorites. A good mix includes something lemony and something nutty as well as something to please the chocolate addicts.

Ingredients:

  • 1 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 1 tablespoon grated lemon zest
  • 1 cup milk
  • 1/2 cup lemon juice
  • 3 egg yolks, lightly beaten
  • 1/4 cup margarine melted
  • 1 cup sour cream
  • 1 baked 9 inch pie shell
  • 1 cup whipping cream, whipped
  • 4 lemons thinly sliced and twisted

Instructions:

Combine the sugar, cornstarch, and lemon zest in a saucepan and mix well.  Stir in the milk, lemon juice and egg yolks.  Cook over medium heat until thickened, stirring constantly.  Stir in the margarine until blended.  Let stand until room temperature.  Add the sour cream to the lemon mixture and mix well.  Spoon into the pie shell and spread with the whipped cream, sealing to the edge.  Top with the lemon twists.  Store, covered, in the refrigerator.

Below are some photos of the pie!

 

Pecan Praline Bacon

Pecan Praline Bacon is nice to make for company for the holidays for a Christmas/New Year’s brunch!

Ingredients:

  • 1 pound thick-slice bacon
  • 1/4 cup sugar
  • 1 1/2 teaspoons chili powder
  • 1/4 cup pecans, finely chopped

Instructions:

Arrange the bacon slices in a single layer in a shallow microwave-safe dish. Microwave on high for 5 minutes; drain. Transfer the slices to a rack in a large baking pan. Bake at 425 degrees for 10 minutes. Mix the sugar and chili powder in a bowl and sprinkle over the bacon. Top with the pecans. Bake for 5 minutes longer or until brown and crisp. Drain the bacon Praline side up on paper towels.

Serves 6

Fool’s Toffee

If you visited our booth at Hollydays, you may have tasted Fool’s Toffee already and should know how awesome it is!! This is a great dessert for the Holidays or really any occasion!

Saltine crackers may seem like an unusual ingredient to use in a toffee recipe, but do not be “fooled” into thinking this is a mistake. This secret ingredient makes the toffee much lighter and crispier than using graham crackers. Teenagers love to make this candy. Makes a great gift for teachers, coaches and friends.

Ingredients:

  • 36 to 40 saltine crackers (1 sleeve)
  • 1 cup (2 sticks) of butter
  • 1 cup of packed dark brown sugar
  • 2 cups (12 ounces) milk chocolate chips
  • 1/2 to 1 cup chopped pecans

Instructions:

Line a 10 X 17 inch baking pan with foil and coat the foil with butter. Arrange the saltine crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.

Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until chocolate chips soften. Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.

Here are some photos of the finished dessert!

Paint it Forward Event


River Roads Recipes hosted an event with Painting and Pinot (off Perkins) for a Paint it Forward event a few weeks back. This was a fun event to create some art work for your home and give back to River Roads. Painting and Pinot also allows you to bring your own drinks and food in. Some ladies drank wine and River Roads provided the snacks and a drink too! I hope to see this event come back next year! I have a couple photos courtesy of Ashley Rasco from the event. There were many tasty snacks as well!


Painting before pictures:


Final product for the crawfish painting


Here are pictures of the snacks as well as the full recipes:

This would also be great for Thanksgiving or a fall tailgate!

SPARKING CRANBERRY PUNCH, RRR1, p 11


Ingredients:

  • 1 large can jellied cranberry sauce
  • 2 1/4 cups water
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1 teaspoon almond extract
  • 1 1/2 cups ginger ale
  • Clove-stuffed lemon slices*
  • Mint

Instructions:

Crush cranberry sauce in can with fork and empty into saucepan. Beat with rotary beater. Add water and beat until sauce is melted. Add sugar and cool. Stir in lemon juice, extract and 1 cup of ginger ale, and serve well iced in frosted glasses. Garnish with mint and clove studded lemon circles. Serves 12 punch cups.

* to make the clove stuffed lemon: purchase a whole lemon and whole cloves. Then press the cloves into the lemon in rows. Lastly, after the lemon is filled with cloves, cut into slices.


COWBOY COOKIES, RRR2, p. 217


Ingredients:

  • 2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 cup margarine or butter
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick rolled oats
  • One 6-ounce package butterscotch chips or chocolate chips

Instructions:

Sift the flour, baking powder, soda, and salt together. Cream the butter with the sugars. Add eggs to the creamed mixture. Beat until smooth. Add the flour mixture gradually to the creamed ingredients. Now add the vanilla, rolled oats and the chips. Drop by spoonful on a greased baking sheet and bake at 350 degrees approximately 15 minutes. Makes four dozen cookies.


BOURBON PECAN TART-LETS, RRR4, p. 61


Ingredients:

  • 36 frozen miniature phyllo pastry shells
  • 1/2 cup (3 ounces) miniature semisweet chocolate chips
  • 1 cup finely chopped pecans, toasted
  • 3/4 cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1/3 cup bourbon
  • 1 egg, lightly beaten

There is a note that states these can be frozen

Instructions:

Arrange the pastry shells in a single layer on a lightly greased 10 by 15 Inch baking sheet. Spoon the chocolate chips evenly into the shells. Combine the pecans, brown sugar, butter, bourbon, and egg in a bowl and mix well. Spoon the pecan mixture into the prepared shells. Bake at 350 degrees for 20 minutes or until golden brown. Remove to a wire rack to cool. Store in an airtight container for up to 3 days, or freeze for up to one month.

Makes 3 dozen tartlets

Citrus Glazed Smoked Sausage

Citrus Glazed Smoked Sausage, RRR IV, p.60. Photo by Meghan Poole.

Here in Louisiana, sausage is not only used as an ingredient in dishes, but it also can be the featured dish itself.  Here is a easy, yet tasty recipe that is a party favorite, Citrus Glazed Smoked Sausage from River Road Recipes IV: Warm Welcomes, page 60.

There are many types of local brands of smoked sausage available here. Choose the sausage that is your favorite or perhaps ask your friends and coworkers for recommendations and try something new. During hunting season you could try the recipe with a variation of venison sausage, too. I am sure the huntsman or huntswoman would be proud to showcase their deer sausage in a featured dish.

This recipe is easily doubled and can be made in advance! That is a big plus when planning a party. You could also do the first 2 steps in the directions the day before the gathering or party and complete steps 3 and 4, right before serving.

INGREDIENTS

  • 1 pound smoked sausage, thinly sliced
  • 1/2 cup chopped green onions
  • 6 to 8 tablespoons vegetable oil
  • 1/4 cup lemon juice
  • 3/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

DIRECTIONS

  1. Combine the sausage and green onions in a microwave-safe bowl. Microwave, covered, on High for 2 minutes; stir. Microwave for 1 minute longer.
  2. Whisk the oil, lemon juice, dry mustard, salt and pepper in a bowl until blended.
  3. Add the oil mixture to the sausage mixture and mix well.
  4. Microwave until just heated through.
  5. Serve with wooden picks. You may prepare in advance and reheat just before serving.

Serves 12

Sugar and Spice Pecans

Sugar and Spice Pecans, RRR IV, page 255, Photo by Jessica McVea

Here is a quick and easy recipe that you can keep on hand as a snack, to serve to your guests, or give as a gift, too!

Louisiana pecans. We LOVE them! This recipe is a wonderful mix of our beloved pecans, two kinds of sweet sugars, a sass of seasoning blends, and then a kick of curry to top it off. It is just the right blend to excite all your taste buds.

These Sugar and Spice Pecans from River Road Recipes IV: Warm Welcomes, page 255, will make a lovely gift for a hostess, teacher, or neighbor. Be creative with packaging:  mason jars, cello bags with ribbons, pretty tins, or maybe a antique candy dish. Just use your imagination. You could also pair the gift with a pretty tea towel like in the picture below.

Sugar and Spice Pecans, RRR IV, page 255, Photo by Jessica McVea

INGREDIENTS

  • 1 pound pecan halves
  • 1/4 cup (1/2 stick) butter, melted
  • 2 tablespoons sugar (white)
  • 2 heaping tablespoons of brown sugar
  • 1 teaspoon of Morton Nature’s Season’s  Seasoning Blend
  • 1 teaspoon curry powder

DIRECTIONS

Toss the pecans with the butter in a bowl. Add the mixture of the sugar,  brown sugar, seasoning blend and curry powder to the pecan mixture and mix well. Spread the pecans in a single layer on a baking sheet. Toast at 275 degrees for 45 minutes, stirring at 15-minute intervals. Remove the pecans to a plate and let stand until cool. Store in an airtight container.

Makes 4 cups

 

 

Crawfish Supreme

Crawfish Supreme, RRR IV, p. 58. Photo by Meghan Poole.

As crawfish season continues here in South Louisiana, here is another dish that is wonderful for leftover crawfish tails. Crawfish Supreme from River Road Recipes IV: Warm Welcomes, page 58. This appetizer recipe is served over cream cheese. You could prepare the cream cheese spread on the tray ahead of time. Cover the cream cheese spread on the tray with wax paper and chill until ready to serve.

The recipe is versatile. Shrimp can be substituted for the crawfish. Perhaps use both crawfish and shrimp. Why not try with crabmeat, as well? Let us know how your recipe variation turns out.

The recipe uses fresh sliced and toasted French baquette bread (this is Louisana, after all!), but melba toast rounds can be used.

INGREDIENTS

  • 1 baguette French bread, thinly sliced
  • Olive oil to taste
  • 1 pound crawfish tails
  • 1 bunch green onions, chopped
  • 1 teaspoon white Worcestershire sauce
  • 1/.2 cup remoulade sauce
  • 1/2 cup reduced calorie Italian salad dressing
  • 12 ounces cream cheese

DIRECTIONS

  1. Arrange the bread slices in a single layer on a baking sheet and brush with olive oil.
  2. Toast at 500° until light brown.
  3. Saute the crawfish tails and green onions in a skillet sprayed with nonstick cooking spray.
  4. Stir in the Worcestershire sauce.
  5. Remove from the heat and cool slightly.
  6. Stir in the remoulade sauce and salad dressing.
  7. Microwave the cream cheese until slightly softened. Place the cream cheese on a serving platter and top with waxed paper or plastic wrap. (can be done ahead of time and chill until ready).
  8. Roll or pat the cream cheese to cover the platter (can be done ahead of time and chilled until ready).
  9. Discard the waxed paper and spread with the crawfish mixture.
  10. Serve with the toasted bread slices.

Serves 10-12

 

 

 

Toasted Canapes

Toasted Canapes, not just a party food for the British Royal Family!

Though canapes are a favorite reception food for our Royal friends across the pond (http://www.nytimes.com/2011/04/20/dining/20royal.html),  you too can have any elegant party with this recipe from River Road Recipes IV (page 58). This is a wonderful party food alternative from the regular round of dips and ready made tray foods. These warm toast points are easy to serve and in ready made portions that make entertaining a breeze. They can be left on a buffet to warm or passed around on serving trays among your guests.

Use your imagination for toppings. Perhaps our famous Spinach Madeleine from River Road Recipes I (page 63), Shrimp Mariniere from River Road Recipes II (page 136), or Chicken a la Roma from River Road Recipes III (page 214). The possibilities are endless.

Toasted Canapes, RRR IV, p. 58. Photo by Meghan Poole.

INGREDIENTS

  • 24 slices pumpernickel party rye bread, cut into triangles
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1/2 cup  (2 ounces) shredded sharp Cheddar cheese
  • 1 cup chopped cooked turkey
  • 1/2 cup chopped fresh mushrooms
  • 1/4 teaspoon salt
  • 1/2 teaspoon red pepper
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese
  • 6 slices bacon, crisp-cooked and crumbled

DIRECTIONS

  1. Arrange the bread slices in a single layer on a lightly greased baking sheet. Bake at 500° for 3 to 4 minutes until crisp.
  2. Heat butter in a saucepan over low heat. Stir in the flour.
  3. Cook until smooth and bubbly, stirring constantly.
  4. Add the milk gradually, stirring constantly.
  5. Cook until thickened, stirring constantly.
  6. Add the Cheddar cheese and cook until blended, stirring constantly.
  7. Stir in the turkey, mushrooms, salt, and red pepper.
  8. Spoon some of the turkey mixture onto each toasted bread slice.
  9. Sprinkle with the Parmesan cheese and bacon.
  10. Bake at 500° for 2 to 3 minutes or until the cheese melts.
  11. Garnish with grape tomato slices and fresh chives.

Makes 2 dozen canapés

Crabmeat Green Goddess

The meeting of the courts of Mistick Krewe of Comus and King of Carnival Rex has happened, http://www.theadvocate.com/new_orleans/entertainment_life/article_f64c931e-06de-11e8-a7dc-3bae2229f574.html, the streets have been cleared, and cleanup has begun. Mardi Gras is officially over and now the Lenten Season begins.

Here in South Louisiana, the Lenten Season brings family and friends together on many of the weekends for crawfish boils as seafood is a traditional substitute for meat on Friday’s. We take this time of religious reflection to gather and celebrate our relationships and as always, show our love with food.

At the end of February, crab season begins. Crabmeat Green Goddess, from River Road Recipes IV, is a wonderful recipe to make for your guests or to bring to share during the Lenten Season. It is sure to be a crowd pleaser.

Crabmeat Green Goddess, RRR IV, p. 59. Photo by Meghan Poole.

INGREDIENTS

  • 16 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1 tablespoon mayonnaise or cream
  • 2 tablespoons finely chopped green onions
  • 2 garlic cloves, crushed
  • Salt and black pepper to taste
  • Red pepper to taste
  • Tabasco sauce to taste
  • Lemon juice to taste
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup finely chopped parsley
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed
  • 1 pound lump crab meat, drained and shells removed

DIRECTIONS

  1. Beat the cream cheese and butter in a mixing bowl until blended, scraping the bowl occasionally.
  2. Stir in 1 tablespoon mayonnaise, green onions, 2 crushed garlic cloves, salt, black pepper, red pepper, Tabasco sauce, and lemon juice to taste.
  3. Spread the cream cheese mixture 1/2 inch thick on a serving tray. Chill, covered in the refrigerator.
  4. Combine 1 cup mayonnaise, sour cream, parsley, 2 tablespoons lemon juice, and 1 crushed garlic clove in a bowl and mix well. Season with salt, black pepper, red pepper, and Tabasco sauce.
  5. Fold in the crab meat.
  6. Spread the crab meat mixture over the cream cheese mixture just before serving.
  7. Garnish as desired and serve with assorted party crackers.

 

Pralines and Bourbon Pecan Tartlets, Louisiana Pecan Treats

Whether you say pee-can or pee-kahn, in Louisiana we love our desserts and treats with pecans. Pecans are the only natural tree nut that grows in North America. Louisiana played a major roll with the development of the pecan industry. French settlers learned of the nut from Native Americans and incorporated it into their cooking. New Orleans, as a prominent international port, helped to establish the pecan trade industry. A famous slave gardener named, Antoine, at Oak Alley Plantation, located on the Great River Road (https://www.nps.gov/nr/travel/louisiana/riverroad.htm), was the first to successfully graft a pecan tree. He created a variety of pecans that could be cracked by hand. Orchards began to be  planted and, from there on, pecans have been part of our culture and cuisine.

The following are two wonderful recipes that include pecans. Both can be made ahead of time and frozen or stored in a container for a days before a party or family gathering. Enjoy a part of our culture and tradition!

Bourbon Pecan Tartlets, RRR IV, and Senator Ellender’s Creole Pralines, RRR II.      Photo by Meghan Poole.

Bourbon Pecan Tartlets

INGREDIENTS

  • 36 frozen minature phyllo pastry shells
  • 1/2 cup (3 ounces) minature semisweet chocolate chips
  • 1 cup finely chopped pecans, toasted
  • 3/4 cup packed light brown sugar
  • 1 tablespoon butter, softened
  • 1/3 cup bourbon
  • 1 egg, lightly beaten

DIRECTIONS

  1. Arrange the pastry shells in a single layer on a lightly greased 10×15 inch baking sheet.
  2. Spoon the chocolate chips evenly into the shells.
  3. Combine the pecans, brown sugar, butter, bourbon and egg in a bowl and mix well.
  4. Spoon the pecan mixture into the prepared shells.
  5. Bake at 350° for 20 minutes or until golden brown.
  6. Remove to a wire rack to cool. store in an airtight container for up to 3 days, or freeze for up to 1 month.

Makes 3 dozen tartlets

Senator Ellender’s Creole Pralines Pralines

INGREDIENTS

  • 2 cups granulated sugar
  • 1 cup brown sugar (dark or light)
  • 1/2 cup butter (1 stick)
  • 1 cup milk
  • 2 tablespoons of corn syrup
  • 4 cups pecan halves (If large halves, cut into smaller pieces)

DIRECTIONS

  1. Put all of the ingredients (except for the pecans) into a 3 quart saucepan
  2. Cook for 20 minutes, stirring occasionally
  3. After boiling starts, add the pecans and cook the mixture until liquid forms a soft ball. (You can use a cooking thermometer that can indicate the stage of “soft balls”, otherwise, drop a small amount into cold water and verify the stage) 
  4. Stir well and drop by spoonful onto wax paper (you can line a cookie sheet or baking pan with the wax paper)
  5. Let cool until the pralines are set

Another praline version to try is the microwave recipe found in RRR IV.

Microwave Pralines

INGREDIENTS

  • 1 (16-ounce) package light brown sugar
  • 1 cup heavy cream
  • 1/4 cup (1/2 stick) butter
  • 2 cups pecan pieces
  • 1 tablespoon vanilla extract

DIRECTIONS

  1. Combine the sugar and heavy cream in a microwave-safe bowl and mix well. Microwave on high for 7 minutes; stir.
  2. Add the butter. Microwave on High for 7 minutes longer and stir vigorously.
  3. Stir in the pecans and vanilla.
  4. Drop by teaspoonfuls onto a baking sheet lined with waxed paper. Let stand until set.

Serves 12