Cheese Biscuits

Cheese Biscuits, RRR 1, pg. 37

I love biscuits for breakfast and these were perfect for the early St. Patrick’s day parade! They are so cheesy and great for any day though!

Ingredients

  • 1 pound American cheese
  • 1/4 pound butter
  • 1/3 cup cool water
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon paprika

Instructions

Cream the cheese and butter. Add water. Add dry ingredients sifted together. Let stand in refrigerator for 2 hours. Roll out thin, cut, and bake in 450 degree oven about 10-12 minutes. Makes about 20 small biscuits. Cut smaller, these are good for cocktail parties and coffees.

Here is a picture of the finished biscuits.

Cinnamon Cookies

With Mardi Gras coming up, I thought these cinnamon cookies would be perfect to bring to a party or a parade snack! I added some Mardi Gras colored sprinkles to make them more festive! I would recommend greasing the pan before baking, they did stick to the pan.

Cinnamon Cookies, RRR 1, pg 193

Ingredients:

    2 sticks butter
    1 cup sugar
    2 egg yolks
    1 cup flour
    1/2 teaspoon baking powder
    4 teaspoons cinnamon
    2 egg whites
    1 cup chopped nuts

Instructions:

Set oven to 300 degrees. Cream butter and sugar. Add egg yolks, flour, baking powder and cinnamon. Spread thin on an ungreased cookie sheet. Over this spread two egg whites stiffly beaten. Sprinkle with chopped nuts. Bake for 40 minutes. Cut into squares to serve.

Below is a photo of the finished cookie!

Cheese Straws


Cheese straws are perfect party snacks. My family always makes them for Christmas so I though I would try out the River Road recipe! This was a straight forward, easy snack to bring to a party, tailgate, anything! With school starting soon, you could make this as an after school snack for the kids!

INGREDIENTS:

  • 1 cup butter- make sure you get real butter
  • 2 cups hand grated sharp cheddar
  • 2 2/3 cups sifted flour
  • Dash red pepper
  • 1/4 teaspoon salt
  • Rolling pin, cheese grater, mat – not listed in book

INSTRUCTIONS:

  • First hand grate the cheese. I used Cracker Barrel cheese
  • Mix ingredients together well. I melted the cheese and butter before adding the other ingredients and it made a great dough!
  • Roll thin and cut into narrow strips.
  • Bake in slow oven, 275 degrees, until light brown.
  • 25 minutes in the oven was plenty of time!
  • Makes about 4 dozen

This is what your dough cut up should look like.

Here is the final product!


Chili Con Quotis

Lilly Pulitzer once famously said,“That’s what life is all about: Let’s have a party. Let’s have it tonight!” We here at River Road Recipes couldn’t agree more!  We love any excuse to throw a party, and casual, last minute affairs with a few close friends always seem to be the most fun. Whether you are planning a big shindig for Cinco de Mayo or hosting an impromptu girl’s night with your two best girlfriends, this delicious dip from River Road Recipes I has the perfect amount of spice and is a breeze to toss together. Once you’ve made it, be sure to share the fun – take a picture and tag it #RiverRoadRecipes!

Chili Con Quotis, RRR I p. 223

Chili Con Quotis, RRR I. Photo by Don Kadair.

Ingredients

  • 2 large onions, chopped
  • 1 garlic clove, chopped
  • 1/4 cup salad oil (olive oil)
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons chopped green chili peppers
  • 1 lb processed cheese (like Velveeta)
  • 1 No. 2 Can (14.5 oz can) red tomatoes, drained and chopped
  • 1 tablespoon cornstarch

Directions

  1. Saute onions and garlic in oil.
  2. Add peppers and Worcestershire sauce.
  3. Melt cheese in top of double boiler; add to cheese the chopped tomatoes along with onion mixture.
  4. Add cornstarch, stirring until thick.
  5. Serve hot in chafing dish and corn chips for dipping!

Easter Dessert: Coconut Cake

Ham, deviled eggs, Spinach Madeleine (of course), perhaps even a congealed salad are all Southern staples for an Easter lunch. For dessert, however, we suggest our Coconut Cake from River Road Recipes I! The light coconut flavor and the delicate frosting makes this a gorgeous as well as tasty end to this celebratory meal with friends and family. With the addition of a few flowers, it can even serve as part of your tablescape!

Photo by Don Kadair.

Coconut Cake, RRR I, p. 179

Ingredients:

  • 1/2 pound butter
  • 2 cups sugar
  • 4 eggs (separate yolks and whites)
  • 2 2/3 cup cake flour
  • 4 teaspoons baking powder
  • 1 cup sweet milk
  • Pinch of salt
  • 1 teaspoon vanilla

Directions:

  1. Grease and line 3 8-inch cake pans.
  2. Set over for 375°.
  3. Cream butter and sugar well.
  4. Add egg yolks.
  5. Sift flour, baking powder, and salt together and add alternately with the milk.
  6. Add vanilla.
  7. Beat egg whites until stiff and fold into mixture.
  8. Bake for 20 to 25 minutes, then allow to cool completely.

Coconut Filling, RRR I, p. 179

Ingredients:

  • 1 egg yolk
  • 1 cup milk or part coconut milk
  • 1 cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla
  • 1 grated coconut

Directions:

  1. Mix together all ingredients except coconut and cook in double boiler over low heat until thickened.
  2. Cool partly, then add coconut just before icing the cake!

Happy Easter from all of us at River Road Recipes!

ICYMI: Spinach Madeleine Creator Featured in The Advocate

One of the perennial favorite recipes from River Road Recipes I: A Textbook of Louisiana Cuisine, of course, is the Spinach Madeleine. A time-honored culinary tradition no longer limited to just the Baton Rouge area, it may well be that no single recipe has ever reached such national acclaim as our own beloved Spinach Madeleine. In celebration of the 80th reprint of River Road Recipes I coinciding with the 85th birthday of the Junior League of Baton Rouge, local newspaper The Advocate published an article interviewing Madeline Nevell Reymond Wright, the creator of the recipe. Check out the original article featuring Ms. Spinach Madeleine, herself, here!

Advocate Staff Photo by Pam Bordelon. The creator of the Spinach Madeleine recipe, Madeline Nevell Reymond Wright, poses with the 50th anniversary edition of River Road Recipes I.

ICYMI: River Road Recipes I Featured in inRegister Magazine!

In case you missed it, everyone’s favorite community cookbook, River Road Recipes I, was featured in this month’s issue of inRegister, “a monthly lifestyle magazine that covers the people, places, style and entertainment that make the Capital Region an extraordinary place to live.” While marveling at some of the more exotic recipes in River Road Recipes I (like our Squirrel Pie!), inRegister joins us in celebrating this venerable cookbook’s 80th reprint, calling it “a testament to the generational power of a home-cooked meal.”

“The cookbook has four different versions now, but the fact that the original has maintained such status in Louisiana is really special,” says current River Road Recipes chair Jessica McVea, quoted in the article. “It’s still a traditional gift for engagement parties or bridal showers in the South, almost like a rite of passage.”

Photo by Melissa Oivanki, inRegister March 2017 issue.

So, cheers to you, our old-guard original! You’ve never looked better.

Be sure to check out the original article in inRegister here and sign up to receive your monthly edition of inRegister to stay au courant about all the very best of Baton Rouge!

Happy St. Patrick’s Day!

While Mardi Gras is sadly over, all is not doom and gloom. St. Patrick’s Day is just around the corner, and River Road Recipes knows the perfect way to help you celebrate!

Baton Rouge’s annual Wearin’ of the Green Parade is an event that rivals any Mardi Gras parade here in town. This year, the parade rolls on Saturday, March 18, 2017 at 10 am, rain or shine! You can find out more details and see the parade route here.

Enjoying the 2016 Wearin' of the Green Parade. Image from The Parade Group LLC at http://www.paradegroup.com/galleries/160.

Enjoying the 2016 Wearin’ of the Green Parade. Image from The Parade Group LLC at http://www.paradegroup.com/galleries/160.

After enjoying a morning at the parade, let the festivities continue with traditional Irish fare: Shepherd’s Pie, Cabbage (Cabbage Salad, RRR IV, p. 275), Corned Beef, Reuben Sandwiches (check out our mini-Reubens in RRR II, p. 15), or anything with potatoes, of course (our Potatoes Supreme recipe in RRR III, p. 118 is a healthier take on a favorite comfort food)!  Want more ideas? Check out these 50 Traditional Irish-Inspired Dinners from the Delish blog! Finish off your meal with an Irish Coffee from River Road Recipes II.

irish-coffee

Image from Eat Well 101 at http://www.eatwell101.com.

Irish Coffee, RRR II, p. 22

Ingredients

  • 1 1/2 teaspoons sugar
  • 2 1/4 ounces Irish whiskey
  • Strong, hot Community Coffee®
  • Whipped Cream

Directions

  1. Add to each pre-warmed glass sugar and Irish whiskey.
  2. Stir until sugar is dissolved.
  3. Fill glasses with strong, hot coffee, and top with whipped cream.
  4. Pro-tip: Use shamrock cutouts and cocoa powder to add the perfect, festive touch to the whipped cream!

Happy St. Patrick’s Day from all of us at River Road Recipes!

Kids in the Kitchen: Snickerdoodles!

The recent blast of cooler weather here in Baton Rouge (it dipped below 60° today!) has us wanting to snuggle up with our loved ones and a yummy snack! Cinnamon always seems to pair nicely with chilly temps, so we are busting out one of our favorite cookie recipes: Snickerdoodles!

Whipping up this classic recipe is a great way to spend an afternoon with the kids, especially when they might be going a little stir crazy from being cooped up inside during the winter months. It’s never too early to start cultivating a love of cooking, and children love to feel helpful. Even the littlest members of your family can get involved – starting from the time your baby is able to sit up on his own, you can help him “help” you scoop ingredients and pour them into the mixing bowl. Toddlers are naturally curious and will enjoy tasting each individual ingredient, and older children will proudly help you stir the batter. Don’t worry about a little mess, it’s all part of the fun!

Through the Junior League of Baton Rouge’s Kids in the Kitchen community project, we help children of all ages in our community learn the joy of cooking. Junior League members purchase and transport ingredients to various volunteer locations, where we then demonstrate and work with youth to prepare meals and snacks.  During the activities, volunteers will encourage conversation about the benefits of healthy eating. So far our Kids in the Kitchen program has impacted between 350 and 550 children in the Greater Baton Rouge area!

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Snickerdoodles, River Road Recipes I, page 200

  • 1 cup soft shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups sifted flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
Photo by Lauren De Witt.

Photo by Lauren De Witt.

Preheat oven to 400Âş. Mix shortening, sugar, and eggs together thoroughly. Sift flour, cream of tartar, baking soda, and salt together and add to above mixture.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Chill dough. Roll into balls the size of small walnuts. Roll the dough balls into a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Place about two inches apart on ungreased cookie sheet and bake for 8 to 10 minutes, until lightly browned but still soft. (These cookies puff up at first then flatten out with crinkled tops.) Makes about five dozen 2-inch cookies.

Photo by Lauren De Witt.

Photo by Lauren De Witt.