Nov 162017
 

With the holidays quickly approaching, we all tend to stray from our regular eating habits. Desserts are eaten not only after dinner, but various times during the day. This week, I am posting two cakes that are great for dessert as well as a breakfast pastry.

3 cups Sugar

1 cup Vegetable Oil

4 Eggs

2 cups cooked or canned Sweet Potatoes, puréed

3 1/2 cups All-Purpose Flour

1 1/2 teaspoons Salt

2 teaspoons Baking Soda

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Allspice

1/2 teaspoon Cloves

2/3 cups Water

1 tablespoon Banana Liqueur

1 1/2 cups Pecans

Preheat oven to 350℉.

Crean together sugar and oil. Add eggs, beating until light and fluffy. Add sweet potatoes; mix well. Sift together dry ingredients; add 1/3 to sugar mixture and mix well. Combine water and banana liqueur in a measuring cup. Add 1/2 of the water/banana liqueur mixture to the batter and mix well. Repeat ending with flour mixture. fold in nuts.

Pour into greased and floured 10-inch tube or Bundt pan. Bake for about an hour or until a toothpick inserted in the center comes out clean.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 132017
 

Both of my recipes this week use pecans. They are at their peak season during the holidays. Use them in as many dishes as you can.

2 1/4 cups Flour

1 cup Brown Sugar

3/4 cup Granulated Sugar

2 teaspoons Cinnamon, divided

1/2 teaspoon Salt

1/4 teaspoon Ginger

3/4 cup Vegetable Oil

1 cup pecans, chopped

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 cup Buttermilk

1 large Egg

Preheat oven to 350℉.

Lightly grease a 9×13-inch baking pan. Sift together flour, sugars, 1 teaspoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened.

In a small bowl, reserve 3/4 cup of the flour mixture for the cake topping and set aside.

Stir in baking powder and soda into the large flour mixture. Beat together buttermilk and egg. Add to flour mixture, stirring until batter just forms. Pour batter into prepared pan. Combine reserved 3/4 cup flour mixture with pecans and remaining teaspoon of cinnamon. Sprinkle topping over pan evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before cutting.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 092017
 

This is a great warm drink for the winter months. The cinnamon and clove scents starts to warm you before you drink the tea.

4 cups Water

1 Orange, quartered

1/2 Lemon, cut into 4 slices

1 Cinnamon Stick

4 whole Cloves

1/2 teaspoon ground Ginger

1 Family Sized Tea Bag

Honey

In a saucepan, combine water, orange, lemon (squeeze the orange and lemon into the water before adding), cinnamon, cloves and ginger. Bring mixture to a boil, remove from heat and add tea bag. Cover and let steep 5 minutes. Strain tea into 4 pre-heated cups. Add honey to taste.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

Nov 062017
 

We are getting close to the Plaquemines Parish Orange Festival. So I figured why not post recipes featuring Louisiana Oranges

For the Cake

3 sticks (1 1/2 cups) Unsalted Butter, softened

2 cup granulated Sugar

6 Eggs

2 1/4 cups Cake Flour

2 tablespoons freshly squeezed Orange Juice

1 tablespoon freshly grated Orange Zest

1 teaspoon Vanilla

For the Glaze

3 tablespoons freshly squeezed Orange Juice

1 cup Powdered Sugar

Preheat oven to 300℉. Grease and flour a tube pan.

IN a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour in two additions and mix until combined. Stir in orange juice, orange zest and vanilla. Pour batter into prepared pan. Bake until toothpick inserted into the center comes out clean, approximately one hour. Remove from oven, cool for 30 minutes, and turn out onto a plate.

In a bowl, whisk together orange juice and powdered sugar. Pour glaze evenly over cake.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

 

Nov 022017
 

Fried chicken is a southern staple. Every cook flavors the chicken with different spices and seasonings. Here is Leah Chase’s version.

1 3-pound Fryer chicken, cut into 8 pieces

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

2 large Eggs, beaten

1/2 cup Evaporated Milk

1/2 cup Water

2 cup All-Purpose Flour

1 teaspoon Paprika

1/4 teaspoon Ground Thyme

1/2 teaspoon Granulated Garlic

Oil for frying

Season chicken well with salt and pepper. Set Aside.

Mix eggs, milk and water. Pour mixture over chicken. Let sit for 5 minutes.

In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.

Heat the oil in a Dutch Oven to 350℉. Place the chicken in hot oil and fry, turning as it browns. Heavy parts such as breast, thighs and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels then serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!