Dec 142017

Every time I see a wheel of Brie cheese, I think of my sister-in-law Denny. For most family gatherings, she would prepare a Brie en Croute. I wish that she was still with us. My Brie en Croute is good but hers was just a little better. Here is another use for Brie cheese.

1 tube refrigerator Crescent Rolls

1 can Pumpkin Filling

4 ounces Pecan Pieces

8 ounce Brie, cut into 16 pieces

Brown Sugar

Preheat oven to 350℉.

Open crescent roll tube. Unroll crescent on a light floured cutting board. Cut each triangle lenghtwise to form two skinner triangles. Spread 1 teaspoon pumpkin filling on each. Sprinkle with pecans and brown sugar. Lay Brie slice long-ways then fold the bottom piece of crescent onto the top piece of the crescent and press together. The Brie will be visible from both sides.Place on an ungreased pan or cookie sheet. Sprinkle the top with more brown sugar.

Bake for 10-12 minutes or until golden brown. Remove from pan and let cool for 2 minutes on a bakers rack before serving.

Dec 112017

One of my families Christmas traditions was how we would open presents. Since I have a large family, this could take hours. To pass the time, each siblings family would prepare an appetizer to snack on during the festivities. To accompany these dishes, numerous bottles of Champagne were opened. This week, I will feature two appetizers that would be right at home at the Centola Christmas gathering.

This cheesecake is not he sweet kind. Savory cheesecakes have been popular since Palace Cafe opened, featuring their Crabmeat Cheesecake as an appetizer. Here is my take on this dish. If you want, you can make it with just lobster or crabmeat.

1 3/4 cups Parmesan Cheese

1 3/4 cups Breadcrumbs

2 tablespoons Creole Seasoning

1/2 cup Butter, melted

1 tablespoon Garlic, minced

3/4 cup Onions, chopped

3/4 cup Bell Pepper, chopped

1 tablespoon Olive Oil

1 1/4 pounds Cream Cheese, softened

1 3/4 cups Ricotta Cheese

3 pieces GreenOnions, chopped

1/2 pound Lobster meat, chopped

1/2 pound Crabmeat, picked thru for shells

2 large Eggs, beaten

For the Crust:

Combine Parmesan and breadcrumbs. Add Creole seasoning to melted butter. Add this blend to the Parmesan/breadcrumb mixture. Mix well. Press mixture into a greased 9-inch springform pan. Set aside.

For the Filling:

Preheat oven to 350℉.

Sauté garlic, onions and pepper in olive oil, over medium heat, until soft. Fold in cream cheese and ricotta cheese. Mix well, until softened and completely blended. Remove from stove. Fold in lobster and crabmeat. Blend completely. Cool mixture. Add eggs and blend completely. Pour into prepared pie crust. Bake for 35 minutes. Remove from oven and cool. When cool, remove from springform pan. Place on a platter and serve.


Good Cooking, Good Eating and Good Living!!!

Dec 072017

Spirited coffee is a great way to end a meal. Here is a cajun twist.

3 cups Strong Coffee

6 tablespoons Molasses

6 tablespoons Dark Rum

Whipped Cream, for topping

Nutmeg for garnish

In a saucepan, combine coffee and molasses over medium heat. Heat to a low simmer, stirring constantly until molasses is dissolved. Do not allow the mixture to boil. Remove from heat and add the rum. Divide between 6 mugs. Top with whipped cream and a sprinkle of nutmeg. Serve immediately.


Good Cooking, Good Eating and Good Living!!!

Dec 062017

This post was supposed to be shared on Thanksgiving day. Sorry, it is a little late.

What can I say that has not been said about Louisiana Pecans? I love to use them during the holidays. So, why not in cookies.

6 tablespoons Butter

4 tablespoons plus 1/2 cup All-Purpose Flour in all, sifted

1 teaspoon Baking Powder

Pinch of Salt

2 cups Sugar

2 Eggs, well beaten

1 teaspoon Vanilla Extract

2 cups Pecans, coarsely chopped

Preheat oven to 400℉. With a pastry brush, spread 2 tablespoons of soften butter oven 2 large baking sheets. Sprinkle each baking sheet with 1 tablespoon of the flour and tip the pan from side to side to distribute the flour evenly. Invert the baking sheet and rap it sharply to remove the excess flour or use wax paper to line the pan. Sift the 1/2 cup of flour, baking powder and the salt together in a bowl, set aside.

In a deep bowl, cream 2 tablespoons of the butter until it is light and fluffy. Add the sugar, and beat in the eggs and the vanilla. Stir the flour mixture into the butter. Stir in the pecans.

Drop heaping teaspoonfuls size batter onto the prepared baking sheets, spacing the cookies about 3 inches apart. Bake for 5 minutes or until the cookies have spread into lace like 4-inch rounds and have turned golden brown.

Let the cookies cool for a minute or so, then transfer them to a wire racks to cool completely. Let the baking sheets cool completely, then coat them with the remaining 2 tablespoons Butter and 2 tablespoons flour, and bake the remaining cookies.


Good Cooking, Good Eating and Good Living!!!

Dec 042017

Many people are addicted to coffee. Even on 100 degree days, they will drink coffee all day. With the winter upon us, I thought I would share 2 coffee drink recipes. And yes, they both include liquor. The first one is a punch great for parties.

6 Eggs

1/2 cup Sugar

3 cups Coffee with Chicory, strongly brewed and cooled

1/4 cup Bourbon

1 pint Vanilla or Coffee Ice Cream

In a large bowl, beat eggs at high speed until slightly thickened. Gradually add sugar, beating until the mixture is smooth and quite thick. Add the coffee and bourbon; mix thoroughly. Pour mixture into a pinch bowl or pitcher. Spoon in Ince cream; stir well. Allow the ice cream to melt slightly to flavor the pinch, then serve immediately.


Good Cooking, Good Eating and Good Living!!!

Nov 302017

Here is a non sweet snack with pecans. It makes a great present for your friends.

4 tablespoons unsalted Butter

2 cups Pecan Halves

2 tablespoons Light Brown Sugar

2 tablespoons fresh Rosemary, roughly chopped

2 teaspoons Worcestershire sauce

2 teaspoons Smoked Paprika

1 teaspoon Chili Powder or Ground Cumin

1 teaspoon Kosher Salt

1/2 teaspoon Tabasco

1/4 teaspoon freshly ground Black pepper

1/4 teaspoon ground Cinnamon

Heat butter in a saucepan set over medium heat. Add pecans and cook, stirring constantly, until nuts are toasted, about 5 minutes.

Add brown sugar, rosemary, Worcestershire, paprika, chili powder, salt, Tabasco, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecan, stirring constantly, until fragrant, 1 to 2 minutes.

Cool pecans in a single layer on a parchment-lined baking sheet. Stir occasionally to break up sugar and spices.


Good Cooking, Good Eating and Good Living!!!

Nov 272017

Pecans are everywhere this time of year. They also make a great present. This week, I am sharing two ways to prepare pecans to be given away as gifts or eaten throughout the season.

1 Egg White

1 tablespoon Water

1 cup Sugar

3/4 teaspoon Salt

1/2 teaspoon Cinnamon

1 pound Pecan Halves

Preheat oven to 250℉.

Whip egg white and water in a mixing bowl until frothy. In a separate bowl, combine sugar, sat and cinnamon.

Toss pecans in egg white mixture and stir to coat evenly. Remove pecans from egg white mixture, pour into sugar mixture and toss to coat. Spread pecans on a greased baking sheet.

Bake until nuts are toasted and fully glazed, about 1 hour. Stir every 15 minutes. Cool thoroughly. Break into pieces if necessary.


Good Cooking, Good Eating and Good Living!!!

Nov 202017

During the holidays, many participate in a cookie swap. I thought I would share two different cookies that are sure to please.

2 1/2 cups All-purpose flour

2 teaspoons Baking Soda

1 teaspoon ground Ginger

1 teaspoon ground Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon Salt

1 cup Brown Sugar, tightly packed

1/2 cup Shortening

1/2 cup Cane Syrup

1 Egg

Granulated or Powdered Sugar for topping, optional

Preheat oven to 375℉. In a small bowl, sift together flour, baking soda, ginger, cinnamon, cloves and salt.

In a large bowl, cream together brown sugar and shortening. Beat in cane syrup and egg. Add dry ingredients, a little at a time, beating thoroughly between additions. The mixture will be very thick.

Form 1-inch balls and roll in granulated or powdered sugar, if desired. Place cookies 2 inches apart on an uncreased cookie sheet. Bake for about 10 minutes. Serve warm.


Good Cooking, Good Eating and Good Living!!!


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.


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.


Good Cooking, Good Eating and Good Living!!!