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| Cakes, Cookies & Candy |
| Who'da thunk it! is what my wonderful mother-in-law Teensie would say to using beer to make a cake. From beercook.com -
Certainly, baking with today's beer is a snap. To bake a fresh crusty loaf, you just have to open a bottle and pour it into a quick-bread mix. But baking with beer in a yeast dough or dessert can be more challenging, due to the presence of hops and aromatics. Hops can alter the flavor of bread because the bitter flavor intensifies while baking. When real ale is available, the yeasty bite of the unfiltered beer pairs well in savory baked goods, as well as some desserts. In quick breads, fritters and scones, the carbonation of beer adds light texture. -
Not yet rated | | Just in time for your holiday baking. Quick - Easy - Good! Share with the office and friends. | | This recipe has been a holiday favorite in our family for over 50 years. It is the perfect freezer cookie, and is actually better if you bake them 2-3 days ahead. Great for Holiday Gifts. | |
| | A simple, yet yummy, persimmon cake. Even family members who do not eat persimmons enjoyed this cake. Interesting information on persimmons from
Tony Tantillo's website. When selecting Fuyu persimmons (variety most grown in Louisiana), look for ones that are yellow-orange in color and firm to the touch. Fuyus persimmons will stay firm for two or three weeks at room temperature. Eventually, after about three weeks, they will soften somewhat like the Hachiya. At this stage, some people feel the Fuyu's sweetness reaches its peak. Their crispness can be prolonged by refrigeration if the temperature remains close to freezing (32°F) but once the fruit is returned to room temperature, it will soften. Surprisingly, persimmons stored at normal refrigerator temperature, about 40°F, will actually deteriorate faster than if stored at room temperature (55°F.) Not yet rated | | From- http://www.merriam-webster.com/dictionary/yum-yum
Main Entry: yum–yum
Pronunciation: \ˈyəm-ˈyəm\
Function: interjection
Date: 1878
—used to express pleasurable satisfaction especially in the taste of food
Not yet rated | | Pecan candy that tastes great. If you like pralines, this is a great candy. It is a quick way to make a praline like candy!
This recipe calls for vanilla extract and not flavoring. From Cd-Kitchen - Vanilla extract is a vanilla-flavored product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavor; its strength is measured in folds. The contents of ethyl alcohol is at least 35% by volume (edocket.access.gpo.gov); flavoring on the other hand has less than 35%.
Not yet rated | | Kristie writes - "I actually have a recipe that has been in my family for about a hundred years. It is an apple cake recipe, and it is an incredibly dense cake . I noticed a similar recipe on your website, but since mine isn't exactly the same I thought I would submit it to you. The secret to mine is the brown sugar and baking the cake in a cast iron skillet".
Talking about cast iron it was interesting to read on catfish gumbo's blog spot - HEAVY DUTY DECOYS - No one would make duck decoys out of cast iron, right? Wrong. The idea seems preposterous, yet hunters of the past often used them. These flat-bottomed birds, each weighing as much as 30 pounds, were set on the wings of sink boxes to provide stability and to keep the boxes flush with the water’s surface.
| | The Pecan Festival is held the first full weekend in November and is held in downtown Colfax, Louisiana. Why celebrate the pecan? Well, for one thing, many area farmers grow the crop, and pecans were native to the area. Pecans were staples of the diets of the local Native Americans, and when the settlers began arriving here from the Carolinas, Georgia, Alabama, and Mississippi, large plantations grew pecans along with their other crops. Wild pecans were grafted and new varieties cultivated, and soon the crop flourished in the rich river land soils. Local homesteaders also benefited because almost every yard had one or two trees that produced enough pecans to “keep some and sell the rest”, providing them a small money crop in the fall.
Great gift idea.
Not yet rated | | American culinary folklore has it that fudge was invented in the United States more than 100 years ago. The exact origin is disputed, but most stories claim that the first batch of fudge resulted from a bungled ("fudged") batch of caramels made on February 14, 1886—hence the name "fudge." [1] from Wikipedia.com. This recipe is easy enough where fudge will be fudge and not fudged.
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| | A fun and easy no bake cookie! Lots of memories of my Mamon, Lou Guidry, from Crowley, Louisiana making these. |
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