Taste the world right in your kitchen with Cajun recipes
linda fisher's king cake with streusel filling and caramel icing
Posted by Keplerkid at recipegoldmine.com on 1/27/2002 9:34 pmI havent made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. Ive never known anyone to make one because all bakeries and even grocery stores have good ones. This one is from The Times-Picaynue website, www.nola.com. Im sure they have others in their archives, if you are interested. King Arthur Flour also sells a King Cake kit by mail. Makes 1 large cake or about 40 servings 2 (1/4 ounce) packages active dry yeast
1/3 cup warm water (about 110 degrees F)
6 tablespoons margarine (or butter or low-fat spread),
plus 1/2 cup chilled margarine cut into small cubes, divided
2 cups granulated sugar, divided
3/4 cup milk
1 teaspoon salt
About 6 3/4 cups flour, divided
3 eggs, at room temperature and lightly beaten
1 tablespoon vegetable oil, plus oil for mixing bowl
1/2 cup plus 2 tablespoons light brown sugar, divided
1 1/2 tablespoons ground cinnamon
Yellow, green and purple (or red and blue to make purple) food coloring
1/3 cup evaporated milk
1 cup confectioners sugar
1 teaspoon vanilla extract
King cake baby or bean to insert in cake, optional Dissolve yeast in warm water; let sit 10 minutes. Meanwhile, melt six tablespoons margarine and one-half cup white sugar in milk over low heat; let cool to lukewarm. In a large bowl, sift salt with six scant cups flour. Make a well in center and add eggs, milk mixture and yeast. With a wooden spoon or your hands, mix ingredients until they form a dough; if batter-like, thicken with one-fourth to one-half cup more flour. Knead dough in bowl 10 to 15 minutes. Form into a ball and grease surface with one tablespoon oil. Place in a large lightly-oiled bowl, cover, and let rise until doubled in size, about one hour. Meanwhile, make filling: In a bowl, combine one-half cup white sugar, one-half cup brown sugar, two tablespoons flour and cinnamon. With a pastry cutter or fork, cut in one-half cup cold margarine until mixture looks like wet sand; set aside. Place risen dough on a lightly floured surface; roll out to an 18 x 10-inch rectangle. Parallel to each 18-inch side, about one inch from edge, sprinkle a two-inch band of filling, using it all. Roll up each 18-inch side until the two rolls meet in center. With a knife, cut lengthwise between rolls to form two ropes. To seal in filling, pinch dough shut along lengthwise edges. With ropes parallel, start at the center and work outward to make one long rope by folding the ropes over one another. Shape rope into roughly an 18-inch x 12-inch oval; tuck one open end inside the other. Carefully transfer oval to a wax-paper-lined cookie sheet, lifting dough with one hand at tucked ends and the other on opposite side of oval; reshape if needed. Cover and let rise until doubled, about one hour. Bake in a 350 degree F oven until golden brown, 15 to 20 minutes, turning pan after 10 minutes.Let cool while making colored sugar and icing. For colored sugar, place one-third cup white sugar in each of three bowls. To one bowl, add three drops or more food coloring to achieve desired color; mix well. Repeat for green and purple sugar. For icing, bring to boil evaporated milk with two tablespoons brown sugar; stir often. Remove from heat. Gradually add confectioners sugar; mix until smooth and add vanilla extract. Working on a small section at a time, spread icing over part of cake and decorate that part with colored sugars. If using, hide baby or bean in bottom of cake.
http://www.expertcook.com - Detail
Google PR
Posted by Keplerkid at recipegoldmine.com on 1/27/2002 9:34 pmI havent made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. Ive never known anyone to make one because all bakeries and even grocery stores have good ones. This one is from The Times-Picaynue website, www.nola.com. Im sure they have others in their archives, if you are interested. King Arthur Flour also sells a King Cake kit by mail. Makes 1 large cake or about 40 servings 2 (1/4 ounce) packages active dry yeast
1/3 cup warm water (about 110 degrees F)
6 tablespoons margarine (or butter or low-fat spread),
plus 1/2 cup chilled margarine cut into small cubes, divided
2 cups granulated sugar, divided
3/4 cup milk
1 teaspoon salt
About 6 3/4 cups flour, divided
3 eggs, at room temperature and lightly beaten
1 tablespoon vegetable oil, plus oil for mixing bowl
1/2 cup plus 2 tablespoons light brown sugar, divided
1 1/2 tablespoons ground cinnamon
Yellow, green and purple (or red and blue to make purple) food coloring
1/3 cup evaporated milk
1 cup confectioners sugar
1 teaspoon vanilla extract
King cake baby or bean to insert in cake, optional Dissolve yeast in warm water; let sit 10 minutes. Meanwhile, melt six tablespoons margarine and one-half cup white sugar in milk over low heat; let cool to lukewarm. In a large bowl, sift salt with six scant cups flour. Make a well in center and add eggs, milk mixture and yeast. With a wooden spoon or your hands, mix ingredients until they form a dough; if batter-like, thicken with one-fourth to one-half cup more flour. Knead dough in bowl 10 to 15 minutes. Form into a ball and grease surface with one tablespoon oil. Place in a large lightly-oiled bowl, cover, and let rise until doubled in size, about one hour. Meanwhile, make filling: In a bowl, combine one-half cup white sugar, one-half cup brown sugar, two tablespoons flour and cinnamon. With a pastry cutter or fork, cut in one-half cup cold margarine until mixture looks like wet sand; set aside. Place risen dough on a lightly floured surface; roll out to an 18 x 10-inch rectangle. Parallel to each 18-inch side, about one inch from edge, sprinkle a two-inch band of filling, using it all. Roll up each 18-inch side until the two rolls meet in center. With a knife, cut lengthwise between rolls to form two ropes. To seal in filling, pinch dough shut along lengthwise edges. With ropes parallel, start at the center and work outward to make one long rope by folding the ropes over one another. Shape rope into roughly an 18-inch x 12-inch oval; tuck one open end inside the other. Carefully transfer oval to a wax-paper-lined cookie sheet, lifting dough with one hand at tucked ends and the other on opposite side of oval; reshape if needed. Cover and let rise until doubled, about one hour. Bake in a 350 degree F oven until golden brown, 15 to 20 minutes, turning pan after 10 minutes.Let cool while making colored sugar and icing. For colored sugar, place one-third cup white sugar in each of three bowls. To one bowl, add three drops or more food coloring to achieve desired color; mix well. Repeat for green and purple sugar. For icing, bring to boil evaporated milk with two tablespoons brown sugar; stir often. Remove from heat. Gradually add confectioners sugar; mix until smooth and add vanilla extract. Working on a small section at a time, spread icing over part of cake and decorate that part with colored sugars. If using, hide baby or bean in bottom of cake.
http://www.expertcook.com - Detail
Google PR
mardi gras king cake
Posted by Tiffany at recipegoldmine.com 1/27/2002 6:10 pm1 package yeast
1/4 cup warm water
6 teaspoons milk, scalded and cooled
4 cups flour (to 5 cups)
1/2 pound butter
3/4 cup granulated sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
Small plastic doll (or bean)
Light corn syrup for topping
Granulated sugar for topping - green, yellow, purpleDissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours.Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17-inch greased cookie sheet, connecting ends of the rope with a few drops of water. Press the doll (or bean) into the dough from underneath. Cover with a damp cloth and let rise until double in volume, about 1 hour.Bake at 325 degrees F for 35 to 45 minutes or until lightly browned. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well.
http://www.expertcook.com - Detail
Google PR
Posted by Tiffany at recipegoldmine.com 1/27/2002 6:10 pm1 package yeast
1/4 cup warm water
6 teaspoons milk, scalded and cooled
4 cups flour (to 5 cups)
1/2 pound butter
3/4 cup granulated sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
Small plastic doll (or bean)
Light corn syrup for topping
Granulated sugar for topping - green, yellow, purpleDissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours.Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17-inch greased cookie sheet, connecting ends of the rope with a few drops of water. Press the doll (or bean) into the dough from underneath. Cover with a damp cloth and let rise until double in volume, about 1 hour.Bake at 325 degrees F for 35 to 45 minutes or until lightly browned. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well.
http://www.expertcook.com - Detail
Google PR
new orleans dessert
Posted by JBic at recipegoldmine.com 7/10/01 5:51:06 pmJBic note: I have no idea what makes this "New Orleans." The recipe came from my mom, who lives in Maine and I dont think she has ever been to New Orleans. Anyone who has a clue about the name, I would appreciate your sharing the info.Serves 82 eggs
3/4 cup flour
1 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla extract
1 cup nuts
1 pint whipping cream, whipped (do not sweeten)Beat all ingredients together except whipped cream. Pour into greased 9-inch square pan. Bake 25 minutes at 350 degrees F. Will not be cooked throughout. Cool.Crumble and fold into whipped cream. Freeze.
http://www.expertcook.com - Detail
Google PR
Posted by JBic at recipegoldmine.com 7/10/01 5:51:06 pmJBic note: I have no idea what makes this "New Orleans." The recipe came from my mom, who lives in Maine and I dont think she has ever been to New Orleans. Anyone who has a clue about the name, I would appreciate your sharing the info.Serves 82 eggs
3/4 cup flour
1 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla extract
1 cup nuts
1 pint whipping cream, whipped (do not sweeten)Beat all ingredients together except whipped cream. Pour into greased 9-inch square pan. Bake 25 minutes at 350 degrees F. Will not be cooked throughout. Cool.Crumble and fold into whipped cream. Freeze.
http://www.expertcook.com - Detail
Google PR
louisiana fried fish
Fresh fish fillets or whole fish
Tabasco sauce
Plain yellow cornmeal
Salt, to taste
Peanut oil
Lemon slicesWash and clean your catch thoroughly. Drain on paper towels for 15 to 20 minutes. Sprinkle fish heartily with Tabasco. Season cornmeal with salt in a sturdy brown paper bag. Shake fish in the bag of seasoned cornmeal. Shake off loose meal from fish and start heating oil in a heavy, deep pot. When a match dropped in the pot ignites, your grease is ready. (Dropping a match is the secret to the best fried fish — it could also be dangerous). Drop the fish into the hot oil, a few at a time. Fry just until the fish floats to the surface, and drain on brown paper bags. Keep in warm oven until all the fish are fried. Serve with fresh lemon slices and tartar sauce.Yellow cornmeal prevents overcooking fish while trying to brown it. When fish floats, it is done. After using oil, cool and strain it through a coffee filter in order too cook fish in it several more times.
http://www.expertcook.com - Detail
Google PR
Fresh fish fillets or whole fish
Tabasco sauce
Plain yellow cornmeal
Salt, to taste
Peanut oil
Lemon slicesWash and clean your catch thoroughly. Drain on paper towels for 15 to 20 minutes. Sprinkle fish heartily with Tabasco. Season cornmeal with salt in a sturdy brown paper bag. Shake fish in the bag of seasoned cornmeal. Shake off loose meal from fish and start heating oil in a heavy, deep pot. When a match dropped in the pot ignites, your grease is ready. (Dropping a match is the secret to the best fried fish — it could also be dangerous). Drop the fish into the hot oil, a few at a time. Fry just until the fish floats to the surface, and drain on brown paper bags. Keep in warm oven until all the fish are fried. Serve with fresh lemon slices and tartar sauce.Yellow cornmeal prevents overcooking fish while trying to brown it. When fish floats, it is done. After using oil, cool and strain it through a coffee filter in order too cook fish in it several more times.
http://www.expertcook.com - Detail
Google PR
louisiana style lil smokies
Servings: 65 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup unsweetened pineapple juice
3/4 cup ketchup
3 tablespoons Tabasco green pepper sauce
1 1/2 packages bite-size smoked sausage, chopped
Hot cooked rice Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.Serve over rice, if desired.Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18
http://www.expertcook.com - Detail
Google PR
Servings: 65 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup unsweetened pineapple juice
3/4 cup ketchup
3 tablespoons Tabasco green pepper sauce
1 1/2 packages bite-size smoked sausage, chopped
Hot cooked rice Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.Serve over rice, if desired.Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18
http://www.expertcook.com - Detail
Google PR
louisiana crab au gratin
4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbsPreheat oven to 350 degrees F.In saucepot, heat butter over medium heat; add onions and cook for 5 minutes. Add garlic and cook for an additional minute. Stir in flour and cook for 1 minute. Slowly add milk and whip until milk starts to thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese, Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over low heat until cheese is melted.Remove from heat and stir in crabmeat and green onions. Pour into an 8-inch square greased baking dish and top with the remaining cheese and bread crumbs. Bake for 30 minutes.Makes 4 servings.
http://www.expertcook.com - Detail
Google PR
4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbsPreheat oven to 350 degrees F.In saucepot, heat butter over medium heat; add onions and cook for 5 minutes. Add garlic and cook for an additional minute. Stir in flour and cook for 1 minute. Slowly add milk and whip until milk starts to thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese, Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over low heat until cheese is melted.Remove from heat and stir in crabmeat and green onions. Pour into an 8-inch square greased baking dish and top with the remaining cheese and bread crumbs. Bake for 30 minutes.Makes 4 servings.
http://www.expertcook.com - Detail
Google PR
louisiana rolled omelet with shrimp sauce
2 tablespoons butter or margarine
6 eggs
6 tablespoons water
1/2 teaspoon salt
Few grains black pepper
Shrimp SauceMelt butter or margarine in a 10-inch skillet.Beat eggs slightly; add water, salt and pepper. Pour into skillet. Cook over low heat until eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom. Top with Shrimp Sauce; loosen with spatula; roll. Turn out onto a hot platter.Shrimp Sauce
4 tablespoons butter or margarine
3 tablespoons flour
1 cup milk or light cream
Salt and pepper
1 (5 1/2 ounce) can small shrimp, well drainedMake cream sauce, then add shrimp.
http://www.expertcook.com - Detail
Google PR
2 tablespoons butter or margarine
6 eggs
6 tablespoons water
1/2 teaspoon salt
Few grains black pepper
Shrimp SauceMelt butter or margarine in a 10-inch skillet.Beat eggs slightly; add water, salt and pepper. Pour into skillet. Cook over low heat until eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom. Top with Shrimp Sauce; loosen with spatula; roll. Turn out onto a hot platter.Shrimp Sauce
4 tablespoons butter or margarine
3 tablespoons flour
1 cup milk or light cream
Salt and pepper
1 (5 1/2 ounce) can small shrimp, well drainedMake cream sauce, then add shrimp.
http://www.expertcook.com - Detail
Google PR
louisiana barbecued shrimp
Servings: 102 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup granulated sugar
2 garlic cloves, minced
1/2 cup minced onion
1/2 cup diced celery
1/4 cup minced parsley
Juice and zest of 1 lemon
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon ground basil
1/2 teaspoon ground oregano
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp, peeled and deveined
Salt to tasteCombine all ingredients except shrimp. Cook, stirring frequently, for 35 to 50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend.Marinate shrimp in sauce a minimum of 1 hour.Arrange shrimp on skewers. Grill, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook! Overcooked shrimp are tough and chewy.
http://www.expertcook.com - Detail
Google PR
Servings: 102 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup granulated sugar
2 garlic cloves, minced
1/2 cup minced onion
1/2 cup diced celery
1/4 cup minced parsley
Juice and zest of 1 lemon
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon ground basil
1/2 teaspoon ground oregano
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp, peeled and deveined
Salt to tasteCombine all ingredients except shrimp. Cook, stirring frequently, for 35 to 50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend.Marinate shrimp in sauce a minimum of 1 hour.Arrange shrimp on skewers. Grill, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook! Overcooked shrimp are tough and chewy.
http://www.expertcook.com - Detail
Google PR
louisiana chicken over rice
2 slices bacon
1/2 cup chopped onion
1 small green bell pepper, sliced
1/2 teaspoon thyme, crushed
1 can tomato soup
1/2 cups water
1 1/2 cups diced, cooked chickenIn skillet cook bacon until crisp; remove and crumble. Cook onion and bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve over hot, cooked rice. Garnish with bacon.
http://www.expertcook.com - Detail
Google PR
2 slices bacon
1/2 cup chopped onion
1 small green bell pepper, sliced
1/2 teaspoon thyme, crushed
1 can tomato soup
1/2 cups water
1 1/2 cups diced, cooked chickenIn skillet cook bacon until crisp; remove and crumble. Cook onion and bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve over hot, cooked rice. Garnish with bacon.
http://www.expertcook.com - Detail
Google PR
a nun's sigh
From New Orleans. So called as they are light as a nun's sigh, being made of chou paste, which is the base for cream puffs and éclairs.1 cup sifted all-purpose flour
Pinch of salt
1 tablespoon granulated sugar
1 cup water
1/3 cup butter
4 eggs
1 teaspoon vanilla extract
Fat (for deep-fat frying)
Confectioners’ sugarSift together flour, salt and sugar and set aside. Heat water and butter together until butter melts. Add flour combination all at once, and stir rapidly with a wooden spoon until dough leaves sides of pan and forms a lump. Remove from heat and beat in eggs, one at a time, beating hard after each addition. When dough is no longer slippery-looking, stir in vanilla extract. Scoop up a heaping teaspoon of the dough and, with a second teaspoon, push it off into preheated fat (350 degrees F on deep-fat thermometer, or until a 1-inch cube of bread browns in 60 seconds). When puffed and golden brown, drain on paper towels. Sprinkle with confectioners sugar and serve hot. Makes several dozen.
http://www.expertcook.com - Detail
Google PR
From New Orleans. So called as they are light as a nun's sigh, being made of chou paste, which is the base for cream puffs and éclairs.1 cup sifted all-purpose flour
Pinch of salt
1 tablespoon granulated sugar
1 cup water
1/3 cup butter
4 eggs
1 teaspoon vanilla extract
Fat (for deep-fat frying)
Confectioners’ sugarSift together flour, salt and sugar and set aside. Heat water and butter together until butter melts. Add flour combination all at once, and stir rapidly with a wooden spoon until dough leaves sides of pan and forms a lump. Remove from heat and beat in eggs, one at a time, beating hard after each addition. When dough is no longer slippery-looking, stir in vanilla extract. Scoop up a heaping teaspoon of the dough and, with a second teaspoon, push it off into preheated fat (350 degrees F on deep-fat thermometer, or until a 1-inch cube of bread browns in 60 seconds). When puffed and golden brown, drain on paper towels. Sprinkle with confectioners sugar and serve hot. Makes several dozen.
http://www.expertcook.com - Detail
Google PR
Pages: [< Previous] 1 2 3 4 5 6 7 8 9 10 [Next >]