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Dessert Recipes

Please select from one of the following recipes:

 

Baked Applies with Bourbon Pecan Sauce

Banana Nut Quick Bread

Bread Pudding

Bananas Foster

 

Crepes Suzette

 

Chocolate Truffle Cake

 

Homemade Louisiana Kahlua

 

King Cake using Mam Papaul's King Cake Kit

 

Lemon Meringue Pie

 

 

Louisiana Pralines (3 recipes)


Peaches Patty Ann

 

Pecan Pie

 

Profiteroles


Sour Cream Pound Cake

 

Sweet Potato Pecan Pie Filling

 

 

Baked Apples with Bourbon Pecan Sauce

Ingredients

12 Golden Delicious Apples-Peeled and cored (dip in lemon juice and water to preserve)

1 lemon peel grated 

2 cup brown sugar 

2 lbs. raisins 

2 cup pecans 

2 tsp cinnamon 

1/4 tsp nutmeg 

1 cup white wine 

1/2 stick melted butter

 

Mix lemon, raisins, pecans, cinnamon, nutmeg, and fill the apple cores. Brush the apples with butter and place in a baking pan. Add white wine and bake covered until nearly done. Remove the cover and allow apples to brown. Place on a sauced plate, garnish if desired.

 

Bourbon Pecan Sauce

 

Ingredients

1 cup half & half or whipping cream 

2 cup granulated sugar 

2 cup water 

2 cup brown sugar 

Pinch of salt 

2 cup bourbon 

2 tsp vanilla 

1 cup pecans

 

Scald the cream and set aside. Combine water and sugar, and boil until the mixture turns a golden brown. Add brown sugar and salt, pour in cream and bourbon, and simmer until blended. Add vanilla and pecans and serve on warm plates.

 

© 1984 John Albrecht, CEC

 

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Banana Nut Quick Bread

Ingredients

1 3/4 c. sifted flour
2 1/4 tsp double acting baking powder
1/3 c. shortening
2/3 c. sugar
3/4 tsp lemon zest
2 eggs beaten
1 c. pureed banana pulp
1/2 c. nuts
1/4 c apricots or other dried fruits

Resift the flour and baking powder. Cream shortening and sugar, add zest. Beat in Banana and eggs. Fold in flour in 3 phases. Fold in nuts and fruits. Bake at 350 in a greased baking pan for about 1 hour or until a toothpick inserted in the center comes out clean.  

© 1984 John Albrecht, CEC

 

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Bread Pudding

Ingredients

3-2# loaves french bread (stale)
4 eggs
1 1/4 c. sugar
1/2 tsp vanilla
1 1/4 tsp nutmeg
1 1/4 tsp cinnamon
1/4 c. butter melted
3 c. milk
1/2 c. nutmeats (optional)
1/2 c. raisins (semi-optional)

 

Beat eggs, add sugar and spices and beat again. Add milk and beat again. Stir in raisins an nutmeats or any other canned or dried fruit except pineapple(eggs must be increased if pineapple is added.) Cube bread, pour beaten mixture over bread in baking pan. Let rest 15 minutes. Bake in a preheated 350 degree oven until the center firms.  © 1984 John Albrecht, CEC

 

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Rum Sauce

Ingredients
2 egg yolks
1 c. confectioner's sugar
6 tbsp rum
1 c. whipping cream
1 tsp vanilla

Beat egg yolks, add confectioner's sugar, continue beating, slowly add rum. Beat whipping cream separately until it gets firm, add vanilla. Fold egg mixture into whipping cream.  

© 1984 John Albrecht, CEC

 

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Banans Foster Dessert Mix Available
Creole Delicacies - Bananas Foster Dessert Sauce
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Creole Delicacies - Bananas Foster Dessert Sauce
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Bananas Foster

Ingredients
1 c. brown sugar (light or dark)
1/4 # butter
2 bananas
2 oz. banana liquor
1 oz. rum
1/2 tsp vanilla extract
1/2 tsp cinnamon or 1 cinnamon stick

1 oz. Rum (if it is to be flambéed)
Vanilla ice cream

Cook the sugar and butter for about 5 minutes. Add bananas, simmer another 2 minutes, add cinnamon, vanilla flavoring, banana liquor and 1 oz. rum, simmer another 2 minutes. If flambéing, pull the sauté pan back and super heat the front edge of the pan, add another 1 oz rum with a jigger,(do not pour out of the bottle!!) and light with a long match, or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame. Serve over vanilla ice cream.  © 1984 John Albrecht, CEC

 

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Crepes Suzette

 

Crepe Batter

3 eggs
2 tbsp AP flour
1 Tbsp Milk
1 Tbsp Water
Pinch of salt

 

Add enough batter to a sauté pan to make very thin pancakes. Lightly brown, turn and brown again. Fold twice in half to form wedge.

 

Combine:
1 tsp sugar
1 Lemon Zested
1 Orange Zested

Maraschino Cherry Juice, Curacao, Kirsch.
1/2 c sweet butter
Juice of Zested orange, Juice of lemon

 

Put butter in sauté pan and melt, when bubbling, add 1 shot each Maraschino juice, Kirsch and Curacao. Light. When the flame dies down, add shot of both juices and sugar mix. Add crepes when sauce boils, one shot of Maraschino, Kirsch and Curacao. Relight.  © 1984 John Albrecht, CEC

 

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Chocolate Truffle Cake

Ingredients

2 c heavy cream
2 lbs. high quality bittersweet chocolate, small pieces
1/4 bourbon or other liquor
Optional whipped cream for topping

Heat the cream in a double boiler until warm to the touch. Add chocolate and stir constantly until smooth and melted. Refrigerate the ganache until it sets. Remove 3/4 of the ganache to a strong mixer. With the paddle attachment, slowly beat the mixture while adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As the mixture softens, increase the speed to medium. The mixture will lighten, then begin to thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film lined 9" cake pan and remove any air at the corners. Refrigerate about an hour.  Invert the cake onto a serving dish, rewarm (don't get it hot, it will melt the cake) the remaining ganache and drip it over the cake. Refrigerate again for service.  © 1984 John Albrecht, CEC

 

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Homemade Louisiana Kahlua

Ingredients:

4 cups Sugar

5 cups Water

2 ounces instant coffee

A 5th of Vodka (entire bottle)

4 tsp Vanilla

 

Mix sugar and water and simmer 45 minutes.  Then add 2 oz. instant coffee.  Simmer 15 minutes.  Let cool.  Add vodka and vanilla.  Rebottle and let stand 2 weeks.  

  © 1984 John Albrecht, CEC

 

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Make your own King Cake!
Mam Papaul's Famous King Cake Mix - 29 oz.
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Mam Papaul's Famous King Cake Mix - 29 oz.
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King Cake using Mam Papaul's King Cake Kit

 

  Ingredients

  Mam Papaul's King Cake Kit  

  1 egg

  1 cup warm water

  1/2 cup margarine

  2 tablespoons melted butter

 

 

Mix and knead in bag

1.  Place cake mix (large bag) and yeast in large reclosable bag.  Lock reclosable bag and shake vigorously.

2.  Add 1 cup very warm tap water and 1/2 cup margarine.  Lock bag.  With fingers outside bag, mix by squeezing and pulling dough until margarine can no longer be seen.

3.  Add 1 egg.  Press air from bag and lock.  With fingers on outside of bag, mix and knead ingredients by squeezing and pulling dough for approximately 12 minutes. Be careful not to puncture bag.

4.  Unlock bag.  Set bag of dough in a bowl in a warm place for 15 minutes. (see warm place hint below)

 

Warm Place Hint -- Turn oven on to lowest setting for 2 minutes ONLY.  Then turn oven off.

 

Shape and Rise

1.  Place dough on lightly floured surface.  Flour rolling pin and roll dough into a 5" x 30" rectangle.  

2.  Mix 2 tablespoons melted butter and brown sugar praline mix in a small bowl.  Add nuts if desired.  Spread evenly on dough.  From 20: side, roll dough jellyroll fashion.  Pinch ends to seal.

3.  Place on large cookie sheet.  Shape into an oval.  Let rise in a warm place (see warm place hint below) approximately 30 minutes or until dough doubles in size.

 

Bake and Decorate

 

1.  Bake in a preheated oven at 375 degrees for 20 - 25 minutes or until nicely browned.  Cool.

2.  Mix 1 tablespoon water and white glaze mix in a small bowl.  Spread over cooled cake.  Decorate with Mardi Gras crystals.  Place golden baby under cake.  Makes 12 servings.

 

 

Lemon Meringue Pie

 

Pie:
1 c granulated sugar
1/4 c cornstarch
1/4 tsp salt
1 c water
3 egg yolks, well beaten
1/2 to 2/3 c fresh lemon juice
1 to 2 teaspoons lemon zest
1 tbsp butter
1 baked 9 " pie shell

 

Meringue:
3 egg whites-room temp.
1 tsp vanilla
1/4 tsp cream of tartar
1/2 c and 1 tbsp sifted confectioners sugar

 

Pie:
Whisk sugar, cornstarch and salt in saucepan. Place over low heat and slowly add water. Add yolks, stirring constantly. Bring to a boil for 1 minute.
Remove from heat and stir in lemon juice, lemon zest, and butter. Return to low heat and cook and stir until mixture thickens. Pour filling into pie shell.

To prepare Meringue, beat egg whites in a large bowl until foamy, using electric beater. Add vanilla and cream of tartar and beat until whites for soft peaks. Add powdered sugar gradually and continue beating until stiff but not dry. Do not over beat.

Spread Meringue on cooled pie filling, sealing outer edges first. Using spatula, cover center of pie with Meringue, making sure pie is completely sealed.  Bake on lower third of oven at 350 degrees until Meringue is light golden brown, eight to 12 minutes. Serves 8.  © 1984 John Albrecht, CEC

 

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Super Tasty New Orleans Pecan Pralines
Creole Delicacies - Box of 10 pralines
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Louisiana Pralines (1 of 3 recipes)

 

Ingredients

1 # dark brown sugar
1 c sugar
1/2 tsp salt
3/4 c. milk
2-3 c. whole pecan halves
2 tbsp butter
1/2 tsp vanilla

 

Cook sugars, salt, and milk until temperature reaches 238 degrees or soft ball stage. Add pecans and bring to a rolling boil. Remove mixture and add vanilla and butter. Let stand in the saucepan for 20 minutes. Spread wax or parchment paper on table. Beat mix slightly until it glosses, drop by spoonfuls onto paper. Cool 20 minutes and wrap individually in plastic.

Makes 20-30.  © 1984 John Albrecht, CEC

 

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Louisiana Pralines (2 of 3 recipes)

Ingredients
2 cups light brown sugar
1 cup white sugar
1 cup water
1 c heavy cream
1 tbsp vanilla
1-1/2 cups chopped pecans
1/2 cup pecan halves

 

In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes, add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in film.  © 1984 John Albrecht, CEC

 

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Louisiana Pralines (3 of 3 recipes)

Ingredients
1 1/3 c sugar
2/3 c brown sugar
1 1/3 c water
1/8 tsp salt
2 cups nuts

Bring all but nuts to a boil, simmer covered 3 minutes. Uncover and cook to soft ball stage. Let cool to 110 degrees, beat until thickens and looses gloss, add nuts, drop from spoon.  © 1984 John Albrecht, CEC

 

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Peaches Patty Ann

Ingredients

12 oz can peaches
1 tbsp cinnamon
1/2 tsp nutmeg
4 oz butter
4 oz sugar
2 oz peach schnapps or peach liquor

Ice cream

Melt the butter and add sugar, cook for 3 minutes. Strain peaches and add juice. simmer. Add cinnamon, nutmeg, and peaches. Simmer for 2 minutes. Add peach liquor and serve over ice cream.  © 1984 John Albrecht, CEC

 

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Pecan Pie

Ingredients

3 eggs 

1 cup sugar 

1/2 tsp salt 

1/3 c. melted butter

1 cup light corn syrup 

1 cup pecan pieces or halves 

1 tsp vanilla or rum

1 9" unbaked pie crust

 

Thoroughly beat the eggs, add the sugar, salt, melted butter, and corn syrup. Stir in the pecans and vanilla or rum.  Pour in the pie shell and bake for 40-50 minutes at 375 degrees or until a toothpick comes out of the center clean.  © 1984 John Albrecht, CEC

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Profiteroles

Ingredients

1# 3 oz. Flour
1# Butter
3 3/4 c. Milk
15 Eggs

Heat butter and milk together, when boils, add flour, stir until a ball is formed that does not stick to the side of the pan. Put in a bowl, add eggs two at a time at medium speed. Pipe out on parchment paper. Bake at 350 in convection oven for 30 minutes. Do not open the oven until done!!  They may fall.  Cool, split and add Ice cream, top with strawberry or chocolate syrup.  © 1984 John Albrecht, CEC

 

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Sour Cream Pound Cake

Ingredients

1/2 # butter
2 c. Sugar
2 eggs
1/2 tsp vanilla
2 c. Cake Flour
1 tsp baking Powder
1/4 tsp salt
1 c. Sour Cream

1/2 c. Chopped pecans
1-1/2 tsp cinnamon
2 tbsp sugar

 

Cream Butter, 2 c. sugar, eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Alternately fold in sour cream and dry ingredients into the butter mix. Mix pecans, cinnamon and 2 tbsp sugar. Grease a bundt pan. Pour in half of the mix. Sprinkle with half the pecan mix, pour in remaining batter and finish with remaining nuts. Bake at 350 for 55 minutes.

© 1984 John Albrecht, CEC

 

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Sweet Potato Pecan Pie Filling

Filling

1 cup cooked sweet potato

1/4 cup light brown sugar packed 

2 tbsp sugar 

1 egg beaten 

1 tbsp heavy cream 

1 tbsp butter softened 

1 tbsp vanilla 

1/4 tsp salt 

1/4 tsp cinnamon 

1/8 tsp ground nutmeg

 

Syrup

3/4 cup sugar 

3/4 cup dark corn syrup 

2 eggs 

1 1/2 tbsp butter melted 

2 tsp vanilla 

Pinch of salt 

Pinch of cinnamon 

3/4 cup pecan pieces or halves

 

Combine all the filling ingredients, mix with electric mixer until smooth, and set aside 

Mix all syrup ingredients except nuts, mix thoroughly on low speed for one - two minutes. When mixed, add in nuts and mix gently.  

In a pie shell or pie crust in a cake pan, spoon in the sweet potato mixture and spread evenly. Pour syrup on top. Bake at 325 until set in center. Cool and serve.  © 1984 John Albrecht, CEC


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