Cajun Cake


  • 1/4 cup Crisco oil

  • 1 box yellow cake mix

  • 2 eggs

  • One 16-ounce crushed pineapple

  • Icing:

  • 1/2 cup Pet milk

  • 1 stick butter (1/4 lb)

  • 3/4 cup sugar

  • 1 cup coconut

  • 1 cup pecans, chopped

Preheat oven to 350F. Combine oil cake mix and eggs. Stir until mixed. Add can of pineapple. Mix well and our into cake pan. Bake at 350F for 30 minutes. Meanwhile, mix Pet milk butter and sugar in saucepan. Bring to a boil. Boil 5 to 10 minutes. Add coconut and chopped pecans. Pour over cake while hot, then cool completely. Cut into squares


Spicy Cajun Christmas Sugar Cookies




  • 1 cup butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour*

  • 1 teaspoon cinnamon

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

Royal Icing**

  • 4 cups confectioners’ sugar

  • 3 tablespoons meringue powder (available to most craft stores)

  • 5 tablespoons warm water



1.    Cream the butter, then add the sugar and beat until it’s fluffy.

2.    Beat in the eggs and vanilla.

3.    In a separate bowl, combine all the dry ingredients.

4.    Stir the dry ingredients into the butter and sugar mixture. Mix together until well combined.

5.    Divide the dough in half and wrap tightly in plastic wrap. Refrigerate the dough for a minimum of two hours or overnight.

6.    Preheat your oven to 350 degrees (F).

7.    Roll out the cookie dough to 1/4-inch thickness on a well-floured board.

8.    Cut the dough with cookie cutters of your choice and place the unbaked cookies on an ungreased cookie tray (or line a baking sheet with parchment paper). If the dough gets sticky, add more flour to the board and/or rolling pin.

9.    Chill the cutouts on the baking sheet for 10 minutes before baking. This will help keep them from spreading out and losing their shape.

10.  Bake 6 – 10 minutes, basically until they’re golden brown around the edges. They will brown quicker if the shapes are thinner.

11.  Transfer the baked cookies to a wire rack and cool completely.

12.  Once the cookies have cooled, frost with royal icing, either as prepared below or prepared on the icing box.

Royal Icing

1.    Beat all ingredients until icing forms peaks (7 minutes at medium-low speed with a heavy-duty mixer, 10 minutes at high speed with a hand-held mixer). If icing seems too thick, add more water 1/2 teaspoon at a time and beat in until desired consistency is reached.

Tips for Cookies

1.    *When measuring the flour firmly scoop and level the flour. If you have a scale, use 15 ounces of flour.

2.    I often mix up cookie dough one day, refrigerate overnight, then bake the cutouts the following day. The cookies will keep in an airtight container for a few days, so I often decorate a day or two after baking them to spread out the work on decorated sugar cookies.

Tips for Royal Icing

1.    **Instead of making your own royal icing, you can purchase a boxed mix at your local craft store.

2.    It is imperative that your bowls, spoons, spatulas, beaters and any thing else that comes in contact royal icing is grease free. I use Dawn Liquid Dish soap on these items because I know it will remove any trace of residual grease.

3.    Cover the icing bowl with a damp paper towel or plastic wrap in between working with royal icing. It dries out quickly.

4.    For longer storage, royal icing can be stored in a ziplock bag in the refrigerator for 3 days, or in the freezer for 3 months.



1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1 teaspoon vanilla extract

1 egg

1 box (3.4 ounces) INSTANT Vanilla Pudding Mix (just the mix, don’t make the pudding)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups all purpose flour

1/4 cup red and blue sprinkles (or any colors)

3/4 cup 4th of July M&Ms (or any color of M&M)


1. Note: This dough requires chilling.

2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.

3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.

4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.


If you have trouble finding the 4th of July M&Ms, check in the regular candy aisle, that’s where I found mine. You can substitute and color or flavor M&M you want for these cookies!

Apple Cinnamon Bread Pudding


  • One 12-ounce can evaporated milk
  • 12 ounces water
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 loaf of bread
  • 1/2 cup raisins
  • 1/2 cup apple, finely chopped
  • Topping:
  • 1/2 cup sugar
  • 1/2 cup water
  • 1-2 tablespoons cornstarch
  • 1 teaspoon vanilla extract or lemon juice

Preheat oven to 350 F. In large bowl, mix milk, water and eggs together. Add sugar, vanilla, and cinnamon; mix together. Tear bread into small bite-sized pieces and add to milk mixture. The bread should soak up the majority of the milk, but leave some. (To test: lower spoon slowly into milk mixture. Liquid should slowly seep onto spoon). Add raisins and apples. Pour into 13 x 9 inch glass baking dish. Cook at 350F for 1 hour until golden brown. Cool slightly. To prepare topping, bring sugar and water to a boil. Mix cornstarch with a little water and then add to sugar water. Cook over medium heat until thickened, stirring constantly Pour topping over bread pudding. Serve warm.

Hackberry Louisiana King Cake


For the cake:

  • 1 cup lukewarm milk, about 110°F

  • 1/2 cup granulated sugar

  • 2 tablespoons dry yeast

  • 3 3/4 cups all-purpose flour

  • 1 cup melted butter

  • 5 egg yolks, beaten

  • 1 teaspoon vanilla extract

  • 1 teaspoon grated fresh lemon zest

  • 3 teaspoons cinnamon

  • Several gratings of fresh nutmeg

For the icing:

  • 2 cups powdered sugar

  • 1/4 cup condensed milk

  • 1 teaspoon fresh lemon juice

  • Purple, green, and gold decorative sugars

  • 1 fève (fava bean) or plastic baby to hide in the cake after baking


1. For the cake, pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved.

once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula.

2. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes.

3. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1 1/2 hours or until the dough has doubled in volume.

4. Preheat the oven to 375°F. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.

5. Once it’s doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes.

6. For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar.

7.Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into the underside of the cake and, using a spatula, slide the cake onto a platter.

Banana Peanut Butter Brownie Pizza

  • One 21-1/2 ounce package brownie mix
  • One 8 ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 large bananas, peeled and sliced
  • 1/4 cup peanuts, chopped
  • 2 squares semi-sweet chocolate (optional)
  • 2 teaspoons butter

Preheat oven to 270F. Prepare brownie mix as directed. Spread batter evenly in greased 12 inch pizza pan. Bake, then cool.

Mix cream cheese, sugar, and peanut butter with electric mixer on medium speed until blended well. Spread mixture over brownies. Arrange banana slices over cream cheese mixture, sprinkle peanuts. Cook chocolate and butter in heavy sauce pan on very low heat, stirring constantly. When completely melted drizzle over peanuts.

Banana Cake


  • 3/4 lb butter
  • 3 cups sugar
  • 3 eggs
  • 6 bananas, sliced
  • 1/4 cup buttermilk
  • 3 cups unbleached flour
  • 2 teaspoons baking soda


  • 1-1/2 bars cream cheese
  • 3/8 lb butter
  • 1-1/2 boxes powdered sugar
  • 1 teaspoon vanilla
  • Toppings:
  • 10 bananas 1/4 slices
  • 1-1/2 cups Pecans, chopped
  • Preheat oven to 350F.


Beat butter and sugar, Add, eggs, bananas and buttermilk. Add flour and baking soda. Mix well after each addition.. Spoon batter evenly into four greased 9-inch baking pans. Bake 30 minutes. Cool completely before icing cake.

For icing:

Soften butter and cream cheese. Mix well with electric blender. Add vanilla. Gradually add powdered sugar. Use first as filling between layers. Add sliced bananas between cake layers. Add pecans to remaining icing and ice cake. Refrigerate to make cutting and serving easier. Makes one very tall cake.

Serves 20.

Pearl’s Blackberry Cobbler

An elderly Cajun couple lived up on the corner across the street from the lodge. Pearl and Francis Tousan had lived there for many years and you had better be paying attention when they were talking to you because they were talking in their language but mostly broken Cajun. During this time of the year (when they were ripe in the field across the street) Francis would pick Blackberries for Pearl and his eyes would light up as he walked back to the house. I have a lot of fond memories about this couple but none more than this one.


Blackberry pie filling

  • 1 stick oleo

  • 1 cup sugar

  • 1 egg

  • 1 tsp. vanilla extract

  • 2 tsp. Baking power

  • 3 cups flour

  • 1 tsp. Salt

  • 1/2 cup milk

Pour filling into buttered baking dish. Cream together the next 4 ingredients. Mix dry ingredients well and add milk. Mix together and roll out. Cut in 2 inch strips and criss- cross them on top of the filling.

Bake at 350 degrees for 30 to 45 minutes

NOTE: You can leave the vanilla ice cream off of the second helping. YUM YUM

Louisiana Swamp Pie


I have never had one of these in fact until Thursday of last week I have never even heard of a Louisiana Swamp Pie. I found this recipe and it sounded like I might would like it. So here is the challenge ………….one of you make it and let me know how good or not so good it is. It looks pretty easy so let me know.

I’m told it won some kind of  baking contest in 1989 in Crowley Louisiana. Here we go

  • 4 – eggs

  • 2 cups of sugar

  • 2 sticks of butter (melted)

  • 1 teaspoon of cider vinegar

  • 1 cup of coconut

  • 1 cup of pecans (chopped)

  • 1 cup of golden raisins

  • 2 uncooked pie shells

Preheat oven to 300 F. Beat eggs. Add sugar melted butter vinegar and some vanilla in a bowl and mix well. Add coconut, pecans and raisins. Pour into pie shells dividing  mixture evenly between both pies. Bake a t 300 F for 50 to 55 minutes or until toothpick inserted in the center of pies comes out clean.

Actually it’s pretty ugly


Cajun Honey Bread Pudding

Cajun Honey Bread PuddingCajun Honey Bread Pudding

  • 8 cups day-old bread, cubed
  • 3 cups milk
  • 1 cup half- and-half
  • 6 eggs, beaten
  • 1/2 cup honey
  • 1 tbs grated orange peel
  • 1 tsp each vanilla and ground cinnamon Honey Cream Sauce

Arrange bread in bottom of lightly greased shallow 2-quart baking dish. Beat remaining ingredients until well blended. Pour over bread cubes in baking dish and let stand 1 hour or until liquid is absorbed by bread. Bake at 275F for 45 to 50 minutes or until knife inserted near center comes out clean.

Makes 8 to 12 servings.

Recipe can be halved.

Honey Cream Sauce:

Beat 1 cup whipping cream until fluffy; add 1/4 cup honey slowly and beat until stiff. Fold in 1 tbs rum. (One-half tsp rum extract can be substituted.)

Makes about 2 cups.