cajun desserts

  1. Ice Cream Dessert Recipes

    Ice Cream Dessert Recipes

    By Marcelle Bienvenu

    A few years ago, a journalist asked me to list a few things I like about summertime in the South. I confess that the summer is my favorite season and I can never get enough of ice cold watermelon, snowballs in every flavor, boiled seafood (shrimp, crawfish, crabs) all washed down with cold beer, and wait there is more. Heading out early in the morning on Vermilion Bay to try to catch a few redfish or speckled trout is also on my list of summertime “to dos.” And I love late afternoon boat rides on Bayou Teche with my husband and observing the egrets, blue herons, and alligators along the banks. I really could go on and on, but I think you get the message. But I also love homemade ice cream and I make it as often as I can during the hot, humid days of summer. Gone are the hand-cranked ice cream makers. These days, electric ones are ideal for making a quart of deliciously smooth, creamy concoctions, sometimes including
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  2. Gateau De Sirop

    Makes about 8 servings

    • 1/3 cup shortening
    • 1/3 cup granulated sugar
    • 1/3 cup Steen’s 100% Pure Cane Syrup
    • 1/3 cup boiling water
    • 1 large egg
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon baking soda
    • 1 1/2 cups sifted all-purpose flour
    Preheat the oven to 350 degrees. Place the shortening, sugar, syrup, and boiling water in a large bowl and stir to combine. In a small bowl, lightly beat the egg. Add the shortening mixture. Sift together the baking powder, cinnamon, salt, nutmeg, baking soda, and flour. Add a little at a time to the shortening mixture. Beat until smooth. Pour the batter into a greased 5x8-inch loaf pan and bake for 35 to 45 minutes. Cool for 10 minutes. Turn out onto a rack. Slice and serve warm. Serve with ice cream or whipped cream.
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  3. Mama's Bread Pudding

    Makes 6 to 8 servings

    • 1 quart milk
    • 4 thick slices day-old French bread, torn into small pieces (about 4 cups)
    • 4 egg yolks, beaten
    • ½ cup sugar
    • 2 teaspoon pure vanilla extract
    • 2 tablespoons butter, cut into bits
    • Preheat the oven to 300 degrees.
    Put the milk in a large bowl. Add the bread pieces and let soak for about one hour. Then, with a fork, mash the bread well into the milk. In another bowl, combine the eggs, sugar and vanilla and mix well. Pour into the milk-and-bread mixture and stir to mix. Pour the mixture into a baking dish and top with the butter bits. Put the baking dish into a larger pan half filled with water. Bake until the pudding firms up, about 1 ½ hours. Remove from the oven and cool for about 10 minutes. 


    • 8 egg whites
    • 1 teaspoon cream of tartar
    • 8 tablespoons sugar
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