Recipes by Mawmaw
Caramel Bavarian Cream
This dessert can be served plain and is the perfect filing for your King Cake or homemade doughnuts. Ingredients 2 cups milk 4 eggs 1 tsp vanilla 2 tbsp granulated sugar 3/4 cup granulated sugar 1/3 cup boiling water 2 tbsp gelatin 1/2 cup cold water Directions Step 1 Scald ...
Read more
Classic Butter-Cream Cocoa Frosting
This is an old-fashioned frosting that dates back to at least 1934. Ingredients 1 cup granulated sugar 1 cup water 1 pinch cream of tartar 2 egg whites 1/4 cup Hershey's Cocoa 1/2 tsp vanilla Directions Step 1 Dissolve the sugar in the water, and add the cream of tartar. ...
Read more
Blackberry Dumplings
This recipe is ideal for summertime gatherings.The picture is the base sauce before adding the dumpling. Ingredients 1 gallon blackberries 4 cups to 5 cups sugar 3 quarts water 1 1/2 cup self rising flour 3 tbsp melted margarine 3/4 cup milk 2 eggs beaten 2 tbsp sugar Directions Step ...
Read more
Dirty Rice
Giblets used in this recipe typically include the heart, gizzard, and liver. Ingredients 1/2 cup bacon fat 3 tbsp flour 2 medium onions chopped 1 large garlic pod pressed 1 small bell pepper chopped 1 cup chopped celery 1 pound ground beef 1 pound ground pork 1 pound raw chicken ...
Read more
Turtle Cake
This is a sweet dish that contains no actual turtles 😉 Ingredients 1 box packaged German Chocolate Cake mix 14 ounces package caramels 1 stick butter 8oz. 1 can condensed milk 4 packages package chocolate chips Directions Step 1 Follow package direction - prepare and mix cake. Pour one half ...
Read more
Wedding – Party – Reunion Punch
This popular punch is quite often served at large events in Acadiana. Ingredients 4 small cans frozen lemon juice 6 small cans frozen orange juice 2 cups sugar 2 cans (no. 5) pineapple juice 2 gallons water 4 quarts ginger ale Directions Step 1 Chill the ginger-ale. Step 2 Mix ...
Read more
Lemon Lime Sherbet – Sherbert
Instead of the lemon and lime use grape flavored Kool Aid – My Grandma Alice Richard Lange use to make the grape ice cube sherbet when we would visit on Sunday afternoon. Do not use the lemons if using the grape Kool Aid. Ingredients 1 quart milk 1 package lime ...
Read more
No Cook Ice Cream
Ice Cream sounds like a really good idea to cool off with the 2010 heat wave where the heat indexes have reached 109 degrees. Ingredients 6 beaten eggs (pasteurized eggs recommended) 2 cups sugar 2 tbsp flour 1/4 tsp salt 1 pint heavy cream 1 tbsp vanilla 4 cups regular ...
Read more
Wendell’s French Bread Roast Beef Po-Boy Sandwiches
A slow cooked roast in a crock pot, adding roux for a robust gravy; this recipe is not quick but the results make a great Po-Boy sandwich. Ingredients 2 pounds or 3 pound rump roast 3 cloves garlic finely chopped 1 tsp oregano 1 tsp basil 1 tsp thyme 1 ...
Read more
Smoked Sausage with Vegetables and Tomatoes
Cajuns are known for the art of making fresh and smoked sausage. Sausage making is a traditional food preservation technique that can be accomplished by curing, drying, or smoking. Ingredients 6 to 8 ounces of your favorite fully-cooked smoked sausage 1 tbsp oil 2 cups zucchini, thinly sliced 1 small ...
Read more
Shrimp Grits
Always a hit at brunches. Just ask that Jenny girl. Ingredients 1 pound medium to large shrimp, peeled & deveined 1/4 to 1/2 stick butter 1/2 cup chopped green onions 1/4 pound fresh, sliced mushrooms 1/4 tsp salt 1 tsp garlic powder or 1 clove minced garlic or both 1 ...
Read more
Cajun Oyster Crackers
Ronnie & Amy brought these oysters crackers for one of our dinner parties and they were so good! A taste very similar to the Cajun Firecrackers. Ingredients 2 large packages oyster crackers 1 large package Hidden Valley Ranch 1 tsp dill seed 1/2 tsp garlic powder 1 tsp lemon pepper ...
Read more
Mac Daddy’s Cajun Venison Meatloaf
This is a semi-spicy Cajun meatloaf that calls for Everglade Seasonings which is also known as Monkey Dust. It is made of salt, spices, monosodium glutamate, dehydrated garlic and onion, sugar, and papain. Ingredients 1 pound ground beef 1 pound ground venison 1 cup bread crumbs 1 egg 1/2 tsp ...
Read more
Mirliton Shrimp and Crab Dressing
WBRZ of Baton Rouge, LA has a spotlight segment that celebrates a “Chef of the Month”. The Chef featured was the chef from Juban’s Creole restaurant. This recipe is timely as mirliton are in season at his time and relatively inexpensive. Ingredients 6 small mirlitons 1/2 pound ground pork 1 ...
Read more
