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WElcome to Louisiana, Mon Cher!
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Featuring Recipes from the
Shady Gully Series
Do you have any southern recipes you want to share? Or are you curious about food mentioned in Shady Gully?
Let me know!
Shady Gully Series
Do you have any southern recipes you want to share? Or are you curious about food mentioned in Shady Gully?
Let me know!
Desi's (and Southern Living's) Hummingbird Cake
Cake Layer Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8 oz.) can crushed pineapple in juice, undrained
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans
Vegetable oil
Cream cheese frosting
2 8 oz. pkg. cream cheese, softened
1 cup salted butter or margarine, softened
2 16 oz. pkg. powdered sugar
2 teaspoons vanilla extract
Prepare the cake layers. Preheat oven to 350 degrees. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and pecans.
Divide batter evenly among 3 well-greased and floured 9 inch cake pans. Bake in preheated oven until a wooden pick inserted in center comes out clean. 25-30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. About 1 hour.
Prepare Cream Cheese Frosting
Beat cream cheese and butter with an electric mixer on medium low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to med-high, and beat until fluffy, 1 to 2 minutes.
Assemble cake: Place 1 cake layer on a serving platter. Spread top with 1 cup of frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over third layer, and spread remaining frosting over top and sides of cake.
Helpful Hint: While this is a delicious cake -- hands down the best cake ever concocted in the entire world-- it's not recommended that you wash it down with warm beer. Just ask Luke. --From WOLFHEART, Book 2 in the Shady Gully Series
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8 oz.) can crushed pineapple in juice, undrained
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans
Vegetable oil
Cream cheese frosting
2 8 oz. pkg. cream cheese, softened
1 cup salted butter or margarine, softened
2 16 oz. pkg. powdered sugar
2 teaspoons vanilla extract
Prepare the cake layers. Preheat oven to 350 degrees. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and pecans.
Divide batter evenly among 3 well-greased and floured 9 inch cake pans. Bake in preheated oven until a wooden pick inserted in center comes out clean. 25-30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. About 1 hour.
Prepare Cream Cheese Frosting
Beat cream cheese and butter with an electric mixer on medium low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to med-high, and beat until fluffy, 1 to 2 minutes.
Assemble cake: Place 1 cake layer on a serving platter. Spread top with 1 cup of frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over third layer, and spread remaining frosting over top and sides of cake.
Helpful Hint: While this is a delicious cake -- hands down the best cake ever concocted in the entire world-- it's not recommended that you wash it down with warm beer. Just ask Luke. --From WOLFHEART, Book 2 in the Shady Gully Series
Robin's Zucchini Bread
Ingredients & Directions
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
¼ teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Sift together flour, salt, soda, cinnamon, baking powder. In another bowl, beat eggs. Add and mix sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 buttered and floured loaf pans. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
Note: While it won't take away grief, this delicious treat is a wonderful comfort food. And....it counts as a vegetable. Right? --From PAINT ME FEARLESS, Book 1 in the Shady Gully Series.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
¼ teaspoon baking powder
3 eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Sift together flour, salt, soda, cinnamon, baking powder. In another bowl, beat eggs. Add and mix sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 buttered and floured loaf pans. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
Note: While it won't take away grief, this delicious treat is a wonderful comfort food. And....it counts as a vegetable. Right? --From PAINT ME FEARLESS, Book 1 in the Shady Gully Series.
Granny Lacey's Zucchini Bread
Granny Lacey’s Zucchini Bread
Toss random ingredients from your cupboard into a large mixing bowl. No measuring necessary. Add zucchini. Add flour. Lots of flour. Bake until you smell something burning. Perfect.
Helpful Hint: If Granny Lacey ever offers you any, swear it's delicious. --From WOLFHEART, Book 2 in the Shady Gully Series.
Toss random ingredients from your cupboard into a large mixing bowl. No measuring necessary. Add zucchini. Add flour. Lots of flour. Bake until you smell something burning. Perfect.
Helpful Hint: If Granny Lacey ever offers you any, swear it's delicious. --From WOLFHEART, Book 2 in the Shady Gully Series.
Desi’s Roast Beef with Carrots and Potatoes
Ingredients & Directions
Beef of your choice, such as Chuck, Round, or Prime. Use corning ware with cover. Cut potatoes into 2 inch chunks (or use fingerling or small potatoes whole), and cut carrots into thirds. S & P over ingredients. Add drizzle of Kitchen Bouquet over everything, and finish with enough water to give you ¼ inch at bottom of corning-ware. Bake at 350 degrees until tender.
Note: Desi added a bit of rosemary from her herb garden. She's not sure she likes it, but Lenny does. Of course, he likes everything about Desi. ---From WOLFHEART, Book 2 in the Shady Gully Series.
Beef of your choice, such as Chuck, Round, or Prime. Use corning ware with cover. Cut potatoes into 2 inch chunks (or use fingerling or small potatoes whole), and cut carrots into thirds. S & P over ingredients. Add drizzle of Kitchen Bouquet over everything, and finish with enough water to give you ¼ inch at bottom of corning-ware. Bake at 350 degrees until tender.
Note: Desi added a bit of rosemary from her herb garden. She's not sure she likes it, but Lenny does. Of course, he likes everything about Desi. ---From WOLFHEART, Book 2 in the Shady Gully Series.
Desi’s Black-eyed Peas and Ham
Easy Directions
Rinse beans, and put into salted water. Cut up onion and ham. Add a tablespoon of Santa Fe Ole green chilis. Bring to a boil, lower to simmer. Add S & P, and cook until tender. Approx. 2-3 hours.
Note: Desi insists the fresh peas she gets from Wolfheart's garden are the best. From WOLFHEART, book 2 in the Shady Gully Series.
Rinse beans, and put into salted water. Cut up onion and ham. Add a tablespoon of Santa Fe Ole green chilis. Bring to a boil, lower to simmer. Add S & P, and cook until tender. Approx. 2-3 hours.
Note: Desi insists the fresh peas she gets from Wolfheart's garden are the best. From WOLFHEART, book 2 in the Shady Gully Series.
FEATURED SOUTHERN RECIPE: From Glenda Jolly Hathorn in Louisiana
Shrimp & Crawfish Pie
Shrimp & Crawfish Pie
Glenda said she just whipped this up in the kitchen!
"I put this together they (her family) said it was good I maybe would have used a half can more of the cream mushroom soup."
One pound cleaned crawfish tails chopped
One pound shrimp I used those peeled deveined gulf shrimp, chopped sautéed
I made a roux with 1/2 cup flour and 1/4 cup oil, I put about 1 1/2 teaspoon filet and teaspoon Tony’s browned it and cooled it
One can mushroom soup
2 eggs
1 Onion 1 green pepper chopped sautéed cooled
Whisk eggs and soup into the roux after it cools so the eggs won’t curdle
Divide it up between 2 deep dish pie crusts
One pillsbury crust over each pinch edges of each pie together trim excess of top crust
Baked 350 for 20 minutes then added strip of foil around edges cranked it up to 400 cooked it 25 more minutes
Note: I sure wish I could whip something up like that....looks DELICIOUS!
"I put this together they (her family) said it was good I maybe would have used a half can more of the cream mushroom soup."
One pound cleaned crawfish tails chopped
One pound shrimp I used those peeled deveined gulf shrimp, chopped sautéed
I made a roux with 1/2 cup flour and 1/4 cup oil, I put about 1 1/2 teaspoon filet and teaspoon Tony’s browned it and cooled it
One can mushroom soup
2 eggs
1 Onion 1 green pepper chopped sautéed cooled
Whisk eggs and soup into the roux after it cools so the eggs won’t curdle
Divide it up between 2 deep dish pie crusts
One pillsbury crust over each pinch edges of each pie together trim excess of top crust
Baked 350 for 20 minutes then added strip of foil around edges cranked it up to 400 cooked it 25 more minutes
Note: I sure wish I could whip something up like that....looks DELICIOUS!