The quintessential New Orleans candy. In New Orleans, they are pronounced PRAW-leens, NOT PRAY-leens.
3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
2 tablespoons butter
1 cup pecans
Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a [...]
Archives for Heritage Recipes category
1/4 cup plus 2 tablespoons butter
1 1/4 cups sugar, divided
3/4 cup all-purpose flour
2 teaspoons baking powder
Dash of salt
3/4 cup milk
2 cups sliced peaches
Melt butter in a 2-quart baking dish. Combine 3/4 cup sugar, flour, baking powder, and salt; add milk, and stir until mixed. Pour batter over butter in baking dish, but do not stir. [...]
Coconut cakes are the crowning glory of the Christmas feast in many a Southern household. They are found throughout the region, and recipes date back to the early years of the nineteenth century.
This cake was part of every Christmas from my first to the present day, some half century later. I remember my grandfather heading [...]
This is the best sweet potato pie I have ever put in my mouth, in large part because of its unusual flavor.Traditionally, sweet potato pie is flavored with the same spices as its cousin, pumpkin pie—cinnamon, nutmeg, cloves, ginger and allspice. The surprise in this version is that it eschews the heavy, heady flavor of [...]
Ambrosia is the simplest Southern dessert, an heirloom classic made with fresh fruit, sugar and grated coconut; the recipe for ambrosia first began appearing by that name in Southern cookbooks in the last quarter of the nineteenth century.
Yield: 6 servings
6 navel oranges, peeled, sectioned and chopped
1 pineapple, peeled and cut into 1-inch cubes
2 cups unsweetened [...]
