1 8-ounce package cream cheese softened
1/3 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 cup blueberries
1/2 cup blueberry preserves
1 package frozen puff pastry sheets ( 2 sheeets), thawed
1 egg
1 tbs water
Archive for the ‘Recipes’ Category
Overnight Spice-Nut Coffee Cake
October 26th, 2011 by cindee
This is one of those yummy recipes that you can mix and refrigerate over night. Nice to sleep in a few extra minutes in the morning ! I recently had 2 Australians cou[ples visiting and Michelle asked for the recipe. Whenever I am asked for one of Southern Comfort Bed and Breakfast’s recipe I always publish it.
Southern Comfort Bed and Breakfast has a new Blueberry Recipe!
June 24th, 2011 by cindee
Blueberries are so ripe down here is south Louisiana that they are falling off the bushes! Considering the drought for the last few months it has turned out to be a good crop and they are plump and juicy.
At your uptown/garden district bed and breakfast, we use the freshest ingredients that are available. Larry, owner of the 1896 O’Malley House , another New Orleans B&B;, shared this recipe with me. I have served it several times now and the plates come back empty. You might give it a try, its quick and easy .
Read the rest of this page »
Praline Bacon
December 27th, 2010 by cindee
Amy , Dan and Avery, my favorite guests from Neveda requested our recipe for praline bacon. This is sooooo good! I serve this with sweet potato and pecan waffles.
The key ingredient is Steen’s Cane Syrup. Since 1910, five generations of Steen’s have produced this cane syrup in Abbeyville Louisiana. They still use the original recipe , steam equipment and open kettle method to make pure cane syrup. It is thick and dark with a very distinct and robust flavor.
1 pound good thick cut bacon Read the rest of this page »
4 TBS cane syrup
3/4 cup brown sugar
3/4 cup pecans, toasted and chopped fine
Christmas Pralines
December 13th, 2010 by cindee
One of my fond memories of Christmas were the tins that were filled with my Mom’s homemade candies. She would start weeks ahead to fill them with divinity, chocolate and peanut butter fudge and of coarse those melt in your mouth creamy pralines.
Nowadays, most pralines are sold in small boutiques and gift shops in the French Quarter. I ‘m not a fan of those shops as I find them to be too sugary and they crystallize very quickly. I much prefer my Mom’s recipe that is rich and creamy. Give it a try, you and your family will be fighting over them at the Christmas table!
4 tablespoons butter(unsalted)
1/2 cup + 4 tablespoons heavy cream
1 cup sugar
1-1/4 cups packed light brown sugar
2 cups fresh pecan pieces
Line baking sheets using wax paper.
Sun Dried Tomatoes and Goat Cheese Quiche
August 20th, 2010 by cindee
I am always searching for new breakfast ideas. I found this recipe in Breakfasts Brunches published by the Culinary Institute of America. There are over 175 recipes from the world’s premier culinary college. There are new and familiar breakfast beverages, breakfast breads, pastries and breakfast and brunch standards - pancakes, crepes, waffles, eggs and hot cereals with a new flair. The photo’s alone will make you salivate!
Bananas Foster, A true New Orleans experience!
June 13th, 2010 by cindee
New Orleans was the major entry port for bananas coming from Central and South America back in the 1950’s. Owen Edward Brennan asked chef Paul Blangé to experiment with bananas and find a novel culinary creation to promote the “exotic” imported fruit. Bananas Foster emerged as a hit dish and is still a New Orleans’ inspired favorite.
Until the next time you visit New Orleans, try this recipe at home.
