The Stockade Bed and Breakfast

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Oatmeal Maple Syrup Muffins

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½ c. butter, softenedOatmeal Maple Syrup Muffins
½ c. dark brown sugar
½ c. real maple syrup
1 egg
1 tsp. vanilla extract
½ c. half-and-half
1 c. all-purpose flour
1 c. quick cooking oats
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon

Preheat oven to 375º
Grease muffin cups or line with paper muffin liners. In a large bowl, cream together butter and dark brown sugar. Beat in maple syrup, egg, cream and vanilla. In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Spoon batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.

Bridal Dressing and Honeymoon Suite Package

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Bridal Dressing

Share a special time and pamper yourself on the most important day of your life with the people who are closest to you – your bridal party and mothers! Our Bridal Dressing Package will add a memorable experience to your wedding day as you share the excitement of preparation for the big event. Held in our Rex Room, the largest and most beautiful room in the house, you and your bridesmaids will have ample room for doing hair and makeup prior to dressing for the big event.

The package includes:
• 2-night rental of the Rex Room with the Bridal Dressing on the day in-between
• If day wedding, continental breakfast –pastries, muffins and fruit.
• If evening wedding, an hors d’oeuvre tray for up to 8 people (fruit, cheese, crackers, finger sandwiches)
• Beverages: soft drinks, bottled water, coffee
• Toast your day with Champagne and Mimosas (additional cost of $40 for up to 8 people)
• You may arrange for hairdressers and makeup artists to attend in order to have everything done in one place, in an elegant suite with ample room.
• Your photographer and videographer are welcome to capture memories of that special time.

Rex Honeymoon Suite:

The lovely Rex Room will be the Honeymoon Suite following your reception, with spa toiletries and turn-down rose petal service and a delicious hot breakfast in the morning.

Cost of Package: $700 + tax (not including champagne/mimosa service)

Please note: A $300 non-refundable deposit is due to hold your event. The remainder is due 14 days prior to the event and becomes non-refundable at that time.

Food Network Magazine Staff Enjoys High Spirits and Good Eats at The Stockade B&B

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Not every innkeeper spends their days racing in a go-cart grand prix and their nights courting ghosts — but Janice DeLerno is not your ordinary innkeeper. And during this year’s Louisiana Travel Promotion Association fundraising activities, Janice and several prominent members of the local travel industry did these things and more.

NOLA Motorsports ParkIn conjunction with the LTPA Summit — which is held annually in August in partnership with the Louisiana Office of Tourism — there is also an optional fundraiser that LTPA members can choose to attend. This year’s event was held at NOLA Motorsports, where attendees put their driving skills to the test in New Orleans’ ultimate “geaux cart” racing experience.

After everyone crossed the finished line, Visit Baton Rouge Executive Director Paul J. Arrigo conducted the Travel Pac fundraising auction. In the end, the item with the highest bid was donated by Ms. DeLerno herself: a one night’s stay and elegant dinner for ten at The Stockade Bed and Breakfast, won by Food Network Magazine.

On March 18, 2015, members of the Food Network Magazine staff Food Network Dinnerarrived at The Stockade to redeem their prize. Guests were Tim Chandler, Jennifer Walker and Susan Bravman with the Food Network; Kyle Edmiston, Assistant Secretary of Tourism and his wife, Leslye; Paul J. Arrigo, CEO and President of Visit Baton Rouge; Katie Guasco, Director of Marketing and Communications for Visit Baton Rouge; David and Mary Dalquist with the Scenic Byways Program.

Chef Jeremy CocoChef Jeremy Coco, the Dean of Education and Chef Instructor at the Louisiana Culinary Institute, served as the chef for the evening. Drawing on his experience at Juban’s Restaurant in Baton Rouge and his Southern background, Chef Coco prepared a menu using only Louisiana-based products and recipes. Dishes included handmade sausage, turtle soup and Zapp’s Encrusted Redfish. Wine was paired and provided by Steve Staples of Paul Bologna Fine Wines.

At dinner, topics of conversation naturally gravitated toward issues facing the Louisiana tourism industry.

Kyle and Leslye Edmiston“I greatly enjoyed the opportunity to participate in conversations about important aspects of sustaining and growing Louisiana tourism experiences,” said David Dalquist. “Being from Iowa, I can’t remember the last time my wife and I enjoyed an evening so delicious and spirited!”

Susan Bravman also fondly recalled the evening’s festivities. “We spend many evenings on the road, but this was truly a highlight,” she said. “The group quickly became fast friends and the food was sublime … breakfast was just as delightful as dinner.”

And despite Janice’s best efforts, The Stockade’s resident ghost Muffy was nowhere to be found. But the lack of ghostly spirits didn’t seem to dampen the spirits of the guests involved.Front of Stockade

“We had the best time, the best food and the best company … it was a real Louisiana kind of party,” said Jennifer Walker. “The Stockade is an incredible place to stay with such an incredible history. I can’t wait to come back.”

Apple Cinnamon Pancakes

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Apple-Cinnamon Pancakes

• 1 medium green apple
• 2 c. Pancake Mix (we use Krusteaz Buttermilk Pancake Mix)
• 1 1/4 c. Milk
• About 1 tbsp. (or to taste) cinnamon

 

Preheat griddle to about 350 or medium heat.

Use the broader part of a cheese grater to grate the apple into a bowl or plate. Mix the pancake mix and the milk in a bowl well. Add the cinnamon and the apple and mix well. Pour the batter onto greased preheated griddle in 3 inch circles. Cook on medium for best results.

Our very own groundskeeper Steve created this recipe. Instead of doing the usual Blueberry or Banana Pancakes, Steve took a stab and created this delicious breakfast dish.

Crawfish Pie

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Crawfish Pie

Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish. 

 

 

Ingredients:

4 tablespoons butter
3 tablespoons flour
1 ½ cups onion, small diced
¼ cup bell peppers, small diced
¼ cup celery, minced
1 ½ teaspoons salt
½ teaspoon black pepper
1 bay leaf
¼ teaspoon cayenne pepper
¾ cup tomatoes, peeled, seeded, and diced
1/4 cup heavy cream
1 pound peeled crawfish tails
2 dashes Worcestershire sauce
1 9-inc prepared pie shell

Directions:

In a large skillet, melt the butter over medium-high heat. Add the flour to the melted butter, stirring until it is nicely mixed. Cook for about 3-4 minutes. Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Stir and cook until golden brown. Add the tomatoes, cream and Worchestershire sauce and cook for 15 minutes. Continue stirring. Add the crawfish and allow them to simmer for two minutes before removing the pan from the heat. Refrigerate the mixture until cooled.

Preheat oven to 375 degrees. Pour the chilled crawfish mixture into the prepared 9-inch pie shell. Bake for 40-45 minutes or until the pie shell is golden brown. Remove from the oven and slice. Serve warm.

From My Kitchen to Yours, The ‘Bleep’ My Family Eats” is written with a love of food and the joy it brings to family and friends. Happy Eating!
Gretchen Frith
[Used with permission by Author, Gretchen Frith]

 

How to Peel and Eat Boiled Crawfish

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Peeling Boiled Crawfish

Some folks here in Louisiana consider eating crawfish an Olympic event. It is definitely a skill to learn and practice, or you’ll be left at an empty table and not-so-full tummy. Study this method and you will be able to compete with the best of us Louisianans.

 

• Grasp the head with one hand, and the tail with the other.
• Gently squeeze the tail near where it connects with the head.
• Twist the tail until it separates from the head.
• Squeeze the tail to make it crack from where the head was to the tail (not necessary with small crawfish)
• You may want to remove the black line (we’ll let you figure out for yourselves what that is)
• Peel or pull away the shell. You can peel a small section near where the head was, grab it with your teeth, and squeeze the rest of the shell so that it slips out (requires practice).
• If the claws are large, carefully remove the pincher to extract the claw meat.
• Suck the head, optional (if you’re brave)! It’s probably best that you don’t look at it first.

While good crawfish do not require any dipping sauce, many people like to use sauces to enhance the flavor. The most popular seem to be Ketchup or Ketchup+Mayonnaise.

Enjoy your crawfish and “Laissez les bon temps rouler”! (Let the good times roll). This is our philosophy in Louisiana and is a phrase you will hear and read often when here.

Homemade Granola

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Granola is incredibly easy to make and provides a healthy breakfast or snack. Ingredients can be tailored to your taste.

Ingredients:

3 c. OatmealHomemade Granola
1/4 c. Coconut oil
1/4 c. Honey
1/4 c. Milled flaxseed
1/2 c. Chopped pecans
1/2 c. Sunflower seeds
1/2 c. Dried cranberries
1/2 c. Dried blueberries

Directions:

Combine oats and pecans.

Boil the coconut oil and honey in the microwave for 1 – 2 minutes. Pour over oat and pecan mixture.

Add milled flaxseed, then combine all ingredients until coated.

Put on baking sheet and bake in 350 degree oven for 10 minutes, then stir.

Put back in oven and turn off. Take out of oven when it is cooled off. You can leave it overnight.

Add sunflower seeds, dried fruit and any other ingredients that you want such as almonds, coconut, raisins, cinnamon, brown sugar, salt, etc.

Serve with soy milk or almond milk for a delicious, healthy breakfast or snack. Can also be eaten dry.

Enjoy!

The Stockade Wins Louey Award

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JToliverPhotogaphy

We Won! We are pleased to announce that The Stockade Bed and Breakfast won the coveted Louey Award for Accommodation of the Year/Bed and Breakfast given by the Louisiana Travel Promotion Association (LTPA). The award was presented to Janice DeLerno on January 28th at the Annual LTPA Meeting held at the Cypress Bend Golf and Conference Resort on beautiful Toledo Bend in Many, Louisiana.

Janice serves as a board member for the LTPA as well as the President of the Louisiana Bed and Breakfast Association. Her serving on both boards is important in that it brings the entire bed and breakfast industry to the forefront of travel in Louisiana.

The Louey Awards honor and showcase individuals and organizations which have made outstanding contributions to the Louisiana tourism industry and/or created innovative, results-producing marketing strategies or customer service programs that attract visitors to our state.

The Stockade won the award based on their creating a Social Media Marketing Campaign to promote The Stockade as a lodging/event facility to travelers worldwide.

The publicity to support the events through social media, Constant Contact and accompanying blogs about The Stockade Bed and Breakfast helped to generate an additional 10% in occupancy and thousands of dollars in revenue for the year of 2013 and first half of 2014. We have continued to see a higher rate of return for 2014 and believe that 2015 will be even higher. The Stockade has become an integral part of the tourism economy of Baton Rouge in a niche market that is underserved in the community.

This campaign focuses upon the introduction and management of the following:

  • Consistent posting to the social network accounts of The Stockade including Facebook, Twitter, GooglePlus and LinkedIn.
  • Quarterly Constant Contact newsletters to current customer database.
  • Consistent updating and introduction of fresh content of The Stockade website www.thestockade.com.
  • Regular blogposts on www.thestockade.com.
  • This campaign is ongoing and a dedicated employee has been hired to post to and maintain Facebook, Twitter, GooglePlus and LinkedIn social media accounts as well as to write the newsletters and blogs which highlight informative, engaging facts about bed and breakfast travel, fun and interesting things to do while visiting Louisiana, topics of general interest related to cooking, decorating, art, gardening, sports and all local events associated with the same. New updates to the website are regularly scheduled to keep www.thestockade.com ranked high in the search engines. Since bed and breakfast travel is a niche market which has come into its own by attracting new clients from emerging markets such as the Gen X’ers and Millennials as well as the original Baby Boomer market, there is a wide range of interests to entice clientele.
  • Along with increased posting and blogging came the need for more to write about. Activities were created at the Stockade, therefore giving more subject matter for postings. Other annual community events were more rigorously promoted through social networking.

PhotoSherryCropped

Thanks for reading!

And, hey ya’ll, can I get ya a glass of sweet iced tea before ya mosey on down to the plantation? Au Revoir!

(Award photo by JToliver Photography)

Banana Nut Bread (or Muffins)

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This is my own adaptation of this classic recipe.

½ c. sugar
½ c. brown sugar
½ c. butterBanana Nut Bread Photo
1 tsp. vanilla
2 eggs
½ c. whole-wheat flour
1½ c. regular flour
1 tsp. baking powder
1 level tsp. baking soda (in a few drops of water)
1 pinch salt
1 c. pecans, chopped
3 to 4 very ripe bananas

Preheat Oven to 325°

Combine cream sugar, brown sugar, butter, and vanilla.

Add eggs to mixture.

Mash bananas.

Add bananas and salt to the mixture.

Then add baking powder to flour and pour gradually into mix.

If you use nuts, add them next.

And lastly, baking soda.

Mix well and divide into 2 loaves.

Bake in greased loaf pans at 325° for 40 to 50 minutes; test with a straw.

Meyer Lemon Meringue Pie

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6-year old grating lemons

This Meyer Lemon Meringue Pie recipe is so easy, even a 6 year old can make it. It is the fresh homegrown lemons that makes it so delicious.

 

 

 

1 baked pie shell (brush with egg white before baking)
1 can of sweetened condensed milk
3 large eggs separated (Use yolks in filling and make meringue out of whites.)
1/2 c. Meyer lemon juice
1 tsp. grated zest of lemonChild eating pie
¼ tsp. cream of tartar
¼ c sugar

Mix condensed milk, 3 egg yolks, lemon juice and zest of lemon and pour into baked shell. Chill.

Tess with Meyer Lemon Tree Front YardWhip 3 egg whites with 1/4 tsp cream of tarter. Add 1/4 c. sugar after egg whites are partially whipped. Beat until stiff, spread over chilled filling and bake at 350 degrees until brown. Chill.