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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.


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


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.


The Stockade Wins Louey Award

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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
  • Regular blogposts on
  • 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 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.


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.


Cream of Broccoli Soup

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Cream of Broccoli Soup¾ c. chopped onion
1 carrot, sliced thin
2 tsp. mustard seeds
2 Tbsp. unsalted butter
¾ pound broccoli, chopped coarse (about 3½ cups)
2 c. chicken broth
1 c. water
1½ tsp. fresh lemon juice, or to taste
¼ c. sour cream

In a heavy saucepan cook the onion, carrot, mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft. Add the broccoli, the broth, and the water and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender, purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

This is a light soup with wonderful flavor.

Creamy Egg Nog

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6 egg yolksEgg Nog
6 egg whites
¾ cups sugar
2 cups whipping cream
2 cups milk
1 cup brandy

Beat egg yolks until thick and lemon-colored. Gradually add ¾ cups sugar, beating well. Stir in whipping cream, milk and brandy. Beat egg whites until soft peaks form. Fold into brandy mixture. Chill thoroughly. Sprinkle with nutmeg.

Serves 8 cups

DeeDee’s Christmas Cookies

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DeeDee’s Christmas Cookies

LemonCookies2My great Aunt Concetta “DeeDee” DeLerno was a great cook, or so I am told. Unfortunately, I never met Aunt DeeDee. But, even though I know I am my mother’s daughter, every time I look in the mirror (I am the spitting image of her), I also know that I am related to my grandfather’s sister, Concetta DeLerno. I make up my own recipes, I like the science of cooking as much as the ritual, and I KNOW food. I have Mediterranean blood, love red wine, garlic and olive oil. I am Italian even though I don’t look it. I wish I had gotten to know Aunt DeeDee and would have loved to cook with her! This simple cookie recipe reminds me of my roots in Ustica and Brindisi, Italy. I use my Meyer Lemons off the bush in the front yard. Thanks for the recipe Aunt DeeDee!

½ lb. butter
4 cups flour
1 2/3 cups sugar
1 whole lemon (grated and juice)
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons cream of tarter


Sift flour once. Sift flour again with cream of tartar and baking soda.

Cream butter and sugar together. Add eggs, vanilla and lemon. Fold in flour mixture.

Roll out with rolling pin and use cookie cutter.

Bake at 350 for about 10 minutes.

Oak Alley Plantation

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Oak Alley PlantationOak Alley Plantation is located on the Mississippi River, on River Road in Vacherie, St. James Parish. Called the Grande Dame of the Great River Road, it is named after its distinguishing feature, an alley or canopied path created by a double row of live oaks, about 800 feet long, which runs between the house and the Mississippi River. The oaks were planted in the early 18th century, long before the present house was built. The property is composed of 25 acres of history and romance, regret and rebirth, tragedy and triumph.

At Oak Alley, you can enjoy a professionally guided tour of the Big House; visit the Civil War Encampment; Witness the “Slavery at Oak Alley” exhibit; explore 25 historic acres; see newly planted pecan trees commemorating Antoine, an enslaved gardener who grafted the first paper shell pecan; visit the Blacksmith Shop; stroll the magnificent alley of 300 year old live oak trees leading a quarter mile to the Mississippi River; and shop in the Gift Shop. There is also a restaurant on the property offering Cajun/Creole Cuisine. Cottages on the property offer an overnight stay.

Oak Alley was built, along with other plantations, when the River Region sugar industry was flourishing. Many of these homes have disappeared by the passage of time, but Oak Alley remains as a testimonial to the Old South’s Golden Age.

It was restored in 1925 by Mr. and Mrs. Andrew Stewart, carefully planned so that the inclusion of modern plumbing and kitchen facilities would conform to the original architectural format.

Shortly before her death in 1972, Josephine Armstrong Stewart created the Oak Alley Foundation, a 501(c)(3) non-profit , charitable, literary, educational trust, so that, through the love and support of those who value a region’s link to the past, the mansion and 25 acres of grounds would endure.

Zeb Mayhew, Jr., Josephine Stewart’s great-nephew jumped at the opportunity to take over the Oak Alley Foundation.

For more information, visit

For directions to the plantation, visit:

Sherri Short, Artist

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BullSherri Short, a Baton Rouge Artist, will be at The Stockade for Highland Nights this Friday, November 14th. Here’s a little information about Sherry:

OysterSuffering from the empty nest syndrome and finding herself with time on her hands, Sherri started painting classes with her neighbor a few years ago. She has a priceless eye for putting things together whether it is interior design, clothing, store merchandising, flower arranging, cooking, etc. A natural talent that had a little help from her friend, Sherri has continued to take lessons and grow from one artistic medium to another. At The Stockade she will show her recent oysters in oil!



Sandy Engels of The Purple Sage

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Sandy EngelsSandy Engels of The Purple Sage will join us at The Stockade for Highland Nights this Friday, November 14th.

Sandy’s tagline, “Wise Skincare with a Bit of Southern Sass” is a good indication of the philosophy of Sandy and her products. Her company, Purple Sage, is a touch of Sass (think purple), Wisdom (that’s the Sage), and Rebel (that’s me, the owner).Patchouli-Natural-Soap_

Sandy wanted to make soap since she was a child and describes her fascination with that project in her bio on her website, The Purple Sage.

Lavender-LotionIn addition to hand blended soaps, her company makes lotions, creams for pain discomfort, foot creams, foaming milk baths, bath fizzies, facial toners, sugar scrubs, room sprays, body sprays, laundry powder, and dishwasher cubes.



Lavender-Mist_ Body-Butter_