• 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 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.
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
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!
[Used with permission by Author, Gretchen Frith]
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.
Granola is incredibly easy to make and provides a healthy breakfast or snack. Ingredients can be tailored to your taste.
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.
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.
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)
This is my own adaptation of this classic recipe.
½ c. sugar
½ c. brown sugar
½ c. butter
1 tsp. vanilla
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.
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.
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 lemon
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.
¾ 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.
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
My 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)
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.
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The Stockade Bed & Breakfast
8860 Highland Road
Baton Rouge, LA 70808
Toll Free: 888-900-5430