BATON ROUGE LOUISIANA
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A cozy twist on two classics—sweet cinnamon dough filled with warm apple pie filling, swirled to perfection and baked until golden. Perfect for anytime you crave a little comfort. Ingredients: 2 cans (21 ounces each) apple pie filling 2 cans … Continue reading
Ingredients: 1 large potato, sliced very thin ½ large onion, chopped small ¼ bell pepper, chopped small 6 eggs 1 cup cheese ½ cup spinach 1 tsp. Cajun seasoning of your choice ½ tsp. salt ½ tsp. garlic powder Directions: … Continue reading
INGREDIENTS: 2 cups pancake mix 2 eggs, beaten 1 ¼ cups milk 2 tablespoons vegetable oil 1 teaspoon maple syrup ¾ cup granola without raisons ¼ cup toasted coconut ¾ cup pecan pieces Syrup and sliced fruit, optional DIRECTIONS: Preheat … Continue reading
This recipe takes breakfast to a whole new delicious level! INGREDIENTS: ½ pound of bacon, cut up Olive oil ½ onion ½ bell pepper 1 large potato, sliced thinly ¼ tsp. garlic powder ¼ tsp. salt ½ tsp. Cajun seasoning … Continue reading
Not your typical bread a pudding. This can be made in a 9X13 Pyrex casserole dish, or 8 individual 8 oz circular ramekins. Ingredients: ¼ cup butter 2 leeks, thinly sliced (pale green parts only) 1 (6-ounce) package fresh baby … Continue reading
This is an extremely moist cake…delicious! Also great for breakfast. Ingredients: 1 box yellow cake mix 1 stick butter, melted 1/3 cup oil ½ cup sugar 3 eggs, beaten 1 tsp. vanilla 1 cup chopped pecans 3 large ripe bananas, … Continue reading
It’s the Italian bread that makes this recipe unique! Ingredients: • 1 loaf Italian bread • 2 cups fresh or frozen blueberries • 8 oz. cream cheese • 12 eggs • 2 cups of milk • 1/3 cup of maple … Continue reading
Ingredients: 1/2 c. chopped onion 1/2 c. chopped green pepper 1/2 c. chopped red pepper 1/3 stick butter 3 handfuls of fresh spinach 6 large eggs 1/2 c. half & half 1 c. cheddar cheese Tony’s Seasoning Granulated garlic Directions: … Continue reading
Our guests at The Stockade Bed and Breakfast love to be served biscuits for breakfast, and sometimes make it a point to request them. This recipe is from Oak Alley Plantation in Vacherie, Louisiana. Ingredients: 1½ c. biscuit mix ½ … Continue reading
This recipe was featured in The Stockade Cookbook several years ago. It’s from Maude Pesson of New Iberia, one of Louisiana’s great cooks. This is good for breakfast, too. Ingredients: 1 1/3 c. oil 2 c. sugar 3 eggs 3 … Continue reading