Regardless, this recipe is a Houma Indian recipe taught to me by one of my sister-in-laws; well, actually the only one who bakes them. This is about the only kind of pie I’ve ever seen my native American kinfolk bake or eat. Is that strange?
As most of you know, I haven’t been posting much because the lens on my Nikon D-50 broke. No, I have not called Nikon and I’m not sure why not. All my photos have to be taken with my zoom lens, which means standing far from the subject and often results in blurry shots.m. I’m…
If you recall, I previously posted the recipe for Gingerbread Bayou People! This year, I only baked Bayou Boys! My 21-year-old son asked for a tin of these as a gift. That’s easy enough! And please don’t be offended that they are all naked this year. I forgot to buy their clothing! These are the…
Terry, one of our readers, is looking for a fig pie recipe. I have not yet made this recipe, but it comes highly recommended from my friend Lynn’s website: Eat Like a Native. This site features real Louisiana cooking by local folks. If you haven’t visited, please feel free. I put out a bulletin over…
BERRY FILLING: In saucepan, heat 1 QT ripe berries, 1 Cup water, I cup sugar, 2 T butter or margarine. Then add 2 T flour to thicken. Simmer on low heat, until desired thickness. Do not scorch. SELF CRUSTING COBBLER: Sift together in large mixing bowl, 1 C flour and 2 tsp. baking powder….
What kind of berry, you might ask? Well, that is the question/debate of the day. There are two types of wild berries down here, the most common is called the Southern Dewberry. Dewberries ripen earlier than blackberries. The fruits are generally smaller, and more tart and grow more vine-like. Blackberries have a more bushy plant…