Well, it’s about that time. The time when the pumpkins that you picked up for that Jack-O-Lantern that never materialized are starting to look like they might not make it to Thanksgiving. It’s the time when open-air markets and grocery stores are bathed in seas of orange and inundated with the bland-tasting gourds.
Just remember, you heard it here first: The term “LOLLI – CAKES”. Dotter and I made cake balls and turned them into lolli-cakes. Come see what we did!
It’s that time of year again, and this is one of the most popular recipes in the Bayou Woman’s Recipe Box–Blackberry Cobbler!
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?
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….