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Bayou's Mardi Gras Slaw
This is a wonderfully colorful cole slaw perfect for celebrating Mardi Gras or any other time. It is presented in the official colors of Mardi Gras: purple, green, and gold. The sauce is a perfect blend of sweet and tart, with a little cayenne pepper for bite. Do not dress the coleslaw ahead, or it will become soggy.
Cajun Wild Rice
This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!
King Cake Cupcakes
These king cake cupcakes are less yeasty and more cake-like than the cake. They get you the vanilla-nutmeg-lemon-buttermilk flavor and fun colors of a traditional king cake — without waiting around for a yeasted dough to rise.
Semla
A semla (semlor is the plural form) is a Swedish cardamom bun filled with marzipan and sweetened cream. These are traditionally served on Fat Tuesday, but nowadays these delicious pastries are happily eaten as often as they can be found. We love that these are not too sweet and are just big enough.
Pig Picking Cake III
This is my daughters favorite. It is an easy mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!
Bourbon Bread Pudding
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Fastelavnsboller (Fastelavn Buns)
Traditional Danish buns with a custard-type cream and chocolate icing are always eaten by children on Fastelavn, which falls around Shrove Tuesday.
Pecan Pralines
This was my mother's recipe.
Bananas Foster Pudding
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Chiacchiere with Sanguinaccio
'Chiacchiere' is a dessert that is fried and sprinkled with confectioners' sugar and served with sanguinaccio. It is a traditional Italian dessert in the region of Campagnia, served during 'carnevale' or as we say Mardi Gras. It is served with 'sanguinaccio' a chocolate sauce used for dipping the 'chiacchiere'. Years ago the sanguinaccio was made with chocolate and pig's blood, but now the use of the blood has been banned due to health concerns, but in small villages across Italy it is still used.
Pralines II
Delicious candy and pretty easy to make.
Skinny Foster
A lighter version of the traditional dessert. Also yummy served over pancakes instead of syrup.
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