NEW ORLEANS —
1 (16 oz.) package dried butter beans
1 onion, chopped
1 lb. pickled meat
3 Tbsp. garlic, minced
4 Tbsp. butter
1 Tbsp. Creole seasoning
1/2 tsp. white pepper
1/2 tsp. paprika
8 cups chicken stock
2 bay leaves
4 thyme sprigs
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 lb. shrimp, peeled and deveined
parsley for garnish
In a large heavy-bottomed saucepan, sauté onions and pickled meat in butter until onions are translucent, about 5 minutes, and add garlic cooking for 1 minute. Add Creole seasoning, white pepper, paprika, and beans, stirring until well blended. Add enough stock to cover the beans and add bay leaves, and thyme.
Bring the beans to a slow boil, reduce heat and simmer. Cover pot loosely. Check every 15 minutes to add stock to just cover the beans. Resist the urge to stir the beans as it will cause the tender beans to split apart. Continue to check the liquid level and cook for 1 1/2 hours. Season with salt and continue to simmer until beans are tender, add shrimp and continue to cook for 10 minutes.
Remove beans to a serving dish. Remove thyme sprigs, and adjust seasoning with salt and pepper, gently stirring add parsley and serve.
Pecan Crinkle Pie
1 package phyllo dough (2 rolls)
1 cup butter, melted
1 cup milk
1 cup sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
1 cup sugar
1 cup water
1 teaspoon lemon juice
2 cups pecans, chopped
Thaw phyllo dough completely in refrigerator overnight.
Preheat your oven to 350 degrees. Line a 9×13 pan with parchment paper.
Working with two sheets of phyllo dough at a time, hang sheets from your hands and gather/fold into a loose accordion about 1 inch thick.
Place in prepared pan, folds facing up, and repeat until all phyllo dough has been used. Adjust the phyllo accordions as needed to make sure they fill the pan loosely with no dense folds.
Bake phyllo for 10 minutes.
Remove from oven and drizzle the melted butter evenly over the phyllo dough. Return to oven and bake for an additional 10 minutes.
In a large measuring cup prepare the custard by whisking together the milk, eggs, sugar, and vanilla extract. Remove phyllo from the oven and pour the custard evenly over the top. Return to oven, and bake until the top is golden and crispy, about 30-40 minutes.
In a small saucepan over medium heat, combine sugar, water, and lemon juice. Whisk to combine and heat to a simmer. Continue to simmer until some of the moisture has evaporated and the syrup has thickened, about 10 minutes. Remove from heat.
When cake is golden and the 30-40 minute bake is complete, remove the pan from the oven sprinkle pecan pieces and drizzle the warm syrup evenly over the top.
Allow cake to cool to room temperature, cut, and serve.
Cookies for Mom
1 1/4 cups rolled oats
1 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 cup brown sugar light or dark
1/2 cup granulated sugar
1 cup Mix-ins of your choice choose from chocolate chips, peanut butter chips, butterscotch chips, chopped nuts, dried fruit, or shredded coconut.
1/2 cup butter softened (1 stick)
1 large egg
1 1/2 tsp. vanilla extract
To make the mix, combine the flour, baking powder, baking soda, and salt in a small bowl. Place the flour mixture in a 1-quart jar.
Layer the brown sugar, granulated sugar, mix-ins of your choice, and oats in the order listed, pressing firmly after each layer. Seal with lid and decorate with ribbon as desired. Attach recipe printable.
To bake the cookies, preheat the oven to 350 degrees F with the oven rack in the center position.
In a large mixing bowl, beat the butter, egg, and vanilla until well blended. Add the cookie mix and mix well, breaking up any clumps.
Drop the dough by heaping tablespoonfuls onto lightly greased or parchment-lined baking sheets, leaving about 1 1/2 inches between each ball of dough.
Bake for 12 to 15 minutes, until light golden brown, rotating the pan’s positions halfway through. Remove from the oven, and let cool on a wire rack.