2020 Holiday Cookbook by L'Observateur

‘OBSERVATEUR

Holiday Cookbook

A Special Supplement • 2020

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Advertiser Index St. James Hospital ..........................................2

RoseLynn Funeral Services................ .......17

Bailey’s World Famous Andouille.............4

St. James Nursery.......................................... 18

Crescent City Dentistry.................................5

Bec’s at the Lake........................................... 22

St. John Sheriff.................................................7

Pete’s Body Shop/Triple T’s Storage... 23

Cazenave.............................................................8

Via Link............................................................. 27

German Coast Farmer’s Market.................9

The Medicine Shoppe..................................28

Formal Connection.......................................10

L’OBSERVATEUR...........................................28

Jam’s Bottles Up............................................ 12

Eagan Insurance............................................. 31

Ross Louque Exterminating...................... 15

St. John Community Center..................... 32

The Pour House Saloon............................... 16

Thank you to our Sponsors!

Recipe Index Andouille Ro-tel Cups....................................4

Real Hot Chocolate........................................17

Shrimp Dip..........................................................5

Lydie’s Coconut Cake.................................. 18

Quick Brandy Egg Nog.................................6

Holiday Crockpot Beef................................ 19

Pecan Candy......................................................7

Spiced Apple Crumb...................................20

Shrimp Creole...................................................8

Onion & Garlic Mashed Potatoes ........... 21

Blackberry Dumplings...................................9

Butter Cream Icing....................................... 22

Chicken A La Gary........................................10

Red Velvet Cake........................................... 23

Jackie’s Mushroom Meatballs.................... 11

Reindeer Pecan Brownies......................... 24

Catfish and Biscuits...................................... 12

Gingerbread Pecans.................................... 25

Christmas Tree Cheesecake Brownies.. 13

No Bake Pumpkin Pecan Pie Bites.........26

Apple Cinnamon Upside Down Cake.... 14

Apricot Nectar Cake.....................................27

Delicious Shrimp Dip.................................... 15

Mom’s Apple Cake....................................... 29

Sugar-Free Goodness...................................16

Andouille Ro-Tel Cups 8 oz. cream cheese, softened 1 can Ro-Tel, drained ½ lb. Bailey’s andouille, ground 1½ c. Colby & Monterrey Jack cheese, shredded 3 pkg. mini fillo shells (in freezer section)

Preheat oven to 350°F. Combine cream cheese, Ro-Tel, andouille and shredded cheese in a bowl. Fill each fillo cup with andouille mixture and place in a baking pan. Bake for 15-20 minutes, until cheese is melted. Submitted by Kelly Klibert, Bailey’s Andouille Bailey’s Andouille

BAILEY’S

ANDOUILLE Sausage - Hog Head Cheese - Boudin Andouille - Tasso - Smoked Chicken

985-652-9090 513 W. Airline Highway LaPlace, LA 70068

www.baileysandouille.com 4

SHRIMP DIP 1/2 cup chopped celery Wishbone Italian Dressing 1/2 small onion, grated 11/2 lbs cooked shrimp, peeled & deveined 1 (8-oz) pkg. cream cheese mayonnaise (Blue Plate) 1/2 tsp. salt 1/4 tsp black pepper dash of garlic powder Mix celery and grated onion. Cover with Wishbone Italian Dressing just enough to cover). Place in a small covered container into the refrigerator for about 12 hours. Grate shrimp. Drain excess dressing from the celery

and onion mixture. Then add to grated shrimp. Use enough mayonnaise to form a consistency for dip. Add cream cheese, after beating smoothly , add salt, pepper and garlic powder. Mix well. This dip freezes well also. Serve with Ritz crackers. Submitted by: ROSS LOUQUE EXTERMINATING CO LLC

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Eggnog is a classic for holiday celebrations No beverage is more associated with holiday cocktail parties than eggnog, which is a beloved beverage come the holiday season. While it’s perfectly acceptable to purchase store-bought eggnog in the dairy case and dress it up with a favorite spirit, most eggnog recipes only feature a handful of ingredients and are quite easy to make at home. Rum, whiskey and brandy are customary liquors to use in eggnog recipes. However, The Spruce: Eats has taste-tested them all and believes brandy tops the others for the perfect finished product. Enjoy their version of “Quick Brandy Eggnog” below. Quick Brandy Eggnog 1 cocktail 1 11⁄4

ounce brandy ounces milk

1⁄2 ounce simple syrup 1 egg yolk Grated nutmeg or cinnamon for garnish In a cocktail shaker, combine the brandy, milk, simple syrup, and egg yolk. Dry shake without ice. Fill shaker with ice, then shake vigorously for about 30 seconds to ensure the egg is well mixed. Strain into an old-fashioned or cocktail glass. Add a dash of grated nutmeg or cinnamon as a garnish. Note: Only use a fresh egg. Test the egg’s freshness by placing it in a glass of water. If the egg floats, discard it, as this indicates the egg is too old. Only use eggs that rest on the bottom of the glass. This will ensure the most flavorful drink and helps to reduce the risk of salmonella.

Pecan Candy

2 cups sugar 1 cup light or dark brown sugar 1 stick margarine 1 cup milk 2 tablespoon Karo Syrup 2 cups pecans

Put all ingredients except for pecans in a pot and cook for 20 minutes. After boiling starts stir often. Add pecans and stir well. Pour into a greased pan. Let cool and then cut into squares. Submitted by Gary Wayne Dupré

St. John the Baptist Parish Sheriff Mike Tregre Be aware and stay safe this holiday season Mail any important items containing personal information at the post office. * If you mail at a free-standing mailbox, limit the exposure of your mail as much as possible. * Mail documents from work by giving it to the mail carrier in your building. * Check your home mailbox frequently. * Do not use the red flag attached to your home mailbox. If you mail anything from your home mailbox, do not advertise that you have mail to be picked up. * If possible, pay bills and receive pay checks electronically. * When writing a check, use a felt tipped pen. This will penetrate the check paper deeply, making the check more difficult to wash. * Request your checks be made out of tamper resistant paper. “A few extra precautions can help to make your holidays precisely what you want them to be.”

Shrimp Creole 3 Tbsp. Butter 1 Med onion, chopped 1 medium green bell pepper, chopped 1 Tbsp. cornstarch 1 lb. peeled shrimp 1 can tomato sauce 1 tsp. salt 1 tsp. sugar Â˝ teaspoon red pepper 2 ribs celery, diced 1 clove garlic chopped 1 can stewed tomatoes 1 Tbsp. Worcestershire sauce Combine butter, onion, green pepper, celery, and garlic in a 3qt. casserole. Cook for 3 minutes on medium uncovered, stirring once.

Worcestershire, salt, sugar and red pepper. Cook for 7 minutes uncovered on high stirring twice. Combine cornstarch with 2 teaspoons cold water. Stir into casserole pot. Cook uncovered for 3 minutes stirring once. Add shrimp. Cook uncovered for 2 to 3 minutes on high or until shrimp are pink. Do not overcook or shrimp will be rubbery. Serve over rice. Submitted by Debbie ManningThe Blvd. Bar

Add tomatoes, tomato sauce,

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BlackBerry Dumplings 4 cup berries 1 cup sugar 1/2 cup water 1 1/4 cup biscuit mix 1/4 cup sugar 1 egg 1/4 cup milk

and milk for dumplings. Drop by teaspoon full into boiling berries. Cover and simmer for five minutes. Yield 6 servings.

Place berries in pot with sugar and water, bringing to a boil. Mix biscuit mix, sugar, egg

Submitted by Gary Wayne Dupré

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PRODUCT LIST:

Fresh Produce • Local Honey Jams & Jellies Pastries, Artisan Breads & Cakes Kettle Corn & Cracklins Grass Fed Beef & Free Range Eggs Fresh Milk & Cheeses & Pickled Veggies Hot Tamales • Seafood

Jambalaya & Pastalaya BBQ Sauces • Salsa • Rubs Brisket & Pulled Pork Sandwiches Desserts Balsamics & Olive Oils Plants, Crafts, & Much Much More!

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Chicken a la Gary 6-8 boneless skinless thighs (breasts optional) 1 - 15 oz. can chicken broth 1 package Lipton Onion & Mushroom soup mix 2 -15 oz. cans new potatoes, sliced 2 jars button mushrooms

Add chicken broth until chicken pieces are halfway covered. Sprinkle 1/2 the contents of soup mix evenly over the chicken

Preheat oven to 375

Drain, then add the jars of mushrooms.

Lay chicken in a glass oven dish.

Drain, then add the cans of potatoes.

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Sprinkle remainder of soup mix evenly over the potatoes and mushrooms. Bake at 375 for 50 minutes or until internal temperature reaches 170F. Submitted by Gary Wayne DuprĂŠ This recipe was created because Gary only had one pan. This enabled him to cook an entire meal at once.

Jackie's Mushroom Meatballs Serves 6 3 lbs. ground beef 2 eggs 1/2 cup of seasoned Italian breadcrumbs 1/2 medium yellow onion chopped 3 jars button mushrooms 2 -8 oz. Mushroom Steak sauce 15 oz. can of beef (or chicken) broth Vegetable oil Flour Magnalite pot with lid Tongs Cookie sheet Meat thermometer DIRECTIONS: Mix beef, eggs, and breadcrumbs vigorously in large mixing bowl. Form mixture into large meatballs. Lay meatballs on cookie sheet (or wax paper) to await cooking. In a large Magnalite pot, pour oil to fill the bottom of pot. Brown onions in oil until translucent.

Add flour on medium-low heat for a makeshift roux. Stir constantly to avoid burning flour. When roux is done to satisfaction, pour in about 1/3 the can of beef broth. Raise heat to high, and brown the outside of the meatballs. Use tongs to turn them to brown on all sides. When browned, add mushroom and mushroom steak sauce. Add broth, if needed, to thin out consistency of sauce. Cover Magnalite pot reduce heat to medium low. Stir occasionally. With meat thermometer, check temperature of largest meatball. Cook until largest meatball reaches 170 degrees Farenheit. Serving suggestion Serve with mashed, creamed red potatoes. Submitted by Gary Wayne DuprĂŠ

Catfish and Biscuits U.S. Farm-Raised Catfish Fillets 1½ tablespoons Cajun seasoning 2 tablespoons butter 1 tablespoon olive oil ½ red onion, finely diced ½ cup celery, thinly sliced ½ red bell pepper, finely diced ½ green bell pepper, finely diced 4 large button mushrooms, sliced 1 large garlic clove, minced 1½ cups heavy cream 1 teaspoon hot sauce Salt and pepper to taste 8 biscuits, cooked as directed Sprinkle catfish with Cajun seasoning. Place large skillet over mediumhigh heat. Add butter and olive

oil. When butter is melted and hot, add catfish. Cook 4 minutes, turn and cook another 4 minutes. Remove from skillet and set aside. Add onion, celery, bell peppers and mushrooms to skillet; cook 4 minutes. Add garlic; cook 2 more minutes. Add heavy cream, stirring to combine. Cook 4 minutes or until cream mixture has reduced by half. Season with hot sauce, salt and pepper. Split biscuits and place on serving plate. Cut fillets in half; place one half on each split biscuit and spoon sauce over each.

Holiday Fun with Seasonal Sweets (Family Features) Festive fun and baking holiday treats go hand-in-hand, and these Christmas Tree Cheesecake Brownies provide a perfect way to enjoy a holiday tradition in the kitchen with loved ones. Decorate your own version using green and white frosting, sprinkles of your choice and candy canes for “stumps” in the tree-shaped sweets. Visit milkmeansmore.org to find more holiday inspiration. Christmas Tree Cheesecake Brownies Recipe courtesy of Jenn Fillenworth of “Jenny with the Good Eats” on behalf of Milk Means More Prep time: 10 minutes Cook time: 30 minutes Servings: 16 Nonstick cooking spray Cheesecake Batter: 8 ounces low-fat cream cheese, at room temperature 1/3 cup granulated sugar 2 eggs 1 tablespoon all-purpose flour Brownie Batter: 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup vegetable oil 1/4 cup milk 2 eggs 1 teaspoon pure vanilla extract

Decorations: green frosting white frosting assorted sprinkles star-shaped sprinkles candy canes Preheat oven to 350 F.

Coat 8-inch square baking pan with nonstick cooking spray; set aside. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat at medium speed until smooth and creamy. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended. Pour brownie batter evenly into prepared pan. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip. Bake 30 minutes until brownies are set. Cool brownies completely in pan on wire rack before cutting into triangle pieces. Decorate trees by piping green and white frosting. Top with assorted sprinkles and star-shaped sprinkles. Place 3-inch candy cane pieces in bottoms of brownies for stumps.

APPLE CINNAMON UPSIDE DOWN CAKE Topping: 3 Large Apples 2/3 Cups of Brown Sugar 1 Teaspoon of Cinnamon 4 Tablespoons of Melted Butter Cake: 1 ¾ Cup of Flour ¼ teaspoon of Salt 2 teaspoons of Baking Powder 1 teaspoon of Cinnamon ½ Cup of Butter ¾ Cup of Sugar 2 Eggs 1 Teaspoon of Vanilla 2/3 Cup of Milk Directions: Preheat oven to 350 °F. Prep the Pan; Coat the bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle the bottom of the pan with brown sugar. Assemble the Apples; In a medium bowl, toss the apples with lemon juice; arrange the apples in the prepared pan in two concentric circles (you might not use all of them). Prep the Cake Batter; in a separate bowl, whisk together the flour, baking powder, cinnamon and salt; set aside. In another bowl, use an electric mixer to beat the butter with the sugar until light and fluffy. Add the eggs and vanilla; beat until incorporated. With mixer on low speed, alternately add the flour mixture in three parts and the milk in two,

beginning and ending with the flour mixture. Spoon the batter over the apples in the pan; smooth the top. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool the cake in the pan on a wire rack, at least 30 minutes and up to 6 hours (if the cake has risen above the rim of the pan, simply push it gently back inside the rim). To serve, run a knife around the edge of the pan, and invert the cake onto a rimmed platter.

DELICIOUS SHRIMP DIP 2 - 3 lbs boiled shrimp, chopped 1-2 8 oz packages cream cheese, softened Juice of 1/2 lemon 1 Tbls worstershire sauce 1/2 Tsp liquid crab boil 1/4 To 1/2 cup (blue plate) mayonaise 2-3 Tbls green onions finely chopped 2 Stalks celery, finely chopped Hot sauce, cayenne pepper, salt & black pepper As you like! Coarsely chop shrimp. Chop veggies. Mix in large mixing bowl process cheese, mayo & remaining ingredients. Combine with shrimp mixture, add seasonings as desired. Chill about 2 hrs! Serve with crispy crackers. Enjoy! Submitted by Marlyn Torres Peteâ&#x20AC;&#x2122;s Body Shop

BUSTED!

Sugar-Free goodness Fudge 16 ounces Cream Cheese, softened. 2 unsweetened Chocolate Squares (1 ounce each) melted and cooled. Â˝ Cup of Sugar substitute (aspartame sweetener) 1 teaspoon vanilla extract Â˝ Cup of Chopped Pecans

Instructions: In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled. Yields: 16 Servings.

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Real Hot Chocolate Hot chocolate can be whipped up quickly from premade packets, but many such packets are loaded with sugar. Chocolate lovers should have a reliable hot chocolate recipe to lean on when the moment is right. This recipe for “Real Hot Chocolate” from “Chocolate” (Parragon) by the editors of Love Food is sure to please. Real Hot Chocolate Serves 1 to 2 11⁄2 ounces semisweet chocolate, broken into pieces 11⁄4 cups milk Chocolate curls to decorate

Place the chocolate in a large, heatproof pitcher. Place the milk in a heavy-bottom saucepan and bring to a boil. Pour about one-quarter of the milk onto the chocolate and leave until the chocolate has softened. Whisk the milk and chocolate mixture until smooth. Return the remaining milk to the heat and return to a boil, then pour onto the chocolate, whisking constantly. Pour into warmed mugs or cups and top with the chocolate curls. Serve immediately.

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Lydie’s Coconut Cake 1 box yellow cake mix 1 can Ancel coconut (in syrup)

Beat over double boiler for 7 minutes.

Following the directions of the cake mix, bake it in 3 layers.

Put together layers with coconut mixture in between. When assembled, frost sides of cake, then remaining coconut mixture goes on top.

Put the coconut in a pot with 1/4 cup of milk and 1 tblsp flour or corn starch, 1 tblsp butter and 1 tsp vanilla

Submitted by Gary Wayne Dupré

Cook slowly until it get somewhat thick - about 20 minutes. Frosting 2 egg whites 1 cup sugar 3 tblsp water 1 tblsp cream of tartar 1 tsp vanilla extract

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Holiday CrockPot Beef The holidays wouldn’t be complete without a delicious meal to share with family and friends. A holiday roast is often the centerpiece of festive occasions. Having a go-to recipe for this classic main course makes holiday preparations that much easier. Utilizing a slow cooker to make a beef roast reduces time spent in the kitchen, affording hosts more opportunities to mingle with their guests. That’s just the idea behind this recipe for “Beef Roast With Dark Rum Sauce” from “Crock•Pot® 356 Year-Round Recipes” (Publications International, Ltd) by Crock•Pot Kitchens. Beef Roast With Dark Rum Sauce Makes 6 servings 1 teaspoon ground allspice 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper 1⁄4 teaspoon ground cloves 1 beef rump roast (about 3 pounds) 2 tablespoons extra-virgin olive oil

1 cup dark rum, divided 1⁄2 cup beef broth 2 cloves garlic, minced 2 whole bay leaves, broken in half 1⁄2 cup packed dark brown sugar 1⁄4 cup lime juice 1. In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast. 2. Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add 1⁄2 cup rum, broth, garlic, and bay leaves. Cover; cook on low 1 hour. 3. In a small bowl, combine remaining 1⁄2 cup rum, brown sugar and lime juice, stirring well. Pour over roast. Continue cooking on low 4 to 6 hours, or until beef is fork-tender. Baste beef occasionally with sauce. 4. Remove and slice roast. Spoon sauce over beef to serve.

Not one crumb left (Culinary.net) This scrumptious Spiced Apple Crumble is not only a family favorite but a holiday must-have. It’s the perfect dish to pack up and deliver to your next gathering of loved ones. Kids and adults love the deliciously sweet apple chunks filling the bottom of the pan along with the crumble topping. Top this killer sweet treat with vanilla ice cream for a sensational, melty, oozing-withgoodness dessert no one can forget. It’s one of those recipes your friends will call you about after the gathering wondering “where did you get that recipe?” The best part: It’s perfect for crowds of any size. The bite-size chunks of apple and oats are appetizing for any sweet tooth. Make your next fall festivity or holiday gathering just a little sweeter for all. Spice things up then cool things down. This dessert does it all in just one bite. Find more recipes for the fall season and holiday fun at Culinary.net.

Topping: 1 cup quick oats 1 cup white flour 1/2 cup light brown sugar 1/2 cup dark brown sugar 1/2 teaspoon baking powder 1 teaspoon cinnamon powder 1/2 cup unsalted butter, melted 1/8 teaspoon salt

Spiced Apple Crumble Servings: 6-8

Serve warm with vanilla ice cream.

Filling: 6 medium Honeycrisp apples, peeled and cubed 1 tablespoon white flour 1/2 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 lemons, juice only

vanilla ice cream (optional) Preheat oven to 350 F. To make filling: In medium bowl, add apples, flour, sugar, cinnamon, cloves and lemon juice. Toss to evenly coat. Spread evenly in 8-by-8-inch baking dish. To make topping: In medium bowl, add oats, flour, brown sugars, baking powder, cinnamon, melted butter and salt. Fork mixture to create crumbles. Pour crumble topping over apple mixture. Bake 30-40 minutes, or until golden brown. Let stand 10 minutes before serving.

Celebrate the Season with a Classic Side (Family Features) No holiday celebration can be considered complete without taste bud-tingling sides to pair with your favorite seasonal dishes. Whether you’re able to celebrate with loved ones or joining virtually from afar, dining together with traditional holiday foods is oftentimes a major part of the festivities. For a salivation-worthy side dish, turn to a seasonal classic like mashed potatoes but with a slight twist. Onions, at just 45 calories per serving, add a flavorful boost to Roasted Onion and Garlic Mashed Potatoes, and they serve as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. Also known as nature’s ninja due to their many “skills,” onions can add abundant flavor to many dishes. This simple recipe calls for less than 10 ingredients and is an easy way to serve up an iconic holiday side. Because it makes 12 servings, you can feed a small gathering and still enjoy leftovers for a next-day snack. To find more holiday recipe ideas, visit onions-usa.org. Roasted Onion and Garlic Mashed Potatoes Servings: 12 Onion: 2 cups white onion, diced

1/4 cup coarsely chopped garlic 1 tablespoon olive oil Potatoes: 8 cups potatoes, peeled and cut in half 8 cups water 6 tablespoons butter 1/2 cup sour cream 2 teaspoons salt 1/2 teaspoon ground black pepper

Heat oven to 350 F. Combine onions, garlic and olive oil. Place in ovenproof baking dish; cover tightly with foil and bake 45 minutes until tender. Remove from oven and set aside. In large saucepan, cover potatoes with water and bring to boil over high heat. Reduce to medium heat and cook 20-30 minutes until tender. Drain well. Do not let cool. In bowl, mash or whip potatoes, roasted onions, butter, sour cream, salt and pepper until fluffy and combined.

Buttercream Icing 1/2 cup crisco 1/2 cup butter 1 1/2 tsp vanilla 5 cup confectionery sugar (note 4 cups in a pound) 3 tblsp milk Cream butter and crisco with mixer. Add vanilla and then gradually add sugar one cup at a time, beating well on a medium speed. Scrape bowl often. When all sugar is mixed in, icing will appear dry. Add milk & beat at high speed until light and fluffy. Keep icing covered until ready to use. To make the icing smooth on a

cake, add an extra 2 tblsp milk or light corn syrup. This will make it easy to spread. Submitted by Gary Wayne DuprĂŠ

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REd Velvet Cake 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided 1-1/2 cups BREAKSTONE’S or KNUDSEN Sour Cream 2 egg whites 1 pkg. (2-layer size) red velvet cake mix 1/3 cup butter, softened 1/2 tsp. vanilla 2 cups powdered sugar Heat oven to 350ºF.

inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely. Meanwhile, beat remaining cream cheese, butter, vanilla and sugar with mixer until well blended. Refrigerate until ready to use. Fill and frost cake layers with frosting before serving.

Beat 2 oz. cream cheese and sour cream in large bowl with mixer until blended. Add egg whites and cake mix; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray. Bake 30 min. or until toothpick

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Festive and Flavorful Holiday Snacks (Family Features) The holidays are filled with delicious food – from indulgent breakfasts to decadent desserts – but snacks can get overlooked. Spice up this holiday season with festive snacks that are perfect for a quick on-the-go bite or a taste of your favorite holiday dessert. Although beloved in pie, pecans are a versatile nut that can be used beyond the pie shell – add them to a snack mix, incorporate them into granola or munch on them straight from the bag. Delicious and nutritious, 1 ounce of pecans offers 3 grams of plantbased protein and 3 grams of fiber, plus 12 grams of “good” monounsaturated fats and only 2 grams of saturated fat – perfect to power you through long days of holiday shopping. This holiday season, nosh on a handful of these spiced Gingerbread Pecans for a sweet and savory snack while decorating the house or wrapping presents late at night, or set out a bowl for the family to enjoy. You can also make snack-sized versions of your favorite holiday desserts to have on-hand when you’re craving a quick and tasty treat. Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No-Bake Pumpkin Pecan Pie Bites, while pecan halves provide a festive touch to these Reindeer Pecan

Brownies. Discover more nutritious, delicious and festive recipes at AmericanPecan.com. Reindeer Pecan Brownies Prep time: 20 minutes Cook time: 15 minutes Yield: 20 brownies Nonstick cooking spray 1 stick (1/2 cup) unsalted butter, melted 1 tablespoon pecan or canola oil 1 cup, plus 2 tablespoons, granulated sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup cocoa powder 1 teaspoon espresso powder (optional) 1/4 teaspoon kosher salt 20 raw pecan halves, cut in half 40 candy eyeballs 20 red chocolate candies 1/4 cup chocolate chips

Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs. Add chocolate chips to heat-proof bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to â&#x20AC;&#x153;glueâ&#x20AC;? on pecan antlers, candy eyeballs and red candy noses to brownies.

2 cups raw pecan halves 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2 teaspoons gingerbread spice blend 1 pinch salt Preheat oven to 300 F. Line baking sheet with parchment paper; set aside. In large bowl, use fork to whisk beaten egg until frothy. Add pecans and stir until coated. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt. Stir to coat evenly. Spread pecans in even layer on prepared baking sheet. Bake pecans 40 minutes, stirring halfway through. Allow pecans to cool completely. Note: Pecans can be stored in airtight container for up to four days.

Allow chocolate to set before transferring brownies to airtight container. Note: Brownies will stay fresh for up to three days. Gingerbread Pecans Prep time: 5 minutes Cook time: 40 minutes Yield: 2 cups (6 servings) 1

large egg white, beaten

No-Bake Pumpkin Pecan Pie Bites Prep time: 15 minutes Chill time: 1 hour Yield: 12 bites (6 servings) Crust: 1 1/2 cups raw pecan pieces 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes 1 pinch pink salt Filling: 1/3 cup pumpkin puree 1/3 cup full fat coconut milk 1 teaspoon pumpkin spice 1/4 cup maple syrup 1 pinch pink salt 1 scoop collagen peptides (optional) 12 raw pecan halves, for topping To make crust: In food processor,

process pecan pieces, drained dates and salt until combined and â&#x20AC;&#x153;doughâ&#x20AC;? starts to form into ball. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer. Evenly disperse pumpkin pie filling among openings until tins are about half full. Top each with one pecan half and place in freezer at least one hour.

Apricot Nectar Cake 1 box yellow cake mix 2-3 lemons - juiced 4 eggs separated - beat egg whites until stiff. 1/2 cup oil 3/4 cup apricot nectar juice 1 tsp lemon extract 1 3/4 cups confectioner’s sugar Mix cake mix, oil, nectar, extract and egg yolks. Beat 4 minutes. Fold in egg whites. Bake at 350 degrees in a greased and floured tube pan for 45 minutes to 1 hour.

sugar (should be thick, yet pourable). Pour glaze over the cake while hot and still in the tube pan. Let cool in pan completely. Submitted by Gary Wayne Dupré

Glaze Mix the juice of 2-3 lemons and confectioner’s

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70 Dominican Road, Laplace, La. 70068

Lâ&#x20AC;&#x2122;OBSERVATEUR Staff Christine Browning Brooke Robichaux Cantrelle Renee Tye Diane Browning

Fall brings memories of Mom’s Apple Cake BY GARY WAYNE DUPRÉ L’OBSERVATEUR Well, we have survived the pandemic and the stresses that have gone along with that. Louisiana is dipping its toes into the Phase 3 waters, and the Fall holiday season is approaching. I imagine we are all hoping to see more of those relatives and friends we have been missing for the last several months, and missing even more those who are gone from us. Jacqueline Falgout, my mother, was known for several signature recipes up and down Bayou Petit Caillou. I have previously shared My favorite Mom recipe in L’OBSERVATEUR’s Holiday Cookbook, but as the first “COLD FRONT” taunts the South and life is returning to more of what passes for normal, I have been thinking about my mom, her holiday creations and how much my sharing her recipes with the world fills me with pride, as I share her with all of you. Mom’s Fresh Apple Cake Preheat oven to 350ºF Sift the following into a bowl: • 3 cups pre-sifted, selfrising flour • 1 tsp cinnamon • 1 tsp salt • 1 tsp baking soda Combine in another bowl and beat well: • 1½ cup oil • 2 cups sugar • 2 eggs

Add sifted ingredients into the wet. Use spoon to mix together (not a mixer). Batter will get very stiff. Chop 4 cups apples (use a variety of apples, peeled). Chop 2 cups pecans. With a spoon, fold in apples and pecans into the batter gradually. Spoon mixture into a greased and floured 2-part tube pan. Bake at 350ºF for 1½ hours. Cool in pan. Editor’s Note: Published in L’OBSERVATEUR, September 12, 2020. Gary had not been able to see his family much during 2020. With the pandemic and the possibility of becoming ill or making others ill, he missed being able to see his four children and his father as much as he would have liked.

Gary Wayne Dupré is pictured in 2015 with his children, left to right, front row Sarabeth and Ethan. Back row Kyle and Jonathan.

This L’OBSERVATEUR Holiday Cookbook is dedicated to the memory of Gary Wayne Dupré. He enjoyed cooking with his own unique style. It became a tradition at Christmas that he would make “Mom’s Fresh Apple Cake.” It was something that he enjoyed as a child and, as he became older, helped his mother make. When the time came and she was unable to do this, he would make it for her and his grandmother Lydie. After his mother’s passing in 2015, he made it every year to honor the memory of her and to share with loved ones. Every Thanksgiving he made the worst stuffing known to man. It consisted of dried, unseasoned corn bread that comes in a bag, cooked in chicken broth with butter. One year he put shrimp in it and, no, that did not make it better. He was very organized and he would take everything out of the cabinet he thought he would need the night before. That way it would be ready and if something was missing he could get more. He was a firm believer in the delegation of jobs - everyone helped. He enjoyed cooking with and for his children. A few of their favorites were muffins, french toast and making sundaes. It was not much of a secret, but he had the palate of a five year old. Gary was a picky eater and he never met a pickle he liked. Heaven forbid there would be more than cheese and ketchup on his hamburger. Onion rings were best in his opinion if they were crispy strings of greasy onion with fried bits of crust. The onion would not be in slices or chunks. He enjoyed coffee and a glass of cold milk with breakfast and crispy bacon. He always had to have the light on when he ate, even if it was just a snack or a banana. With supper, he liked a big mug of ice put in the freezer beforehand so that it was frosty. He liked peanut butter sandwiches and a popular peanut butter candy, but he would not eat peanut butter fudge, cookies or anything else that had the offending ingredient. This stemmed from childhood after eating too much peanut butter fudge. Gary passed away this fall. He was a full-time member of the team at L’OBSERVATEUR the last couple years of his life. He enjoyed working with us. He commented his job gave him professional satisfaction. He was highly valued for all the things he “brought to the table”, the contributions he made and humor he shared with all. He will always be part of our family and he will be missed. Gary Wayne Dupré

1966 - 2020

Rest well, Gary. We will keep people off your lawn.

t. ohn J S Community Center

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