cookin main header revised
back_to_topISSUE : JANUARY 10, 2013
IN THIS ISSUE

subscribe now button







CONTACT US
VISIT OUR WEBSITE AT:
WWW.CAJUNDAUGHTERS.COM 

PUBLISHER / EDITORS:
Susan Arcement
Kaye Constant 

EMAIL:
susan@cajundaughters.com
kaye@cajundaughters.com 
 
Bonjour! 
 
 Cajun Daughters

 

New Cajun Daughters writer, Sarah Baudoin, knows all about Cajun family tradition.  Her family has been making cane syrup from their own fields of sugar cane for almost 10 years now.
 
She tells about her family's sweet creation and shares one of their favorite recipes below.

Always Cooking It Up,

signatures
heading1The Cajun Way
   
Popcorn balls

 

 

Sweet Memories Popcorn Balls

 

Submitted by Sarah Baudoin

 

6-7 quarts original popped corn

1 cup white sugar

1 cup brown sugar

� cup Sweet Memories cane syrup

� cup water

1 tablespoon vinegar

1/3 block butter

1 teaspoon baking soda

 

*Pop corn in an air popper or in the microwave. Set aside.

 

Mix sugar, brown sugar, cane syrup, water, vinegar and butter in a large saucepan. Place on a high fire and allow sugar and butter to melt. Once at a rolling boil, drop fire to low and cook until the syrup reaches a hard crack stage or 310 degrees F.

 

Remove from fire and add 1 teaspoon baking soda. Pour over popped corn and mix quickly.

 

With hands lathered in butter for easy rolling, roll syrup-covered popcorn into balls. Let cool and enjoy!

 

 

 

heading5Made in Acadiana                    
   
Baudoin Cane

Brewing Up Sweet Memories in Terrebonne Parish

 

By Sarah Baudoin

 

 

Located at the northern tip of Terrebonne Parish, Baudoin Creations specializes in the production of pure, homemade cane syrup. During the fall, weekends on the Baudoin property smell of sweet boiling cane syrup.

 

Sugarcane juice boils down to a sweet, sticky and ready-to-eat syrup after 12 hours over the fire.

 

Tracy Baudoin explained the process of the production of the syrup and the work it takes his entire family to complete.

 

"We grow, cut by hand, grind, boil and bottle all of our product ourselves. It takes about 100 gallons of juice to make one batch of syrup. When boiled to the correct thickness, one batch will produce about 12-23 gallons of finished syrup which we then bottle, label and sell to those in the community," Baudoin said.

 

The Baudoin Family has been making the syrup for nearly ten years now.

 

Baudoin says that with the southern Louisiana heritage, sugarcane farming is an important tradition to keep up.

 

"Once the old guys go away, nobody is going to remember how to do this kind of stuff," Baudoin said about making homemade cane syrup.

 

The family says they eat the syrup on the usual pancakes, waffles and French toast, but other ways they enjoy it are over white beans, pork chops and even jambalaya. They also use it in the making of pecan pies and pork and beans recipes.

 

The syrup is sold at various festivals and through contacting the family.

 

Sweet Memories Cane Syrup:

Pint bottle $4.50

Case (12 pint bottles)   $45

 

Contact Amy Baudoin at (985) 209-5949

 
heading3Hey Boudreaux! 

 

Boudreaux is sitting in the bar and Thibodaux comes running in and says, "Boudreaux! Somebody just stole your pickup truck in the parking lot!" 

 

Boudreaux replied, "Did you see who it was?" 

 

Thibodaux says, "I couldn't tell, but I got the license number."

 

heading4Laissez Les Bon Temps Rouler!

January 10-13

Lafayette

January 11-12

Cameron

January 12

Jeanerette

New Iberia

Houma

Lafayette

 

Events are subject to change without notice.  It is best to confirm dates before making travel plans.

 

 

�2011 Cajun Daughters, LLC.  All Rights Reserved.