cookin main header revised
back_to_topISSUE : NOVEMBER 21, 2013
IN THIS ISSUE

subscribe now button

Cajun Daughters Good Eats

Cajun Daughters
Good Eats
 
Call for your delicious,
home-made
Tarte a la Bouille
TODAY!
 
985-414-4299
 

CONTACT US
 
VISIT OUR WEBSITE AT:
WWW.CAJUNDAUGHTERS.COM 
 
OR FACEBOOK:
WhatsCookingOnTheCajunCoast  

PUBLISHER / EDITOR:
Susan Arcement 

EMAIL:
susan@cajundaughters.com

   
                                                     

   Susan Arcement, founder of Cajun Daughters 

Seems like every magazine I pick up lately has a version of the old-time Cajun recipe for Gateau de Sirop or Syrup Cake.  Even though I'm a Cajun, I have to admit, I've never had this cake before, so I was anxious to try it.
 
The recipe below rises high and is very moist.  To me it tastes like a version of gingerbread but lighter on the spices.  This makes a good addition to the holiday fare for those who like spice cakes. Personally, I would add chopped pecans and an icing to it the next time I make it.
 

 

Always Cooking It Up,

Susan Arcement, Cajun Daughters

  

*For contest rules, click here.
 recipeThe Cajun Way
   

  Gateau de Sirop (Syrup Cake) Cajun recipes

 

Gateau de Sirop
 
Submitted by Susan Arcement
      Susan Arcement, Cajun Daughters

 

1/2 cup butter

1 cup sugar

3 eggs

1 cup milk

2 cups Steen's cane syrup

4 cups sifted flour

2 teaspoons baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon cloves

 

Preheat oven to 350 degrees.

 

Cream butter.  Add sugar and blend well.  Add eggs one at a time and mix well between each addition.  Add remaining ingredients and mix until well blended.

 

Pour into 13x9x2-inch well greased pan.

 

Bake 55 minutes to 1 hour or until cake springs back when touched with finger tip.  Cool.  

 

You can serve plain or sprinkle powdered sugar on top if you'd like. Or you can top with whipped cream or serve with vanilla ice cream.

 

BoudreauxHey Boudreaux!           

 

 

Boudreaux goes to New Orleans to see a voodoo woman to ask her if she can remove a curse he has been living with for the last 40 years.

 

The voodoo lady says, "Maybe, but you will have to tell me the exact words that were used to put the curse on you."

 

Boudreaux says without hesitation, "I now pronounce you man and wife."

LettersLetters from Our Readers        

 

 

Hi there,

 

I thoroughly enjoy reading your emails I have subscribed to. I thought about your article the other day while enjoying yet another menu item from Goal Post Drive Inn in Raceland.

 

I remember you named quite a few items from the menu that you enjoyed. However, if you hadn't tried the roast beef, you missed one of THE BEST that the Goal Post has to offer!

 

Whether on bun or the po-boy bread, it is delicious.

 

Just thought I'd offer that suggestion to you. I've lived in Raceland for 31 years now, and don't think I've ever eaten anything BUT the roast beef that Goal Post is known so much for.

 

Enjoy if you decided to treat yourself!
 
Edna Boudreaux
 
* * *
 
Thanks for the tip Edna!  We'll be sure to try Goalpost's roast beef next time we're down in Raceland.
 
-------------------
 
Hey Susan,

  

Love, Love, Love the Cajun Daughters newsletter. Look forward to it each week.  Can you tell me how to start growing mirlitons?  Any information would be greatly appreciated.  I lived in New Orleans for 50 years and just moved to Mississippi a year ago.  Big adjustment.  We have lots of land and would like to start a garden.  Can you help? 

  

Thanks. 
Faithful Reader
 
* * * 
 
Try this article for information on growing mirlitons: 
 
That's where I got the recipe for last week's supper, but I changed it up a bit. 

 

Laissez
Laissez Les Bon Temps Rouler!

November 25 - December 27
 
Jennings

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

 

 

�2011 Cajun Daughters, LLC.  All Rights Reserved.