And I've loved bread pudding with whiskey sauce. This is a New Orleans style recipe.

Butter for greasin
3 large eggs
1 cup sugar
1 quart milk
1 tsp vanilla extract
1/2 tsp grated nutmeg
10 cups stale French bread cubes (1 inch cubes)
1 cup raisins

Preheat oven to 350. Butter a 9 x 13 baking dish
In large mixing bowl, beat eggs with electrix mixer or whisk until frothy. Then beat in sugar, milk, vanilla, nutmex. Mix thoroughly.

Add bread and raisins, stir well by hand. Set aside to let bread soak for 15 minutes.

Pour bread mixture into prepared dish and smooth the top. Bake just until set, maybe 45 minutes. Serve warm or at room temp w/ the sauce.

Whiskey Sauce:
1.25 cups water
1/2 cup packed light brown sugar
1/4 tsp ground nutmeg
1/4 cup bourbon/whiskey
1.5 tsp cornstarch
2 tsp unsalted butter or margarine.

Combine water, brown sugar, and nutmeg in a medium saucepan and bring to a boil over HIGH heat.

In a small bowl, stir together bourbon and cornstarch, then stir this into the sugar mixture and cook until the mixture thickens and is smooth, about 8 to 10 minutes. Then stir in the butter and serve the sauce warm over the bread pudding.

Pudding makes 8 to 10 servings.

My grandma made these.

2 EGGS, BEATEN
1 CUP CONFECTIONERS' SUGAR
1 CUP BUTTER
1 CUP OIL
2 TSP VANILLA
5 CUPS PLAIN FLOUR, SIFTED
2 TSP BAKING SODA
2 TSP CREAM OF TARTAR
1/4 TSP SALT

CREAM SUGAR & BUTTER. ADD EGGS OIL & VANILLA

SIFT TOGETHER DRY INGREDIENTS AND ADD TO SUGAR MIXTURE.

DROP BY TABLESPOONFUL ON UNGREASED COOKIE SHEET.
FLATTEN W/ BOTTOM OF A GLASS, DIPPED IN SUGAR
BAKE AT 350 F FOR 10 MUNUTES OR UNTIL SLIGHTLY BROWNED

Jay I plan on making those scones. You got me on the Bailey's. LOL What might be the (or equivalent) ???

ML

My grandma made these.

Are they a cookie or roll?? Looks great!!!

OK I will bite. I just made pulled pork with BBQ Sauce. Sort of simple compared to above but still yummy.

Pork roast trimmed of as much fat as possible.
Put in slow cooker with water and a bit of onion until shreadable.

Put in large pie plate and pull apart and cover in BBQ sauce. Serve on buns or home made rolls.

BBQ Sauce cheating way. Ketchup bell pepper chopped fine, Onion chopped fine Succanut sugar or brown sugar. Garlic powder. Celery chopped fine if you have it. Simmer for a bit use as needed.

Served with fast simple cole slaw.

Shredded cabbage chopped onion mayo mustard and tonight I used raspberry vinegar. Sprinkle sugar. Mix and done.

Great thread keep it going. I know FlowerLady is a wonderful cook.Sure she will be able to add to this one.

These recipes have my mouth watering.

Thanks for the plug Chris.

I did just make a Lemon Poppy Seed bread yesterday afternoon, so will post that recipe here. I got the recipe from a fellow blogger, http://simplysandras.blogspot.com

1/2 c butter
1 c sugar
2 eggs
1-1/2 c plain flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c milk
4-1/2 TBS lemon juice (plus extra for the glaze)
2 tsp. lemon zest

Mix the flour, salt and baking powder and set aside. In another bowl cream the sugar and butter. Add eggs one at a time, beating after each addition. Add the milk and flour alternately to the cream mixture. Then stir in 4-1/2 TBS lemon juice and the zest. Spoon into a greased loaf pan and bake at 350 for about 50-60 minutes. Let set on rack for 10 minutes and remove from pan.

Glaze:

Mix 2 c confectionary sugar with 1/2 tsp. vanilla and enough lemon juice to make it the right consistency. You don't need much of this glaze as it is tart.

This is delicious.

Shades, my grandma made them as cookies. Very firm cookies. Not much sugar in hers.

And here is another recipe from my days working in south Louisiana. Mama Zane's Crawfish Etouffee.

CRAWFISH ETOUFFEE

2-3 LBS CRAWFISH TAILS COOKED/CLEANED W/FAT LEFT ON

PLACE IN DUTCH OVEN WITH ENOUGH COOKING OIL TO COVER BOTTOM

WHEN THEY BEGIN TO CURL TIGHTER, ADD

1/2 SMALL ONION CHOPPED (I USE WHOLE THING)
1/2 SMALL BELL PEPPER CHOPPED
2-3 STALKS CELERY CHOPPED (optional)

SAUTEE ALL TOGETHER UNTIL CRAWFISH TAILS ARE TOTALLY CURLED

ADD: 2 TBSP FLOUR & WATER 2 TBSP AT A TIME TO MAKE LUMP FREE GRAVY

THEN ADD: 1 CAN ROTEL BRAND ORIGINAL DICED TOMATO & CHILIS
1 CAN CREAM MUSHROOM SOUP
1 TSP TONY CHACHERE'S SEASONING
PAPRIKA FOR COLOR

COOK SLOWLY UNTIL THE SOUP IS SMOOTH AND THICK. SERVE OVER A BED OF WHITE RICE OR OVER CRUSTY FRENCH BREAD.

THIS RECIPE WAS GIVEN TO ME BY
CAPT. TRAVIS WILLIAMS, WHO COOKED IT SO WELL. HE GOT IT FROM BENNY LA ZANE, WHO GOT IT FROM HIS MOTHER, A LOUISIANA CAJUN LADY. GOD BLESS MAMA LAZANE 4-20-2000

This is a great, simple recipe, and it makes a lot. It's perfect for a potluck where you need a lot of chilli. I got it from some one on the cooking forum.

Hot Dog Chili
from Aiken Pool Hall, Aiken, SC

1 lb. hamburger meat
4 med onions -- diced/chopped
4 Tbsp mustard -- yellow
3 tsp sugar
2 tsp vinegar -- apple cider
2 tsp chili powder
1 cup catsup
salt -- to season
Break up the hamburger meat and put into a 4-qt. pan. Add enough hot water to make a thick mix. (I add just enough to BARELY cover the meat). Stir until smooth.
Add the remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.
NOTES : The Aiken Pool Hall, Aiken, SC, is famous for having the best chili dogs in the area.

Thanks for the Hot Dog Chili recipe, Idie. A little local flavor for sure. :)

Taiwanese version which is hot and sour and lack the sweetness of its Americanized counterpart.

For the sauce:
1 TBSP double-concentrate tomato paste, mixed with 1 TBSP water
1/2 Tsp potato flour
1/2 Tsp dark soy sauce
1.5 Tsp light soy sauce
1 TBSP rice vinegar
3 TBSP chicken stock (or water)

For the chicken:

12 oz (about 4 to 5) skinless/boneless chicken THIGHS
1/2 Tsp dark soy sauce
1/2 Tsp light soy sauce
1 Egg yolk
2 TBSP potato flour
1 Qt. peanut oil, more as needed
6-10 Dried CHILIES
2 Tsp finely chopped GINGER
2 Tsp minced garlic
2 Tsp sesame oil
Scallions, thinly sliced, to garnish

1. Make the sauce by combining all ingredients in a small bowl. SET ASIDE.
2. To prepare chicken, unfold thighs & lay them on a cutting board. Remove as much sinew as possible.
If some parts are too thick, cut them in half horizontally. Slice a few shallow crosshatches into the meat.
Cut each thigh into roughly 1/4-inch slices and place in a large bowl. ADD the soy sauces and egg yolk; mix well.
Stir in the potato flour and 2 Tsp peanut oil and set aside. Using scissors, snip CHILIES into 3/4-inch pieces. Discard
the chilie seeds. SET ASIDE.
3. Pour 3.5 cups PEANUT OIL into a large WOK, or enough oil to rise 1.5 inches from the bottom.
Set over HIGH HEAT until the oil reaches 350-400 degrees.
ADD half the chicken and fry until crisp and deep golden, 3-4 minutes.
Using slotted spoon, transfer chicken to a plate.
Repeat w/ second half of the chicken.
Pour the oil into a heatproof container and wipe the wok clean.
4. Place the wok over HIGH HEAT.
Add 2 TBSP PEANUT OIL.
When hot, add the CHILIES & stir-fry for a few seconds, until they start to change color.
Add the GINGER and GARLIC and stir-fry for a few seconds longer, until fragrant.
Add the SAUCE, stirring as it thickens.
Return the CHICKEN to the wok and stir vigorously to coat.
Remove from the heat, stir in the SESAME OIL and TOP WITH SCALLIONS.

Serve with RICE.
Serves 2 or 3.
Adapted from THE REVOLUTIONARY CHINESE COOKBOOK, by Fuchsia Dunlop

This recipe was printed in the NYT THE WAY WE EAT back in 2007.

Per ML request:

Santa Fe Relish

(1) 12 oz bag fresh cranberries
(1) Jalapeno, seeded and deveined
(1) green onion
1 tsp. dried cilantro
1/4 tsp. cumin
3/4 cup sugar

Process in a food processor, and refrigerate overnight.

At first taste, it will have a hot bite, but it mellows overnight, and we've had children eating it by the spoonful.
Very easy, and it has 'out-sold' cranberry sauce every year.

Oh, thank you Jay!
I thought I'd check to see if you had dropped in.
When we get back to Alabama, I'm making that tasty
recipe. I have friends who will help me eat it all.