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OUR RECIPES

Please enjoy these recipes from our Cooking School AND send us your favorite recipe!


pecanpralinecake.jpgSouthern Pecan Praline Cake
By Chef Andrea Thompson

  • 1 box butter pecan cake mix
  • 4 eggs   
  • 1/2 stick butter, room temperature
  • 1 can (16 oz.) coconut frosting
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1/2 cup pecans

Cream butter, coconut frosting, oil and eggs before adding water and cake mix. Stir in pecans and bake in muffin pan or round cake pan.

Topping:

  • 3/4 cup brown sugar
  • 1 stick butter
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 T Vanilla
  • Dash of salt
  • 1 cup toasted pecans *sugared pecans from Pecan House or prepared pralines 

 In sauce pan, melt butter with brown sugar and vanilla. Remove from heat and stir in heavy cream, powdered sugar, salt and pecans. Spread on hot muffins or pour over hot cake. Sprinkle sugared pecans or praline pieces on top.

kenwood_pasta.jpgPasta Dough Recipe

  • 8 cups “OO” or All-Purpose Flour
  • 6 whole eggs 
  • 4 egg yolks
  • 2 TBSP olive oil

 Place all ingredients in the Kenwood mixer and use the dough hook attachment slowly to start. After it begins to incorporate, you can speed up slightly. Then return to a manageable pace. Once dough has formed and all the ingredients incorporated, take the dough out of the bowl, there should be nothing stuck to the side of the bowl, and pasta dough should be firm yet malleable, not sticky or dry. Cover with plastic wrap or damp cloth and let rest for at least 15 minutes. After rested, you can cut into equal parts or small pieces and begin to run it through the roller for desired thickness. Please see demo for cutting and rolling instruction.

hamburgersteak.jpg
Ramen Bun

by Susan Coppedge 

  • I pkg of Beef Flavored Ramen
  • 1 beaten egg
  • chopped green onion
  • Cilantro
  • Cooked Hamburger Patty

Cook according to package directions, drain and cool. Add beaten egg, onion and chopped cilantro.

Line two small bowls with plastic wrap, put 1/2 of the mixture in each bowl and lightly press down.

Chill for at least 30 minutes.

Saute both sides in a mixture of butter and oil.

Place a cooked hamburger patty in the middle of the two Ramen Buns...drizzle with favorite sauce. I use Spicy Mustard or a homemade Sweet Chili Sauce. Nice presentation is to sprinkle top with more chopped onion and cilantro. Enjoy!


cheesespread.jpgCuero Pecan House Cheese &  Bacon Spread
By Susan Coppedge

  • 1/2 cup grated swiss cheese
  • 1/2 cup grated parmesan cheese
  • 8 oz cream cheese, at room temperature
  • ¼ cup mayonnaise
  • 1/3 cup crumbled crisp bacon
  • ½ bunch chopped green onion tops
  • 2 tsp Kinloch Plantation Pecan Oil
  • 2/3 cup Cuero Pecan House chopped toasted pecans, divided
  • 1/4  sleeve Ritz crackers, crushed (about 12 crackers)

Combine all cheeses, mayonnaise, 1/3 cup pecans and bacon bits and mix well.  Stir in green onion and press into a pie plate or other shallow dish.

Mix together pecan oil, remaining 1/3 cup toasted pecans and cracker crumbs. Spread on top of cheese mixture.

Bake 350 until golden and bubbly – about 15 minutes. OR microwave until melted and bubbly.

Let cool and serve with Ritz crackers, apple slices or french bread.

asparagus.jpg
Quick Pickled Asparagus
By Susan Coppedge

  • 1 bunch fresh asparagus
  • 1/2  cup Cuisine Perel Blood Orange Vinegar   
  • 1/2 white vinegar
  • 3/4 tsp salt
  • Zest of 1 orange
  • 1 small jalapeno, sliced paper-thin or minced
  • 2 T honey

Trim and blanch asparagus in boiling water for 2 minutes. Immediately cool in ice water. Drain on a paper towel. Place asparagus, orange zest and jalapeno slices in a shallow dish.

Bring vinegar, salt, and honey to a boil. Pour over vegetables and let cool. Cover and chill for at least 4 hours.


pissaladiere.jpgPissaladière - Texas Style
By Susan Coppedge

This is an onion "pizza" or tart from the Ligurian region of Italy or Provence France. Onions are slowly softened in olive oil, placed on flat bread, topped with olives and anchovies, and baked in a hot oven. Nothing could be more perfect to eat on a sunny day in an outdoor cafe in Nice, France.

However, most Texans do not like and even refuse to eat anchovies so I have made a Texas version with sun dried tomatoes and ciabatta bread.

  • 3 sweet white onions
  • 2 tablespoons olive oil
  • 2 ciabatta rolls sliced in half lengthwise
  • 4 teaspoons mayonnaise
  • good quality black olives
  • Sun dried tomatoes (in olive oil, preferred)
  • salt and pepper

Thinly slice the onions and sauté in the olive oil over medium low heat for approximately 30 minutes or until very tender but not browned. Sprinkle with salt to help remove the moisture from the onions.

Meanwhile, toast the sliced ciabatta  rolls  in a hot oven, 375 degrees. Cool and spread with the mayonnaise. Rinse and dry the olives if they were packaged in a brine - if oil, let them drain. Pile the soft cooked onions on top of the mayonnaise.  Sprinkle with olives and sun dried tomatoes. Season with salt and pepper.

Return to the oven until hot and bubbly- approximately 5 minutes.

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