Saturday, January 24, 2009

Blue Bayou Potatoes

I love this recipe! I first had them at the Blue Bayou in Disneyland. They were so yummy, that I had to get the recipe. I do not make them very often though because they are so not good for you. They are really good with pork roast and root beer spiced apples. I hope your family enjoys this as much as mine does.

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes

Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown.

Root Beer Spiced Apples

2 lbs. Granny Smith Apples (About 4 large)
3/4 Cup Brown Sugar
2 Tbsp. Cinnamon
1.5 tsp. Cornstarch
2.5 Cups Root Beer Soda
1 tsp. Nutmeg
1/8 tsp. Ground Cloves
1.5 tsp. Water (Cold)

1. Core, peel and cut apples into wedges.
2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.
3. In a separate bowl, mix cornstarch and a little water to make a thin paste.
4. When the mix starts boiling, add the cornstarch mix and stir well.
5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently.

Friday, January 16, 2009


I know it is not Christmas but this cookie will always mean Christmas to me. They just taste like Christmas. Growing up my mother would get these cookies from my Uncles Bakery, but then I got married and moved away and have been reverse engineering ever since. I think this recipe is close but I could be wrong, it has been so long since I have had the real thing.


1 Cup butter
1 1/2 cups dark brown sugar
1 1/2 tsps ground cinnamon
1 tsp baking powder
1 tsp ground nutmeg
1/4 tsp coriander
1/2 tsp allspice
1/4 tsp salt
1 egg
2 3/4 cup flour
1/3 cup almond paste
sliced almonds

Beat butter with a mixer on medium to high speed for 30 seconds. Add dark brown sugar, cinnamon, baking powder, nutmeg, coriander, allspice, and salt. Beat in egg and flour and almond paste. Refrigerate over night. Sprinkle sugar and sliced almonds into speculaas board, pound in dough, remove excess with a piano sting and bake at 350* for 8-10 min.

If you do not have a speculaas boards roll dough into a log and slice dipping each slice in the sugar with almonds.

Thursday, January 15, 2009

Rolo Cookies

I would make these cookies for my sister during her finals.


2 1/4 c. flour
3/4 c. cocoa
1 tsp. soda
1 c. sugar
1 c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
60 Rolo candies
4 tbsp. sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in 1/2 cup nuts. For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. In small bowl, combine 1/2 cup nuts and 4 tablespoons sugar. Place on greased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 60 cookies.