Combine the wine and cane syrup in a small sauce pan,
In a bowl, whisk together cane syrup, mustard, garlic, balsamic vinegar, seasoning blend, basil, oregano, thyme, black pepper, and salt until blended.
Slowly whisk in olive oil until all of the oil is incorporated.
combine chopped pecans, brown sugar, cane syrup and butter.
Transfer potatoes
Preheat oven to 425 degrees.
In a large bowl, mix the flours, the corn meal and the baking soda.
Make a well in the middle of the bowl, crack in the eggs and beat them a little with a fork.
Add the oil, cane syrup and buttermilk to the well and stir all wet ingredients together well with the fork.
Mix with the dry ingredients.
Pour into 9-inch round pan that has been sprayed with cooking oil.
Bake for 30 - 35 minutes.
Serve warm.
owl, combine the vegetable oil, cane syrup, and egg; stir with a
Fill an iron skillet with cane syrup about half full; heat to boiling and continue to boil gently until syrup thickens.
(To test for proper consistency, pull a spoon through the candy halfway across the pan; the path of the spoon should remain intact, revealing the bottom of the pan.)
Remove from heat.
Add 1 teaspoon of baking soda and stir well.
Pour syrup into a buttered dish and allow to cool enough to handle.
Pull candy with well-greased hands until cooled and hardened.
Shape into strips and cut into bite size pieces.
Boil syrup,
sugar
and
vinegar
to a hard ball stage. Add butter
and
soda;
let
boil
to
crack stage.
Pour into buttered pans.
When
cool
enough to handle, pull until light and porous,
using tips of fingers and thumbs.
Cut into small pieces, using scissors and place on buttered plates to cool.
cream together the shortening and cane syrup until light and fluffy. Beat
Combine dry ingredients.
Then in a mixing bowl add milk, eggs 1 at a time, shortening & cane syrup.
Beat gently only till all ingredients are mixed together (do not overbeat!).
Pour batter into bundt pan, tube pan or deep cake pan & bake at 350\u00b0F for 30-35 minutes.
mall bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove
illets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and
olasses and 1/4 cup cane syrup, then milk until the dough
edium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ
The specialty of the general store is delicious hoop cheese and crackers.
The cheese is sliced while you watch and is sliced with an old fashioned hand slicer.
Also available in the store are sugar cookies, cane juice, lemonade and
Mile Branch syrup.
aking dish.
Stir butter, cane syrup, pear nectar, vanilla, Bourbon and
f the brown sugar or syrup (or 3/4 of the
Heat oven to 350\u00b0.
Mix flour, cinnamon and nutmeg.
Set aside.
Beat eggs until lemon colored (about 3 minutes).
Beating well after each ingredient, add these to egg in order given: sugar, vanilla, clear syrup and cane syrup.
Next add flour mixture alternately with orange juice, then add orange peel and pecans.
Pour in uncooked pie crust and cook at 350\u00b0 for 10 minutes.
Reduce heat to 280\u00b0.
Cook 30 to 45 minutes until nice and fluffy.
Similar to custard or pudding.
Add several dashes of sugar cane syrup. Add the leaves of 2
Sift plain flour in large bowl.
Take a quart size boiler and pour about half full of cane syrup.
Add egg, cloves, allspice, ginger, cinnamon, soda, vanilla and salt.
Add all of this to syrup mixture.
Then work into flour with a big handful of shortening. Add mixture.
Roll out dough about 1/4-inch thick.
Cut in squares. Place on greased cookie sheet.
Cook at 425\u00b0 for 8 to 10 minutes until brown.
Makes about 3 to 4 dozen.
(Use homemade syrup if you have it.)
inutes.
Serve hot, with cane syrup, or honey drizzled over the