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.
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.
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.
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.
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
mall bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove
Using a mortar and pestle, crush or muddle some fresh mint.
Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing.
Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine.
Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
edium-low heat, stir butter, cane syrup, pear nectar, vanilla, Bourbon & OJ
br>Add the egg yolk, cane syrup, cinnamon, nutmeg and a splash
Preheat oven to 400\u00b0F Lay bacon on a baking sheet. Juice oranges into a small saucepan, and add cane syrup. Cook over medium heat until glaze is thick enough to coat the back of a spoon, about 8 minutes.
Brush some glaze over the bacon, and bake for 10 minutes. Brush with more glaze. Contine to bake until golden, about 15 minutes more (or 10 minutes more if using regular bacon).
Brush bacon with remaining glaze, and transfer to a parchment or paper towel-lined plate to drain before serving.
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
Preheat oven to 300\u00b0.
Using electric mixer, cream Crisco and sugar.
Add syrup.
Sift together spices, salt, baking soda and flour.
Alternate flour mixture with eggs and buttermilk to sugar mix.
Pour into lined greased 10-inch tube pan.
Bake about 1 hour or until toothpick comes out clean.
f the brown sugar or syrup (or 3/4 of the