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Peach Cobbler


If you’ve never had the juice of a fresh Ruston peach running down your chin, you haven’t experienced summer in Louisiana. We love our locally grown peaches down here served every way possible. For a real treat, nothing beats warm peach cobbler served with a scoop of vanilla ice cream out on the front porch.

Ingredients:

  • 2 15-ounce cans sliced peaches in heavy syrup
  • 1/2 cup butter
  • 1 cup self-rising flour
  • 1 cup Southern Cane Pure Cane Sugar
  • 1 cup milk
  • 2 cups whipping cream, chilled
  • 4 tablespoons Southern Cane Pure Cane Sugar

    • Directions:

    Cobbler

    1. Drain 1 can of peaches. Save the syrup from the second can to use later.

    2. Preheat oven to 350°F.

    3. Place the butter in a 9 by 12-inch ovenproof baking pan. Heat butter until completely melted. 

    4. Mix the sugar and flour together in a medium-sized bowl. Stir in the milk and reserved syrup.

    5. Pour batter over melted butter in baking pan. Spread the peaches into the batter and bake for 1 hour.

      Note: the cobbler is finished when the batter rises up around the peaches and the crust around the edges thickens and turns golden brown.

    Whipped Cream

    1. For around 20 minutes, chill large metal mixing bowl and beating attachment in freezer.

    2. Pour the chilled sugar and cream into the cold mixing bowl and beat until soft peaks are formed (about 5 minutes).



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    Pecan Pie


    Whether you say pecahn or pee-can, you’ll find yourself raving over this recipe. It makes a great gift, too, by the way. Nobody says no to homemade pecan pie.

    Ingredients:

  • 1 cup light corn syrup
  • 3 eggs
  • 1 cup Southern Cane Pure Cane Sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecans
  • 1 9-inch deep dish pie crust, unbaked

    •  Directions: 

    1. Preheat oven to 350°F

    2. With a spoon, mix together corn syrup, eggs, sugar, butter and vanilla. Stir in pecans and pour into pie crust.

    3. Bake  on center rack for 60 to 70 minutes. Cool for at least 2 hours.

     

    Mississippi Mud Pie


    Here’s mud in your pie! We don’t know how a dessert named after something as unappetizing as mud can be so good but, trust us, you’re going to be making this pie every so often for the rest of your life. For a little dramatic flair, top the pie with a drizzle of chocolate sauce.

    Ingredients:

    Crust

  • 9 chocolate graham crackers (1 sleeve)
  • 1/3 cup pecans, chopped
  • 3 tablespoons unsalted butter, melted

    • Filling

  • 1 stick unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons all-purpose flour
  • a pinch of salt
  • 1 1/4 cup Southern Cane Pure Cane Sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons coffee flavored liqueur
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs

    • Topping

  • 1 1/2 cups heavy cream
  • 1 tablespoon confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons pecans, finely chopped
  • chocolate sauce (optional)

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    Directions:

    1. Heat oven to 375°F.

    2. To make crust, pulse pecans and graham crackers in a food processor until finely grounded. Then moisten graham cracker mixture with melted butter. Set aside 2 tablespoons of the chocolate crumb mixture. 

    3. Fill the bottom and sides of 9-inch pie plate with the mixture. Bake until set (approximately 10 minutes). Place pie on rack to cool.

    4. While crust is baking, start preparing the filling. In a medium-sized saucepan, melt the butter and chocolate on medium heat, stirring frequently. Next, turn heat off and stir in salt and flour until smooth. Stir in rest of ingredients – the sugar corn syrup, coffee liqueur and vanilla. Add eggs, one at a time, and stir until smooth. Pour filling into crust and bake 30 minutes until set. Cool on rack for 2 hours.

    5. Next, make the whipped cream by beating the heavy cream, vanilla, and confectioners’ sugar with mixer. Top the pie evenly with the chocolate crumb mixture, whipped cream, and pecans.


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    Strawberry Tart


    Prove to your children that not all tarts come out of the toaster. It’s easier than you think to make strawberry tarts and your family will be bragging about you for days. Make sure you include the fresh rhubarb. We used to pick it out of the neighbor’s backyard when we were kids.

    Ingredients:

    Crust

  • 1 1/3 cups all-purpose flour
  • 1/4 cup of Southern Cane Pure Cane Sugar
  • 1/2 teaspoon of salt
  • 10 tablespoons if melted butter

    • Filling

  • 1/2 cup of heavy cream
  • 2 (8oz.) blocks of cream cheese
  • 1/2 cup of Southern Cane pure Cane Sugar
  • Juice and zest of 1 lemon
  • 1 teaspoon of pure vanilla extract

    • Topping

  • 1 1/2 lb strawberries, hulled and sliced
  • 3 tablespoon of strawberry or raspberry preserves

    • Directions:

    1.   Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and stir until dough forms. Press mixture into a 10" or 11" tart pan with a removable bottom. Prick all over with a fork and bake until golden, 25 to 30 minutes.

    2.   While the crust bakes, make the filling: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form, for about 7 minutes. In another large bowl, beat together cream cheese and sugar until smooth. Add lemon juice and zest, and vanilla. Beat until combined. Fold in whipped cream, then spoon into cooled crust and smooth top.

    3.   Arrange strawberries on top of tart in a circle until entire tart is covered. 

    Fruit Galettes


    It’s impossible not to make a gorgeous galette. In fact, the more rustic looking, the better. With galettes, you don’t have to worry about torn dough or perfect edges. The pastry is like a frame for the beautiful fruit inside.

    Ingredients:

    Dough

  • 1 ½ cups all-purpose flour
  • ¼ cup finely ground white cornmeal
  • 1 tablespoon Southern Cane Pure Cane Sugar
  • ¼ teaspoon salt
  • 1 stick cold unsalted butter, cut into pieces
  • ¼ cup ice water, divided
  • 9 small strawberries, for garnish

    • Fruit Filling

  • 1 to ½ pounds of plums, nectarines, or peaches, halved, pitted, and cut into ¼ to ½ inch-thick slices
  • ¼ cup Southern Cane Pure Cane Sugar, plus more for sprinkling
  • 1 tablespoon Southern Cane Pure Cane Sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into pieces
  • 1 large egg
  • 1 tablespoon, plus 1 teaspoon water, divided
  • 1 tablespoon light-colored jam, such as peach, apple, or mango chutney

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    Directions:

    Dough

    1. In a food processor fitted with the blade attachment, pulse the flour, cornmeal, sugar, and salt together until combined. Add the butter and pulse until the mixture looks like coarse crumbs (about 7 to 10 pulses). Drizzle in 2 tablespoons of the ice water and pulse until dough is crumbly but holds together when squeezed (about 4 pulses). If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time.

    2. Turn the dough out onto a sheet of plastic wrap. Flatten into a disk and wrap up completely. Refrigerate for 30 minutes to 1 hour.

    3. Place rack in middle of the oven. Preheat to 400°F.

    4. After the dough is chilled, unwrap and put it on a piece of parchment paper and cover with a second piece of parchment. Roll the dough into a 12-inch round, about 1/8-inch thick. Put the parchment and the dough onto a baking sheet. (Remove the top layer of parchment).

    Fruit Filling

    1. Place the sliced fruit, 1/4 cup sugar, flour, cinnamon, nutmeg, and salt together in a large bowl and toss.

    2. Put the fruit filling onto the dough, mounding it slightly in the middle, leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around, and pleating the dough. Place the butter cubes on top of the fruit. Beat the egg with 1 tablespoon of the water to create egg wash. Brush the crust with the wash and sprinkle with more turbinado sugar.

    3. Bake for 30 to 35 minutes until the crust is golden-brown and the fruit is cooked. Transfer the parchment with the galette on it to a wire rack to cool.

    4. Dilute the jam with the 1 teaspoon of water. Brush the fruit with the glaze. Cut the galette into wedges before serving.

    Satsuma Pie


    In Louisiana, fall means lots and lots of in-season satsumas. These delightfully sweet, petite citrus fruits lend their bright flavor to this Satsuma Pie recipe courtesy of Louisiana Locavores. Topped with Southern Cane brûléed satsumas, this pie is perfect for enjoying any time this season, but especially after a home-cooked Cajun or Creole dinner.

    Ingredients:

    Crust
  • 1 cup of graham cracker crumbs (about 6 sheets)
  • ¾ cup of pecans
  • 6 tablespoons unsalted butter, melted
  • ¼ cup of brown sugar
    • Filling
  • 2 blocks softened cream cheese
  • 14 oz can sweetened condensed milk
  • 3 tbsp sour cream
  • 2 ½ tbsp cornstarch
  • 4 satsumas - zest and juice (save a little zest for garnish)
  • 1 lemon - zest and juice (save a little zest for garnish)
    • Garnish
  • satsuma rounds, ½ inch thick
  • reserved satsuma and lemon zest
  • ¼ cup of Southern Cane Pure Cane Sugar

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    Directions:

    1. Add graham crackers and pecans to food processor and pulse until coarsely ground. Then add sugar and butter and continue to process until finely ground and completely combined.

    2. Press mixture into a 9 inch pie pan.

    3. Bake crust at 350 for about 10 minutes.

    4. Combine cream cheese, condensed milk, sour cream, cornstarch, and satsuma and lemon juice and zest. Mix slowly at first, then fast to combine. Mixture will be loose.

    5. Transfer mixture to a large pot and heat on high until thickened, stirring constantly to avoid burning.

    6. Pour mixture into cooled crust and allow to set up in refrigerator for at least 4 hours.

    7. Take slices of satsuma rounds and cut almost in half, but leave enough connected to make a twist. Place on fire-safe ceramic dish and sprinkle liberally with Southern Cane Pure Cane Sugar. Use a torch to brûlée until bubbly and crisp.

    8. Once pie is cooled, top with zest and brûléed satsuma rounds.

     

     

    Sweet Berries


    If fruit is nature’s candy, berries are nature’s M&Ms. Strawberries, blueberries, raspberries, blackberries...we’ve never found a berry we didn’t like. Dip them in sugar or whip up this easy recipe to make them just a little bit sweeter.

    Ingredients:

  • 6 cups fresh mixed berries, around 2 pounds
  • ¾ cup Southern Cane Pure Cane Sugar
  • ¼ cup freshly squeezed orange juice

    • Directions:

    1. Grab a large bowl. Mash together 1 cup berries with sugar and orange juice until sugar begins to dissolve. 

    2. Gently stir in remaining 5 cup berries and let sit for 1 to 2 hours at room temperature. Toss berries occasionally until they are juicy.

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