MARDI GRAS GORILLA BREAD
This is a really cute idea for a simple King Cake. The addition of strawberries and cream cheese brings this gorilla bread to a whole new level. The flavor combination is fabulous. Great for a Mardi Gras party!
Provided by Jeanne Benavidez
Categories Other Desserts
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. PLEASE READ THROUGH THE ENTIRE RECIPE BEFORE YOU BEGIN:
- 2. Preheat the oven to 350 degrees F.
- 3. Spray a bundt pan with nonstick cooking spray.
- 4. Mix the granulated sugar and cinnamon; set aside.
- 5. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
- 6. Cut each cream cheese block into 20 equal cubes.
- 7. Press the biscuits out with your fingers, cut in halves; sprinkle each with 1/3 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of half of the biscuits, wrapping and sealing the dough around the cream cheese. Roll into a ball. Place half a strawberry in the center of the other half of the biscuits, wrapping and sealing the dough around the strawberries. Roll into a ball.
- 8. Sprinkle 1/3 of the nuts into the bottom of the bundt pan. Pour 1/3 of melted butter mixture over the nuts. Place half of the prepared biscuits in the pan. You can mix the cream cheese balls with the strawberry balls or have one layer of the cream cheese balls and then the other layer with the strawberry balls. It's your call.
- 9. Sprinkle with cinnamon sugar, pour 1/3 of the melted butter mixture over the biscuits, and sprinkle on 1/3 of nuts.
- 10. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/3 of nuts.
- 11. Bake for 30-45 minutes or until golden brown. Remove from the oven and cool for 5 minutes.
- 12. Place a plate on top and invert. Decorate the top with colored sugars (green, gold, purple), in alternating sections, about 2 inches each.
- 13. Don't forget to hide the plastic baby charm inside one of the dough balls, but warn everyone to look for it!
MARDI GRAS BREAD
A yummy breakfast treat and good enough for a light dessert. Moist, tender, and full of flavor, this bread has the flavor of carrot cake with pineapples and pecans added. We loved the pops of sweetness from the pineapple and the crunch of the pecans. Your kitchen will smell amazing while this bakes. De-lish!
Provided by LISA BOGER
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Beat oil, sugar, and eggs well.
- 2. Add in carrots and pineapple; mix well.
- 3. Sift dry ingredients.
- 4. Add dry ingredients to the wet ingredients.
- 5. Add vanilla and nuts.
- 6. Grease and flour 2 loaf pans. Divide batter evenly between the pans.
- 7. Bake at 350 degrees for 1 hour or until a tester comes out clean.
CREOLE CORNBREAD
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
MARDI GRAS KING CAKE
The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party.
Provided by Jo
Categories Desserts Cakes Holiday Cake Recipes
Time 4h30m
Yield 16
Number Of Ingredients 17
Steps:
- Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
- When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
- To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
- Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
- Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 68.7 g, Cholesterol 47.3 mg, Fat 13.4 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 6.2 g, Sodium 300.5 mg, Sugar 30.7 g
MARDI GRAS KING CAKE
The person who gets the bean in their portion of this wonderful sweet bread becomes ruler of the day (or week) at Mardi Gras time in New Orleans. Even though this is a traditional holiday bread, it's wonderful ANY time of year. The mixing and heavy kneading may be done in the bread machine, if desired. From an old Family Circle cookbook.
Provided by Molly53
Categories Yeast Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
- Heat slowly until butter is melted; cool to lukewarm.
- Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
- Sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
- Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
- Add to egg mixture, blending well.
- Add lemon and orange rind.
- Mix flour into egg mixture, one cup at a time to make a stiff dough.
- Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
- Place in a large greased bowl; turn dough to coat all over with shortening.
- Cover with a towel and let rise in a warm place until double in bulk.
- Punch down; knead a few times and divide in half.
- Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
- Place on a large greased cookie sheet in a half circle.
- Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
- Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
- Cover and let rise again until double.
- While the dough rises, beat remaining egg in a small bowl and brush over dough.
- Preheat the oven to 375F during the second rising.
- Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
- Slide carefully from the baking sheet to a wire rack; cool thoroughly.
- Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
- Drizzle over the ring and decorate with candied citron and sprinkles.
Nutrition Facts : Calories 401.1, Fat 11.4, SaturatedFat 6.2, Cholesterol 112.5, Sodium 488.1, Carbohydrate 64.2, Fiber 1.9, Sugar 18.5, Protein 10
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- New Orleans Barbeque Shrimp. New Orleans Barbeque Shrimp never touch a barbeque pit. Instead, these shrimp cook in a skillet with butter, Worcestershire, beer, and herbs and spices.
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