Orleans Blues Bars
½ cup salt-free butter
½ cup sugar
1/4 cup dark brown sugar
1 jumbo egg
1 cup well mashed sweet potatoes
½ tsp. vanilla
2 tsps. baking powder
½ tsp cinnamon
1/4 tsp. nutmeg
½ tsp salt
1/4 tsp ground ginger
1/4 cup broken southern pecan pieces
½ cup raisins
½ cup semi-sweet chocolate morsels (optional)
Cream sugars and butter. Add egg and beat until smooth. Add vanilla and
sweet potatoes. In a separate bowl, mix the remaining ingredients. Add to
potato mixture and stir until well mixed. Spread dough into greased 11x7x1" pan.
Bake at 375 degrees (F) for 20-25 minutes. Cool completely. Cut into 2" square
bars.
Note: Sugar may need to be adjusted based on the sweetness of the type
of potato used. The potatoes used in this recipe were quite sweet.
If an 8" pan is used the bars will be a little thicker, and baking time
will need to be increased by a few minutes (not more than 5). Double
the recipe for a 13x9x2 pan.
Grand Marnier Sweet Tart
1 cup of unsalted butter
1/3 cup of milk
1/3 cup of sugar
¼ tsp of salt
2 1/3 cups sifted flour
1 ¼ tsp of baking powder
1 1/3 cups heavy cream
Pinch of ground cinnamon
1 ½ cups fresh raspberries
¼ cup of sugar
¼ cup Grand Marnier
Marinate raspberries in Grand Marnier for about one hour. Preheat oven to 400 degrees and butter 9-inch tart pan. Set aside.
In large bowl, combine butter, milk, 1/3 cup of sugar, and salt and blend. Sift flour and baking powder, then add butter mixture and stir until lumpy.
Roll dough on a floured board about 10 inches in diameter and put in tart pan allowing edges to hang over, then fold over tart. Sprinkle ¼ cup of sugar over the bottom of the tart and add cream. Sprinkle with cinnamon. Bake tart until cream is brown (about 17 minutes). Cool tart on wire rack.
After tart has cooled to warm, add raspberries.
Collard Greens Lasagne
(Don’t be afraid to experiment with this soulful dish, make it according to your taste.)
2 bunches of fresh collard greens or a mixture of collards, mustard, and kale greens
1/4 cup fine virgin olive oil
3 large cloves of garlic
l large jalapeno pepper
1 medium-size onion
3 tbsp. instant chicken bouillon
8 ounces of lasagne noodles, green or regular
32 ounces of your favorite tomato pasta sauce
16 ounces of ricotta cheese
1/4 cup grated Parmesan cheese
1 ½ tsp. salt
1 ½ dried oregano
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Clean greens and cut into long strips and set aside. Heat olive oil in large skillet over medium heat.
Dice garlic, pepper, and onion and add to olive oil. Saute until tender. Add greens, stir, and saute for about 15 minutes over medium heat. Add bouillon, stir, and cooked covered 45 minutes over low heat.
Remove from heat. Cook lasagne noodles according to package directions. Reserve 4 ounces of sauce. Mix ricotta cheese, 1/4 cup Parmesan cheese, the salt and oregano. Layer 1/3 each of the noodles, sauce, mozzarella cheese and ricotta cheese mixture in ungreased 13x9x2 inch pan. Repeat 2 times. Spoon reserved sauce onto top; sprinkle with 1/4 cup Parmesan cheese. Cook uncovered in 350 degree oven for 45 minutes. Let stand about 15 minutes before cutting.
(Greens can be done ahead and stored in refrigerator or drained leftover greens can be used.)
Lizzie’s Favorite No-Fuss Fudge
8 oz semi-sweet chocolate
2/3 cup sweetened condensed milk
1 tsp vanilla
1/8 tsp salt
walnuts (½ cup or more)
Melt chocolate and mix in all other ingredients. Cool and cut into squares.
Thank you, Alice.
Alice’s Yummy Balls
1 cup dark corn syrup
3/4 cup packed brown sugar
1 tbsp honey
l tbsp unsalted butter
1 cup crunchy peanut butter
1 cup finely chopped salted peanuts
3/4 cup chopped dates
11/2 cup uncooked oatmeal
2 cups Rice Krispies
Combine corn syrup, brown sugar, honey, and butter. Bring mixture to a boil. Remove from heat and stir in peanut butter until melted and smooth. Add peanuts, dates, oatmeal, and Rice Krispies and stir. Hand roll the mixture into balls about the size of a large walnut. Place in a dish. Keep refrigerated, but served at room temperature.
Concocted by Alice Green to be consumed while reading Death’s Favorite Child.
Alice’s Louisiana Stew
1/4 cup extra virgin olive oil
2 pounds of round beef cut into 3/4 inch cubes
2 cups of thinly sliced yellow onions
4 cloves of crushed garlic
1/4 cup catsup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon spicy dry mustard
1/4 teaspoon cayenne red pepper
1 teaspoon paprika
11/2 cup dry red wine (old, leftover, wine is fine)
2 tablespoons white flour
1/4 cup water
3 cups cooked rice or egg noodles
In a heavy black skillet add olive oil, heat slightly then add the beef, onions, and garlic, stirring until the meat is brown. Add catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne red pepper and wine. Stir thoroughly. Cover tightly and simmer until meat is tender, about 2-21/2 hours. Stir flour into water and blend until smooth. Then stir into meat mixture. Stir until mixture comes to boiling. Let boil while stirring for 2-3 more minutes. Serve over hot rice or egg noodles.
Recipe courtesy of Alice Green, as served at the Orleans Café, Gallagher, Virginia.
Who is Alice Green?
Dr. Alice Green is the Executive Director of the Center for Law and Justice in Albany, New York, a non-profit community-based organization. She is also a photographer (for example, see the photo with Frankie's Bio) and an incredible cook