Tag Archives: butter

Crawfish Etouffee

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Submitted by Ali

Ingredients

1 small white onion, finely chopped 1 stick butter
1 lbs. crawfish tails (frozen with juice) 1 can Campbell’s Cream of Shrimp Soup
2 c. cooked rice (Cream of Mushroom can be substituted)
Cajun seasoning to taste

Directions

  1. Sauté onions & butter until onions are wilted & glazed. Add crawfish tails, soup, & seasoning. 
  2. Let mixture simmer for 15-20 minutes, stirring frequently to avoid sticking. Serve over rice.

Chef’s Note: This is the quick & easy version of making this. There are longer, harder ways to cook it – but this tastes just as good & is much easier.

Potato Soup

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Submitted by Wally
Serves 6

Ingredients

2 carrots 2 stalks celery
4 cloves garlic 1 medium onion or 3 shallots
6 medium potatoes 1 box chicken stock or broth
1 bunch fresh parsley or 2 tbsp dried 3 cans condensed milk
2 tbsp butter 2 tbsp flour
6 dashes Worcestershire sauce 8 dashes Chalula Hot Sauce (or your favorite)
½ slab of cooked bacon salt & pepper

Directions

  1. Slice carrots, celery, & potatoes into bite sized pieces & place into a large stock pot or Dutch oven. Thinly slice garlic, onlion (or shallots), & parsley & add to the vegetation.
  2. Add chicken stock to pot until it just covers the vegetables; if thgere is not enough to cover then add water until covered. Bring to a boil then simmer until carrots & potatoes are fork tender.
  3. In a small sauce pan, melt butter over medium heat & add flour after it has melted. Whisk until smooth & fully combined. Continue to whisk & add 1 can of condensed milk as the roué begins to thicken & boil. Add a second can of milk & allow roué to thicken.
  4. Add your roué & remaining can of milk to the vegetables & allow the new mixture to return to a simmer. Add Worcestershire sauce, hot sauce, cooked bacon, & salt & pepper to taste.
  5. Allow the soup to come back to a simmer & allow to simmer about 1 hour on low heat to allow flavors to combine. Serve & enjoy.

Chef’s Note: You can also make this into Clam Chowder by adding 1lb of steamed fresh clams (12 oz canned clams, drained works too) to the soup about 10 minutes before serving. Make it into a chicken corn chowder by adding 4 boneless, skinless chicken breasts (boiled & shredded) & 1 can whole kernel corn into the soup at the same time as the sauces, bacon, and spice (step 4). If thickness of soup is not to your liking when completed, whisk 1 tsp of cornstarch & 1 tbsp of water together until the cornstarch is dissolved. Add this mixture to the soup & it should thicken immediately. Be aware that the roué will not thicken until it reaches a boiling point.

Low Carb Tiramisu

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Submitted by Carli
Yields 18 Squares
6 Carbs per Square

Cake Ingredients

¼ c. butter ¼ c. heavy cream
2 large eggs ¾ Splenda
½ c. full-fat soy flour 1 tsp baking powder
¼ c. whole wheat or oat flour ½ tsp vanilla extract
¾ c. coffee 1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese 1/3 c. Splenda
½ rum extract 2 c. heavy cream, whipped stiff

Cake Directions

  1. Preheat oven to 375°F.
  2. Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
  3. Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
  4. In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Directions

  1. In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. 
  2. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. 
  3. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Pecan Pie Bars

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Pecan Pie Bar by Larry on FlickrSubmitted by Carli

Main Ingredients

6 c. flour 1½ c. sugar
1 tsp salt 2 c. cold butter

Filling Ingredients

8 eggs 3 c. sugar
3 c. corn syrup ½ c. melted butter
3 tsp vanilla extract 5 c. chopped pecans

Directions

  1. In a large bowl, combine flour, sugar, & salt. Cut in butter until crumbly. 
  2. Press onto bottom & up the sides of two greased 15x10x1 baking pans. 
  3. Bake at 350°F for 18-22 minutes or until edges are browning & bottom is set.
  4. Combine eggs, sugar, corn syrup, butter & vanilla in a large bowl; mix well. Stir in pecans. 
  5. Pour over crust & bake for 25-30 minutes, or until edges are firm & center is almost set. 
  6. Cool on wire racks & cut into bars. Refrigerate until serving.

Best Ever Brownies

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Submitted by Carli

Ingredients

1 egg 1 c. light brown sugar
¾ c. Hershey’s syrup 1½ c. flour
¼ tsp baking soda Dash of Salt
1 stick melted butter ¾ c. chopped pecans, optional

Directions

  1. Heat oven to 350°F, grease a 9″ square baking pan. 
  2. Beat egg, add brown sugar & syrup, beating until well blended. 
  3. Stir together flour, baking soda, & salt; add to egg mixture, beating until blended. 
  4. Fold in butter & nuts. 
  5. Bake 30-40 minutes.