Hearty and classic, this meringue-topped beauty is meant for passing around a table filled with the loved ones. This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavors of Louisiana.
Ingredients
8large eggs, separated
2⅔cupplus ½ cup granulated sugar, divided
3(15-ounce) cans evaporated milk
½cupcup unsalted butter, melted
2tbspbourbon
1tbspplus ½ teaspoon vanilla extract, divided
1tspSlap Ya Mama Original Blend Seasoning
1½(16-ounce) loaves French bread, cut into 1-inch cubes
½tspalmond extract
Instructions
Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
In a large bowl, whisk egg yolks. Add 2⅔ cups sugar, whisking until thick and pale yellow. Add evaporated milk, melted butter, bourbon, 1 tablespoon vanilla, and Slap Ya Mama Original Blend Seasoning, whisking until smooth. Add bread cubes and fold until bread is coated. Place in prepared baking dosh.
Bake until knife inserted in the center comes out clean, let cool on wire rack. Reduce oven temperature to 325°.
In a large bowl, beat egg whites, almond extract, remaining ½ cup sugar, and remaining ½ teaspoon vanilla with a mixer at high speed until soft peaks form. Top bread pudding with meringue mixture.
Bake until lightly browned, 5 to 6 minutes. Serve warm or cool.
You only need a few simple ingredients- and your favorite vanilla ice cream- to create a delicious dessert that will knock your socks off! For more tasty treat recipes checkout our cookbook Growing Up Cajun!
Ingredients
¾cupunsalted butter
2cups firmly packed light brown sugar
½tspkosher salt
¼tspground cinnamon
5ripe bananas, cut in half and sliced lengthwise
½cupdark rum
Vanilla ice cream, to serve
Instructions
In a large skillet, melt butter over medium-high heat. Stir in brown sugar, salt, and cinnamon; cook, stirring constantly, until sugar is dissolved. Add bananas, and cook until tender, about 4 minutes. Remove from heat. Add rum; use a stick lighter to ignite rum. Cook until the flames die out. Serve with vanilla ice cream.
Baked with crunchy pecans and a little bit of spice, this sweet bread is a perfect treat to take to friends and neighbors--no special events required.This delicious dessert comes from our cookbook Growing Up Cajun. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Preheat oven to 350°. Spray a 9x5-inch cast-iron loaf pan with baking spray with flour.
In a large bowl, whisk together granulated sugar, brown sugar, and melted butter. Gradually add eggs and egg yolk, whisking to combine. Whisk in mashed banana and sour cream.
In a medium bowl, whisk together flour, toasted pecans, Slap Ya Mama Original Blend Cajun Seasoning, baking soda, and baking powder. Gradually add flour mixture to sugar mixture, stirring until combined. Spoon batter into prepared pan.
In a small bowl, whisk egg white until frothy. Stir in pecans, turbinado sugar, and vanilla. Spoon pecan mixture over batter.
Bake for 35 minutes; cover with foil, and bake until a wooden pick inserted in the center comes out clean, about 40 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
This dish was part of our Slap Ya Mama Virtual Cook-off! It was created by Allie Coats and placed in the top 10 out of nearly 100 dishes! Give it a try!
Place egg whites in medium bowl; set aside in the refrigerator to chill.
Place egg yolks in a large bowl. While whisking, add 1 tablespoon granulated sugar, vanilla, and baking powder. Once well blended, add milk and flour-- sift flour well to avoid large lumps. Continue to whisk until well combined.
Add orange/lemon juice and salt to egg whites. Using a mixer at medium speed, whisk eggs until frothy/foamy (approximately 1 minute). Continue to mix at medium speed while gradually adding the remaining 5 tablespoons of sugar. Turn the speed to high and mix well until consistency has doubled in size, with stiff glossy peaks. Do not overbeat the meringue
On the stove, heat a lidded nonstick skillet on the lowest setting and set aside.
Using a rubber spatula, scoop 1/3 of the meringue mix into the egg yolk mixture. Gently fold until combined. Repeat with the remainder of the meringue until almost combined, and then very gently fold the mixture until no stripes remain.
Carefully grease the skillet and the inside of 3-inch wide pastry rings (approx. 1 1/2 inches tall) with unsalted butter. Check the pan heat by pouring a small amount of water into the pan. If the water pops or sizzles, turn the heat down. Ladle 1/2 cup of mixture into the pastry rings. Place the lid on the skillet, and cook until they start to rise and a few bubbles are forming at the top (3-4 minutes)
Remove lid, and add slap marinaded bacon into the pastry ring. Gently flip the rings using 2 spatulas and immediately replace the lid. Cook until the souffle appears to be light and springy to the touch (2 minutes). Transfer the cooked pancake to the platter, and repeat step 9 until all souffles are completed.
Top pancakes with additional bacon pieces, butter, and slap ya mama sauce & seasoning. ENJOY!!
This family favorite and Maw Maw’s most famous recipe is served up at every Walker holiday dinner and family gathering. After you give it a try, it just might become one of your family’s most requested recipes, too.
Course Dessert
Ingredients
½(14.1 oz) packagerefrigerated pie crust
1cupgranulated sugar
¼cupunsalted butter, (melted)
3large eggs, (well beaten)
1cupchopped pecans
½cupdark corn syrup
Instructions
Preheat oven to 350°.
On a lightly floured surface, unroll dough. Transfer to a 9-inch pie plate, pressing into bottom and up the sides. Fold edges under, and crimp as desired. Prick bottom of dough a few times with a fork.
Bake for 10 minutes.
In a large bowl, stir together sugar, melted butter, and eggs. Add pecans and corn syrup, stirring well. Pour into prepared crust.
Bake until edges are set and center is slightly jiggly 45 to 55 minutes.
Notes
Cooking Tip from Mama Jen
When prebaking a pie crust, always prick the bottom of the crust several times with a fork before baking so that it does not bubble up.
2 Cans Pineapple Slices drained reserving 1 cup of juice
10-12 Maraschino cherries cut in half
1 Cup Pecans chopped
1 Box Yellow Cake Mix
¼ Cup Sour Cream
3 Eggs
1 Teaspoon Almond Extract
Directions:
Preheat oven to 350.
Lightly spray a 10-12 inch oven-proof skillet. Melt ½ cup butter in bottom of skillet and remove from heat. Combine Brown Sugar and SYM seasoning together, sprinkle over butter. Arrange pineapple slices on top of sugar mixture starting with 1 slice in the center. Cut more slices in half and arrange on side of pan. Place cherries in centers of pineapple. Crush remaining slices in a blender or food processor. Set aside. Arrange cherries into pineapple rings, cover with chopped pecans. In a mixing bowl combine cake mix, remaining ¼ cup butter, reserved cup of pineapple juice, sour cream, eggs and almond extract until well blended. Stir in remaining crushed pineapple. Bake in oven for 60-70 minutes until golden. Let cool for 10-15 minutes. Invert cake onto dish. Let cool completely. Slice into wedges and serve.
Slap Ya Mama Spiced Brookies are a deliciously spiced dessert that is sure to please everyone. A cross between a brownie and a cookie, these brookies have a cookie like exterior with a soft chewy brownie like interior. Give em a try…you won’t be disappointed. Pair with a big glass of milk and enjoy!
Preheat oven to 350°F. Convert a stainless-steel bowl into a double boiler and melt oil, butter, chocolate and Slap Ya Mama Hot Blend Seasoning in bowl. Set aside and let mixture cool. In another bowl, combine whisked eggs, brown sugar, cinnamon and vanilla. Mix well. Now fold melted chocolate mixture into egg mixture. In another bowl, combine flour and baking powder then mix into chocolate mixture until all combined. Spread mixture into a shallow pan and freeze batter until it hardens slightly (5-7 minutes). Coat 2 cookie sheets with nonstick cooking spray. Using a tablespoon, scoop batter and place on cookie sheet. It will be about 10-12 cookies per cookie sheet depending on your scoop size. Place in oven and bake until the tops are starting to look dry and cracked, about 10-12 minutes. Let cool and enjoy!
