Recipes From Historic Louisiana

As the city of New Orleans rebuilds, we remember its unique culture and cuisine with Steve and Linda Bauer, authors of "."

• Peaches Patty Ann

(Yields 1 Pint Sauce)

Ingredients:

12-ounce can peaches

1 tablespoon cinnamon

½ tablespoon nutmeg

4 ounces (1 stick) butter

½ cup sugar

2 ounces peach schnapps or peach liqueur

Ice cream

Method:

Melt the butter and add sugar, cooking for 3 minutes. Strain peaches from just and set peaches aside. Combine peach juice with melted butter and sugar, and simmer for 1 minute.

Add cinnamon, nutmeg, and peaches. Simmer for 2 minutes. Add peach liqueur and serve over vanilla ice cream.

• Gammy's 9-Minute Microwave Pecan Brittle

(Yields 1 pound )

Ingredients:

1 cup sugar

½ cup light corn syrup

1/8 teaspoon salt

1 ½ cups pecans (may be roasted)

1 tablespoon butter

1 tablespoon vanilla

1 tablespoon baking soda

Method:

Combine sugar, syrup, and salt in 2 quart glass container. Microwave on high for 5 minutes.

Stir in pecans and microwave for 4 minutes. Syrup will turn light brown.

Stir in butter, vanilla, and soda until light and foamy. Spread ¼ inch thickness on well-buttered or Pam-sprayed cookie sheet.

Cool. Break into bite sized pieces.

• Yam and Pecan Pie

(Yields 4 pies)

Ingredients:

1 cup butter

2 cups brown sugar

½ teaspoon salt

12 eggs

3 cups corn syrup

4 cups yams, cooked and mashed

6 cups pecans

4 pie shells

1 teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon vanilla

Method:

Cream butter and sugar together. Add salt, eggs, corn syrup, yams and vanilla. Beat until well-blended.

Spread one cup of pecans in bottom of each pie shell. Pour mixture over pecans, ant then sprinkle ½ cup pecans over top of each pie.

Bake at 375 degrees for 50-55 minutes.