Recipes From Historic Louisiana

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

• Peaches Patty Ann
(Yields 1 Pint Sauce)

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

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 )

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

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)

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

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.