Laken's profile page
Recipes
Banana Nut Loaf Cake
By Laken
Mix ingredients thoroughly and pour into Pyrex pan 11x16 Add topping and bake 40-45 minutes at 375 F
- 2 C sugar
- 2 eggs
- 1 C Crisco
- 2 C flour
- 4 tbsp buttermilk w/ 1 tsp baking soda
- 3 mashed bananas
- 1/2 C pecans
- 1 tsp vanilla
- Topping
- 4 tbsp butter (melted)
- 1 C coconut (optional)
- 1/2 C pecans
- 7 tbsp brown sugar
Orange Glazed Carrots
By Laken
Place carrots in a pan with water
- 1 pound carrots
- 1/4 cup orange juice
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 1 pinch salt
- zest of 1 orange (I used a clementine, it's what I had)
Bourbon Poached Peaches
By Laken
Directions Bring a large pot of water to a boil
- 4 pounds peaches (about 12)
- 2 1/2 cups sugar
- 2 vanilla beans, split and scraped, pods reserved
- 1 cup bourbon
Ginger-Lemongrass Soda
By Laken
In a medium saucepan, combine the sliced ginger with the smashed lemongrass and 4 cups of the water and bring to a ...
- 1/2 cup thinly sliced peeled ginger
- 4 plump stalks of fresh lemongrass, cut into 2-inch lengths and smashed, plus stalks for garnish
- 6 cups water
- 1 cup sugar
- 3 tablespoons freshly squeezed lemon juice
- Lemon wheels and ice cubes, for serving
Hot Crawfish Dip
By Laken
Southern Living FEBRUARY 2012
- 1/2 cup butter
- 1 bunch green onions, sliced (about 1 cup)
- 1 small green bell pepper, diced
- 1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
- 2 garlic cloves, minced
- 1 (4-oz.) jar diced pimiento, drained
- 2 teaspoons Creole seasoning
- 1 (8-oz.) package cream cheese, softened
- French bread baguette slices
- Garnishes: sliced green onion, chopped flat-leaf parsley
Carrot Cake
By Laken
Preheat the oven to 350 degrees F
- 5 ounces (1 cup) dark raisins
- 1 pound carrots to make 4 cups shredded, firmly packed
- 2 cups minus 2 tablespoons all-purpose flour
- 2 teaspoons double acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 tablespoon unsweetened cocoa powder
- 4 large or extra-large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 1/4 cups vegetable oil
- 5 1/2 ounces walnuts, cut into medium-small pieces
- Cream Cheese Icing,
- a handful of pecan halves, for garnish
Pretzel Dumplings
By Laken
In a saucepan, heat the milk just until simmering
- 1 1/2 cups whole milk
- 3 large soft pretzels (about 2 ounces each), cut into 1/2-inch pieces (about 3 cups)
- 3 tablespoons unsalted butter
- 1/2 cup minced onion
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper
- 1 large egg, lightly beaten
Soba Noodles with Grilled Shrimp and Cilantro
By Laken
Bring a large pot of water to a boil
- 12 ounces soba noodles
- 1/4 cup vegetable oil
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons tamari
- 1 teaspoon agave syrup
- 2 large shallots, thinly sliced and separated into rings
- 6 garlic cloves, coarsely chopped
- 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice
- 1 pound large shrimp, shelled and deveined
- Salt
- 2 scallions, finely chopped
- 1/4 cup chopped cilantro
- 1/4 teaspoon crushed red pepper
- Lime wedges, for serving
One-Pan Pasta
By Laken
Step 1 Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon peppe...
- 12 ounces linguine
- 12 ounces cherry or grape tomatoes, halved or quartered if large
- 1 onion, thinly sliced (about 2 cups)
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- 2 sprigs basil, plus torn leaves for garnish
- 2 tablespoons extra-virgin olive oil, plus more for serving
- Coarse salt and freshly ground pepper
- 4 1/2 cups water
- Freshly grated Parmesan cheese, for serving
Chilled Cucumber-Avocado Soup with Spicy Glazed Shrimp
By Laken
In a blender, combine the cucumber, avocados, buttermilk, vinegar, sugar, 1/2 tablespoon of the lime juice and a pi...
- 1 large European cucumber, seeded and coarsely chopped
- 2 Hass avocados—pitted, peeled and quartered
- 1 1/2 cups buttermilk
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 1/2 tablespoons fresh lime juice
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 3/4 pound large shrimp, shelled and deveined, shells reserved
- 3 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1 small carrot, thinly sliced crosswise
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cumin seeds
- 1 teaspoon tomato paste
- 2 cups water
- 1 tablespoon honey
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 6 mint leaves, chopped