Snickerdoodle Cookies

Makes three dozen 3 to 4-inch cookies. 2 3/4 cups (360 grams) all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt (table) 2 tsp vanilla paste or extract 16 tablespoons (2 stick or 8 ounces or 225 grams) unsalted butter, at room temperature 1 3/4 cups sugar (350 grams), plus …


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Classic Cheesecake

Crust 1 sleeve graham crackers and 1 cup roasted pecans 1 stick (1/2 cup) melted butter Mix in food processor till a course crumble. Should stick together when squeezed in your hand. Or crush crackers and pecan in a ziplock with a rolling pin. Then mix in the melted butter. Press into the spring pan. … Continue reading Classic Cheesecake

Sassafras Seasoning

4 tbsp garlic granulated 2 tbsp paprika 1 tbsp cayenne 2 tbsp kocher salt (Red Diamond) 3 tbsp onion powder 2 tbsp fresh cracked black pepper 1 tbsp cane sugar (can substitute white) 1 tbsp dried basal 1 tbsp dried oregano 2 tsp celery seed 1 tbsp gumbo file’ Mix in storage container. Use liberally. Continue reading Sassafras Seasoning


2 cups flour (all purpose) 4 tsp baking powder 1 tbsp sugar 1 tsp salt (Kosher) 6 tbsp frozen butter (grated) 3/4 cup buttermilk Preheat over to 425 degrees farenheit. Mix the dry ingredients and then add the butter and buttermilk. Mix gently till it just comes together. Flour a work surface. Lay the dough … Continue reading Biscuits

Boudin Sausage

3 1/2 – 4 lbs Pork Butt (bone in pork shoulder) 1 Medium Onion, chopped 1 red bell pepper chopped 3 ribs of celery, use the heart pieces 200 gm Garlic Cloves, chopped 2 Bay Leaves (remove after cooking) 2 bottles of a good amber beer Water to cover by 2 inches 1 lb (450 … Continue reading Boudin Sausage