- Food and Cooking
Mississippi Mud Cake and Cajun Cooking
Mississippi Mud Pie
Mississippi Mud Cake Recipe
We guarantee you that this will be the best recipe for Mississippi Mud Cake. You will never find a recipe for Mississippi Mud Cake as good as this one. Try it and see what you think.
1/2 c Butter, softened
3 x Eggs
1/2 ts Baking Powder
1/4 c +1 /12 T Cocoa
1 c Pecans, chopped
1 Chocolate Frosting
1/4 c +2 T Cocoa
1 ts Vanilla Extract
1 c Sugar
3/4 c All Purpose Flour
1 Dash Salt
1 ts Vanilla Extract
10 oz Marshmallows
1/4 c Butter
1/4 c +3 T Warm Milk
16 oz Powdered Sugar, sifted
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.
Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares.
Yield: one 13x9 inch cake.
Cream butter; add cocoa, mixing well.
Gradually beat in powdered sugar, adding warm milk as necessary,
until spreading consistency. Stir in vanilla. Spread immediately over
warm marshmallows. Yield: enough for one 13x9 inch cake.
Mississippi Mud Cake is served all over the deep south but especially in Louisiania and Mississippi. It is the favorite cake of former Presidents Bill Clinton and Lyndon Johnson.
Plus below you will find some of the best recipes on video you will ever find anywhere. Remember to bookmark this page now by pushing CTRL+D so you can be sure to find your way back here again for more great cajun recipes and much much more.
Shrimp Creole - A New Orleans Classic
Crawfish Etouffee - A Louisiana Classic
Coconut Beer Batter Shrimp
- 2 Eggs
- 1 3/4 cups All-purpose flour
- 3/4 cup Beer (6 oz.)
- 1 tb Baking powder
- 4 Dozen medium shrimp, peeled and deveined (leave tails on) About two pounds.
- 3 cups Grated coconut, about 6 oz.
Seasoning mix: Cayenne pepper 1Tbls.
Salt 2 1/4tsps.
Sweet paprika 1 1/2tsps.
Black pepper 1 1/2tsps.
Garlic powder 1 1/4tsps.
Onion powder 3/4tsps.
Dried thyme 3/4tsps.
Dried oragano 3/4tsps.
Vegetable oil for deep frying.
Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.
Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.
Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside.
Place the coconut in a separate bowl.
Sprinkle both sides of the shrimps with the remaining seasoning mix.
Then Hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off.
Coat each shrimp with the coconut and place the shrimp on a baking sheet.
Heat deep fryer to 350 degrees.
Drop each shrimp into the hot oil and cook until golden brown, about 1/2 to 1 minute on each side.
Do not crowd the fryer!
Drain on paper towels and serve immediately, as is, or with a dipping sauce or fruit preserve
This is truly one of the best recipes for Coconut Beer Batter Shrimp that you will ever eat. It is so good.
Paula Deen Cookbooks
Paula Deen Cookbooks
Paula Deen Cookbooks
Have you ever heard of Paula Deen? If you look there just to the right you will see several of her cookbooks for sale. Let me tell you just a little bit about Paula Deen and her wonderful cookbooks and the fantastic recipes they contain.
I tell you what me and my family have almost all of Paula Deen's Cookbooks and when we prepare the recipes inside them and invite friends over for dinner or a party they all ask for the recipes. They all want to know where did this wonderful food come from. Well I tell you what when you make your food from the recipes in the Paula Deen Cookbooks your gueats are going to beg for the recipes. So why don't you click the Paula Deen Cook Book links there to the right and check out some of the best Cookbooks ever by a absolutley wonderful southern cook , Paula Deen.
Southern Fried Chicken
Red Beans and Rice The Traditional Southern Way
Cajun Shrimp And Oyster Gumbo Recipe
Yield: 6 Servings2 c Stock (recipe below) 3 tb Oil 1/4 c Flour 1/2 c Chopped onion 1 ts Minced garlic 3/4 c Chopped green bell pepper 1/4 c Chopped parsley 1/4 ts Salt 1/2 ts Dried thyme 1/4 ts Cayenne pepper 1/4 ts Hot pepper sauce 16 oz Can tomatoes with juices 10 oz Frozen okra, thaw, cut across 1 lb Medium shrimp, clean, devein 1 pt Shucked oysters 3 c Hot cooked rice
To make roux: Combine flour and oil in a large heavy pan or Dutchoven. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched,15 to 20 minutes. Stir in onion and garlic; cook and stir until soft. Add green pepper, parsley, salt, thyme, cayenne pepper and pepper sauce. Cook and stir 5minutes longer. Gradually, whisk in about 2 cups warm stock andtomatoes. Return to a boil and simmer 20 minutes, stirringoccasionally. Add okra; simmer just until okra is tender, about 5minutes. Add shrimp and oysters. Simmer just until edges of oysterscurl and shrimp is pink and opaque,5 to 8 minutes. Do not overcookseafood. Remove from heat. To serve: mound hot rice in soup plates and ladle gumbo over the top.Stock: In a large stock pot, combine 2 quarts water,2 slices lemon,2dried red chilies,1/4 teaspoon salt,1 bay leaf,1/2 teaspoon driedthyme, shrimp shells and oyster liquor. Bring to a boil. Cook at a low boil, uncovered until mixture is reduced to about 3 cups, about 25 to30 minutes. Strain and discard seasonings and shrimp shells.
Banana Pudding The Traditional Southern Way
Cajun Cooking And Great Free Recipes
We hope you enjoy the recipe above for Mississippi Mud Cake. In fact if you check up there you will find 2 recipes for this wonderful cake. Plus you'll find all kinds of other great free recipes on this page. We hope you enjoy everything and remember to bookmark this page by pushing CTRL+D so you can find your way back here easily.
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