• 1 piece fresh ginger, about 4 inches long, grated
• 1cup water
• 1 tablespoon unsalted butter at room temperature
• 2 1/2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups Steen's cane syrup plus extra for serving
• 1 cup peanut or vegetable oil
• 1 cup light brown sugar
• 1 teaspoon hot sauce (I like Tabasco, David Guas likes Crystal)
• 2 large eggs
• whipped cream for serving, optional

Gateau de Sirop

• 1-1/2 quarts 2% milk
• 1 cup sugar
• 1/2 cup Mahatma or WaterMaid rice
• 1/2 cup raisins
• 1 teaspoon vanilla extract

Mahatma Creamy Rice Pudding

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• 3 eggs, slightly beaten
• 1 (15 oz) can Libby's pumpkin
• 1 cup sugar
• 1/4 teaspoon salt
• 2 to 3 teaspoons pumpkin pie spice (to taste)
• 1 cup evaporated milk or eggnog
• 1 stick unsalted butter, melted
• 1 unbaked 9" deep dish pie shell refrigerated, frozen or homemade
• 8 large, toasted, Louisiana pecan halves, for garnish, optional
• whipped cream, for garnish, optional

Note: Our version of pumpkin pie spice includes

• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon nutmeg (freshly grated preferred)
• 1/4 teaspoon gound cloves

Holiday Pumpkin Pie 

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• 1 1/4 cup granulated sugar
• 1 large Meyer lemon or 1 medium Louisiana navel orange, washed and cut into 8 pieces, skin and all
• 1 stick salted butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1 store-bought tarte shell

Idiot-Proof Citrus Pie

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• oil for deep-frying 
• 1 lb all-purpose flour 
• 1 (12 oz) beer 
• 3 whole eggs 
• 3 egg yolks 
• 2 teaspoons dark rum 
• Pinch of salt 
• 3 egg whites 
• 6 medium apples, peeled, cored and cut into rounds 1/4 inch thick 
• granulated sugar (for garnish)

Apple Beignets

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• 1/4 cup (1/2 stick) butter 
• 1 cup brown sugar 
• 1/2 teaspoon cinnamon 
• 1/2 cup banana liqueur 
• 4 bananas, cut in half lengthwise, then halved 
• 1/4 cup dark rum 
• 4 scoops vanilla ice cream

Brennan's Bananas Foster

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Bread Pudding 

• 8 10 inch loaves of French bread (broken)
• 1 tablespoon butter (softened)
• 5 eggs (beaten)
• 1 cup sugar
• 1/2 tablespoon cinnamon
• 5 cups milk
• 6 ounces butter 
• 7 ounces pineapple (crushed)
• 1 tablespoon vanilla extract
• 1 can condensed milk

Praline Sauce

• 4 tablespoons butter
• 1/2 box of brown sugar
• 1/2 quart heavy cream
• 1/4 cup rum
• 1 cup pecans, chopped

Bread Pudding with Praline Sauce

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• 1 piece day-old New Orleans-style French bread,* about 23 inches long and weighing about 7½ to 8 ounces, cut into ½-inch cubes with crust on  
• 3 cups heavy cream
• 1/2 cup whole milk
• 1 3/4 cups sugar, divided
• 1 2-inch-long piece of vanilla bean
• 1 1/4 pounds (3 1/2 cups) semi-sweet chocolate chips
• 8 large eggs
• 8 to 12 pieces almond bark, for garnish

Chefs note: For the best results, refrigerate the uncooked bread pudding overnight before baking.

Brennan's Chocolate Bread Pudding

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• 1 1/4 cups unbleached pastry flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup water, cool
• 1/3 cup light brown sugar 
• 1/2 cup Steen’s cane syrup 
• 1 teaspoon vanilla extract 
• 1 extra large egg
• 3/4 cup finely chopped (almost pulverized) native pecans 
• sifted confectioner’s sugar for the top 

Pecan and Cane Syrup Cake

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• 3/4 cup sugar 
• 4 tablespoons butter, softened 
• 1 egg 
• 2 cups flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1/2 cup milk 
• 2 cups blueberries (fresh or frozen)

Glaze:

• 1/2 cup confectioners’ sugar 
• 2 tablespoons butter  
• 1/2 teaspoon grated orange or lemon peel 
• 1-1/2 tablespoons milk

 Blueberry Cobbler

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