Enter to win Prairie Kitchen Goodies and Praline French Toast Bake Recipe

Leave a comment on this post and enter to win a signed copy of my cookbook and a bag of Prairie Kitchen Farmhouse Scone Mix–read on for more information and a sample recipe from my cookbook “Cajun Cooking, Making It Easy”


Review from Amazon.com of Cajun Cooking, Making it Easy

A gumbo of freshly caught crabs, oysters, and shrimps … a jambalaya from the Cajun country … the peppery red beans that Louis Armstrong so loved … Antoine’s famous pompano baked in a paper crescent … hot puffy rice cakes once hawked on the streets of the Vieux Carre – these are some of the mouth-watering delights that bring travelers flocking to Cajun Country and New Orleans. Combining the culinary traditions of France, Spain, Africa with the Indian gift of New World ingredients, Cajun (Creole) cooking blends and balances these strains to produce its own unique and exciting style.

And to cook its authentic dishes you have to be in on the secrets. These secrets are revealed – lavishly and clearly – in Arlene Coco’s cookbook, Making It Easy: Cajun Cooking.

Now you can master the subtle flavors of Cajun cooking. The deliciously light and crusty New Orleans French bread … a French Quarter breakfast of eggs Sardou, freshly fried beignets, hot cafe au lait, and bananas flambe … a fabulous main course as served in Louisiana’s finest homes, a traditional Acadian pot dinner that provides a festive party dish in which every bit of chicken or meat goes a long way … and much, much more. Every recipe is written clearly step-by-step along with a shopping list. In some cases substitutes for hard-to-find local ingredients are provided, although perfectionists will be delighted with the excellent list of mail-order sources for fresh crayfish, indigenous spices, and more.

But this is more than a collection of superb recipes. The source and lore of various dishes are described in charming commentaries. Loving it, wanting to share and preserve its specialness, Arlene Coco has created a book that brings the true flavors of New Orleans and Southwest Louisiana and the joys of Cajun cooking, to cooks everywhere!

How to Enter the Prairie Kitchen Goodies Giveaway:

Just as easy as making the scones, this giveaway has only one step:

Leave a comment on this post with your favorite flavor of scone-

Don’t worry if you are not sure about a flavor. Just make something up because it doesn’t matter what you say, it only matters that you do say something because we’re going to pick the “winner” randomly from the comments.

We know no one like to be the first, so we’ll start. Our favorite scone is anything that is studded with dried exotic fruit , ginger and butter of course!

Good luck! The deadline to enter is midnight February 13th. Make sure to enter your email address in the space provided address so we can contact you if you’re chosen!

And just because only one person wins, we’re including a recipe for my enticing Apple Pecan Praline French Toast Bake from the book for everyone else.

To print the recipe click here

Recipe for Apple Pecan Praline French Toast Bake

French toast has another name in Louisiana: It’s often referred to as Pain Perdu” which means lost bread. That’s what would happen to the bread if you did not use it up. This is an updated version of that dish with apples to jazz it up.

Serves 8-10

Ingredients:

1 large French bread loaf, sliced

8 large eggs

1 quart half and half cream

1 teaspoon almond extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

pinch of salt

Apple Pecan Topping:

3 apples, peeled and grated on the large side of a grater

2 sticks (1 cup) unsalted butter, softened

1 cup packed dark brown sugar

1 cup chopped pecans

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Preheat oven to 350F when ready to bake

1. Dice French bread in cubes and place on the bottom of a 4-quart casserole dish.

2. Peel and grate apples and press in colander to drain.

3. Beat eggs, cream, almond extract, and seasonings until well mixed, about 2 minutes by hand. Pour over bread mixture.

4. Mix softened butter, apples, brown sugar, pecans, and spices. Spread mixture over egg and bread mixture, tightly cover and refrigerate overnight.

5. Bake at 350F for one hour or until brown and puffy. Serve with maple syrup if desired.

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32 Responses to Enter to win Prairie Kitchen Goodies and Praline French Toast Bake Recipe

  1. Debra Oz says:

    I love apple scones! Yum!

  2. Mary Johnson says:

    The apple pecan french toast sounds wonderful. I can’t wait to try it. Apple pecan scones.

  3. Mary Grover says:

    My favorite scone recipe is Lemon Cream and Apricot. I make fresh lemon curd to serve with them. Dried Apricots lemon zest and of course cream!

  4. Marsha says:

    My favorite is definitely white chocolate raspberry followed closely by white chocolate blueberry. Use frozen raspberries so they don’t break up while mixing.

  5. White chocolate chip – craisins

  6. White chocolate chip – craisin

  7. My scone would be Blueberrys Cinnimon and butter
    Do the scone mix add the Blueberrys and butter they melt in your mouth
    Just a light touch of cinnimon.

  8. Patsy says:

    Sweet strawberries add a touch of summer to winter scones. Gotta say STRAWBERRY.

  9. Jeana Marshak says:

    Dark chocolate and dried cherries. Mmm, mmm tasty.

  10. Michelle says:

    Sounds great!

  11. terry lemke says:

    Can’t wait to try the apple pecan french toast.

  12. dreamboat annie says:

    Dried cranberry and apricot, mmmmmmm!

  13. Maureen says:

    I had a banana foster scone once and it was so great.

  14. cynthia borbon says:

    i love blueberry scones

  15. Jess says:

    I would love scones with dark chocolate and raspberries. You can’t go wrong with anything chocolate.

  16. Caren says:

    The French Toast bake sound delicious and rich. Not like my no-frills French toast.

  17. Daniella says:

    Hello!!! I know this is after the deadline, but my favorite scone is a chocolate orange scone with fresh squeezed orange juice!!! YUMMY :)

    P.S. I miss Coco’s!!!!

  18. Lorraine Klug says:

    I started out wanting to print the French Toast recipe and ended up getting 8 pages
    of comments, but I enjoyed reading all the comments. Now I can hardley wait to make the recipe. Thanks

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