Old-world methods provides a lesson in taste and nutrition It all started about a month or so ago on a Saturday morning in February. We were relaxing; I was scanning the channels after watching the local weather and found a segment of New Scan Cook on the local PBS station WUNC, this was a refreshing […]

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I modified the recipe for commercial use and baked it as a regular part of our sweet bread and dessert offerings at Innovative Food Services, a now defunct catering company in New Orleans, and the primary function which was to supply food services for several upscale employee cafeterias for a law firm and for a large oil industry client.

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This info-graphic and recipe at the bottom is is provided by Mrs. Fields Cookies.

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We took the original pecan pie recipe and took out half of the sugar and replaced it with chocolate chips, for one chocolate pecan pie this results in 1/2 cup brown sugar and 1/2 cup chocolate chips. When we added the liquor we replaced the 1 teaspoon vanilla extract with 1 tablespoon bourbon.

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In the ongoing and continuing task of improving my recipes, I have changed the dough preparation in the king cake somewhat from the previous version

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