AIMEE BROUSSARD

heirloom recipes + sweet Southern charm.

Traveling Apron Recipes

Parmesan Lime Corn

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This Parmesan Lime Corn Recipe came from our very first Traveling Apron Recipe Swap. Submitted by April Ockerman in Texas, it has become one of my go-to recipes during the summer months.

It’s the perfect side dish for a backyard BBQ and the combination of sweet corn and tangy lime and chili powder is a winner.

Easy & Delicious Parmesan Lime Corn recipe.

When I made the decision to dust the cobwebs off this website, it was only fitting that I make a better effort to organize, categorize and feature the recipes from the Traveling Apron Recipe Swap.

I’m currently working my way through getting all the recipes photographed or re-photographed in some cases (my oh my how my photography has evolved) and onto the website…..Parmesan Lime Corn style.

Parmesan Lime Corn
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4 ears fresh corn
  • butter, as needed
  • ½ cup Parmesan
  • 1 teaspoon lime zest
  • 1 teaspoon chili powder (optional)
Instructions
  1. Boil or grill the corn until done. Coat with butter. Combine the Parmesan, lime zest, and chili powder (if desired), and sprinkle on buttered corn.

Easy & Delicious Parmesan Lime Corn recipe.

Since this is new for us all, to easily locate the recipes that have participated in one of the previous swaps, you can access the recipes a couple of different ways. You will find “The Traveling Apron” in the top menu area of the blog. Clicking on the main tab will bring you straight to the recipes. The drop-down menu will allow choosing to learn more about the swap, downloading the recipe cards we use in our swaps, or signing up for a future swap. You can also access the recipes from the home page middle area by clicking on the “The Traveling Apron” icon.

There’s only a hand full of recipes on there now, but rest assured that I’m diligently working on getting at least a new one up every week. It’s my new year’s resolution!

And I know that it’s June. But they always say the middle of the year is the perfect time to re-evaluate your priorities and never too late to start anew.

 

Banana Nut Bread

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Y’all, it has been nearly a year since The Traveling Apron Cookbook came out. An entire year!

So much has happened over the course of the last year that sometimes I have to take a moment to take it all in. I have a cookbook, an actual hold in your hands, put a sticky note on it cookbook, that came as a result of swapping recipes with strangers under the premise that if I allowed people to sign up on the blog, I’d send them an empty binder to fill and a pretty apron to wear in exchange for one of their favorite recipes.

We called it the Sisterhood of the Traveling Apron Recipe Swap, similar to the Sisterhood of the Traveling Pants except there was no need to fit into the same size pants. The apron was one size fits all and anyone was allowed to join in.

Traveling Apron Recipe Swap Apron

20,000 miles that thing traveled. Coast to coast and tons of in betweens, stopping only long enough to gather a new recipe and then head to its next destination.

The absolute best part of the entire process was the relationships and stories that were produced from the swap. I can point to several different recipes in the cookbook and feel deeply connected to the grandmother’s, aunts and mama’s who are responsible for the recipes’ origin.

It is more special to me than I could ever imagined a book to be because of those shared stories. It’s not perfect, the photography isn’t wonderful (I shot it all in about 6 weeks) and there are things I would’ve changed BUT the stories remain and they are truly unique.

Today, I’m sharing Ashely’s Banana Nut Bread as we embark on our next apron swap. I am so excited about where she’s heading, the friendships she will make, and the stories she will hear.

(If you’re interested in participating, the signup will be coming in a newsletter THIS weekend so be sure you’re signed up! She’s limited to 25 participants this time)

Banana Nut Bread- The Traveling Apron Recipe Swap + Cookbook

“Everyone, and I do mean everyone, has a favorite banana bread recipe, but this recipe from my great-aunt Mercedes is one I always pull out when I need something to serve when company is on the way. Great Aunt Mercedes was slightly allergic to nuts (or so she says) but felt the addition of nuts was necessary in her banana brea, so she insisted on serving it (with the nuts) even though she never indulged. In our family, we actually call it nutty bread, because the thought of her making a bread she’s allergic to and can’t eat, is well, nutty”.

-Ashley Townsend, Missouri

Banana Nut Bread- The Traveling Apron Recipe Swap + Cookbook

Banana Nut Bread
 
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Contributed to The Traveling Apron Cookbook by Ashley Townsend, Missouri.
Author:
Recipe type: Breakfast/Brunch
Serves: 6
Ingredients
  • 3 medium bananas, mashed
  • 2 eggs
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup chopped walnuts
  • ½ cup cooking oil
  • ½ cup granulated sugar
  • ½ cup light brown sugar, firmly packed
  • 1½ cups flour
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9 inch x 5 inch loaf pan and set aside. In a large bowl, combine all the ingredients until mixed thoroughly. Pour in the pan and bake until a toothpick inserted in the center comes out clean, approximately 1 hour. Cool on a baking rack before removing and slicing.

I just love Ashley’s story so much! And inevitably her Aunt was not allergic or she wouldn’t even fool with nuts, but I think it’s humorous she would say she’s allergic.

After a long waiting period and much anticipation, the traveling apron sets sail NEXT week.

I can’t wait to see what you ladies will be submitting!

The Best S’mores Bars

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These unbelievable S’mores Bars were contributed to the initial Traveling Apron Recipe Swap by Nicole White. Nicole has the most delightful stationary shop and was kind enough to not only participate in the first recipe swap, but she also created the first set of recipe cards we used. This recipe made it into The Traveling Apron Cookbook as The Best S’mores Bars, although Nicole submitted them as The Best S’mores Bars Eva. Our editor dropped the “eva” but I have to agree with Nicole on this one- these things are sinful and just might be the best eva.

The Best S'Mores Bars from The Traveling Apron Cookbook

 One of the things I’ve learned about the cookbook writing and publishing process is that it’s virtually impossible to catch every single error that comes along. I’d love to believe that my cookbook is error free, and while I’d argue until the cows come home that I caught every grammar error, I’d be kidding myself to think that it was perfect.

 It’s a humbling experience to revisit one of your favorite recipes contributed to the book and find that it’s missing part of the instructions. And unfortunately, that would be the case with these S’mores bars. If you have the book, you’ll find that it tells you to preheat the oven and then walks you through the steps of building the S’mores Bars. But then….as terrifying as it is for me to admit… it leaves you hanging.

I first want to apologize for this omission.

I tested every single one of the recipes that were contributed to the cookbook. In fact, when there were multiple banana breads contributed, I narrowed them down to the top 3 and had my neighbors blind taste test to choose the one that made it into the book. I’ve made these S’mores bars (twice, in fact) and the photos that you’re seeing are the same photos that appear in the book and on the cover.

However, the recipe was included in the manuscript just as it was submitted to the recipe swap and both myself and my editor missed the final step of popping them into the oven to melt the chocolate.

smores bars horizontal

Luckily, I blog and I have this wonderful platform to not only admit my shortcomings but to update the recipe for anyone who may want to try the S’mores Bars for themselves in the future.

The Best S'mores Bars
 
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Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • 1⅓ cups flour
  • 2 pouches graham crackers, mashed into crumbs in pouch
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup butter
  • ½ cup brown sugar, firmly packed
  • ½ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 king-size Hershey bars
  • 1 container (16 ounces) marshmallow fluff
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease an 8 inch pan. Whisk flour, 1 pouch of graham-cracker crumbs, baking powder, and salt. In another bowl, cream the butter, both sugars, and egg and then add in the vanilla. Combine the wet and dry mixtures.
  3. Press half of the dough mix in the bottom of the prepared pan. Add the chocolate bars, cover with the marshmallow fluff, and top with the remaining dough and the second pouch of graham-cracker crumbs.
  4. Bake for 10-15 mins until chocolate is melted and dough is set. Allow to cool then cut in squares to serve.

 I could’ve hung my head in shame and pretended to not have noticed. Waited for someone to email me and ask me how long to bake them. But that’s not fair to you and it’s really not fair to myself either. Admitting your mistakes and making them in the first place makes us human. I am human. I am far from perfect. And while I try to crank out recipes that will bring joy into your homes with photographs that present them in their best light, I’m just like anyone else and forget part of the instructions in the process.

It bothers me that I failed Nicole by not catching the error but I’m going to give myself some grace and hope like heck that those who have the book wing it when they make the S’mores Bars. It’s really not difficult to figure out, but I wanted to go ahead and put the updated recipe here.

And now I’m going to hit publish on this post and go hide in the corner.

Butterscotch Pralines

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I talk about pralines a lot around these parts. I make cakes with them. I set them on top of cookies. I package them as neighborhood Christmas gifts (shame, shame that I don’t have photographs to share of that).  But what I haven’t talked about, however, are my grandmother’s Butterscotch Pralines that she whips out each holiday season.

The recipe for these Butterscotch Pralines is also in my book, The Traveling Apron Cookbook along with the story about how growing up, there were ALWAYS pralines (several types), spiced pecans, candied pecans and chocolate covered something or other on the crystal platter in the corner of my grandmother’s kitchen for Thanksgiving and Christmas celebrations.

Always.

Butterscotch Pralines

And if you’re wondering if they’re always in the corner?

They are.

Always in the corner.

Butterscotch Pralines from The Traveling Apron Cookbook

And in case you didn’t hear the big news, The Traveling Apron Cookbook is available for purchase.

If you want your cookbook signed, now is your chance!

Available here: The Traveling Apron Cookbook

Butterscotch Pralines
 
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Author:
Recipe type: Dessert
Cuisine: Southern
Serves: 24
Ingredients
  • 1 package butterscotch pudding mix (not instant)
  • 1 cup sugar
  • ½ cup brown sugar
  • ½ cup evaporated milk
  • 1 tablespoon butter
  • 1½ cup pecans (or more if desired)
Instructions
  1. Mix sugar, pudding, milk and butter in a medium saucepan. Cook until sugar is dissolved and mixture boils. About 3-5 minutes. Cook gently, stirring until soft-ball stage (234 degrees on a candy thermometer). Remove from heat and add nuts. Beat until mixture thickens. Drop by spoonfuls onto wax paper. Don't worry if pralines seem soft; they will firm if left out overnight.

 

Bite Sized Pecan Pies

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I can think of nothing better to celebrate National Pecan Day than these Bite Sized Pecan Pies.

They’re large enough to satisfy your sweet tooth, but small enough not to completely wreck your waistline.

And besides, pecans are good for you and I’m just trying to make sure you get your daily allotment of nuts.

Created with a refrigerated pie crust, you can whip up a dozen of these babies in no time.

Bite Sized Pecan Pies

And because they’re individually sized, they make a perfect addition to baby showers, bridal lunches and tea parties.

Really, anytime you need a perfectly presented bite sized snack that is both elegant and delicious.

To cut out the crust, I used a scalloped edge ice cream dish as my guide. I knew I was using a jumbo cupcake pan and the size was perfect. You just want to make sure whatever pan you use, your pie crust circle completely covers your cupcake hole.

Bite Sized Pecan Pies

Garnish with whipped cream and a sprig of mint and you’re all set.

Bite Sized Pecan Pies
 
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Author:
Recipe type: Southern Dessert
Serves: 12
Ingredients
  • 2 cups chopped pecans
  • ¾ cup granulated sugar
  • 4 tbsp light brown sugar
  • ¾ cup light & ¾ cup dark corn syrup (combine equal amounts of each)
  • 3 large eggs, lightly beaten
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 box of Pillsbury pie crust ( 2 per box)
Instructions
  1. Preheat oven to 350º.
  2. Lightly spray your cupcake/mini muffin pan. (I used a jumbo cupcake pan)
  3. Roll out your pre-made pie crust. Using either a glass with a mouth larger than the opening of your muffin pan, cut out an oversized circle and press lightly into your pan. I used a scalloped ice cream dish as my guide and extended the scallops to fit in my pan.
  4. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  5. Stir together sugars and corn syrup in a medium bowl. Stir in pecans, eggs, butter, vanilla & salt.
  6. Spoon about ¼ cup pecan mixture into each prepared shell.
  7. Bake at 350º for 25 to 30 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes).
  8. Top with homemade whipped cream and a sprig of mint.

 

Do you eat pecans? And do you say pa-kahn, or pee-can?

PS: This recipe is in The Traveling Apron Cookbook!

PSS: Did you see that the cookbook has its own page now? Soon you’ll be able to click and purchase!

PSSS: Go ahead and sign up for the next apron swap on that same page if you haven’t already. We’ll be circulating SOON.

Happy National Pecan Day!

Homemade Butter Biscuits

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Homemade Butter Biscuits {aka Big Momo’s Biscuits}

Great Grandmother on the Farm

This little girl used to help her great-grandmother on her Mermentau farm.

This little girl used to think that all big white houses with columns were Louisiana Plantations.

And on this farm, with this great-garndmother, this little girl learned to drink “coffee milk” and eat “butter biscuits”.

I’ve told the story before but growing up I had a “Lil Momo” and a “Big Momo”. They were named based on their stature and neither one seemed to really mind being called “big” or “lil”.

This is my Big Momo.

She is responsible for teaching me to drink “coffee milk” which was really milk, sugar and just enough of a splash of coffee to make me feel like I was apart of the adult conversations held around her kitchen table.

She is also responsible for teaching me to dip my biscuit ever so slightly into my coffee milk. Gently enough to moisten the biscuit but without pressure to allow it to crumble into the drink.

Big Momo's Homemade Biscuits

When I asked for her biscuit recipe, there wasn’t one.

And as fond as my memories are of drinking coffee milk and eating butter biscuits I seem to be the only one who shared those moments with her.

After a few attempts at recreating her biscuit recipe, this one seems to do the trick.

Homemade Butter Biscuits

They’re dry and dense. Not flaky.

Perfect for dipping.

And they remind me of sitting at the table with my feet not touching the floor pretending to be one of the grown ups.

Homemade Butter Biscuits
 
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Big Momo's Biscuits from The Traveling Apron Cookbook.
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp granulated sugar
  • ⅓ cup shortening
  • ¾ cup milk
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse bread crumbs. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out the dough onto a heavily floured surface, let sit for a couple of minutes then knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a floured biscuit cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
  4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

And yes, I totally realize that today is Tuesday and I’m supposed to post cookbook sneak peeks on Monday.

But yesterday involved a meeting with the closet installer and a melt down in Sherwin Williams.

Let the record state that choosing a creamy white paint for kitchen cabinets is 10 times harder than it was choosing the cover of my cookbook.

The end.

I have a St. Patrick’s Day adult beverage coming up for you next.

It’s a goodie.

Strawberry Cheesecake Trifle

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Strawberry Cheesecake Trifle
(Hayley Anglin, Arizona)

***UPDATED PHOTOS***

Strawberry Cheesecake Trifle

It’s Monday already, and time for another peek into The Traveling Apron Cookbook!

I cannot believe it’s been an entire week already. Time flies when you’re having fun! Or crazy busy.

This week I signed off on the cover design for the book. Y’all…..

I know I’m biased, but in a really short window of time, I sweat and slaved over recreating, testing and photographing all of the recipes included in the book.

And for each recipe submitted as part of the traveling apron swap, I matched it with one of my family recipes.

It’s a LOT of recipes.

It’s a TON of photographs.

There were tears shed.

And moments when I felt in over my head and wanted to toss in the towel.

So to see some of those photographs, and the recipes of the girls they represent grace the cover of the cookbook truly brought me to tears.

Right smack in the middle of sur la table.

Bless the little heart of the lady working the floor that day.

Her: “sweetie, are you ok? “

Me: “Yes mam. I was just emailed my book cover proof, and seeing the photo of me wearing an apron as a child got to me a little. I’m so sorry”.

She gave me a great big hug.

And as I wiped my eyes, I smiled through the tears knowing that soon this little project will be out there for the entire world to see.

I’ve been humbled throughout the entire experience, but man, seeing your name on a cover of a book will really do an emotional number on a girl!

I still cry just about every time I pull it up.

One of my favorite recipes was submitted by Hayley Anglin in Arizona.

I layered Haley’s Strawberry Cheesecake Trifle in individual mason jars, and immediately mentally filed it away into the Valentine’s Day, bridal brunches, baby showers, etc folder.

Strawberry Cheesecake Trifle

This dessert tastes just as fabulous as it looks and whips up in no time.

Strawberry Cheesecake Trifle
 
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Strawberry Cheesecake Trifle submitted by Hayley Anglin to The Traveling Apron Cookbook.
Author:
Serves: 8-10
Ingredients
  • 16 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 8 ounces sour cream
  • 1/ 2 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup whipped cream + more for garnish
  • 1 store bought angel food cake
  • 2 quarts, fresh strawberries
Instructions
  1. In a large bowl, beat cream cheese and powdered sugar until fluffy. Add sour cream, vanilla and almond extract. Fold in whipped cream. Tear the angel food cake into tiny pieces and add to mixture. Set aside. Combine sliced strawberries and sugar until sugar is dissolved. In trifle dish or glass bowl, layer the two mixtures. Finish with fresh strawberries on top. Chill before serving.
  2. Immediately prior to serving, garnish with a dollop of whipped cream.

I added whipped cream to her recipe because I knew I wanted to serve it individual style and jazz it up a bit, but it can be made with or without.

It is so easy, and so GOOD!

Next week, we’re talking my great-grandmother’s biscuits.

And…..I think I’ll be able to show you the cover of the cookbook!

xoxo

Spicy Creole Shrimp Crackers with New Orleans Style Pig Candy

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Spicy Creole Shrimp Crackers With New Orleans Style Pig Candy

(Lisa Talberg, Louisiana)

Spicy Creole Crackers

I’m going to just go ahead and warn you guys here, these Spicy Creole Shrimp Crackers With New Orleans Style Pig Candy will change your life.

I’ve made them at least 4 times and in our household, we now affectionately refer to Lisa’s crackers as CRACKers. You know the saying “betcha can’t eat just one” when referring to Lay’s potato chips? Lisa’s motto should be “betcha can’t EVER put these down”.

When the traveling apron started circulating, I really had no idea who would sign up or what their recipes would entail.

I approached the project simply with just two goals:

 1. to circulate an apron and get to know the girls participating in the swap

and

2. to see what everyone else eats in their area of the country because I’m curious like that

That’s really about it.

So to get an email from a lady who not only lives in my former hometown, knows my mama, but is the holder of some prize-winning recipes?

You talk about small world!

She is the epitome of what is going to make this book so special.

Food + Story + Sharing = Community

A community built on the same principles that some of my most treasured community cookbooks  embody.

Spicy Creole Crackers

As we prepare to launch The Traveling Apron Cookbook, I thought it would be fun to feature a recipe from the book each Monday between now and then.

Obviously, I don’t want to give the entire book away but I’m excited for everyone to get a peek inside!

We’re going to kick things off with these ah-mazing Spicy Creole Shrimp Crackers.

Here is Lisa’s story (featured in the book!):

“Last year I entered the Ritz Cracker into Emeril Lasage’s Super Bowl contest. My recipe came in second! I have also won several other contests and two of my boys have won cooking contests as well.  Alex who is 20 and is studying premed at Louisiana Tech was a football player in high school but he also loves to cook. He won the first ever 4H seafood cook off in New Orleans several years ago! He was invited by several chefs to visit their restaurants because they were so impressed by his young skill.  My youngest is 11 and was diagnosed with pancreatic failure 2 years ago. He also loves to cook and has won Grand Champion in the Regionals in 4H for the past two years. We love to cook and enjoy doing stuff as a family. “

5.0 from 2 reviews
Spicy Creole Shrimp with New Orleans Style Pig Candy Crackers
 
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Lisa Talberg's award winning Spicy Creole Crackers as featured in The Traveling Apron Cookbook by Aimee Broussard.
Author:
Recipe type: Appetizer
Cuisine: Cajun
Serves: makes 24 crackers
Ingredients
  • 4 slices think sliced bacon
  • 1 tbsp creole mustard
  • 1 tbsp hot sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ cup brown sugar
  • 1 tsp cayenne pepper
  • 24 medium shrimp, shelled and de-veined if necessary
  • 24 Ritz crackers
  • 1 cup salsa
  • ¼ cup green onion, chopped
  • 1 8 oz container of cream cheese and chive spread
  • 1 tsp creole seasoning
  • 1 tsp paprika
Instructions
  1. Slice each piece of bacon into 7 pieces. Mix mustard, hot sauce, Worcestershire, and garlic in a bowl. Toss bacon in and stir until all pieces are coated. In a separate bowl, combine brown sugar and cayenne.
  2. Line a cookie sheet with foil and place a rack on top of foil. Coat each side of bacon with some of the brown sugar and place on rack. Use remaining brown sugar to top each piece of bacon. Place in a 350 degree oven for 20-30 minutes. Watch carefully so it does not burn. Remove each piece to a plate to cool.
  3. While the bacon is cooking, place salsa and green onions in a skillet on medium-high. You can use bottled or homemade salsa, hot or mild- depending on your taste. Cook until most of the liquid is gone, then add shrimp. Stir the shrimp around and the tomatoes, peppers and onions so that they stick to the shrimp. The shrimp will be done in about 3 minutes and will be cooked and coated. Set aside to cool.
  4. Mix the cream cheese, creole seasoning, hot sauce, and paprika.
  5. Place a tablespoon of cream cheese on each cracker. Put a piece of pig candy (bacon) on top of the cream cheese. Place a shrimp with some of the creole bits on top. Serve.

 A little bit labor intensive but I promise you these crackers are life changing.

I am thrilled to absolute pieces Lisa not only participated in the Traveling Apron Recipe Swap, but she so graciously shared her prize winning recipe with us.

And you want to know what else? She’s got TWO more recipes in the book, too.

Until next time…..

Skillet Pizza Dip

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Pepperoni Pizza Dip

The beauty of The Traveling Apron recipe swap is checking my email and finding fun recipes like the Skillet Pizza Dip  submitted from April in Texas, then making them to share with you.

My first thought when I saw “Pizza Dip” hit my inbox was: I’m going to make that for tailgating season.

I’m going to add pepperonis and black olives.

And I’m going to do it in a mini skillet!

Pepperoni Pizza Dip

I’m going to use my fancy cheese spreader.

Pepperoni Pizza Dip

And top bread stick spirals with my pizza dip.

And I’m going to be one happy girl.

Pepperoni Pizza Dip

Don’t let this photo deceive you.

The pizza dip is good. Really, really, good.

And it is insanely easy. 5 ingredients. Minimum prep time. What more could you want?

I might’ve even had it for lunch!

Pizza Dip {Traveling Apron Recipe}
 
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Author:
Recipe type: Appetizer
Serves: 6
Ingredients
  • 1 package cream cheese, softened
  • Small can pizza sauce, about ½ cup worth
  • 1 cup Shredded Italian Blend Cheese
  • Half package mini pepperoni, or chop 1 cup regular pepperoni
Instructions
  1. Spread cream cheese on the bottom of an 8x8 pan. Top with pizza sauce and sprinkle with cheese. Place the pepperoni over the top. Bake at 375 for about 30 minutes or until bubbly. You can add pretty much any toppings to it that you like on your pizza. The more the better. Serve with chips, bread or veggies for dipping.