Recipes


  • Appetizers
    • Appetizer Meat Balls

      Mash breadcrumbs with milk; add meat. Sprinkle with pepper, salt and add onion. Toss lightly until ingredients are combined; form into 3/4-inch balls. Brown in butter in skillet. Combine remaining ingredients; blend until smooth. Add to meatballs. Simmer 8 to 10 minutes, stirring occasionally,...
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    • Cane Crusher Spareribs

      Have the sparerib rack cut into 3 lengthwise strips. Cut strips into individual ribs for out-of-hand eating. Place in shallow baking pan; sprinkle with Ac'cent. Blend syrup and mustard; stir in remaining ingredients. Mix well. Brush spareribs with part of the sauce. Bake in 350 degree oven 1 ½...
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  • Bread
    • Bread And Butter Pickles

      This recipe won 1st Place in (Pickles and Relish) Junior Division at Steen’s Cooking...
      Keisha LeBlanc, Abbeville, LA
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    • Cane Brake Waffles

      Sift together flour, baking powder, and salt. Separate eggs and beat yolks; add milk and syrup to beaten egg yolks; stir in melted shortening or salad oil. Stir this mixture gradually into dry ingredients and mix well. Beat egg whites. Fold into batter. Bake in hot waffle iron until golden...
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    • Cora’s French Toast

      Beat eggs slightly. Add milk, salt, cinnamon and syrup; beat thoroughly. Dip bread in mixture and brown on both sides in small amount of butter or margarine. Serve...
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    • Garden Corn Bread

      This recipe won 1st Place in the (meat, seafood, or poultry) Jr. Division at Steen’s Cooking...
      Keisha LeBlanc, Abbeville, LA
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    • Grandma Lil’s Gingerbread – Basic Recipe

      Cream shortening. Gradually add sugar and cream mixture until fluffy. Blend in syrup. Beat in eggs, one at a time. Sift together flour, salt, baking powder, baking soda and spices. Add to creamed mixture alternately with hot water. Turn into a greased and wax-paper lined 9 inch square pan. Bake at...
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    • Spicy Syrup Drop Doughnuts

      Sift dry ingredients together. Add egg, milk, salad oil and syrup; mix well. Pour salad oil 2 inches deep in skillet. Heat to 365 degrees. Drop in batter by teaspoonfuls; fry 2 minutes, turning once. Drain on absorbent paper. Roll in granulated sugar or cinnamon-sugar mixture, or sprinkle with...
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    • Steen’s Cane Cutter Pancakes

      Sift together flour, baking powder and salt. Combine syrup and milk. Add to slightly beaten egg; stir in melted butter. Slowly add to flour mixture, stirring only until blended. Bake on a hot griddle, using 1/4 cup batter for each pancake. Serve with butter and Steen's Syrup. YIELD: 12...
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    • Steen’s Orange Bread

      Sift together sugar, flour, baking soda, baking powder and salt; add nuts. Combine milk, orange rind, orange juice, salad oil and syrup. Add to flour mixture all at once; stir just enough to blend. Turn into well-greased loaf pan, 9 x 5 x 2 3/4 inches. Bake at 325 degrees for 1 1/4 hours. Cool...
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    • Steen’s Syrup Yeast Bread – Basic Recipe

      Scald milk; pour into large mixing bowl. Add salt and shortening; stir until shortening is melted. Add syrup; stir to blend. Sprinkle yeast in lukewarm water. Add sugar; let stand 5 minutes. Stir; add to syrup-milk mixture. Add beaten eggs; mix well. Stir in 3 cups of the flour; beat until smooth....
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    • Steen’s Taffy Cinnamon Rolls

      Melt butter in a 9 inch square pan. Roll out remaining half dough from Steen's Syrup Yeast Breads basic recipe into a rectangle approximately 11 x 16 inches. Brush top of dough with 1 tbsp of the melted butter. To the butter remaining in the pan, add 1/3 cup sugar and syrup. Mix together remaining...
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    • Sweet Cornbread

      2 eggs 1 cup buttermilk ¼ cup cooking oil ¼ tsp salt ¼ cup Steen’s Pure Cane Syrup 4 tsp baking powder ½ tsp baking soda 1 cup stone ground cornmeal 1 cup flour Preheat oven to 400 degrees. Mix ingredients until smooth. Bake in cake pan for 20 to 25 minutes or until center...
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  • Cakes
    • Fruit Cake Cookies

      Cream butter and sugar; add wine and eggs. Add gradually one half of the flour. Use rest of flour on fruit mixture. Add the spices. Mix all together; add soda dissolved in milk, add syrup and mix. Drop from spoon onto greased cooked sheet. Put pan of water under cookies and bake 15 to 20 minutes at...
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    • Fruit Cake (Using La Cuite)

      Combine oil, La Cuite and eggs and beat for 2 minutes. Sift together one cup of the flour with baking powder, salt and spices and stir into oil mixture with fruit juice. Mix remaining flour with fruit and nuts. Combine with batter and mix thoroughly. Pour batter into loaf pan lined with wax paper....
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    • Gateau de Sirop

      (Syrup Cake) or Masse Pain (as it is often called) Heat oven to 350 degrees. Grease and flour a 9-inch square pan; a 13 ½ x 8 ½ inch pan; or muffin pan(s). Combine oil, syrup, and beaten egg. Stir until well blended. Mix and resift dry ingredients except soda. Add dry ingredients to the...
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    • Grandma’s Dark Fruit Cake

      Blend together syrup and water in large, deep sauce pan. Place over low heat, stirring constantly, until mixture comes to a boil. Add raisins, bring to a boil again. Reduce heat, and simmer 5 minutes. Remove from heat; stir in candied fruit. Reserve. Cream together butter and sugar. Blend in eggs,...
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    • Grandma’s Syrup Cake

      Combine all dry ingredients except sugar. Beat egg and sugar until creamy. Add syrup, mix well, add oil, mix. Add dry ingredients, beat 100 stokes or 3 minutes with mixer at moderate speed; add milk and vanilla. Mix. Do not over beat. Pour in pan or layers. Cook at 375...
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    • Old Mom’s Fruit Cake

      Grind raisins, soda, cinnamon, cloves, allspice and nutmeg and set aside. Cream sugar and butter. Add syrup and buttermilk; add eggs one at a time beating after each addition; add spices; ½ cup flour and soda; mix thoroughly; to the chopped nuts and candied fruit add remaining flour and mix until...
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    • Steen’s Applesauce Cake

      Cream together shortening and sugar until light and fluffy; blend in eggs. Add syrup and applesauce; mix well. Sift together flour, salt, baking powder, baking soda and spices; stir into syrup mixture. Turn into greased and flour 9 X 13 inch baking pan. Bake at 350 degrees for 30 minutes. Cut into...
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    • Taffy Topping

      Combine egg whites, water, sugar, syrup and salt in top of double boiler. Beat over rapidly boiling water with rotary or electric beater until frosting stands in peaks. Remove from heat; add vanilla. Use as topping for cake. YIELD: 1 quart or 24...
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    • The Syrup Cooker Cake

      Sift together flour, baking powder, baking soda, salt, cinnamon and sugar into large bowl of electric mixer. Add shortening and milk; mix until blended. Add eggs, syrup and melted chocolate. Beat 2 minutes longer on low speed. Pour batter into well greased 9 X 13 inch baking pan. Bake at 350...
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  • Candies
    • Cracker Jack Popcorn

      Boil syrup until hard boil stage, add salted cocktail peanuts to popcorn, pour syrup over popped corn and mix thoroughly; stir until all of the popcorn is...
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    • Steen’s Peanut Brittle

      Combine syrup, sugar and butter in a 2 quart saucepan. Place over low heat; stir until sugar is dissolved. Cook over medium heat until syrup reaches 270 degrees on a candy thermometer, or when small amount syrup dropped in very cold water separates into threads which are hard but not brittle....
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    • Steen’s Peanut Butter Logs

      Mix together syrup and peanut butter. Gradually work in nonfat dry milk; knead lightly. Sprinkle with a small amount of additional nonfat dry milk. Roll into a long rope 3/4 inch in diameter. Cut with scissors into 1 inch pieces. If desired, wrap pieces in wax paper or transparent plastic...
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    • Steen’s Popcorn Balls

      Boil syrup and salt over a low fire, stirring constantly. When few drops tested in cold water becomes brittle, add butter. Pour over the popped corn, mix and shape into large balls. VARIATION: Add salted cocktail peanuts to popcorn before adding syrup, then add syrup and make...
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    • Steen’s Pull Candy

      Combine all ingredients in a 2 quart saucepan. Place over low heat and stir until sugar is dissolved. Cook over medium heat until syrup reaches 272 degrees on a candy thermometer, or when small amount of syrup dropped in cold water separates into threads which are hard but not brittle. Pour into...
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    • Steen’s Sea Foam Candy

      Combine sugar, syrup and water in 3 quart saucepan. Place over medium heat. Stir until sugar is dissolved; boil without stirring until temperature on candy thermometer reaches 250 degrees, or when small amount of syrup dropped in cold water forms a hard ball. Remove from heat. Beat egg whites until...
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  • Cookies
    • Al’s Cookies

      Cream sugars and shortening, add egg, then syrup. Put soda in sour milk, add to mixture alternately with flour and spices. Chill overnight. Bake at 325 degrees for about 10 to 12 minutes....
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    • Aunt Lucy’s Lunch Box Cookies

      Heat syrup to boiling point in saucepan large enough for mixing cookies. Remove from heat; stir in shortening and baking soda. Sift together flour, baking powder, salt and spices; add to syrup mixture. Chill 8 hours or overnight. Roll out dough 1/16 inch thick on lightly floured board or pastry...
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    • Aunt Winnie’s Syrup Cookies

      Mix syrup and soda together; beat well until golden and set aside. Cream sugar and butter together; add eggs; one at a time. Alternate flour and spices, with milk. Add syrup mixture, then raisins and nuts last. Drop by spoonfuls on cookie sheet. Bake at 375 degrees for 10 minutes, or until golden...
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    • Bernard’s Sugar Cane Cart Wheels

      Cream shortening and sugar until light and fluffy. Blend in egg and syrup. Sift in flour, salt, baking soda and spices; mix well. Chill in refrigerator 1 hour. Roll out dough 1/8 inch thick on lightly floured board or pastry cloth, keeping remaining dough chilled. Cut with 3 inch cookie cutter....
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    • Chewey Soft Steen’s Cookies

      Mix sugar and butter or shortening until creamed. Add all syrup and egg; then add all dry ingredients and mix thoroughly. Drop cookie dough by teaspoonfuls on a slightly greased sheet. Bake at 350 degrees for 8 to 10...
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    • Deep South Peanut Butter Cookies

      Cream together shortening and sugar until light and fluffy. Add syrup, peanut butter and egg; blend well. Sift together flour, salt, baking soda and baking powder. Stir into syrup mixture. Drop by tablespoonfuls onto ungreased baking sheet. Bake at 375 degrees for 10 to 12 minutes. YIELD:...
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    • Gingercrisps

      Cream together shortening and sugar until light and fluffy. Add syrup and egg; mix well. Sift in remaining ingredients; mix thoroughly. Place in freezer 1 hour or chill in refrigerator 2 hours. Form into approximately 1 inch balls; roll in granulated sugar. Bake on greased baking sheets at 375...
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    • Lagniappe Cookies

      Cream together shortening and sugar until light and fluffy. Combine water and syrup. Sift together flour, salt, baking soda and spices. Add alternately to creamed mixture with water and syrup, blending well after each addition. Chill in bowl in refrigerator overnight. Roll out dough 1/4 inch thick...
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    • Lebkuchen-German Spice Cookies

      Sift together flour, baking soda, salt and spices. Heat syrup to boiling point in saucepan large enough for mixing cookies. Add sugar; cool. Beat in egg; add lemon rind. Gradually stir in flour mixture, nuts and fruit; chill several hours or overnight. Divide dough in half; place each half on a 15...
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    • Moravian Christmas Cookies

      1. Blend the first six ingredients in a large bowl. Mix in sugar. 2. Cut in butter or margarine and lard. Add syrup and vinegar gradually, mixing thoroughly. Chill dough thoroughly. 3. Using a small amount of dough at a time; roll out about 1/8 inch thick on a lightly floured surface. Cut...
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    • Old Fashioned Soft Syrup Cookies

      Cream shortening and sugar until light and fluffy. Add egg and syrup; mix well. Sift together flour, baking soda, ginger, cinnamon and salt. Add dry ingredients alternately with water. Drop by heaping teaspoonfuls on ungreased baking sheet. Bake at 375 degrees for 8 - 10 minutes. Store in tightly...
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    • Page Boy Cookies

      Mix in order given. Roll and chill overnight, slice and bake (about 10 minutes at 325 degrees). This makes a very crisp cookie and if stored in a tight, closed container will remain crisp for several weeks. Rolls of cookie dough may be frozen and baked as needed. YIELD: About 7 dozen...
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    • Southern Made Peanut Brittle

      In a 11/2 quart casserole dish stir together the sugar and syrup and microwave on high for 4 minutes. Next, stir in peanuts, and microwave on high for approximately 4 minutes (until light brown). Add butter and vanilla to syrup, blending well. Microwave 1 to 2 minutes more. Peanuts will be light...
      Debi Steen
      Abbeville, LA
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    • Steen’s Cane Derrik Logs

      Blend flour, sugar and salt. Cut in butter. Stir in syrup and vanilla until dough is smooth. Chill dough for at least 1 hour. Break off small lumps of dough and shape into “logs” about 3 inches long. Roll in chopped nuts and arrange on ungreased cookie sheet. Bake at 325 degrees for 15...
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    • Steen’s Gingerbread Boys Cutout Cookies

      Cream together shortening, sugar and syrup. Add egg yolk; mix well. (Reserve egg white for frosting.) Sift together flour, salt, baking soda, baking powder and spices. Stir in flour mixture; mix well. Chill. Roll out dough 1/4 inch thick on lightly floured board or pastry cloth. Cut with 5 inch...
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    • Syrup Loaded Hermits

      Cream together butter and sugar until light and fluffy. Add syrup and eggs; beat well. Sift together flour, salt, baking soda, baking powder and spices; stir in raisins and nuts. Add to syrup mixture; blend well. Spread evenly in greased 12 x 8 x 2 inch baking pan. Bake at 350 degrees for 30...
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  • Desserts
    • Buttery Sundae Sauce

      Melt butter in saucepan; add sugar and syrup. Bring to rolling boil; reduce heat and boil 2 minutes, stirring constantly. Remove from heat; cool. Stir in evaporated milk, vanilla and pecans. Spoon hot or cold over ice cream. YIELD: 1 2/3 cups sauce...
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    • Gingerbread With Vanilla Bean Ice Cream and Apple Caramel Sauce

      Gingerbread: 1/4 lb. butter 2 eggs 3 cups Steen's Pure Cane Syrup 1/4 tsp. baking soda 1 tsp. powdered ginger ½ tsp. minced candied ginger 2 cups sugar 3 cups boiling water 2 ½ cups all purpose unbleached flour ½ tsp. salt ½ tsp. grated ginger root Preheat oven to 350 degrees...
      Mary Etta Moose
      Moose's Restaurant-Cafe, San Francisco, CA
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    • Maggie’s Chocolate Sauce

      Combine semi-sweet chocolate pieces and evaporated milk in top of double boiler. Place over hot (not boiling) water; stir until chocolate is melted. Blend. Stir in syrup. Spoon over ice cream. YIELD: 1 2/3 cups sauce...
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    • Mandy’s Raisin Sauce

      Combine sugar, mustard, cornstarch and salt in saucepan. Gradually stir in water, syrup, marmalade and raisins. Cook over medium heat until mixture thickens and comes to a boil. Remove from heat; stir in vinegar and butter. Serve with ham. YIELD: 2 cups...
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    • Old -Fashioned Soft Syrup

      Cream shortening and sugar until light and fluffy. Add egg and syrup; mix well. Sift together flour, baking soda, ginger, cinnamon and salt. Add dry ingredients alternately with water. Drop by heaping teaspoonfuls on ungreased baking sheet. Bake in a moderate oven 375 degrees 8-10 minutes. Store in...
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    • Scottish Ale Bombe’ With Cane Syrup

      This ice cream won a Bronze Medal at the Acadiana Culinary Classic...
      Chef Martin Klier
      Baton Rouge, LA
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    • Steen’s Apple Taffy Sauce

      Mix together cornstarch, sugar and spices in a saucepan. Stir in liquid from apples, water and syrup. Add apple slices. Cook over medium heat, stirring carefully, until mixture thickens and comes to a boil. Boil 1 minute and serve hot. YIELD: 2 ½ cups sauce...
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    • Steen’s Peanut Butter Sauce

      Gradually add evaporated milk to peanut butter, blending until smooth. Stir in syrup. Spoon over ice cream. YIELD: 2 cups sauce...
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    • Steen’s Pineapple Sauce

      Combine pineapple, syrup and butter in saucepan. Bring to a boil; simmer 5 minutes. Add rum. Serve hot or cold over ice cream. YIELD: Approximately 1 cup...
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    • Steen’s Rum Fruit Sauce

      Drain peaches and cherries; reserve syrup for fruit punches. Place peach halves and cherries in saucepan. Combine syrup and rum; add to fruit mixture. Place over medium heat; heat to serving temperature. Spoon hot over ice cream. YIELD: 8 servings HINT: To flame, heat 1/4 cup of the rum...
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    • Wesley’s Sundae Sauce

      Blend together syrup and honey. Stir in salt and vanilla. Spoon over ice cream; top with pecans. YIELD: 1 2/3 cups sauce...
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  • Drinks
    • Cane Plantation Egg Nog

      Beat egg yolk; add syrup; mix well. Add milk, salt and nutmeg. Beat egg white stiff; fold in. Serve at once. Serves: 1 VARIATION: If no objection - add one jigger of "Nog"....
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    • Grinding Season Toddy

      Add syrup to milk, mix well. Top with dash of nutmeg. Serves: 1...
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    • Hot Syrup Spiced Cider

      Stud lemon slices with cloves. Combine cider, syrup, cinnamon and lemon slices in a large saucepan. Bring to a boil, reduce heat and simmer 15 minutes. Remove cinnamon sticks. Add lemon juice. Serve hot in mugs. YIELD: 8 servings...
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    • Sis’s Milk Lassie

      Add the nonfat dry milk and syrup to fresh milk. Shake or beat until light and frothy, or until the dry milk has been completely blended. Keep refrigerated and use cold during the day between meals, and hot as a delicious nightcap. YIELD: 4 to 5 servings...
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    • Sis’s Milk Shake

      Combine syrup, milk, cinnamon and shake well. Serve immediately. Serves: 1...
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    • Steen Children Taffy Milk

      Use 1 tablespoon of Steen's Pure Cane Syrup for each cup of milk. Add syrup to milk, stir or shake well. Serve immediately or refrigerate until ready to use. Taffy Milk may be made with hot milk and served in mugs. Use cinnamon stick as stirrer, or top with whipped cream or marshmallow....
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    • Steen Malted Milk

      Blend together syrup and malted milk. Gradually add milk beating with rotary beater. Serve immediately. Serves: 1...
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    • Steen’s Banana Milk Shake

      Mash banana with fork until smooth; add milk, salt, syrup and vanilla extract. Shake well. Serves: 1...
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    • Wesley’s Plantation Frizz

      Combine lemon rind, orange rind, cloves, sugar and 2 cups water; simmer 5 minutes. Strain; cool. Combine with remaining water, lemon and orange juice and syrup. Pour over ice in tall glasses. Top each with sprig of mint. Serves 4-6...
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  • Fruits
    • Calypso Bananas

      Peel bananas. Place in baking dish. Combine butter, syrup, salt, rum flavoring and orange rind. Spoon over bananas; sprinkle with coconut. Bake in 375 degree oven 15 to 18 minutes, basting occasionally. Servings: 6...
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    • Steen Broiled Grapefruit

      Cut grapefruit in halves. Cut around each section, loosening fruit from membrane. (Do not cut around outer edge of fruit; cut only within the membrane of each segment.) Top each grapefruit half with 1 tbsp of syrup. Place on broiler rack 3 inches from heat. Broil slowly for 10 to 15 minutes, or...
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    • Steen’s Baked Apples

      Wash and core apples. Place in baking dish. Sprinkle lemon in cavities to prevent discoloring. Mix pecans and raisins and fill center of each apple with this mixture. Mix syrup, sugar, oleo and red coloring and bring to a boil. Pour about half this syrup mixture over apples. Bake in 400 degrees...
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    • Steen’s Deep Dish Apple Crisp

      Pare and core apples; cut into 1/8 inch thick slices. Mix together ¼ cup of the sugar, nutmeg, salt and ¼ tsp of the cinnamon. Alternate apples and sugar mixture in a greased 6 X 10 X 2 inch casserole. Spoon 4 tablespoon of the syrup over top. Mix together remaining ¼ cup sugar, 1 tablespoon...
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    • Steen’s Hard Sauce

      Cream butter. Add confectioners' sugar alternately with milk and syrup. YEILD: 1 2/3 cups sauce...
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    • Taffy Peach Meringues

      Put drained peach halves in shallow baking pan. Drizzle with syrup and dot with butter. Bake at 450 degrees for 10 minutes. Beat egg whites until stiff but not dry. Gradually add sugar and beat until very stiff. Pour cream around peaches. Pile meringue on top of each peach half. Return to oven for...
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  • Main Dishes
    • Cane Syrup Glazed Cornish Hen

      Preheat the oven to 375 degrees. Wash birds well and season inside cavities generously with salt, pepper and Louisiana Gold Pepper Sauce. Stuff each cavity with onion, celery and garlic. Place birds, breast side up, in a roasting pan and continue to season. In a mixing bowl combine syrup, orange...
      Chef John Folse
      Gonzales, Louisiana
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    • Cane Syrup Glazed Crown Roast

      Preheat oven to 375 degrees. In a ten inch sauté pan melt butter over medium high heat. Add onions, celery, bell peppers, garlic and Andouille. Sauté vegetables until wilted, approximately three to five minutes. Add apples and bread crumbs and blend mixture well. Tie roast together using thread...
      Chef John Folse Company
      Gonzales, LA
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    • Frank’s Frankfurter Apple Bean Bake

      Combine syrup and mustard in mixing bowl; stir in vinegar and Worcestershire sauce. Add baked beans and apple slices; toss. Turn into 2 quart casserole. Top with frankfurters. Bake at 350 degrees for 45 minutes. YIELD: 8 servings...
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    • Fried Chicken A-La-STEEN (Syrup)

      This recipe won Grand Prize in the (meats) Senior Division at Steen’s Cooking...
      Ruth Landry
      Erath, LA
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    • Steen’s Baked Ham

      Remove wrappings from ham but do not remove rind. Rewrap loosely inside wrapper or heavy foil. Place fat side up on rack in shallow uncovered pan. (If preparing butt or shank end of ham instead of whole ham, place cut side down.) Bake at 325 degrees about 18 minutes per pound for whole ham. Half an...
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    • STEEN’S Cane Cured Pheasant

      This recipe is for an entree currently on our evening dinner menu. It is definitely one of our best sellers. I’m originally from Florida but I trained and studied in Louisiana. While working in a private club in Baton Rouge, I first discovered Steen’s Pure Cane Syrup. The Chef insisted...
      Chef David Resch, Executive Chef
      Bienville Club, Mobile, AL
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    • STEEN’S Gold Ribbon Glazed Quail

      Mix vinegar, olive oil and wine. Place quail in mixture, let marinate for at least 2 hours. Bake cornbread, when cool crumble into a bowl and set aside. In a medium sauce pan, melt butter. Sauté onions, 2 cloves of garlic, bell pepper, when soft add sausage. (Make sure to take sausage out of...
      Chef Sean McRee
      Abbeville, LA
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    • Steen’s Quick Baked Beans

      Place beans in a casserole dish, mix with syrup and mustard. Place bacon strips across top and bake at 350 degrees for about 20 - 30 minutes or until bacon is brown and crisp....
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    • Stuffed BBQ Pork Chops

      In large bowl, combine corn bread, broth and eggs; toss lightly until thoroughly moistened. Saute onion in oil until tender. Add remaining ingredients, except pork chops. Simmer 15 minutes. Trim excess fat from chops. Cut a pocket from rib side to center of chop, cutting parallel to surface. Stuff...
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  • Pies
    • Grandma Steen’s Lemon Taffy Chiffon Pie

      Mix together gelatine, 1/4 cup of the sugar and salt in a saucepan. Beat together water, lemon juice, syrup and egg yolks; add to gelatine mixture. Cook over medium heat, stirring constantly, until gelatine is dissolved, about 4 minutes. Remove from heat; stir in lemon rind. Chill until mixture...
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    • Lemon Sauce

      Mix together cornstarch, sugar and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until mixture boils and is thickened and clear. Remove from heat; stir in remaining ingredients. Serve warm. YIELD: 2 1/4 cups sauce...
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    • Ruth Landry, Erath, LA

      Sift together sugar, flour, salt and spices into mixing bowl. Add syrup, pumpkin, and eggs; mix well. Stir in evaporated milk. Pour into unbaked pastry shell. Bake at 400 degrees for 50 minutes, or until knife inserted in center of filling comes out...
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    • Shoofly Pie

      Sift together flour, sugar, nutmeg, cinnamon and salt. Add butter; cut in with two knives or pastry blender to resemble coarse meal. Combine syrup, water and baking soda. Pour into unbaked pastry shell; spoon coarse meal mixture over top. Bake at 375 degrees for 35 minutes. If desired, serve with...
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    • Southern Gentleman Pecan Pie

      Melt the butter, add flour and cornstarch and stir until smooth. Then add syrup and sugar and boil 3 minutes. Cool. Add beaten eggs, nuts and vanilla, blending well. Pour into pan lined with unbaked pastry. Bake in hot oven at 450 degrees for 10 minutes, then reduce to 350 degrees and bake 30 to 35...
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    • Syrup Pie

      Beat eggs; add syrup; beat in evaporated milk, flour and vanilla. Pour in unbaked pie shell. Bake in medium (350 degrees) oven until knife inserted in center of filling comes out clean....
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    • “The Colonel’s” Mincemeat Pie

      Turn mincemeat into a 2 ½ quart saucepan; add water and stir until lumps are broken. Stir in syrup and apples. Place over medium heat until mixture comes to a boil. Boil rapidly one minute. Line pie plate with half the pastry; turn in mincemeat mixture. Top with remaining pastry; flute edges. Cut...
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  • Pudding
    • Indian Pudding

      Heat 2 cups milk over low heat in a 2-quart saucepan. Mix corn meal with ½ cup cold milk; stir into scalded milk. Continue to cook, stirring frequently, about 10 minutes. Remove from heat; stir in butter and syrup. Combine salt, sugar, cinnamon and ginger; stir into corn meal mixture; add...
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    • Plum Pudding

      Hostesses in Dinwiddie County, Virginia, have used this recipe for plum pudding since the days when the faithful slave butler bore it to the festive table, aflame with brandy which had been poured over it and lighted. The recipe has been handed down through several generation. Prepared fruit and...
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    • Southern Plantation Pudding

      Sift together flour, sugar, nutmeg, cinnamon and salt. Add butter; cut with two knives or pastry blender to resemble coarse meal. Combine syrup, water and baking soda. Alternate layers of crumbs and liquid in a greased 8-inch square pan, beginning and ending with crumbs. Stir gently 2 or 3 times...
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    • Steen’s Bread Pudding

      Mix condensed milk and plain milk. Add syrup. Pour over bread, stir in well and let soak for about 10 minutes. Beat eggs and salt well. Add to bread and milk mixture. Stir all together well. Stir in vanilla. Pour in 2-quart buttered baking dish. Place in pan or hot water and bake at 350 degrees for...
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  • Sandwich Spreads
    • French Bread Float

      Cut off nose of French bread. Dig out the center of the nose leaving a "well". Butter around this hole well with margarine or butter. Fill with Steen's Pure Cane Syrup. Bring back your childhood memories!...
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    • Steen’s Sandwich Spread

      Mix well until ingredients are of spreading consistency. Delicious!...
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  • Vegetable Recipes
    • Cajun Orange Glazed Sweets

      Combine sugar and cornstarch in heavy skillet. Stir in syrup and orange juice; add butter. Bring to a boil; add potatoes. Simmer 30 minutes, turning occasionally. YIELD: 6 servings...
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    • Glazed Carrots

      Scrape or pare carrots thinly. Leave whole or cut in half. Cook in boiling salted water until almost tender. Remove and drain. Heat syrup and butter in skillet; add carrots. Turn over and baste occasionally. YIELD: 4 servings VARIATION: 1 ½ pounds cooked tiny white onions may be substituted...
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    • Louisiana Candied Sweet Potatoes

      Melt butter in skillet or pot; stir in syrup. Pour the can of potatoes in skillet or pot; turn to coat with syrup mixture. Cook over medium heat until glazed, about 15 minutes, turning and basting occasionally. YIELD: 3 servings...
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    • Steen’s Louisiana Yummy Yams ‘N’ Apples

      Butter baking dish. Slice yams and place in baking dish. Peel and thinly slice the apple over the yams. Sprinkle the apple slices with lemon juice. Mix oleo, syrup and cinnamon and bring to a boil. Pour over yams and apples....
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