These recipes are courtesy of Peggy Walker, long-time food writer for The Panolian. We took a look at the archives and found a few seasonal recipes.

Blueberry Coffee Cake

Enjoy Christmas morning or take as a sweet gesture to a new or dear neighbor.

2 cups blueberries, fresh or frozen (thawed)
1 cup unsalted butter, room temperature
1 cup granulated sugar; 1 tablespoon set aside
Zest from one lemon
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour, ¼ cup set aside
2 teaspoons baking powder
1 teaspoon kosher salt
½ cup butter milk

Wash and sort through blueberries, removing little stems. Drain well.  Cream butter, 1 cup minus 1 tablespoon sugar, and lemon zest until light and fluffy.  Add egg and vanilla, beating until combined.  In another bowl combine dry ingredients except the ¼ cup flour. Toss blueberries with the saved ¼ cup flour and set aside. Add half of the flour mixture to the butter mixture, stir with spatula to incorporate.  Add all of the buttermilk and stir in gently.  Add remaining half of flour mixture, stir until the four is all absorbed. Now, gently fold in blueberries, leaving any excess flour from blueberries in that bowl.   Pour batter into an 8” greased (with pan spray or butter) baking dish. Sprinkle top with remaining tablespoon sugar. Bake for 35 – 45 minutes.  Check for doneness with toothpick or cake tester. Allow to cool at least 10 minutes before serving.


Just right for the cool weekends.

1 teaspoon olive oil
1 cup chopped white onion
½ cup chopped celery
1 tablespoon tomato paste
1 teaspoon dried basil
Dash ground red pepper
3 garlic cloves, minced
1 bay leaf
2 (14.5-ounce) cans Cajun flavored stewed tomatoes
6 ounces andouille sausage, cut into ¼-inch thick slices
 1 2-ounce jar diced pimento, drained
3 cups cooked long-grain white rice
½ pound peeled, deveined medium shrimp, raw

Heat oil in Dutch oven over medium-high heat. Add onion and next 9 ingredients; cook 7 minutes or until vegetables are tender, stirring frequently. Stir in rice and shrimp; cook 6 minutes or until shrimp are done (have turned pink). Makes 4 servings, 2 cups each. 

Shrimp Destin

This is a perfect starter for festive occasions

2 pounds fresh shrimp, peeled and deveined
¼ cup chopped green onions, with tops
2 teaspoons minced garlic
1 cup butter, melted
1 tablespoon white wine
1 teaspoon fresh lemon juice
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
1 tablespoon fresh dill (or 1 teaspoon dried)
1 teaspoon chopped fresh parsley
*Hot cooked white rice

Sauté green onions and garlic in butter until onions are tender. Add shrimp, wine, juice, salt and pepper; cook over medium heat about 4 – 5 minutes, stirring occasionally. Stir in dill and parsley.  Serve over rice or spoon over toasted French bread, split lengthwise.

Granny’s Chocolate Chess Pie

1½ cups sugar
⅓ cup cocoa
2 tablespoons all-purpose flour
6 tablespoons margarine
1 cup evaporated milk
2 eggs, slightly beaten
1 tablespoon vanilla
1 9-inch, uncooked deep-dish pie shell
½ cup chopped pecans (*optional)

Mix sugar, cocoa, and flour.  Set aside. In saucepan, melt margarine, slowly add milk, eggs and vanilla.  Whisking until well blended.  Add the dry ingredients; beat with mixer for 3 minutes until the batter is very smooth.  Pour into pie shell; sprinkle with chopped pecans if desired.  Bake in 350° preheated oven for 45 minutes.  Cool on wire rack before slicing.  Serve with a dollop of whipped cream or Readi-whip.