House and Home December 2011

HOUSE & HOmE

All thAt glitters

Readers’Recipes forSweets & Treats

C E L E B R A T I N G T H E S T Y L E O F S O U T H L O U I S I A N A

A trio of holiday homest

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houseandhomemagazine.net 35

Licensed General Contractor • Allied ASID MemberCall for a consultation to learn how Rod can re-work your

interiors using things you already own

Home Decorating by Rod Millerview our photo gallery-www.randdbuilders.com

Whether you want to remodel or just re-decorate, let R & D Builders and Design give you the home of your dreams.

Call today to schedule your design consultation and explore the possibilities.

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House and Home MagazineH e

WINNER2011

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4 HOUSE and HOmE December 2011

CONTENTS DECEMBER 2011

Features

22 All That GlittersA Trio of Holiday Homes

In Every Issue

8 Publisher’s Note33 January/Februay Preview

Departments

10 Ask The ExpertAngela PoirrierAcadian House Kitchen & Bath Studio

12 New & Now From Surfaces to Serving Pieces

14 Buzz United Design Stone

16 Local Flavor Readers’ Recipes for Sweets & Treats

30 Art Studio Thread Artist Susan Holt

34 Style File Kitchen Cheer

On the cover: “Christmas time needs to be fun and whimsical to reflect children, so what better than a tree full of jesters to accomplish that feeling?” asks designer Monique Breaux of POSH Exclusive Interiors in Lafayette. Her personal home is one in a trio that’s decked for the holiday season. Photo by Melissa Oivanki. Story on page 22.

22

30


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8831 Bluebonnet Blvd., Baton Rouge, LA 70810Tel 225.761.1884 • Fax 225.454.6843www.houseandhomemagazine.net

House and Home magazine (ISSN 1524-3966) is pub-lished monthly by Renaissance Publishing Group, LLC, copyright 2011. House and Home magazine is available for home or business delivery by annual subscription. Send check payable to Renaissance Pub-lishingGroup, LLC. The cost is $20 for one year (10 issues) or $36 for two years (20 issues).

Reproduction is strictly prohibited without prior consent of the publisher. Opinions expressed in House and Home magazine are those of the writers or sources and do not necessarily reflect the views of the publisher, nor do they constitute an endorsement of products or services shown herein. Although the information and recommendations in this publication have been compiled from sources believed to be re-liable, Renaissance Publishing Group, LLC, makes no guarantee as to, and assumes no responsibility for, the correctness, sufficiency or completeness of such information and recommendations.

Publisher/EditorNancy L. Trahan

[email protected]

Photographer/Creative ServicesMelissa Oivanki

[email protected]

Contributing Art Director & Web DesignerCheryl Prats

[email protected]

Office AdministratorCheryl Wilks

[email protected]

Contributing Writers Michael Dardenne

Stu GonsuronSamuel R. IrwinHolly A. Phillips

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RoadRunner Distribution

Lafayette CirculationPat Galley

Advertising Inquiries:Sales Office

(225) 761-1884

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8 HOUSE AND HOME December 2011

Shortly after Thanksgiving, one of my co-workers confessed to a case of the Bah Humbugs. She said she didn’t much feel like decorating her house, shopping for gifts or doing much

of anything else that required any holiday spirit. After considering her feelings for a moment, I summoned as much enthusiasm and motivation as I could muster: “Me too.”

Some years are just like that. Well, some years are just like that for some of us. The Sunday after Thanksgiving, a trip to a local holiday decorating stop showed me just how much my co-worker and I are in the minority with our cases of Scrooge-itis.

There, among the tinsels and trees, the glitter and garlands, the poinsettias and picks, and between rows of oversized baskets bub-bling with ornaments of every color, size and shape, was the soft murmur of dozens of shoppers conferring with friends, mothers, daughters and reluctant husbands about seasonal decorating selec-tions. Upbeat Christmas music piped through the store offering an-other dose of cheer for those who were already cheery. Even the shop dog—an adorable sheltie that delighted every child and most adults as she sauntered through the store—seemed to be relishing the spirit of the season.

An hour later, I had combed every inch of the store and man-aged to lose my parents who were enthusiastically shopping for ornaments. Not to worry, I thought to myself as I went back to the front of the store and simply started over. As I walked again from room to room between aisles of decorations that I somehow man-aged not to see the fi rst time, I started to feel a tinge of something. The glitz and sparkle were infectious, I admit, and some enthusi-asm fi nally took hold of me. I just needed a little bit of inspiration and the right surroundings to get with it. Better late than never.

Enjoy the professional touches on holiday décor that are fea-tured in this December issue. If you’re like me—a late bloomer in the department of Christmas cheer—maybe you’ll fi nd a touch of inspiration for your own projects on the pages to follow. As for myself, the Christmas tree still isn’t up, but a wreath and some garland are a start, and they might just be a fi nish. But that’s okay. Some years are just like that. ■

Every idiot who goes about with Merry Christmas on his lips should be boiled with his own pudding and buried with a stake of holly through his heart.”

—Ebanezer Scrooge

”

“

[ PUBLISHER’S NOTE ]

Nancy TrahanPublisher

Your comments are welcome.Email [email protected]

225.330.62001.866.495.4837

2026 Wooddale Blvd. Baton Rouge, LAwww.oldsouthl ight ing.com

225.330.6200

L ig hti ng , L ant e r n s , Fan s , Cu st o m Iro n D o o r s & R ai l s

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Mike Thompson Homes

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Lafayette,LA

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a:To increase your work space, I sug-gest incorporating a roll-around island

or a pull-out table. Another option is to use space adjacent to the kitchen and make it part of the existing kitchen. You’ll need at least 3 square feet of space at a height of 30” to 32” to make it functional and easy to roll dough.

The traditional counter top of choice for bakers has always been marble. However, quartz counter tops are now a better option

for baking. Quartz not only provides a cold surface like marble, but the bacteria-resistant surface is icing on the cake.

I recommend taking an inventory of your bakeware, utensils and routine supplies. This will help you assess specific storage needs for your new bake center. Some storage ideas are tray divider roll-outs for baking sheets and pizza pans; divided utensil storage for spatulas and spoons; a pop-up stand for your mixer; pull-out spice columns; and a

pull-down rack for your cookbooks. Most im-portantly, I recommend installing drawers of all sizes for small objects like cookie cutters and measuring cups as well as larger mixing bowls. Make sure the drawers have full ex-tension glides to provide easy access to every inch of potential space.

If your plan includes new appliances, consider a double convection wall oven placed close to the baking center. Convection ovens provide even cooking in less time. n

[ aSk tHE ExpErt ]

Do you have a question for a local expert? We’ve got an answer. Email [email protected]

Ph

otos

by

Mel

issa

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“I spend my extra time in the kitchen baking, often frustrated with my work

space. I’m planning to remodel our kitchen in the coming year and I’m wondering what kinds of upgrades or modifications I should make to help me enjoy my hobby even more?”

Q:

Angela Simoneaux Poirrier, CAPSAcadian House Kitchen & Bath [email protected]

Mel

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It’s time for the third annual House & Home Magazine Artisan Awards, a competition that showcases your best creative work.

We’ve started our search for this year’s entries in an expansive list of more than 75 categories focused on architectural elements, fixtures, furniture and more.

Winners will be featured in the January/February and March 2012 issues.

Last year’s winners include: Delgado’s Custom Lighting,

R&D Builders and Design, Faux and Decorative Finishes,

Southern Dovetail Woodworks, and RTE Millworks.

20 1 0

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HOUSE& HOmE

CELEBRATING THE STYLE OF SOUTH LOUISIANA

The Artisan Awards entry deadline is Friday January 6, 2012. Email [email protected] for a list of categories and official entry form.

Calling area artisans, craftsmen, designers and suppliers!

Showcase your business by taking part in House & Home’s gift-giving resource guide; and tell readers the essential must-have items

for this year’s Valentine’s Day gift list!

January/February 2012: Valentine’s Day

Gift Guide

CELEBRATING THE STYLE OF SOUTH LOUISIANA

HOUSE& HOmE

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E-mail [email protected] for more information and an official submission form.

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[ BUZZ ]

What are some of

the products and

services that United

Design Stone offers?

At United Design Stone,

we design, import,

fabricate and install

natural stone items,

such as fi replace mantels,

columns, bathrooms,

fl ooring, etc. We have

a team of architects and

designers to ensure quality from the

fabrication stage through installation. Our

fabrication and installation teams are very

experienced in natural stone production

and provide the highest quality results for

your projects.

How did the business get started?

Before our company was established,

my husband Dilsad and I were living in

Istanbul, Turkey. Over a three-year period,

we traveled back and forth to the U.S.

while working on a few select projects

that utilized natural stone. With the

encouragement of our happy customers,

we realized we could provide something

unique to the area. Our goal to establish

United Design Stone came

from the idea of providing

design, fabrication and

installation of natural

stone—all under one

roof—into any kind of

product.

How has United Design

Stone grown?

We have grown gradually

over the past 5 years. When we

fi rst started the business, we realized

it would take time to explain exactly what

we do, since use of natural stone was not

as common in Louisiana as it is elsewhere.

We reached out to architects, designers

and contractors who were trying to

introduce new and exceptional quality

products for their designs and buildings.

What are some of the unique options

that you can offer clients?

Mostly importantly, we design and supply

material, fabrication and installation at the

same time. Our customers do not have

to worry about which material is the best

choice for their project, how the details

will be resolved, who will fabricate and

install the products. Working with United

Design Stone makes the job very simple,

and as a result, we have great continuous

relationships with our customers.

What is a typical day like for your team?

While our design team works on different

projects and has meetings with our

customers, our fabrication team stays

busy at our fabrication shop. We make our

installation schedules weekly depending

on our jobs. Some of our jobs require

longer turnaround terms while others can

be fi nalized in a shorter timeframe. We

schedule our days according to the needs

at our active job sites.

What are some of the most interesting or

diffi cult jobs you have worked on?

We have faced a lot of challenging jobs

in 5 years, but our teams are dedicated

to provide a variety of different

products that nobody else can match.

This assertion generally brings us very

challenging jobs in terms of design.

Installing solid travertine balcony columns

that weigh 2,000 pounds apiece is

challenging, but satisfying when the job is

completed.

Solid Foundations

Collaborating at work in the

showroom are UDS owners

Umut (right) and Dilsad Meraler

and Marci Hammons (center).

Throughout our region, a growing number of homeowners are realizing that natural stone is no longer only a privilege of

extreme wealth. Manufactured by Mother Nature over millions of years, natural stone is a symbol of timeless beauty,

permanence and value. Turkey natives and Baton Rouge residents Umut and Dilsad Meraler of United Design Stone work

closely with homeowners to design projects, select the materials and stone that best complement the design and supervise

the end product to the fi nal features and details. Co-owner Umut Meraler talked with House and Home to describe the

couples’ livelihood, successes, challenges and the future ahead.

A custom stove splash is punctuated with

metal accents.

Mel

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What is the most

challenging aspect of

your work?

It has been

challenging to

get the word out

and let people

know what makes

our company

so different and

special. But when our

customers decide to

work with us and see the

final product, the most enjoyable

part of our job is seeing the satisfaction

and happiness on their faces.

What are some of the most popular

trends that clients are asking for?

We have started to see more and more

demand for travertine (marble) fireplace

mantels. Our clients have begun to

realize that they can have unique, custom

designed, real stone mantels at affordable

prices. After they compare our products

with others, they are especially surprised.

Travertine staircases, columns and shower

designs have also become popular over

the past few years.

What are some of your goals for your

business going forward into the future?

Do you have plans to expand or change

your offerings?

We always think about making

innovations for our business.

While we keep searching for

better and new products to

introduce our clients, we

also try to find different

ways to serve to our

clients, such as providing

different financial options.

We have the biggest

support from our clients

who come to us with different

ideas. They help us to improve

ourselves every day.

What is your favorite part about working

with your customers and suppliers?

We are so happy to be in Louisiana

because our clients understand the

difference and beauty of our products

and appreciate our work. Also, we

have continued to keep long-lasting

relationships with our stone providers

that date back to a time long before we

were in the U.S.

What sets United Design Stoneapart

from competitors?

Our product variety and extent of

service definitely sets us apart from

our competitors. We do have strong

competitors in some product lines, but we

remain confident that our products are

very unique in the area. We hope to stay

and grow in Louisiana while continuing to

prove our good reputation. n

This replica of a 15th century Ottoman style fountain is hand carved out of Afyon White Marble blocks. The UDS team can replicate any style of architectural stone.

United Design Stone’s

showroom features a wide

variety of architectural stone

products, tiles, solid stone

columns and balustrades,

custom fireplace mantels

and more.

This custom fireplace mantel offers proper heft and proportions to suit

large-scale interiors.

READER RECIPE SWAP

[ LOCAL FLAVOR ]

For many of us, the holiday season

is as much a time of nostalgia as

it is family gatherings. During the

season, we revisit rare sounds, scents

and tastes that are reserved for this

special time of year. Throw in a couple of

long-standing family recipes and adults

fi nd themselves transported back to

childhood, when many of our traditions

were born.

For the fi fth consecutive year, we

asked House & Home readers to submit

their favorite recipes for seasonal sweets

and treats to share in our December

issue. This year’s batch of recipes is

mostly sweet, with the exception of

one special submission that spans three

generations.

“This recipe has been in my family for

years,” says Brin Ferlito of Baton Rouge

who submitted a recipe for Potato Rolls.

“My grandmother made these every

holiday. When she retired from baking,

my dad made these every holiday. Now

my brother and I make these every

holiday. The original recipe called for

yeast cakes instead of the yeast packets

that you buy in the grocery store today.”

Westward, Aunt Evelyn Burleigh of

Opelousas is the family member Randi

Wyatt of Baton Rouge describes as

the “dessert chef extraordinaire.” Aunt

Evelyn’s Microwave Pralines (yes, you

read that correctly) is a “super easy”

twist on an often fi ckle, time-consuming

southern tradition.

Further out west, outside of Houston,

Melanie Reyes couldn’t resist submitting

a recipe on behalf of her neighbor.

“Darla Ringer makes these Rolo

Turtles every year for both her ‘Texas

Ho-Ho-Hold’em’ and ‘Happy Birthday

Jesus’ parties,” says Reyes. “Adults love

them because they are the perfect blend

of sweet and salty and kids love them

because of the caramel and chocolate.”

In Central Louisiana, a special recipe

for Chocolate Sheet Cake was pioneered

and fi rst served many years ago by

Colleen Baker and is still being used by

her family today.

“It is with fond memories of my aunt,

uncle and cousins that I submit my all-

time favorite chocolate cake recipe,

given to me many years ago by my Aunt

Colleen,” says Martha P. “Sis” Baker of

Alexandria. “Colleen and Ben Baker Jr.,

had seven children. Off from the kitchen,

they had a large dining table centered by

a lazy Susan. Colleen was a divine cook.

Every meal was a sit-down affair with the

whole family saying grace and turning

the lazy Susan to partake in a delicious

and balanced meal.

“Ben had a garden and the food was

always fresh and nutritious. They had

a milk machine to serve the abundant

family,” Martha Baker continues. “Colleen

was always in her kitchen cooking.

However, nothing ever seemed out of

place. Her chocolate sheet cake is the

very richest and best of her sweet treats.”

Also among this year’s recipe

selections are some newfound family

treasures like Satsuma Squares, Pumpkin

Cheesecake and Chocolate Pecan Pie.

Uniting old and new traditions, today’s

family bakers keep some of the season’s

magic alive in our palettes as well as our

hearts.

—Nancy Trahan

POTATO ROLLS

3 packages Fleischmann’s Active Dry Yeast

1/2 cup warm water

2/3 cup + 1 tablespoon butter

1 cup sugar (minimum)

1 teaspoon salt

1-1/4 cups mashed potatoes

1 cup whole milk, scalded

2 eggs

6-8 cups fl our

Add three packages of yeast to 1/2 cup warm water. Stir

until yeast is completely dissolved and set aside. Yeast

is active when you see small air bubbles on surface of

mixture.

Scald whole milk in a small pan. Do not allow milk to

boil. When a thin fi lm appears on the surface, remove

milk from heat and allow to cool to room temperature.

Remove fi lm from surface of milk and discard. Add yeast

mixture and room temperature milk, mixing well.

Boil and mash potatoes. Add salt and pepper to taste

and 1 tablespoon of butter. (Mashed potatoes should be

as lump free as possible.) Add 1 cup sugar, 1 teaspoon

salt, 2/3 cup butter and 2 eggs to potato mixture and

incorporate until lump free. Add milk/yeast mixture to

potatoes and mix well.

Sift small amounts of fl our into the potato mixture. (You

will need about 5 cups of fl our before you remove the

dough from mixing bowl.) After removing dough, add

additional fl our and knead until it is no longer sticky.

Place dough in large bowl and let rise (double in size)

for at least 1 hour in a warm, non-drafty location. Once

the dough has risen, knead again. Form dough into rolls,

place on a greased baking sheet and allow dough rolls

to rise again. Bake for 15-20 minutes at 350 degrees until

golden brown.

—Recipe submitted by Brin Ferlito of Baton Rouge

Not all treats have to be

sweet!



LUSCIOUS LAYER BARSP

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These sweet and gluten-free Luscious Layer Bars are a modifi cation of a Betty Crocker original recipe.

1 box Betty Crocker® Gluten Free

chocolate chip cookie mix

1/4 cup butter, softened

1 egg

1 (14-ounce) can sweetened

condensed milk (not

evaporated)

1 cup butterscotch chips

1 cup milk chocolate or semisweet

chocolate chips

1 cup fl aked coconut

1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.

Spray bottom only of 13” x 9”

pan with cooking spray. In large

bowl, stir cookie mix, butter and

egg until soft dough forms. Using

fl oured fi ngers, press dough into

bottom of pan. Bake 15 minutes.

Drizzle condensed milk evenly

over baked crust. Sprinkle with

butterscotch chips, chocolate

chips, coconut and optional

walnuts. Bake 30-35 minutes or

until light golden brown. Cool

completely, about 2 hours. Cut

into 6 rows by 6 rows.

Yield: 36 servings—Recipe submitted by Lauren

Thomas of Baton Rouge

(modifi ed from a Betty Crocker

original recipe)


[ LOCAL FLAVOR ]

PUMPKIN CHEESECAKE

2 cups graham cracker crumbs

5 tablespoons butter, melted

3 tablespoons light brown sugar

1/3 cup fi nely chopped pecans (optional)

4 8-ounce packages cream cheese,

softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1-1/2 cups canned pumpkin

1-1/2 tablespoons lemon juice

Praline Topping (optional)

Preheat oven to 325 degrees. Stir

together fi rst 3-4 ingredients in a bowl

until well blended. Press mixture on

bottom and 1-1/2 inches up sides of a

9-inch spring-form pan. Bake 8 to 10

minutes or until lightly browned.

Beat cream cheese and next 2

ingredients at medium speed with a

heavy-duty electric stand mixer until

blended and smooth. Add eggs, 1 at a

time, beating just until blended after

each addition. Add pumpkin and lemon

juice, beating until blended. Pour batter

into prepared crust (pan will be very full.)

Bake for 60-70 minutes or until almost

set. Turn oven off. Let cheesecake stand

in oven, with door closed, 15 minutes.

Remove cheesecake from oven and

gently run a knife around outer edge

of cheesecake to loosen from sides of

pan. (Do not remove sides of pan.) Cool

completely on a wire rack, about 1 hour.

Cover and chill 8 to 24 hours.

Remove sides and bottom of pan and

transfer cheesecake to a serving plate.

Prepare Praline Topping; immediately

pour slowly over top of cheesecake,

spreading to within 1/4 inch of edge.

Garnish, if desired.

Note: For a variation, substitute 1-1/2

cups mashed, cooked sweet potatoes

for canned pumpkin. Proceed with

recipe as directed, baking 1 hour or

until almost set.

PRALINE TOPPING FOR PUMPKIN CHEESECAKE

1 cup fi rmly packed brown sugar

1/3 cup whipping cream

1/4 cup butter

1 cup powdered sugar, sifted


Bring fi rst 3 ingredients to a boil in a 1-quart saucepan

over medium heat, stirring often. Boil for 1 minute, stirring

occasionally. Remove from heat. Gradually whisk in

powdered sugar and vanilla until smooth. Let stand 5

minutes, whisking occasionally. Use immediately.

—Recipe submitted by Lauren Thomas of Baton Rouge

(modifi ed from a Southern Living original recipe)

This delicious Pumpkin Cheesecake was prepared with modifi cations from a Southern Living original recipe. It can be easily modifi ed by substituting sweet potatoes for traditional pumpkin. A Praline Topping is an optional indulgence.

❄MICROWAVE PRALINES

1 cup uncooked raw peanuts shelled

1/2 cup white Caro syrup

1 cup sugar

1/8 teaspoon salt


1 teaspoon butter

1 teaspoon baking soda

Mix fi rst 4 ingredients in a medium-

sized bow. Cook in microwave for

8 minutes, stirring at the 4-minute

mark. Add vanilla and butter,

incorporating well. Microwave

1 minute. Add baking soda and

incorporate, allowing mixture to

foam up. Pour into foiled-lined

cookie sheet and allow to harden

for 30 minutes. Break and enjoy.

—Recipe submitted by Randi Wyatt

of Baton Rouge on behalf of her aunt,

Evelyn Burleigh of Opelo

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MODIFIED TIRAMISU

1 packaged devil’s food

cake mix

6 Skor or Heath candy bars

1 (16-ounce) whipped

topping (Cool Whip)

Hershey’s chocolate syrup

Amaretto liquor

Bake cake according to

package directions and

allow to cool. Crumble

half of cake in deep glass

bowl. Sprinkle with 2

crushed Skor bars. Pour

1/4 cup of chocolate

syrup over top. Pour 1/4

to 1/3 cup of Amaretto

over top. Cover with

8 ounces of whipped

topping. Repeat layering

and top with remaining

2 crushed Skor

bars. Refrigerate for two

hours and serve.

—Recipe submitted by

Barbara Trust of Houston

SATSUMA SQUARES

Garnished with satsuma wedges, Elizabeth Bergeron’s Satsuma Squares utilize the sweet juice of a Louisiana favorite fruit tree.

2 cups all-purpose fl our

1 cup melted butter (2 sticks)

1 cup sifted powdered sugar

1/4 teaspoon salt

2 cups sugar

1/4 cup all-purpose fl our

1/4 cup satsuma juice

4 eggs, slightly beaten

Grated rind of 2 satsumas

Powdered sugar


Prepare a crust by combining

the fi rst four ingredients in

a medium-sized bowl and

blend well with a fork. Spray

a 14” x 10” pan with non-

stick cooking spray. Press

crust mixture into pan. Bake

for 20 minutes or until

done (crust should be very

light brown). In a medium-

sized bowl, combine the

remaining ingredients except

powdered sugar and mix

well. Pour mixture over

baked crust bake at 325

degrees for 25 minutes. Cool

thoroughly. Sprinkle with

powdered sugar, and cut into

small squares and serve with

Satsuma slices on top. Keep

uneaten portions refrigerated.

Yield: 10 servings—Recipe submitted by

Elizabeth Bergeron of

St. Francisville

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[ LOCAL FLAVOR ]

CHOCOLATESHEET CAKE

2 cups fl our

1 block oleo (stick of butter)

2 cups sugar

1/2 cup vegetable shortening

(Crisco)

1/4 teaspoon salt

1 cup water

3 tablespoons cocoa

2 eggs, beaten

1 teaspoon baking soda

1/2 cup buttermilk


Icing:

1 block Oleo (stick of butter),

melted

1 box powdered sugar

3 tablespoons cocoa

6 tablespoons milk

1/2 cup nuts

1 teaspoon vanilla


Combine the fi rst 11 ingredients and

mix well. Bake 20 minutes in a large

jelly roll pan. Allow to cool and

spread with prepared icing.

—Recipe submitted by Martha P.

“Sis” Baker on behalf of her aunt,

Colleen W. Baker of Houston

(formerly of Alexandria)

1 (9-inch) ready-made pie crust

3 eggs

1 teaspoon sugar

1 teaspoon fl our

1/4 teaspoon salt


2 cups light corn syrup

1 cup fi nely ground pecans

1 cup dark chocolate chips

Whipped topping (Cool Whip)

Preheat oven to 400 degrees. Bake crust

7 to 10 minutes or until it begins to turn

golden. Remove from oven and reduce

temperature to 350 degrees. In a large

mixing bowl, beat eggs until they are

light in color. In smaller mixing bowl,

combine sugar, fl our and salt. Add sugar

mixture to eggs and whisk until there are

no lumps. Whisk in vanilla and corn

syrup. Fold in pecans and chocolate

chips. Pour mixture into pie crust and

bake at 350 degrees for 40 minutes

or until the center is set. Remove and

allow pie to cool before slicing. Top with

whipped topping.

—Recipe originally printed in the

Advocate submitted by Jolie Benoit of

Lafayette

CHOCOLATE PECAN PIE

Ann Sharkey’s Cherry & Pineapple Pie is an easy, no-bake dessert that can be served year ‘round.

CHERRY & PINEAPPLE PIE

1 (21-ounce) can cherry pie fi lling

1 (14-ounce) can sweetened condensed milk

1 (20-ounce) can crushed pineapple, drained

1 (8-ounce) whipped topping (Cool Whip), thawed

Prepared pie crust

Maraschino cherries as garnish

In a large bowl, mix the fi rst 4 ingredients and pour into

prepared pie crust. Refrigerate for about 2 hours. Garnish

with maraschino cherries before serving.

—Recipe submitted by Ann Sharkey of Baton Rouge

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PUMPKIN TOFFEE PIE

1 (9-inch) ready-made pie crust

1 (15-ounce) can pumpkin puree

1/2 cup sugar

1/2 cup fi rmly packed light brown sugar

1-1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg


Pinch of salt

1/2 cup milk

1/2 cup heavy cream

3 large eggs

3/4 to 1 cup English toffee bits

Whipped topping (Cool Whip)

Preheat oven to 375 degrees. In a large bowl, beat together

pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla and

salt. Beat in milk, cream and eggs until fi lling is smooth and

creamy. Sprinkle toffee bits over bottom of pie shell. Pour

in pumpkin fi lling. Place pie on baking sheet in middle of

oven and bake 15 minutes. Reduce oven temperature to

350 degrees and continue baking 1 hour or until center is

set. (If pie crust edges get too brown, cover loosely with

strips of aluminum foil.) Remove from oven and allow to

cool completely. Serve at room temperature or chilled with

whipped cream on top.

—Recipe originally printed in the Advocate submitted by

Jolie Benoit of Lafayette

ROLO TURTLES

Rolo chocolate candies

Mini braided pretzels

Pecans halves

Preheat oven to 350 degrees. Upwrap Rolos.

Place pretzels on baking sheet and top each

with one Rolo.

Bake for 3-5 minutes, until the chocolate

just begins to melt. (Rolos should be soft

but not completely melted). Remove from

oven, place on cooling rack and immediately

press a pecan half on top of each melted

Rolo, causing the caramel to ooze from the

chocolate shell.

—Recipe submitted by Melanie Reyes of

Friendswood, TX, on behalf of her neighbor,

Darla Ringer

houseandhomemagazine.net

Quick and easy to prepare with just three ingredients, Rolo Turtles are a perfect bite-size indulgence that children will love to make and eat, too.

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Christmas


story by holly a. phillips photos by Melissa oivanki

Using festive jesters to decorate the umbrella tree with pink, turquoise, and gold ornaments, interior designer Monique Breaux has a cheerful home for the holidays.

With a little help from her employees at POSH Exclusive Inte-riors in Lafayette, Breaux has a unique decorating scheme for her family and friends to enjoy all season long.

“My husband and I love Christmas time and we have two amazing young boys,” Breaux says. “Being a designer, our home is always pristine and perfect, so Christmas time needs to be fun and whimsy to reflect children, so what better than a tree full of jesters to accomplish that feeling?”

The tree is, without a doubt, the focal point of the deco-rated living area in the Breaux home. The tree hangs from the ceiling, instead of standing on the floor. Known as an “um-brella tree,” it takes up less floor space than a standing tree, yet also displays ornaments better.

“The umbrella tree is actually very easy to decorate,” Breaux says. “Now my real secret, listen close, are some very special elves that do this for me. They are the POSH elves!”

The Christmas tree is chock full of ornaments, ranging from pink butterflies and glittery pinecones, to traditional spheres and blown glass shapes. There is also a variety of colorful faux plants, including mini gold berries and pink moss. And of course, the jesters provide a helping hand. There are two standing on the floor, appearing to help decorate the tree, and one on top, looking over the scene.

“The jesters have been with me for about ten years,” Breaux says. “I picked them up on one of my market trips. They were made in Paris, and have truly passed the test of time.”

Breaux’s love for the holiday season, combined with a busy

aLL THaT GLITTERSWhether your holiday traditions include chestnuts roasting on an open fire, bright copper kettles, or

singing carols, it’s the time for family and friends. This December, holiday decorating is brandishing new festive colors from bright magenta to lime green, and it’s not afraid to show off its Louisiana

culture, bringing the most basic necessities to its Christmas table. This year, use your holiday trimmings to reflect your true self; the whimsical, the elegant, and above all, the joyous.

Holiday décor shines in all shapes and colors

WHImSICaL CHEER

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story by holly a. phillips photos by Melissa oivanki

“The umbrella tree is actually very easy to decorate and doesn’t take up as much floor space as a traditional shaped tree,” says the designer. “I try to put as much on my tree as pos-sible, the more the merrier.”

Opposite: “The garland has to hold a lot of ornaments in it,” says designer Breaux. “The more you can stuff into it, the better. I like to refer to the whole design look as organized chaos!”


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work schedule, leaves her no time to waste when it comes to decorating.

“Because we offer our decorating service for Christmas time, I always have my home decorated first and it is done the day after Halloween,” she says. “Typically every week after, until the middle of December, we are booked with our clients. My oldest son is still not too keen on the idea of his home being completely decorated for Christmas the day after Halloween!”

Right next to the Christmas tree is a fully

decorated fireplace mantle, complete with curled-toe stockings hanging from it. The mantle is covered in garland, illuminated with white lights, and ornaments reflecting those on the tree.

“The garland is key. You have to start with oversized garland, which we sell at POSH Exclusive Interiors,” Breaux says. “I have tried countless types and finally designed one that I can make do almost anything and last year after year. The garland has to hold a lot of ornaments in it, and the again, the more you

can stuff into it the better.”Breaux says her favorite part about deco-

rating for the holidays is listening to Christ-mas music, which she starts doing November first each year. She has some advice for those who are looking to change up their holiday décor this year.

“Bend and break every rule; actually there are no rules,” says Breaux. “Have fun with your tree and let it express you and your family. The holidays are about creating your own traditions and magic.”

The designer used oversized garland with white lights, glittered poinsettias, and ornaments to drape across her fireplace mantle. The décor is a continuation of the well-appointed Christmas tree.


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In Louisiana, it should be no surprise when we bring our culture into the holiday season, but the home of Aimee

and Robby Walker is decked to the nines for a proper Cajun Christmas. Aimee, of Aimee Walker Interiors in Baton Rouge, used everyday elements such as shrimp boots and fi shing nets to make the decorations for their outdoor kitchen look festive and authentic.

“Our home is Creole style,” Aimee says. “So doing a Cajun Christmas theme fi t per-fectly with the cypress cabinets and antique brick of our outdoor kitchen. I usually go

more formal indoors, but I wanted something more fun and playful outside.”

Aimee utilized the outdoor area, which includes a bricked patio, a fi replace, and a table and chairs, for her Cajun Christmas décor. She decorated the fi replace mantle with fresh pine branches, a faux crab and crawfi sh, and red fi sh netting. She even hung white shrimp boots under the mantle, instead of stockings.

“The boots are as authentic as they come,” Aimee says. “My husband still has not for-given me for putting holes in the tops when

we hung them on the mantle!”Aimee cut the mantle’s pine branches

from her indoor Christmas tree. Before deco-rating the mantle, she soaked the branches in water for 24 hours, which helped them stay fresh-looking for the entire month.

Aimee purchased the netting at a party store, for a more festive appearance.

“The real nets didn’t show up on the gar-land, so I wanted something with a holiday color and ran across these.”

The faux crab and crawfi sh were also pur-chased from a party store and spray-painted

The wreath is decorated with netting,

moss, crawfi sh, and Louisiana

staples such as a bottle of Tabasco hot

sauce and a bag of Community

Coffee.

SEASONAL SPICE

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Clockwise from top left: “The jars are filled with red beans, black eyed peas, and green peas,” says the designer. “I love these candle holders because it is so easy to change the look just by changing what I put in them.”; The plastic crab and array of faux crawfish were purchased from a party store and spray painted with a high-gloss red for that boiling hot look. There’s also a touch of glitter on them, so they will sparkle under the white Christmas lights; To keep the pine branches looking fresh all month long, they were clipped and soaked in water for 24 hours before decorating.

a high-gloss red, with a touch of glitter so they sparkle in the light.

Just above the decorated mantle is a wreath, decorated with Louisiana favorites like a bag of Community Coffee and a bottle of Tabasco sauce. It also has moss, red net-ting, and an old fan blade with an alligator carved into it.

“I love using unexpected items for decorating, like the white boots instead of stockings, for example,” Aimee says. “I try to change the look from year to year because I get bored doing the same thing.”

For the outdoor table, Aimee covered a tablecloth with the same red fishing nets and topped it with candleholders filled with dried

red beans, black eyed peas, and green peas. “Christmas is my favorite time of year

because the house is so festive looking and we always have wonderful food, family and friends over,” Aimee says. “Don’t be afraid to try something different. It doesn’t have to be red and green with candy canes to feel like Christmas.”

Sheer red and gold swirled fabric creates the swags for this mantle, fastened with gold tassels, along with bows and ornaments.

HOLIDAY HOST

28 HOUSE AnD HOmE December 2011


The center of the fireplace mantle brandishes a large gold fleur de lis ornament, complemented with a bundle of glittered cranberries and tiny gold berries.

Potted poinsettias add touches of red throughout the living and dining areas in this home. The red and gold couch pillow is from Pier One Imports.

“I like the simplicity,” says Aimee Walker of Aimee Walker Interiors in Baton Rouge. “It doesn’t overwhelm the spaces of this beautiful home, it enhances.”

This centerpiece is a mixture of holiday elements purchased at The Royal Standard and Roussel’s of Gonzales. The twig reindeer and the red and gold ornaments make a simple, yet festive presence.

A large part of the holiday season is hosting family and friends. For ho-meowners Patricia and Todd Talbot,

they had just moved into their home last year when they were chosen to host the family Christmas gathering. Interior decorator Aimee Walker was already working on the home, and added Christmas décor to her to-do list.

“The owner wanted simple, but elegant, since we were still working on the rest of the house,” Walker says.

For the indoors, Walker decorated the liv-ing room and dining areas with a tree, man-tle décor and a centerpiece for the dining table, along with holiday touches throughout the open area.

Outdoors, Walker placed a few topiaries

with lights, along with several large wreaths with red bows on the iron fence around the front and the side of the home.

For the fireplace mantle, Walker draped sheer red and gold scarves to create swags over greenery. They are fastened at each end with gold tassels. Between the ends, there are red and gold bows made from ribbon, which are also holding large gold ornaments. The center of the mantle displays a large gold fleur-de-lis ornament with a bundle of glittery cranberries, along with frosted gold berries. In front of the fireplace are two pot-ted red poinsettias.

The dining table’s centerpiece is simple, yet festive. There is a red, glittery table run-ner in the center, with two reindeer made of

twigs on top of it. Between the reindeer is a bowl with red ornaments that are covered in sequins and pearls. There are also bundles of holly and various ornaments placed through-out the scene.

“The challenge was to not have the home look like they had just moved in as they had just been there for one month,” Walker says.

In other parts of the living area, there are touches of red with potted poinsettias on the buffet and coffee tables. There is also a large red and gold pillow from Pier 1 Imports on the couch. And of course, there is a tree deco-rated with white lights and red ornaments.

“I like the simplicity,” Walker says. “It doesn’t overwhelm the spaces of this beauti-ful home, it enhances.”n


CANVAS I grew up on the outskirts

of New Orleans in the ‘50s and ‘60s.

Fortunately, by attending public schools

and being involved in activities like the

Girl Scouts, I got to see a lot of diverse

elements, culturally and of the outdoors

before so much change occurred. I

attended Northeast Louisiana University

(now UL-Monroe), which was so different.

Along the way, I’ve become more and

more aware of how much people have

in common, yet how we are individually

shaped by our environments and

migrations. I haven’t had any formal

training in my craft, but I’ve learned from

various paint-by-number kits, Scout

badge work, school projects and watching

my mother’s sewing activities.

PRIMER While growing up, we spent a lot

of time shopping for fabric and patterns,

and I was always encouraged to sew. New

Orleans was a rich panorama for textures

and colors. Looking back, Mardi Gras was

a huge infl uence. Kenner High School had

a ball and the grammar school kids made

the tableau. I think I got to perform most

years and the teachers did a fabulous job

organizing the activities.

After I got married and had children, I

consciously set out to learn as many crafts

as possible, from quilting and crocheting

to knitting and embroidery. My goal was

to be able to devote time to creating

heirlooms as well as to cultivate a pastime

for the empty nest days in my future.

Now, I research women’s arts and crafts

to honor unique traditions, as they seldom

have received any accolades.

MEDIA I consider myself a fi ber artist. I

hope to continue developing into more

mixed media. The Temari balls that I have

concentrated on these past 8 or 9 years

are a folk art form developed by Japanese

women. They make great gifts and are

easily used as holiday ornaments.

[ ART STUDIO ]

Suzik’s Temari BallsEtsy.com/shop/[email protected]

Susan Holt

Inher ownwords

”

“Star Light Star

Bright Temari Ball,

2-1/4”, $43

Red Green

Labyrinth

Temari Ball,

2-1/4”, $48

Brown

Spindles

Temari Ball,

1-3/4”, $35

An original

design for

Southwest

Louisiana Mardi

Gras, Purple and

Gold Temari Ball,

2-1/2”, $48

Susan Holt practices thread art

in Lafayette, but she credits her

New Orleans upbringing for an

early appreciation of cultural

infl uences.

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GENRE I seem to focus on folk art, mostly

those originating among women.

INFLUENCE The dominant infl uence in

the Temari balls is a strong connection I

have with the Feng Shui theory and Five

Elements I learned almost 20 years ago in

training as a massage therapist. Traditional

Chinese Medicine as a philosophy is

integral to my understanding of how

our whole world works. The art form

represents a connection with nature in that

the colors and lines seem to form shapes

both naturally occurring and manmade.

DOLLARS & CENTS I create thread art for

my own exercise in tranquility and serenity.

I also really enjoy making Temari balls for

special people on special occasions, and

by special requests on a commission basis.

SHOW My work is shown and sold on the

Etsy website in my shop, suzik. I also do

individual appointments.

AHEAD My future goal is to expand into

teaching, including the exploration of

my art form as part of a wellness project.

I also want to expand into mini quilts

and collage. I believe one’s bucket list

can never be too full, as there is always

something new to learn and explore as

well as people to meet and greet. The

world is a wonderful place and I am

thankful for so many things. I am open to

new projects. ■

www.backyardbuilders.com(337) 593-8607

Atomic Rattling Temari Ball, 3-1/4”, $45

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123

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www.acousticalspecialties.com

COMINGNEXT ISSUE:

Artisan AwardsThis third annual competition shows

off the talents of local craftsmen.

Kitchen IssueAn intimate look at a trio of

stand-out kitchens.

Valentine’s Day Gift GuideShop our selection of heart-warming gift ideas from area businesses.

And much more!

123

[ JANUARY/FEBRUARY PREVIEW ]

“Keeping You Connected”

Follow Us on

If you tell me one more time that we should’ve gone to That’s Entertainment...

THAT’S ENTERTAINMENTwww.thatsentertainmentla.com • 337-857-1430

Give us a call and let us take over.We’ll jump right in and get that TV mounted and hooked up so you can actually enjoy it, not wrestle with it, no matter where you bought it.1

2

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Melissa Oivanki

(2)The simplest kitchen palette is ripe for holiday adornment

IDEAS 4 U

STYLE] FILE

Ronnie Howard Constructionwww.ronniehowardconstruction.com225.296.5995

kITchEnchEEr

1. Create a connection between the counter backsplash and flooring with small insets of the same materials

2. Contrast is key when dark stained cabinets and countertops meet creamy floors and ceilings

3. Stacked crown moldings over the cabinets help draw the eye upwards and lend focus to the range hood

4. Stainless steel appliances look particularly sleek in the context of warm-toned woodworks

(4)

(3)

(1)


Licensed General Contractor • Allied ASID MemberCall for a consultation to learn how Rod can re-work your

interiors using things you already own

Home Decorating by Rod Millerview our photo gallery-www.randdbuilders.com

Whether you want to remodel or just re-decorate, let R & D Builders and Design give you the home of your dreams.

Call today to schedule your design consultation and explore the possibilities.

Remodeling and Decorating

225.752.2154

Remodeling and DecoratingR & D Builders and Design

House and Home MagazineH e

WINNER2011

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HOUSE & HOmE

All thAt glitters

Readers’Recipes forSweets & Treats

C E L E B R A T I N G T H E S T Y L E O F S O U T H L O U I S I A N A

A trio of holiday homest

Documents

House and Home December 2011