Have you ever used public transportation in New Orleans? Some New Orleanians use it as their main mode of transportation, some on occasions and some just for enjoyment. No matter how often, you should try it at least once. There are many types to choose from when it comes to New Orleans’ public transportation system. You can travel by bus, ferry, and the ever favorite of locals and tourists, the streetcar. Due to the geographic make up of NOLA, public transportation in the city is some of the best in the country. Explore the river, French Quarter, St. Charles and much more through public transportation in New Orleans. Check out the RTA-SystemMap for more information on routes for public transportation. Also Check out http://www.norta.com for tons of information about exploring our great city.
Archive for December, 2013
Here at Crescent City Cafe we sure love food. Though we serve breakfast only at the cafe that doesn’t lessen our love for non-breakfast type foods. Here is a fun and easy recipe for a pumpkin roll that is sure to be the highlight of your party.
3 large eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
8 ounces Cream cheese, softened
4 tablespoons Butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.