Lagniappe

Just when you were getting the hang of saying "mignardise", I'd like to introduce you to another word that's hard to say and even harder to spell. Lagniappe - say "lahn-yahp". A lagniappe is a little something extra that you didn't expect, in a good way. For instance, when you put your plain bagels in a bag with the onion bagels and you get just a few bits of the dried onion on your plain bagel.Those tiny onion bits are your lagniappe. Or when you have homemade lemonade, and the sugar falls to the bottom. Then when you're finished you have all this lemony sugar goodness to enjoy as a lagniappe. Free samples at the makeup counter are also a nice lagniappe.

At our house, we have pie lagniappe. When Bob makes the pies for Thanksgiving, he makes us a special  treat from the dough trimmings. We call it rugelach, because it's kind of like the Jewish pastry made with cream cheese dough and rolled up. We really only have the rolling up thing in common, and the fact that they're both tender and delicious.There's hardly ever enough to go around. Sometimes we eat them all before any company arrives. Sometimes we lie and tell the guests that Bob didn't make them at all this year  - so sorry.

Extra pie dough gets rolled into a rectangle and brushed with butter.

 

Sprinkle with brown sugar, cinnamon and maybe some nuts, if you like them (I do).

 

Roll up the dough, on the long side of the rectangle.
 

Slice it up, and put the pieces on a baking sheet.
 

Bake until edges are golden, at 350.

  

Yum. Pseudo-rugelach, a Thanksgiving lagniappe.