Chocolate Chip Cookies

Ingredients

• 1 1/2 Cups of Flour
• 1/2 Tsp of Baking Soda
• 1/2 Tsp of Salt
• 1/2 Cup Melted Butter
• 1/4 Tsp of Water
• 6 Tbsp Normal Sugar
• 6 Tbsp Brown Sugar
• 1/2 Tsp Vanilla
• 1 Egg
• 6 oz of Chocolate Chips

Directions

1. Preheat oven to 375 degrees
2. Combine butter, sugars, vanilla, water, and egg, and beat mixture until creamy.
3. Add mixture of flour, baking soda, and salt a little at a time until dough consistency is formed and all of the flour mixture is used.
4. Stir in chocolate chips to the dough
5. Drop by spoonfuls onto greased cookie sheet
6. Bake for 8 minutes
7. Remove from oven and enjoy!

Source — Devin's Cookbook
Prepared by Devin Jung
Louisiana Anthology
September 28, 2023

Bread Cake

Bread Cake

Ingredients

• One Loaf of Bread
• Milk
• Yeast
• Five Eggs
• One Pound of Sugar
• One Pound of Butter
• One Tablespoon of Nutmeg

Directions

1. Mash loaf of bread with milk and yeast in a large bowl and leave in fridge overnight
2. The following morning add your eggs, sugar, butter, and nutmeg and beat until homogenous
3. Leave mixture in a mold to rise for several hours
4. Once risen cake is ready

Source — The Creole Cookery Book 

Prepared by Devin Jung
Louisiana Anthology
September 28, 2023

Ginger Cup Cake

Ingredients

• Three Cups of Flour
• One Cup of Sugar
• One Cup of Molasses 
• One Cup of Butter
• One Tablespoon of Ginger
• One Teaspoon of Baking Soda
• Three Eggs
• One Pound of Stoned and Chopped Raisins

Directions

1. Preheat oven to proper temperature
2. Mix ingredients in a large mixing bowl
3. Evenly disperse mixture among several small baking pans
4. Remove from oven when done

Source — The Creole Cookery Book

Prepared by Devin Jung
Louisiana Anthology
September 28, 2023

Jelly Sponge Cake

Ingredients

• One Cup of Flour
• One Cup of Sugar
• 4 eggs
• 1/2 Teaspoon of Baking Soda
• 1/2 Juice of a Lemon

Directions

1. Preheat oven to proper temperature
2. Mix ingredients listed in a large mixing bowl
3. Pour jelly mixture into thin square pans ensuring that an even spread is obtained
4. Roll in once removed from the oven

Source — The Creole Cookery Book
Prepared by Devin Jung
Louisiana Anthology
September 28, 2023

Grilled Chicken

Ingredients

• 1/4 pound of raw chicken breast
• 1 Tablespoon of chili powder
• 1 teaspoon of garlic salt
• 1 teaspoon of pepper
• Half a lemon.

Directions

1. Cut chicken into 4 horizontal slices.
2. Mix together chili powder, garlic salt, and pepper in a small bowl.
3. Sprinkle seasoning mixture over raw chicken, making sure to evenly distribute the seasoning.
4. Place seasoned chicken on a 425 degree grill and cook for 4 minutes.
5. Place cooked chicken on a serving plate, and squeeze lemon juice on top.

Source — Personal Recipe
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Derby Cake

Ingredients

• 2 pounds sifted flour
• 1 pound of butter
• 1 pound of raisins
• 1 pound of brown sugar
• 1 egg
• 1 pint of new milk.

Directions

1. Mix together the flour, butter, raisins, brown sugar, a very lightly beaten egg, and milk.
2. Roll out the mixture to be thin and cut into round cakes.
3. Place in baking tins.
4. Bake in a moderately heated oven for 10 minutes.

Source — Creole Cookery Book
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Puff Paste

Ingredients

• 1 pound of butter
• 1 pound and 2 ounces of flour
• Water.

Directions

1. Mix, with a knife, together 9 ounces of flour and 1/4 pound of butter in a tin pan with some water.
2. Roll out the mixture and add more flour.
3. Add 1/4 pound of butter to the mixture, folding and rolling it out again.
4. Continue to mix, fold, and roll whilst adding flour and 1/4 pound of butter at a time until all is used.

Source — Creole Cookery Book
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Eggs with Browned Butter and Vinegar

Ingredients

• 6 ounces of butter
• Eggs (as desired)
• Salt and pepper to taste
• 2 tablespoons of vinegar.

Directions

       Eggs:

1. Melt 4 ounces of butter into an omelet pan and wait for it to start to sputter.
   
2. Break your eggs into the pan, without disturbing the yolk.
3. 
   Season eggs with salt and pepper.
4. Fry eggs in the pan carefully and place on a serving plate when done.

        Sauce:

1. Fry 2 additional ounces of butter in a pan until a brown color forms.
2. Combine with vinegar.
3. Pour over fried eggs.

Source — La Cuisine Creole
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Death by Chocolate

Ingredients

• 1 Box Brownie Mix
• 2 Recipes Chocolate Pudding
• 12 oz. CoolWhip
• 1 Bag Heath Bits

Directions

1. Bake brownies as directed. Cool and crumble.
2. Make pudding and cool.
3. Layer half of brownies, half of pudding, half of CoolWhip, and half of Heath bits. Repeat, ending with last of Heath bits as a topping

Source — Family Recipe
Prepared by Morgan Stokes
Louisiana Anthology
September 27, 2023

Milk Sherbet

Ingredients

• 1-quart milk
• 2 cups white sugar
• 2 whisked egg whites
• 17 Tbsp lemon juice

Directions

1. Mix 1-quart milk, 2 cups white sugar, 2 whisked egg whites
2. Put in freezer
3. Take it out when it starts to congeal
4. Add 17 Tbsp of lemon juice

Source — Creole Cookery Book
Prepared by Morgan Stokes
Louisiana Anthology
September 18, 2023

Red Beans and Rice with Sausage

Ingredients

• Two pounds of red kidney beans
• Two pounds of sausage
• One large bell pepper
• One large onion
• Oil
• Rice
• Salt or Cajun seasoning of choice

Directions

1. Set the beans to soak in water for at least eight hours, ideally overnight. Afterward, drain the beans.
2. Dice the vegetables well and cut the sausage into coins.
3. Set the stove to medium. With a bit of oil, brown the sausage and render a bit of fat from them.
4. Pull out the sausage, leaving the oil.
5. Add the vegetables, and let them cook until the onions turn clear.
6. Add the beans and sausage to the pot, and add water until the beans are just covered.
7. Let the pot come to a boil. Once that happens, turn the heat down until the pot is at a moderate simmer. Make sure to add some salt and seasoning while the beans simmer.
8. Cook until the beans are soft and tender, around one to two hours. Add water as needed.
9. Prepare rice according to package instructions.
10. Serve the beans hot over rice.

Notes

• This recipe works on a general formula of one pound sausage to one pound beans. This means you can scale up for large gatherings or down for smaller households.
• As stated in step one, it is imperative to soak the beans, as it leads to a more evenly cooked bean. While it is possible to cook the beans without soaking, it is not recommended.
• In step 7, it is mentioned to season the beans with salt while simmering. Similar to pasta, it is important to add salt while the beans are cooking, as it will make seasoning later nigh impossible.
• This recipe allows for a multitude of different sausages to be used, e.g. andouille and kielbasa, or even something like deer sausage. Feel free to use whatever savory sausage is preferred or available. Ham would even work as a good alternative.
• The sausage does not have to be added in while the beans cook. For example, they can be served whole or cut in half lengthways when plating. The sausage can even be fully omitted, if you are looking to make the dish Lenten or vegan.
• If desired, chicken bouillon can be added with the water when cooking. Another option is to use chicken stock entirely as a replacement to the water.

Source — A Personal Recipe
Prepared by Ethan Clapp
Louisiana Anthology
September 30, 2023

"Pain Perdu," or Lost Bread

Ingredients

• One pint of fresh milk
• One cup of sugar
• Two eggs, beaten
• Flavorings of choice
• Loaf of bread
• Butter

Directions

1. Combine the milk, sugar, and eggs, as well as any seasonings and flavorings of choice.
2. Take six slices of bread from your loaf of bread, and soak each piece in the prepared milk and sugar custard.
3. Add butter to a pan and fry each piece of soaked bread one by one. Pile them up and serve hot.

Source — La Cuisine Creole
Prepared by Ethan Clapp
Louisiana Anthology
July 16, 2019

Orange Cakes

Ingredients

• Two quarts of flour
• Two tablespoons of butter
• One large cup of brown sugar
• Molasses
• Orange peel

Directions

1. Combine the flour, butter, and brown sugar.
2. Mix with just enough molasses to be able to roll the resultant dough thin.
3. Powder a great deal of orange peel, and dust the cake well with it.

Note that these cakes are made without eggs, so not only are they very nice, but very economical too.

Source — Creole Cookery Book
Prepared by Ethan Clapp
Louisiana Anthology
September 30, 2023

Clareville Biscuits

Ingredients

• Two pounds of sifted flour
• Half a pound of butter
• Half a pint of milk or cold water
• Pinch of salt

Directions

1. Combine all ingredients into a batter.
2. Grease a pan with a little bit of butter and add the batter to the greased pan.
3. Bake at a low temperature until the biscuits are a light brown.

Source — Creole Cookery Book
Prepared by Ethan Clapp
Louisiana Anthology
September 30, 2023

Splendid Fruit Cake

Ingredients

• One pound of washed and creamed butter
• One and one fourth pounds of white sifted sugar
• Twelve eggs
• One and one quarter pound of flour
• One pound of currants
• Two pounds of large raisins
• One pound of citron
• One whole nutmeg
• One glass of wine
• One glass of brandy

Directions

1. Wash and cream the butter.
2. Beat the egg white of 12 eggs to a stiff froth and mix with the creamed butter.
3. Carefully stir in the pound of sifted flour.
4. The day before, wash and dry the currants.
5. Pick and seed the raisins.
6. Slice the citrons.
7. Pour all the fruit into a large pan, and dredge well with a quarter pound of sifted flour.
8. Stir all well into the butter.
9. Add one grated nutmeg, a glass of wine, and a glass of brandy.
10. Bake carefully in a large cake pan for four hours

Source — La Cuisine Creole
Prepared by Catherine Weldon
Louisiana Anthology
September 26, 2023

Turkey Burgers

Ingredients

• Extra virgin olive oil
• One onion
• Kosher salt
• Two cloves garlic
• One and a half pounds of ground turkey meat
• A fourth of a cup of soy sauce
• One inch of ginger
• One tablespoon of sambal oelek
• One eight ounce can of water chestnuts

Directions

1. Dice onion, garlic, and water chestnuts.
2. Grate one inch of garlic.
3. Sautee onions and garlic in olive oil on medium heat.
4. Mix turkey meat, soy sauce, sambal oelek, water chestnuts, ginger, onions, and garlic in large bowl.
5. Make four turkey patties and cook until firm.

Prepared by Miles Harris
Louisiana Anthology
September 26, 2023

Chicken and Tomatoes

Ingredients

• Four small pieces of chicken
• Six large tomatoes
• Two onions
• Three large green peppers
• Small bunch of sweet herbs
• Slice of salted pork
• Three cloves of garlic
• Two peppercorns
• One cup of white wine
• One cup of water
• One stick of butter
• Three quarters of a cup of rice

Directions

1. Cut chicken into pieces and remove large pieces of gristle.
2. Remove seeds and stem from pepper and cut into bite size pieces.
3. Dice the slice of salted pork.
4. Smash the garlic cloves.
5. Cut the onions in half.
6. Throw everything in a large pot and allow to cook until chicken is cooked.

Source —  The Unrivalled Cook-Book
Prepared by Miles Harris
Louisiana Anthology
September 26, 2023

Homemade Crackers

Ingredients

• 
  Lump of light bread dough
• Butter
• Flour

Directions

1. Take a lump of light bread dough.
2. Roll it out.
3. Spread it with butter.
4. Dredge a little flour over it.
5. Roll it up and pound it well
6. Roll it out very thin.
7. Cut in small cakes and bake quickly.

Source — Creole Cookery Book
Prepared by Catherine Weldon
Louisiana Anthology
September 26, 2023

Clareville Biscuits

Ingredients

• Two pounds of sifted flour
• Half of a pound of butter
• Half of a pint of milk or cold water
• A pinch of salt
  
  
  
  

Directions

1. Heat butter to easily mix.
2. Add all ingredients together and mix thoroughly.
3. Butter pans and evenly distribute batter.
4. Bake to a light brown on a low heat for a longer time.

Source — Creole Cookery Book
Prepared by Miles Harris
Louisiana Anthology
September 25, 2023

Steeven Cakes

Ingredients

• Half of a pint of rice
• One and a half pint of flour
• One pound of butter
• A spoonful of salt
• Five eggs
• A quart of milk
• Honey or Molasses (optional)

Directions

1. Pick and wash one half pint of rice.
2. Boil very lightly, drain and let sit until cold.
3. Sift one and a half pint of flour over the pan of rice.
4. Heat one pound of butter and mix in.
5. Add a spoonful of salt and five eggs and beat very lightly.
6. Gradually add into a quart of milk and gently beat again.
7. Bake in muffins tins or waffle irons.
8. Eat hot with butter, honey or molasses.

Source — Creole Cookery Book
Prepared by Miles Harris
Louisiana Anthology
September 25, 2023

Strawberry Cream Cheese Ice Cream

Ingredients

• 3 cream cheese
• 1 can of condensd milk
• Sugar
• 1 and 1/2 pints of sweet milk
• 1 glass of ice cold water
• Dixie Vanilla Flavoring
• 2 egg whites
• Mashed and sweetened strawberries

Directions

1. Separate the cream from the cheese and mash the cream cheese to a paste.
2. Add the condensed milk and sugar to taste, then add the cream.
3. Pour in sweet milk and add a glass of ice cold water and a dash of Dixie Vanilla Flavoring.
4. Mix in the sweetened strawberries.
5. Thoroughly, combine all the ingredients and freeze the mixture.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Fried Chicken

Ingredients

• Chicken pieces
• 2 Eggs
• Salt
• Cracker crumbs
• Hot lard

Directions

1. Cut the chicken into small pieces and thoroughly wash them.
2. Beat eggs with a pinch of salt and dip chicken pieces into it.
3. Coat the chicken with rolled cracker crumbs.
4. Heat hot lard in a frying pan and fry the coated chicken pieces in the hot lard until golden brown.
5. Drain excess oil and serve hot.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Lemon Cheese Cakes

Ingredients

• 2 lemons
• 1/2 pound of sugar
• 6 egg yolks
• 1/2 pound of butter
• Puff pastry for pans

Directions

1. Boil lemon peel until tender, then pound it.
2. Mix sugar, pounded lemon peel, egg yolks,and butter together.
3. Add lemon juice to the mixture.
4. Line pans with puff pastry.
5. Fill pans halfway with the lemon mixture and bake until lightly done.
6. Cool and serve lemon cheese cakes.

Source — La Cuisine Creole
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Chocolate Pudding

Ingredients

• 1 pint of milk
• 1 pint of bread crumbs
• 1/2 cup of sugar
• 3 eggs
• 5 tablespoon of grated chocolate

Directions

1. Scald milk and mix with breadcrumbs and chocolate.
2. Remove the mixture from heat, add sugar and beaten egg yolks to the mixture.
3. Transfer to a pudding dish and bake for 15 minutes.
4. Beat egg whites with 1 tablespoon of sugar and spread on top, and brown.
5. Serve the pudding cold with liquid sauce.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Strawberry Feta Summer Salad

 

Ingredients

• 6 cups mixed salad greens (baby spinach and arugula recommended)
• 2 cups sliced strawberries
• 1/4 cup sliced almonds
• 4 oz. crumbled feta cheese
• Balsamic vinaigrette
• 1/4 cup thinly sliced red onion
• 1 sliced seedless cucumber 

Directions

1. Place greens in a large serving bowl
2. Top with remaining ingredients and vinaigrette 
3. Toss gently and serve with additional dressing to taste  

Prepared by Layla Hill
September 20, 2023

Scallops of Mutton, With Mushrooms

 

Ingredients

• Scallops
• 1 glass of white wine 
• A dozen button mushrooms
• 3 oz. truffles
• 1 cup of broth or vegetable stock
• Lemon juice

Directions

1. Sautee scallops in a pan until brown, and pour off the fat
2. Cut truffles into pieces
3. Add wine, mushrooms, truffles, and broth
4. Simmer gently and finish with the lemon juice

Source — La Cuisine Creole
Prepared by Layla Hill
Louisiana Anthology
September 20, 2023

Preserved Figs

 

Ingredients

• 1 lb. white or brown figs, a little more than half ripe
• 3/4 lbs. sugar
• Lemon peel
• Ginger

Directions

1. Peel figs very thinly 
2. Heat sugar in a pot until it becomes a syrup 
3. Add figs, lemon peel, and ginger to taste 
4. boil together until clear, stirring frequently 

Source — Creole Cookery Book
Prepared by Layla Hill
Louisiana Anthology
September 20, 2023

Wine Cream

Ingredients

• 1 quart of cream
• 6 tablespoons of white wine
• Nutmeg
• Orange flower water
• Sugar

Directions

1. Fill a pot with cream and boil 
2. Once boiling, very slowly stir in the wine, taking care not to curdle the cream
3. Season with nutmeg and orange flower water
4. Sweeten to taste
5. Let stand until cold

Source — Creole Cookery Book
Prepared by Layla Hill
Louisiana Anthology
September 19, 2023

Crescent Chicken Bake

Ingredients

• One rotisserie chicken
• One can cream of chicken soup
• One cup shredded cheese
• One can of crescent rolls
• Two cups of milk

Directions

1. Roll out crescent rolls in baking dish
2. Shred rotisserie and put on crescent rolls
3. Put cheese in them and roll up.
4. Mix cream of chicken soup and milk with automatic mixer. 
5. Pour in cream of chicken soup and milk mixture.
6. Bake at 350 degrees for 30 minutes.

Source — Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Lemon Pudding

Ingredients

• Three grated lemons
• One juiced lemon
• Three cups of sugar
• Seven soda crackers
• Three cups cold water

Directions

1. Soak in cup of cold water for 1 hour.
2. Bake in a nice paste.

Source —  Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Ginger Cake Pudding

 Ingredients

• One pint of molasses
• Half lb. of butter
• One lb. of brown sugar
• Two tablespoons of ground ginger
• One gill of cream

Directions

1. Beat ingredients well with a spoon.
2. Add sifted flour.
3. Serve with cold sauce of sugar and butter creamed together.

Source -  Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Tancredi Cake

Ingredients

• six ounces of butter
• six ounces of sugar
• 3/4 lb. of flour
• two eggs
• teaspoon of rose water

Directions

1. Stir to a cream, the butter and sugar.
2. Add the eggs, flour, and spice.
3. Roll it out thin.
4. Cut into small cakes.

Source — Cooking in Old Creole Days

Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Pasta Salad

 Ingredients

• 
  One box of bowtie pasta
  
• 4 mini cucumbers
• 1 small chopped onion 
• 1 bottle of light Italian dressing
• 1 container of mozzarella balls 
• 1 container of cherry tomatoes
• 2 boiled eggs
• 1/4 cup of salt

Directions

1. Start boiling water.
2. While water is on the stove, cut cherry tomatoes in half, chop cucumbers and onions and dice boiled eggs. 
3. When water starts boiling, put your salt in the water and pour pasta in the pot and cook for 11 minutes. 
4. Drain pasta, pour it in a big bowl and let cool for a couple minutes. 
5. Once pasta cools, stir in the rest of the ingredients, not including dressing. 
6. Start pouring Italian dressing until desired amount.
7. Enjoy!

Source — Personal Recipe
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023

Shrewsbury Cake

 Ingredients

• 1 quart of flour
• 2 large or 3 small eggs
• 1/2 lb. of butter
• 1 quart of brown sugar
• 4 teaspoons of nutmeg 
• 1 orange zest 

Directions

1. Preheat oven to 160 degrees. 
2. Mix the butter and eggs together.
3. In a separate bowl mix the flour, brown sugar, nutmeg and the orange zest. 
4. Slowly mix in the wet ingredients with the dry. 
5. Once fully mixed, grab even amounts of the dough and roll into balls. 
6. Place onto oven pan and place in oven for 12 minutes.

Source — Creole Cookery Book
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023

Baked Stuffed Cucumbers

 Ingredients

• 3 large cucumbers
• 1 1/2 cup of minced chicken or veal
• 1 cup of breadcrumbs
• 1 teaspoon of salt
• 1/2 teaspoon of pepper 
• 1 tablespoon of melted butter

Directions

1. Preheat oven to 350 degrees. 
2. Take cucumbers and cut them lengthwise in half and hollow them out.  
3. Mix together the 1 1/2 cup of minced chicken or veal, 1 cup of breadcrumbs, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 tablespoon of melted butter. 
4. Take the mixture and stuff the cucumbers evenly.  
5. Place together on pan and put in oven for 20 minutes. 
6. Enjoy!

Source — The Unrivalled Cook-Book
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023

Boiled Lobster

Ingredients

• 1 lobster
• 3 quarts of water
• 1/3 cup of salt

Directions

1. Take the 3 quarts of water and set it to a boil. 
2. Take rubber bands and tie the claws together.
3. Once water is boiling, add the 1/3 cup of salt to the water and place lobsters inside the pot. 
4. Depending on the size of the lobster, let it boil from half an hour to an hour. 
5. When the lobster is bright red take it out of the pot and place on a sieve until cooled. 
6. When cooled, place lobster face down and split open the tail and claws and throw away the lady fingers and head. 
7. Enjoy!

Source — The Unrivalled Cook-Book
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023

Flannel Cakes

Ingredients

• 1 quart of milk
• 1/2 cup of flour or enough to thicken milk to batter consistency
• 2 eggs
• 1 Tbsp of yeast
• 1/2 Tsp of salt

Directions

1. Add 1 quart milk and 1/2 cup flour to bowl and stir until consistency of a batter
2. Add in two wisked eggs
3. Add 1 Tbsp of yeast
4. Add 1/2 Tsp of salt
5. Mix well
6. Let rest for the night
7. Do not stir and bake in the morning 

Source — Creole Cookery Book

Prepared by Morgan Stokes
Louisiana Anthology
September 16, 2023

Crawfish Etouffee

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour 
• 1 pound peeled crawfish tails
• 1/2 cup died onion
• 1/2 cup diced celery
• 1/2 cup diced bell peper
• 3 cloves minced garlic
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 cups seafood or chicken stock
• 1/2 cup diced tomatoes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• salt and black pepper
• Cooked white rice
• Hot sauce

Directions

1. In a cast-iron pan, heat the vegetable oil over medium heat, and gradually whisk in the all-purpose flour to create a smooth roux. Stir continuously to prevent burning.
2. In a heavy pot or Dutch oven, heat a couple of tablespoons of vegetable oil over medium heat, and add diced onions, celery, and bell peppers. Saute for about 5 minutes.
3. Stir in minced garlic, dried thyme, dried oregano, paprika, and cayenne pepper.
4. Slowly add the roux to the pot with the sauteed vegetables and stir to combine, then gradually pour in the seafood or chicken stock while continuing to stir. Make sure there are no lumps.
5. Bring the mixture to a gentle simmer, and let it cook for about 10-15 minutes, stirring occasionally. The sauce will thicken as it simmers.
6. Add the diced tomatoes and crawfish tails to the pot. Simmer for an additional 5-7 minutes until the crawfish tails are heated through.
7. Season the etouffee with salt and black pepper to taste and stir in chopped parsley and green onions.
8. Serve the crawfish etouffee over cooked white rice and add a dash of hot sauce.

Source — Personal Recipe
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023

• • • • • 
          
          
      • 
        

Cake Featherweight

Ingredients

• Two tablespoons of butter
• Six eggs
• Two cups of sugar
• Three cups of flour
• Two teaspoons of dixie baking powder
• 1/2 cup of milk 
• 1/4 lb. of chocolate
• vanilla extract
• One teaspoon of cinnamon

Directions

1. Stir contents together until you've reached a Badder like consistency.
2. Stir in vanilla extract to taste.
3. Bake in jelly tins with anything between layers. 
4. Bake until golden brown.

Source — New Orleans Cookbook
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023

Gombo Filee with Oysters, No. 2

 Ingredients

• One Tablespoon of flour
• One Tablespoon of lard
• Two quarts of oysters
• One cup of diced onions
• Large slice of ham
• teaspoon of parsley
• Two quarts of oyster liquor
• teaspoon of salt and pepper
• Half a cup of dried filee

Directions

1. Fry a tablespoonful of flour in a tablespoon of lard, let it brown slowly so as not to scorch.
2. Boil the liquor of two quarts of oysters, and when it is boiling throw in a cupful of cut onions, a large slice of ham, some parsley, and stir in the browned flour.
3. Let this cook fifteen minutes; then pour in two quarts of oysters.
4. Let them boil a few minutes, season with salt and pepper; take out the parsley and sift in half a cup of dried and pounded fresh filee.

Source — La Cuisine Creole
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023

Peace Ice

Ingredients

• half peck (7 pounds) of peacheas
• Two pounds of white sugar
• One quart heavy cream
• 1 quart milk

Directions

1. Pare and finely cut the peaches.
2. Stir in the sugar.
3. Let it stand for 2 or 3 hours.
4. Stir well.
5. Put in a preserving kettle to simmer for 20 minutes
6. Stir all the time to prevent scorching.
7. Pour into a pan and once cold, add heavy cream and milk.
8. Stir togerther and freeze instantly

Source — Creole Cookery Book
Prepared by Catherine Weldon
Louisiana Anthology
September 15, 2023

Richmond Muffins

 Ingredients

• Two pounds of flour
• One and a half pints of milk
• Two Tablespoons of butter
• Three eggs
• One teaspoon of salt
• Three tablespoons of yeast

Directions

1. Sift 2 lbs of flour.
2. warm 11/2 pints of new milk and 2 large spoonfuls of butter.
3. stir into the flour, beat 3 eggs very lightly, a little salt.
4. beat all well together till thoroughly mixed.
5. then add 3 spoonfuls of good yeast.
6. set it to rise, and when risen, bake in muffin rings in an oven.

Source — Creole Cookery Book
Prepared by Nathaniel Collins
Louisiana Anthology
September 15, 2019

Tomato Soup

Ingredients

• 12 tomatoes
• salt
• black pepper
• crackers

Directions

1. Peel and slice tomatoes using only the meat of tomato.
2. Place three crackers into ziplock bag and pond until powder.
3. Add tomatoes into pot and bring to low simmer.
4. Use handheld blender to blend until smooth.
5. Add cracker, salt, black pepper; occasionally stir for twenty minutes.
6. Ready to serve.
   

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 15, 2023

Orange Sherbert

Ingredients

• 12 oranges
• 1 pound of sugar

Directions

1. Squeeze the juice from oranges.
2. Pour boiling water on the peel, and cover it closely.
3. Boil water and sugar to a syrup and skim it clear.
4. Chill the syrup mixture.
5. Combine the syrup and zest with water to create orangeade.
6. Strain orangeade and set on ice.
7. Ready to serve.
   

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Deviled Eggs

Ingredients

• 10 eggs
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1 teaspoon of vinegar
• 1 teaspoon of cayenne pepper
• 1/4 cup of melted butter
• 1 tablespoon of mustard
• 1 bundle of cress
• a pinch of sugar

Directions

1. Bring water to boil and boil eggs over hard.
2. Remove the shells and cut the eggs in half.
3. Slice off small part of the bottom of the eggs to make them stand upright.
4. Put egg yolks into a separate bowl.
5. Mix yolks with melted butter, cayenne pepper, mustard, vinegar.
6. After fully mixed, pipe filling into the egg halves.
7. Place deviled eggs on a bed of chopped cress seasoned with salt, pepper, vinegar, and sugar.

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Grilled Cheese and Tomato Soup

Ingredients

• 4 slices of fresh sourdough bread
• 2 tablespoons of unsalted butter
• 1 cup of smoked gouda
• 1 cup of pepper jack cheese
• 1 cup of colby jack cheese
• 12 roma tomatoes
• 1 1/2 tablespoons of black pepper
• 5 leaves of basil
• 1 purple onion
• 1 clove of roasted garlic
• 4 sprigs of thyme
• 1 cup of chicken stock
• 1 cup of heavy whipping cream
• 1 teaspoon of red pepper
• 3 tablespoons of kosher salt
• 4 tablespoons of olive oil

Directions

    Sourdough Grilled Cheese

1. Melt two tablespoons of butter in pan on medium-high heat.
2. Place two slices of sourdough in pan.
3. Place cheese mixes over sourdough after pan comes to desired temperature.
4. Top off sandwich with other slice of bread.
5. Once other slice of bread reaches desired color, flip to other side.
6. Once other side has reached desired color, take out of pan.

    Roasted Tomato and Basil Soup

1. After washing the tomatoes, place into the deep dish baking pan.
2. Place the half cut purple onion on top of the tomatoes in baking pan.
3. Cut head off of garlic bundle and place in pan with tomatoes and onion.
4. Place thyme over the top of veggies in pan.
5. Drizzle olive oil over dish.
6. Place pan in oven set at 425 degrees for twenty-five to thirty minutes.
7. Take out of oven, blend until smooth while adding basil.
8. Place in large pot and bring to medium heat.
9. Add chicken stock and heavy whipping cream.
10. Add red pepper flakes, black pepper, and salt.
11. Bring to lower simmer for twenty minutes; stir occasionally.
12. Ready to serve.

Source — Personal Recipe
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Bermuda Johnny Cake

Ingredients

• 1 pint of flour
• 2 ounces of butter
• 1 Tbsp of Milk
• 1 Tsp of salt

Directions

1. Mix in 1 ounce of butter to flour
2. Mix in Milk and salt
3. Mix until the consistency of a paste
4. Roll out the mixture and spread butter over it
5. Divide the mixture into desired portions and roll each into a ball
6. Bake until a toothpick comes out with no residue
7. Let the cakes rest for 5 minutes after taking them out
8. Cut cakes open and brush each with butter

Source — Creole Cookery Book
Prepared by Morgan Stokes
Louisiana Anthology
September 14, 2023

Golden Pumpkin Mantou

 Ingredients

• 100 grams of pumpkin flesh diced
• 1/2 tsp instant yeast
• 2 tsps water
• 165 grams all-purpose flour
• 25 grams sugar
• 2 1/2 tsps vegetable oil

 Directions

1. Steam pumpkin over medium heat for 10 minutes. Blend until smooth, set aside to cool.
2. Add 2 tsps of water to instant yeast, mix well.
3. Mix together plain flour and fine sugar. Add in cooled pumpkin paste and yeast, mix well.Add in vegetable oil, mix into dough. Knead the dough for about 7 minutes, until smooth. Cover and set aside to rest for 7-8 minutes. (Reminder: The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour then continue.\
4. Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Cut into 8 portions using serrated knife, put each on a piece of paper.
5. Bring 500 ml of water to a boil in a steamer. Then, off the heat, add in 1 litre of lukewarm water.
6. Arrange mantou dough in steamer rack (leave some space between each). Put the racks over the warm water, cover and proof for 20 minutes. (Reminder: Do not over-proof, over-proofed mantou will have wrinkle surface when steamed. It is suggested to use bamboo steamer for steaming as it will prevent condensation water from dripping onto mantou.)
7. After proofing for 20 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes

Source — MyKitchen101en 

Prepared by Ayden Thomas

Louisiana Anthology

September 14, 2023

Pocketbooks for Tea

 Ingredients

• One cup of yeast
• One cup of warm milk
• Two eggs
• One cup and one tbs of sugar
• One tbsp grates orange peel
• One tbsp nutmeg
• Three cups of flour
• Four tbsps of butter
• One tsp of salt

 Directions

1. Add yeast, milk, eggs, one cup of sugar, orange peel, nutmeg, and two cups of flour to a bowl. Mix together to form light, thin batter.
2. Cover bowl and place in a warm area. Let rise for two hours.
3. Sift remaining cup of flour into separate bowl, and pour batter on top. 
4. Add butter and salt, and knead until a stiff dough is formed. Cover and let rise until doubled in size.
5. Punch air out of dough, and form pocketbook shapes. To do this, flour a board and roll out the dough until it is half an inch thick. Cut into six inch by two inch long strips, and fold these onto each other.
6. Place pocketbooks in greased tin, and let rise one hour
7. Preheat oven to 350 degrees.
8. Sprinkle one tbsp of sugar over the tops of the pocketbooks.
9. Bake until golden brown on top.
10. Let cool, serve, and enjoy!

Source — Creole Cuisine

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023

Berwick Sponge Cakes

 Ingredients

• Six eggs
• Three cups of sugar
• Five cups of flour
• Two tsps of Cream of Tartar
• One cup of cold water
• One tsp of baking soda
• One tsp of salt
• One tsp of vanilla extract

 Directions

1. In a bowl, beat eggs for two minutes or until frothy.
2. Add sugar into the bowl, and beat for another five minutes.
3. Add three cups of the flour and Cream of Tartar, and beat for another two minutes.
4. Dissolve baking soda in cold water, and add to bowl. Beat for one minute.
5. Add vanilla, salt, and remaining three cups of flour. Beat for one minute.
6. Preheat oven to 350 degrees
7. Pour mix into two eight-inch greased pans, and bake for 45 minutes.
8. Remove and let cool.
9. Serve and enjoy!

Source — Creole Cookery

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023