Banana Nut Bread

Ingredients

• 1/2 cup of Coconut Flour
• 1 1/2 tsp. of Baking Soda
• 1/4 tsp. of Salt
• 2 tsp. of Cinnamon
• 1 tsp. of Vanilla
• 1 1/2 cups of Mashed Ripe Banana
• 1 cup of Sugar
• 1/2 cup of Coconut Oil
• 1 cup of Coconut Milk
• 3 Eggs
• 1/2 cup of Chopped Walnuts
• 1/2 cup of Chopped Pecans

Directions

1. Preheat oven to 325°
2. Grease loaf pan and dust with flour
3. Whisk flour, baking soda, cinnamon, and salt in a bowl
4. Mix egg, sugar, and vegetable oil in another bowl
5. Combine ingredients from the bowls and stir until blended
6. Add milk, vanilla, and mashed bananas to bowl and mix
7. Fold in chopped walnuts into batter
8. Pour batter into loaf pan and top with chopped pecans
9. Bake for 60 - 80 minutes; check with toothpick until comes out clean

Source — Hanna Blanchard

Prepared by Hanna Blanchard
Louisiana Anthology
June 14, 2019

Banana Nut Bread

Ingredients

• 1/2 cup of Coconut Flour
• 1 1/2 tsp. of Baking Soda
• 1/4 tsp. of Salt
• 2 tsp. of Cinnamon
• 1 tsp. of Vanilla
• 1 1/2 cups of Mashed Ripe Banana
• 1 cup of Sugar
• 1/2 cup of Coconut Oil
• 1 cup of Coconut Milk
• 3 Eggs
• 1/2 cup of Chopped Walnuts
• 1/2 cup of Chopped Pecans

Directions

1. Preheat oven to 325°
2. Grease loaf pan and dust with flour
3. Whisk flour, baking soda, cinnamon, and salt in a bowl
4. Mix egg, sugar, and vegetable oil in another bowl
5. Combine ingredients from the bowls and stir until blended
6. Add milk, vanilla, and mashed bananas to bowl and mix
7. Fold in chopped walnuts into batter
8. Pour batter into loaf pan and top with chopped pecans
9. Bake for 60 - 80 minutes; check with toothpick until comes out clean

Source — Hanna Blanchard

Prepared by Hanna Blanchard
Louisiana Anthology
June 14, 2019

Fried Plantains

Ingredients

• Ripe Plantains
• Lard
• Flour
• Powdered sugar

Directions

1. Prepare frying pan filled with boiling lard
2. Peel plantains and split them in long slips
3. Dredge slightly with flour
4. Place plantains in frying pan to fry well
5. Take perforated skimmer to drain excess lard from plantains
6. Transfer them to a dish
7. Sprinkle powdered sugar on plantains and serve

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Fried Plantains

Ingredients

• Ripe Plantains
• Lard
• Flour
• Powdered sugar

Directions

1. Prepare frying pan filled with boiling lard
2. Peel plantains and split them in long slips
3. Dredge slightly with flour
4. Place plantains in frying pan to fry well
5. Take perforated skimmer to drain excess lard from plantains
6. Transfer them to a dish
7. Sprinkle powdered sugar on plantains and serve

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Angel's Food

Ingredients

• 11 Eggs
• 1 7/8 cups of Powdered Sugar
• 1 1/4 cups of Flour
• 1 tsp. of Cream of Tartar

Directions

1. Heat oven to moderate temperature
2. Separate egg whites from yolks
3. Sift flour 4 times
4. Add cream of tartar and sift again
5. Sift powdered sugar
6. Beat egg whites to a stiff froth adding powdered sugar, flour, then vanilla gradually
7. Continue to beat until placed in greased pan
8. Bake for 40 minutes; leave in oven for a few minutes if too soft
9. Keep oven door closed for 15 minutes after baking finishes
10. Turn pan upside down to cool
11. Loosen cold cake from pan with a knife
12. Place cake in refrigerator

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Angel's Food

Ingredients

• 11 Eggs
• 1 7/8 cups of Powdered Sugar
• 1 1/4 cups of Flour
• 1 tsp. of Cream of Tartar

Directions

1. Heat oven to moderate temperature
2. Separate egg whites from yolks
3. Sift flour 4 times
4. Add cream of tartar and sift again
5. Sift powdered sugar
6. Beat egg whites to a stiff froth adding powdered sugar, flour, then vanilla gradually
7. Continue to beat until placed in greased pan
8. Bake for 40 minutes; leave in oven for a few minutes if too soft
9. Keep oven door closed for 15 minutes after baking finishes
10. Turn pan upside down to cool
11. Loosen cold cake from pan with a knife
12. Place cake in refrigerator

Source — Creole Cookery Book

Prepared by Hanna Blanchard

Louisiana Anthology

June 14, 2019

Peach Tart

Ingredients

• Free-stone peaches
• Sufficient quantity of sugar
• Shells of fine puff paste
• Cream
• White sugar

Directions

1. Pare the peaches and cut them into small pieces.
2. Be sure to leave out the stones. 
3. Crack the stones, blanch the kernels and mix that in with the peaches.
4. Mix in a sufficient quantity of sugar.
5. Set the peaches away until the sugar draws out of the juice.
6. Stew the peaches until they are soft.
7. Take them out, mash them with a spoon, and set them away to cool.
8. Mix with cream.
9. When cool, put the peaches into the shells. 
10. Grate white sugar over the mixture in the shells.

Source — Creole Cookery Book

Prepared by Kyle Ypya

Louisiana Anthology

June 14, 2019