Cupcakes

Ingredients

• One cup of butter
• Three cups of sugar
• Five eggs
• Five cups of sifted flour 
• One cup of sour cream
• Teaspoon of soda
• Glass of wine
• Pinch of nutmeg
• One cup of butter
• Three cups of sugar
• Five cups of flour
• One cup of milk
• Three eggs 
• Teaspoon of soda 
• Splash of brandy 

Directions

1. Work butter and sugar to a cream.
2. Beat five eggs separately. 
3. Stir in five cups of sifted flour.
4. Add one cup of sour cream and a teaspoon of soda, mix.
5. Add one glass of wine and a pinch of nutmeg.
6. Bake at 350 F in round tins until golden brown. 
7. Cream one cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, teaspoon of soda, and splash of brandy for icing.
8. Ice while warm. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Cupcakes

Ingredients

• One cup of butter
• Three cups of sugar
• Five eggs
• Five cups of sifted flour 
• One cup of sour cream
• Teaspoon of soda
• Glass of wine
• Pinch of nutmeg
• One cup of butter
• Three cups of sugar
• Five cups of flour
• One cup of milk
• Three eggs 
• Teaspoon of soda 
• Splash of brandy 

Directions

1. Work butter and sugar to a cream.
2. Beat five eggs separately. 
3. Stir in five cups of sifted flour.
4. Add one cup of sour cream and a teaspoon of soda, mix.
5. Add one glass of wine and a pinch of nutmeg.
6. Bake at 350 F in round tins until golden brown. 
7. Cream one cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, teaspoon of soda, and splash of brandy for icing.
8. Ice while warm. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Potato Croquets

Ingredients

• Six boiled potatoes (or cold mashed potatoes)
• Three tablespoons of grated ham
• A pinch of pepper
• A pinch of salt
• Two tablespoons of chopped parsley
• Three egg yolks
• Bread crumbs

Directions

1. Boil the potatoes in water until tender.
2. Mash the potatoes and form into balls.
3. Dip in egg and roll in bread crumbs. 
4. Fry in hot lard until golden brown.
5. Garnish with parsley. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Potato Croquets

Ingredients

• Six boiled potatoes (or cold mashed potatoes)
• Three tablespoons of grated ham
• A pinch of pepper
• A pinch of salt
• Two tablespoons of chopped parsley
• Three egg yolks
• Bread crumbs

Directions

1. Boil the potatoes in water until tender.
2. Mash the potatoes and form into balls.
3. Dip in egg and roll in bread crumbs. 
4. Fry in hot lard until golden brown.
5. Garnish with parsley. 

Source — La Cuisine Creole 
Prepared by Annalisa Preaus
Louisiana Anthology
January 7, 2020

Corn Bread

Ingredients

• 1 1/2 pint of rich buttermilk with cornmeal
• 1 teaspoon of soda
• 1 cup of milk
• 1 teaspoon of salt
• 1 tablespoon of butter

Directions

• Thicken buttermilk with cornmeal with whisp
• Dissolve soda in a cup of milk 
• Add salt
• Beat very lightly
• Spread butter in pan
• Pour mix into pan
• Bake for 2 hours at 300 degrees
• Serve hot

Source — Creole Cookery Book
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Corn Bread

Ingredients

• 1 1/2 pint of rich buttermilk with cornmeal
• 1 teaspoon of soda
• 1 cup of milk
• 1 teaspoon of salt
• 1 tablespoon of butter

Directions

• Thicken buttermilk with cornmeal with whisp
• Dissolve soda in a cup of milk 
• Add salt
• Beat very lightly
• Spread butter in pan
• Pour mix into pan
• Bake for 2 hours at 300 degrees
• Serve hot

Source — Creole Cookery Book
Prepared by Bronwyn Pepper
Louisiana Anthology
January 22, 2020

Seafood and Andouille Gumbo

Ingredients

• 1 lb of Chicken
• 1/2 lb of Celery
• 1 lb of Gulf Shrimp
• 2 small bags of salted shrimp
• 1 lb of Andouille Sausage
• 1 lb of Okra
• 1/2 lb of Onions
• 2 Green Bell Peppers
• 2 lbs of Blue Crabs
• 1 cup of flour
• Half pot of water

Directions

1. Fry the flour in the pot until brown
2. Add water periodically
3. Continue to stir flour roux
4. In a separate pot cook the okra, celery, onions, and bell peppers then add to roux
5. Add salted shrimp to roux
6. In a separate pot cook the diced chicken and add to roux
7. In a separate pot fry the andouille sausage and add to roux
8. Add blue crabs to the roux
9. Add gulf shrimp to the roux
10. Allow the gumbo to cook for 35 minutes
11. Take gumbo off the heat and allow cooking time for 20 minutes.

Prepared by Vernisha Cotton
Louisiana Anthology
January 6,2020