Sunday, March 15, 2020

Cheesecakes

Ingredients

  • 6 Ounces of unsalted butter (softened)
  • 6 Ounces of sugar
  • 4 Eggs
  • 1 Teaspoon of nutmeg or mace
  • 6 Ounces of wine or brandy
  • 1 Cup of currants (or raisins)
  • Puff pastry sheet

Directions

  1. In a bowl, beat together sugar, wine, butter, eggs and nutmeg into a cream.
  2. Knead together currants or raisins into the puff pastry and spread onto a pan.
  3. Pour mixture on top of the pastry.
  4. Bake at 325 degrees for 1 1/2 hours.
  5. Chill for at least 4 hours and serve cold.







Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Cheesecakes

Ingredients

  • 6 Ounces of unsalted butter (softened)
  • 6 Ounces of sugar
  • 4 Eggs
  • 1 Teaspoon of nutmeg or mace
  • 6 Ounces of wine or brandy
  • 1 Cup of currants (or raisins)
  • Puff pastry sheet

Directions

  1. In a bowl, beat together sugar, wine, butter, eggs and nutmeg into a cream.
  2. Knead together currants or raisins into the puff pastry and spread onto a pan.
  3. Pour mixture on top of the pastry.
  4. Bake at 325 degrees for 1 1/2 hours.
  5. Chill for at least 4 hours and serve cold.







Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Saturday, March 14, 2020

Bread Pudding

Ingredients

  • One loaf of bread
  • One pint of milk
  • Six egg yolks
  • Three egg whites
  • Two tablespoons of flour
  • One pound of raisins
  • One teaspoon of Nutmeg

Directions

  1. Boil milk and pour onto the loaf of bread.
  2. In a separate container, beat 3 egg whites then mix in remaining ingredients and boil for 2 hours.
  3. Once bread becomes soft, mix the mixture into the bread and serve with sauce.
Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Bread Pudding

Ingredients

  • One loaf of bread
  • One pint of milk
  • Six egg yolks
  • Three egg whites
  • Two tablespoons of flour
  • One pound of raisins
  • One teaspoon of Nutmeg

Directions

  1. Boil milk and pour onto the loaf of bread.
  2. In a separate container, beat 3 egg whites then mix in remaining ingredients and boil for 2 hours.
  3. Once bread becomes soft, mix the mixture into the bread and serve with sauce.
Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Lemon Pound Cake

Ingredients

  • 20 Ounces of sugar
  • 14 Ounces of flour
  • 12 Eggs
  • 3 Egg whites
  • 14 Ounces of butter (softened)
  • 2 Tablespoons grated lemon zest
  • 2 Tablespoons lemon juice

Directions

  1. In a bowl, beat ingredients together until smooth.
  2. Bake at 350 degrees for 1 hour.
  3. Let the cake cool, then serve.


Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Lemon Pound Cake

Ingredients

  • 20 Ounces of sugar
  • 14 Ounces of flour
  • 12 Eggs
  • 3 Egg whites
  • 14 Ounces of butter (softened)
  • 2 Tablespoons grated lemon zest
  • 2 Tablespoons lemon juice

Directions

  1. In a bowl, beat ingredients together until smooth.
  2. Bake at 350 degrees for 1 hour.
  3. Let the cake cool, then serve.


Source — Creole Cookery Book
Prepared by Joanna Crifasi
Louisiana Anthology
March 13, 2020

Thursday, March 12, 2020

Strawberry Jelly

Ingredients

  • 4 lbs. of juiced strawberries
  • 2 lbs. of sugar

Directions

  1. Juice 4 lbs. of strawberries.
  2. Combine the strawberry juice and sugar in a large pot over medium to high heat.
  3. Boil the mixture down until the mixture biomes jelly like consistency forms.
Source — Creole Cookery Book
Prepared by Austynn Harbison
Louisiana Anthology
March 12, 2020