Perfect Apple Pie

Ingredients

For the Crust: (double if a top crust is wanted)

• 1 cup of Flour
• 
  1/2 teaspoon of Salt
• 1/4 cup of Chilled Butter
• 3 tablespoons of Ice-Cold Water

For the Filling:

• About 6 Medium apples; 2 Granny Smith and 4 Honey Crisp
• 1 tablespoon of Lemon Juice
• 1/4 cup of Brown Sugar
• 2 tablespoons of White Sugar
• 1 1/2 tablespoons of Flour
• 2 tablespoons of Butter
• 2 teaspoons of Ground Cinnamon

Directions

Pie Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the chilled butter, using two knives or a pastry blender.
3. Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
4. Using your hands, form the dough into a ball.
5. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
6. Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
7. Preheat the oven to 425 Fahrenheit.
8. Remove the top sheet of the plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray. Remove the remaining layer of plastic wrap.
9. Using your fingers, press the dough into the pie plate and flute the edges.

Filling:

1. If you are using store-bought crust rather than the above recipe, remove the crust from the fridge to thaw a bit before trying to roll it out. Also preheat the oven to 425 Fahrenheit.
2. In a large bowl, toss the apples with the lemon juice.
3. In a separate, smaller bowl, combine the sugars and flour.
4. Combine the sugar mixture with the apples and toss the mixture lightly.
5. Pour the apples into the pie crust.
6. Use a knife to cut the remaining butter into small pieces, and distribute the butter pieces over the top of the pie. Put a top pie crust onto the pie, if desired. (A lattice is always a great choice for apple pie.)
7. Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
8. Let cool before serving. Goes well with vanilla ice cream or whipped cream!

Source — Claire's Recipe Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Perfect Apple Pie

Ingredients

For the Crust: (double if a top crust is wanted)

• 1 cup of Flour
• 
  1/2 teaspoon of Salt
• 1/4 cup of Chilled Butter
• 3 tablespoons of Ice-Cold Water

For the Filling:

• About 6 Medium apples; 2 Granny Smith and 4 Honey Crisp
• 1 tablespoon of Lemon Juice
• 1/4 cup of Brown Sugar
• 2 tablespoons of White Sugar
• 1 1/2 tablespoons of Flour
• 2 tablespoons of Butter
• 2 teaspoons of Ground Cinnamon

Directions

Pie Crust:

1. In a large mixing bowl, combine the flour and salt.
2. Cut in the chilled butter, using two knives or a pastry blender.
3. Sprinkle in the ice water, 1 tablespoon at a time, using a fork to combine after each addition.
4. Using your hands, form the dough into a ball.
5. Roll the dough into an 11-inch circle between two sheets of plastic wrap coated with cooking spray to reduce sticking.
6. Place the dough in the fridge for 30 minutes so it becomes slightly firm and uniform.
7. Preheat the oven to 425 Fahrenheit.
8. Remove the top sheet of the plastic wrap from the pie dough. Turn the dough over into a 9-inch pie plate coated with cooking spray. Remove the remaining layer of plastic wrap.
9. Using your fingers, press the dough into the pie plate and flute the edges.

Filling:

1. If you are using store-bought crust rather than the above recipe, remove the crust from the fridge to thaw a bit before trying to roll it out. Also preheat the oven to 425 Fahrenheit.
2. In a large bowl, toss the apples with the lemon juice.
3. In a separate, smaller bowl, combine the sugars and flour.
4. Combine the sugar mixture with the apples and toss the mixture lightly.
5. Pour the apples into the pie crust.
6. Use a knife to cut the remaining butter into small pieces, and distribute the butter pieces over the top of the pie. Put a top pie crust onto the pie, if desired. (A lattice is always a great choice for apple pie.)
7. Bake at 425 Fahrenheit for 10 minutes, then turn the heat down to 350 Fahrenheit and bake for an additional 30 minutes.
8. Let cool before serving. Goes well with vanilla ice cream or whipped cream!

Source — Claire's Recipe Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Very Healthy Slaw

Ingredients

• 1 Head of Fresh White Cabbage
• 1/2 Pint of Cider Vinegar
• 1/4 lb of Fresh Butter
• Flour (for rolling the butter)
• 1 Saltspoon (1/4 teaspoon) of Salt
• 1 Saltspoon (1/4 teaspoon) of Cayenne
• 4 Egg Yolks

Directions

1. Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
2. In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
3. While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
4. Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
5. Only serve once the slaw is perfectly cold.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Sauce Flamande

Ingredients

• 4 Egg Yolks
• Juice of 1/2 a Lemon
• A Pinch of Nutmeg
• A Tablespoon of Vinegar
• Butter

Directions

1. Beat the egg yolks.
2. Juice one half of a lemon.
3. In a saucepan, combine the egg yolks, lemon juice, pinch of nutmeg (not enough to be detected), vinegar, and a good-sized piece of butter.
4. Set the saucepan onto a gentle fire (low heat) and stir well. Do not let the mixture boil.

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020

Scalloped Oysters

Ingredients

• Several Slices of Bread (both for toasting and for crumbling)
• Butter (for toast, and extra for oysters)
• Oysters
• Pepper to taste
• Salt to taste
• Mace or Cloves to taste

Directions

1. Toast several slices of bread until they are quite brown, then butter each slice on both sides.
2. Take out a baking dish, and put the toast around the sides.
3. Pour oysters into baking dish and season to your taste with butter, pepper, salt, and mace or cloves.
4. Crumble the extra bread onto the top of the oysters.
5. Put the dish into the oven, and bake with "quick heat" for 15 minutes. Quick heat, in this case, means very high heat (close to broiling temperatures, so 450 Farenheit or above)

Source — Creole Cookery Book
Prepared by Claire Dorsett
Louisiana Anthology
December 06, 2020