Clam Pie

Ingredients

• 1 quart of clams
• 2 tablespoons of butter
• A coffee cup of cream
• Salt
• Pepper

Directions

1. Chop clams quite fine.
2. Add 2 tablespoons of butter and a coffee cup of cream.
3. Season with pepper and salt.
4. Bake in a rich paste.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Clam Pie

Ingredients

• 1 quart of clams
• 2 tablespoons of butter
• A coffee cup of cream
• Salt
• Pepper

Directions

1. Chop clams quite fine.
2. Add 2 tablespoons of butter and a coffee cup of cream.
3. Season with pepper and salt.
4. Bake in a rich paste.

Source — Creole Cookery Book
Prepared by Ashanti Malone
Louisiana Anthology
December 8, 2020

Pecan Pie

 Ingredients

• 1 unbaked pie shell
• 1 cup of dark corn syrup 
• 3/4 cup of sugar
• 3 eggs, slightly beaten
• 3 tablespoons of butter
• 1 teaspoon of vanilla
• 1 cup of pecans, coarsely broken (1/4 inches or larger). 

Directions

1. Boil syrup and sugar together about 2 minutes.
2. Pour slowly over eggs, stir well.
3. Add butter, vanilla, and pecans. 
4. Pour mixture into unbaked pie shell.
5. Preheat oven to 375 Fahrenheit. Bake for 50 minutes or until done. 
6. Pie will be done when completely puffed across top. Let cool and enjoy. 

Source — Hannah's Cookbook 

Prepared by Hannah Freeman
Louisiana Anthology
December 08, 2019

Pecan Pie

 Ingredients

• 1 unbaked pie shell
• 1 cup of dark corn syrup 
• 3/4 cup of sugar
• 3 eggs, slightly beaten
• 3 tablespoons of butter
• 1 teaspoon of vanilla
• 1 cup of pecans, coarsely broken (1/4 inches or larger). 

Directions

1. Boil syrup and sugar together about 2 minutes.
2. Pour slowly over eggs, stir well.
3. Add butter, vanilla, and pecans. 
4. Pour mixture into unbaked pie shell.
5. Preheat oven to 375 Fahrenheit. Bake for 50 minutes or until done. 
6. Pie will be done when completely puffed across top. Let cool and enjoy. 

Source — Hannah's Cookbook 

Prepared by Hannah Freeman
Louisiana Anthology
December 08, 2019

Corn Bread

 Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. In a large mixing bowl, combine all the ingredients and mix well.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Cook for 20 minutes or until golden brown.
4. Let cool, cut to serve and enjoy!

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 07, 2020

Corn Bread

 Ingredients

• 2 cups of cornmeal
• 1 cup of flour
• 1 1/2 pints of milk
• 2 eggs
• 2 tablespoons of molasses
• 2 tablespoons of butter
• 1 tablespoons of yeast powder
• A pinch of salt

Directions

1. In a large mixing bowl, combine all the ingredients and mix well.
2. Pour mixture into a baking pan.
3. Preheat oven to 400 degrees Fahrenheit. Cook for 20 minutes or until golden brown.
4. Let cool, cut to serve and enjoy!

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 07, 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