Chicken Fajitas

Ingredients

• 1 tablespoon of chili powder
• 0.5 teaspoons of cumin
• 0.5 teaspoons of garlic powder
• 1 teaspoon salt
• 0.5 teaspoons pepper
• 1 lb baby bell peppers
  
• 1 large yellow onion
• 4 tablespoons extra-virgin olive oil
• 3 lbs boneless, skinless chicken breast

Directions

1. Preheat broiler on high.
2. Line rimmed baking sheet with aluminum foil.
3. Combine chili powder, salt, pepper, cumin, and garlic powder in a small bowl.
4. Half, destem and deseed bell peppers.
5. Thinly slice the onion.
6. Mix bell peppers and onion in the baking sheet.
7. Add 1 tablespoon of olive oil and half of the seasoning mixture into the pan and mix until distributed evenly.
8. Broil until vegetables are softened and starting to char (about 10 - 15 mins).
9. Cut chicken into 1/4 inch thick slices and place them into a large bowl.
10. Add remaining olive oil and seasoning mixture into the bowl and mix until distributed evenly. 
11. Distribute the chicken evenly on top of the onion and pepper mixture within the pan.
12. Place the pan back in the oven and broil on high for another 10 - 15 mins or until chicken is cooked throughout.

Source — Devon's Cookbook
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Sontag Cakes

Ingredients

• 1 lb sifted flour
• 1/2 lb of butter
• 1 lb of treacle
• 1 grated nutmeg
• A small amount of pounded mace and cinnamon
• 1 oz of pounded ginger
• 1/2 oz of blanched sweet almonds
• 2 eggs

Directions

1. Add treacle to butter and heat the mixture until the butter is melted.
2. When the butter is cold again, stir in beaten eggs and the rest of the ingredients.
3. Shape into small round cakes and bake them on a pan.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Sontag Cakes

Ingredients

• 1 lb sifted flour
• 1/2 lb of butter
• 1 lb of treacle
• 1 grated nutmeg
• A small amount of pounded mace and cinnamon
• 1 oz of pounded ginger
• 1/2 oz of blanched sweet almonds
• 2 eggs

Directions

1. Add treacle to butter and heat the mixture until the butter is melted.
2. When the butter is cold again, stir in beaten eggs and the rest of the ingredients.
3. Shape into small round cakes and bake them on a pan.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Aberdeen Crulla Cake

Ingredients

• 1/4 lb of butter
• 1/4 lb pounded and sifted loaf sugar
• 4 eggs
• Flour

Directions

1. Beat butter.
2. Mix butter with sugar and eggs.
3. Add flour until the mixture is thick enough to roll out.
4. Roll out the mixture and cut into oblong strips, 4 or 5 inches in length.
5. Wet the edges of 3 or 4 strips.
6. Plait one strip over another, so they meet in the center.
7. Repeat steps 5 and 6 until all strips have been used.
8. Fry each plait into boiling lard, or clarified suet until light brown.
9. Drain each plait.
10. Cover them with pounded sugar.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Aberdeen Crulla Cake

Ingredients

• 1/4 lb of butter
• 1/4 lb pounded and sifted loaf sugar
• 4 eggs
• Flour

Directions

1. Beat butter.
2. Mix butter with sugar and eggs.
3. Add flour until the mixture is thick enough to roll out.
4. Roll out the mixture and cut into oblong strips, 4 or 5 inches in length.
5. Wet the edges of 3 or 4 strips.
6. Plait one strip over another, so they meet in the center.
7. Repeat steps 5 and 6 until all strips have been used.
8. Fry each plait into boiling lard, or clarified suet until light brown.
9. Drain each plait.
10. Cover them with pounded sugar.

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Savoy Biscuits

Ingredients

• 12 large eggs
• 2.5 cups of sugar
• 1.5 cups of flour
• 2 lemons

Directions

1. Separate the yolk from the white of each egg into two bowls.
2. Beat the separated yolks and whites.
3. Mix sugar, flour, the juice of both lemons, and the zest of one in their own bowl. 
4. Stir the egg parts and sugar/flour mixture together.
5. Empty the stirred mixture into a molded baking pan, and bake at moderately high heat until golden brown.

Substitutions

• Juice and zest of the lemons can be substituted with 4 tablespoons of rose water

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020

Savoy Biscuits

Ingredients

• 12 large eggs
• 2.5 cups of sugar
• 1.5 cups of flour
• 2 lemons

Directions

1. Separate the yolk from the white of each egg into two bowls.
2. Beat the separated yolks and whites.
3. Mix sugar, flour, the juice of both lemons, and the zest of one in their own bowl. 
4. Stir the egg parts and sugar/flour mixture together.
5. Empty the stirred mixture into a molded baking pan, and bake at moderately high heat until golden brown.

Substitutions

• Juice and zest of the lemons can be substituted with 4 tablespoons of rose water

Source — Creole Cookery Book
Prepared by Devon Knudsen
Louisiana Anthology
December 8, 2020