Chocolate Cream

Ingredients

• 1/2 cup of chocolate
• 1 cup of water
• 1 cup of sweet milk
• 1 tablespoon of cornstarch
• vanilla

Directions

1. Grate the chocolate.
2. Combine the chocolate and water together and then boil them.
3. Add the milk and allow it to reach a boil again.
4. Add the cornstarch that is dissolved in a little milk.
5. Sweeten to taste, and flavor with vanilla

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Chocolate Cream

Ingredients

• 1/2 cup of chocolate
• 1 cup of water
• 1 cup of sweet milk
• 1 tablespoon of cornstarch
• vanilla

Directions

1. Grate the chocolate.
2. Combine the chocolate and water together and then boil them.
3. Add the milk and allow it to reach a boil again.
4. Add the cornstarch that is dissolved in a little milk.
5. Sweeten to taste, and flavor with vanilla

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 31, 2020

Japan Cake

Ingredients

• 3/4 pound of sugar
• 1/2 pound of butter
• 5 eggs
• 1 teaspoon of rose water or 1 teaspoon of nutmeg
• 1 pound of flour

Directions

1. Stir together the sugar and butter until white
2. Beat the 5 eggs together.
3. Rub some butter on a flat tin.
4. Add in the eggs, either the rose water or nutmeg depending on what you choose and the flour add it with a large spoon in the buttered tin.
5. Sift (shake) some sugar on top of the cake.

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 30, 2020

Japan Cake

Ingredients

• 3/4 pound of sugar
• 1/2 pound of butter
• 5 eggs
• 1 teaspoon of rose water or 1 teaspoon of nutmeg
• 1 pound of flour

Directions

1. Stir together the sugar and butter until white
2. Beat the 5 eggs together.
3. Rub some butter on a flat tin.
4. Add in the eggs, either the rose water or nutmeg depending on what you choose and the flour add it with a large spoon in the buttered tin.
5. Sift (shake) some sugar on top of the cake.

Source — Creole Cookery Book
Prepared by David Borgognoni
Louisiana Anthology
December 30, 2020

Stuffed Tomatoes

 

Ingredients

• 12 Tomatoes
• 1/2 cup of Breadcrumbs 
• 1 tablespoon of butter
• Thyme 
• Salt
• Pepper

Directions

1. Preheat oven to 400 Fahrenheit.
2. Cut the tops off of the tomatoes.
3. Scoop out as much of the pulp and seed as possible without the damaging the skin.
4. Chop up the pulp and seed then mix in the salt, pepper, and thyme.
5. Add in the butter and breadcrumbs. Stir well.
6. Place mixture back into the tomato skins and place the stuffed tomatoes into a baking pan.
7. Bake for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 24, 2020

Stuffed Tomatoes

 

Ingredients

• 12 Tomatoes
• 1/2 cup of Breadcrumbs 
• 1 tablespoon of butter
• Thyme 
• Salt
• Pepper

Directions

1. Preheat oven to 400 Fahrenheit.
2. Cut the tops off of the tomatoes.
3. Scoop out as much of the pulp and seed as possible without the damaging the skin.
4. Chop up the pulp and seed then mix in the salt, pepper, and thyme.
5. Add in the butter and breadcrumbs. Stir well.
6. Place mixture back into the tomato skins and place the stuffed tomatoes into a baking pan.
7. Bake for 20 minutes.

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
December 24, 2020

Pumpkin Spice Bread

Ingredients

• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt 
• 1/2 teaspoon baking powder
• 3 cups white sugar
• 1 teaspoon ground cinnamon 
• 1 teaspoon pumpkin pie spice
• 1 cup applesauce
• 4 eggs, lightly beaten
• 1 (15 ounce) can pumpkin puree
• 1/4 cup water
• 1/2 cup walnuts, chopped

Directions

1. Preheat oven to 350° & grease 3 loaf pans.
2. Combine flour, soda, salt, baking powder, sugar, cinnamon, pumpkin pie spice in large bowl.
3. Add in applesauce, eggs, pumpkin puree, and water.
4. Mix batter until combined.
5. Stir in nuts.
6. Pour mixture into pans.
7. Bake 1 hour.

Source — All Recipes
Prepared by Morgan Walker
Louisiana Anthology
December 23, 2020