Poppy Seed Cake

 Ingredients

• One cup softened butter
• One and 1/2 cups sugar
• One can Solo Ground Poppy Seed Filling
• 
  Four eggs
• One teaspoon vanilla
• One cup dairy sour cream
• Two and 1/2 cups all-purpose flour
• One teaspoon baking soda
• One teaspoon salt

Directions

1. Preheat over to 350 degrees F.
2. Beat butter and sugar until light and fluffy.
3. Add poppy seed filling and beat until blended.
4. Add eggs one at a time and beat well.
5. Add vanilla and sour cream and beat until well blended.
6. Stir flour, baking soda, and salt until smooth mixture.
7. Spread batter evenly into a Bunt pan. 
8. Bake 60 minutes or until golden brown.

Source — Personal Recipes
Prepared by Brittany Emery

Louisiana Anthology
January 6, 2020

Poppy Seed Cake

 Ingredients

• One cup softened butter
• One and 1/2 cups sugar
• One can Solo Ground Poppy Seed Filling
• 
  Four eggs
• One teaspoon vanilla
• One cup dairy sour cream
• Two and 1/2 cups all-purpose flour
• One teaspoon baking soda
• One teaspoon salt

Directions

1. Preheat over to 350 degrees F.
2. Beat butter and sugar until light and fluffy.
3. Add poppy seed filling and beat until blended.
4. Add eggs one at a time and beat well.
5. Add vanilla and sour cream and beat until well blended.
6. Stir flour, baking soda, and salt until smooth mixture.
7. Spread batter evenly into a Bunt pan. 
8. Bake 60 minutes or until golden brown.

Source — Personal Recipes
Prepared by Brittany Emery

Louisiana Anthology
January 6, 2020

Apple Pie

Ingredients

• 1/2 pound of apples
• 1/2 pound of butter
• 6 eggs
• 1/2 pound of powdered sugar
• 2 lemon peels
• thin pie crust

Directions

1. boil 1/2 pound of apples and then pound them, add while warm to 1/2 pound of butter that has been beaten to a cream.
2. Add apple butter mixture to 6 eggs with the egg whites well beaten.
3. Boil 2 lemon peels and pound them, then add to mixture with 1/2 pound of powdered sugar.
4. Add mixture to a thin pie crust and bake for 1/2 hour.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21,2021

Apple Pie

Ingredients

• 1/2 pound of apples
• 1/2 pound of butter
• 6 eggs
• 1/2 pound of powdered sugar
• 2 lemon peels
• thin pie crust

Directions

1. boil 1/2 pound of apples and then pound them, add while warm to 1/2 pound of butter that has been beaten to a cream.
2. Add apple butter mixture to 6 eggs with the egg whites well beaten.
3. Boil 2 lemon peels and pound them, then add to mixture with 1/2 pound of powdered sugar.
4. Add mixture to a thin pie crust and bake for 1/2 hour.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21,2021

Green Peas

Ingredients

• Young, freshly shelled green peas
• Salt
• Teaspoon of pounded loaf sugar
• Butter
• Pepper

Directions

1. Wash and clean peas and then place them into a bag.
2. Place bag into boiling water with salt and teaspoon of pounded loaf sugar.
3. Boil for 1/2 to 1 hour or until tender.
4. Remove peas from water immediately after done boiling and remove from bag, then season with salt, pepper and butter for desired taste.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Green Peas

Ingredients

• Young, freshly shelled green peas
• Salt
• Teaspoon of pounded loaf sugar
• Butter
• Pepper

Directions

1. Wash and clean peas and then place them into a bag.
2. Place bag into boiling water with salt and teaspoon of pounded loaf sugar.
3. Boil for 1/2 to 1 hour or until tender.
4. Remove peas from water immediately after done boiling and remove from bag, then season with salt, pepper and butter for desired taste.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021

Boiled Beef

 

Ingredients

Beef

water

salt

Directions

1. add your salted beef to a large pot and cover it with a fair amount of water.
2. boil slowly for 3/4 of an hour and then remove the beef and throw away the water it has been boiling in and refill with fresh water.
3. replace the beef in the pot and gently boil for 3 hours.
4. remove the scum as it rises at the top of the pot.

Source — Creole Cookery Book
Prepared by Kaylee Pace
Louisiana Anthology
January 21, 2021