Soft Cookies

Ingredients

• One heaping cup of butter
• 1 1/2 cups of sugar
• 3 eggs
• 3 tablespoon of sour milk
• 1 small teaspoon of baking soda
• A cup of flour

Directions

1. In a bowl add the cup of butter, the 1 1/2 cups of sugar and mix.
2. Beat the 3 eggs separately and then add in the mixture.
3. Add the baking soda and add as little flour as will make it stiff enough to roll.
4. Sprinkle with sugar and grated nutmeg before cutting, pass over roller and cut.
5. Bake until a light brown.

Source — Creole Cookery Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Soft Cookies

Ingredients

• One heaping cup of butter
• 1 1/2 cups of sugar
• 3 eggs
• 3 tablespoon of sour milk
• 1 small teaspoon of baking soda
• A cup of flour

Directions

1. In a bowl add the cup of butter, the 1 1/2 cups of sugar and mix.
2. Beat the 3 eggs separately and then add in the mixture.
3. Add the baking soda and add as little flour as will make it stiff enough to roll.
4. Sprinkle with sugar and grated nutmeg before cutting, pass over roller and cut.
5. Bake until a light brown.

Source — Creole Cookery Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Gingerbread

Ingredients

• A cup of sour cream
• A cup of nice molasses
• 1 1/2 teaspoon of baking soda
• A teaspoon of salt
• A teaspoon of ginger
• A cup of flour

Directions

1. In a bowl add a cupful of sour cream and molasses, the 1 1/2 teaspoon of baking soda.
2. In the same bowl add a teaspoon of each salt and ginger.
3. While mixing all those ingredients slowly add the flow so the consistency is a little thicker than griddle cakes.
4. Bake in eight in a sheet.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Gingerbread

Ingredients

• A cup of sour cream
• A cup of nice molasses
• 1 1/2 teaspoon of baking soda
• A teaspoon of salt
• A teaspoon of ginger
• A cup of flour

Directions

1. In a bowl add a cupful of sour cream and molasses, the 1 1/2 teaspoon of baking soda.
2. In the same bowl add a teaspoon of each salt and ginger.
3. While mixing all those ingredients slowly add the flow so the consistency is a little thicker than griddle cakes.
4. Bake in eight in a sheet.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon baking soda
• 1/2 cup of flour

Directions

1. In a bowl add the milk, sugar, egg, baking soda and a flavor to taste.
2. Use flour sufficient to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon baking soda
• 1/2 cup of flour

Directions

1. In a bowl add the milk, sugar, egg, baking soda and a flavor to taste.
2. Use flour sufficient to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Lucas De Freitas
Louisiana Anthology
September 17, 2021

Seafood Enchiladas

Ingredients

• 3 tablespoons unsalted butter
• 1 small onion chopped
• 1 green pepper chopped
• 2 cloves garlic crushed
• 1 lb cooked and chopped shrimp
• 1 lb cooked crab meat
• 2 tablespoons flour
• 1 cup half and half
• 1 8 oz. can spicy enchilada sauce
• 4 oz. shredded cheddar cheese
• 1 package fajita-sized flour tortillas

Directions

Sauce

1. Melt 2 tablespoons butter in a saucepan.
2. Mix in the flour gradually until a paste-like consistency is achieved.
3. Add the half and half then whisk until thickened.
4. Add the enchilada sauce.

Seafood Mixture

1. Add 1 tablespoon of butter to a frying pan on medium heat.
2. Add the onion, pepper, and garlic.
3. Cook for 7 minutes.
4. Stir in shrimp and crab meat and remove from heat.
5. Stir in 3/4 cup of the sauce and 1/2 cup of cheese.

Enchiladas

1. Fill the tortillas with the seafood mixture, roll them up, and lay them in a greased casserole dish.
2. pour the remaining sauce over the enchiladas and top with cheese.
3. Bake at 375 degrees for 20 minutes.

Source — Gunner St. John 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021