Potato Cornbread

Ingredients

• One quart of fine cornmeal
• One half pint of milk
• One half pound of sweet potatoes
• One half pound of butter
• One pound of brown sugar
• 8 eggs

Directions

1. Boil and mash smooth the potatoes.
2. Beat and stir eggs into the butter then add the milk, then lastly the meal.
3. Beat the whole well together.
4. Lastly bake in a pan.

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Potato Cornbread

Ingredients

• One quart of fine cornmeal
• One half pint of milk
• One half pound of sweet potatoes
• One half pound of butter
• One pound of brown sugar
• 8 eggs

Directions

1. Boil and mash smooth the potatoes.
2. Beat and stir eggs into the butter then add the milk, then lastly the meal.
3. Beat the whole well together.
4. Lastly bake in a pan.

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Stewed Oysters (Very Delicate)

Ingredients

• Three pints of oysters
• One pint of rich cream
• Teaspoon of flour
• Tablespoon of butter

Directions

1. Strain three pints of oysters through a cullender.
2. Put one pint of rich cream in a clean saucepan. 
3. Mix one teaspoonful of flour and one tablespoon of butter. 
4. After mixing, when cream begins to heat, stir in flower and butter slowly. 
5. Let simmer for a few minutes, then add oysters.
6. Cook ten minutes and dish hot for table. 

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Stewed Oysters (Very Delicate)

Ingredients

• Three pints of oysters
• One pint of rich cream
• Teaspoon of flour
• Tablespoon of butter

Directions

1. Strain three pints of oysters through a cullender.
2. Put one pint of rich cream in a clean saucepan. 
3. Mix one teaspoonful of flour and one tablespoon of butter. 
4. After mixing, when cream begins to heat, stir in flower and butter slowly. 
5. Let simmer for a few minutes, then add oysters.
6. Cook ten minutes and dish hot for table. 

Source — Creole Cookery Book
Prepared by Clayton Head
Louisiana Anthology
December 9, 2021

Fried Hard Shell Crabs

Ingredients

• Six Crabs
• Salt and pepper (to taste)
• Bowl of cornmeal or beaten egg 
• Bowl of flour
• Vegetable oil for frying

Directions

1. Scald (boil quickly) crabs in water to kill them.
2. Clean the crabs and break the ends of the legs.
3. Add salt and pepper to taste.
4. Crush the hard shell a little to make crabs flatter.
5. Roll crabs in cornmeal or beaten egg, and then roll in flour.
6. Place in hot oil and fry until brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Fried Hard Shell Crabs

Ingredients

• Six Crabs
• Salt and pepper (to taste)
• Bowl of cornmeal or beaten egg 
• Bowl of flour
• Vegetable oil for frying

Directions

1. Scald (boil quickly) crabs in water to kill them.
2. Clean the crabs and break the ends of the legs.
3. Add salt and pepper to taste.
4. Crush the hard shell a little to make crabs flatter.
5. Roll crabs in cornmeal or beaten egg, and then roll in flour.
6. Place in hot oil and fry until brown on both sides.

Source — New Orleans Cook Book
Prepared by Matthew Blake
Louisiana Anthology
December 9, 2021

Pumpkin Cookies with Caramel Frosting

Ingredients

Cookies

• 1 cup softened butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 tbsp cinnamon

Frosting

• 1/4 cup heavy cream
• 3 tbsp softened butter
• 1/2 cup packed brown sugar
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions

Cookies

1. PREHEAT oven to 350 degrees. Grease baking sheets.
2. In a large mixing bowl, mix together butter, brown sugar, and white sugar.
3. Add to mixture the egg, vanilla extract, and the canned pumpkin.
4. In a separate bowl, mix all dry ingredients together, and add into other mixture.
5. Once flour mixture is completely mixed, drop rounded tablespoon pieces onto baking sheets.

Frosting

1. Combine butter, heavy cream, and brown sugar into a saucepan and let boil.
2. Once cooled, add powdered sugar and vanilla extract.
3. Mix until it has consistency of frosting.

Put It All Together

1. Be careful and do not let the frosting cool too much or it will harden.
2. Using a spreading knife, put the frosting on the cookies.
3. Once cooled, turn on a Christmas movie and enjoy!

Source — YouTube
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021