Thursday, 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

Monday, December 6, 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

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

To Bake Tomatoes

Ingredients

  • 12 ripe tomatoes
  • 1 tbsp butter
  • Salt and pepper, to taste
  • Unsalted butter, for baking dish
  • Sugar (optional)
  • Bread crumbs or buttered stale bread

Directions

  1. Preheat oven to 450 degrees.
  2. Cut half of your tomatoes lengthwise, and place in a lightly buttered baking dish, cut side up.
  3. Fill empty space in baking dish with your choice of breading.
  4. Mash the rest of the tomatoes, and strain to leave only the juice.
  5. Mix butter, salt, and pepper into tomato juice and pour over dish.
  6. Sprinkle more bread crumbs and sugar on top to your liking.
  7. Bake for 30-33 minutes, let cool, and enjoy!
Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

To Bake Tomatoes

Ingredients

  • 12 ripe tomatoes
  • 1 tbsp butter
  • Salt and pepper, to taste
  • Unsalted butter, for baking dish
  • Sugar (optional)
  • Bread crumbs or buttered stale bread

Directions

  1. Preheat oven to 450 degrees.
  2. Cut half of your tomatoes lengthwise, and place in a lightly buttered baking dish, cut side up.
  3. Fill empty space in baking dish with your choice of breading.
  4. Mash the rest of the tomatoes, and strain to leave only the juice.
  5. Mix butter, salt, and pepper into tomato juice and pour over dish.
  6. Sprinkle more bread crumbs and sugar on top to your liking.
  7. Bake for 30-33 minutes, let cool, and enjoy!
Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021

Lightened Loaf

Ingredients

  • 4 1/2 cups flour
  • 2 cups sugar
  • 1 cup butter
  • 5 eggs
  • 1 cup yeast
  • 1 cup milk
  • 2 tsp ground nutmeg
  • 2 cups raisins

Directions

  1. In a large mixing bowl, combine yeast, milk, and half of the flour.
  2. Cover bowl with plastic wrap, and let rise overnight.
  3. Next day, mix in the rest of the ingredients into the same bowl..
  4. Separate mixture into loaf pans.
  5. Preheat oven to 350 degrees.
  6. Once preheated, place loaves into oven for 30-33 minutes, or until golden on top.
  7. Let cool, and enjoy!
Source — Creole Cookery Book
Prepared by Sydney Brown
Louisiana Anthology
December 6, 2021