Coconut Pound Cake

Ingredients

• 1/2 Pound of butter
• 1 pound of flour
• 1 pound of powdered sugar
• 2 teaspoons of baking powder
• 1 teaspoon of grated lemon peel
• 4 Eggs
• 1 cup of milk
• 1/2 pound of coconut 
• Salt

Directions

1. Beat 1/2 pound of butter into a cream.
2. Add gradually a pound of sifted flour, one pound of powdered sugar, two teaspoons of baking powder, a pinch of salt, a teaspoon of grated lemon peel, 1/2 pound of prepared coconut, 4 well-beaten eggs, one cup of milk.
3. Mix throughly.
4. Butter pan and line with buttered paper. 
5. Pour mixture to the depth of an inch and a half. 
6. Bake in the oven.
7. When baked, take out, spread icing over cake.
8. Return the cake to the oven a moment to dry the icing. 

Source — New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology

March 14, 2022

Soft Ginger Bread

Ingredients

• 
  Three cups flour
• Half cup milk
• Half cup lard
• Half cup New Orleans molasses
• One teaspoon baking soda
• Two eggs
• One teaspoon of ginger

Directions

1. Beat the yolk of the eggs and the lard together.
2. Add the milk, soda, molasses, ginger and flour.
3. Beat the whites to a stiff froth and add them carefully.
4. Bake in a moderate oven for 45 minutes.

- Justin Rigby

Source — New Orleans Cook Book
Prepared by Mrs. Cocker
Louisiana Anthology
March 26, 2022

Coffee Frozen

Ingredients

• Coffee
• Cream
• Sugar

Directions

1. Prepare the coffee as for the table
2. add cream and sugar, making it sweeter than for drinking
3. Freeze and serve in after dinner coffee cups.

- Justin Rigby

Source — New Orleans Cook Book
Prepared by Mrs. Oliver
Louisiana Anthology
March 26, 2022

Rice

Ingredients

• 1 cup of rice
• 2 cups of water

Directions

1. Add water and rice to medium pot.
2. Let come to a boil then stir once and cover.
3. Allow it to cook slowly until water has evaporated. 
4. When dry on top, take off the cover and put another lid under it while it cooks.

Source — New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Sponge Cake

Ingredients

• 4 Eggs
• 1/2 Cup of Sugar
• 1 Lemon
• 1 Cup of Flour
• 1 Tablespoon of Granulated Sugar

Directions

1. Separate the whites and yokes of 4 eggs.
2. When the whites are stiff enough, beat into them 1/2 cup of sugar, beating for 5 minutes.
3. Add to the yolks the juice and grated rind of the lemon. 
4. Now beat well together the yolks and whites.
5. Add one cup of flour stirring as lightly as possible. (Never beat a sponge cake after adding flour.)
6. Bake for 25 minutes in a moderate oven. 
7. Just before putting in the oven sprinkle on the top through a sifter, about a tablespoon of granulated sugar. 

Source--New Orleans Cook Book
Prepared by Cheree Litton
Louisiana Anthology
March 14, 2022

Vegan Chocolate Cookies (personal choice)

Ingredients

• 1/2 c vegan butter
  
• 1/2 c white sugar
• 1/2 c brown sugar
• 1 tsp vanilla extract
• 1 c all purpose flour
• 2/3 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1-2 tbsp non dairy milk
• 1 tbsp cold water ( optional)

Directions

1. Have 2 large mixing bowls & a  large cookie sheet.
2. Soften butter then add white sugar and brown sugar, mix well then mix in vanilla extract.
3. In another bowl sift flour and cocoa powder. Add salt & baking soda.
4. Preheat oven to 350*.
5. Add dry ingredients to wet and mix with a non stick spatula then add non dairy milk. 
6. Add water if mix is very dry and unable to form together.
7. With your hand roll about an inch thick ball and place on the cookie sheet with 2 or more inches of space in between is cookie ball.
8. Place into oven for 10-12 minutes.
9. Remove and let cool before eating.
10. Taste like a brownie cookie!

Source — Purely Kaylie
Prepared by Tara M Kennedy
Louisiana Anthology
March 13, 2022

Pecan Candy (2nd)

 Ingredients   

• 1 Cup of sugar
• 1  Egg white
• 1 Cup of fresh pecans

Directions

1. Preheat oven to 300*.
2. In a large mixing bowl mix and stir in 1C sugar, 1 egg white, and 1C fresh pecans.
3. Spread into a thin layer in a pie pan or small baking pan.
4. Bake for 45 minutes or until a light brown color stirring every 15 minutes.
5. Remove from oven and let cool then enjoy!

Source — New Orleans Cookbook
Prepared by Tara M Kennedy
Louisiana Anthology
March 13, 2022