French Jumbles

Ingredients

• One and a half pounds of flour
• Three-fourths pounds of sugar
• Large spoonful of butter
• Half a pound of almonds
• One nutmeg
• Four eggs

Directions

1. Mix all ingredients together.
2. Bake.

Source — Creole Cookery Book
Prepared by Cam Ayers
Louisiana Anthology
September 28th, 2022

Hamburger Steak

Ingredients

• Two pounds of hamburger beef
• One-fourth of a cup of flour
• Salt
• Pepper

Directions

1. Make hamburger beef into patties.
2. Cook in a pan until patties are brown, then move patties into a dish and put in oven on low heat.
3. Mix the flour, salt and pepper into leftover grease from patties until it forms into a gravy texture. 
4. Take patty dish out of the oven and pour the gravy over the top of the patties. 

Source — My Family
Prepared by Cam Ayers
Louisiana Anthology
September 29th, 2022

Fine Rolls

Ingredients

• Half a cup of butter
• Half a pint of milk
• Two spoonfuls of small beer yeast or one cup of homemade yeast
• Salt
• Two pounds of flour

Directions

1. Warm the half cup of butter into the half pint of milk.
2. Add in two spoonfuls of small beer yeast or a cup of homemade yeast and some salt.
3. Pour the mixture onto two pounds of flour.
4. Let it rise for an hour.
5. Knead the mixture and make it into either loaves or rolls.

Source — La Cuisine Creole
Prepared by Cam Ayers
Louisiana Anthology
September 29, 2022

Gateau Praline ou ile Flottante (Praline or Floating Island Cake)

 

Original French Recipe

Pulvérisez un quart de livre de pralines grises. Battez en neige 4 blancs d’œufs, ajoutez les pralines en poudre, sucre a volonte faites ce mélange vivement et sans battre de nouveau, mettez dans un moule, que vous avez enduit de caramel, mettez au bain-marie et au four pas trop chaud, laissez 20 minutes, faites refroidir et démoulez au moment de servir, garnissez avec une creme a la vanille.

Ingredients

• One pound of gray pralines
• Four egg whites
• Sugar
• Caramel
• Vanilla cream

Directions

Beginning Preparations

1. Spray a pound of gray pralines with water.
2. Beat four egg whites until stiff.
3. Add the pralines to the egg whites.
4. Add sugar as desired, and mix vigorously.

Caramel

1. Add cold water to sugar in a saucepan.
2. Boil to a light golden color.
3. Coat a mold with the caramel.

Finishing Preparations

1. Add the pralines, sugar, and egg whites to the mold coated with caramel.
2. Place the mold within a larger container holding hot water (this is a bain-marie).
3. Place the bain-marie into the oven on a low heat for 20 minutes.
4. Cool for at least 5 minutes, and release the cake from the mold.
5. Garnish with vanilla cream.

— Leonie Penin.

Source — Cooking in Old Créole Days
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Better Than Cake

 

Ingredients

• 1 box of yellow cake mix
• 1 20-ounce can of crushed pineapples
• 2 cups of sugar
• 8 ounces of cream cheese, softened
• 1 box instant vanilla pudding
• 1 large can Baker's coconut
• 1/2 cup chopped pecans
• 1 small jar of Maraschino cherries
• 1 (12 oz.) Cool Whip
• 3 bananas

Directions

1. Mix the boxed cake mix according to the directions on the box using milk instead of water.
2. Bake in 9" x 13" pan.
3. While the cake is baking, heat the entire can of crushed pineapples with 2 cups of sugar in a pan over medium heat.
4. Remove cake from oven when done and put 1/4 inch holes 3 inches apart into the cake.
5. Pour the hot pineapple mixture onto the cake, covering the top.
6. Mix the box of vanilla instant pudding according to the directions on the box.
7. Once pudding is mixed, blend 8 ounces of softened cream cheese into the pudding mixture.
8. Spread pudding mixture over the top of the cake.
9. Then, slice the bananas, and place them across the top of the cake.
10. Cover the top of the cake with the entire container of Cool Whip.
11. Decorate the cake with coconut, cherries, and pecans.

Source — Cathy Overstreet
Prepared by Katelyn Overstreet
Louisiana Anthology
September 28, 2022

Chocolate Kisses

 Ingredients

• 1/2 pound of sugar
• 1 ounce of finely-powdered chocolate
• 4 egg whites well beaten

Directions

1. Mix sugar and chocolate together.
2. Mix in egg whites until well beaten.
3. Drop on buttered paper.
4. Bake.

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Cod Au Beurne Beoux

 Ingredients

• Cod
• Brown butter
• Flour
• Sugar
• 1 onion
• Tablespoonful of vinegar

Directions

1. Boil a piece of cod and separate into flakes.
2. Brown some butter.
3. Dredge in a little flour and sugar powder.
4. Fry some slices of onion a fine brown.
5. Throw in the vinegar.
6. Boil it.
7. Pour over the fish.
8. Serve with crisp parsley.

Source —  La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022