Baked Apple Pudding

Ingredients

• 1 pint of stewed apples (cooked with minimal water, just long enough to maintain shape)
• 1/2 pint of cream or 2 ounces of butter
• 1/4 lb. of powdered sugar
• 1 grated nutmeg
• 1 tablespoonful of rose water
• 1 teaspoonful of grated lemon peel

Directions

1. Let stewed apples cool and ensure they are tender yet intact.
2. After apples have cooled, add listed ingredients and mix to preference.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Banana Bread

Ingredients

1 1/4 cups sugar 1/2 cup softened butter 2 eggs 1 1/2 cups mashed ripe bananas 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts

Directions

1. Preheat oven to 350° F.
2. Grease the bottom of a 9x5x3 loaf pan.
3. Mix sugar and butter in a large bowl.
4. Stir in eggs until mixed well.
5. Mix in bananas, buttermilk, and vanilla until smooth.
6. Stir in flour, baking soda, and salt until just mixed.
7. Mix in nuts.
8. Pour into the pan.
9. Bake on low rack for 1 hour and 15 minutes or until a toothpick stuck into the center comes out clean.
10. Cool 10 minutes before removing from pan.
11. Cool an additional 2 hours on a wire rack before slicing.
    

 

 Photo: https://unsplash.com/photos/MssPSnkV1yM

Source — Betty Crocker
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Charlotte Russe

Ingredients

• 1 ounce gelatin
  
• 1 1/2 pints milk
• 1/2 pound white sugar
• Yolks of 6 eggs
• Vanilla
• 1 pint whipped cream
• Sponge cake
  

Directions

1. Boil gelatin in the milk.
2. Add beaten egg yolks and sugar.
   
3. Flavor with vanilla.
4. Chill until it begins to stiffen.
5. Stir in whipped cream.
6. Line serving dish with strips of sponge cake.
7. Pour in the Charlotte Russe mixture.
8. Chill until served.
   

Source — La Cuisine Creole
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Ginger Cake

Ingredients

• 3/4 cup of flour
  
• 1/2 cup of molasses
  
• 1/2 cup brown sugar
  
• 1/4 cup hot water
• 2 eggs
• 1 teaspoon of baking soda
• 1 heaped tablespoon of butter
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger
• 1/2 teaspoon of cloves
  

Directions

1. Mix the molasses and sugar together.
2. Add the butter and hot water and mix.
   
3. Separate the egg yolks from the whites.
4. Beat the egg yolks and add them to the mix along with the cinnamon, ginger, and cloves.
5. Beat the egg whites and add them to the mixture as well.
   
6. Dissolve baking soda in a little water and add to mixture.
7. Add flour and mix.
8. Bake for 45 minutes at a moderate temperature.
   

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Jumbles

Ingredients

• One egg
  
• One pound of flour
  
• 1/2 pound of sugar
  
• 1/2 pound of butter
• One tablespoon of cream
• Three lemons
  

Directions

1. Mix the egg, flour, sugar, butter, and cream into a paste.
   
2. Mix in the rind of all three lemons but only the juice of one.
   
3. Roll into rings and bake.

Source — Creole Cookery Book
Prepared by Ben Allen
Louisiana Anthology
July 18, 2023

Air Fryer Chicken Flautas

Ingredients

• 2 cups of cooked chicken
• 4 ounces softened cream cheese
• 2 cups shredded cheddar cheese
• 8 flour tortillas
• 8 tablespoons sour cream
• 1 cup shredded lettuce

Directions

1. Preheat the Air Fryer to 385.
2. In a bowl, mix together the shredded chicken, softened cream cheese, and taco seasong.
3. Add 1/4 cup of the creamy chicken mixture and 1/4 cup of shredded cheese to one tortilla. Roll up tightly. Repeat 8x.
4. Place flautas in air fryer, seam side down for 8 minutes. Flip at the halfway point.
5. Serve with sour cream and lettuce along with your choice of salsa.

Source — Alex Daynes
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023

Peach Sherbet

Ingredients

• 2-3 dozen ripe, soft peaches
• Water
• Sugar to taste

Directions

1. Peel peaches and pass through a cullender.
2. Add sufficient water to dilute mixture to desired consistency.
3. Add sugar to preferred taste.
4. Freeze until consumption.

Source — Creole Cookery Book
Prepared by Nicholas Cervantes
Louisiana Anthology
July 17, 2023