Yeast Cake

Ingredients

• 5 eggs, separated
  
• 2 sticks salted butter
• 1/2 cup solid shortening
• 3 cups sugar
• 1Tsp salt
• 1 teaspoon vanilla extract
• 1 cup milk, 2% or less
• 3 cups all-purpose flour 
• 1 packet of instant yeast

Directions

1. Preheat oven to 350
2. Whisk dry ingredients together (sugar, salt, flour, yeast)
3. Mix wet ingredients together (eggs, butter, shortening, vanilla, milk)
4. Combine both wet and dry groups
5. Cover with plastic wrap and let rise for 12 hours in a room temperature area
6. Stir risen batter and add to a cake pan of choice
7. Let rise for a second time for one hour
8. Bake for around 20 minutes or until a toothpick comes out clean
9. Let rest for about another 20 minutes
10. Enjoy!

Source — Personal Recipe
Prepared by David Dreher
Louisiana Anthology
July 16, 2019

White Sponge Cake

Ingredients

• 10 egg whites
  
• 1 cup of sifted flour
• 1.5 cups of sifted white sugar
• 0.5 teaspoonful of cream of tartar
• Salt
• Vanilla extract

Directions

1. Preheat oven to about 350
2. Beat egg whites to a froth
3. Add sugar to the egg whites
4. combine flour, cream of tartar, and a pinch of salt. Add slowly while mixing
5. Flavor with a drop of vanilla extract
6. Bake immediately for around 20 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Kidney and Mushroom Stew

Ingredients

• 2 kidneys
  
  
• Salt & Pepper
• Flour
• 2 Sticks of butter
• 2 cups of beef stock
• 1 onion
• 1 cup of mushrooms  -or-  1/2 cup of Mushroom catsup

Directions

1. Cut the kidneys into slices, then wash and dry tenders carefully
2. Melt butter in a pan
3. pepper and salt the kidneys, then roll them in flour
4. Fry in the butter until a golden brown is achieved
5. Pour in beef stock and add chopped onion
6. Stew for half an hour
7. Add mushrooms/mushroom catsup
8. Cook for an additional 15 minutes

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Truffles & Chestnut Stuffing for a Pig

Ingredients

• Pig for roasting
  
• 5 Truffles
• 1lb Bacon
• 0.5lb livers of veal or fowl (Beef / poultry)
• Sweet herbs (cinnamon basil, mint, sage, etc.)
• Tomato Sause 
• 60 chestnuts
• 8 oz of butter
• 3 green onions
• sweet basil
• parsley 
• thyme
• 1 nutmeg
• Salt & Pepper
• 3 Eggs

Directions

1. Mix truffles with bacon, liver, sweet herbs, pepper, salt and butter and stuff into the pig
2. Roast Chestnuts, then remove shells while hot and pound them until fine powder
3. Add 4 oz of butter (run this through a sieve) 
4. Add to green onions, and a pinch of sweet basil, parsley and thyme
5. Grate in a nutmeg, add a dash pepper and salt, and bind it with 3 eggs
6. Stuff the pig with it and serve with tomato sauce

Source — La Cuisine Creole
Prepared by David Dreher
Louisiana Anthology
July 21, 2023

Beignets

Ingredients

• 1 can of refrigerated Pillsbury Flaky Layers Buttermilk Biscuits (10 count)
• Vegetable oil
• Powdered sugar

Directions

1. Separate dough into 10 biscuits; cut each biscuit into quarters.
2. In deep fryer or heavy saucepan, heat 2 inches oil to 350*F. Fry biscuit quarters, in batches, in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels; springle with powdered sugar. Serve hot.

Source — Pillsbury.com
Prepared by Shawn Chauvin
July 20, 2023

Egg sauce

Ingredients

• 3 tablespoons of butter
• 4 or 5 eggs
• Cayenne pepper
• Salt

Directions

1. Melt 3 tablespoons of butter.
2. Stir it into the yolks of 4 or 5 hard boiled, mashed very smooth eggs with a little cayenne pepper and salt.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023

Onion sauce

Ingredients

• 1 dozen eggs
• Salt
• Sweet cream

Directions

1. Boil 1 dozen onions in water with a little salt until quite tender.
2. Take them out and chop them fine, then stew them in a small quainty of sweet cream.

Source — Creole Cookery Book
Prepared by Shawn Chauvin
Louisiana Anthology
July 20, 2023