Golden Pumpkin Mantou

 Ingredients

• 100 grams of pumpkin flesh diced
• 1/2 tsp instant yeast
• 2 tsps water
• 165 grams all-purpose flour
• 25 grams sugar
• 2 1/2 tsps vegetable oil

 Directions

1. Steam pumpkin over medium heat for 10 minutes. Blend until smooth, set aside to cool.
2. Add 2 tsps of water to instant yeast, mix well.
3. Mix together plain flour and fine sugar. Add in cooled pumpkin paste and yeast, mix well.Add in vegetable oil, mix into dough. Knead the dough for about 7 minutes, until smooth. Cover and set aside to rest for 7-8 minutes. (Reminder: The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour then continue.\
4. Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Cut into 8 portions using serrated knife, put each on a piece of paper.
5. Bring 500 ml of water to a boil in a steamer. Then, off the heat, add in 1 litre of lukewarm water.
6. Arrange mantou dough in steamer rack (leave some space between each). Put the racks over the warm water, cover and proof for 20 minutes. (Reminder: Do not over-proof, over-proofed mantou will have wrinkle surface when steamed. It is suggested to use bamboo steamer for steaming as it will prevent condensation water from dripping onto mantou.)
7. After proofing for 20 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes

Source — MyKitchen101en 

Prepared by Ayden Thomas

Louisiana Anthology

September 14, 2023

Pocketbooks for Tea

 Ingredients

• One cup of yeast
• One cup of warm milk
• Two eggs
• One cup and one tbs of sugar
• One tbsp grates orange peel
• One tbsp nutmeg
• Three cups of flour
• Four tbsps of butter
• One tsp of salt

 Directions

1. Add yeast, milk, eggs, one cup of sugar, orange peel, nutmeg, and two cups of flour to a bowl. Mix together to form light, thin batter.
2. Cover bowl and place in a warm area. Let rise for two hours.
3. Sift remaining cup of flour into separate bowl, and pour batter on top. 
4. Add butter and salt, and knead until a stiff dough is formed. Cover and let rise until doubled in size.
5. Punch air out of dough, and form pocketbook shapes. To do this, flour a board and roll out the dough until it is half an inch thick. Cut into six inch by two inch long strips, and fold these onto each other.
6. Place pocketbooks in greased tin, and let rise one hour
7. Preheat oven to 350 degrees.
8. Sprinkle one tbsp of sugar over the tops of the pocketbooks.
9. Bake until golden brown on top.
10. Let cool, serve, and enjoy!

Source — Creole Cuisine

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023

Berwick Sponge Cakes

 Ingredients

• Six eggs
• Three cups of sugar
• Five cups of flour
• Two tsps of Cream of Tartar
• One cup of cold water
• One tsp of baking soda
• One tsp of salt
• One tsp of vanilla extract

 Directions

1. In a bowl, beat eggs for two minutes or until frothy.
2. Add sugar into the bowl, and beat for another five minutes.
3. Add three cups of the flour and Cream of Tartar, and beat for another two minutes.
4. Dissolve baking soda in cold water, and add to bowl. Beat for one minute.
5. Add vanilla, salt, and remaining three cups of flour. Beat for one minute.
6. Preheat oven to 350 degrees
7. Pour mix into two eight-inch greased pans, and bake for 45 minutes.
8. Remove and let cool.
9. Serve and enjoy!

Source — Creole Cookery

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023

Indian Meal Griddle Cakes

 Ingredients

• One cup of cornmeal
• One cup of flour
• One quart of milk
• One tsp of salt
• One cup of yeast

 Directions

1. Mix together ingredients in a bowl, cover with a damp cloth, and proof for one hour.
2. Heat butter in a skillet until bubbling.
3. Portion one-half cup of mixture into skillet, flatten, and flip when edges are golden brown. Cook until the cake is firm in the center. 
4. Remove from skillet and repeat, cooking all of the cakes thoroughly.
5. Let rest 10 minutes to cool.
6. Serve and enjoy!

Source — Creole Cookery

Prepared by Ayden Thomas

Louisiana Anthology

September 13, 2023

Strawberry Shortcake

Ingredients

• 2 cupfuls of sifted flour
• 2 eggs
  
• 1 cupful of sugar
• 1/2 a cupful of sour milk or cream

Directions

1. Using a steel fork, mix half a teaspoonful of baking soda in the cream
2. Beat the butter to a cream
3. Add sugar, eggs, milk, and flour alternately
4. Cook in buttered pie plates in the oven
5. Put confection between

Source — Cooking in Old Creole Days
Prepared by Alexsandra Mendez 
Louisiana Anthology
September 12, 2023

Apple Meringue

Ingredients

• 8 egg whites
• 1 teacup of sugar
• Apple compote 

Directions

1. Fill a dish with apple compote
2. Whip the egg whites to a stiff froth
3. Sprinkle 1 teacup of sugar in the eggs, working them well together
4. Spread over the apple
5. Beat some egg whites without sugar 
6. Pile it high in a pyramidical form and brown it of a light fawn color

Source — Creole Cookery Book
Prepared by Alexsandra Mendez
Louisiana Anthology
September 12, 2023

Pineapple Sherbet

Ingredients

• 2-3 pineapples
• Water
• Sweetener 

Directions

1. Pare and grate the pineapples into a bowl
2. Put the grated pineapples in a sieve and let it drain, while also pressing it down to get every drop of juice
3. Weaken the flavor with water as much as you please
4. Add the sweetener of your choice
5. Freeze it 

Source — Creole Cookery Book
Prepared by Alexsandra Mendez
Louisiana Anthology
September 13, 2023