Tomato Soup

Ingredients

• 12 tomatoes
• salt
• black pepper
• crackers

Directions

1. Peel and slice tomatoes using only the meat of tomato.
2. Place three crackers into ziplock bag and pond until powder.
3. Add tomatoes into pot and bring to low simmer.
4. Use handheld blender to blend until smooth.
5. Add cracker, salt, black pepper; occasionally stir for twenty minutes.
6. Ready to serve.
   

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 15, 2023

Orange Sherbert

Ingredients

• 12 oranges
• 1 pound of sugar

Directions

1. Squeeze the juice from oranges.
2. Pour boiling water on the peel, and cover it closely.
3. Boil water and sugar to a syrup and skim it clear.
4. Chill the syrup mixture.
5. Combine the syrup and zest with water to create orangeade.
6. Strain orangeade and set on ice.
7. Ready to serve.
   

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Deviled Eggs

Ingredients

• 10 eggs
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 1 teaspoon of vinegar
• 1 teaspoon of cayenne pepper
• 1/4 cup of melted butter
• 1 tablespoon of mustard
• 1 bundle of cress
• a pinch of sugar

Directions

1. Bring water to boil and boil eggs over hard.
2. Remove the shells and cut the eggs in half.
3. Slice off small part of the bottom of the eggs to make them stand upright.
4. Put egg yolks into a separate bowl.
5. Mix yolks with melted butter, cayenne pepper, mustard, vinegar.
6. After fully mixed, pipe filling into the egg halves.
7. Place deviled eggs on a bed of chopped cress seasoned with salt, pepper, vinegar, and sugar.

Source — Creole Cookery Book
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Grilled Cheese and Tomato Soup

Ingredients

• 4 slices of fresh sourdough bread
• 2 tablespoons of unsalted butter
• 1 cup of smoked gouda
• 1 cup of pepper jack cheese
• 1 cup of colby jack cheese
• 12 roma tomatoes
• 1 1/2 tablespoons of black pepper
• 5 leaves of basil
• 1 purple onion
• 1 clove of roasted garlic
• 4 sprigs of thyme
• 1 cup of chicken stock
• 1 cup of heavy whipping cream
• 1 teaspoon of red pepper
• 3 tablespoons of kosher salt
• 4 tablespoons of olive oil

Directions

    Sourdough Grilled Cheese

1. Melt two tablespoons of butter in pan on medium-high heat.
2. Place two slices of sourdough in pan.
3. Place cheese mixes over sourdough after pan comes to desired temperature.
4. Top off sandwich with other slice of bread.
5. Once other slice of bread reaches desired color, flip to other side.
6. Once other side has reached desired color, take out of pan.

    Roasted Tomato and Basil Soup

1. After washing the tomatoes, place into the deep dish baking pan.
2. Place the half cut purple onion on top of the tomatoes in baking pan.
3. Cut head off of garlic bundle and place in pan with tomatoes and onion.
4. Place thyme over the top of veggies in pan.
5. Drizzle olive oil over dish.
6. Place pan in oven set at 425 degrees for twenty-five to thirty minutes.
7. Take out of oven, blend until smooth while adding basil.
8. Place in large pot and bring to medium heat.
9. Add chicken stock and heavy whipping cream.
10. Add red pepper flakes, black pepper, and salt.
11. Bring to lower simmer for twenty minutes; stir occasionally.
12. Ready to serve.

Source — Personal Recipe
Prepared by Camry Belcher
Louisiana Anthology
September 14, 2023

Bermuda Johnny Cake

Ingredients

• 1 pint of flour
• 2 ounces of butter
• 1 Tbsp of Milk
• 1 Tsp of salt

Directions

1. Mix in 1 ounce of butter to flour
2. Mix in Milk and salt
3. Mix until the consistency of a paste
4. Roll out the mixture and spread butter over it
5. Divide the mixture into desired portions and roll each into a ball
6. Bake until a toothpick comes out with no residue
7. Let the cakes rest for 5 minutes after taking them out
8. Cut cakes open and brush each with butter

Source — Creole Cookery Book
Prepared by Morgan Stokes
Louisiana Anthology
September 14, 2023

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