Governor’s Pudding

Ingredients

• 1 large coconut, just the “flesh”
• 4 oz butter
• 6 egg whites
• 1/2 tsp nutmeg
• Sugar, to taste

Directions

1. Preheat oven to 350 degrees.
2. Shred coconut flesh in food processor or blender until smooth.
3. Add all ingredients together in a bowl and whisk together until homogenous.
4. Spread mixture on a parchment lined baking sheet.
5. Bake until its honed a thicker paste consistency, approximately 20-25 minutes.

Source — Creole Cookery Book
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Horseradish Sauce

Ingredients

• 1 tsp mustard
• 3 tbsp vinegar
• Pinch of salt
• 2 tsp heavy cream
• 1 clove garlic, crush and mashed
• 1-2 tsp grated horseradish

Directions

1. Grate horseradish and set aside.
2. Crush and mash garlic, set aside.
3. Stir together mustard, vinegar, salt, and heavy cream.
4. Add horseradish a bit at a time, only using enough to thicken the sauce.
5. Add garlic to sauce and stir until homogenous, now your sauce is complete.

Source — La Cuisine Creole

Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2024

Grandma’s Pecan Pie

Ingredients

• 1 deep dish pie pan lined with dough
• 1 cup sugar
• 1 tsp butter, melted
• 3 eggs
• 1 cup Karo
• 1 1/4 cup pecan halves
• 1 tsp vanilla
• Handful of pecan halves for topping

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in microwave safe bowl.
3. Cream together butter with sugar, Karo, and vanilla.
4. Stir in chopped pecans.
5. Pour prepared mixture into pie pan.
6. Top carefully with pecan halves in desired pattern.
7. Bake pie uncovered for 25-30 minutes.
8. Turn pie and cover with parchment paper, baking the pie for another 25-30 minutes until cooked through.

Source — Favorite Recipe
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Peach Sherbert

 Ingredients 

• 2 or 3 dozen ripe peaches

Directions

1. Peel the peaches.
2. Pass through a cullender.
3. Add water to weaken foundation more.
4. Add sweetener.
5. Freeze.

Source — Creole Cookery Book
Prepared by Don Hobdy
Louisiana Anthology

November 14, 2023

Ingredients

• Flour
• Milk
• Powdered Cinnamon 
• Powdered sugar
• Egg Yolk
• Bread
• Fried Croutons 
• Sailors Biscuit's

Directions

1. Brown some Flour
2. Thin it while warm with sufficient milk 
3. Add powdered cinnamon 
4. Add powdered sugar 
5. Cook while stirring
6. Thicken with beaten egg yolk
7. Pour in tureen over slices of toasted bread, fried croutons, or sailors biscuits

Source — German Flour Soup.
Prepared by Brileigh Rossitter
The Unrivalled Cook-Book
Sep. 23, 2023

Cheesy Garlic Bread Rolls

Ingredients:

For the Dough:

• 1-1/3 cups of water
• 2 teaspoons of sugar
• 1-1/4 teaspoons of salt
• 2 tablespoons of olive oil
• 2 tablespoons of cornmeal
• 3-1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1-1/2 teaspoons yeast

For the Rolls:

• 1 cup (2 sticks) of salted butter
• 8-10 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 3 cups Mozzarella cheese, shredded
• 3 cups Cheddar cheese, shredded

Directions:

1. Preheat the oven to 350 degrees fahrenheit. Spray a 9x13 inch baking dish with cooking spray and set aside
2. Roll out dough into an 18x10 inch rectangle
3. In a bowl, combine butter, garlic, and parsley. Use a pastry brush to spread an even layer of the butter mixture over the dough
4. Sprinkle mozzarella and cheddar cheese over the dough
5. Roll up the dough jelly-roll style. Slice into 12 equal slices
6. Place the rolls in the prepared pan. Bake for 35 min so that the dough is cooked through and the cheese is completely melted
7. Serve warm

    Source — Love Bakes Good Cakes

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023

Creamy Garlic Chicken Breasts

Ingredients:

For the Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons of flour (all purpose)
• 4 table spoons of grated fresh parmesan cheese
• 2 teaspoons of salt
• 1 teaspoon of garlic powder
• 1/2 teaspoon black cracked pepper

For the Sauce: 

• 5 tablespoons olive oil
• 2 tablespoons of butter
• 1 small onion finely chopped
• 1 head of garlic peeled and divided in 10-12 cloves
• 1 1/4 cup half and half or heavy whipping cream
• 1/2 cup finely grated fresh parmesan cheese
• 2 tablespoons of fresh parsley, to serve

Directions:

1. Season the chicken with salt, garlic powder, and pepper
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge the chicken in the flour mixture and shake off excess of mixture
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat (6-7). Swirl the pan to coat it evenly.
4. Fry 2-3 chicken breasts until golden on each side. Make sure completely cooked through and no longer pink (about 4-5 minutes on each side, depending on the thickness of your chicken). Transfer to a warm plate and set aside
5. Wipe pan over with a paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate
6.  Reduce heat to medium (5-6). Saute the onion in the remaining oil/juices in the pan until softened
7. Smash 6 whole cloves of garlic with the blunt edge of the back of the knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Saute smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce heat.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all the flavors together
10. Mix in in the parmesan cheese. Continue cooking gently for about 2-3 minutes until the cheese melts. Stir occasionally. Season with salt and pepper to your taste
11.  Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak all of the remaining flavors
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice, or mashed potatoes

             Source — Cafe Delites

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023