Banana Bread

Ingredients

• One cup of sugar 
• One-third cup of softened butter 
• Three large ripe bananas 
• One-third cup of water 
• One and Two-thirds cups of all-purpose flower 
• One teaspoon of baking soda 
• Half a teaspoon of salt 
• One-fourth teaspoon of baking soda 
• Half a cup of Nuts

Directions

1. Heat oven to 350 degrees 
2. Mash Bananas in a bowl 
3. Mix sugar and butter in a larger bowl 
4. Add Bananas and water 
5. Beat for thirty seconds [until smooth]
6. Fold in the remaining ingredients 
7. Grease only the bottom of the loaf pan and pour in the batter 
8. Bake for one hour 

Source —Family Recipe 
Prepared by Chanel Beasley
Louisiana Anthology
July 16, 2019

Vegan Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut oil
• 1 and 1/2 cups light brown sugar [packed]
• 2 teaspoons vanilla extract
• 1/4 cup coconut milk
• 1/4 cup unsweetened apple sauce
• 2 and 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips [vegan]
• Flaky sea salt [optional]

Directions

1. Preheat oven to 375 degrees F. 
2. Line a baking sheet with parchment paper.
3. In a large bowl whisk together the coconut oil, brown sugar, and vanilla.
4. Add in the coconut milk and apple sauce and whisk together.
5.  In a separate bowl combine the flour, baking soda, and salt.
6. Add the dry ingredients into the wet mixture and mix.
7. Fold in 1 and 3/4 cups of chocolate chips.
8. Scoop 3 tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading. 
9. Bake for 9 to 10 minutes, or until the edges are golden.
10.  Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. 
11. Cool cookies on baking sheet for 15 minutes before transferring them to a cooling rack.

Source — Baker By Nature
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Potato Yeast

Ingredients

• One large irish potato
• Gill of good yeast
• Hop tea

Directions

1. Feel and boil the irish potato.
2. Rub the potato through a sieve.
3. Add an equal quality of flour to the potato.
4. Add hop tea to make the mixture liquid.
5. Add a gill of good yeast once the mixture is a little warmer than new milk.
6. Stir well and keep it closely covered in a small pitcher.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Bread Dough Paste

Ingredients

• Jam or preserves
• Water
• Flour
• Stout cloth

Directions

1. Boil a pot of water.
2. Drop in pudding.
3. Keep boiling briskly for 3/4 hour.
4. Keep pot of water directly over the fire to cause evaporation of the water.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

Light Cakes

Ingredients

• One pint of milk
• Four potatoes
• One piece of butter [the size of an egg]
• A little salt
• Flour

Directions

1. Pass potatoes through a cullender with milk.
2. Mix enough flour in the potatoes to make it the thickness of muffins.
3. Seperate dough into small teacup sizes.
4. Let stand 4 hours; then add sufficient enough flour to make it as stiff as bread dough and mould it off.
5. Put dough into pans and let it remain for 3 hours.
6. Bake in oven for 20 minutes.

Source — Creole Cookery Book
Prepared by Madison Cary
Louisiana Anthology
January 2, 2024

White or Silver Cake

Ingredients

• Twenty egg whites
• One and a quarter pound of flour
• One and a quarter pound of sugar
• Fifteen ounces of butter
• Little more than one teaspoon almond extract
• One teaspoon soda
• One teaspoon cream of tartar

Directions

1. Wash thoroughly and then cream butter
2. Roll sugar then add to butter
3. Beat egg whites stiff and add to mix
4. Sift in flour then beat mixture for ten to fifteen minutes
5. Add almond extract
6. Pulverize soda and cream of tartar together and sift into mix
7. Beat as little as possible to mix well
8. Cover pan and bake fifteen minutes in moderate oven
9. Increase heat gradually for thirty more minutes
10. Remove covering and continue increasing heat gradually for another thirty minutes
11. Remove pan cut and serve. 

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Birria Tacos

Ingredients

• Two pounds of beef chuck
• Shredded Mozzarella
• Flour tortillas
• Cilantro
• Two tablespoons smoked paprika
• Two tablespoons taco seasoning
• Two tablespoons salt
• Two table spoons pepper
• One tablespoon chicken bouillon
• Olive oil

Directions

1. Cut beef chuck into thin slices and put into bowl
2. Mix olive oil and all spices with meat
3. Add olive oil to pan and set to medium heat
4. Flip and stir until all meat is cooked
5. Set pan aside and heat up another
6. Coat flour tortillas in fat from cooked meat and lay on new pan
7. Add portion of meat to tortilla with mozzarella and cilantro
8. Fold tortilla and flip until crispy
9. Serve

Source — Brian Smith
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023