Winter Ginger Cakes

Ingredients

• Three eggs
• Half of a pint of sweet cream
• One pound of butter
• Half of a pound of loaf sugar (Powdered)
• Two and a half ounces of ginger (Powdered)
• Two pounds of flour

Directions

1. Break the eggs in a bowl and beat them well with the sweet cream.
2. Put into a saucepan over the fire; stir till it gets warm.
3. Add the butter, loaf sugar, and ginger; stir carefully just to melt the butter.
4. Pour the contents on to the flour.
5. Form it all into a paste; roll it or break into pieces and bake it.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Winter Ginger Cakes

Ingredients

• Three eggs
• Half of a pint of sweet cream
• One pound of butter
• Half of a pound of loaf sugar (Powdered)
• Two and a half ounces of ginger (Powdered)
• Two pounds of flour

Directions

1. Break the eggs in a bowl and beat them well with the sweet cream.
2. Put into a saucepan over the fire; stir till it gets warm.
3. Add the butter, loaf sugar, and ginger; stir carefully just to melt the butter.
4. Pour the contents on to the flour.
5. Form it all into a paste; roll it or break into pieces and bake it.

— Zach Schonfarber

Source — Creole Cookery Book
Prepared by Zach Schonfarber
Louisiana Anthology
March 18, 2020

Peanut butter cookies

Ingredients

• One cup of smooth peanut butter
• Two eggs
• One cup of sugar

Directions

1. Preheat oven to 350 degrees.
2. Stir cup of peanut butter, sugar, and the two eggs together in a bowl until smooth.
3. Scoop dough out or roll into balls and place onto parchment.
4. Use the back of a fork to flatten balls.
5. Bake for 12 minutes and then let cool for 3-5 minutes.

Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Peanut butter cookies

Ingredients

• One cup of smooth peanut butter
• Two eggs
• One cup of sugar

Directions

1. Preheat oven to 350 degrees.
2. Stir cup of peanut butter, sugar, and the two eggs together in a bowl until smooth.
3. Scoop dough out or roll into balls and place onto parchment.
4. Use the back of a fork to flatten balls.
5. Bake for 12 minutes and then let cool for 3-5 minutes.

Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Omelet with parmesan cheese

Ingredients

• Six eggs
• Quart of cream
• Four ounces of grated parmesan cheese
• Pepper
• Salt

Directions

1. Break six eggs into a bowl.
2. Add a quart of cream, four ounces of cheese, pepper and salt into the bowl.
3. Beat the mix together until smooth.
4. Pour mix into a pan and cook very slow.
5. Roll up the omelet as it cooks until it is rolled up like a pancake.
6. Butter it well before sending to table.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Omelet with parmesan cheese

Ingredients

• Six eggs
• Quart of cream
• Four ounces of grated parmesan cheese
• Pepper
• Salt

Directions

1. Break six eggs into a bowl.
2. Add a quart of cream, four ounces of cheese, pepper and salt into the bowl.
3. Beat the mix together until smooth.
4. Pour mix into a pan and cook very slow.
5. Roll up the omelet as it cooks until it is rolled up like a pancake.
6. Butter it well before sending to table.

Source — La Cuisine Creole
Prepared by Christopher Gilbert
Louisiana Anthology
March 17, 2020

Italian Sausage Spaghetti

Ingredients

• One pound of Italian sausage
• Two cans of tomato paste
• Two packs of Mccormick thick and zesty spaghetti seasoning packets
• One pack of anger hair pasta
• Two cups of water

Directions

1. Cook the Italian sausage until golden brown on medium-high on the stove.
2. Start the sauce by mixing the water, seasoning packets, and tomato paste on high on the stove.
3. Once the meat is done add the meat to the sauce and let simmer for 20-30 minutes.
4. Boil the pasta noodles until soft.
5. Season as needed.

Prepared by Madeline Monarch
Louisiana Anthology
March 16, 2020