Tea

Ingredients

• Green tea leaves
• Black tea leaves
• Boiling water

Directions

1. Start by rinsing your tea-pot with boiling water to clean it and warm it up.
2. Empty out the hot water from the tea-pot.
3. Use approximately one teaspoon of tea per person who will be drinking it.
4. Begin by pouring half a pint of boiling water into the tea-pot.
5. Let the tea steep for about five minutes if you're using green tea or ten minutes for black tea. Adjust the steeping time to suit your taste preference—longer steeping time will result in a stronger flavor.
6. Once the initial steeping time is over, pour more boiling water into the tea-pot based on the number of people you're serving. This will dilute the tea and adjust the strength to your liking.
7. If you want, you can mix black and green tea leaves together. Many people find this combination to be a healthier and more balanced option compared to using green tea alone.
8. Serve the tea while it's still hot and enjoy the soothing flavors!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Crullers

Ingredients

• 2 cups of sugar
• 1 cup of butter
• 3 eggs
• 1 cup of sour milk
• 1 teaspoon of baking soda
• Flavoring of choice
• Boiling lard or option to bake lightly in the oven

Directions

1. In a mixing bowl, combine the sugar and butter until well blended.
2. Add the eggs to the mixture and continue mixing until smooth.
3. In a separate bowl, dissolve the baking soda in the sour milk.
4. Gradually add the sour milk mixture to the sugar-butter-egg mixture, along with the desired flavoring. Mix thoroughly.
5. Heat the lard in a deep skillet until it reaches boiling point. Alternatively, preheat the oven if baking the crullers.
6. If frying: Carefully drop spoonfuls of the batter into the boiling lard and fry until the crullers are a light brown color. Replenish the lard as needed to prevent scorching. If baking: Lightly bake the crullers in the oven until they turn a light brown color.
7. Remove the cooked crullers from the lard or oven and drain any excess oil on a paper towel.
8. Optionally, sprinkle sugar over the crullers while they are still warm.
9. Serve the crullers and enjoy!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Omelette Souffle

Ingredients

• 6 eggs
• 4 tablespoons of powdered white sugar
• Finely chopped zest of 1 lemon
• 1/4 lb of butter
• Powdered sugar for dusting

Directions

1. In a mixing bowl, beat the egg whites and egg yolks separately.
2. To the egg yolks, add the powdered white sugar and finely chopped lemon zest. Mix thoroughly.
3. Whip the egg whites until they form stiff peaks, and gently fold them into the yolk mixture until well incorporated.
4. In a pan over high heat, melt the butter completely. Pour in the egg mixture and stir continuously to ensure the butter is fully blended with the eggs.
5. Transfer the mixture to a buttered dish and place it over low heat or in the oven.
6. Sprinkle powdered sugar over the top of the mixture to add a touch of sweetness. You can achieve a light browning effect using a broiler or a kitchen torch.
7. Serve the omelette souffle as soon as possible since it may deflate over time and affect its appearance.

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Banana Pudding

Ingredients  

• 2 cups of cold milk                                             
• 5 ounces of  instant vanilla pudding mix
• 14 ounces of can sweetened condensed milk
• One tablespoon of vanilla extract
• 12 ounces of whipped cream
• 16 ounces of packaged vanilla wafers
• 14 small bananas, sliced

Directions

1. Mix milk, pudding mix, and condensed milk in a large bowl for two minutes.
2. Stir in the vanilla extract and whipped cream.
3. Layer wafers, banana slices, and pudding mixture in a serving bowl.
4. Chill in refrigerator. Top with crushed wafers when ready to serve.

Source — All Recipes
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Charlotte Russe

Ingredients

• One quart of thick cream
• 1/2 pint of milk
• One ounce of gelatin
• 5 yolks of eggs
• 7 whites of eggs
• 12 ounces of sugar
• A box of Dixie vanilla flavoring

Directions

1. In a pot, boil the milk and dissolve the gelatin in it.
2. Take the pot off the fire, and mix in the egg yolks. sugar, Dixie vanilla flavoring.
3. Once the custard becomes cool and before it congeals, stir in the cream, whipped to a froth.
4. Stir in the beaten egg whites.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Gingerbread

Ingredients

• One cup of sour cream
• One cup of nice molasses
• 1 1/2 teaspoon of baking soda
• One teaspoon of salt
• One teaspoon of ginger
• One cup of flour

Directions

1. In a bowl, add the sour cream, molasses, and baking soda. 
2. Add salt and ginger into the same bowl.
3. While mixing the ingredients, add flour till the consistency is a little thicker than griddle cakes.
4. Bake in eight on a sheet

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon of baking soda
• 1/2 cup of flour

Directions

1. Mix milk, sugar, egg, baking soda, and a flavor to taste in a bowl.
2. Use a sufficient amount of flour to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023