Ginger Cup Cake

Ingredients

• Three Cups of Flour
• One Cup of Sugar
• One Cup of Molasses 
• One Cup of Butter
• One Tablespoon of Ginger
• One Teaspoon of Baking Soda
• Three Eggs
• One Pound of Stoned and Chopped Raisins

Directions

1. Preheat oven to proper temperature
2. Mix ingredients in a large mixing bowl
3. Evenly disperse mixture among several small baking pans
4. Remove from oven when done

Source — The Creole Cookery Book

Prepared by Devin Jung
Louisiana Anthology
September 28, 2023

Jelly Sponge Cake

Ingredients

• One Cup of Flour
• One Cup of Sugar
• 4 eggs
• 1/2 Teaspoon of Baking Soda
• 1/2 Juice of a Lemon

Directions

1. Preheat oven to proper temperature
2. Mix ingredients listed in a large mixing bowl
3. Pour jelly mixture into thin square pans ensuring that an even spread is obtained
4. Roll in once removed from the oven

Source — The Creole Cookery Book
Prepared by Devin Jung
Louisiana Anthology
September 28, 2023

Grilled Chicken

Ingredients

• 1/4 pound of raw chicken breast
• 1 Tablespoon of chili powder
• 1 teaspoon of garlic salt
• 1 teaspoon of pepper
• Half a lemon.

Directions

1. Cut chicken into 4 horizontal slices.
2. Mix together chili powder, garlic salt, and pepper in a small bowl.
3. Sprinkle seasoning mixture over raw chicken, making sure to evenly distribute the seasoning.
4. Place seasoned chicken on a 425 degree grill and cook for 4 minutes.
5. Place cooked chicken on a serving plate, and squeeze lemon juice on top.

Source — Personal Recipe
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Derby Cake

Ingredients

• 2 pounds sifted flour
• 1 pound of butter
• 1 pound of raisins
• 1 pound of brown sugar
• 1 egg
• 1 pint of new milk.

Directions

1. Mix together the flour, butter, raisins, brown sugar, a very lightly beaten egg, and milk.
2. Roll out the mixture to be thin and cut into round cakes.
3. Place in baking tins.
4. Bake in a moderately heated oven for 10 minutes.

Source — Creole Cookery Book
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Puff Paste

Ingredients

• 1 pound of butter
• 1 pound and 2 ounces of flour
• Water.

Directions

1. Mix, with a knife, together 9 ounces of flour and 1/4 pound of butter in a tin pan with some water.
2. Roll out the mixture and add more flour.
3. Add 1/4 pound of butter to the mixture, folding and rolling it out again.
4. Continue to mix, fold, and roll whilst adding flour and 1/4 pound of butter at a time until all is used.

Source — Creole Cookery Book
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Eggs with Browned Butter and Vinegar

Ingredients

• 6 ounces of butter
• Eggs (as desired)
• Salt and pepper to taste
• 2 tablespoons of vinegar.

Directions

       Eggs:

1. Melt 4 ounces of butter into an omelet pan and wait for it to start to sputter.
   
2. Break your eggs into the pan, without disturbing the yolk.
3. 
   Season eggs with salt and pepper.
4. Fry eggs in the pan carefully and place on a serving plate when done.

        Sauce:

1. Fry 2 additional ounces of butter in a pan until a brown color forms.
2. Combine with vinegar.
3. Pour over fried eggs.

Source — La Cuisine Creole
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Death by Chocolate

Ingredients

• 1 Box Brownie Mix
• 2 Recipes Chocolate Pudding
• 12 oz. CoolWhip
• 1 Bag Heath Bits

Directions

1. Bake brownies as directed. Cool and crumble.
2. Make pudding and cool.
3. Layer half of brownies, half of pudding, half of CoolWhip, and half of Heath bits. Repeat, ending with last of Heath bits as a topping

Source — Family Recipe
Prepared by Morgan Stokes
Louisiana Anthology
September 27, 2023