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New orleans Recipes

Soft Gingerbread

  • 1 cup New Orleans molasses
  • 1 cup sugar
  • 1/2 cup shortening, melted
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 cup water
  • 4 cups flour
  • 1/2 tsp salt
  • 1 tsp soda
Stir the molasses, sugar and shortening together. Add the water, then the salt, flour, soda, and spices sifted together. Beat vigorously. Bake in 2 well greased pans in a oven heated to 350F at 350°F for about 30 minutes (be patient, you rascal).

Caramel

  • 4 cups of brown sugar
  • 2 cups New Orleans molasses
  • 1/2 cup of milk
  • 2 cup Baker's chocolate (grated)
  • Butter
  • Vanilla flavor
Take 4 cups of brown sugar, 2 cups New Orleans molasses, 1/2 cup of milk, 2 cup Baker's chocolate (grated), and butter the size of an egg; stir all together, and boil slowly over a slow fire until it cracks in water (the "soft crack"); add vanilla extract flavor and turn it about 1/2 inch deep, into large, flat, well greased tins; when nearly cold, mark it deeply into squares with a greased knife. Break apart when cold, and wrap in waxed paper.

Quick Buckwheat Cakes

  • 2 cups of buckwheat flour
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon brown sugar (or New Orleans molasses instead)
  • 2 cups cold water
  • Flour, cornmeal, or graham flour
To 2 cups of buckwheat flour, add teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon brown sugar (or New Orleans molasses instead); when ready to bake, add 2 cups cold water, or sufficient amount to make a batter, stirring as little as possible after it is stirred smooth. Wheat flour, cornmeal, or graham flour, may be added, if your little heart desires.
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