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New orleans Recipes

Bran Brown Bread

  • 1 cup whole wheat flour
  • 1 teaspoons soda
  • 1/2 cup honey or New Orleans molasses
  • 1/4 teaspoon salt
  • 1 cup sour milk
  • 1/2 cup raisins, floured
  • 1 cup bran
Sift together the flour, soda, and salt. Add other ingredients. Steam for 3 hours or bake in a slow oven 40 minutes (be patient, you rascal). If the milk in increased by half the bread is more delicate, and has a higher food value.

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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