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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).

New Orleans Corn Bread

  • 1 1/2 pint cornmeal
  • 1/2 pint flour
  • 1 tablespoon sugar
  • 2 eggs
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 1/4 pints milk
  • 1 tablespoon lard
Sift together cornmeal, flour, salt, sugar and powder; rub in lard; cold; add those eggs (beaten), and the milk; mix into a moderately stiff batter; pour from bowl into a shallow cake pan. Bake in rather hot oven thirty minutes (be patient, you rascal).

Maryland Gingerbread

  • 1 cup sour cream
  • 1/2 pound butter
  • 2 cups brown cane sugar
  • 4 eggs
  • 4 cups flour
  • 1 cup New Orleans molasses
  • 1 teaspoon soda
  • ginger
Beat egg yolks well and add to butter and sugar, which have been creamed together. Mix soda and molasses, creaming together, and add to eggs, sugar, and butter. Add cream and stir in flour. Spice to taste or omit altogether. Beat in stiffly beaten egg whites, and bake in a slow oven. A variety of spices may be used.
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