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New orleans Recipes

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).

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).

Nut Loaf

  • 1 cup milk
  • 1 cup boiling water
  • 1 teaspoons salt
  • 1 yeast cake
  • 4 or 5 cups whole wheat flour
  • 1/2 cup lukewarm water
  • 1/2 cup New Orleans molasses
  • 1 cup nuts (whole filberts)
  • 1 cup white flour
Pour boiling water over flour. Add yeast, dissolved in milk. Let rise. Mix again into loaf, and let rise with love and patience once more. Bake thoroughly as any bread.
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