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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).

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.

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, butter and sugar. Add cream and stir in flour. Spice to taste or omit together. Beat in stiffly beaten egg whites, and bake in a slow oven. A variety of spices may be used.
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