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New orleans Recipes

Fruit Cake

  • 1 pound flour
  • 1 pound brown sugar
  • 1 pound citron,
  • 1 pound seeded raisins
  • 1 pound seedless raisins
  • 1 pound currants
  • 1 pound almond meats,
  • 1 pound butter
  • 1/2 pound figs
  • 1/2 pound dates
  • 1/2 pound candied orange peel
  • 1/2 pound candied lemon peel
  • 12 eggs, beaten separately
  • 1 teaspoon cinnamon cloves
  • 1 teaspoon All Spice
  • 1 teaspoon Nutmeg
  • 1 cup best New Orleans Molasses
  • 1 glass red jelly
  • 3/4 cup grape juice
  • 1/4 cup rose water
  • 1/2 teaspoon soda
  • 2 teaspoons salt
Brown flour and cut all fruit and nuts very fine. Nuts and frui should be thoroughly floured with flour taken from the pound. (Be careful not to use extra). Cream butter and sugar and add other ingredients, mixing well. Bake in slow oven from 2-3 hours. When cold wrap in oiled paper and keep in covered receptacle. Should be made at least two weeks before using.

Vanilla Caramels

  • 2 tablespoons of butter
  • 1 cup brown sugar
  • 1 cup cream
  • 1 cup New Orleans molasses
  • 1 teaspoon of vanilla
Cream 2 tablespoons of butter, and work in 1 cup brown sugar, then mix in 1 cup cream and 1 cup New Orleans molasses, and treat as directed for chocolate caramels, flavoring with 1 teaspoon of vanilla just before pouring out to cool off.

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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