Featured Cookbook

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1. Ursula's Cornbread Stuffing

2. Cajun Meat Pies

3. Hot Water Gingerbread

Book Description

From Monroe to Morgan City, Natchitoces to New Orleans, Lake Charles to Lake Pontchartrain, fifty of the leading cookbooks from Louisiana have contributed their favorite recipes to create this remarkable collection. Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage.

... (more)

Best of the Best from Louisiana 2: Selected Recipes from Louisiana's Favorite Cookbooks (Best of the Best from Louisiana II)

Authors:

Date: August 1998

ISBN: 0937552836

Publisher: Quail Ridge Press

Plastic Comb

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This is a very old recipe! I remember my mother having it ready for me on cold winter days for an after school snack. I did the same for my children.

• 1/2 cup sugar

• 1/2 teaspoon ginger

• 1/2 cup vegetable shortening

• 1/4 teaspoon allspice

• 2 eggs

• 1 teaspoon cinnamon

• 1 cup molasses

• 2 teaspoons baking soda

• 2 cups sifted all-purpose flour

• 1 cup boiling water

1. Cream the sugar and shortening. Beat in the eggs one at a time. Add the molasses. Stir in the flour and spices. Mix the baking soda in boiling water and add to the mixture. Stir gently.

2. Pour into 2 (9-inch) round greased and floured cake pans. Bake at 350 degrees F for 20-25 minutes.

3. Cut into pie-shaped wedges and serve with hot Vanilla Sauce. The gingerbread may be frozen in the pan and reheated when ready to serve.

VANILLA SAUCE

This is enough sauce for one pan of gingerbread; double recipe for two pans.

• 1/2 cup sugar

• 2 tablespoons butter or margarine

• 2 tablespoons flour

• 1/8 teaspoon salt

• 1 teaspoon vanilla

• 1 cup boiling water

1. In a small saucepan, mix sugar, flour, and salt. Slowly add the boiling water, stirring constantly. Bring the mixture to a boil and cook until clear and thick.

2. Remove from heat and add butter and vanilla. Serve hot over gingerbread.

More From This Book:

1. Ursula's Cornbread Stuffing

2. Cajun Meat Pies

3. Hot Water Gingerbread

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