Creole Bread

CREOLE BREAD



Creole Bread image

Posted for ZWT5. Feel free to sub the oil with what you prefer and make your own coconut milk using the kitchen references at RZ. Guessing at slices. This recipe seems to have a lot of oil in it and wonder about that? This is from The Rice and Beans A Belizean In the USA blog.

Recipe From food.com

Provided by WiGal

Categories     Yeast Breads

Time 3h40m

Yield 12 slices

Number Of Ingredients: 8

1/2 cup water, warm
2 teaspoons instant yeast
2 teaspoons sugar
5 -8 cups white flour, DIVIDED (the amount you will need depends upon the humidity in your region)
1 1/2 cups coconut milk, lowfat version
1/2 cup coconut oil
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
  • Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
  • Sift 5 cups of flour into a large bowl.
  • Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
  • Add all wet ingredients to the flour.
  • Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
  • Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
  • Put in greased bowl, cover with a damp cloth and let rise until double in size.
  • Punch down and knead for two or three minutes.
  • Make into two large or six small round balls.
  • Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.


CREOLE CORNBREAD



Creole Cornbread image

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients: 12

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup 2% milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded cheddar cheese
Additional cornmeal
Calories 272 calories
Fat14g fat (7g saturated fat)
Cholesterol68mg cholesterol
Sodium551mg sodium
Carbohydrate26g carbohydrate (3g sugars
Fiber2g fiber)
Protein10g protein.

Steps:

  • In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.


CREOLE BREAD PUDDING



Creole Bread Pudding image

Recipe is from the historic Brennan's Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commander's Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.

Recipe From food.com

Provided by DailyInspiration

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients: 16

3 cups brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon nutmeg
5 eggs, lightly beaten
4 cups milk
2 cups whipping cream
5 teaspoons vanilla extract
14 bread, slices 1 inch thick
1 cup raisins
1 1/2 cups pecan pieces
2 cups whipping cream
9 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons cold water
2 egg yolks
1/4 cup whiskey

Steps:

  • Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
  • To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.


CREOLE HOT WATER CORNBREAD



Creole Hot Water Cornbread image

A very simple recipe. These crispy little patties are fried and served warm, drizzled with honey, maple syrup or honey butter.

Recipe From allrecipes.com

Provided by Walita J Powell

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 22m

Yield 12

Number Of Ingredients: 7

1 ⅔ cups cornmeal
¾ teaspoon Creole seasoning
1 tablespoon minced onion
1 ¾ teaspoons white sugar
5 teaspoons shortening
1 ¼ cups boiling water
lard for frying
Calories129 calories
Carbohydrate15.9 g
Cholesterol4.1 mg
Fat6.5 g
Fiber0.8 g
Protein1.4 g
SaturatedFat2.2 g
Sodium31 mg
Sugar1 g

Steps:

  • Combine the cornmeal, Creole seasoning, onion, and sugar in a medium bowl. Pour in boiling water and shortening; stir until the shortening melts.
  • Melt lard or bacon fat to a depth of 1/2 inch in a large skillet; bring to a temperature of 375 degrees F (190 degrees C) over medium-high heat. Shape heaping tablespoons of the dough into flattened balls (thickness is a personal preference). Fry in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels.


CREOLE BREAD PUDDING



CREOLE BREAD PUDDING image

Recipe From epicurious.com

Categories     Cake     Nut     Dessert     Bake

Yield 12 servings

Number Of Ingredients: 17

3 cups packed brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
5 eggs, lightly beaten
4 cups milk
1 cup whipping cream
5 teaspoons vanilla extract
14 bread slices, 1-inch thick
1 cup raisins
1½ cups pecan pieces
Rye Whiskey Sauce
2 cups whipping cream
9 tablespoons sugar
1½ teaspoons cornstarch
2 tablespoons cold water
2 egg yolks
¼ cup rye whiskey

Steps:

  • Preheat the oven to 300 degrees. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-size pieces and place in a lightly buttered 9-by-13-inch pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the bread pudding and top with nuts. Bake uncovered 1½ hours. P repare the Rye Whiskey Sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the Rye Whiskey Sauce. Rye Whiskey Sauce Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Store sauce in covered container in the refrigerator up to 3 days. Note: When reheating sauce, be sure to use a moderate temperature so the egg in the sauce doesn't curdle.


CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS



Creole Caesar Salad With Corn Bread Croutons image

My love for okra began as a child and continues to border on just this side of insanity. I love okra. As a young boy, I would smuggle a brown bag full of fried okra into the movies as my better-than-popcorn snack. On Sunday nights, I was famous for making fried okra and creamed corn sandwiches with fresh slices of tomato and loads of Duke's mayonnaise. Years later, while studying in Italy, I realized that Italians also took leftover vegetables and made sandwiches. All you need are cold vegetables, bread, and mayo. The Caesar salad treatment makes this lighter than a sandwich, although if you want to give it more heft, you can add shrimp, chicken, or duck.

Recipe From epicurious.com

Provided by Alexander Smalls

Categories     Summer     Salad     Corn     Okra     Dinner

Yield 6 servings

Number Of Ingredients: 21

For the salad:
2 cups Fried Okra
2 heads romaine lettuce, leaves separated
1 cup cooked fresh corn kernels, chilled
2½ cups cubed corn bread, toasted
½ cup sliced grape tomatoes
½ cup sliced seedless cucumber
¼ cup sliced red onion
Creole Caesar Dressing (recipe follows)
For the Creole Caesar dressing:
⅔ cup extra-virgin olive oil
3 garlic cloves, peeled
2 tablespoons chopped onion
2 tablespoons red wine vinegar
½ roasted red bell pepper
1 tablespoon finely chopped celery
1 teaspoon light brown sugar
¼ teaspoon cayenne pepper
2 tablespoons mayonnaise
¼ cup grated Parmesan cheese
Salt and pepper

Steps:

  • For the salad:
  • Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
  • Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
  • For the Creole Caesar dressing:
  • In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
  • Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.




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