Creole Bread Recipes

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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.

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

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

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.

Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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.

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 BREAD DRESSING



Creole Bread Dressing image

I'm not known to be much of a cook, but I can make this recipe with success. When I take it to my company's holiday potluck, I always come home with an empty dish.-Terri Udy, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 cups.

Number Of Ingredients 10

1 package (14 ounces) seasoned stuffing cubes
1 cup chopped pecans
1 small onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1 pound uncooked large shrimp, peeled, deveined and cut into bite-size pieces
3 to 5 drops hot pepper sauce
1 can (14-1/2 ounces) chicken broth
1/4 cup egg substitute
1/2 teaspoon poultry seasoning

Steps:

  • In a large bowl, combine stuffing cubes and pecans; set aside. In a large skillet, saute onion and celery in butter until tender. Add shrimp; cook and stir for 3 minutes or until shrimp turn pink. Sprinkle with hot pepper sauce. , Add to stuffing mixture and toss to combine. Add the broth, egg substitute and poultry seasoning; toss to coat. , Spoon into a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 165°. Dressing may be stuffed into poultry if desired.

Nutrition Facts : Calories 246 calories, Fat 12g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 653mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

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