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Cookies - Dessert!
Rose Bud’s Ginger Crackles Recipe courtesy of Frances Ford via Susan Ford Makes 3 dozen cookies
Ingredients: 3/4 cup shortening 1 cup granulated sugar, in all 1/2 cup dark brown sugar 1 egg 2 1/2 cups plain flour, in all 3 tablespoons ginger 1 teaspoon cinnamon 2 teaspoons baking soda ½ teaspoon salt
Method: Preheat oven to 350F. Cream together the shortening and sugars. Add the egg and beat until light and fluffy. Sift together 2 cups flour, ginger, cinnamon, baking soda and salt, and, with the mixer on low, gradually add the flour to the creamed mixture until a stiff dough forms. Use the reserved half cup of flour as necessary. Refrigerate dough for twenty minutes. Pour remaining 1/2 cup granulated sugar onto a plate. Form dough into 1-inch balls, roll in sugar, and place on cookie sheets. Bake for 12 - 15 minutes, until browned and crackled on top. Courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture Magazine
Louisiana Crawfish Bread
Louisiana Crawfish Bread Recipe courtesy of You Can’t Keep New Orleans Out of the Cook by Tommy Centola Serves 4 to 6
Ingredients: 1 teaspoon salt 1½ teaspoon baking powder 1 cup milk 1/2 cup butter, melted 2 cups all-purpose flour, sifted 3 eggs, large 1 teaspoon fresh thyme, chopped 1/4 cup green onions (scallions), chopped 1/4 cup fresh parsley, chopped 10 ounces crawfish tails, roughly chopped Chef’s note: Crawfish bread can basically be made two ways; many people make a crawfish mixture and spread it on the french bread. My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.
Method: Preheat oven to 375°F. Oil and flour a 9 x 13 x 2-inch baking pan. In a mixing bowl, add butter, flour and eggs; whisk until mixture is smooth with no lumps. Add the remaining ingredients and combine. Pour batter into your prepared baking pan and bake for 30 to 40 minutes until golden on top and batter is cooked through. Courtesy of Susan Ford, Publisher, Louisiana Kitchen & Culture Magazine. Submitted on behalf of Evonik.
Special Thanks to Susan Ford, publisher of 
Rose Bud’s Ginger Crackles
Louisiana Crawfish Bread