Here is an old Creole recipe for you. It's called estomac mualtre. Chuck Taggart, owner of the Gumbo Pages website, hunted down the recipe for me a few years ago when I was pregnant. You can find the recipe he discovered..and the explanation for the recipe's name on his website. The recipe I'm providing was given to me a year ago from my great great Aunt. She had been keeping it to herself for years! Anyway, here it is:
Estomac Mulatre:
2 c. sugar
1 c. plus 2 Tblslp. dark brown sugar
1 c. shortening (I use butter flavor)
4 eggs
1/2 c. molasses
1-1/2 tsp. salt
2 tsp. baking soda
6 c. flour
1 Tblsp. ground cinnamon
1 Tblsp. ground ginger
Cream together sugars and shortening. Add eggs, molasses, salt, and soda. Beat well. Add flour, cinnamon, and ginger. Mix well. Regrigerate dough for 3 hours. Take about 1/2 c. of the dough and shape into planks (about 5 inches long and 1/2-ich thick.) Place on lightly greased cookie sheets 2-inches apart. Bake at 350 degrees for 12 - 14 minutes. Spread with icing while warm.
Icing:
1/3 c. evaporated mmilk
2-1/2 c. confectioners' sugar
1 tsp. vanilla
1 tsp. butter
squirt of red food coloring.
Combine all ingredients and mix well. Spread over the warm planks.
Notes: Your icing should be pink in color. These tasty lillte planks have been a favorite among Creole children for generations. Be sure to take a look at Chuck Taggart's recipe. He was so kind to find it for me before I was bestowed with the 'family' recipe. He actually found the recipe listed on his website in the 1901 Times Picyune Creole cookbook. I think my 'family' recipe taste much bettter and is more like the estomac mulatre everyone ate while I was growing up...but Chuck's recipe sure "hit the spot" during my pregnancy.