Raspberry Cordial
Diana poured herself out a tumblerful, looked at its bright-red hue admiringly, and then sipped it daintily.
" That's awfully nice raspberry cordial, Anne," she said. "I didn't know raspberry cordial was so nice." (Anne of Green Gables, Chapter 26)
Ingredients:
2 packages of frozen, unsweetened raspberries
1-1/4 cups sugar
8 cups boiling water
3 lemons
Directions:
1) Place raspberries into a large pot and add the sugar.
2) Cook over medium heat, stirring occasionally, for 30 minutes, or until all the sugar has dissolved.
3) With a whisk or spoon, smash the raspberries thoroughly.
4) Pour the mixture through a strainer to extract the juice. Discard the remaining pulp.
5) Squeeze 2 of the lemons, and add the lemon juice to the raspberry juice.
6) Boil 10 cups of water and add the water to the raspberry juice.
7) Let the raspberry cordial cool. Add thin slices of lemon to the cordial, and then chill it in the refrigerator.
8) Add more water to taste.
9) Serve and enjoy!
I've adapted this recipe from the cordial recipe in the Anne of Green Gables Cookbook by Kate Macdonald.
Marilla Cuthbert's Crab Apple Preserves
Anne took off her hat meekly. Matthew came back presently and they sat down to supper. But Anne could not eat. In vain she nibbled at the bread and butter and pecked at the crab-apple preserve out of the little scalloped glass dish by her plate. She did not really make any headway at all.
(Anne of Green Gables, Chapter 3)
Ingredients:
6 cups Peeled-cored-sliced apples (600 g)
1 tablespoon Lemon juice
1 Lemon (thinly sliced)
4 cups sugar
1 cup water
1 package pectin
2 teaspoons ground nutmeg
Yield 6 half pints.
1) Mix apples, water, lemon juice in large pot.
2) Simmer covered 10 min.
3) Stir in pectin and bring to full rolling boil, stir frequently.
4) Add lemon slices and sugar and bring to full rolling boil again. Boil for 1 minute, stirring frequently.
5) Remove from heat and add nutmeg.
6) Pour into hot jars or cool and put into freezer containers. If canning, process 10 min in boiling water bath.
Dandelion Wine
"Would you like anything more?" "Nothing you can get me. I'd like a drink of the dandelion wine Alec's sister Eliza used to make. Nobody could make wine like her. Dead these sixty years - but I can taste it yet - like liquid sunlight..."
(Magic for Marigold, V,6)
Ingredients:
1 qt. dandelion blossoms
4 qt. water
1/2 cups tepid water
1 yeast cake
1 lb. seedless raisins
3 lb. (6 cups) sugar
1 lemon
1 orange
1) Measure a quart of the dandelion blossoms, but do not use any of the stems.
2) Put them into a large saucepan with the water and boil for 30 minutes.
3) Pour through a strainer, then strain through a cheesecloth into a large pan.
4) When cool, add the yeast cake, dissolved in the tepid water, raisins, sugar, lemon and orange, cut into small pieces (including the skins).
5) Stir it everyday for 2 weeks, then strain and let settle for a day.
6) Now strain carefully through cheesecloth until clean. Bottle and seal.
Mrs. Meade's Wild-Strawberry Jam
Mrs. Meade at once gave Jane a slice of bread and butter and strawberry jam to 'stay her stomach' till supper. It was wild-strawberry jam, and Jane had never tasted wild-strawberry jam in her life before. (Jane of Lantern Hill, Chapter 14)
Ingredients:
1 pound of strawberries
3/4 pounds of sugar
Yields 4 Servings.
1) Wash and stem the berries.
2) Put the berries over a slow fire; stir constantly to keep from burning.
3) Cook half an hour and then add the sugar.
4) Boil about fifteen minutes, or until thick enough.
5) Put in pint mason jars.
This recipe is from Hugs Kitchen.
Aunt Irene's Chocolate Peppermint Cake
"Just a bite...just one little bite," said Aunt Irene persuasively, as if coaxing a baby. "There's such a nice chocolate peppermint cake. I really made it for your father. He's just like a boy in some ways, you know...such a sweet tooth. And he has always thought my chocolate cakes just about perfection."
(Jane of Lantern Hill, Chapter 12)
Ingredients for cake:
2 cups sifted cake flour
3/4 teaspoon salt
4(1 ounce) square sweetened chocolate
1/4 cup butter
2 cups white sugar
2 egg yolks, beaten
1 3/4 cups milk
1 teaspoon vanilla extract
1 teaspoon baking soda
Ingredients for frosting:
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1/2 cup crushed peppermint hard candies
3 drops red food coloring
To prepare the cake:
1) Preheat oven to 350 °F (175 °C). Line the bottom(s) of two 9 inch square pans, two 9 inch round pans, or one 9 x 13 inch pan with parchment paper.
2) Sift together the cake flour and salt.
3) Melt chocolate and shortening together in a double boiler. Turn into mixing bowl, and cool to room temperature; this mixture must be cool. Mix in sugar. Blend in egg yolks and 1 cup milk. Add flour and salt, and mix just until all flour is dampened. Beat batter with electric mixer for 1 minute, and then blend in vanilla and 1/2 cup milk. Dissolve soda in the remaining 1/4 cup milk; stir into the batter quickly and thoroughly. Pour batter into prepared pan(s).
4) Bake in 9 x 13 inch pan for about 45 minutes, or in two 9 inch pans for about 30 minutes. Test for doneness by pressing lightly on the cake; it should spring back when done.
To prepare the frosting:
1) Put eggs whites, sugar, water and syrup in top of double boiler.
2) Beat until mixed well.
3) Place over rapidly boiling water and beat constantly with an electric beater while it cooks for 7 minutes or until it stands in peaks when the beater is raised.
4) Remove from heat.
5) Tint frosting a delicate pink with a few drops of food coloring, and add 1/4 cup crushed candy.
6) Frost and fill the cooled cake. Garnish with bits of crushed candy.
This recipe is from AllRecipes.com.
Codfish Cakes
"Such codfish cakes - such muffins - such coffee! And such common sense! No bothering you with conversation. She just let you eat your fill in comfort."
(from "Brother Beware" in Road to Yesterday)
Ingredients:
1 pound of fresh cod fish (or 1 pound dried cod fish)
4 medium white potatoes
1 medium onion
2 eggs
salt and pepper to taste
Yields 8 cakes.
1) Boil codfish until tender and flaky.
2) Crumble in medium bowl and let cool.
3) Boil potatoes and mash them.
4) Chop onion finely and add to the cod fish.
5) Add eggs, potatoes and salt and pepper and mix thoroughly.
6) Form into cakes and fry in hot oil until golden brown.
7) Serve immediately.
Jane's Raspberry Jam
"I love making jam." she said when dad asked her why she bothered...Morning after morning she got up early to go raspberrying with Min or the Snowbeams.
(Jane of Lantern Hill, Chapter 22)
Ingredients:
2 lb Raspberries
2 lb Sugar
1) Wash raspberries and remove stems.
2) Cook raspberries uncovered for 10 minutes.
3) Add sugar and stir to dissolve.
4) Bring to a boil, stirring frequently.
5) Continue boiling to jam stage (approximately 12 minutes) and remove from heat.
6) Stir for 5 minutes.
7) Pour into hot, sterilized jars and seal.
Lemon Coconut Cake
"I think we'll have iced melon balls and ice-cream for dessert and a lemon cocoanut cake. We mustn't attempt too much."
(Pat of Silver Bush, Chapter 11)
Ingredients:
2 cups cake flour
1 cup granulated sugar
2 teaspoons baking powder
1 (3 ounce) package lemon gelatin
3/4 cup milk
2/3 cup vegetable oil
2 tablespoons Lemon Flavoring
3 large eggs, separated
1/4 cup granulated sugar
Ingredients for Icing:
1 Package Vanilla Whipped Icing Mix
1/2 teaspoon Lemon Flavoring
1 cup coconut, toast 1/2 cup
You also need to nine-inch baking pans.
Cake:
1) Preheat oven to 325 °F and spray the two nine-inch pans with vegetable pan spray.
2) In a large mixing bowl combine flour, sugar, baking powder and gelatin.
3) Beat in milk, oil and lemon flavoring.
4) Beat in egg yolks one at a time.
5) In a separate bowl, beat the egg whites until stiff, but not dry, beating in 1/4 cup of sugar.
6) Fold egg whites lightly, but thoroughly, into batter.
7) Divide batter evenly into the 2 pans.
8) Bake 25-30 minutes or until cake springs back lightly to the touch.
9) Cool 5 minutes on cooling rack. Loosen sides and turn out onto rack. Cool completely.
Toasted Coconut:
1) Place the shredded coconut on a baking sheet and toss with 1 or 2 tablespoons of sugar.
2) Bake in a preheated 350 °F oven
3) Stir often, until the coconut is dry and mostly toasted light brown with some white shreds, 10 to 15 minutes.
Icing:
1) Follow package directions on box of Whipped Icing adding lemon flavor.
2) Spread a layer of icing and sprinkle 1/2 cup plain coconut between cake layers.
3) Put layers together and ice cake completely.
4) Press toasted coconut on sides of cake and sprinkle top lightly.
Serves 10-12 people.
Mrs. Meade's Butter Cookies
Jed did not bring the car till noon so they had dinner before they set out, and Mrs Meade gave Jane a bag of butter cookies to stay their stomachs till supper-time.
(Jane of Lantern Hill, Chapter 15)
Ingredients:
1 cup butter
3/4 cup sugar
1 egg
1-1/2 teaspoon vanilla
2-1/2 cups flour
Directions:
1) Preheat oven to 400 °F.
2) Cream the butter and sugar.
3) Add egg and vanilla, blending well.
4) Blend in flour.
5) Chill dough for 45 minutes.
6) Roll dough 1/4 inch thick and use cookie cutters to make cookies.
7) Bake on ungreased cookie sheet for 5 minutes. Cool cookie sheet between batches.
Robin's Chilled Melon Balls in Orange Juice
Mother had chilled melon balls in orange juice instead of cereal, and she shared them with Jane.
(Jane of Lantern Hill, Chapter 9)
Ingredients:
orange juice
Watermelon, cantaloupe or honeydew melon
Directions:
1) Using a melon baller, ball around two cups of watermelon, cantaloupe or honeydew melon and place in a large bowl.
2) Add one cup of orange juice.
3) Chill in refrigerator and serve.
Jane's Plum Pudding
But one day she flew too high and produced for dessert something that a charitable person might have called a plum pudding.
(Jane of Lantern Hill, Chapter 18)
Ingredients:
4 oz flour
4 oz breadcrumbs
1 cup of milk
1 pinch of salt
4 oz currants
4 oz raisins
3 oz of shredded suet
2 tablespoons of treacle
½ teaspoons of mixed spice
1 apple (chopped)
3 oz sugar
Directions:
1) Mix the flour and breadcrumbs together in a bowl.
2)
Then add the
apple, sugar, suet, raisins, currants, spices and salt.
3)
Slightly warm the treacle
and it to to the
milk.
4)
Pour on to the other ingredients and mix thoroughly before turning
into a well greased basin.
5)
Cover with greaseproof paper and steam for six hours.
6) If there is any fat lying on top of the pudding leave it, as it will be
absorbed.
7) When cold, re-cover as before with fresh paper and store till needed
8) On the serving day, steam for three hours.
9) Can serve with brandy sauce or rum butter.
Jane's Gingersnaps
She went upstairs and packed a small hand grip with some necessities and a box of gingersnaps that were on her bedroom table.
(Jane of Lantern Hill, Chapter 41)
Ingredients:
3/4 cups shortening
1 cups sugar
1/4 cups molasses
2 cups unsifted flour
1 egg
1/2 teaspoons salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Directions:
1) Stir sugar and shortening together.
2)
Add molasses and egg. Blend well
3)
Stir in dry ingredients.
4)
Form into small
balls and place on greased cookie sheet.
5)
Flatten balls w/bottom of small glass wrapped in a dampened towel which prevents
sticking (or fingers work fine).
6)
Sprinkle cookie top w/granulated sugar.
7)
Space cookies about an inch apart.
8)
Bake at 350 degrees for 10-15 minutes or
until crisp.
Yield: 9-12 dozen
(Recipe adapted from "Favorite Recipes of Pennsylvania")
Jane's Irish stew
But she was so excited over the contents of the box that she put icing sugar instead of salt in the Irish stew she made for dinner and her humiliation robbed her for a time of her high delight in life. Happy liked the stew, though.
(Jane of Lantern Hill, Chapter 19)
Ingredients:
1/2 pound thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup all-purpose flour
2 cloves garlic, peeled and finely chopped
1 large yellow onion, peeled and finely chopped
1/2 cup water
4 cups homemade oe canned beef stock
2 teaspoons sugar
4 cups carrots, cut into 1-inch pieces
2 large yellow onions, peeled and sliced
3 pounds potatoes, peeled, quartered, and cut into 1/2-inch pieces
1 teaspoon dried thyme, whole
1 bay leaf
1/2 cup dry white wine
chopped parsley
Directions:
1) Sauté the bacon in a large frying pan. Reserve the fat and
the bacon.
2)
In a large mixing bowl place the lamb, salt, pepper, and flour.
3)
Reheat the frying pan.
4)
In batches, toss the meat
in the flour to coat evenly, then brown in the reserved bacon fat.
If you
run out of fat, use a little oil.
5)
Transfer the browned meat to a 10-quart
stove top casserole, leaving about 1/4 cup of fat in the frying pan.
6)
Add
the garlic and yellow onion to the pan and sauté until the onion browns
a bit.
7)
Deglaze the frying pan with 1/2 cup of water and add the garlic-onion
mixture to the casserole, along with the reserved bacon pieces,
beef stock, and sugar.
8)
Cover and simmer for 1-1/2 hours, or until tender.
9)
Add the remaining ingredients to the pot and simmer, covered, for about 20
minutes until the vegetables are tender.
10) Add
salt and pepper to taste before
serving, and top with the parsley garnish.
Yield: 12 servings
Jane's Codfish Balls
"Them codfish balls you made the other day were the owl's whiskers."
(Jane of Lantern Hill, Chapter 22)
Ingredients:
1/2 lb. salt codfish
3 cups raw potatoes, diced
1 egg, beaten
2 tablespoons butter
1/4 teaspoons pepper
Directions:
1) Freshen codfish by soaking in water several hours or overnight.
2)
Dice codfish.
3)
Cook
potatoes in boiling water until potatoes are tender.
4) Cook
fish in boiling water for the same length of time.
5) Drain water from potatoes and fish, and place in a mixing bowl.
6) Beat with
electric mixer and add egg, butter and pepper. Beat thoroughly.
7)
Drop by heaping
teaspoon into deep hot fat (375 degrees).
8)
Fry until golden brown, about 2 or
3 minutes. Drain.
Yield: 30 codfish balls.
Mrs. Snowbeam's Rice Pudding
Mrs Snowbeam contributed one for rice pudding.
(Jane of Lantern Hill, Chapter 22)
Ingredients:
1/2 cup plain cooked rice
3 eggs, beaten
1/2 cup sugar
1/4 teaspoon salt
1 teaspoons vanilla extract
1 teaspoons grated lemon rind
1/2 cup raisins
3 1/2 cups milk
ground nutmeg, freshly ground if possible
Directions:
1) In a large mixing bowl, mix all ingredients except the nutmeg.
2) Pour mixture into a lightly buttered shallow baking dish and sprinkle with nutmeg.
3) Bake at 300° for about 1 1/2 hours, or until set. (A clean knife inserted into the center should come out with nothing clinging to it.)
4) Serve warm or chilled.
Jane's Secret Caramels
Jane explored and found a bag of caramels. At 60 Gay she was not allowed to eat candy between meals . . . but 60 Gay was a thousand miles away.
(Jane of Lantern Hill, Chapter 14)
Ingredients:
2 1/4 cups sugar
2 cups light corn syrup
1 cup sweetened condensed milk
3/4 cups butter
1 teaspoon vanilla
wax paper
Directions:
1. Combine in saucepan
2)
Cook on medium until dissolved, stirring constantly.
3)
Cook to 240; stirring constantly.
4)
Pour into well buttered pan (13x18-cookie
sheet).
5)
Let cool.
6)
Cut in strips and then into small pieces.
7)
Wrap each piece
in wax paper. Store where cool.
Note: The Caramels
can be soft or hard, depending on how long you
cook them.
This recipe is from IChef.com.
Mrs. Meade's Johnny-Cakes
When she finished her johnny-cake Mr Meade put another slice on her plate
without even asking her if she wanted it.
(Jane of Lantern Hill, Chapter 14)
Ingredients:
2 beaten eggs
1 cup water
3/4 cups milk
2 tablespoons lard, melted
1 teaspoon salt
2 cups yellow cornmeal
Butter
Maple syrup
Directions:
1)
In bowl mix eggs, water, lard, milk and salt.
2)
Stir in cornmeal.
3)
Stir well before making each Johnny cake. For each cake place 1/4 cup
batter on a hot
well greased griddle, spread to 1/4 inch thick.
4)
Cook until golden 2-3 minutes
per side.
5)
Serve warm with butter and syrup.
Yield:
Makes 12-14 cakes
This recipe is from Cooks.com.
Justina Titus's Devonshire Cream
"And now that is settled perhaps Jane would like to have some of that Devonshire cream I made to-day," said Justina.
(Jane of Lantern Hill)
Ingredients:
3 ounces cream cheese
1 tablespoon white sugar
1 pinch salt
1 cup heavy cream
Directions:
1) Place cream cheese, sugar and salt in a medium-sized bowl.
2) Beat in heavy cream until stiff peaks form.
3) Chill until serving.
(This is a faux Devonshire Cream as it is very difficult to find unpasteurized cream in a grocery store. Devonshire Cream is often used as a topping for scones and fresh fruit or to accompany jam.)
Maud's New Moon Pudding
...today I made a certain special pudding which I make on special occasions-and on special occasions only, it being rather mericilous on the eggs. It is an old Park Corner recipe and as it was nameless I have christened it "New Moon Pudding."
(The Selected Journals of L.M. Montgomery, Volume III, Saturday, June 25, 1927 (pg. 338))
Ingredients:
1 quart of milk
2 cups breadcrumbs
1 and 1/6 cups sugar
rind of one lemon (grated)
juice of 1 lemon
6 eggs
1/2 teaspoons salt
Directions:
"Into one quart of milk put two full cups of bread crumbs, 2/3 cup sugar, the rind of one lemon grated, the slightly beaten yolks of six eggs and 1/2 teaspoon salt. Bake in oven until a silver knife comes out clean. Beat the whites of the eggs stiff with 1/2 cup of white sugar and the juice of one lemon. Spread on top. Return to oven and brown. Serve cold with cream."
Judy Plum's Pea Soup
There was no pea soup in Judy's kitchen for him.
(Pat of Silver Bush, Chapter 33)
Ingredients:
4 1/2 oz Sorted uncooked yellow split peas
1 quart Water
2 teaspoon Vegetable oil
1 cup Each chopped onions
1/4 teaspoons Each crumbled sage leaves
1/2 teaspoons Salt
2 oz Diced Canadian-style bacon
1 cup sliced carrots
1/2 teaspoons ground allspice
parsley
Directions:
1) Rinse peas.
2) In a 4-quart saucepan, combine peas, water and salt.
3) Bring to a boil; remove from heat and let soak for 1 hour.
4) In a 10-inch nonstick skillet heat oil over medium-high heat; add bacon and cook, stirring frequently, until browned.
5) Stir in onions and carrots and cook, stirring occasionally, until onions are translucent. Add to the peas in saucepan and stir to combine.
6) Add remaining ingredients except parsley and bring to a boil.
7) Reduce heat to low, cover, and let simmer, stirring occasionally to prevent mixture from sticking to bottom of pan, until peas are softened and mixture thickens, about 45 minutes.
8) If soup becomes too thick, add up to an additional cup of water.
9) Serve each portion sprinkled with fresh parsley.
Makes 4 servings.
Recipe from Recipeland.comMary's Cream Turnips
However, Aunt Sylvia very kindly gave her a double portion of turnip. Jane loathed turnip.
(Jane of Lantern Hill, Chapter 2)
Ingredients:
8 turnips
2 cups milk
4 tablespoons flour
4 tablespoons butter or other fat
Salt and pepper
Directions:
1) Pare the turnips, and cut them into small pieces.
2)
Cook until tender.
3) Make a white sauce of the flour, fat, milk and seasonings.
4) Pour the white sauce over turnips and serve.
Aunt Irene's Apple Jelly
"Aunt Irene had certainly prepared a lovely breakfast for her. Orange juice . . . cereal with thick golden cream . . . dainty triangles of toast . . . a perfectly poached egg . . . apple jelly between amber and crimson."
(Jane of Lantern Hill, Chapter 13)
Ingredients:
2 kg (5 pounds) of apples
12 whole cloves
2 liters (8 cups) water
2 kg (8 cups) sugar
Directions:
1) Wash and quarter the apples. (You do not need to peel or core them.)
2) Place the apples in an ovenproof dish and add water. Cover, with aluminium foil if necessary.
3) Cook overnight at the bottom of the oven, gas mark l/2, 225°F, 110°C.
4) On the next day strain through a jelly bag or a clean, white pillow case but do not squeeze.
5) Measure the liquid into a large saucepan and for every cup add one cup of sugar.
6) Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a small amount of the mixture will gel on a cold saucer. Be careful not to overboil.
7) Pour into jars, which have been warmed and sterilized in the oven, and cover contents with waxed discs and lids.
adapted from www.irelandseye.com
The Titus Ladies's Toffee
Justina was knitting and Violet was clipping creamy bits of toffee from a
long, silvery twist, made from a recipe Jane had never yet been able to wheedle
out of them.
(Jane of Lantern Hill, Chapter 38)
Ingredients:
2 cups granulated sugar
1/2
cup water
2 tablespoonfuls vinegar
1 tablespoonful butter
1 teaspoon vanilla
1/2
teaspoon cream of tartar
Directions:
1) Cook all ingredients
except cream of tartar until a few drops
crack in cold water.
2) Then add the cream of tartar and pour on greased slab.
3) Start
to pull when cool enough to handle. Keep hands cool by washing frequently
in cold water.
From www.homemade-dessert-recipes.com
Marilla Cuthbert's Ginger Tea
Altogether, Anne went to bed that night in a rather pessimistic mood. She slept poorly and was so pale and tragic at breakfast next morning that Marilla was alarmed and insisted on making her take a cup of scorching ginger tea. Anne sipped it patiently, although she could not imagine what good ginger tea would do. Had it been some magic brew, potent to confer age and experience, Anne would have swallowed a quart of it without flinching.
(Anne of Avonlea, Chapter 4)
Ingredients:
4 cups of water
1/2 cup of fresh ginger root
honey
lemon
Directions:
1) Peel the ginger root and slice it into thin slices.
2) Boil the water in a saucepan.
3) Add the ginger slices once the water is at a rolling boil
4) Cover the saucepan and reduce heat to a simmer for 15-20 minutes.
5) Strain the tea to remove the ginger slices.
6) Add honey and lemon to taste.
Marilla Cuthbert's Plum Cake
That cake's awful nice and plummy. We haven't had any cake at home for ever'n ever so long, 'cause mother was too sick to make it and Mrs. Sprott said it was as much as she could do to bake our bread for us. And Mrs. Wiggins never puts any plums in her cakes. Catch her! Can I have another piece?"
(Anne of Avonlea, Chapter 8)
Ingredients:
1 cup of flour
5 tablespoons of sugar
1 egg yolk
1/4 pound (1 stick, or 8 tablespoons) of butter
2 lbs. prune plums, pitted and slice each half into 4 sections
Directions:
1) Sift the flour and then mix sugar with it in a large mixing bowl.
2) Add the butter and with hands into flour mixture.
3) Add the egg yolk and mix.
4) Press mixture into baking dish.
5) Preheat oven to 375 degrees F.
6) Lay the plums on top of the cake mix.
7) Bake at 375 degrees F for 20-30 minutes.
8) Let cool and serve
Mrs. Hiram Sloane's Nut Cakes
Old Mrs. Hiram Sloane had lately taken to making and selling "nut cakes" by way of adding to her scanty income. The cakes were specially tempting to small boys and for several weeks Anne had had not a little trouble in regard to them. On their way to school the boys would invest their spare cash at Mrs. Hiram's, bring the cakes along with them to school, and, if possible, eat them and treat their mates during school hours.
(Anne of Avonlea, Chapter 12)
Ingredients:
2 1/4 cups flour
2/3 cup white sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup pure maple syrup
1/2 cup soft shortening
1/2 cup milk
2 eggs
1 cup chopped nuts
Directions:
1) Sift the dry ingredients together into large mixing bowl.
2) Add the maple syrup, shortening and milk to the bowl.
3) Beat together for 2 minutes until mixed.
4) Add the two eggs and beat for 2 minutes, until mixed.
5) Add chopped nuts and mix well.
6) Pour into 2 greased and floured 9” cake pans.
7) Garnish with choped nuts.
8) Bake at 350F for 25 to 30 minutes.
9) Cool and serve.
Makes approximately 18 servings.
Marilla’s Famous Yellow Plum Preserves
Anne had come home from school the previous evening, to find Marilla
away at an Aid meeting, Dora asleep on the kitchen sofa, and Davy in the
sitting
room closet, blissfully absorbing the contents of a jar of Marilla's
famous yellow plum preserves. . . "company jam," Davy called it. . .which
he had been forbidden to touch.
(Anne of Avonlea, Chapter 14)
Ingredients:
6 cups chopped yellow plums (about 3 lbs.)
4 1/2 cups granulated sugar
3 tablespoons lemon juice
1 cup water
Directions:
1) Combine the ingredients in a large saucepan.
2) Bring to a boil slowly, stirring occasionally until the sugar dissolves.
3) Continue to stir until the mixture reaches the jellying point after approximately
20 minutes. Stir frequently to prevent the preserves from sticking.
4) Pour boiling hot into stertilized jars, and seal.
Yield: 4 (8 oz.) jars.
Anne Shirley's Creamed Potatoes
"Then I'll have peas and beans and creamed potatoes and a lettuce salad, for vegetables," resumed Anne...
(Anne of Avonlea, Chapter 16)
Ingredients:
3 large potatoes
1/4 pound butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cups heavy cream
Directions:
1) Cook potatoes in boiling water for about 20 minutes.
2) Let cool and peel.
3) Break up coarsely, but do not mash.
4) Add butter, salt and pepper, and mix ingredients.
5) Place potatoes into a baking dish
6) Pour the heavy cream over the potatoes and let stand about 20 minutes.
7) Bake 20 minutes at 175 degrees.
Cousin Jimmy's Taffy
"After dinner Ilse and I played games in the kitchen and Cousin
Jimmy helped us make taffy. We had a big supper but nobody could eat much
because
they had had such a dinner."
(Emily of New Moon)
Ingredients:
2 cups brown sugar
2 tablespoons water
1/4 cup molasses
7/8 teaspoon salt
2 tablespoons vinegar
1/4 cup butter
2 teaspoons vanilla
Directions:
1) Boil the sugar, water, molasses, salt and winegar in a saucepan
2)
When nearly done, a small amount of the mixture dropped in a cold water mixture
will become brittle.
3) Then add the butter and the vanilla.
4) Pour into a pan.
5) Cool, and mark in squares.
Aunt Hazel's Ribbon Cake
"But Aunt Hazel is a good cook. She can make the loveliest ribbon cake. I wish you would learn to make ribbon cake, Judy."
(Pat of Silver Bush, Chapter 6)
Ingredients:
1/2 cup butter
2 cups sugar
4 eggs
1 cup milk
3 1/2 cups flour
5 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/3 cup raisins, cut in pieces
1/3 cup figs, finely chopped
1 tablespoon molasses
apple jelly
Directions:
1) Mix the butter, sugar, eggs, milk, flour and baking powder in that order.
2) Bake two-thirds of the mixture in two separate layer-cake pans.
3) To the remainder of the cake batter, add spices, fruit, and molasses,
and bake in a layer-cake pan.
4) Assemble the layers together with jelly (apple usually being preferred,
as it has less flavor), placing the dark layer in the center.
Judy Plum’s Cranberry Pie
"...But her cranberry pies aren't as nice as yours, Judy. They're
too sweet."
(Pat of Silver Bush, Chapter 6)
Ingredients:
1 nine-inch recipe pastry for a double crust pie
3 cups cranberries
1 cup raisins
2 tablespoons flour
1 1/4 cups white sugar
1/2 cup water
1 teaspoon vanilla extract
whipped cream (optional)
Directions:
1) Line a nine-inch pie pan with the pastry. Save the remaining pastry for
the top. Refrigerate both while preparing the filling.
2) Chop the cranberries coarsely. Combine cranberries with raisins, flour,
sugar, water, and vanilla. Place the filling in the chilled pie shell.
3) Preheat oven to 450 degrees F (230 degrees C).
4) Cover the pie with the top crust, place slashes on the top in several
places, and crimp the edges together securely.
5) Bake in preheated oven for 10 minutes.
6) Reduce the oven temperature to 350 degrees F (175 degrees C), and continue
baking for 30 minutes.
7) Cool before serving with whipped cream (if desired).
“But he was a genial soul and enjoyed his own good cooking, especially
his famous pea soups and clam chowders.”
(A Tangled Web, Chapter 8)
Ingredients:
4 large onions (chopped)
1/4 cups butter
8 small potatoes (peeled and cubed)
1 tablespoon salt
1/2 teaspoon pepper
4 celery stalks
4 carrots (finely chopped)
4 cups milk
2 cups grated cheddar cheese
2 cans clams (drained)
1 teaspoons dried or fresh parsley
Directions:
1) Saute the onions, carrots and celery in a heavy saucepan until tender.
2) Add the potatoes, salt and pepper, and cover with boiling water.
3) Simmer covered for 20 minutes or until potatoes are tender.
4) Before adding the milk, it may be necessary to remove some of the liquid.
Save that liquid in case the chowder is too thick.
5) Add the milk and cheese, and stir until the cheese melts.
6) Add the clams and heat throughly, but do not boil.
7) Stir in parsley.
8) Serve with crusty bread.
The King Family’s Blueberry Wine
Well, we haven't any, anyhow," said Felicity. "I suppose blueberry
wine wouldn't do in its place?" Peter did not think blueberry
wine would
be any good.
(The Story Girl, Chapter 14)
Ingredients:
8 cups blueberries
8 cups water
4 pounds sugar
1 envelope of dried yeast
Directions:
1) Mix the ingredients in a large earthenware jar.
2) Place the jar in a dark, cool place for 30 days. Stir contents once per
day.
3) After 30 days, strain the wine through a strainer lined with a cheesecloth,
and discard the solids. Strain a second time through a fresh cheesecloth.
4) Pour the wine into sterilized bottles and seal.
5) Age wine in a cool, dark place for at least 2 months before drinking.
"Mrs. Eben came to the door with a pan of puffy, smoking-hot soda
biscuits in her hand."
(Further Chronicles of Avonlea, Chapter 9)
Ingredients:
3 cups flour
1/2 cup butter
1 tablespoon cream of tartar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/3 cup milk
1 teaspoon vanilla
1 egg yolk, beaten
Directions:
1)
Mix flour, baking soda and powder and salt.
2) Mix in butter.
3)
Add milk and vanilla.
4)
Mix with a fork until dough pulls
away from bowl.
5)
Place on a floured board, and roll into 1 inch thick sheet.
6)
Slice 16 to 24 biscuits. Re-roll if necessary, but avoid overhandling
the dough.
7)
Place on ungreased cookie sheet two inches apart.
8)
Brush beaten egg yolk
on top of biscuits.
9)
Preheat over to
400 degrees F and bake for 20 to 30 minutes or until golden brown.
Mrs. Gardiner's Lily Salad
"Pat contrived to get through
the reception and the supper but she found she couldn't eat, not even a
chicken slice or the lovely "lily salad" mother
had made."
(Pat of Silver Bush, Chapter 7)
Ingredients:
one head of lettuce
hard boiled eggs
mayonaise dressing
Directions:
1) Cut the whites of the eggs into long strips.
2) Mix the egg yolks with
the mayonnaise dressing.
3)
Place a few crisp leaves of lettuce on each plate, then arrange the white
strips of egg like lily petals and make a mound of the yolk and dressing
in the center of each lily.
Mr. James Armstrong’s Rice Pudding
My dad is a splendid cook. You ought to see the rice puddings he can make."
"Does he put raisins in them?" asked Lewis with a twinkle.
"Lots and lots. There's nothing mean about my dad."
(Anne of Windy Poplars, Year 2, Chapter 2)
Ingredients:
2 1/2 cups of milk
1/3 cup white rice
1/8 teaspoon salt
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup raisins (or more, if you prefer!)
Directions
1) Mix the milk, rice and salt in a sauce pan and bring
to a boil over high heat. Then reduce heat to low and cook until the rice
is tender. Stir frequently.
2) Whisk together egg and
brown sugar in a mixing bowl.
3)
Transfer half a cup of the rice to the egg/sugar mixture, and beat
together.
4) Transfer contents of the mixing bowl back into the saucepan. Stir mixture
on low heat for 10 minutes until the pudding thickens.
5) Add and stir in the vanilla and raisins, remove from heat.
6) Serve either
warm or cold.
Yield: 2-3 servings
Aunt Elizabeth's Oatcakes
Emily drank the milk and worried down the oatcakes, still gazing about her.
(Emily of New Moon)
Ingredients:
6 ounces oatmeal
2 ounces flour
1 teaspoon salt
10 ounces warm water
Directions:
1) In a bowl, mix the flour, oatmeal and salt.
2) Add warm water slowly and mix.
3)
Place the dough on a lightly floured board.
4) Roll and flatten dough to be 1/4-inch thick, and cut into triangles.
5) Cook oatmeal triangles on a pan or griddle until both sides are golden
brown.
6) Butter and serve.
Yield: 4 servings
This recipe from the CookbookWiki.
Susan Baker's Gold-and-Silver Cake
Alas, when dinner time came the cake, done to a turn, filled and iced,
was sitting triumphantly on the kitchen table. It was a favourite cake of
Rilla's . . . "Gold-and-silver cake" did sound so luxuriant . .
. but she felt that never again would she be able to eat a mouthful of it.
(Anne of Ingleside, Chapter 34)
Ingredients:
Gold cake:
8 eggs yolks
1 cup butter
2 cups sugar
4 cups flour
1 cup sour milk
1 teaspoon baking soda
1 teaspoon corn starch
1 teaspoon lemon or
vanilla flavoring
Silver cake:
8 egg whites
2 cups sugar
1 cup butter
4 cups flour
1 cup milk
1 teaspoon baking soda
1 teaspoon corn starch
almonds
Your favorite icing
Directions:
1) Mix the ingredients for the gold cake in one bowl.
2) Mix the ingredients for
the silver cake in a second bowl.
3)
In two eight-inch round cake pans, alternatively
spoon in a large spoon of gold cake batter and then a large spoon of silver
cake batter.
4) Bake at 350 degrees F (175 degrees C) for approximately 35 minutes until
a toothpick inserted into the center of the cake comes out clean.
5) Let the cakes cool.
6) Then ice and layer the cakes with your favorite icing.
This recipe is from the Swedish-English
Cook Book.
Last Updated 05.09.09
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