|
Recipes
Some of the following recipes are a part of the Sherbrooke Village Recipe Collection. The Collection is a book of recipes printed on the old fashioned press at the St. Mary's Printery within Sherbrooke Village.
Apple Crumble
Ingredients:
6 apples peeled and sliced
1 tsp cinnamon
1/2 cup brown sugar
Sprinkle cinnamon and brown sugar over apples in baking dish, mix well.
Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup melted butter
1/2 cup rolled oats
Mix well and sprinkle loosely over apples. Bake at 350.
Cottage Pudding
Ingredients:
1 1/2 cups brown sugar
2 tsp salt
4 Tbsp butter
2 tsp vanilla
4 tsp baking powder
1 cup milk
2 1/4 cups flour
1 1/2 cups raisins
2 cups brown sugar
2 Tbsp butter
1/4 tsp nutmeg
5 cups boiling water
Mix batter in usual manner. Put batter in a greased 9x13 inch pan. Make sauce by combining brown sugar, butter and nutmeg in a deep bowl. Add boiling water and stir. Pour sauce over batter. Bake at 375° for 45 minutes or until golden brown. As this pudding bakes the batter rises to the top and sauce stays on the bottom.
Gingerbread
Ingredients:
1 cup butter and 1 cup shortening, mixed
2 eggs
2 cup molasses
2 tsp ginger
2 tsp cinnamon
1 tsp cloves
1 cup sugar
5 cups flour
3 tsp baking soda
1 tsp salt
2 cups hot water
Cream together butter, shortening and sugar. Add the beaten eggs and molasses. Add dry ingredients. Add hot water and beat until smooth. Bake in a greased 9 x 13 pan at 325 for 1 hour and 10 minutes.
Sugar Cookies
Ingredients:
1 cup butter
1 cup sugar
2 eggs, well beaten
2 1/2 cups all purpose flour
2 tsp cream of tartar
2 tsp baking soda
1 tsp vanilla
Cream the butter and sugar together until light and fluffy. Add the well beaten eggs and flavouring. Lastly add the dry ingredients which have been sifted toghether. Roll not too thin, and 1/4 of an inch, and sprinkle with granulated sugar. Bake 10 minutes at 375. Using a 2 inch cookie cutter, this makes about 5 dozen cookies.
|
