Nova Scotia Recipes
Just a collection of recipes from my nanny's recipe files that you may find interesting.
HORS D’OEUVRES and SWALLIES
Bacon Wrapped Scallops
- scallops
- bacon
Take a half slice of bacon and wrap around scallop, secure with a toothpick. Make at least 10 for each person. Broil at 400F for 25-30 minutes rotating once.
Blueberry Wine
- 2 quarts blueberries
- 4 quarts boiling water
- 6 cups sugar
- 3 cups prunes
Add boiling water to berries and crush berries. Bring to boil
and cook 10 minutes. Strain juice and add 6 cups of sugar
to 1 gallon juice. Cool to lukewarm, add prunes and 1 pkg
Yeast. Cover with cloth and let stand in a warm place for
2 months. Strain , bottle and cork. Dandelion Wine
Three quarts of dandelion bloom, pour a gallon of boiling
water over them, let stand overnight. Strain , add
juice of three lemons and one orange. Add 3 lbs. Of
sugar and boil ½ hour. When cool add half cake yeast
spread on slice of toast. Let stand until fermentation
ceases. Bottle and cork well.
Mussels Steamed with Wine
- mussels
- water or white wine
- melted butter
- Optional sprinkling of basil, summer savoury, thyme, or parsley
Cultivated mussels are quite clean and do not require much prep work - simply rinse mussels and remove the "beard" if still attached. Mussels may open slightly when exposed to air. To test mussels for freshness, tap the shells of any that are open. If the mussel's shell does not close, discard it and do not cook it. As well, fresh mussels will sound solid, not hollow, when tapped with a knife.
Place mussels in a pot with 1/2 cup water or white wine. You may also add minced celery or garlic. Cover pot, place on stove and steam over moderate heat for 5-10 minutes until shells open wide and meat loosens from shell. Discard any mussels that do not open. Serve with melted butter for dipping - some like to mix melted butter and vinegar together for dipping.
One pound of mussels will yield about one cup of mussel meats. For an appetizer, allow 10-12 mussels per person, for a main course allow 20-25 per person (or more).
Nova Scotia Scotch Eggs
Makes six servings
- 6 eggs, hard boiled
- 1/2 cup flour
- 1 lb Lunenburg or other fresh sausage (see recipe below)
- 1 egg, beaten
- 1 tablespoon water
- 1 to 1 1/2 cups fine breadcrumbs
Roll eggs in the flour, and, using floured hands, press sausage meat around
each egg to cover. Beat egg and water lightly together. Dip each egg into
the egg/water mixture, and then roll in the breadcrumbs. Fry in deep fat at
350 degrees, allowing time to thoroughly cook the sausage meat and brown the
exterior. Drain on paper and serve hot or cold
Nova Scotia Stuffed Mushrooms
- 12 stuffing mushroom caps
- 1 Tbsp. butter
- 2 Tbsp. lemon juice
- 12 mussels, cooked & shelled
- 3 slices bacon - partially cooked, until crispy not crunchy, and cut into 1 inch (2.5cm) pieces
In a skillet over medium heat melt butter, add lemon juice and fry mushrooms for 3 to 5 minutes. Place mushrooms on a baking sheet, save juice, On each upside down mushroom cap place a piece of bacon and a mussel. Pour reserve butter and lemon juices over mussels. Bake in a preheated 450 R (230 C) oven for 10 minutes. Serve hot. Makes 12 servings.
Potato Salad
- 8 cups cubed cooked potatoes
- 1/2 cup chopped green onion
- 1/4 cup thinly sliced radishes
- 4 hard cooked eggs, chopped
- 1 1/2 cups mayonnaise
- 1 teaspoon dry mustard
- 2 tablespoons vinegar
- 2 teaspoon salt
- Pinch of pepper
In a small bowl, combine mayonnaise, dry mustard, vinegar, salt and pepper; set aside. In a large bowl, combine cubed potatoes, onion, radishes and chopped hard cooked eggs. Pour dressing over potato mixture and toss gently. Sprinkle a bit of paprika on top and garish with a few celery leaves and sliced eggs. Chill at least three hours. Makes about 10 to 12 servings.
Solomon Gundy
- 1/2 dozen salt herring
- 2 medium onions
- 2 cups vinegar
- 2 tablespoons pickling spice
- 1/2 cup sugar
Remove tails and heads from herring. Clean inside and remove the skin. Cut in pieces about 1 inch thick and fillet the pieces. Soak in cold water about 24 hours. Squeeze the water from the herring. Place in bottle with slices of onion, in alternate layers. In a saucepan, heat the vinegar and add pickling spice and sugar. Let cool; then pour over the herring in the bottles.
Served usually as an appetizer, with either the pickled onions or fresh onions, along with sour cream for dipping.
SOUP
Cabbage Soup
- 1 head of cabbage
- 2 pounds stewing beef
- 12 cups water
- 2 medium onions
- 2 cups sliced carrots
- 4 potatoes
- 2 tablespoons salt
- 1/4 teaspoon pepper
Cut beef up into bit size pieces and place into pot with water. Let boil for 20 minutes. Add carrots, onions, cabbage, salt and pepper to pot, let cook on medium heat for 20 minutes. Add cut up potatoes, cover the pot and let simmer on low heat for one hour. This recipe makes about six quarts of soup. It's a great soup for a cold day.
Clam Chowder
- 1 cup diced raw potatoes
- 1 medium diced onion
- 1 can baby clams
- 1 can evaporated milk
- 1 can lobster paste
- salt, pepper and butter to taste
Cook potato and onion in small amount of water, until done. (About 12 minutes). Add milk, clams and lobster paste. Heat but do not boil! Remove from heat and add salt, pepper and a generous pat of butter. Serve at once, in warm bowls. Makes 4 large servings.
Deer meat stew 1 1/2 lbs deer meat, 2 tbsp. fat, ½ cup onions, 4 medium potatoes (cubed), 1 tsp. salt, 1/4 tsp. pepper, 4 carrots
Method: Brown deer meat in hot fat, season with salt & pepper, Add 11/2 c. Water, simmer for about 15 min. Add onion, carrots and potatoes. Simmer for 1 1/2 - 2 hours.
Turnip may be added.
Doughboys (Dumplings)
- 2 tablespoons shortening
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
Rub shortening into the sifted dry ingredients. Gradually add the milk and mix lightly with a fork to form a soft dough. Drop by spoonfuls on top of boiling stew, being careful not to have the liquid higher than the vegetables. Cover tightly and do not peek for 12-15 minutes.
Porcupine Stew
Skin and clean porcupine wash good. Cut into cubes Put in pot with onion and boil for a few hours according to size of the porcupine. Add salt and pepper and summer savoury. When the porcupine is almost done add the vegetables. Add turnip first. Add carrots add potatoes
Rabbit Stew
1 Whole Rabbit (cut up) 4 carrots pieces of salt pork 1 small turnip 1 lg. Onion 6 potatoes (cubed)
Method: Skin rabbit ,wash and clean . Skillet- fry pork and onion add to rabbit boil ½ hr.Add turnip & carrots & potatoes boil until vegetable are done. May add dumplings.
Scallop Chowder
- 3/4 pound scallops, minced
- 2 tablespoons butter
- 2 medium onions, diced
- pinch of basil
- 1 bay leaf
- 2 small potatoes, diced
- 2 cups milk
- 3 cups water
- 6 large chowder crackers
- paprika
- salt and pepper
Wash scallops thoroughly; mince by putting through food grinder. Melt butter in deep pot, add onions, fry 5 minutes, or until light brown. Add potatoes, basil, bay leaf, and water; cover, cook 15 minutes, or until potatoes are tender. Add milk and scallops, gradually heat to boiling point, 5 minutes, when scallops begin to shrivel, then add salt and pepper to taste. Pour piping hot chowder over buttered crackers in preheated chowder bowls. Sprinkle with dash of paprika. Serve immediately.
SERVES 6.
SHIPWRECK
- 2 large onions
- 1 lb. Ground beef
- 1 cup chopped celery
- 1 can boiling water
- 2 med. Potatoes
- ½ cup long grain rice
- 1 can tomato soup
- salt and pepper
Peel onions and slice over bottom of 2 quart casserole.
Sprinkle with salt and pepper. Slice potatoes over onions.
Salt and pepper. Pat ground beef over. Sprinkle with salt
and pepper. Put rice on next, followed by celery.
Mix soup and water together. Pour over top. Bake, covered,
in 350 degree oven for 2 hours. Yield 4 servings.
MEAT & POULTRY
Baked Ham
1 smoked picnic shoulder(6-8 pounds)
Glaze:
- 1 cup brown sugar, tightly packed
- 2 teaspoons dry mustard
- 3 tablespoons all purpose flour
- 4 tablespoons vinegar or pineapple juice
Place ham in a large pot with enough cold water to cover 3/4 of ham. Bring water to a boil and boil for 1 1/2 hours to
remove excess salt.
Drain ham and remove rind from meat. Cut gashes diagonally to form diamonds about 1/4 inch deep. Stud diamonds with cloves. Bake at 325-350 F for 2 hours.
Meanwhile make glaze. Increase oven temperature to 425 F. Spread glaze over ham. bake 15-20 minutes basting once or twice with glaze Chicken & Dumplings 1 chicken, about 5 pounds
- 3 cups water
- 1 cup celery tops
- 1 bay leaf
- 2 teaspoon salt
- 4 potatoes, peeled and halved
- 4 medium onions
- 4 carrots, sliced
- 1 3/4 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
In a large saucepan, combine the chicken, water, celery tops, bay leaf and salt. Bring to a boil. Cover, reduce heat and simmer for 1 1/2 hours. Stir in the potatoes, onions and sliced carrots. Continue cooking until chicken and vegetables are tender. Remove from heat and allow to cool to lukewarm. Remove chicken and discard bones and skin. Skim off excess fat. Stir chicken into broth and bring to a boil. Meanwhile, blend flour, baking powder and salt into a bowl, stir in milk. Drop by spoonfuls over the simmering broth. Cover and simmer about 20 minutes without lifting lid. This recipe makes 4 servings.
Country Pot Roast
- 1 boneless chuck roast, about 4 pounds
- 1/3 cup flour
- 1 teaspoon salt
- 1 1/2 teaspoon thyme
- 1/4 teaspoon pepper
- 3 tablespoons shortening
- 1 cup water
- 8 small potatoes
- 4 medium carrots
- 3 onions
- 3 tablespoons flour
- 1/4 cup water
Dredge roast in a mixture of flour, salt, thyme and pepper. In a large saucepan melt shortening. Add meat and cook until browned on all sides. Stir in one cup of water. Bring to a boil, cover tightly, reduce heat and simmer for 3 hours or until meat is almost tender. Stir in potatoes, carrots and onions. Cook until the vegetables are tender, about 30 minutes longer. Remove meat to platter and surround with vegetables. To make gravy mix three tablespoons of flour to 1/4 cup of water to make a smooth paste. Gradually stir into hot liquid in pan and cook, stirring constantly, until thickened. Serve with roast. Serves 6 to 8 people.
Fresh Lunenburg Sausage
Makes 3 1/2 pounds
- 2 1/2 pounds ground pork
- 1 pound ground beef
- 1 tablespoon pepper
- 1 1/2 tablespoons coriander
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons allspice
- 3/4 teaspoon summer savory
- 1/2 cup warm water
Thoroughly combine ground pork and beef. Separately, combine spices well.
Season meat to taste by adding half of the spices to meat mixture, mixing
well, then sauteing a small amount of the meat mixture until thoroughly
cooked, and tasting. Continue in this manner, until you achieve the
spiciness you desire. This sausage can be used for the Scotch Eggs, formed
into patties, or stuffed into casings, as desired. Patties or links will
take about 15 to 20 minutes to cook in a skillet over medium heat Greek Kabobs 1 lb. Pork cut into cubes
- ¼ cup lemon juice
- ¼ cup vegetable oil
- ½ tsp. Rosemary
- 1 Tbsp garlic powder or 2 cloves minced garlic
- ¾ cup plain yogurt
- ½ tsp. Oregano
- 1/8 tsp. Black pepper
- 1/8 tsp. Garlic salt
- ½ tsp. Onion powder or 1 Tbsp. Minced onion
- ½ cucumber sliced
Place pork cubes in a plastic bag. Combine lemon juice, oil, rosemary and garlic; pour over pork in bag. Seal bag and marinate in refrigerator, 4–24 hours. Remove pork from marinade; discard marinade. Skewer cubes loosely on bamboo or metal skewers. Preheat barbecue on high; reduce heat to medium. Grill kabobs, turning frequently, about 10 minutes, or until nicely browned. Meanwhile, combine yoghurt, oregano, garlic salt, pepper and onion. Gently stir in cucumber. Serve with kabobs.
Donairs
- 5 lbs hamburger
- 1/2 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons oregano
- 1/2 cup m.s.g or Accent seasoning
- 1 cup breadcrumb
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- salt
Sauce
- 2/3 cup canned milk
- 2/3 cup sugar
- 1/4 cup vinegar
1. Mix well loaf ingredients and shape into 1 or 2 loaves.
2. Bake on broiler pan or cake rack on cookie sheet at 300 degrees for 1 1/2 hours and cool.
3. Slice very thin and warm before using (heat in frypan). This can also be frozen and used any time. Method: Run water over Pita bread and fry in pan with a little oil.
4. Spread with sauce and add meat, finely chopped onion, chopped tomato and lettuce.
Rappie Pie
- 1 peck potatoes
- 2 chickens (3 or 3½ lbs each) - can also use rabbit
- 2-3 large onions
- ¼ lb butter
- salt & pepper to taste
- poultry seasoning
You will need a grater, a large pan (17"x12"x2"), and a sturdy cloth bag.
Simmer the chickens in a pot on top of the stove with plenty of onions and seasonings. When cooked, separate the meat from the bones and chop meat into pieces. Save the broth.
Meanwhile, peel the potatoes and soak in cold water. Grate about 10 potatoes at a time and then place them in a cloth bag.
Squeeze tightly until all the water and starch is removed. Do all the potatoes this way. Save the liquid from the potatoes: measure it. You must measure an equal amount of chicken broth to replace the potato water. When the potatoes are all squeezed, loosen them in a large pan and gradually add the measured chicken broth, stirring slowly. The potatoes may take on a jelly-like appearance. Be sure there are no lumps. Add seasonings and stir very well.
Mix the potato mixture, chicken pieces and chopped onion all together in a large, well-greased roasting pan. (Some people prefer to arrange in layers, either is fine). Top with several pats of butter.
Place pie in a hot (400º F) oven for about 2 hours, or until a brown crust is formed.
Note: Some people like to lay strips of bacon across the top to form a crust.
- Turkey or Chicken Stuffing 15 potatoes, cooked and mashed
- 2 medium onions
- 5 slices dry white bread
- 1/2 cup butter
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon summer savory
I am not really sure what the history of this recipe is from, but it was one that my Grandmother used in Nova Scotia and one that my Mother used at Christmas time. My Mother would also add crackers to the recipe. This recipe makes about 8 cups of stuffing, enough for a 12 lbs turkey.
SEAFOOD
Boiled/Steamed Lobster
Fresh lobsters are a greenish-blue colour and are sold live. Some people are bothered by the standard cooking method, which involves putting the live lobster into boiling water. If you wish, you can kill the lobster first by severing its spinal cord by putting a sharp knife blade through its body just behind the head. Only do this immediately before cooking - lobsters are not fit for cooking after they have been dead any length of time.
Fill a large pot about 1/8 to 1/4 full of water. Add a generous amount of salt - you want the water to be similar in saltiness to sea water.. Bring to a boil on the stovetop. When the water has reached a full boil, place the lobsters into the pot and cover tightly. Do not reduce heat. Check about every five minutes. When the lobsters are done they will be a bright red color and the antennae will pull off easily. Do not eat lobsters that have not turned red.
A note about rubber bands - The taste of the meat will be better if you remove the bands from the lobster's claws before cooking. Please do be very careful of the claws though as they can deliver a nasty injury to an unwary finger
Fried Lobster
- 2 cups cooked lobster
- 2 eggs
- 2 tbsp. butter
- salt and pepper
Beat 2 eggs until fluffy. Dip cooked lobster in egg mixture and place in frying pan in which 2 tbsp. of butter has been melted.
Sprinkle with salt and pepper and fry lightly until golden brown.
Salt Cod - preparation and quick recipes
- salt cod
- fresh water
Thoroughly rinse the salt cod thoroughly under running water. Then soak it, either whole or cut up, in a generous bowl of water. Keep soaking, changing the water several times a day, until the water tastes only mildly salty. The easiest way to do this is to put the cod in a colander, and submerge the colander in the bowl of water. When you want to change the water, just take out the colander.
Soaking usually takes a day, but large fillets or particularly salty brands can take two or three. If the fish is hard as a board then it underwent a heavy cure. A lightly cured cod fillet is flexible due to its greater moisture content.
Salt cod has to be cooked once it's desalted, but just a few minutes are enough. A couple of easy suggestions:
● Sauté bite-size pieces with garlic, and serve warm with white beans, black pepper, and a drizzle of olive oil.
● Soak salt cod in milk for an hour, and then coat with flour and pan-fry.
● Sauté salt cod pieces with tomatoes, green peppers, garlic, scallions, and cayenne. Add lime juice and serve over rice.
Poaching - After soaking pour off the water and cover the fish again with fresh cold water, then heat it gently on the stove. When the water begins to bubble, skim off the froth, reduce the heat, and poach for 15 to 20 minutes according to the thickness of the fish. Drain the cod and you are ready to proceed with any salt cod recipes.
SALT FISH DINNER with DRAWN BUTTER
Water salt fish ( if pieces large) about 24 hours changing
water often. Boil fish 15 minutes. In separate pot cook
potatoes and dumplings. Serve with drawn butter as
given below.
DRAWN BUTTER sauce:
- 2 boiled onions
- ¼ cup butter
- 1 tbsp cornstarch or flour
- 2 cups boiled water
until thickened. Serve hot with fish and potatoes
South Shore Boiled Dinner
- 1 pound salt cod
- 1/4 pound bacon, diced
- 6 carrots, halved
- 1 small turnip sliced
- 4 medium potatoes
- 4 small onions
- 1 cup thin white sauce
- 2 tablespoons chopped parsley
- 2 hard cooked eggs
Soak fish overnight in cold water. Drain and cover with fresh cold water; bring to the simmering point and cook until tender. Drain. Fry bacon until crisp. Combine the vegetables and cook in salted water until tender. Place cod on platter; surround with vegetables and top with the bacon and vegetables. Cover with the white sauce and garnish with parsley and eggs.
VEGETABLES
Maple Syrup Baked Beans
- 1pound dry white beans, rinsed and cleaned
- 6 cups water
- 6 slices bacon, cut in 2-inch pieces
- 1 small onion, chopped
- 1/2 teaspoon dry mustard
- 1 1/2 teaspoons salt
- 1/2 cup dark maple syrup
- 2 tablespoons brown sugar
- 2 tablespoons butter
Bring the beans and water to a boil in a large saucepan and boil for 2 minutes. Remove from heat and let stand, covered, for an hour. Return to a boil, reduce heat and simmer, covered, for 40 minutes. Drain, reserving cooking liquid. Place half of the bacon in a bean crock, add beans. In a separate bowl combine the reserved cooking liquid, onion, dry mustard, salt and maple syrup. Pour over the beans and top with remaining bacon. Bake, covered at 325 F for about 3 hours, checking occasionally and adding a bit of water if beans appear dry. Cream together the brown sugar and butter. Sprinkle over the beans and bake, uncovered, an additional hour. Serves 6-8.
Saturday Night Baked Beans
- 2 cups dried white pea beans
- 1 onion, chopped
- 1/2 cup salt pork or bacon, finely diced
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1/4 cup molasses
- 1/4 cup ketchup
- 1/2 teaspoon dry mustard
- 1 tablespoon brown sugar
- pepper to taste
Pick over and wash beans thoroughly. Soak beans in cold water overnight.
Place beans and water in which they were soaked, in saucepan and simmer for 1/2 hour. Place beans in bean pot or casserole dish; add all other ingredients. Mix well. If needed, add some boiling water to cover beans.
Cover pot and bake in a slow oven at 250 F-300 F for 6 - 8 hours, remove cover during last 1/2 hour. To keep beans moist and covered with liquid add boiling water 2 - 3 times; stir occasionally. DO NOT ADD WATER DURING LAST 1/2 HOUR.
Nova Scotia Fiddleheads
Take fresh fiddleheads and boil until tender; about 15 minutes. Serve with salt and butter.
DESSERTS
Almond Apples
- 2 eggs
- 1/8 cup sugar
- 1-cup milk
- few drops vanilla
Blend together and cook in the top of a double boiler over hot (not boiling) water, until thick.
- 1/4 cup white sugar
- 1-cup water
- 4 medium Nova Scotia cooking apples
- 1/4 cup candied peel
- 1/8 cup brown sugar
- 1/4 cup almonds
Peel and halve apples. Poach in sugar and water in a deep frying pan until tender. Place apples in ovenproof dish; fill the centres with candied peel. Pour hot custard around and over apples. Top with brown sugar and almonds, place under a grill for 2 to 3 minutes until brown.
Apple Almond Phyllo Crisps
- 2 sheets phyllo pastry
- 2 tsp soft margarine/butter melted
- 2 tbsp chopped almonds, toasted
- 1 1/2 tsp icing sugar
Lay single sheet of phyllo on counter; brush with half of the margarine. Using scissors, cut crosswise into three 5-inch wide strips; fold each into thirds to form square shape. Using scissors, round off corners and gently meld into muffin cups. Repeat with remaining phyllo to make 6 shells. Bake in 400F oven for 5 minutes or until golden.
Apple Filling:
- 1/3 cup packed brown sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 3 cups sliced peeled Nova Scotia apples
In heavy skillet, combine sugar, lemon juice and cinnamon; cook over medium heat until bubbly. Add apples and cook, stirring often, for 5 minutes or until tender; let cool slightly. Spoon into prepared shells. Sprinkle with almonds; sift icing sugar over top. Serve warm or at room temperature. Makes six servings.
Apple Crisp
- 6 cups apples peeled, cored and sliced
- 1/2 cup brown sugar, firmly packed
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- TOPPING
- 1/2 cup flour
- 1/3 cup butter
- 1/2 cup brown sugar, firmly packed
- 1 cup rolled oats, old fashioned
- 1/2 teaspoon cinnamon
Preheat oven to 350 F. Combine first four ingredients and place in buttered 6 cup baking dish or 8 inch square baking pan. Place flour in mixing bowl, add butter and rub or cut in until mixture resembles breadcrumbs. Add sugar, cinnamon
and rolled oats and mix well. Spread mixture over apples and pat firm. Bake until apples are tender and topping is brown. Serve warm with cream, custard, or ice cream.
Apple Temptation
Crust:
• 1 cup flour
• 1/2 cup soft butter
• 2/3 cup ground almonds
• 2 tbsp sugar
Filling:
• 1 cup sweetened condensed milk
• 2 cups sour cream
• 2 eggs
• 1/2 cup apple cider
• 1 tsp vanilla
• 8 Nova Scotia apples, sliced
Mix flour, butter, ground almonds and sugar together until mixture forms a ball and is well combined. Press into a baking dish. Bake at 350 F for 15-20 minutes until golden brown. Cool. Combine milk, sour cream, cider, eggs and vanilla. Pour into crust and bake for 30 minutes or until set. Chill. Sauté apples until tender, then arrange in a design on top. Then dust with cinnamon and nutmeg
Apple Torte
Crust:
• 1/2 cup butter
• 1/4 cup brown sugar
• 1 egg yolk
• 1 cup flour
• 1/2 cup coconut
• 1/2 tsp cinnamon
Beat butter, sugar and egg until fluffy, add flour, coconut and cinnamon, mix with fingers. Should be crumbly consistency. Bake 10 minutes at 400F, use 10" pan lined with silicone paper or heavy brown paper.
Cake Layer:
• 2 eggs
• 3/4 cup oil
• 3/4 cup sugar
• 1 cup flour
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 cup coconut
• 1 1/2 cup grated Nova Scotia apples (3 medium)
Beat eggs, sugar and oil three to five minutes, add flour, beat a few minutes, add remaining ingredients. Bake 45 minutes at 375F. Cool a few minutes
Cream Cheese Topping:
• 250 g cream cheese
• 1/4 cup sugar
• 1 egg
• 1 tsp almond flavouring
Beat together and put on top of cake layer. Bake at 400F for 10 minutes. Reduce heat to 350F for 25 minutes.
Apple Topping:
• 3 or 4 Nova Scotia apples, peeled, cored, cut in eighths
• 1/2 cup sugar
• 1 cup water
• 1 1/2 tbsp corn starch
Heat just to boiling so sauce thickens but apples do not over cook.
When cake has completely cooled, arrange apple pieces and sauce on top. Spread some sauce down the sides of the cake.
Press onto the sides: 1 cup toasted coconut
BlueBerry Crisp with Maple Syrup 3 cups fresh or frozen wild blueberries 1/2 cup pure maple syrup 1 teaspoon cinnamon 1/3 cup cornstarch Topping: 1 1/2 cups flour 1 cup brown sugar 1/2 cup butter or margarine 1 teaspoon almond flavouring, optional Combine wild blueberries, syrup, cinnamon and cornstarch. Spoon into an 8 inch, well-greased baking pan. Mix flour and sugar. Cut in butter until mixture resembles coarse bread crumbs. Stir in almond flavouring. Spread topping evenly over berries. Bake 25 to 30 minutes at 400 degrees F. Cool; sprinkle with icing sugar. Serve with ice cream or whipped cream. Wild BlueBerry Grunt Sauce: 2 cups fresh or frozen wild blueberries 1/4 - 1/2 cup water 1/3 cup water Dumplings: 1 cup flour 2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon salt 1/2 tablespoon butter 1/2 tablespoon shortening 1/3 - 1/2 cup milk vanilla ice cream or whipped cream for garnish
Wash and drain berries, combine with sugar and water and bring to a boil in a large saucepan. Reduce heat and simmer until berries are soft and sauce begins to thicken, about 5 minutes. Whisk together flour, baking powder, sugar and salt. Cut in butter and shortening. Stir in just enough milk to make a soft dough. Drop the batter by tablespoons on top of the simmering berry sauce. Immediately cover saucepan and cook over medium heat without removing cover for 15-18 minutes. Serves 4-6. Blueberry Sauce 2 cups wild blueberries 1/2 cup water 1/4 cup sugar 1 teaspoon fresh lemon juice 2 tsp corn starch
In a small sauce pan combine one cup wild blueberries, 1/4 cup water, sugar and lemon juice. Stir and bring to a boil. Turn down heat, simmer 7 to 10 minutes. Mix the cornstarch into 1/4 cup water until dissolved and add to the wild blueberry mixture; stir until thick then add the remaining cup of wild blueberries. Cook 3 minutes on low heat. (Makes about 1 cup or four servings)
Butter Tarts
- 1/2 cup raisins
- 1/4 cup butter
- 1/2 brown sugar
- 1 cup corn syrup
- 2 eggs
- 1 teaspoon vanilla
Preheat oven to 375°F. Prepare pastry; roll out half and cut with a floured cookie cutter and line 18 medium-sized muffin cups. Pour boiling water over the raisins and let soak for 5 minutes. While raisins are soaking cream butter and brown sugar, blend in corn syrup and beaten eggs, then vanilla. Drain raisins and line each tart shell with the raisins. Then fill each tart shell 2/3 full with mixture. Bake in oven for 20 to 25 minutes. Makes eighteen tarts
CINNAMON ROLLS
- 2 pkg. Yeast
- 1 cup lukewarm water
- 2 tsp. White sugar
- 1 cup milk
- 1 tsp. Salt
- ½ cup white sugar
- 2 eggs, well beaten
- 1 tsp. Grated lemon rind
- 6 cups flour
- Mix: 1 tbsp. Cinnamon and 1/3 cup brown sugar
Soften yeast in lukewarm water and 2 tsp white sugar.
Scald milk and add butter, white sugar and salt.
Cool and add yeast. Add enough flour to make a
thick batter. Add well beaten eggs and lemon rind
and beat well. Add enough flour to make a soft
dough. Then turn out on a board and knead until satiny.
Place in a greased bowl and let rise until double in
bulk. Place on a board and roll out dough. Spread the
top with butter and sprinkle with mixture of brown
sugar and cinnamon. Roll in a round ring and cut in
slices of abut ½ inch thick. Place in a pan and let
rise, until double in bulk. Then bake at 375 degrees
for 25-30 minutes. Remove from the oven and cover with
a thin icing sugar. Makes 3 dozen rolls.
DATE SQUARES
- 1 ½ cups flour, all purpose
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup butter
- 1 cup brown sugar
- 1 ½ cups rolled oats Date Filling:
- 2 cups chopped dates
- ¾ cup cold water
- 2 tbsp brown sugar
- grated rind of ½ orange (optional)
- 2 tbsp orange juice (optional)
- 1 tsp lemon juice
Preheat oven to 325 degrees F. Combine flour,
baking powder, baking soda and salt. Rub or cut in
butter until mixture is crumbly. Add sugar and oats.
Mix well. Spread half crumbs in greased, shallow,
9-inch square pan. Pat mixture until firm and smooth.
Cook dates , water, orange rind and sugar in small
saucepan over moderate heat until thick and smooth.
Remove from heat and add fruit juices. Mix well.
Bake at 325 degrees F for 35-40 minutes until lightly
browned. Cut squares while hot and allow to cool in pan.
Dutch Apple Tart
Crust:
- 1 cup butter
- 2 cup flour
- 1 cup sugar
- 1 tsp baking powder
- 1 large egg, beaten
Combine butter, flour, sugar and baking powder into coarse mixture. Add egg. Reserve half cup for topping. Form rest into a ball of dough. With fingers, meld evenly to bottom and half way up sides of greased, floured 10" spring form pan.
Filling:
- 3 lbs Nova Scotia Red Delicious apples
- 1 tbsp lemon juice
- 1 cup sugar
- 2 tsp grated nutmeg
- 2 tbsp ground cinnamon
- Pinch of ground cloves
- 3 tbsp sherry
Peel and core apples; dice into quarter-inch pieces. Combine apples, lemon juice, sugar, spices, flavouring; spread in crust. Level filling and sprinkle reserved crumb mixture over top. Bake in centre of preheated 350 F oven for one hour, or until topping browns. Let cool, then refrigerate. Unmold and cut into 12 wedges. Serve with whipped cream, if desired.
GINGERBREAD
- 2 ½ cups flour
- 1 ½ tsp baking soda
- ½ cup butter or shortening
- ½ cup sugar
- 1 cup molasses
- 1 tsp cinnamon
- 1 tsp ginger
- 1 egg
- ½ tsp salt
- 1 cup hot water
Cream shortening, sugar, and egg. Blend well. Sift flour,
soda, and spices together and add to creamed mixture
with hot water. Mix until very smooth. Add a few raisins
if desired. Bake in moderate oven 35 minutes.
Honey Spice Cake
- 1 3/4 cups cake flour
- 1/2 teaspoon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup shortening
- 2/3 cup brown sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 3/4 cup buttermilk
- 1/2 cup honey
Preheat oven to 350°F. Grease two 8-inch cake pans. Sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg. Cream shortening, then beat brown sugar until light and fluffy, add eggs and vanilla. Combine buttermilk and honey. Stir dry ingredients into creamed mixture. Turn into prepared pans. Bake in oven for 30 to 35 minutes, or until cake springs back.
Maple Apple Crisp
- 4-5 medium Nova Scotia apples, peeled and sliced (4-5 cups)
- ½ cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 Tbsp. Cornstarch
- ½ cup butter or margarine
- 1 cup brown sugar
- 1 ½ cups flour
- ½ tsp almond flavouring
Mix apple slices with spices and maple syrup, and arrange in greased 20 cm (8") square pan. Dust with cornstarch. Mix butter, flour, sugar and almond flavouring until mixture resembles coarse breadcrumbs. Spread topping over apples, bake at 190 °C (375 °F) until topping is nicely browned, about 25-30 minutes. Cool slightly, sprinkle with icing sugar and serve with ice cream or whipped cream. Yield: 6-8 servings
Maple Syrup Cake
Cake:
● 1/2 cup shortening
● ½ cup granulated sugar
● 1 tsp vanilla extract
● ½ cup pure maple syrup
● 2 eggs, lightly beaten
● 1 3/4 cups all-purpose flour
● 2 ½ tsp baking powder
● ½ tsp salt
● 1/4 cup milk
● ½ cup chopped nuts
Maple Cream Icing:
● 1pkg 4 oz (125 g) cream cheese, softened
● 1 tbsp maple syrup 15 mL
● 1 ½ cups icing sugar 375 mL
Cake: In a mixing bowl, cream together shortening, sugar and vanilla until well blended. Gradually beat in maple syrup. Add beaten eggs to mixture. Stir until well blended. In a small mixing bowl, combine flour, baking powder and salt. Alternately add the dry ingredients and the milk to the maple mixture until well blended and smooth. Fold in nuts.
Place batter in a greased 8 x 8 inch ( 20 x 20 cm ) baking pan and bake in a preheated 350°F ( 180°F ) oven for 45 minutes or until tester inserted in the cake comes out clean. Cool. Makes 16 pieces.
Icing: In a medium sized bowl, mix together cream cheese and maple syrup until smooth with a hand mixer. Gradually beat in icing sugar until smooth
Nova Scotia Blueberry Muffins
- 2 cups flour
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup milk
- 1/2 cup butter melted
- 1 cup blueberries (fresh or frozen) you can substitute any fruit
Stir dry ingredients together and add blueberries. Combine egg, milk, and melted butter. Add to blueberry mixture, stirring just to moisten. DO NOT BEAT.
Bake at 375° for 20 minutes. Add 5 minutes for frozen berries
Oatcakes
- 3 cups Rolled quick oats
- 3 cups Flour, all purpose
- 1 cup Brown sugar
- 1 tsp. Baking soda
- 1 1/2 cup Shortening
- 2/3 cup -Cold water, up to 3/4 cup
Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4" thick on a lightly floured board. Cut into circles and place on greased baking sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon size.
Oatmeal Cookies
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups rolled oats
- 3/4 cup flaked coconut
- 1 cup raisins
Preheat oven to 350°F. Cream butter and sugars until fluffy. Stir in vanilla; then beat in the eggs. Sift together flour, salt and baking soda. Add to creamed mixture. Stir in rolled oats, coconut and raisins. Drop by teaspoon about 2" apart onto cookie sheet. Bake in preheated oven for ten to fifteen minutes. Cool cookies on racks. Makes about seven dozen cookies.
Pumpkin Pie
- 2 cups pumpkin
- 3/4 cup brown sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/2 teaspoon salt
Combine ingredients in order as given. Pour into an 9 inch unbaked pie shell. Bake in a 425°F oven for 15 minutes, then reduce heat to 350°F until firm, about 35 to 45 minutes
Shortbread Cookies
- 3 1/2 cups flour
- 1 1/2 cups butter
- 1/2 cup sifted icing sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
Preheat oven to 350°F. Cream butter, icing sugar, brown sugar and vanilla until light and fluffy. Gradually stir in flour. Turn out onto lightly floured surface and roll out 1/4-inch thick. Cut into desired shapes with floured cookie cutters. Bake in oven for 10 to 12 minutes. Makes 5 dozen
Sugar & Spice Cookies
- 2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup butter
- 3/4 cup sugar
- 1 egg
Preheat oven to 375°F. Blend flour, baking soda, salt and cinnamon. Cream butter, sugar and egg. Beat until light and fluffy. Stir in dry ingredients. Cover and chill for about 1 hour. Shape into 1-inch balls and roll in a mixture of 1/2 teaspoon of cinnamon and 1/4 cup of granulated. You could press a walnut half into each ball. Bake for 12 to 15 minutes. Makes 5 dozen
Tea Biscuits
- 2 cups flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3/4 cup milk
Preheat oven to 400°F. Sift flour, baking powder and salt. Cut in with a pastry blender the shortening. Pour in the milk and stir with a fork to make a soft dough. Turn dough out onto a lightly floured surface, roll out to desired thickness. Cut with a floured cookie cutter. Place onto an ungreased baking sheet and bake for 12 to 15 minutes. This recipe makes about 20 biscuits.
Cape Breton 'Pork Pies'
Yield: 1 Servings
Ingredients
TART SHELLS:
- 1 c Butter
- 4 ts Icing sugar; confectioner's
- 2 c Flour
FILLING:
- 2 c Dates; chopped
- 1 1/2 c Brown sugar
- 1 c Water
- Lemon juice
Instructions
"How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just might be a reflection of the wonderful Cape Breton sense of humor. "
1. Tart Shells: Cut the butter into the flour; add the sugar rand knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following:
2. Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing.