Ingredients
- 3 eggs
- 1 teacup of brown sugar
- 2 teacups of molasses
- 1 teacup of beaten ginger
- 2 teacups of butter
- 1 teacup of cream or milk
- Pinch of baking soda
- 3 cups of flour
- Lemon or Orange zest
Directions
- Take the 3 eggs (separately beaten), and mix with all other ingredients except for zest until evenly mixed.
- Mix until it has the consistency of a pound cake.
- Add zest of choice to enhance flavor.
- Bake in either large or small tins.
Ingredients
- 3 eggs
- 1 teacup of brown sugar
- 2 teacups of molasses
- 1 teacup of beaten ginger
- 2 teacups of butter
- 1 teacup of cream or milk
- Pinch of baking soda
- 3 cups of flour
- Lemon or Orange zest
Directions
- Take the 3 eggs (separately beaten), and mix with all other ingredients except for zest until evenly mixed.
- Mix until it has the consistency of a pound cake.
- Add zest of choice to enhance flavor.
- Bake in either large or small tins.
Ingredients
- 1 pound of flour
- 1 pound of sugar
- Pinch of mace seasoning
- Grated nutmeg
- Splash of rose water
- 6 eggs
- Pinch of salt
Directions
- Sift flour and sugar then add mace.
- Mix in grated nutmeg and splash of rose water and stir well together.
- Beat the 6 eggs lightly and add pinch of salt.
- Once all ingredients are mixed, bake slowly in a pan.
Ingredients
- 1 pound of flour
- 1 pound of sugar
- Pinch of mace seasoning
- Grated nutmeg
- Splash of rose water
- 6 eggs
- Pinch of salt
Directions
- Sift flour and sugar then add mace.
- Mix in grated nutmeg and splash of rose water and stir well together.
- Beat the 6 eggs lightly and add pinch of salt.
- Once all ingredients are mixed, bake slowly in a pan.
Ingredients
- 2 pounds of carrots
- 4 cups of milk
- Pinch of Salt
- Pinch of pepper
- Chopped Parsley
- Fresh butter rolled in flour
Directions
- Half boil carrots and scrape them nicely.
- Cut the carrots into thick slices and put them in the stewpan.
- Add the milk to barely cover them, along with salt, pepper, and parsley.
- Simmer until perfectly tender.
- When they are nearly done, add fresh butter rolled in flour, send them to the table hot.
Ingredients
- 2 pounds of carrots
- 4 cups of milk
- Pinch of Salt
- Pinch of pepper
- Chopped Parsley
- Fresh butter rolled in flour
Directions
- Half boil carrots and scrape them nicely.
- Cut the carrots into thick slices and put them in the stewpan.
- Add the milk to barely cover them, along with salt, pepper, and parsley.
- Simmer until perfectly tender.
- When they are nearly done, add fresh butter rolled in flour, send them to the table hot.
Ingrédients
- Deux quarts de farine
- Une cuillère à soupe de sel
- Une cuillère à soupe de sucre
- Une demi-tasse de sirop
- Un paquet de levure
- Une cuillerée de saindoux (bacon)
- Deux tasses de lait
- Deux tasses d'eau
Instructions
- Mettez une cuillère à soupe de sel et une cuillère à soupe de sucre dans la farine.
- Mélangez un petit paquet de levure avec une tasse d'eau.
- Mélangez la levure avec la farine.
- Faites fondre une cuillerée de beurre et une cuillerée de saindoux dans une boîte.
- Ajouter le beurre fondu et le saindoux, deux tasses de lait, une tasse d'eau et une demi-tasse de sirop dans la farine.
- Remuez bien avec une cuillère jusqu'à ce que le fond du plat soit propre.
- Laisser lever toute la nuit dans un endroit chaud.
- Le lendemain, retournez la pâte 2 à 3 fois.
- Répartir en pains.
Ingredients
- Two quarters of flour
- One tablespoon of salt
- One tablespoon of sugar
- Half a cup of syrup
- A package of yeast
- One spoonful lard (bacon)
- Two cups of milk
- Two cups of water
Directions
- Put one tablespoon of salt and one tablespoon of sugar into the flour.
- Mix a small package of yeast with one cup of water.
- Mix the yeast with the flour.
- Melt a spoonful of butter and a spoonful of lard in a tin.
- Add the melted butter and lard, two cups of milk, one cup of water, and a half cup of syrup in flour.
- Stir well with spoon until the bottom of the dish is clean.
- Leave to rise over night in a warm place.
- Next day, turn the dough 2 to 3 times.
- Divide into loaves.
