Below are the recipes sent to us by Iris Page and her daughter Michelle that were favourites with Morley and Grace Page's families at Christmas. We served these at our most recent WW2 themed Christmas Dinner in the Museum on December 1 and 2, 2018. In conversations with locals we established that the shortbread recipe was the one most of the community used including Marion Pearce and Marion Foreman which makes sense since they were neighbours and/or friends. Thanks again to Iris and Michelle for sharing.
Shortbread:
1 cup soft butter
½ cup brown sugar
2 cups flour
Cream butter and sugar, gradually add flour ¼ at a time.
Roll out to ¼ inch thickness and cut into shapes, decorate with cut up candied
cherries.
Bake at 325 for 9-12 minutes will be done when golden
around the edges
Cherry
Squares:
Bottom:
1 ½ cups flour
¼ cup brown sugar
½ cup butter
Mix like pastry and press in 11x7 pan. Bake at 350 for 8
minutes
Top:
2 egg whites (beaten stiff)
1 tsp. baking powder
1 ¼ cups brown sugar
2 tsp flour
1 cup glazed cherries , chopped up
½ tsp vanilla
Mix all the ingredients together and spoon on top of cooled
bottom
Bake at 350 for 20 minutes
Butter
Mallow Squares:
Bottom:
¾ cup soft butter
1/3 cup brown sugar
1 ½ cup flour
Mix like pastry, put in 9x12 pan and prick well. Bake at
325 for 15 minutes
Top:
2 envelopes of unflavoured gelatin
½ cup cold water
2 cups sugar
½ cup warm water
½ tsp vanilla
Food colour , red or green
Options – ½ cup maraschino cherries, cut up and /or ½ cup
walnuts in small pieces, if you do both then use ¼ cup each
Soften gelatin in cold water
Combine sugar and warm water in a pot, boil for 2 minutes
Dissolve gelatin in hot syrup
Beat with mixer until stiff
Add vanilla, food colouring and cherries/walnuts, mix
Pour over shortbread bottom
Cool
Cut with hot knife
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