|This post is linked to Beth Fish Reads: Weekend Cooking|
Anne of Green Gables. Who doesn't love Anne?! I have loved Anne for years and years. She is a redhead, I was a redhead before I went gray:) She tugs at your heart strings and makes you laugh and cry with her. And what adventures she always got her self into. You wished you could go with her. Anne's life was always so full and oh how Matthew loved her! What a lucky girl she was. I have all the books, the movies, L.M. Montgomery's diary and an Anne of Green Gables Cookbook! This book has an introduction, cooking tips, cooking terms and 25 recipes. The illustrations are beautiful and there are quotes from the book on every page.
I picked this up at a gift shop in Niagara Falls, Ontario 11 yrs ago. I have not made anything out of it yet. I am waiting for my granddaughter Isa to be old enough to enjoy Anne also. Last year we watched all the Anne movies while she was here for her summer visit and she looked at all the books. I told her they were hers when she got old enough to read them and if she wanted them. She seemed excited about that. This summer Isa is 8 and we are going to cook from the cookbook! She stayed 3 wks. last year and has asked if she can stay as long as she wants this year maybe all summer. But this year her brother, Ian, who is 4 is coming too, so it all depends on how well Ian does with being away from home. We have loads of plans of things to do - Go to lake Erie for the day swimming, take my nephews on a treasure hunt with the GPS (the boys have never done that), Swim in the pool at Great Grandpa's apts. Go on bike rides and picnics, The Carnegie museum of natural history and see the dinosaurs. and if we are lucky we will get to go camping and take the vintage Tioga train ride over in Wellsboro PA. and maybe get to go to Laurel Caverns with nephews Steve and Sam. But most definitely we will cook from this cookbook. I wonder what we will make? Maybe we will have a tea party and invite Steve and Sam like Anne's tea party with her friend Diana! Remember the Raspberry Cordial! Here are a few of the recipes in the book..
"But it isn't good manners to tell your company what you are going to give them to eat, so I won't tell you what she said we could have to drink. Only it begins with an r and a c and it's a bright red color. I love bright red drinks, don't you? They taste twice as good as any other color."
Diana Barry's Favourite Raspberry Cordial
2 packages frozen unsweetened raspberries (600 g)
1 1/4 cups sugar (300mL)
4 cups boiling water (1 L)
You will need
1 Put the unthawed raspberries into the saucepan and add the sugar.
2 Cook over medium heat, stirring once in a while, for 20-25 minutes, until all the sugar has dissolved.
3 With the potato masher, mash the raspberries and syrup thoroughly.
4. Pour the mixture through the strainer, making sure you extract all the juice. Discard the pulp.
5. Squeeze 2 of the lemons and strain the juice. Add it to the raspberry juice.
6. Boil 4 cups of water and add it to the raspberry juice.
7. Let the raspberry cordial cool, then chill it in the refrigerator.
8. When the cordial is ready to serve, float a thin slice of lemon in each glass.
Poetical Egg Salad Sandwiches
1 celery stalk
3 tablespoons mayonnaise (45 mL)
1/2 teaspoon salt (2mL)
a pinch of pepper
1/4 cup softened butter (50mL)
2 tablespoons dried mint or dried parsley (30mL)
8 slices of fresh bread
You will need
small saucepan with lid
knife for chopping
small mixing bowl
large cookie cutter (any shape)
small plastic bag
1/ In the small saucepan cover the eggs with cold water - at least 1 inch above the eggs. Place the saucepan over high heat and bring to a boil.
2. Remove the saucepan from the heat and cover it. Let the eggs stand in the hot water for 25 minutes. Uncover the saucepan and put it under cold running water for 10 minutes to cool the eggs.
3. Meanwhile wash the celery stalk under cold running water. Chop it into tiny pieces on the cutting board.
4. Peel the eggs. Add them with the chopped celery to the small mixing bowl and mash them together with the fork.
5. Sir the mayonnaise, salt, and pepper into the egg mixture. Set the egg salad in the refrigerator.
6. Mix the softened butter with the dried min or parsley in the small bowl. Set it aside.
7. Cut each slice of bread with the large cookie cutter. Save the bread scraps in a little plastic bag for bread crumbs.
8. Butter one side of each bread shape with the minted butter. On half the bread shapes, spread the egg salad. Place the other half of the bread shapes on top. Makes 4 Poetical sandwiches.
"Diana, fancy if you can my extreme horror at finding a mouse drowned in that pudding sauce!"
Caramel Pudding Sauce
(without the mouse!)
1/2 cup firmly packed brown sugar (125mL)
1 1/2 tablespoons flour (25mL)
pinch of salt
1 cup boiling water (250mL)
1 tablespoon butter (15 mL)
1/2 teaspoon vanilla (2 mL)
You will need
1 Combine the brown sugar, flour, and salt in the small saucepan.
2 Very gradually add the boiling water and stir with the wooden spoon.
3 Over low heat stir the mixture until it is thick and creamy about 5 minutes.
4 When the sauce is thick, remove the saucepan from the heat. Stir in the butter and vanilla. Let the butter melt completely.
5 Serve warm over Marilla's Plum Pudding.
Marilla's Plum Pudding
1 c. all purpose flour
1/2 cup sugar
1/2 cup fresh bread crumbs
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup butter
1/2 cup raisins
1/2 cup currants
1/4 cup chopped walnuts
1/2 cup milk
1/4 cup molasses
some boiling water
You will need
1 qt. bowl or pudding mould
extra sugar for sprinkling
knife for chopping
extra flour for sprinkling
large mixing bowl
large pot with lid
*You can use a mason-jar ring Or a hollowed -out tuna-fish can
1. Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
2 Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
3 Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon, and nutmeg into the large bowl. Mix with the wooden spoon.
4 With the pastry blender, cut in the butter until the mixture looks like coarse bread crumbs.
5 Add the chopped raisins, currants, and walnuts to the flour mixture. Mi with the wooden spoon.
6 Pour 1/2 cup milk into the small saucepan and place it over low heat. when tiny bubbles form around the edge of the pot, the milk is ready.
7. Break the egg into the small bowl. then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
8 Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
9 Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
10 Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on (if needed, add more water during the cooking.)
11 Steam the pudding for 3 hours. Insert a clean toothpick into the center of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
12 when the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
13 Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.
Here are a couple of interesting links of you are an Anne lover...
Shop at Sullivan
update: I am such a bad girl! I went to Still the Lovely vintage clothing site from the Shop at Sullivan site and bought an open front cardigan from the 1930's worn in the filming of 'The Wind at My Back'. It was on sale I couldn't resist! I am a sweater freak! Here it is...