Addy's Sweet Potato Pone
Ingredients:
- 1-pound sweet potato
- Butter to grease baking pan
- 1/4 cup butter
- 1/3 cup brown sugar
- 1/3 cup maple or corn syrup
- 1/3 cup milk
- 2 eggs
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 cup chopped nuts
- Heavy cream or ice cream (optional)
Equipment:
- Fork
- Pot holders
- 9-inch round or square baking pan
- Butter knife
- Medium mixing bowl
- Potato masher
- Measuring cups and spoons
- Small saucepan
- Wooden spoon
- Small bowl
Directions Makes 6 Servings
1. Wash the sweet potato and prick it with a fork. Then bake it in a 350 degree oven for an hour or until a fork pierces it easily.
2. Have an adult remove the sweet potato from the oven. Set it aside until it's cool enough to handle.
3. Keep the oven set at 350 degrees. Grease the baking pan with butter.
4. Use the butter knife to peel the skin from the sweet potato. Cut the sweet potato into 4 pieces and put them in the mixing bowl. Discard the skin.
5. Mash the sweet potato until it is smooth. You should have about 1 cup of mashed sweet potato.
6. Melt 1/4 cup of butter in the saucepan over low heat. Then stir the butter into the mashed sweet potato.
7. Add the brown sugar, maple or corn syrup, and milk to the sweet potato mixture. Beat until the mixture is smooth.
8. Crack the eggs into the small bowl. beat them with a fork unti well mixed. Then stir them into the sweet potato mixture.
9. Stir in the allspice, cinnamon, cloves, and ginger. Then add the chopped nuts.
10. Spoon the sweet potato pone into the baking pan and bake for 1 hour. It is done when a knife inserted into the pone comes out clean.
11. Have an adult remove the sweet potato pone from the oven. Serve it warm or cold. Serve it with cream or ice cream if you'd like.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kaya's Dried Fruit and Nut Mix
Ingredients:
Many of the fruits and nuts that Kaya might have gathered are readily available today. These include:
- Dried currants
- Dried Apples
- Dried Cherries
- Sunflower Seeds
- Pine Nuts
- Hazelnuts
- Huckleberries
Equipment:
- Measuring cup
- Cookie Sheet
- Mixing bowl
- Mixing Spoon
Dry your own huckleberries (or use blueberries, which are very similar.):
- Spread 2 cups of berries in a single layer on a cookie sheet.
3. In the mixing bowl, combine the dried berries with 1 cup each of as many of the above listed fruits and nuts as you would like.
4. Mix well with a spoon.
Here is a picture of What it might look like:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Felicity's Apple Butter
Ingredients:
- 3 cups sweet apple cider
- 2 pounds apples (about 6 large apples)
- 1/4 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
Equipment:
- Measuring cups and spoons
- Large cooking pot with lid
- Paring knife
- Cutting board
- Wooden spoon
- Potato masher
- 4 empty jan jars with lids, 8 ounces each
- Paper towels
Directions for 4 pints
1. Measure the cider into the cooking pot. Cook the cider over medium heat until it boils, or bubbles quickly. Let the cider boil for 15 minutes.
2. While the cider boils, have an adult help you cut each apple into 4 sections.
3. Remove the core from each section and cut off the skin. Then cut the apple sections into smaller pieces.
4. Add the apples to the oiling cider.
5. Cover the cooking pot. Cook the apples over very low heat until they are tender, about 1 hours. Stir the apples often while they cook.
6. Turn off the heat and remove the lid from the pot. Use the potato masher to mash the apples.
7. Stir in the honey, cinnamon, cloves, and allspice.
8. Turn the heat to low. Cook the apple mixture uncovered for about 30 minutes, or unitl it thickens. Stir often.
9. Turn off the heat and let the apple butter cool for 15 minutes in the pot.
10. While the apple butter cools, wash the jars in hot, soapy water. Then rinse them in hot water. Drain them on paper towels.
11. Have an adult spoon the apple butter into the jars. Store the apple butter in the refrigerator or give some to friends.
Here is a picture of what it might look like:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Josefina's Bizcochitos (bee-ko-CHEE-tohs)
These are a type of sweet delicate cookie
Ingredients:
- 2 cups flour
- 1 cup lard
- 1 3/4 cups sugar
- 3 eggs, beaten
- 2 tablespoons anise seed
- 2 tablespoons vanilla
- 4 tablespoons water
- Cinnamon and sugar for topping
Equipment:
- Measuring cups and spoons
- Mixing bowl
- Pastry cutter
- Mixing spoon
- Rolling pin
- Cookie cutters
- Spatula
- 2 cookie sheets
- Small bowl
- Pastry brush
- Pot holders
Directions:
1. Preheat oven to 375 degrees. Put the flour in a mixing bowl.
2. Use a pastry cutter to cut the lard into the flour. Add the sugar, eggs, and anise seed. Mix well.
3. Form the mixture into a firm dough. Add more flour if you need to. Flour the counter and roll out the dough until it is 1/4 inch thick.
4. Use the cookie cutters to cut out the dough. With the spatula, place the cookies on a cookie sheet.
5 . In the small bowl, combine the vanilla and water. Brush it on the tops of the cookies. Sprinkle with cinnamon and sugar.
6. Bake the cookies for 3 to 5 minutes or until slightly brown. Serve warm.
Here is a picture of what it might look like:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kirsten's Pepparkakor Cookies
Ingredients:
- 1 cup butter
- 3 1/4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 1/2 teaspoon ground cloves
- 1 1/2 cups sugar
- 1 egg
- 2 tablespoons maple syrup
- 1 tablespoon water
- Extra flour for rolling out dough
Equipment:
- Sifter
- Medium mixing bowl
- Measuring cups and spoons
- Large mixing bowl
- Wooden spoon
- Plate
- Cookie sheets
- Rolling pin
- Cookie Cutters
- Wax paper
- Pot holders
- Spatula
Directions Makes 3 dozen cookies
1. Soften the butter by letting it sit at room temperature for an hour before you begin.
2. Put the sifter into the medium mixing bowl. Measure the flour, baking soda, cinnamon, ginger, and cloves into sifter. The sift them into the bowl. Set bowl aside.
3. Put the sugar and softened butter into the large mixing bowl. Use the wooden spoon to press them against the side of the large mixing bowl, and then stir.
4. Add the egg, maple syrup, and water to the butter and sugar mixture. Beat the mixture until it is fluffy.
5. Stir the dry ingredients into the mixture 1 cup at a time. Mix well after each cup. Have an adult help you if the dough gets too stiff to stir.
6. Cover the bowl with the plate, and chill the dough in the refrigerator for at least an hour to make the dough easier to roll out and handle.
7. Preheat the oven to 350 degrees. Have an ungreased cookie sheets ready to use.
8. Sprinkle flour onto a table or counter and spread it around evenly with your hands. Cover the rolling pin with flour to keep the dough fro sticking.
9. Divide the dough into two balls. Flatten the first ball and roll it from the center to the edges. Try to make the who piece about 1/8 inch thick.
10. Use cookie Cutters to cut out shapes that are about the same size. Put the cookies 2 inches apart on the cookie sheets.
11. Spread sheets of wax paper on a counter or table.
12. Bake the cookies for 8 to 10 minutes, until they are lightly browned on the bottom. Watch the cookies carefully. They Burn easily. Have adult use the spatula to put the baked cookies onto the wax paper to cool.
13. Make more cookies from the second piece of dough in the same way.
Here is a picture of what it might look like:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Samantha's Cream cheese and Walnut Sandwiches
Ingredients:
- 8 ounces cream cheese
- 4 tablespoons butter
- 1/4 cup chopped walnuts
- 1/8 teaspoon nutmeg
- 1 teaspoon honey
- 12 slices bread
Equipment:
- 2 small mixing bowls
- Measuring cups and spoons
- Fork
- Mixing spoon
- Cutting board
- Butter knife
- Sharp knife
Directions Makes 6 servings
1. Soften the cream cheese in a mixing bowl by letting it sit at room temperature for 1 hour. in the other mixing bowl, soften the butter by letting it sit at room temperature for 1 hour.
2. Add the chopped walnuts, nutmeg, and cream to the cream cheese. Stir well with the fork.
3. Add the honey to the butter and mix well with the spoon.
4. Lay 6 slices of bread on the cutting board. Use the butter knife to spread the honey-butter on the bread. Then spread the cream cheese and nut filling on top.
5. Lay the remaining 6 slices of bread on top of the filling. Use the sharp knife to cut off the crusts. Then cut each sandwich into triangles, squares, or rectangles.
Here is a picture of what it might look like:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Molly's Nut and Raisin Bread
- 3/4 cup white flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 1/2 cups whole wheat flour
- 1/3 cup chopped nuts
- 1/3 cup raisins
- 1 egg
- 1 tablespoon butter
- 1 1/4 cups milk
- 1/4 cup molasses
- Shortening to grease can
Equipment
- Sifter
- Medium Mixing bowl
- Measuring cups and spoons
- Mixing spoon
- Large mixing bowl
- Fork
- Smal saucepan
- Electric mixer
- Paper towels
- Clean, empty 1-pound coffee can or 46 ounce juice can
- Pot holders
- Wire cooling rack
- Butter knife
- Can opener
Directions:
1. Preheat the oven to 350 degrees.
2.Put the sifter into the medium mixing bowl. Measure the white flour, baking power, baking soda, salt, and sugar into the sifter. Sift these dry ingredients into the bowl.
3. Measure the whole wheat flour and mix it in with the other dry ingredients. Then add the chopped nuts and raisins to the flour mixture.
4. Crack the egg into the large mixing bowl and beat it with the fork.
5. Melt the butter in the saucepan over low heat.
6. Add the melted butter, milk, and molasses to the egg in the large mixing bowl. Use the electric mixer to beat these ingredients together.
7. Add the dry ingredients to the large mixing bowl in small portions, mixing each portion well as it is added.
8. Use paper towels to grease the coffee can or juice can generously with shortening. Pour the batter into the can.
9. Bake for 1 hour. Then have an adult remove the bread from the oven with pot holders and place it onto the rack to cool.
10. When the bread is cool, use the butter knife to loosen the bread from the sides of the can. Then use a can opener to open the bottom of the can and gently push out the loaf.
Here is a picture of what it might look like:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kit's Checkerboard Sandwiches
- 4 ounces cream cheese, softened
- 2 tablespoons of your favorite jam or jelly
- 4 slices white bread
- 4 slices dark bread
Equipment
- Mixing bowl
- Whisk
- Butter Knife
- Measuring cups and spoons
- Sharp knife
- Cutting board
Directions:
1. Put the cream cheese and the jam or jelly in the mixing bowl. Use the whisk to mix them together.
2. Spread each piece of dark bread with cream cheese mixture, using the butter knife. Then place the white bread on top to make 4 sandwiches.
3. With the sharp knife, trim off the crusts so that the sandwiches are square-shaped.
4. Cut each sandwich into four equal squares. Arrange the four squares into a checkerboard pattern.
5. Keep the sandwiches in the refrigerator until you serve them.
Here is a picture of what it might look like:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Enjoy!!!!!! :)
