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 RECIPES
FROM CRACKERS: |
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Meat
Loaf (from
The Vermont Country Store, Serves 6-8): |
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1
lb ground beef
1 lb ground pork
2 eggs
1 glove garlic, minced
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon
pepper |
1/8
teaspoon bay leaf powder
1/4 teaspoon thyme
1/2 green pepper, finely chopped
3/4 cup Vt. Common Cracker
crumbs
2 Tablespoons chopped parsley
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- Preheat oven
to 350º
- Mix all ingredients
and press into loaf pan.
- Bake 11/2
hours.
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Mock
Mince Pie
(from The Vermont Country Store): |
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| 12
Vt. Regular Common Crackers, rolled |
3/4
cup sugar
1/2 cup molasses
3 Tablespoons lemon juice
1 cup raisins, chopped
1/2 cup water
1/4 cup butter |
1
egg, well beaten
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
Pastry for 1 double crust pie
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- Preheat oven
to 425º.
- Prepare pastry
and line pie tin.
- Mix all ingredients
except butter and fill bottom crust. Dot with butter, cover with top
pastry, make a vent.
- Bake for 10
minutes, then reduce heat to 350º and bake 40 more minutes.
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Cracker
Pudding (from the Vermont Country Store): |
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2
eggs, separated
1 cup sugar
Grated rind of 1 lemon
1/2 cup raisins
1 quart milk
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2
Tablespoons butter, melted
1 teaspoon vanilla
1/2 cup coconut
3 cups Vt. Common Cracker crumbs
1/3 cup jelly
1/2 cup powdered sugar |
- Preheat oven
to 350º
- Mix together
egg yolks and sugar, lemon, butter, vanilla, coconut, raisins, milk,
and cracker crumbs.
- Pour into a
buttered 3-quart casserole and bake one hour.
- Spread top with
jelly.
- Beat egg whites
until soft peaks from and add powdered sugar, beating until glossy
to make a meringue.
- Spread meringue
on top and bake until delicately brown.
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RECIPES
USING MAPLE SYRUP: |
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Martha
Freeman's Maple Syrup Icing
(recipe from customer S.King, Virginia): |
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- Beat one large
egg white.
- Boil 1 cup Maple
Syrup until it makes a thread when dropped from a fork.
- Gradually add
Maple Syrup to beaten egg white, beating the mixture until it stands
in peaks.
- Excellent on
yellow and white cakes.
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Bread
Machine Maple Oatmeal Bread
(recipe from The Official Vermont Maple Cookbook):
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1
cup very hot water
1/2 cup rolled oats
3 Tablespoons softened butter
1/4 cup Pure Maple Syrup
3 cups bread flour |
1/4 cup sugar (granulated maple sugar is best, white will do)
1 teaspoon salt
1 package dry yeast
1 large egg,
unbeaten
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- Combine hot
water, rolled oats, butter, maple syrup, and salt.
- Let this mixture
cool to luke warm, then add egg.
- Follow your
Bread machine directions for order of wet and dry ingredients and
yeast.
- Use white bread
setting.
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Sugar-on-Snow
(New England Tradition): |
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Prepare pans of
clean packed snow and leave outside so they don't melt.
- Heat one quart
of maple syrup in largest pot available. Watch pot, turn heat down
if it threatens to boil over.
- When candy thermometer
reaches 234º, remove from heat and cool slightly. Putting a little
bit in a small cup on the snow will cool it a bit more.
- Test by spooning
a ribbon of the thickened warm syrup over the snow; if the syrup sticks
on top of the snow and sticks to a fork like taffy, it's ready - if
not it needs to cook just a bit longer.
- Pour in thin
ribbons over the pans of snow. Use your fork to pick up the ribbons
and taste. After a taste of the sweet "sugar", take a nice
bite of a sour pickle, and then bite of a home-made raised doughnut.
After the doughnut bite - start again with another bite of "sugar".
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| Copyright © 2002-05 |
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Visit
Us: 1400 Route 117, PO Box 624, Sugar Hill, New Hampshire 03586
Call Us:
(603) 823-8000 or E-mail Us: cheese@harmanscheese.com |
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