ANNA's BAKERY

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Scotch cookies​​

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½ pound of butter

½ cup corn starch

1¾-2 cups flour

drop of almond flavouring

½ cup icing sugar

sprinkles and chopped maraschino cherries

 

​Cream butter and mix in the corn starch, flour, and almond flavouring. Roll out and cut with cookie cutter (circle with crimped edges works best). Bake at 300˚F for 15-20 minutes. Let cool. Mix icing sugar and water to a good consistency for dollops. Drop dollops onto cookies. Top with sprinkles and chopped maraschino cherries.

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Date squares​

 

Filling:

2 cups chopped dates

½ cup sugar

1 cup water

1 tsp lemon juice

 

Crumb mixture:

11/3 cups flour

¼ tsp baking soda

1¾ cups rolled oats

1 cup brown sugar

¾ cup butter​

 

Combine filling ingredients. Simmer on stove until thick. Cool. Mix dry crumb mixture ingredients and cut in butter until mixture resembles crumbs. Pat half of crumb mixture into a 9x9 lightly greased pan. Spread date filling on top of mixture. Put remaining crumb mixture on top. Bake at 350˚F for 25-30 minutes. Or, to cook as Madeleine and Celeste would, use cast iron pan and place in open fire, until looks done.​​

 

KATE’S KITCHEN​

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Clam chowder

 

​2 tbsp butter

diced onion

grated carrot

clams and juice

2 tbsp flour

diced celery

diced potato

 

Make roue by cooking butter and flour over medium heat until lightly browned. Slowly add clam juice and cold water to get a good amount of broth. Add potatoes and simmer until potatoes are tender. In another pot, sauté onion, carrot, and celery in more butter, then add to first pot. Add clams. Simmer until hot. Note on clams and vegetable amounts: however much you want.

 

Egg salad sandwiches

 

Hard boil eggs, remove shell, and mash. Add mayo, salt and pepper, and chopped onion. Spread on bread.

​​​Note on Raina: if she's around, for god’s sake, do not butter the bread.

 

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*Recipes courtesy of Gaudets' Goodies, which has more than a few Doiron cooks, with A Sea of Spectres embellishments.