Dotty Burrows
~ Dotty's Apple Fritter ~
8 - 12 apples (peeled & chopped) 6 tsp baking powder
2 cups granulated sugar (divided) 3 eggs
1 tsp cinnamon 1/2 tsp salt
5 cups flour 2 cups milk
Mix together 1 cup of sugar and cinnamon; sprinkle over apples and blend in. Mix flour baking powder, salt, and 1 cup of sugar together. Beat eggs and add to milk. Add milk to flour mixture; mix well. Add apple mixture; mix well. Add additional flour as needed to get a "stiff pancake" type batter. Drop by tablespoon into hot oil. Fry about 2 minutes on each side. Drain on paper towels, roll in granulated sugar or confectioners sugar to taste.
2 cups granulated sugar (divided) 3 eggs
1 tsp cinnamon 1/2 tsp salt
5 cups flour 2 cups milk
Mix together 1 cup of sugar and cinnamon; sprinkle over apples and blend in. Mix flour baking powder, salt, and 1 cup of sugar together. Beat eggs and add to milk. Add milk to flour mixture; mix well. Add apple mixture; mix well. Add additional flour as needed to get a "stiff pancake" type batter. Drop by tablespoon into hot oil. Fry about 2 minutes on each side. Drain on paper towels, roll in granulated sugar or confectioners sugar to taste.
Cindy Handford
~ Fresh Apple and Fruit Cake ~
4 medium apples peeled and cored 1/2 tsp allspice
2 cups sugar (less if you want) 2 eggs
3 cups cake flour 1 cup butter, melted
2 tsp baking soda 1 cup raisins
1 tsp salt 1 cup walnuts
1/2 tsp nutmeg 1/2 to 1 cup coconut
1 tsp cinnamon 1 cup cherries (candied are great)
Measure 3-1/2 cup apples coarsely chopped into large mixing bowl. Add sugar and let stand for 10 min. Sift flour and baking soda, salt, nutmeg, cinnamon and allspice; blend butter and eggs into applesauce mixture. Add flour and spice mixture, stirring until well blended. Fold in raisins cherries, walnuts and coconut. Mix thoroughly. Put into a greased and lightly floured 13 x 9 x 2 inch pan. Bake in a 350 degree oven for an hour to 1-1/2 hours. Check at 50 min., it could be done then, depends on your oven. If not cooked at an hour, cook until done. Mine has taken 1-1/2 hours at times. Always check the middle to make sure it is cooked! Serves 16 people.
2 cups sugar (less if you want) 2 eggs
3 cups cake flour 1 cup butter, melted
2 tsp baking soda 1 cup raisins
1 tsp salt 1 cup walnuts
1/2 tsp nutmeg 1/2 to 1 cup coconut
1 tsp cinnamon 1 cup cherries (candied are great)
Measure 3-1/2 cup apples coarsely chopped into large mixing bowl. Add sugar and let stand for 10 min. Sift flour and baking soda, salt, nutmeg, cinnamon and allspice; blend butter and eggs into applesauce mixture. Add flour and spice mixture, stirring until well blended. Fold in raisins cherries, walnuts and coconut. Mix thoroughly. Put into a greased and lightly floured 13 x 9 x 2 inch pan. Bake in a 350 degree oven for an hour to 1-1/2 hours. Check at 50 min., it could be done then, depends on your oven. If not cooked at an hour, cook until done. Mine has taken 1-1/2 hours at times. Always check the middle to make sure it is cooked! Serves 16 people.
Joan Beach Little
~ Ratatouille ~
2 medium onions, diced 3 medium tomatoes, peeled and diced
2 cloves garlic, crushed 2 green peppers, chopped
3 T oil 1/4 tsp basil
1 small eggplant, sliced and diced 1 tsp salt or salt to taste
3 medium zucchini, cut into bite size Dash of pepper
pieces
Saute in oil until tender: onions and garlic. Add: eggplant, zucchini, tomatoes, green peppers, basil, salt & pepper. Bring to a simmer. Reduce heat and cover. Simmer for 5 minutes or until mixture becomes somewhat liquid. Uncover and cook, stirring frequently until eggplant and zucchini are tender - about 30 min. Serve hot or cold. 8-10 servings.
2 cloves garlic, crushed 2 green peppers, chopped
3 T oil 1/4 tsp basil
1 small eggplant, sliced and diced 1 tsp salt or salt to taste
3 medium zucchini, cut into bite size Dash of pepper
pieces
Saute in oil until tender: onions and garlic. Add: eggplant, zucchini, tomatoes, green peppers, basil, salt & pepper. Bring to a simmer. Reduce heat and cover. Simmer for 5 minutes or until mixture becomes somewhat liquid. Uncover and cook, stirring frequently until eggplant and zucchini are tender - about 30 min. Serve hot or cold. 8-10 servings.
Annette Kelley
~ Pumpkin Bread ~
2 cups flour 1/3 cup shortening
2 tsp baking powder 2 eggs
1/2 tsp salt 1 cup canned pumpkin
1/2 tsp ginger 1/4 cup milk
1/4 tsp baking soda 1/2 cup walnuts
1/4 tsp cloves 1/2 cup raisins
1 cup brown sugar
Sift together flour, baking powder, salt, ginger, baking soda, and cloves. In a separate bowl, beat together brown sugar, shortening, and eggs. Mix in pumpkin and milk. Add flour mixture and stir in nuts and raisins. Bake at 350 degrees for 55-60 min.
2 tsp baking powder 2 eggs
1/2 tsp salt 1 cup canned pumpkin
1/2 tsp ginger 1/4 cup milk
1/4 tsp baking soda 1/2 cup walnuts
1/4 tsp cloves 1/2 cup raisins
1 cup brown sugar
Sift together flour, baking powder, salt, ginger, baking soda, and cloves. In a separate bowl, beat together brown sugar, shortening, and eggs. Mix in pumpkin and milk. Add flour mixture and stir in nuts and raisins. Bake at 350 degrees for 55-60 min.
Monty Carlson
How to Cook a Blue Hubbard,
Sandwich Seasons, Cooking with the Sandwich Farmers' Market
Sandwich Seasons, Cooking with the Sandwich Farmers' Market
According to Rudy, the only real vegetable is squash, preferably a big Blue Hubbard. No holiday meal is complete, in the Yankee's opinion, without a piping hot casserole dish of Blue Hubbard squash. But how do we handle a 10 or 20 pound beast of a vegetable? Here is the secret recipe perfected by generations of Carlson squash growers and eaters
Store the Blue Hubbard and other squash in a cool dry room, like your barely heated bedroom.
Preheat the oven to 350 degrees.
Bring the big squash into the kitchen and check that it has no rotten spots. Do not even think you could whack this with a hatchet.
Place the entire Blue Hubbard on a cookie sheet, one that has low sides. Add a cup or so of water.
Bake in the oven until the squash is soft enough to pierce with a big fork. Remove the squash from the oven and let cool.
Cut open the squash and clean out the seeds and stringy center. Spoon the meat of the squash away from the peel and put in a big bowl or saucepan. This is too much for one meal!! Save what you want for this meal. Put the remaining squash into freezer bags or containers, label and freeze.
If squash is not soft enough, return to the oven and bake longer. Add salt, pepper and butter to the squash in the bowl. Mash by hand or whip with a beater.
Place squash in a casserole dish and warm until hot enough to serve. Serve with - if Rudy is in charge - another dollop of butter.
Store the Blue Hubbard and other squash in a cool dry room, like your barely heated bedroom.
Preheat the oven to 350 degrees.
Bring the big squash into the kitchen and check that it has no rotten spots. Do not even think you could whack this with a hatchet.
Place the entire Blue Hubbard on a cookie sheet, one that has low sides. Add a cup or so of water.
Bake in the oven until the squash is soft enough to pierce with a big fork. Remove the squash from the oven and let cool.
Cut open the squash and clean out the seeds and stringy center. Spoon the meat of the squash away from the peel and put in a big bowl or saucepan. This is too much for one meal!! Save what you want for this meal. Put the remaining squash into freezer bags or containers, label and freeze.
If squash is not soft enough, return to the oven and bake longer. Add salt, pepper and butter to the squash in the bowl. Mash by hand or whip with a beater.
Place squash in a casserole dish and warm until hot enough to serve. Serve with - if Rudy is in charge - another dollop of butter.
Cindy Crory's
~ Rosemary Roasted Vegetables ~
12 oz. green beans 8 slices pancetta or bacon partially cooked,
1 lb Brussel sprouts drained and cut up
6 green onions, trimmed and cut up 2 T olive oil, salt, black pepper
12 fresh rosemary sprigs 1 lemon, halved
Wash green beans and Brussel sprouts, drain. Halve large Brussel sprouts. In a large saucepan cook Brussel sprouts in a small amount of lightly salted boiling water for 3 min. Add green beans. Cook 5 min. more and drain. Place in shallow roasting pan. Add green onions and rosemary sprigs. Toss to combine. Top with pancetta or bacon. Drizzle with olive oil. Roast uncovered at 425 degrees for about 20 min. Squeeze juice from lemon over vegetables. Enjoy.
1 lb Brussel sprouts drained and cut up
6 green onions, trimmed and cut up 2 T olive oil, salt, black pepper
12 fresh rosemary sprigs 1 lemon, halved
Wash green beans and Brussel sprouts, drain. Halve large Brussel sprouts. In a large saucepan cook Brussel sprouts in a small amount of lightly salted boiling water for 3 min. Add green beans. Cook 5 min. more and drain. Place in shallow roasting pan. Add green onions and rosemary sprigs. Toss to combine. Top with pancetta or bacon. Drizzle with olive oil. Roast uncovered at 425 degrees for about 20 min. Squeeze juice from lemon over vegetables. Enjoy.
Mrs. C. C. Fellows'
~ Dutch Apple Cake ~
Apple picking time is here!! You can never have too many apple recipes. Just remember: "An apple a day keeps the doctor away!"
3 cups flour 1 cup milk
2 1/2 tsp baking powder 1 beaten egg
1 tsp salt 2 tbsp melted butter
1/3 cup sugar 4 apples cut in little bits
1/4 cup sugar mixed with 1 tsp cinnamon
Mix dry ingredients, add beaten egg, milk and butter. Spread mixture in a well greased pan, arrange apples on top and sprinkle with sugar and cinnamon.
3 cups flour 1 cup milk
2 1/2 tsp baking powder 1 beaten egg
1 tsp salt 2 tbsp melted butter
1/3 cup sugar 4 apples cut in little bits
1/4 cup sugar mixed with 1 tsp cinnamon
Mix dry ingredients, add beaten egg, milk and butter. Spread mixture in a well greased pan, arrange apples on top and sprinkle with sugar and cinnamon.
Margaret Marston Miller's
~ Escalloped Corn ~
~ Corn is in season and what a perfect recipe for delicious and fresh local corn! ~
4 tbsp butter 1 cup cheese grated
4 tbsp flour 1 cup whole corn
1/2 tsp salt 3 eggs
1 cup milk 1/4 tsp cream of tartar
1/2 cup sifted bread crumbs
Melt butter over low heat and blend in flour and salt. Remove from fire. Add milk slowly, stirring constantly. Return to fire and cook until thickens. Stir and add bread crumbs, cheese and corn. Stir until cheese is melted. Remove, and add egg yolks. Beat whites with cream of tartar until stiff. Fold in buttered mold. Bake in pan of hot water for about 1 hour at 320 degree F - or slow oven.
4 tbsp flour 1 cup whole corn
1/2 tsp salt 3 eggs
1 cup milk 1/4 tsp cream of tartar
1/2 cup sifted bread crumbs
Melt butter over low heat and blend in flour and salt. Remove from fire. Add milk slowly, stirring constantly. Return to fire and cook until thickens. Stir and add bread crumbs, cheese and corn. Stir until cheese is melted. Remove, and add egg yolks. Beat whites with cream of tartar until stiff. Fold in buttered mold. Bake in pan of hot water for about 1 hour at 320 degree F - or slow oven.
Isabel Smith's
~ New England Doughnuts ~
This recipe was shared with us from Marion Welch Shaw, Isabel's granddaughter. Marion remembers haying with her grandfather and when they were done, Isabel would have have lemonade and warm doughnut waiting for them. Isabel made everything from scratch, and she was a fantastic cook.
1 cup sugar
¼ cup Crisco
½ tsp salt
2 eggs
1 cup mashed potatoes
4 cups flour
3 tsp baking powder
1 tsp cinnamon
2 tsp nutmeg
½ tsp baking soda
1 cup sour milk
2 tbsp vinegar
Blend together Crisco, sugar, salt and eggs. Stir in cooled mashed potato. Add flour, baking powder, spices and baking soda. Add alternately with sour milk. Roll out to ½” thickness on flour board and cut with a doughnut cutter. Fry in hot fat at 375 degrees. Drain on paper towels.
¼ cup Crisco
½ tsp salt
2 eggs
1 cup mashed potatoes
4 cups flour
3 tsp baking powder
1 tsp cinnamon
2 tsp nutmeg
½ tsp baking soda
1 cup sour milk
2 tbsp vinegar
Blend together Crisco, sugar, salt and eggs. Stir in cooled mashed potato. Add flour, baking powder, spices and baking soda. Add alternately with sour milk. Roll out to ½” thickness on flour board and cut with a doughnut cutter. Fry in hot fat at 375 degrees. Drain on paper towels.
~ Fried Tomatoes ~
When about half ripe, wash, cut in halves, season with salt and pepper, dust with bread crumbs. Have hot butter in skillet, brown tomatoes on both sides. Then put over moderate fire to cook slowly. Add 1 - 3 cups cream and let boil up. Tomatoes will need to be removed with a cake turner.
Ella Week's
~ Cucumber Pickles ~
Cucumbers are always in abundance this time a year, and this recipe is an interesting combination of ingredients. Give it a try, and let us know how they turn out.
6 quarts cider vinegar 4 ounces white mustard seed
1 lb salt 1 teaspoon cayenne pepper
2 ounces cinnamon bark
1 ounce ginger root
Put spices in a thin bag and boil in vinegar. Boil 2 ounces of round mustard seed in a little vinegar and add to the liquid when cold. Cukes should be perfectly dry when put into vinegar. Vinegar must be cold before cukes are put in. Fresh ones can be added at anytime.
6 quarts cider vinegar 4 ounces white mustard seed
1 lb salt 1 teaspoon cayenne pepper
2 ounces cinnamon bark
1 ounce ginger root
Put spices in a thin bag and boil in vinegar. Boil 2 ounces of round mustard seed in a little vinegar and add to the liquid when cold. Cukes should be perfectly dry when put into vinegar. Vinegar must be cold before cukes are put in. Fresh ones can be added at anytime.
M.F. Hambrook's
~ Zucchini Relish ~
Shared by M.F.'s youngest daughter, Abby Hambrook, this recipe was part of the 1970s zucchini explosion! Abby was not sure if the recipe came from Sylbert (Forbes) or someone else when they were collecting recipes for the Sandwich Sirens fundraising cookbook .... but it quickly became a hit with pretty much everyone in the Hambrook family (except Abby because she dislikes all relish) .... but a favorite of Jim Hambrook!! M.F. made humongous batches with the most overgrown zucchini & canned it to last all year. It was put on burgers, dogs, ham ~ pretty universal!
Stay tuned for other great recipes to use up the abundance from our gardens!
10 cups chopped zucchini ( seeded, if big )
4 cups onion chopped
1 red pepper chopped
1 green pepper chopped
5 tbsp salt
Mix and soak overnight
Drain and rinse and drain again, add
1 tbsp of cornstarch
2 tbsp celery seed or salt
1 tsp of pepper
5 cups of sugar
Two and a half cups of vinegar
1 tbsp of turmeric
Mix and simmer 50 minutes then put in the hot jars and seal
Makes 5-6 pints
Stay tuned for other great recipes to use up the abundance from our gardens!
10 cups chopped zucchini ( seeded, if big )
4 cups onion chopped
1 red pepper chopped
1 green pepper chopped
5 tbsp salt
Mix and soak overnight
Drain and rinse and drain again, add
1 tbsp of cornstarch
2 tbsp celery seed or salt
1 tsp of pepper
5 cups of sugar
Two and a half cups of vinegar
1 tbsp of turmeric
Mix and simmer 50 minutes then put in the hot jars and seal
Makes 5-6 pints
Recipes Old and New
The recipes in this book were compiled by Louisa Moulton for the Sandwich Home Industries. The book cost 75 cents and was published by Wm. H. Forristall, PRINTER, Sandwich, N.H.
The FORWARD states: "This book is a loving and grateful tribute to Mrs. J. Randolph Coolidge, founder of the Sandwich Home Industries, and to the devoted pioneers who worked with her to bring this venture into being.
Through her wise foresight and able leadership many have been inspired to be generous of themselves, and their efforts have resulted in a state and nationwide recognition of the value of individual handcraft.
May the recipes from these pioneers and the fund which results from them help to perpetuate their spirit and show the way to wider opportunities for the Sandwich Home Industries."
The FORWARD states: "This book is a loving and grateful tribute to Mrs. J. Randolph Coolidge, founder of the Sandwich Home Industries, and to the devoted pioneers who worked with her to bring this venture into being.
Through her wise foresight and able leadership many have been inspired to be generous of themselves, and their efforts have resulted in a state and nationwide recognition of the value of individual handcraft.
May the recipes from these pioneers and the fund which results from them help to perpetuate their spirit and show the way to wider opportunities for the Sandwich Home Industries."
Mabel I. Quinby's
~ Tomato Relish ~
~ Tomato Relish ~
One peck ripe tomatoes. Chop fine and put in cheesecloth bag. Drain overnight.
6 med. sized onions 5 cups vinegar
2 cups celery 1 cup salt
4 or 5 peppers 2 lbs. brown sugar
all chopped fine. 2 oz. white mustard seed
Stir all together and store in jars.
[A peck is ~ 12-14 lbs.]
6 med. sized onions 5 cups vinegar
2 cups celery 1 cup salt
4 or 5 peppers 2 lbs. brown sugar
all chopped fine. 2 oz. white mustard seed
Stir all together and store in jars.
[A peck is ~ 12-14 lbs.]