Molasses Drop Cookies

I remember these cookies fondly.  My mother made them often and I used to grab two or three of them with a tall glass of cold milk.  These molasses drop cookies are soft, chewy, and full of molasses flavour.  The cinnamon and ginger help round out the slight bitterness that molasses can bring.  I guarantee…

Screech Pecan Tart

This is the week that most of us will be courting our sweetheart with flowers, chocolate, or a lavish dinner.  If you haven’t remembered that holiday here’s a quick easy tart to help you get back in the good books.  This tart contains a little bit of Newfoundland dark rum for flavour. Newfoundlanders have been…

Please Pudding – Sunday Dinner Origins

  Newfoundland has taken many things from its mother countries Ireland and England.  We have the rich language and culture, the amazing music, and the scrumptious food.  (At least, we think so.) For many years generations of people sat down to Sunday dinner composed of boiled vegetables, salt beef or pork, and steamed pudding.  The…

Steamed Carrot Raisin Pudding

Steamed puddings have been around for centuries.  Early puddings used to be cooked in animal intestines — as haggis still is. This wasn’t overly convenient. The intestines were only available when an animal was slaughtered, and required a good deal of work to clean them before they could be used. Cloths for boiling puddings weren’t…

Scrunchies

No, this isn’t a post about the elasticty donut a lot of women sported in their hair in the eighties.  It’s about a drop cookie and this drop cookie is chock-a-block full of different ingredients from all over my pantry.  There’s creamy coconut, chocolate chips, and crunchy peanuts.  It almost sounds like I’m writing an…