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| The Kitchen |
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| Jelly-Tart Cookies |
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| "I'm going to have the daintiest things possible...things that will match the spring, you undersatnd...litlle jelly tarts and lady fingers, and drop cookies frosted with pink and yellow icing, and buttercup cake." (Anne of Avonlea) |
| 1/4 cup Jelly |
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| Pinch Salt |
| 1/3 cup Granulated sugar |
| 1/3/4 cups All-purpose flour |
| 1 cup Butter, at room |
| temperature |
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| In a large bowl, using a wooden spoon, blend together the butter and sugar |
| Preheat your oven to 350 F (180C) |
| 1 |
| Spoon the jelly into a small bowl and stir until it is smooth. Set aside. |
| 2 |
| 3 |
| to the butter mixture and blend until a dough is formed. |
| 4 |
| In a separate bowl, mix together the flour and salt. Add the dry ingridients |
| until the mixture is light and fluffy. |
| 5 |
| Pinch off bits of dough and roll into 1-inch (2.5 cm) balls. Place the balls on |
| a baking sheet about 1 inch apart. Press your fingertip |
| into the centre of each cookie to make a deep little |
| "well" (the dough may crack around the edges- you |
| can pinch it back together if you wish). Fill each well |
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| 6 |
| with about 1/4 tsp (1mL) jelly. |
| Bake the cookies for about 10 minutes. Remove |
| them to a wire rack to cool. (the jelly will be very |
| hot when you take the cookies out of the oven, so handle |
| carefully and cool them completely before serving.) |
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| Gingerbread |
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| 1/4 cup Butter |
| 50 mL |
| 250 mL |
| 75 mL |
| 425 mL |
| pinch |
| 1/1/2 cups all-purpose flour |
| 1/4 cup granulated sugar |
| 1 tsp baking powder |
| 1/4 tsp baking soda |
| 1/4 tsp salt |
| 1/4 tsp ground cloves |
| 1 to 2 tsp ground ginger |
| 1 tsp ground cinnamon |
| 1 egg, beaten |
| 1/2 cup milk or buttermilk |
| 1/2 cup molasses |
| 50 mL |
| 375 mL |
| 50 mL |
| 5 mL |
| 1 mL |
| 1 mL |
| 1 mL |
| 5 to 10 mL |
| 1 |
| 5 mL |
| 125 mL |
| 125 mL |
| 1 |
| 2 |
| Preheat your oven to 350 F (180 C) |
| Put the butter in a 9-inch(23 cm) round |
| cake pan and place it in the oven for |
| a few minutes, until the butter melts. |
| Meanwhile, combine the flour, sugar, baking powder, |
| 3 |
| baking soda, salt, cloves, ginger and cinnamon in a bowl. |
| 4 |
| In a separate bowl, combine the egg, |
| milk, molasse and melted butter. Stir |
| this mixture into the dry ingridients. |
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| 5 |
| Pour the batter into the cake pan and |
| bake for 30 to 40 minutes, or until a |
| bake for 30 to 40 minutes, or until a knife or |
| toothpick inserted into the centre of the cake |
| comes out clean. |
| 6 |
| To serve, cut the gingerbread into wedges |
| and serve warm with sweetned whipped cream, |
| or let the cake cool and dust it with sifted icing sugar. |
| To make a pretty pattern, place a paper doily on top of |
| the gingerbread and sift icing sugar over the top. |
| Remove the doilyvery carefully, and you will have |
| an elegant lacy design on top of the cake! |
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| Source: The Anne of Green Gables Treasury |
| By: Carolyn Strom Collins and Christina Wyss Eriksson. |
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