Nova Scotia Blueberry Muffins
2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
1/2 cup butter melted
1 cup blueberries (fresh or frozen) you can substitute any fruit
Stir dry ingredients together and add blueberries. Combine egg, milk, and melted butter. Add to blueberry mixture, stirring just to moisten. DO NOT BEAT.
Bake at 375° for 20 minutes. Add 5 minutes for frozen berries.
NOVA SCOTIA CODFISH CAKES
1 box salt cod fish
3 c. mashed potatoes
1 green pepper, chopped fine
2 med. onions, chopped fine
2 eggs, beaten
2 med. stalks of celery, chopped fine
Cover codfish with cold water; bring to boil. Discard water and repeat above, then cover codfish with cold water and boil until the fish is flaky. Let cool.
Mix potatoes, peppers, onions, celery; crumble codfish with fingers and add to potato mixture. Add eggs and red pepper flakes if desired. Make in medium-size ball or cakes for dinner, tiny as small balls for Hors D’oeuvres. Roll in seasoned flour. Deep fry until golden brown.
NOVA SCOTIA “BAKED FISH
FILLETS”
1 1/2 lb. fish fillets
6 tbsp. butter
3 tbsp. chopped onion
Green peppers
3/4 c. tomato ketchup
3/4 c. hot water
1/2 tsp. pepper
1 1/2 tsp. salt
Grated cheese
Chopped parsley
Mushrooms (optional)
Place fish in shallow baking pan. Sprinkle cheese over fish. Mix butter, onion, salt, pepper, parsley, tomato ketchup and hot water. Pour over fish and bake in 350 degree oven for 30-45 minutes. Toss on more parsley and lemon wedges for color.
Fast, easy entree. Friends will ask for your “gourmet sauce” recipe (secret ketchup).
NOVA SCOTIA FISH CHOWDER
1/4 c. butter
1/2 c. chopped onion
1/2 c. finely chopped celery
3 c. uncooked potato cubes
2 lbs. cod or other white fish fillets
2 c. boiling water
1/2 tsp. salt
1/4 tsp. pepper
3 c. milk
1/2 c. evaporated milk
Saute celery and onion in butter. Do not brown. Add potatoes and the boiling water. Simmer for 10 minutes. Add fillets and simmer for 10 or 15 minutes until fish is done and flakey. Break into bite size pieces. Add milk and seasonings and heat but do not boil.
Optional: Add a can of chopped clams and cooked shrimp or cooked scallops, and an extra cup of milk.
Nova Scotia Scallop Chowder
3/4 pound scallops, minced
2 tablespoons butter
2 medium onions, diced
pinch of basil
1 bay leaf
2 small potatoes, diced
2 cups milk 3 cups water
6 large chowder crackers
paprika
salt and pepper
Wash scallops thoroughly; mince by putting through food grinder. Melt butter in deep pot, add onions, fry 5 minutes, or until light brown. Add potatoes, basil, bay leaf, and water; cover, cook 15 minutes, or until potatoes are tender. Add milk and scallops, gradually heat to boiling point, 5 minutes, when scallops begin to shrivel, then add salt and pepper to taste. Pour piping hot chowder over buttered crackers in preheated chowder bowls. Sprinkle with dash of paprika. Serve immediately.
SERVES 6.
Rhubarb Carmel Pie
2 eggs 2
1 cup brown sugar
1/4 cup all purpose flour
2 tbsp melted butter
pinch salt pinch
2 cups finely chopped rhubarb
pastry for a single pie crust
In a mixing bowl lightly beat the eggs. Add the sugar, flour, butter and salt, and stir until well combined and smooth. Add the chopped rhubarb. Line a 9-inch deep-dish pie plate with pastry. Add the rhubarb mixture and bake in a preheated 425°F (220° C) oven for 10 minutes. Reduce the oven temperature to 325°F (160° C) and continue to bake for an additional 30 minutes. Serves 8.
Nova Scotia Gingerbread
Ingredients:
1/4 cup Shortening
1/4 cup Lightly packed brown sugar
1/3 cup Molasses
1 Egg
1 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Ginger, ground
1/4 teaspoon Cloves
3/4 cup Boiling water
Directions:
Cream shortening and sugar together until light and fluffy. Beat in molasses and egg. Combine flour, salt baking soda, spices. Stir dry ingredients gently into creamed mixture alternately with boiling water until just mixed, beginning and ending with dry ingredients. Spoon batter into a lightly greased 8x4 inch or 9x5 inch loaf pan. Bake in 350 F oven 40-45 minutes (check - could be less for larger pan) until tester inserted in center comes out clean. Cool in pan 10 min, remove and cool completely. Wrap tightly to store.
Nova Scotia Oatcakes
3 c Rolled oats; not instant 2 ts -Salt
3 c Flour, all purpose;sifted 1 1/2 c Shortening
1 c Brown sugar 2/3 c -Cold water, up to 3/4 cup
1 ts Baking soda
Combine oats, flour, sugar, soda and salt. Cut in the shortening with a
pastry blender or 2 knives until the mixture is crumbly. Using a fork,
gradually add enough water for moisture to form a ball. Roll out 1/4" thick
on a lightly floured board. Cut into circles and place on greased baking
sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon
size.
Nova Scotia Maple Chicken Recipe
2 1/2 lbs (1.1 kg) Chicken Pieces
1/2 cup Maple Syrup (pure is better)
1/2 tsp grated Lemon rind
1/4 cup chopped Almonds
pinch of pepper
2 tsp Lemon juice
Remove skin from all the chicken pieces; place in a shallow 9x13" pan. Mix remaining ingredients and pour over chicken. Bake, uncovered, at 400°F for 50 minutes, basting occasionally.
Serves 4-6
Nova Scotia Wild Blueberry Grunt
Ingredients:
Sauce:
2 cups fresh or frozen wild blueberries
1/4 - 1/2 cup water
1/3 cup water
Dumplings:
1 cup flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1/2 tablespoon butter
1/2 tablespoon shortening
1/3 - 1/2 cup milk
vanilla ice cream or whipped cream for garnish
Wash and drain berries, combine with sugar and water and bring to a boil in a large saucepan. Reduce heat and simmer until berries are soft and sauce begins to thicken, about 5 minutes.
Whisk together flour, baking powder, sugar and salt. Cut in butter and shortening. Stir in just enough milk to make a soft dough. Drop the batter by tablespoons on top of the simmering berry sauce. Immediately cover saucepan and cook over medium heat without removing cover for 15-18 minutes. Serves 4-6.
Nova scotia potato dressing
Ingredients:
6 c Potato chop small cubes
1 1/2 c Bread crumbs (2 pc toast)
1/2 ts Pepper
1/2 ts Salt
2 ts Poultry seasoning OR
1 ts sage to taste
1/2 c Margarine melted OR Part cooking liquid less fat
1/2 c Onion
Instructions:
to taste Cook potatoes about 20 min or until soft enough to mash. Place onions in a large microwave safe bowl and cook 1 minute on high or until margarine is melted. Stir frequently. Place about 1/3 of the cooked potatoes at a time on top of the margarine/onion and mash. Add seasoning by sprinkling part at a time while mashing. Blend well. Taste and adjust seasoning if desired. Divide into meal-sized portions extra may be frozen. Reheat in microwave or oven and serve very hot.
Nova Scotia Oatmeal Bread
Ingredients
1 cup uncooked rolled oats
1 tsp. salt
2 Tbsp. vegetable shortening
2 cup boiling water
2/3 cup molasses
1 package dry yeast dissolved in 2/3 cup warm water
Flour
Directions
To the rolled oats, salt and shortening, add the 2 cups boiling water. When this mixture is tepid, add molasses and the yeast dissolved in 2/3 cup warm water. To all of the above add flour until the dough is firm enough to handle. (Dough should be stiff enough so that when you try to life it with a spoon it doesn’t separate into two parts). Now let the dough rise until it is double in size. Mold with buttered hands and place in bread pans. Let rise again until double in size, and then bake in 350 degrees F oven for one hour. This is a real family treat!
Nova Scotia Blueberry Cream Cake
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
1/2 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.
Apple Crumble
Ingredients:
6 apples peeled and sliced
1 tsp cinnamon
1/2 cup brown sugar
Sprinkle cinnamon and brown sugar over apples in baking dish, mix well.
Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup melted butter
1/2 cup rolled oats
Mix well and sprinkle loosely over apples. Bake at 350.