Woodside National Historic Site of Canada
Recipes
Bring Canada's national historic sites and the best of Canadian heritage cooking into your home with the Parks Canada Heritage Gourmet food app.
Embark on a culinary journey through Canada's rich history and across Canada's vast territory by trying out the recipes, including these delicious ones from Woodside:
Hot Mulled Cider
1 gallon sweet cider
1 lemon cut into quarters
2 three inch cinnamon sticks
1 cup brown sugar
Add nutmeg, cloves and cinnamon
Combine all of the ingredients in a large saucepan. Heat thoroughly. Serve hot.
Enjoy this drink with freshly baked cookies.
Pumpkin Cookies
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
2 teaspoon salt
vanilla
1 cup shortening
1 cup pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup raisins
1 cup nuts (optional)
Cream together sugar and shortening. Add egg, pumpkin and vanilla and beat well. Sift the dry ingredients together and then into the sugar mixture. Add raisins and nuts. Bake on ungreased cookie sheets in a moderate oven (375 F) for 10 - 12 minutes. Ice when cool.
Icing
1 cup brown sugar
2 tablespoons butter
4 tablespoons milk
1 cup icing sugar
Combine brown sugar, butter and milk in a saucepan and boil for 2 minutes. Cool, add icing sugar and beat until smooth. Dip cookie tops in icing. If icing thickens, thin it with milk.
Source: Pioneer Cooking in Ontario, 1981 p.42
Rich Soft Gingerbread
1 cup butter
1 cup sugar
1 small cup molasses
2 eggs
1 teaspoon soda
1 teaspoon each of ginger and salt
Make a stiff dough with flour, and bake in a square tin.
Source: Smiley's Cookbook and Universal Household Guide, 1894
Hints: Cream butter and sugar. Add molasses and eggs. In a separate bowl, mix soda and salt with
one cup of flour. Add to mixture. Gradually add flour until the dough is stiff (approximately 2 more
cups—for a total of 3 cups). Bake at 350 F for approximately 40 minutes.
Orange Sauce
Use 1 cup hot water, 1 cup sugar, 2 cup butter, 1 heaping tablespoon of cornstarch wet in the strained juice of 2 acid oranges (the red, or blood oranges are the best).
Boil the water, sugar and orange peel until the sugar is dissolved; then add the cornstarch and orange juice and let boil until it thickens; take out the orange peel and add the butter with 1 teaspoon of salt; stir well together, and serve.
Hint: One salt spoon is equal to 1/4 tsp.
Shortbread
1 cup sugar
2 cups butter
4 cups flour
Pinch of salt
Sift together the flour, sugar and salt and rub in the butter. Roll or pat the dough onto a cookie sheet and prick with a fork. Bake in a slow oven until pale brown. While still warm, cut into fingers.
Note: Almond or vanilla extract may be added if desired.