Family Recipes - Menu

Breads

Dingbats
(Fried Bread)

After the bread dough had risen once, mom would pinch off a small bit and stretch it in a thin flat sheet. She would poke a hole in the centre of the dough with her finger and lay the dough carefully into a hot greased skillet. When it was nicely brown and cooked halfway through, she turned it over with a fork and browned the other side. Mom called them fried bread; we called them dough-gods. My kids always referred to them as Dingbats.

Ellen (Stewart) McQuestion

Dumplings

2 cups flour
1/4 cup butter
2 tsp baking powder
1 pinch Salt
Mix in with fork, then add milk until mixture goes slack.
Myrtle and Iverson Stewart (School House Museum Recipe Book)

Buttermilk Pancakes

This recipe serves 4
1 egg
2 cups flour
2 cups buttermilk
¾ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 tbsp sugar
3 tbsp melted butter
Beat eggs. Add buttermilk. Mix the dry ingredients together and add to egg mix. Add melted butter and mix well.
The pre-mixed stuff in the store isn’t bad, but this will blow it away. ENJOY.

Garnet Stewart

Pizza Crust Dough

1 pkg. yeast (equal 1 tbsp)
1/4 c lukewarm water
1 tsp sugar
Sprinkle sugar over the water and yeast.
Bowl :
1 c lukewarm water
1 tsp salt
1 tbsp Crisco oil
Add yeast to mixture
2 3/4 c flour
Mix, don't knead ingredients together. Grease bowl and put ball of dough in and let rise in the oven with the light on to heat. Cover 3/4 hours to rise.
Divide dough into 1/2. Grease hands.
Makes 2 large pizzas.
Put on your favourite ingredients for toppings.

Helen and Winston Stewart

Diane’s Buckwheat Pancakes

3 cups buckwheat flour
½ cup white flour
4 tsp baking powder
1 tsp salt
Mix dry ingredients together so they are well combined
Make well in the center and add the following mixture
1 3/4 cup of buttermilk
1 egg
1/4 c. canola oil
Stir well with a fork and add to the dry mixture
Fold dry mixture into wet mixture until just mixed
Heat griddle to 375 degrees
Pour very thinly onto lightly oiled griddle, turning once when ready.
Serve with Maple Syrup

Janet (Stewart) Lafreniére

Red Lobster Tea Biscuits

2 cups tea bisquick mix
2/3 cup milk
½ cup shredded cheddar cheese
½ cup butter
¼ tsp. garlic powder
Heat oven to 450.
Mix bisquick mix, milk and cheese until soft dough forms. Drop by spoonfuls onto an un-greased cookie sheet. Bake 8-10 minutes until done (golden brown).
Melt butter and add garlic powder. Brush on tea biscuits before removing from cookie sheet.

Wanita Stewart

Clara's Doughnuts

2 heaping cups of white sugar
3 eggs
3 cups of milk (half canned)
7 tbsp hot melted pure lard
Sift together
7 tsp baking powder
2 tsp salt
3 cups flour
Mix flour and liquids together and let stand for 10 minutes.
Mix enough flour to roll and cut on table.
Cook or fry in pure lard at 310°F till brown.

School House Museum Cookbook

Delicious Doughnuts

Ingredients:
1 cup white sugar
4 tbsp melted fat
2 eggs
1 cup milk
Salt
4 tsp baking powder
About 4 cups of flour
Combine sugar, fat, eggs in a large bowl. Add milk and sifted dry ingredients. Mix well. Let stand to rise slightly. Roll on lightly floured board. Cut with doughnut cutter.
Heat grease until dough rises right back up when dropped in. Cook doughnuts turning once

Cathy (Stewart) Francoeur

Family Recipes - Menu

Breads

Family History Information - email Garnet Stewart

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