Cranberry Duff

Cranberry Duff   (Marion Greenwood)

1 cup sugar
1/2 cup butter, melted
2 cups flour
1 cup cranberries
1 cup milk
3 tsp. baking powder
1/2 tsp. salt

Cream butter, add sugar. Add milk and dry ingredients alternately. Lastly add cranberries and milk. Steam for 2&1/2 to 3 hours. Serve with butter sauce.

Butter Sauce

1/2 cup butter
1 cup sugar
3/4 cup cream

Melt butter and brown slightly. Add sugar and cream. Cook 3-4 minutes, stirring occasionally.

Blueberry Fungi (Grunt)

Blueberry Fungi (Grunt)   (Dena Banks)

Cook on stove:
1 quart blueberries with water up over berries
Sugar 1/2 cup or more
When starts to boil, add dumplings( recipe below)
Cover and cook 10 minutes


1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. shortening
1/2 cup milk
Put dry ingredients in bowl. Cut in shortening. Add milk. Drop by tablespoon into boiling blueberry mixture.

Christmas Pudding

Christmas Pudding   (Beatrice Cameron)

1&1/2 cups flour
1&1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 tsp. soda
1/2 tsp. cloves
1/2 tsp. nutmeg
3/4 cup suet or shortening
1 cup raisins
1 egg, lightly beaten
3/4 cup milk
3/4 cup molasses

Put dry ingredients in bowl. Add suet ( if using shortening, cut in with a pastry cutter). Add raisins. Combine other ingredients, add to flour mixture. Put in greased pan ( a bunt pan works well). Cover with foil. Steam 2-2&1/2 hours. Serve with nutmeg sauce.

Nutmeg Sauce

Beat 1/4 cup margarine until creamy. Gradually add 1/2 cup sugar. Continue beating until mixture is light. Blend in 1 egg yolk, 4&1/2 tsp. flour and 1 tsp. vanilla. Add 1&1/4 cup boiling water. Cook until thickened. Remove and add 1/4 tsp. nutmeg. Add 2 or 3 drops yellow food colouring. Makes 1&2/3 cup.
( may want to double, according to amount of sauce desired)


Candy was a very rare treat for the children of the early pioneers. and pennies too precious to be squandered and sweet treats were something everyone could do without.

So the children lived in anticipation of the time when the sap would run again in the maple trees for early spring was the time for Candy on the Snow.

When the sap was collected and in the process of being boiled into maple sugar, the older folk always made sure that a little of the boiling liquid was poured on the snow where it hardened into delicious candy.

As time passed molasses candy began to be made more and more frequently until finally it became an almost

weekly treat. Half the fun was in the making and taffy pulls became a much-loved pastime with the younger


The above taken from: Out of Old Nova Scotia Kitchens by Marie Nightingale

Potato Fudge

Potato Fudge.  (Pamela Banks)

1 small potato
1 tsp. Butter
Icing sugar
1 block semi-sweet chocolate
1 block unsweetened chocolate

Boil, drain and mash potato. While hot, add butter, then cool slightly. Add enough icing sugar to make thick like putty. Flavor with any kind of flavoring, such as vanilla, maple, peppermint, etc. Put into greased pan and after chilling for a few minutes, spread melted chocolate over top. Return to refrigerator until hard enough to cut into squares.

Homemade Chocolates

Homemade Chocolates   (Odessa Swaine)

3 lbs. icing sugar
8 Tbsp. Butter
1 can sweetened condensed milk
2 Tbsp. Corn syrup
2 pkgs. sweetened chocolate
1/2 cake Parowax

Melt butter, add corn syrup and milk. Mix in icing sugar. Add desired flavoring such as maple, peppermint, cherries, etc. (Put each flavor in a different bowl with some of the above mixture.) Melt chocolate and wax together in a pan. Roll mixture into little balls. (It is suggested that these be rolled the night before dipping.) place a toothpick in the balls and dip into the chocolate mixture. Place on waxed paper until hardened.



Grandmother’s earthen cookie crock with its seemingly never-ending supply is well established in the memory of almost every adult Nova Scotian no matter from where their ancestors come.

In Nova Scotia, the earliest cookies were baked in sheets and cut in squares or broken into pieces after baking. After this came the wooden cookie moulds which applied patterns to the dough, delighting the small fry.

Individual cookie cutters probably came into being after our ancestors had improvised their own cutters by

using the top of a tumbler to cut the rolled dough into rounds. The local tin-smiths took it from there and used their own imagination in forming shapes into tin cutters, sometimes adding a handle and sometimes not.

The above taken from: Out of Old Nova Scotia Kitchens by Marie Nightingale

Ginger Drop Cookies

Ginger Drop Cookies.  (Jean Sears)

1 cup shortening
1/2 cup brown sugar
1/2 cup cold water
2 eggs, beaten
1 cup molasses
3 cups flour
2 tsp. ginger
1/4 tsp. allspice
1 tsp. cloves
1/2 tsp. salt
1&1/2 tsp. soda
1 cup raisins

Cream shortening and sugar. Add beaten eggs, mix well. Add water and molasses, then sifted dry ingredients. Stir in raisins and drop by spoonfuls on greased baking sheet. Bake 8-12 minutes in 375 degree oven.

Meltin’ Tender Shortbreads

Meltin’ Tender Shortbreads.  (Winnie Garron)

1 cup soft butter or margarine
2 cups sifted flour
1/2 cup sugar

Cream butter and sugar gradually., working until light. Add 1&3/4 cup flour
(reserving the other 1/4 for the bake board). Knead dough until it begins to crack (no more flour is required). Gently roll dough with a floured rolling pin or pat out to 1/3 to 1/2 inch thickness. Cut into desired shapes. Reroll all leftover, all at one time. Bake on I ungreased baking sheet in 350 degree oven 30-35 minutes. Decorate cookies as desired.