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.

Jelly Cookies

Jelly Cookies.  (Shirley Sears)

1/2 cup shortening
1&1/2 cup brown sugar
1/2 cup boiling water
2 cups flour (heaping)
1/2 tsp. soda
Pinch salt
1/2 tsp. vanilla

Cream sugar and shortening. Pour hot water over the creamed mixture. Add vanilla and dry ingredients. Roll in balls and place on greased baking sheet. Make a dent in top of each cookie and fill with jelly. Bake in a 375 degree oven.

Crisp Sugar Cookies

Crisp Sugar Cookies.  (Doris Adams)

1 cup white sugar
1/2 cup shortening
2 eggs
1/2 tsp. soda
1 tsp. baking powder
Pinch salt
2&1/4 cups flour
1/2 tsp. vanilla

Cream sugar and shortening well. Blend in eggs and vanilla. Add sifted dry ingredients and form into a dough. Roll out on a floured board and cut into desired shapes. Bake in 375 degree oven.Cr

Molasses Cookies

Molasses Cookies.  (Addie Crowell)

1 cup sugar
3/4 cup shortening
1 egg
6 Tbsp. Molasses
2&1/2 cup flour
1 tsp. soda
2 tsp. ginger
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves (optional)

Mix in order given, sifting dry ingredients together. Drop by spoonfuls and press down with a fork dipped in milk. Bake 12-15 minutes in 375 degree oven.

Rich Oatmeal Cookies

Rich Oatmeal Cookies.  (Irene E. Smith)

1/2 cup butter
1/2 cup shortening
1 heaping cup brown sugar
1/4 cup boiling water
1 tsp. soda
2 cups flour
2 cups oatmeal
1/2 tsp. salt

Cream butter, shortening and sugar. Add 1/4 cup boiling water to which 1 tsp. soda has been added. Mix in flour, oatmeal and salt. Drop small spoonfuls on greased cookie sheet and press flat with fork. Bake in 350 degree oven until brown. Watch carefully as they burn easily.