Newfoundland Recipes – saltjunk.com

Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Tea Biscuits with Currants

Tea-BiscuitsMakes 2–2½ doz

Ingredients:

  • 500 g bread flour
  • 30 g baking powder
  • 25 g milk powder
  • 125 g butter (cut in cubes)
  • 250 ml water
  • 2 eggs (beaten)
  • 125 g sugar
  • 10 g salt
  • 1 tsp vanilla
  • 125 g currants
  • 1 egg (use for egg wash)

Method

In a mixing bowl, combine flour, baking powder and milk powder. Cut butter in dry ingredients and blend until it reaches a mealy stage (approx 4 minutes).

Dissolve sugar, salt and vanilla in water with eggs. Add to above mixture all at once. Add currents. Mix until a soft sticky dough is formed. Transfer to a floured surface and knead gently until dry (Knead 8-10 times). Allow to rest for 10 minutes before rolling.

Roll dough to approx ¾“ thick and cut with a cookie cutter or knife. Place pieces on a parchment lined cookie sheet(s) and egg wash. Bake at 425°F (or 215°C) for approx 15 minutes or until golden brown. Serve tea biscuits with knobs of butter. Excellent with a good cup of steeped tea.

drool – a state between sleeping and waking

kjp

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Olden-time Baked Beans with Pork & Molasses

Newfoundland Recipes-Baked Beans1-www.saltjunk.comMakes 4-6 servings

Ingredients:

  • 2 cups navy beans (or white beans)
  • 6 cups water
  • 1 med onion (sm chopped)
  • 4 slices salt pork (3”L x ½ thick)
  • Salt & pepper
  • 1/4 cup molasses

Method

Wash beans thoroughly and soak in water for one hour – drain and place in a large saucepan. Add water, onions, salt pork and molasses. Season to taste. Cover, bring to a boil and simmer for 1 1/2 hours.  Stir occasionally.  Cook until tender.

Transfer beans to a roasting pan or casserole dish.  Bake uncovered at 350F for 3 hours. If beans become dry, add a cup of water. Serve piping hot with fresh baked bread or toutons.

Tips:

  • The ratio to beans and water is 1-3

just show it to the pan – you don’t need to fry the food much

kjp

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