Recipes


Pear-Cranberry Maple Crisp

6 Bartlett or Bosc pears peeled cored and sliced.
1 1/2 cups fresh cranberries
1 tablespoon grated orange zest
2 table spoons orange juice
3 tablespoons maple syrup
1/3 granulated sugar
1 cup rolled oats
1 cup all-purpose flour
3/4 cup brown sugar
1/2 cup butter

Preheat oven to 435 F. Combine pears and cranberries in bowl. Stir in orange zest, orange juice, maple syrup and sugar. Toss to coat fruit.

Combine oats, flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle over fruit. Bake in lower third of oven for 15 minutes, reduce heat to 375 F and bake for another 30 minutes or until top is golden and juices are bubbling. Serves six hungry fall hikers.



Christy Schaffner's Ginger Cookies

Ingredients:
1 cup butter or shortening (or half of both), best with butter
1/3 or 1/2 cup brown sugar 1 teaspoon salt
2 1/2 or 3 cups bread flour
2 teaspoons baking soda
3 teaspoons ginger

Preparation
1. Mix ginger, salt, 2 cups of flour and baking soda together.
2. Add 3rd cup of flour to mix
3. Grease sheet of waxpaper
4. Roll out on greased cookie pan, about 1/4" thick
5. Put mixture in fridge to harden
6. Cook at 325 or 350 degrees Farenheit for five to six minutes.
    Watch carefully - they burn easily!
7. Remove cookies from pan and serve to grateful children.

Recipe recorded from Christy Frances Schaffner in 1983


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