Enjoy these traditional Vermont Recipes
We hope you enjoy these wonderful, country Vermont recipes. They have been shared with us by real Vermonters who have lived and worked in our beautiful state through generations. Just the sort of dishes you would expect from families brought up in small villages, family farms, maple orchards and maple tree filled woodlands.
A special thanks to Scott Wheeler of the Vermont Northland Journal for making these recipes available to us. Scott’s work is famous around the world and highlights the history of the fabled Northeast Kingdom of Vermont. Give yourself, friends or loved ones a gift of a subscription to his wonderful publication today!
The following recipe was provided by Donald Wheatley. In the early 1930’s his mother Mary, was asked to make a casserole for a church supper and was given the recipe. Like many cooks at that time she made extra to feed the family at home. It proved to be something that the family did enjoy – and still does. Donald’s mother passed away in 1979 at 92 years of age. This recipe is just a small token of something wonderful she left behind.
(from Mary Markolf Wheatley, born 1886 – died 1979)
– 1 quart of raw potatoes, cube and boil until slightly tender, drain and put in baking dish
– 1 small onion
– 1/2 can pimentos, cut into small pieces and added to onion and cook 5 minutes
* 2 tablespoons of flour
* 2 tablespoons of butter
* 1 teaspoon of salt
* 1/2 teaspoon of pepper
* 1 pint of whole milk
* 1/2 pound of cheddar cheese
Pour over potatoes and bake until brown.
Maple Pudding Cake
Rachel Ducharme, shares a family recipe
* 1-1/2 cups flour
* 3/4 cup sugar
* 2 teaspoons baking powder
* Pinch of salt
* 3/4 cup of milk
* 1-1/2 cups maple syrup
* 3/4 cup of water
* 2 tablespoons butter
Directions: Heat the maple syrup, water and butter in small saucepan until butter melts. Mix flour, sugar, baking powder, salt and milk. Pour into a greased 8″ pan. Pour heated syrup over the batter, do not stir. Bake in a preheated oven at 350 degrees for about 45 minutes. Serve warm with ice cream or whipped topping. Serves about 6.
* 1 – (7 ounce) package almond paste (7 or 8 ounces)
* 1/4 cup all-purpose flour
* 1 1/4 cups powdered sugar
* 1/4 teaspoon almond extract
* 2 egg whites
* 3 dozen blanched whole almonds
Directions: Grease cookie sheet. Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth.
Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet. Top each with almond. Refrigerate 30 minutes.
Heat oven to 325º. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container.
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup mashed very ripe banana (1 medium)
- 1 egg
- 2-1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Directions: Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
granulated sugar, the butter, banana and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.)
Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet. Flatten slightly in crisscross pattern with fork dipped into cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheet to wire rack.
- 1-1/2 cups white flour
- 3/4 cup graham flour
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/2 cup sugar
- 3 tablespoons Crisco oil
Beat egg until light. Add milk alternately with
dry ingredients. Stir. Add sugar. Add Crisco oil. Stir.
Pour into greased muffin pans. Bake 15 min. at 400.
Strawberry Rhubarb Pie
In a large mixing bowl, stir together 1-1/4 cups sugar, 3 tablespoons quick-cooking tapioca (a grainy starch that comes in a little box), dash of salt, and 1/4 teaspoon nutmeg. Cut 1 pound of rhubarb stalks into half-inch pieces to make 3 cups. Quarter enough strawberries to make 2 cups. Add the rhubarb pieces and strawberry chunks to the sugar mix and toss gently to coat the “fruit.” Let it stand for 15 minutes, while you make your favorite double-crust pie crust recipe and roll out the top and bottom crusts.
Preheat the oven to 375 degrees and assemble the pie. Seal the edge, and cut slits in the top crust for steam to escape. To prevent over browning of crust edges, cover the edge of the pie with foil (I tear a sheet of foil into thirds and join them to make a long strand to wrap the edge). Bake for 25 minutes; remove the foil and bake 25 minutes more. Cool before serving.
An excellent change to this recipe comes from Deb Evans and Hadley Evans Nash in Middlebury, where instead you place the rhubarb and strawberries into the bottom crust first. Then heat together (over low heat) 3/4 cup maple syrup, 1/3 cup butter, 1 teaspoon lemon zest, and 2 tablespoons cornstarch,
until it steams. Remove from the heat and add 1 teaspoon vanilla. This recipe bakes for the same amount of time (50 minutes) but at 350 degrees instead.
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