Vermont Lifestyle Recipes

Directory

Raspberry Shrub

Vermont Spiced Wine

Grilled Lamb Marinade

Filled Pastries

Cookie Mix

Fondant Mint Patties

Snow Rolls

Grilled Fish


Raspberry Shrub

A refreshing beverage.

  1. Pour 2 quarts of cider vinegar over 2 quarts of mashed raspberries
  2. Let sit covered for 2 days at room temperature
  3. Strain and press the mixture through cheesecloth
  4. Add 2 more quarts of mashed raspberries to the liquid
  5. Let set for 2 more days and then strain and press again through cheesecloth
  6. Measure liquid by the cup, put into large pot
  7. In separate bowl, measure 1 cup of sugar for every cup of liquid
  8. Bring liquid to a boil, boil for 5 minutes
  9. Skim off foam and bring to a boil adding sugar
  10. Boil for 5 minutes, then skim foam
  11. Put into pint canning jars, the jars and lids should be hot -- seal
  12. Serve 2 tablespoons of shrub over ice to 8 oz. of water, soda water, seltzer or white wine

Vermont Spiced Wine

Enjoy this local delicacy with your friends!

Heat the following ingredients to a simmer and enjoy

  • 1 bottle red wine (medium priced)
  • 1 quart orange juice
  • 1 cinnamon stick
  • Pinch of nutmeg
  • Sugar to taste

Grilled Lamb Marinade

For 3-4 lb. boneless leg of lamb

You'll need...

  • 3 tbl. soy sauce
  • 3 tbl. olive oil
  • 3 lg. cloves of garlic (pressed)
  • 1/2 cup mustard (spicy)
  • 1/2 tsp. ginger
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary

Follow these 5 easy steps..

  1. Trim fat from lamb
  2. Prepare marinade using above ingredients
  3. Mix all ingredients well and spread on both sides of the lamb
  4. Place in plastic bag and refrigerate for 24 hours
  5. Grill

Ada Mae Hodgson's Filled Pastries

You'll need...

  • 1 pound Crisco
  • 2 teaspoons salt
  • 1/4 pound butter
  • 1 1/2 cups cold milk
  • 5 1/2 cups flour
  • 2 small yeast cakes

Follow these easy steps..

  1. Cut shortening into flour and salt
  2. Crumble yeast over the flour and shortening mixture
  3. Mix in milk and stir well
  4. Refrigerate overnight

In the morning...

  1. Roll out on a board sprinkled with sugar (not flour)
  2. Without kneading cut into rectangles
  3. Put a spoonful of filling on each rectangle and roll up
  4. Bake at 375 degrees for 22-25 minutes

For Apricot Filling

  • 1 pound dried apricots (put through food chopper)
  • 1 can crushed pineapple (medium size can)
  • 1 cup sugar
  • Cook until real thick

For Date Filling

  • 1 pound dates (put through food chopper)
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup chopped nuts
  • Cook until thick, add vanilla and stir in chopped nuts.

Crisco Cookie Mix (7-8 Cups)

You'll need..

  • 6 cups flour
  • 1 pound Crisco (2 1/3 cups)
  • 1 tablespoon salt

Directions

  1. Mix flour and salt in large mixing bowl
  2. Cut Crisco into four until pieces are the size of peas
  3. Store in a covered container
  4. Will keep for weeks

Gingerbread Men

Ingredients

  • 2 cups Crisco Cookie Mix
  • 1/4 cup flour
  • 3/4 cup brown sugar (lightly packed)
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 egg
  • 3 tablespoons molasses

Directions

  1. Stir ingredients together
  2. Chill dough
  3. Roll 1/4 inch thick on a floured board
  4. Cut with floured cookie cutters
  5. Space cookies out on sheet as they will spread some while cooking
  6. Bake at 350 degrees on non-greased cookie sheet for 8-10 minutes.

Noel Balls

Ingredients

  • 2 cups Crisco Cookie Mix
  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla
  • 3/4 chopped nuts (optional)

Directions

  1. Stir together the Crisco Cookie Mix and the confectioners' sugar
  2. Add the orange juice and vanilla
  3. Stir in nuts if desired
  4. Blend well
  5. Mixture will be crumbly
  6. Mold into 1 inch balls
  7. Place on non-greased cookie sheet about 1 inch apart
  8. Bake at 350 degrees for 12-15 minutes (watch to make sure cookies don't get too brown on the bottom)
  9. Roll in confectioners' sugar while still warm

Fondant Mint Patties

Ingredients

  • 1/4 cup softened butter or margarine
  • 1/3 cup light corn syrup
  • 1/2 tsp. salt
  • 1 tsp peppermint extract (or any other extract flavor desired)
  • Food coloring
  • 1 box confectioners' sugar

Directions

  1. Combine butter or margarine, corn syrup, salt, extract and food coloring in large mixing bowl
  2. Blend together
  3. Add confectioners' sugar gradually, stirring until smooth
  4. Knead in remaining confectioners' sugar with hands
  5. Sprinkle pastry board and rolling pin with confectioners' sugar
  6. Roll fondant mixture to a 1/4 inch thickness; but into small desired shapes using small cookie cutters
  7. Transfer candy to wax paper lined covered container
  8. Candy will be soft, refrigerate candy until candy is at desired firmness

Makes about 1 pound of candy


Snow Rolls (Grandmother Nellie Myrtle Connor's recipe)

Ingredients

  • 3/4 cup milk
  • 1/2 cup warm water (110 to 115 degrees)
  • 1/2 cup butter
  • 4 1/4 to 4 3/4 cup flour
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 2 packages active dry yeast

Directions

  1. Scald milk
  2. Add butter, sugar and salt
  3. Cool to lukewarm
  4. Sprinkle yeast on warm water and stir to dissolve
  5. Add 1 1/2 cups flour to milk mixture; beat well by hand
  6. Beat in eggs and yeast/water
  7. Gradually stir in enough flour, a little at a time, to make a soft dough that wont stick
  8. Turn onto a lightly floured bread board
  9. Knead until smooth, satiny and no longer sticky - 5-8 minutes
  10. Place in a lightly greased bowl
  11. Cover and let rise in warm place until doubled, 1 to 1/2 hours
  12. Punch down and turn onto floured pastry board
  13. But into rounds using a biscuit cutter (or use a floured round glass)
  14. Spread with melted butter and fold in half
  15. Brush tops with melted butter
  16. Cover and let rise again until doubled, 30 to 45 minutes
  17. Bake in moderate oven (375 degrees) 12 to 15 minutes or until golden brown

Makes about 30 rolls


Grilled Fish with Squash and Tomatoes

Serves 4; Prep time: 35 minutes, Total time: 35 minutes

This Fish dish has a summery flavor; but with our Grillstone you can make them anytime.

Ingredients

  • 1 1/2 pounds fish (any type you enjoy) cut into chunks or leave an small filets
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 3 yellow squash (1 1/2 pounds), halved lengthwise
  • 3 medium tomatoes, halved
  • Salt and fresh ground pepper
  • 1/2 cup lightly packed fresh basil, torn into small pieces plus more for garnish

Directions

  1. Heat Grillstone to medium-high
  2. Place fish in a shallow non reactive dish, and toss with lemon juice, 2 tablespoons oil, and 1 garlic clove.
  3. Cover and marinate for 15 minutes
  4. In a medium bowl toss squash and tomatoes with remaining 2 tablespoons oil and garlic clove, 1/2 teaspoon salt and 1/4 teaspoon pepper
  5. Grill vegetables until charred and slightly softened, 3 to 5 minutes per side
  6. Let cool slightly, then cut into large chunks
  7. Combine vegetables in a bowl with basil; cover, and set aside
  8. Remove fish from marinade, and season with 1/4 teaspoon each salt and pepper; save marinade
  9. Grill fish for about 3 minutes, add marinade and cook 3 minutes more
  10. Transfer vegetables to a serving platter
  11. Place grilled fish on top, and garnish with more basil