Editing Heraldshill Recipes


(Not necessarily period)
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=Meats= 
==Chicken a la Stasi== 
aka Dutch Oven Chicken

Provided by Lady Anastasia de Carrera
Ingredients:

1. Dried beef
2. Chicken, boneless breasts are nice, but bone-in legs and thighs are good and messy (enough to line the bottom of your Dutch Oven)
3. Bacon
4. Seasonings of your choice for the chicken (I'm kind of partial to Greek seasoning)
5. Sour Cream-16 oz container
6. 2 10 oz cans of cream of something soup (I like the Golden Mushroom)

Equipment:
1. Dutch Oven (the kind with legs on the bottom and a rimmed lid works best for the charcoal)
2. Foil or foil casserole pan (optional if you really like to clean messy cast iron)
3. Charcoal

Season your chicken pieces then wrap each piece with a strip of bacon (or half strip if you are running short and the store is closed or too far away) If you are making this ahead of time and you started with fresh chicken, you can easily freeze the chicken at this point. I like to freeze them individually then package them, it makes handling them much easier if they aren't quite thawed when you want to use them.
Line your Dutch Oven with foil, place a layer of dried beef in the bottom, then add a layer of your seasoned chicken. Mix together the sour cream and soup and pour over the chicken.
Place 17 pieces of charcoal under the Dutch Oven and 11 pieces on the lid, let cook for one hour and you will have a pot full of chicken and gravy. I have tried adding dried potato slices to this dish, it worked ok but fresh may have worked better, not quite as dry. You also have to allow for more cooking time.
Serving suggestions with this chicken:

1. Noodles or potatoes (you have plenty of gravy to poor over)
2. Veggie (I like glazed carrots)
3. Fresh bread (again, you need something to sop up all that good gravy)
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==Potage from Meat== 
(from Plantina book 7)

Contributed by Lady Kaie of Blakewode
This recipe is from Cariadoc’s Miscellany…our favorite supper at Lilies. I prepare as much of this ahead of time as I can and freeze it. Then I add the fresh herbs, water, breadcrumbs and cheese on site. I have made it with dried herbs but the fresh mint is so much better! (I go heavier on the mint because we like it that way.) My family prefers to sprinkle the cheese on their individual servings. It tends to get very sticky if the cheese is cooked in with the stew.
Ingredients:
1. 2 1/3 lb stew beef
2. 4 c water
3. “Rich juice”: 31 oz (3 cans) concentrated beef broth
4. 1 1/2 c dry bread crumbs
5. 3/4 t pepper
6. 8 threads saffron
7. 5 eggs
8. 1 1/2 c grated cheese (~ 7 oz)
9. 3/8 c chopped parsley
10. 3/4 t dried or 1 t fresh marjoram
11. 1 1/2 T chopped fresh mint
12. Verjuice: 3 T wine vinegar
13. 1 t salt (to taste)

Take lean meat and let it boil, then cut it up finely and cook it again for half an hour in rich juice, having first added crumbs. Add a little pepper and saffron.
When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, finely chopped mint with a little verjuice. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.

Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 1/2 hour over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. This makes about 10 cups.
This is a rather meat-rich version; it also works with as little as half this much meat.
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==Spiced Roast Pork with Apples and Currants== 
(adapted from Spiced Roast Chicken from Eating Shakespeare)
Contributed by Lady Juliana MacNayre adapted from a recipe by Lady Kaie of Blakwode Tor

Butter or oil
Approx. 3 pork roasts
juice of 1/2 orange
1/2 tsp cider vinegar
Spices
* 1/2 tsp cloves
* 1/2 tsp mace
* 1/2 tsp black pepper
* 1 tsp salt

Stuffing (original recipe was for a roasting chicken)
* <span style="line-height: 1.5;">2+ apples - peeled, cored, and sliced</span>
* <span style="line-height: 1.5;">1/2 cup dried currants, washed (or raisins - make a sweeter result)</span>
* <span style="line-height: 1.5;">1/2 cup sugar (might decrease sugar esp. if use raisins)</span>
* <span style="line-height: 1.5;">1 tsp cinnamon</span>

Prepare a dutch oven over coals equivalent to a 325 degree oven. Put half of "stuffing" into the dutch oven. Clean the roast, rub it with the "spices", dot with butter and put into the oven. Put in the remaining "stuffing". Bake approx. 25 minutes per pound. Take out the roast and slice. Add orange juice and vinegar to the "stuffing" in the dutch oven and mix before spooning over the meat.
This was a big hit in the meal plan at Lilies XXII (2008).
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Runzas - see under Breads.
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=Vegetables= 
==Buckaroo Beans== 
-Natasiia Khorokov (Natasha/Rhiannon)

1 can each, UNDRAINED:
* chili beans
* kidney beans
* butter beans
* lima beans
* pork 'n' beans
1 c ketchup
3 tbs mustard
1 tsp garlic salt
1 tsp onion flavor
1 lb hamburger
1 lb bacon
1 c brown sugar
1 c sugar
2 tbs vinegar

Heat through until beans tender and flavors blended. All amounts approximate. Adjust seasoning to taste.
A big hit in the Lilies XXII (2008) meal plan.
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==Pickled Mushrooms== 
recipe from Lady Antonia Stefani's Ukrainian grandmother

3 lb small whole mushrooms
2 1/2 cups white vinegar
1 3/4 cups water
3 TBS canning and pickling salt
1/3 cup chopped onion
2 1/2 tablespoons whole black peppercorns
5 cloves garlic

Trims stems ends of mushrooms and wash in cool running water. Drain.
In a large pot, combine the vinegar, water and salt. Heat, striing to dissovle the salt. Add mushrooms. Heat to boiling; reduce heat and simmer mushrooms in brine for 10-12 minutes, until tender.
Pack mushrooms into sterilized half pint jars. To each jar, add 1 TBS onion, 1/2 tsp peppercorns and one clove garlic. Fill jars with hot brine, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 20 minutes in a boiling water bath.
Makes approximately 5 half-pints.
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==Spinach with Bacon and Feta== 
(originally from Mistress Tatiana)
Made by Lady Juliana Macnayre for Lilies

1 bag frozen spinach, defrosted
1/4 lb bacon
Chicken broth to keep moist
1/4 lb (or to taste) sheep's milk cheese (eg. feta)

Fry bacon and reserve fat. Rinse frozen spinach with cold water and drain thoroughly, and then squeeze to remove as much water as possible. Gently fry spinach in bacon grease. Put in a slow cooker (or dutch oven). Add just enough chicken broth to moisten. Cook until done. Add cheese just before serving.
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=Soups= 
==Stone Soup a la Stasi/Thomas== 
Well, there isn't really a recipe, but it certainly is a Shire favorite. The secret might be the seasoning and the slow simmering over an open fire.

It really doesn't matter what you put into the soup pot for meats, veggies or spices. Actually the biggest secret to a really good pot of stone soup is the friendship and comraderie from everyone joining together to add something to the pot or as accompanying side dishes.
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=Starches= 
==Savory Kasha:== 
[served 2 batches]

3 cups water
3 beef boullion cubes
1 cup bulgar (cracked wheat)
1 whole onion, sliced, lightly fried
1/2 lb fresh mushrooms, finely chopped

Bring water and boullion cubes to a boil and immediately stir in bulgar. Simmer over low heat stirring every 15 minutes until the desired texture, approximately 45 minutes. Meanwhile, fry the onions in 3 tbs of butter for 3 or 4 minutes, until the onions are soft and pale gold. Add the onions to the cooked kasha. Cook the mushrooms in 2 tablespoons more butter on moderate heat for 2 or 3 minutes, stirring frequently. Then raise the heat to high and cook the mushrooms uncovered until all the liquid in the pan has evaporated. Add the mushrooms to the kasha and season to taste.

Inspired by the kasha recipe in Russian Cooking, Time Life Books Foods of the World Series.

==Breads== 
===Garlic Monkey Bread=== 
Lady Juliana MacNayre

===Runzas=== 
Lady Juliana MacNayre

Rhodes Texas Dinner Rolls thawed (or other similar dough)
2 lbs. ground meat
1 can sauerkraut, drained
salt, pepper, greek seasoning etc. (your choice)

Cook ground meat thoroughly. Add spices and sauerkraut, cook about 15 minutes and let cool a little.

Flatten ball of dough to about 3" across. Top with 1/4 c. of meat mixture. Fold up sides of dough and pinch together and twist. Place pinched side down in pan.

Bake rolls until brown on top, about 15 minutes.

Juliana's notes: I take the frozen rolls out just before I start cooking the meat. By the time everything is cooked and cooled some the rolls are usually thawed enough to work with. I sometimes brush melted butter on the tops after they are baked.

Serve them warm or cold. I actually prefer them cold. They also freeze well. For the Inn we served beef runzas, pulled bbq chicken and vegetable runzas. The chicken and vegetables ones did not have sauerkraut.
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=Nibbles & Snacks= 
==William's Salsa== 
William Fletcher of Carbery...
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=Beverages= 
==Mint Sekanjabin== 
provided by Mistress Sofya la Rus from Cariadoc's Miscellancy
2.5 cups water
4 cups sugar/honey
1 c wine vinegar
1/2 c mint (or 8 sprigs)

Dissolve the sugar in the water. Bring to a boil and add the vinegar. Simmer for 30 minutes. Add the mint, stir, and remove from the heat. Allow to cool and strain out the mint. Dilute syrup to taste to serve, approximately 1 part syrup to 5-10 parts water. The syrup does not need refrigeration.
Documentation: recipe found in Cariadoc's Miscellany.
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==Strawberry Sekanjabin== 
(aka Strawberry Shrub)
provided by Mistress Sofya la Rus from Food on the Frontier

One 16-oz package frozen strawberries
Approximately 2 cups vinegar.
Approximately 2 cups sugar/honey

Pour just enough vinegar over frozen berries to almost cover them. (As the berries thaw and soften, they will settle under the vinegar.) Cover and leave out at room temperature overnight. Strain out berries. Measure liquid and put in medium saucepan. Add equal amount of sweetener of choice. Boil the mixture for 10 minutes. Make sure your pan is big enough to avoid boiling over. (I used a 2 quart pan.) Dilute syrup to taste to serve, approximately 1 part syrup to 5 parts water.
Documentation: recipe is from Food on the Frontier - a cookbook of 19th cent. Minnesota pioneer recipes. It is obviously in the sekanjabin family of beverages, which are documented to period. Similar honeyed beverages in traditional Russian cuisine are called syta.
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=Desserts= 
==Death by Chocolate Brownies== 
Lady Juliana MacNayre
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==Chocolate Chip Monster Cookies== 
Lord Sifrid von Eichelborn
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==Triple Death Chocolate Cookies== 
HL William Fletcher of Carbery
Simply based on an on-line recipe (Chocolate Chocolate Chip Cookies @ foodnetwork.com) but with 12 more ounces of chocolate chunks and an extra cup of flour. That's all.
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==Chocolate Chocolate Chip Cookies== 
Recipe Courtesy of Cathy Lowe (online recipe)

Ingredients
2 1/4 cups flour ( I add ¼ cup extra )
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
1 cup chopped walnuts (optional) ( I use a bag of chocolate chunks plus the chips )

Directions

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. ( I cook for eleven minutes and leave on pan for five minutes then on to the cooling rack )

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

Printed from FoodNetwork.com on Thu May 14 2009

© 2009 Scripps Networks, LLC. All Rights Reserved
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==Pfefferneuse== 
Lady Antonia Steffani
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==Shrewsbury Cakes== 
furnished by HL Brigida von München

½ cup + 2 tbsp. butter
½ cup sugar
¼ tsp rosewater
2 tbsp water
1 cup whole wheat flour
1 cup white flour
½ tsp nutmeg
½ tsp salt

Cream butter and sugar together. Add water and blend thoroughly.

Sift together the dry ingredients and stir into the butter/sugar mixture until all ingredients are just moistened and the dough holds together. If the dough is too dry, add some additional water by tablespoon to moisten. Be careful to handle the dough as little as possible!

Turn out onto a floured board and roll out ¼-inch thick.
Cut out large round cookies.
Bake on parchment paper at 350° for 10 minutes. Reduce heat to 300° and bake for an additional 10 minutes.
Cool on wire racks. Makes 18 large cookies.

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=[[http://heraldshill.wikidot.com/a-taste-of-heraldshill|A Taste of Heraldshill]]= 
recipes from A&S Meeting Oct 2007 & Nov 2008

===Chick Pea Soup -=== 
brought by Antonia

Recipe?
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===Carrots from Platina "On Right Pleasure and Good Health"=== 
brought by Stasi

Boil and drain about 1.5 pounds of carrots. Toss with salt and oil & vinegar dressing. Sprinkle with red wine and sweet spices (a pinch each of cinnamon, nutmeg, ginger and cloves). Serve.

Sofya's Comment: not as overpowering as honeyed carrots, very nice.
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===Pumpkin Tart from ?=== 
brought by Antonia

Pie crust - enough for two 9 inch pie crusts with lattice tops
Rose water

Filling
* <span style="line-height: 1.5;">1 3/4 lb canned pumpkin (not pie filling)</span>
* <span style="line-height: 1.5;">11 oz cream cheese</span>
* <span style="line-height: 1.5;">14 oz softened butter</span>
* <span style="line-height: 1.5;">1/2 cup sugar</span>
* <span style="line-height: 1.5;">1/3 cup freshly grated parmesan</span>
* <span style="line-height: 1.5;">4 beaten eggs</span>
* <span style="line-height: 1.5;">1/2 tsp ground ginger</span>
* <span style="line-height: 1.5;">1/2 tsp ground cinnamon</span>
* <span style="line-height: 1.5;">salt to taste</span>

Mix above, and put into 9" pie crust. Bake at 475 degrees for 20 minutes. Lay pie crust lattice on top of tart and bake at 400 degrees for 40 minutes. When done, sprinkle with sugar and rose water. Makes 2 tarts.

Sofya's Comment: tastes as naughty as all that butter would suggest.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Pumpkin Cookies'''</span>
mundane family favorite
brought by an exhausted Anna

2 cups sugar
1 cup butter
2 cups pumpkin (15oz can)
4 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp vanilla extract
1/8 tsp cloves
1 pkg chocolate chips

Cream buttern and sugar. Add pumpkin and vanilla. Sift together dry ingredients and add to pumpkin mixture. Drop by teaspoons onto baking sheet and bake at 350 degrees for 10-14 minutes.

Sofya's Comment: innocent appearing, yet addictive little morsels
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<span style="font-size: 1.1em; line-height: 1.5;">'''Apple Walnut Tart'''</span>
modified from Alia Atlas' redaction of #61 Ein Buch von guter spise
brought by Sofya

So du wilt einen vasten krapfen machen von nuezzen mit ganzem kern, und nim als vil epfele dor under und snide sie wuerfeleht als der kern ist und roest sie mit ein wenig honiges und mengez mit wuertzen und tu ez uf die bleter die so gemaht sin zu krapfen und loz ez backen und versaltz niht.

[How you want to make a fastday krapfen of nuts with whole kernels. And take as many apples thereunder and cut them diced, as the kernel is, and roast them well with a little honey and mix with spices and put it on the leaves, which you made to krapfen, and let it bake and do not oversalt.]

3 cups diced "field" apples (original redaction calls for 2 cups of Granny Smith, but peeled too many apples)
2 cups walnuts (chunks about the same size as the diced apples)
1/2 cup honey
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground mace
1/4 tsp ground cloves
1 nine-inch pie crust

Cook apples in honey and spices until they are just starting to soften. Add walnuts. Put in a 9-inch pie crust. Bake at 350 degrees for 30 minutes.

Sofya's Comment: The amount of walnuts, even with the extra apple, could be overwhelming (it seemed better the next day), and I would strongly recommend adding a tablespoon of flour to the filling to thicken the juices a little.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Cock-a-Leekie Soup'''</span>
brought by Gida to the November 2008 A&S Meeting

"I based this on a recipe by a fellow SCAer... Alaina recommended more leeks than are in the recipe."
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=[[http://heraldshill.wikidot.com/byzantine-feast-a-s-42|Byzantine Feast A.S. 42]] - Ages of War '07.= 
Feast Steward Brigida von München.

Here are the recipes I used for Ages of War II feast, hosted by Heraldshill. All recipes but the carrots were based on recipes in Byzantine Cuisine by Henry Mark. — Gida

===Flavored Water=== 
per pitcher

1 cup sugar
3 cups water
½ cup mint
2 oranges (optional; can use other fruit juices)

Mix all ingredients. Let steep before serving.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Chai Spiced Carrots'''</span>
serves 6

2 cups water
2 spiced Chai-flavored tea bags (I used green tea version for feast)
16 oz of baby carrots
rind of half an orange
1/8 cup honey
¼ cup butter

In a medium saucepan, boil water. Add tea bags and steep for 4 minutes. Remove tea bags.
Add carrots to the tea and cook until tender. Drain carrots and set aside.
In the same pot, combine the orange rind, honey, and butter. Cook over low heat until butter melts.
Stir in carrots and remove orange rind.
Serve.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Cabbage Salad'''</span>
period cole slaw
serves 8

½ head of cabbage
½ cup fresh cilantro
1/8 cup honey
¼ cup white wine vinegar
extra sugar, as needed

Chop cole slaw and cilantro.
Mix the honey and vinegar and add to the vegetables. Add additional sugar to taste.
Let marinate for several hours before serving.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Spelt Bread'''</span>
a low-gluten bread
makes 1 loaf

¼ cup of ground spelt (find in health food/organic section of grocery store)
1 pkg quick rise yeast
1 tsp honey or sugar
3 cups cake flour (maximum amount; I usually used around 2 cups)
1 tsp salt
1½ cups water

Mix ½ cup water, sugar and yeast together and set in a warm place to proof.
In a mixing bowl (I used a stand mixer with a dough hook), put in the spelt, rest of water and salt. Add the proofed yeast and mix.
Add the cake flour a half-cup at a time, scraping the bowl often.
Knead for 10-15 minutes, place in a greased bowl, and let rise until the dough no longer bounces back when poked.
Shape into a round loaf and place on baking sheet sprinkled with stone ground wheat.
Bake at 350º for about an hour. The loaf is done when it sounds hollow when tapped on the bottom.
Cool. Serve with honey butter.
Note: the loaf will not be "poofy" like modern loaves due to the low-gluten content of the flour.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Lentil Stew'''</span>

1 cup lentils
½ cup pearl barley
6 cups of stock (I used vegetable; can use a chicken- or beef-flavored as well)
2 tsp salt
1 cup leek, chopped (white parts only)
¼ cup fresh dill weed
3 tbsp olive oil
2 tbsp white wine vinegar
¼ cup mint, finely chopped

Bring 5 cups of water with a teaspoon of salt added to a boil. Wash the lentils and drain. Add the lentils to the boiling water and simmer for about 1½ hours, or until the lentils are soft.
After about an hour of cooking, add the leeks, dill, olive oil, vinegar and mint.
When the lentils are soft, bring 1 cup of water to a boil in a separate saucepan. Add the barley and cook for about 10-12 minutes, until soft. Put the entire contents of this saucepan into the lentils-vegetable pan. Stir to mix.
Cook the entire contents together about 5-10 minutes to allow the flavors to come together. Serve hot.

Sofya's comment: I love this recipe and make a batch to take to Gulf Wars almost every year. I even like it cold.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Mustard Sauce'''</span>
served with the roasted chicken

½ tsp ground mustard
2 tbsp fresh cilantro
1/8 tsp salt
white wine, as needed

Finely chop the cilantro and mix with salt.
Stir the cilantro into the mustard and mix completely. Add the wine to thin the mixture to make a nice dipping sauce for meat.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Braised Beef'''</span>
serves 8

2 lb beef roast (cheaper cuts work better!
1/3 cup red wine vinegar
2 medium sized leeks, slice (white parts only)
1 tbsp mint
1 medium fennel bulb, diced
2 celery stalks, chopped
½ tsp pepper
1/8 tsp ground cloves
1/6 cup honey
¼ cup red wine

Cook the beef in a covered casserole dish in the oven at 350º or crockpot on high for 2-3 hours, with just enough water to cover.
After the meat is done, add the vinegar, leeks, fennel, mint, and celery to the same pot. The liquid there should be enough to cover the vegetables. Cook uncovered at medium heat until the vegetables are tender.
Add the rest of the ingredients, reduce heat to low, and baste the meat until serving time.
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<span style="font-size: 1.1em; line-height: 1.5;">'''Honey Cakes with Pears'''</span>

¾ cup water
¼ cup honey
2-3 cups unbleached flour
4 eggs
additional honey for topping
large can of pears or 4 fresh pears, poached in honey water

Preheat oven to 375º. Use a cooking spray to grease the cake pans.
Warm honey in the microwave or in double-boiler. Mix the honey and water.
Add flour in small amounts and mix by hand until the dough barely holds its shape. Too much flour will make the cake tough.
Separate the eggs. Beat the yolks until they are a pale yellow. In a separate bowl, beat the whites until stiff peaks form.
Carefully mix the dough and beaten yolks completely. Softly fold in the whites.
Pour the dough into a pan or pans. Bake for about 40 minutes. The cake is done when the top is brown and firm to the touch.
As the cake comes out of the oven, pour additional warmed honey on the top and allow it to soak in. Cool.
Cut into 8 pieces. Plate. Top each piece of cake with a pear half.
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=Another Taste of Heraldshill= 
recipes from April 2014 A&S Meeting

===Pickled Pears - Juliana=== 

===Candied Nuts and Figs - Juliana=== 

===Chocolate Chocolate Chip Cookies (not period)=== 
William

Ingredients
* 2 1/4 cups flour ( I add ¼ cup extra )
* 1 teaspoon salt
* 1 teaspoon baking soda
* 2 sticks butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 2 large eggs, beaten
* 1 tablespoon vanilla
* 1/2 cup unsweetened cocoa
* 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
* 1 cup chopped walnuts (optional) (I use a cup of chocolate chunks or a cup of white chocolate chips instead of walnuts )

Directions
Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. ( I cook for eleven minutes and leave on pan for five minutes then on to the cooling rack )

===Buttermilk Bliny=== 
Sofya

4c buttermilk
3 eggs, beaten
1 1/4 c flour
3 TBS sugar
2 tsp baking soda
1 tsp salt

Mix eggs with buttermilk. Add remaining ingredients and blend until no lumps. Batter should be liquid but dense - adjust flour as necessary. Grease hot pan (350 degree electric skillet) with butter. Pour 1/4 cup for each pancake (too much and the delicate pancakes will be too big to flip) and fry as usual for pancakes.

Serve with butter, sour cream, sugar, jam, the berry cherry sauce (below)… or just eat them straight. They are light and delicate, yet rich.

===Berry Cherry Sauce=== 
12 oz. frozen mixed berries (strawberries, blackberries, blueberries…)
12 oz. cherry preserves
sugar to taste (about 1 TBS)
flour to thicken (about 2 tsp?)

Simmer together until sauce thickens. Will thicken a little more as it cools.

===Egg, Bacon and Onion Tart - Antonia=== 

===Lemon Cakes - Antonia=== 

===Creme Puffs (not period) - Jutte=== 


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