Victorian Thanksgiving Recipes – Desserts
8 oz plain flour
1 egg – room temperature
3 oz butter
3 oz lard
Pinch of salt
1 jar of mincemeat (Crosse & Blackwell is great!)
1. Beat the room temperature egg with ¼ cup of water.
2. Combine the flour, butter and lard in a bowl and work it with your fingertips until crumbly. Mix in enough of the egg/water mix to hold the flour mixture together.
3. Form the dough into a ball and put in refrigerator for 15-20 minutes.
4. Sprinkle flour on your work surface and your rolling pin to prevent the dough from sticking when rolling it out.
Pre-heat oven to 350°F. Use a flower shaped cookie cutter to create a lovely tart edge; tuck each tart cutting into the tin to create the shell (never butter or flour tins when making pastry shells). Fill each shell with mincemeat. Top each with a little pastry cut out star shape; these will not rise. Bake for 20 minutes, or until golden brown; remove immediately from pan using a knife to lift each hot tart. Carefully place hot tarts on a rack to cool; store in tightly sealed container in the freezer until ready to use.
GRANDMA’S SPONGE CAKE
¾ cup sugar
1 cup flour
small container of whipping cream
icing sugar for garnish
Preheat oven to 350° F. Combine the first 3 ingredients in a mixing bowl and beat … beat … beat! (the more you beat, the better). Pour mixture into an 8” round baking pan and bake for 30 minutes. Let cool and cut in half. Beat the whipping cream until very firm and spread over the bottom piece of sponge cake then spread your choice of jam on top – raspberry, peach or apricot jam taste the best. Put the top piece of sponge cake on and sprinkle with icing sugar.