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Our Newfoundland Recipes Finder Bread - Hard Bread (Hard Tack) Bread - Raisin Bread Bread - Sweet Bread Bread - Toutons (White Bread) Bread - Lassy Bread (Molasses) Preserves - Bakeapple Jam Preserves - Blueberry Jam Preserves - Blueberry and Rhubarb Jam Preserves - Dogberry Jelly Preserves - Mustard Pickles Preserves - Partridgeberry Jam Preserves - Raspberry Jam Preserves - Rhubarb Relish Cake - Apricot Cake Cake - Araby Spice Cake Cake - Blueberry Cake Cake - Boiled Fruit Cake Cake - Boiled Raisin Cake Cake - Dark Fruit Cake Cake - Christmas Logs Cake - Christmas Rum Cake Cake - Cherry Cake Cake - Dundee Cake Cake - Gum Drop Cake Cake - Joeys Christmas Cake Cake - Light Christmas Cake Cake - Light Fruit Cake Cake - Mincemeat Cake Cake - Peach Cake Cake - Rum Cake Desserts - Bakeapple Cheesecake Desserts - Bakeapple Dessert Desserts - Blueberry Crisp Desserts - Blueberry Grunt Desserts - Blueberry Pie Desserts - Bread Pudding Desserts - Egg Nog Cheesecake Desserts - Figgy Duff Desserts - Gingerbread Desserts - Molasses Pudding Desserts - Newmans Port Chocolate Cake Desserts - Newfoundland Trifle Desserts - Old Fashioned Christmas Pudding Desserts - Partridgeberry Steamed Pudding Desserts - Partridgeberry Pudding & Rum Sauce Desserts - Rhubarb Crumble Desserts - Snack n'a Half Sweets - Apricot Buns Sweets - Butterscotch Candy Sweets - Coconut Balls Sweets - Christmas Cookies Sweets - Christmas Delight Sweets - Christmas Dominos Sweets - Date Crumbles Sweets - Hot Cross Buns Sweets - Jam Jams Sweets - Lassy Mogs Sweets - Mice Sweets - Molasses Buns Sweets - Molasses Candy Sweets - Molasses Cookies Sweets - Peanut Butter Bars Sweets - Pork Buns Sweets - Raisin Tea Buns Sweets - Raisin Squares Sweets - Snowballs Fish - Fish Batter Fish - Boiled Salmon Dinner Fish - Cod au Gratin Fish - Cheddar Cheesy Fish Fish - Crispy Baked Fillets Fish - Cod Tongues (Fried) Fish - Cod Quiche Fish - Colcannon Fish - Crab Cakes Fish - Crab Dip (Hot) Fish - Crab Meat Casserole Fish - Crab Meat Salad Fish - Crab and Bacon Rolls Fish - Deep Fried Fish Fish - Deep Fried Fish Balls Fish - Dumplings Fish - Fish and Brewis Fish - Fish Cakes Fish - Fish Chowder Fish - Fishermans Brewis Fish - Fishermans Treat Fish - Frittata Fish - Flipper Pie Fish - Halibut (Baked) Fish - Maple Salmon Fish - Mussels Steamed with Cream Sauce Fish - Mussels Steamed in White Wine Fish - Parmesan Cod Fish Fish - Pan Seared Scallops with Fresh Tarragon Fish - Salmon (Baked) Fish - Salmon Casserole Fish - Salt Fish with Drawn Butter Fish - Stuffed Cod (Baked) Fish - Stuffed Squid (Baked) Fish - Smoked Salmon Ravioli Wild Game - Baked Turr Wild Game - Baked Skinned Turr Wild Game - BBQ Caribou Ribs Wild Game - Braised Moose Wild Game - Braised Rabbit in Wine Sauce Wild Game - Caribou or Moose Hunters Delight Wild Game - Caribou with Port and Partridgeberries Wild Game - Caribou Bourguignon Wild Game - Duck Breast with Newmans Port & Figs Wild Game - Flipper Pie Wild Game - Marinated Moose Stew In Partridgeberry Wine Wild Game - Moose Burgers Wild Game - Moose Stroganoff with Dill Wild Game - Rabbit Pie Wild Game - Rabbit Stew Wild Game - Stuffed Caribou or Moose Heart Soup - Pea Soup (Newfoundland) Soup - Moose Soup Soup - Rabbit Soup Soup - Newfoundland Stew Soup - Partridge Soup Traditional - Jiggs Dinner Traditional - Peas Pudding Traditional - Baked Beans Traditional - White Pudding Sides - Boiled Beans Sides - Dough Boys Sides - Dressing Sides - Dumplings Sides - Pastry Sides - Partridgeberry Salad Sides - Potato Salad Drinks - Blueberry Wine Drinks - Christmas Eggnog Drinks - Hot Rum Toddy Submit a Recipe

Below are just some of our Cakes, Cookies & Dessert's Recipes, please use above Drop Down box to see all of our Newfoundland Recipes.

Figgy Duff “Figgy” refers to the raisins and “Duff” refers to the dough mixture. 2 cups breadcrumbs 1 cup raisins 1 tsp. baking soda tbsp. hot water ¼ cup butter, melted ½ cup flour ½ cup molasses 1 tsp each of ginger, allspice & cinnamon To make breadcrumbs soak dry bread in enough water to soften. Drain and squeeze bread to remove excess water. Break into crumbs and measure 2 cups. Mix crumbs, raisins, molasses and melted butter. Them combine baking soda and water to crumb mixture. Mix well. Grease 4-cup molds and pour pudding into the mold. Cover top with a piece of greased foil and fold over the sides of the mold to keep steam out. Place molds in a large pot and add boiling water till it reaches the halfway mark on the molds. Cover and steam for 2 hours or until firm to touch. Serve with Molasses Coady (below). Molasses Coady 1 cup molasses ¼ cup butter ¼ cup water In a saucepan, combine ingredients. Heats to a boil then simmer, stirring occasionally, for 10 minutes. Serve over Figgy Duff.

Dark Fruit Cake (New Recipe updated Nov 20, 2009) 2 cups brown sugar 2 cups hot water 1/2 cup butter 3/4 cup dates, chopped 1 box raisins 1/2 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves 1/2 tsp mace 1/4 tsp nutmeg 1 beaten egg 2 tsp baking soda 2 1/2 cups flour 1 cup chopped cherries 1 cup mixed fruit 1 capful rum or brandy 1 capful lemon almond extract 1 capful vanilla In a large saucepan, combine brown sugar, hot water, butter, chopped dates, raisins, cinnamon, allspice, cloves, mace, nutmeg. Bring to boil for 5 minutes. Remove from heat; let cool. Add egg, baking soda, flour, cherries, mixed fruit, rum, lemon almond extract and vanilla. Combine together. Place in 9 or 10 inch greased tube pan at 300°F for 2 hours.

Light Christmas Cake 3 cups raisins 1/2 cup cherries 2 cups nuts 4 cups flour 1/2 cup vegetable oil 1/4 cup rum flavoring 1 cup sugar 4 eggs 2 Tbsp. lemon juice 4 Tbsp. baking powder Cream oil and sugar. Add eggs and other liquids. Then add flour and fruit. Mix well and bake for three to three and half hours at 275°F.

Apricot Cake 1 1/2 cups apricots (cut up) 1 cup raisins 1/4 cup sugar 1 cup water Boil together for 20 minutes and let cool. Cream together 1 1/4 cup sugar 1 cup butter 1 250g cream cheese add 1 tsp vanilla beat in 4 eggs 1 at a time stir in 2 1/4 cups flour 1 1/2 tsp baking powder Bake in tube pan for 1 1/2 hours @ 325 degrees.

Blueberry Cake 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sugar 1/4 cup shortening 1 egg 1 tsp vanilla 3/4 cup milk 2 cups Newfoundland Blueberries 2 tsp. sugar Topping: 1/2 cup flour 1/4 cup brown sugar 1/4 cup butter Directions: Cream sugar, shortening, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter. Sprinkle with two teaspoons of sugar, spread rest of batter over blueberries. Topping, mix ingredients and put on top of batter. Bake at 375 degrees for 45 minutes.

Gum Drop Cake 1 cup sugar 1 1/2 cups butter 1 tsp. baking powder 2 cups flour 1 cup raisins 2 eggs 1/2 tsp. salt 1 cup warm milk 1 cup gum drops Mix together sugar, eggs and butter until creamy. Add remaining ingredients and bake for 40-45 minutes at 350°F.

Boiled Raisin Cake 3 cups water 1/2 lb. butter 1 egg 2 cups raisins 2 tsp. baking soda 3 cups flour 1 cup sugar 1 tsp. cloves 1 tsp. cinnamon 1/2 cup molasses Bring water, butter, sugar, molasses, cloves, cinnamon and raisins to a boil and continue to boil for 15 minutes. Let cool. Beat egg and add to above ingredients. Add flour and soda. Mix well. Pour into greased tube pan. Bake for one hour at 350°F.

Boiled Fruit Cake 2 cups dried fruit 1 tsp. allspice 1 tsp. coves 1 tsp. cinnamon 1/2 cup dark rum 1 tsp. of each almond and vanilla flavoring 2 cups cold water 1 cup butter 1 cup sugar 2 1/2 cups flour 2 tsp. baking soda 2 eggs 1 cup apple sauce Boil fruit, allspice, cloves, cinnamon, rum, flavoring, and water. Cream butter and sugar, add eggs. Combine flour and baking soda, add to creamed mixture alternately with apple sauce. Add the boiled mixture. Pour into greased tube pan. Bake at 300°F for two and half hours.

Dundee Cake 2 1/2 cups flour 1/2 tsp. baking powder 1 cup butler 1 cup sugar 5 eggs 2/3 cap currants 1 1/3 cup raisins 1/3 cup cherries Grated rind of one Lemon Grated rind of one orange Preheat oven to 325°F. Sift together, flour, baking powder. Cream butter and sugar together until fluffy, beat in the eggs, one at a time, following each with 1 Tbsp. of the Hour mixture, fold in the remaining flour mixture with the dried fruits and rinds. Spoon into a lined tube pan. Bake for 2 hours or until a skewer comes clean, when inserted. Cover the cake if it browns too quickly. 1 cup butter 1 cup granulated sugar 3 eggs 1/2 tsp. lemon flavoring 3 cups flour 2 tsp. baking powder 1/2 cup milk 3/4 cup red cherries 3/4 cap green cherries Cream butter and sugar. Add unbeaten eggs one at a time, beating well after each addition. Add flavoring. Combine flour, baking powder and salt together and add to the creamed mixture alternately with the milk. Mix thoroughly and then fold in cherries. Bake in a greased and lined bundt pan. Bake for 1 1/2 hours in a 350°F preheated oven.

Araby Spice Cake 3/4 cup shortening 1 1/2 cups sugar 3 eggs 3/4 cup sour milk 2 cups flour 3/4 tsp. baking powder 3/4 tsp. soda 3/4 tsp. nutmeg 1 tsp. cinnamon 2 Tbsp. chocolate 1 tsp. vanilla 1 tap, lemon 1 Cup nuts Cream shortening, gradually cream in sugar until light and waxy. Add beaten egg yolks to sour milk. Sift and measure flour, sift again with other dry ingredients and add alternately with sour milk, add flavoring and nut meats. Last fold in well beaten egg whites. Pour into 2 greased cake pans. Bake in moderate oven of 375 degrees for 30 minutes.

 

Blueberry Crisp 3 cups blueberries 2/3 cup sugar 1 tbsp flour 1/4 cup flour 3 tbsp butter or margarine ¼ cup brown sugar ¾ cup rolled oats Method: place blueberries in greased baking dish and sprinkle with 2/3 cup sugar and 1 tbsp flour. Cream margarine, add brown sugar and cream well together. Blend in flour and rolled oats to make a crumb mixture. Sprinkle this crumb mixture on top of the blueberries. Bake in a moderately hot oven 375 degrees F. Until the blueberries are soft and the top is golden brown, about 40 minutes.

Blueberry Grunt 1 quart blueberries ½ cup water ½ cup sugar 1 ½ cups flour, all purpose 2 tsp baking powder ¼ tsp salt 1 tsp sugar 1 tbsp butter 2/3 cup milk Heat blueberries, water and sugar slowly until blueberries begin to soften; then bring to a boil. Simmer gently (5 minutes) while making dumplings. Sift together flour, baking powder, salt and sugar. Cut in butter and add enough milk to make a soft dough. Drop dumpling dough, by the tablespoonful, onto hot berries ( makes approx. 10)Cover tightly and cook 15 minutes without raising lid. Dumplings will double in size. Serve hot, spooning sauce over dumplings, and top with cream. Makes 5-6 servings

Bakeapple Cheesecake Crust 1/2 cup butter, melted 1 1/2 cups graham cracker crumbs 1/4 cup sugar Filling 16 ounces cream cheese, room temperature 3 eggs, separated 1/2 cup sugar 2 tablespoons flour, all-purpose 1/2 teaspoon salt 2/3 cup blend cream (10%) or undiluted evaporated milk 2/3 teaspoon vanilla extract 1 teaspoon lemon rind (zest) 1 tablespoon lemon juice 1/4 cup sugar 2 cups bakeapple jam or sauce Bakeapple Sauce 2 cups bakeapples water 1 cup sugar 2 tablespoons cornstarch 1/4 cup water Crust - Preheat oven to 350°F. Grease 9-inch spring-form pan. - Melt butter, add crumbs and sugar; mix until mixture is moist and crumbly. Press against bottom and sides of greased springform pan. Bake 10-12 minutes at 350°F. Cool. Filling Reduce oven temperature to 325°F. Beat cream cheese well. Beat in egg yolks, then add l/2 cup sugar, Dour and salt. Beat well. Add cream, vanilla, lemon rind and juice; beat mixture until free from lumps. In a clean bowl, beat egg whites until they reach the soft-peak stage. Beat in 1/4 cup sugar and continue beating until whites are stiff but not dry. Fold egg whites into cream cheese mixture. Pour cream cheese mixture into baked crumb crust and bake at 325°F for 40-60 minutes or until it sets. The mixture will be a bit quivery when removed from the oven, but will set as it cools. Cool cheesecake to room temperature, apply bakeapple sauce over the top, then refrigerate until serving (preferably 3-4 hours). Bakeapple Sauce Simmer bakeapples in a little water until tender, about 10 minutes. Add sugar and simmer another 5 minutes. Mix cornstarch with enough water to form a paste. Stir into bakeapples and continue stirring until thickened and smooth.

Jam Jams 1 cup butter 1 egg ½ cup sugar ½ cup molasses 2 tsp baking soda dissolved in 3 tbsp of boiling water. Enough flour to make a soft dough. Roll and cut out with cookie cutters. Bake 10-12 minutes. While hot spread with jam and place two together.

Lassy Mogs Ingredients ½ cup butter ½ cup brown sugar 1/3 cup molasses 1 egg ½ tsp cinnamon ¼ tsp cloves ½ tsp nutmeg ¼ tsp salt ½ tsp baking soda ½ tsp baking powder 2 cups flour 1/3 cups chopped dates 1/3 cups raisins 2/3 cups pecan pieces Starting with slightly cold butter, cream together butter with sugar. Mix in the molasses and then the egg. Sift together the dry ingredients and mix into the butter mixture in two parts, mixing until flour just incorporated. Stir in dates, raisins and pecans just until incorporated. Place the dough into the fridge and preheat oven to 350°F. While waiting for oven to pre-heat, line two cookie sheets. Once the oven has pre-heated, scoop out dough with an ice cream scoop and press down slightly with a flat bottomed glass, slightly moistened. Bake cookies for 12-14 minutes one sheet at a time. Cookies will be slightly underdone. Cool completely on baking sheets. Yields: 24 cookies * Lassy and lasses are common short forms for molasses on the island. Mogs are small cakes made of flour, baking powder, butter, salt, etc. When sweetened with molasses instead of sugar, they are, of course, lassy mogs. Mog may derive from a British dialect verb that meant "to go slowly" because the little cakes rose slowly when baked. But Mog and Moggy were also dialect nicknames for Margaret in certain rural areas of the British Isles, so these cakes may simply be lassy Margarets.

Raisin Tea Buns 2/3 lb. Hard  margarine 5 cups of flour 6 tsp. baking powder little bit of salt 4 table spoon of sugar 3/4 cup of raisins   Mix all of the above together.   Now mix the following: 1 egg 1/2 Cup Orange Juice 1/2 Cup milk Now add wet mix to dry mix, once mixed together, Knee the dough 4-6 times.   Place the dough onto a lightly floured surface, such as a large rolling board. Pat or roll out the dough until it is about 1/2 inch thick. Using a floured round cookie cutter, cut out the tea buns and place each on the greased cookie sheet. I poke a fork in the bun 4 times along the top.   Bake at 400 for 12-17 minutes (or until bun is Golden Brown on the top)

Old Fashioned Christmas Pudding 1 cup of flour 1 cup of suet 1/2 cup of molasses 1 cup of currents 1/2 tsp. baking soda (dissolved in hot water and added last) 1/2 tsp. cloves 1/2 tsp. nutmeg 1 cup of bread crumbs 1/2 cup brown sugar 1 cup of raisins 1 cup of mixed peel and cherries 1 egg (beaten) 1 tsp. of allspice 1 tsp. of cinnamon 1/2 cup of milk Mix together in a deep bowl. Grease mold well and fill 3/4 full. Cover and steam two to three hours in approx. 2 inches of water. Serve with your favorite sauce.

Jam Tarts 1 cup butter 2 cups flour 3 tsp. icing sugar 3 tsp. cornstarch Mix all ingredients together and roll into balls. Press into greased tart pans. Bake in 350°F oven for 10 minutes. Cool and fill with your favorite jam. Top with cream.

Coconut Balls 1/3 to 1/2 cup butter or margarine 1-1/4 cups rolled oats 1/3 to 1/2 cup coconut flakes 2/3 cup confectioner's sugar 1/2 tsp. vanilla extract 2 tbsp. unsweetened cocoa powder 1 tbsp. cold water Coconut flakes Directions: Mix all the ingredients together into a tight "dough". Form small balls and roll them in coconut flakes. Put the balls on waxed paper about 20 minutes before serving.

Gingerbread 2 1/2 cups flour 1 1/2 tsp. baking soda 1/2 cup butter or shortening 1/2 cup sugar 1 cup molasses 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. salt 1 cup hot water Cream shortening, sugar, and egg. Blend well. Sift flour, soda, and spices together and add to creamed mixture with hot water. Mix until very smooth. Add a few raisins if desired. Bake in 350°F oven 35 minutes.

Snowballs In a large saucepan, combine and boil together gently over medium high heat for 5 minutes or until mixture reaches about 230 degrees F on a candy thermometer: 3 cups sugar 3/4 cup melted butter 1 & 1/4 cups milk Once mixture begins to boil it is very important not to stir it at all. Mix together 3 cups large rolled oats 1 cup unsweetened fine coconut 12 tbsp cocoa Add the boiled mixture to the dry ingredients until well combined and chill until mixture is able to be shaped into 1 1/2 inch balls. Roll the balls in additional coconut. Makes about 4 dozen. These freeze very well.

Mice Cookies ½ cup peanut butter 1/8 cup butter ½ cup icing sugar ½ cup coconut 1 cup Rice Crispies 1 package semi sweet chocolate chips Mix all ingredients together and roll in balls. Melt chocolate chips and dip balls in chocolate. Cool on waxed paper.

Newman's Port Chocolate Cake 10 (1 oz.) squares unsweetened chocolate 3/4 cup butter 5 egg yolks 3/4 cup white sugar 3/4 cup Newman's Port 1/2 cup all-purpose flour 5 egg whites 1/2 tbsp. cream of tartar 3 tbsp. white sugar 1 cup chopped walnuts 6 (1 oz.) squares semisweet chocolate chips 1/2 cup butter 1/2 tbsp. corn syrup 1/2 cup Newman's Port 1/2 teaspoon vanilla extract DIRECTIONS: Melt unsweetened chocolate and 3/4 cup butter over the top of a double boiler, stirring occasionally until smooth. Set aside to cool. Preheat oven to 350o F (175o C). In a large bowl, beat egg yolks and 3/4 cup sugar together with an electric mixer on high speed for 2 minutes. Gradually stir in the 3/4 cup Newman's Port and flour. Fold in the cooled chocolate mixture. In a clean bowl, whip egg whites with cream of tartar to soft peaks. Add 3 tbsp. sugar and whip to stiff peaks. carefully fold into mixture chocolate batter along with walnuts. Pour into a greased tube pan. Bake in the preheated oven for about 45 minutes, or until tested done with a toothpick. Cool in pan 10 minutes. Invert onto serving plate. Cool completely. In a saucepan, over low heat, place chocolate chips, 1/2 cup butter or margarine and corn syrup. Stir frequently until chocolate is melted. Stir in the remaining port and vanilla until smooth. Set aside until cooled. Glaze the cooled cake. Makes 1 - 10 inch tube cake.

Molasses Candy 3 tbsp butter 2/3 cup white sugar 2 cups molasses Melt butter in a saucepan, tip pan to grease sides. Add molasses and sugar and stir until sugar is well dissolved. Bring mixture to a boil, stirring slowly all the while. Cook and test by dropping a bit of the mixture into cold water. When it becomes brittle(265 degrees) the candy is done. Pour into a well buttered platter to cool until it can be handled. Grease hands and pull taffy from hand to hand until it becomes firm and turns a golden color. Draw into smooth band or twist into rope. Cut into short lengths, using kitchen scissors. Wrap pieces in waxed paper.

Newfoundland Trifle 2 cups cake cubes 1/3 cup fruit juice or 1/4 cup rum or sherry 2 cups drained sweetened fruit, cut into pieces 2 cups soft custard Whipped cream Fruit of your choice for garnish Directions: Divide cake into serving dishes. Dribble juice or rum over cake. Cover with fruit. Pour custard over fruit, and top trifle with whipped cream. Garnish with pieces of fruit

Rhubarb Crumble ½ cup melted butter ½ cup flour 1 ½ cups rolled oats 1 ½ tbsp flour 2/3 cup brown sugar 3 cups raw rhubarb ½ cup sugar Combine melted butter, rolled oats, first amount of flour and brown sugar. Firmly press 3/4 of mixture into a 9 inch pie plate. Cover with rhubarb. Combine sugar and second amount of flour. Sprinkle over rhubarb. Cover with remaining crumb mixture. Bake at 350 º for 30 - 40 minutes. Serve warm with ice cream.

Bread Pudding 6 slices stale bread 1 cup flour 1 heaping tsp baking powder ½ cup melted butter Soak bread in cold water, then squeeze out water. Add rest of ingredients, mix together. Place in wet pudding bag. Tie tightly. Boil with vegetables for approximately one hour. Take pudding out of pot as soon as vegetables are cooked and remove pudding from bag immediately.

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