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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Mix the dry ingredients. Blend in the lard to form a coarse mixture.
Gradually add milk until the dough is smooth but not too sticky. Roll the
dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles.
Pinch together the ends to form shapes ressembling small boats.
Put the ingredients for the sauce in a casserole dish, place it in the
oven set at 350F and bring to a gentle boil.
Put the "little boats" in the sauce in a casserole dish, and bake at 350F
for about 30 minutes.
To serve, remove the pastries from the casserole dish & cover with the
sauce.
SOURCE: _A Taste of Acadie_ by Marielle Cormier-Boudreau
Ingredients:
2 Cup(s) Brown sugar; packed
2 Teaspoon(s) Dried peas Water
1 Teaspoon(s) Sour milk; buttermilk
6 Tablespoon(s) Lard
1/2 Cup(s) Pork blood Salt
3 Tablespoon(s) Raisins; or currants
1 Cup(s) Molasses Water; or milk
2 Cup(s) Brown sugar Water |
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