newfoundland

Newfoundland Cherry Cake is a big local favourite especially during the Holidays. The secret in this recipe is undiluted evaporated milk for added richness.

Newfoundland Style Cherry Cake – A Traditional Christmas Favorite

cherries flour

butter

sugar

eggs

tsp vanilla extract

tsp almond extract

flour

½ tsp baking powder

lukewarm, undiluted evaporated milk

Newfoundland Style Cherry Cake – a traditional Christmas favorite

Rinse the cherries in a colander to remove...

Rinse the cherries in a colander to remove any syrup that they may have been stored in. Pat them day between layers of paper towels.This step helps prevent the cherries sinking into the batter as well. Depending on their size, cut them into halves or quarters and set aside for later. They will get tossed in 1/4 cup of flour later but not until just before they are folded into the batter.

Cream together the butter and sugar well.

Add the eggs, one at a time, beating...

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Beat in the vanilla and almond extracts.

Sift together the 3 cups of flour and...

Sift together the 3 cups of flour and baking powder.

Fold dry ingredients into the creamed mixture alternately...

Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.

Fold in the chopped glace cherries that have...

Fold in the chopped glace cherries that have been tossed at the last minute in the 1/4 cup flour.

Bake in greased and floured spring form pan,...

Bake in greased and floured spring form pan, tube pan or two 9x5 inch loaf pans, lined with parchment paper. ( If you like, you can make this recipe in 3 disposable 8x4 inch pans by adjusting the ingredient amounts. See NOTES section below for the correct ingredients amounts, which are about 1/3 more than the standard recipe amounts.)

Bake at 325 degrees F for 45 minutes...

Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your cake pan/s. (Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your pan.

Baking times vary greatly on this recipe so...

Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done. Be careful not to go past this stage or the cake will be dry.

Let the cake cool in the pan/s for...

Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.

Newfoundland Christmas Slush - a frosty blend of pineapple and citrus juices frozen together with amber rum to create the base for a delicious Holiday cocktail.

Newfoundland Christmas Slush

pineapple

amber rum, (750 milliliters/26 ounces)

lemon juice

lime juice

orange juice

First you will need to make the simple...

First you will need to make the simple syrup so that it can cool down. Simply add the 1 1/2 cups sugar and 1 1/2 cups water to a small saucepan over low heat and stir constantly until all the sugar is dissolved. The syrup does not have to come to a boil. As soon as no sugar crystals are visible in the bottom of the pan, take it off the heat and let it cool to room temperature.

You will need an airtight covered plastic container...

You will need an airtight covered plastic container to make the slush in, and to store it in the freezer. Airtight is important because this slush can stay in the freezer for quite a long time if need be, and you don't want it absorbing freezer odours. Large tupperware bowls with snap on lids work well. Here in Newfoundland, if we are making large batches, we use food grade plastic buckets that salt beef is sold in. Don't assume a salt beef bucket in a Newfoundland freezer has salt beef!

In any case, this recipe makes about 4...

In any case, this recipe makes about 4 litres/quarts of slush so a 5 litre/quart container will be required.

Dice the pineapple into small cubes. Measure 6...

Dice the pineapple into small cubes. Measure 6 cups of these cubes.

Purée the pineapple in a food processor or...

Purée the pineapple in a food processor or blender.

Add the pineapple purée to the plastic container...

Add the pineapple purée to the plastic container along with the cooled simple syrup and the remaining ingredients.

Give it a good stir to combine, put...

Give it a good stir to combine, put the lid on and put the container in the freezer for about 6 hours.

After six hours, ice sheets should be beginning...

After six hours, ice sheets should be beginning to form in the slush. You want to break these down into smaller crystals. An immersion blender is idea for this, but if you don't have one, a few minutes of vigorous stirring with a whisk should do the trick.

Return to the freezer and after a few...

Return to the freezer and after a few more hours, give it another stir. The slush then stays covered in the freezer until ready to serve.

When serving, depending on the size of drink...

When serving, depending on the size of drink you want to serve, fill the glass from 1/3 to 2/3 full of slush and top up with club soda, ginger ale or lemon lime soda. Stir well and serve

Another serving suggestion is to serve the slush...

Another serving suggestion is to serve the slush in martini glasses mixed with a splash of Prosecco and a garnish of pineapple and a maraschino cherry.

Loved throughout Newfoundland, this traditional baked dressing uses pure savoury to transform a bread stuffing into something extraordinarily tasty!

Traditional Newfoundland Savoury Dressing

white bread

white onion, (peeled and finely diced)

olive oil

butter, (melted and cooled)

savoury

salt

black pepper

Preheat oven to 400 degrees.

In a skillet, saute the onions with the olive oil until lightly browned.  Remove from heat and allow to cool.

Melt butter and set aside to cool.

Add two or three slices of bread to a food processor and pulse until bread is broken down into crumbs (about the size of rice).

Place all of the grated bread into a large bowl.  Add the sugar, savoury, salt, and ground black pepper.  Toss well to combine.

Add in the onions and pour in the melted butter.  Use a spatula to toss until the butter and onions have been well incorporated into the bread mixture.

Transfer to a baking dish.  Bake for 90 minutes or until the bread has browned and has dried a little.  It&#x27;s important to mix the bread thoroughly every 20 minutes during the cooking time.

Remove from oven and serve immediately or allow to cool completely if serving as a cold side.

Vegetarian Split Pea Soup is every bit as delicious, wholesome, and nostalgic as the soup your mom made. This is a pantry staple recipe with a few fresh root vegetables.  Not looking for a vegetarian soup?  Add bacon or ham to your soup or serve them both on the side!

Vegetarian Split Pea Soup

onion, (finely chopped)

celery, (finely chopped)

carrots, (chopped)

potatoes, (peeled and diced)

garlic, (minced)

vegetable stock

water

bay leaves

turmeric

In a stock pot, over medium heat, add the olive oil, onions, carrot, and celery.  Sauté for 5 minutes.

Add the garlic and sauté for 2 more minutes.

Add the split peas and turmeric, stir into the vegetable mixture, and sauté for 3 minutes.

Add the vegetable stock and water, along with the salt, pepper, and bay leaves.  Stir to combine.  Cover and cook for 40 minutes, stirring occasionally to prevent the split peas from settling to the bottom of the pot.

Add the potatoes and stir to combine.  Cover and continue to cook for 10 minutes.

Stir the soup and check the liquid level.  At this point, the potatoes should be starting to soften, and the peas should be nearly dissolved.  Add one cup of water if the peas are not nearly dissolved.

Cover and continue to cook for another 10 minutes.  Check the potatoes for doneness again.  Add another cup of water if needed.  If not, cover and continue to cook until the potatoes are fork tender.

Once the potatoes are cooked, remove the lid and turn off the heat.  Stir the soup well, and allow to sit for 5 minutes before serving.

Newfoundland Toutons. The delight of every Newfoundlander, especially served with melting butter & a drizzle of molasses.

Newfoundland Toutons

bread

canola oil

Form dough into about 2 ounce balls and...

Form dough into about 2 ounce balls and flatten into 3 to 4 inch rounds, about a 1/2 inch thick. 

Let rest on a well floured surface for...

Let rest on a well floured surface for 15-20 minutes to rise a little. This will ensure that they won't be doughy at the centre.

I use a combination of olive oil and...

I use a combination of olive oil and butter to fry the toutons in for more flavour. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat about a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. (Over that temperature may result in toutons with a doughy centre. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important.)

When they are golden on one side flip...

When they are golden on one side flip them and fry for an equal amount of time on the opposite side. About 4-5 minutes per side if fried slowly, with the oil just bubbling at the edges.

You can place them on a parchment lined...

You can place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through if you like. 

Serve warm with butter and a drizzle of...

Serve warm with butter and a drizzle of fancy molasses.

Newfoundland Date Squares are a traditional Newfoundland treat!  Slightly sweet, with a crumbly topping, and a soft, chewy center, perfect for an afternoon snack with a cup of hot tea! These are a regular treat on the island; no special occasion needed!

Newfoundland Date Squares

dates, (roughly chopped)

salted butter

vanilla

oats

baking powder

coconut

brown sugar

Begin by preheating your oven to 350 degrees and preparing a 9x13 inch baking dish by lining it with parchment paper.

In a saucepan, add the filling ingredients and bring to a low simmer.  Simmer, stirring often, for about 20 minutes, or until the mixture becomes very thick.  Watch the mixture carefully as it will burn easily in the last few minutes of cooking time.  Set aside to cool.

In a large mixing bowl, add all of the crumble ingredients and use your hands to rub the butter into the dry ingredients.  The mixture for form a crumbly topping.

Press half of the crumb topping into the prepared 9x13 baking dish.  Press firmly to form a solid base for the date mixture.

Pour the date mixture over top and spread it out evenly.

Next, evenly distribute the remaining crumb mixture over top, pressing very lightly to push the crumb mixture gently into the date mixture.

Bake for 40 minutes.  Allow the Date Squares to cool completely before cutting.

A popular Christmastime treat in Newfoundland, Jumbo Marshmallow Balls are cookies that make you feel as though you were eating candy.  Serve whole or sliced, but best when frozen! A thick coconut and chocolate mixture is formed around a jumbo marshmallow and rolled in more coconut. This is one serious cookie!

Jumbo Marshmallow Balls

graham crumbs

coconut, (unsweetened, fine or medium shred)

cocoa powder (heaping cup)

condensed milk

vanilla extract

jumbo marshmallows

Add the graham crumbs, half of the coconut, and cocoa powder to a large bowl and whisk together to combine.&nbsp; Set aside.

Whisk together the melted and cooled butter with the vanilla extract and condensed milk until well combined.

Poor the wet mixture over the dry ingredients and stir until well mixed.

Refrigerate the cookie dough for 30 minutes.

Prepare a work station by adding the remaining one cup of coconut to a shallow bowl.&nbsp; Line a baking pan with parchment paper and set aside.&nbsp; Add some tap water to a small bowl, just big enough to dip your fingers into.&nbsp; Open the marshmallows and be sure they are separated and not sticking together.

Once the cookie batter is chilled, use a cookie scoop to keep the balls as evenly sized as possible.&nbsp; About 1-11/2 tablespoons of cookie dough will work fine.

Dip your fingers into the water and rub the water over the palms of your hands.&nbsp; Scoop the cookie dough into one palm, and using the thumb of your other hand, flatten the cookie dough to about 1/4 inch.

Place a whole marshmallow into the center of the flattened cookie dough&nbsp; Fold the dough over the marshmallow and roll the whole thing together into a uniform ball using your palms.

Once round, roll the ball into the bowl of coconut and gently place the ball onto the parchment-lined baking pan.&nbsp; Continue until all of the cookie dough has been used up.

Once done, place the cookies into the freezer for 1 hour to set up.

Serve whole, or slice in half.&nbsp; If slicing, use a sharp knife and slice while the ball is still frozen.&nbsp; It's easier to slice a marshmallow while frozen than at room temperature.

Keep balls frozen until ready to eat.&nbsp; Once sliced, allow balls to sit at room temperature for 5 minutes before serving.

So glad I found this recipe.  My late mom would make them into log shape.  She used large colored marsmellows in center, rolled onto parchment paper. Freeze, then slice and peel off paper. Family favorite and beautiful. Thanks for sharing!

these look freaking amazing!!!!! they'd be so great wrapped up as an edible christmas gift for friends and family!!!

Hmm, why does it show a bowl of soup when you share this recipe? LOL

I love the frozen marshmallow. Such a perfect Holiday treat, and the perfect addition to a cookies and sweet platter for a party!

These were incredible. So easy to make and sooo delicious.  I don't know who loved them more, my daughter or my husband!  I can't wait for the next 24 cookies!

These look so decadent and I love the Christmasy feel of your blog. I also will be checking back for the days of Christmas cookies. What a brilliant idea!

Oh, they look so unbelievable! This is a really great recipe and and I'm sure my children will be delighted with these balls. They will definitely be staying on my Christmas cookie list for years to come! Thank you so much for the recipe!

A triple layer square which boasts a coconut and chocolate flavour combination, Queen Anne Squares are an extremely popular Christmastime time confection!

Queen Anne Squares

brown sugar, (lightly packed)

all purpose flour

cocoa powder

coconut, (sweetened, medium grain)

confectioner's sugar

milk

butter, (softened)

Prepare a 8x8 inch baking pan by lining it with parchment paper.&nbsp; Set aside.&nbsp; Preheat oven to 350 degrees.

Vigorously stir together the melted butter, brown sugar, vanilla extract, and egg until well mixed.

Add flour and cocoa powder.&nbsp; Stir into the wet ingredients until well combined.

Pour into prepared baking sheet.&nbsp; Press batter into corners and along the sides of the pan.&nbsp; Try to get the bottom layer as flat and as evenly distributed as possible.

For the Bottom:

Stir the vanilla extract into the sweetened condensed milk until combined.&nbsp;&nbsp;

Add the coconut and stir until completely incorporated.

Spoon this mixture over the bottom layer.&nbsp; Try to avoid too much movement; this will help to keep the dark layer and the light layer separated, which will make the square look much prettier.&nbsp; I like to use a tablespoon to scoop up the coconut mixture and dot the top of the chocolate layer.&nbsp; When done, very gently spread the coconut layer evenly and flat using an off-set spatula.

Bake for 30 minutes.&nbsp; Remove from oven and allow to cool completely.&nbsp; Do not remove from baking pan.&nbsp;&nbsp;

For the Middle:

Whisk together all ingredients until well combined.&nbsp; Evenly spread over the cooled squares with an off-set spatula.

Allow to squares to set up in the fridge for one hour.&nbsp; Remove from pan using the parchment paper to help lift.&nbsp; Cut into 16 squares.&nbsp; (You can cut the squares smaller if you prefer.)

Keep covered and refrigerated.

For the Top:

Made these tonight! Definitely keeping this recipe. I ended up cutting into them while they were still a little warm because I thought I'd overbaked them and couldn't bear the suspense waiting to find out. They were quite brown on top, as the sweetened condensed milk had caramelized nicely.  They tasted amazing, though. And so sweet (we're sensitive to sweetness), that I decided not to frost them. Because the top was golden and the coconut layer was white and the bottom layer was chocolate, they still have that nice three layered appearance that makes them look fancy. One of my favorite things about this recipe is that made entirely from pantry staples! That's going to help keep our holiday baking stress free. Thank you for posting it!!

These bars are everything and then some! What an irresistible and decadent treat for the holidays.  I love the layers...it's like three desserts in one! Definitely a keeper :)

Squares are getting better and better each time I stumble upon square recipes! These look so good and definitely the recipe I would go all in with for this Christmas!

You always have the best holiday treats on your site, most of which I have never heard of.  This one looks particularly amazing- I think it is all the coconut that caught my eye. Yum!

These look incredible. Like you I love to study British history. I am currently studying the Puritan factions during the English Civil Wars. I am so happy that you comment on Queen Anne's contributions because they are significant and she was a very intelligent person, and articulate in affairs of the church and State. I can't wait to give this dessert a try- thank you!

I have started to looking forward to your cookie recipes every day :-) These Queen Anne squares look delicious. I think I’ll make them for my mom and sister - who have a sweet tooth and also want some variety in their desserts. I think they’ll love these. I noticed the crown in the background and thought it was the perfect prop for you 😊.

First of all coconut anything is my favorite but these are over the top scrumptious and yet fit for a King! Oh my, I wish I can just take one out of the photo to eat right now. I can totally see the layers as being a total explosion of flavors!

Top 8 newfoundland recipes from across the web

The most viewed newfoundland recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Newfoundland Style Cherry Cake – A ...

Newfoundland Christmas Slush

Traditional Newfoundland Savoury Dr...

Vegetarian Split Pea Soup

Newfoundland Toutons

Newfoundland Date Squares

Jumbo Marshmallow Balls

Queen Anne Squares

Top 8 newfoundland recipes from across the web

The most viewed newfoundland recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Newfoundland Style Cherry Cake – A ...

Newfoundland Christmas Slush

Traditional Newfoundland Savoury Dr...

Vegetarian Split Pea Soup

Newfoundland Toutons

Newfoundland Date Squares

Jumbo Marshmallow Balls

Queen Anne Squares

The most viewed newfoundland recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine