Best Laura Secord Balls Recipes

HOMEMADE CHOCOLATES (LAURA SECORD TYPE)

Steps:

• The above ingredients are approximate quantities only, use to your taste and discretion. For every cup of icing sugar you use, mix in approximately 1 teaspoon of softened butter or margarine. Then slowly mix in enough of the evaporated milk to make the mixture of a consistency such that you can form a ball with it. (Mixing with the hands is the easiest way). Next seperate the mixture into as many parts (3 or 4) as you want different flavored chocolates. Then slowly knead in the desired flavoring and food color you want in each different part. Now mold the resultant mixture into the desired shapes and sizes you want your chocolates to be. Now melt in a double boiler (or microwave) two parts semi-sweet chocolate to one part parawax. Remove from heat. Immediately, using a tooth pick, pick up each shape created above and dip it into the chocolate mixture to coat them. Then put them on a piece of wax paper until the chocolate coating is set. As the chocolate mixture cools and thickens, reheat it and continue. If you run out of chocolate mixture, simply add more chocolate and parawax in the proportions listed above. Suggested flavors and colors: - Maple flavor with no coloring - Mint flavor with green coloring - Lemon flavor with yellow coloring - Orange flavor with orange coloring - Almond Flavoring with red coloring (small amount to create pink)

PEANUT BUTTER COOKIES (BY LAURA SECORD )

Steps:

• Set oven to 350°F.
• Lightly grease a large baking sheet.
• In a large mixing bowl sift together flour, baking soda and salt.
• In the bowl of a mixer fitted with the paddle attachment, cream together butter, white sugar, and maple extract.
• Beat in brown sugar and peanut butter and continue to beat until smooth (about 2 minutes).
• Add in egg and beat for another 1-2 minutes.
• Reduce the speed and add in the dry ingredients in 3 additions, mixing well until a stiff dough forms.
• Shape the dough into small balls and place 2-inches apart on the prepared baking sheet.
• Press down with a fork to flatted.
• Bake for about 12-15 minutes or until golden brown.

GASPE TOURTIERE

Steps:

• 1. Cut chicken into 4 -6 pieces. Add the chicken to a pot with sufficient cold water to cover the chicken. Cover the pan and cook over low heat until chicken is tender. Cool in the broth for 1 hour.
• 2. Meanwhile in a lightly greased pan, lightly brown the lean grown pork.
• 3. Stir in enough of the chicken broth to just cover the ground pork. Cover and cook over low heat for 2 hours.
• 4. Remove chicken from the bone and chop. Add the chicken meat to the pork, mix well and taste to see if you need to add more seasonings. Allow to cool.
• 5. Preheat oven to 450 F. Prepare enough pastry for two - two crust pies. Divide into 4 equal portions and roll each out separately. Use two portions to line two deep dish 9 inch pie pans.
• 6. Divide the cooled mixture between the two pie pans. Cover with top crusts. Flute and seal edges and then slash the top crust, to allow steam to escape.
• 7. Bake in 450 F oven for 10 minutes than lower the heat to 350 F and continue baking for 30 - 40 minutes longer.

MOM'S LAURA SECORD CHOCOLATES RECIPE - (1/5)

Steps:

• Beat eggs for 15 minutes. Do not melt butter but mix in before adding all of the sugar. Mixture may be divided into as many sections mixed with flavors as desired (eg peppermint, vanilla, maple, etc). Roll into small balls by hand. Melt chocolate, wax & bar in dble boiler. Dip candy mixture in chocolate & set aside on waxed paper. If desired, roll in coconut, nuts, etc before placing on wax paper. Freezes well