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Category: Newfoundland Favourites

  • Mudder’s Pudd’n

    Mudder’s Pudd’n, a family favourite written on an old recipe card. Just flour, sugar, butter and a splash of milk, baked until golden. Pour gravy over it or eat it on its own. Either way, it’s delicious.

    Prep5 minutes
    Bake30 to 40 min
    Oven350°F
    Download the recipe card (PDF)

    Ingredients

    • 1 cup flour
    • ¼ cup sugar
    • ¼ cup hard (cold) butter
    • 2 to 3 Tbsp milk, or water

    Method

    1. Heat the oven to 350°F.
    2. Rub the hard butter into the flour and sugar with your fingers until crumbly.
    3. Wet it with 2 to 3 Tbsp milk, just until it comes together.
    4. Press it into a clear glass or ceramic baking dish and bake 30 to 40 minutes, until golden.

    To serve: Pour gravy over it, or eat it on its own. It’s delicious either way.

    From the family recipe binder.

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  • Nan’s Dressing

    Nan’s dressing, straight from her handwritten card. Savory, butter and onion, the way a Newfoundland dressing should be. Make it the day before so the flavours come together overnight.

    RestOvernight
    Bake30 minutes
    Covered300°F
    Download the recipe card (PDF)

    Ingredients

    • 4 to 5 cups bread, blended into crumbs
    • ¾ cup butter, melted (a little more than ½ cup)
    • 1 onion, finely chopped
    • 2 to 3 Tbsp savory, and when you think there’s enough, add more
    • ½ cup sugar
    • A sprinkle of poultry seasoning

    Method

    1. Blend the bread into crumbs in a blender.
    2. Mix the bread crumbs, butter, onion, savory, sugar and poultry seasoning together well.
    3. Cover with plastic wrap and leave it overnight in the fridge.
    4. Bake covered at 300°F for about 30 minutes, the way Nan said.

    From the family recipe binder.

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  • Newfoundland Snowballs

    A true Newfoundland favourite from the family recipe binder. Chocolate, oats and coconut, boiled, chilled and rolled in more coconut. No oven needed, and they freeze well.

    TypeNo-bake
    Boil5 minutes
    ChillUntil firm
    Download the recipe card (PDF)

    Ingredients

    Boiled mixture

    • 3 cups sugar
    • ¾ cup melted butter
    • 1¼ cups milk

    Dry mixture

    • 3 cups large rolled oats
    • 1 cup unsweetened coconut, plus more for rolling
    • 12 Tbsp (¾ cup) cocoa

    Method

    1. In a large saucepan, combine the sugar, melted butter and milk. Bring to a gentle boil over medium heat and boil 5 minutes. Once it boils, do not stir at all.
    2. In a large bowl, mix the oats, coconut and cocoa together.
    3. Add the boiled mixture to the dry ingredients and stir until well combined.
    4. Chill until the mixture is firm enough to roll into balls.
    5. Roll into balls, then roll them in more coconut.

    Storage: Keep them in the fridge. They can also be frozen.

    From the family recipe binder.

    More recipes from my kitchen