Recipes
From hotcakes to snow candy, recreate the delicious frontier foods from Laura Ingalls Wilder’s classic stories!
"Almanzo loved light, fluffy, buckwheat pancakes with plenty of molasses." – The Long Winter
Heart Shaped Christmas Cakes
Always ask permission from an adult before you begin cooking. Never cook by yourself.
You will need:
½ Cup (1 stick) butter or margarine, softened
2 Tablespoons granulated sugar
¼ Teaspoon vanilla
1 ¼ Cups all-purpose flour
Flour for sprinkling
Granulated sugar for sprinkling
Measuring cup and spoons
Large mixing bowl
Mixing spoon
Floured board
Heart-shaped cookie cutter, about 2 or 3″ across
Cookie sheet
Pot holder
Wide spatula
Wire rack
Heat the oven to 325 degrees.
Beat the butter, sugar, and vanilla together until they are light and fluffy. Stir in the flour.
On a floured board, pat the dough out in a circle about 1/3″ thick. Cut out shapes with the cookie cutter. Sprinkle the tops with granulated sugar. Put the heart shapes on the cookie sheet and bake them for about 15-20 minutes, until they are lightly browned. Take them out of the oven and sprinkle more granulated sugar on the tops. Carefully remove the cakes from the cookie sheet with the spatula and put them on the wire rack to cool.
Makes about 12 cakes.
Recipe taken from The Little House Treasury by Carolyn Strom Collins and Christina Wyss Erikson.
