"I can just imagine myself sitting down at the head of the table and pouring out the tea," said Anne, shutting her eyes ecstatically. "And asking Diana if she takes sugar! I know she doesn't but of course I'll ask her just as if I didn't know. And then pressing her to take another piece of fruit cake and another helping of preserves. Oh, Marilla, it's a wonderful sensation just to think of it. Can I take her into the spare room to lay off her hat when she comes? And then into the parlor to sit?"
"No. The sitting room will do for you and your company. But there's a bottle half full of raspberry cordial that was left over from the church social the other night. It's on the second shelf of the sitting-room closet and you and Diana can have it if you like, and a cooky to eat with it along in the afternoon."-Anne of Green Gables, Lucy Maude Montgomery
I looked up several Raspberry Cordial recipes, and none of them seemed quite right, as they called for whiskey, and I am pretty sure that's not the recipe Marilla used. But I came across this gem from the "Anne of Green Gables Cookbook," by Kate MacDonald, and it is lovely. Refreshing and delicious, it is basically a twist on a raspberry lemonade. Also, it's a lovely color. Try it. You'll love it!
(Slightly adapted from Kate MacDonald's recipe)
- 2 C. Raspberries (Fresh or Frozen)
- 1 1/4 C. Sugar
- 3 Lemons
- 6 Cups Water
Mash raspberries and sugar in a saucepan over medium heat until sugar is dissolved. Add juice of the first two lemons. bring just to a simmer, and remove and strain. Add water and garnish with slices of lemon if desired.
And since Anne serves cookies with raspberry cordial, I have to share my favorite new cookie:
Peanut Butter Oatmeal Cookies with Peanut Butter Cream Filling
These are like Girl Scout's Do-Si-Do's only WAY BETTER!
(Adapted from allrecipes and Two Peas and Their Pod)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup Regular Oats
- 4 tablespoons butter, softened
- 1 cup confectioners' sugar
- 1/2 cup smooth peanut butter
- 3 tablespoons heavy whipping cream
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Put the oatmeal in a food processor and grind until it's a fine, sandy texture. Add to creamed mixture and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until edges just begin to brown.
To Make Filling: Cream 3 tablespoons butter with powdered sugar and 1/2 cup peanut butter. Then add the cream and beat until nice and fluffy (About 3-5 minutes). Spread between cookie halves, and sandwich them together. Enjoy!
I double this recipe because I get so frustrated by baking 36 cookies and only having 18 in the end. Not like that's not enough, but believe me: you will want more than 18 of these. Especially if you are expected to be sharing.
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