Charming is exactly the right word to describe this cookbook. Designed for children about the age that Anne would have been in the books, these recipes are inspired by the original Anne of Green Gables, Anne of Avonlea, and Anne of Windy Poplars books. Some of the recipes were inspired by the books themselves, others are straight from L.M. Montgomery’s kitchen. Written by L.M. Montgomery’s granddaughter Kate McDonald, this is a rerelease of the original collection, with a few new recipes.
In the introduction, it explains the importance of safety in the kitchen, along with a few tips and hints, and other general suggestions. After the introduction is a page of Cooking Tips, and then another page of Cooking Terms. An excellent beginning for junior cooks.
The first set of recipes are inspired by the original Anne of Green Gables book. Each of the recipes comes with a full page picture of the recipe and the inspiration behind the recipe with a quote and reference to the particular chapter where the quote can be found. I like that each of the recipes also includes Prep Time, Total Time and Yield.
Each of the recipes has clear instructions and is easy-to-follow. I like that even the cake recipes don’t call for a store-bought mix. It’s made from scratch.
Sprinkled throughout the book are also lovely flower-strewn pages with additional quotes from the books. Next, come recipes from Anne of Avonlea.
There are a lot of excellent recipes in this collection, many of which you will never see elsewhere, like the Cowcumber Boats. This fun snack is cucumber slices with a tuna topping, called Cowcumber because this was the old English way of pronouncing the French word for cucumber.
The next selection of recipes is from Anne of Windy Poplars. This is a short collection of some lovely tea snacks and desserts. After which is a selection of recipes straight from L.M. Montgomery’s kitchen. The last recipe in the collection, Cavendish Catsup, is appropriate as it is inspired by the childhood home of L.M. Montgomery, Cavendish PEI, famous for their potato production.
In all I was very happy with this cookbook, it’s an excellent beginning cookbook for a young person, especially one who is reading the Anne Collection. Because macaroons are one of my favourites, I have included the coconut macaroons recipe with this review. Enjoy!
“‘No, thank you, Kate, I won't have any more tea... well, mebbe a macaroon. They don't lie heavy on the stomach, but I'm afraid I've et far too much.’” - Cousin Ernestine Bugle, Chapter VIII
- 3 large eggs, room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup Confectioners sugar, 90g
- 2 cups sweetened coconut, shredded 190g
- 1/2 teaspoon almond extract
You Will Need
- Electric Mixer
- Preheat the oven to 300 F (150 C). Line a cookie sheet with parchment paper or a silicone baking mat.
- Break the eggs and separate them, putting the yolks in a small bowl and the whites in a large bowl. Beat the whites with an electric mixer until foamy. Add the cream of tartar and beat until the egg whites are stiff and glossy but not dry. (You can use the egg yolks in another recipe.)
- With a rubber spatula, Carefully hold the confectioner's sugar, coconut, and almond extract into the egg whites. Do not stir.
- Drop the batter by teaspoonfuls onto the prepared cookie sheet, about one inch (2.5 cm) apart. Baked the macaroons for 30 to 35 minutes, until they look dry on top.
- Use oven mitts to remove the cookie sheet from the oven. Dampen a tea towel and lay it on the counter. Lift the brown paper and macaroons onto the tea towel. Let them cool completely. Peel the macaroons off the parchment paper or baking mat and put them on a plate.