In this time when people are staying at home and cooking more, Connecting Albert County will share recipes from The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. To get your own copy, order it from www.albertcountymuseum.com/giftshoponline/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes and pick it up from the Albert County Museum once it opens. Only $8 including tax for more than 200 recipes, as well as many stories about the people and foods of Atlantic Canada. Learn more about the cookbook at www.connectingalbertcounty.org/food-farming--fishing/fiddleheads-fricot-frittata-a-hodgepodge-of-atlantic-canadian-recipes-order-your-copy-now
2 cups boiling water
1 Tbsp salt
¼ cup margarine or butter
½ cup white sugar
2 eggs, well beaten
2 pkg. yeast
½ cup warm water
1 Tbsp sugar
~7 cups all-purpose flour
⬗ In a large bowl, pour boiling water over margarine, salt and sugar. Let cool to lukewarm.
⬗ Prepare yeast in warm water with 1 Tbsp sugar and add to the water/margarine mixture.
⬗ Add eggs. Then add flour gradually and mix well until dough is ready to be placed on a floured surface. Knead well until dough is smooth and soft.
⬗ Place in greased bowl and cover with a cloth. Let stand in a warm place for 15 minutes.
⬗ Shape dough into rolls. Let rise until light. Bake at 375F.
Dawne (Wright) McLean