Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Flour |
2 teaspoons | Cream of tartar |
1 teaspoon | Baking soda |
3 tablespoons | Butter |
1 cup | Molasses Water; or milk Salt |
6 tablespoons | Lard |
½ cup | Milk |
2 cups | Brown sugar Water |
CRUST
SAUCE
Mix the dry ingredients. Blend in the lard to form a coarse mixture.
Gradually add milk until the dough is smooth but not too sticky. Roll the dough until it is ¼ inch thick. Cut the dough into 4"X2" rectangles. Pinch together the ends to form shapes ressembling small boats. Put the ingredients for the sauce in a casserole dish, place it in the oven set at 350F and bring to a gentle boil. Put the "little boats" in the sauce in a casserole dish, and bake at 350F for about 30 minutes. To serve, remove the pastries from the casserole dish & cover with the sauce.
SOURCE: _A Taste of Acadie_ by Marielle Cormier-Boudreau