Recipes from the Christmas Tea Old York Historical Society Old York Historical Society | 207 York Street | P.O. Box 312 | York, ME 03909 | christmas sales 2009 Welcome! Welcome to the Old York Historical Society’s Recipes from the Christmas Tea . Presented here is a collection of favorite recipes prepared by local volunteers for the annual Christmas Tea, a special part of the Festival of Lights. Held on the first Saturday in December, the Christmas Tea is a popular family event at Jefferds’ Tavern.

2 Gramercy Tavern Ginger Bread Submitted by Karen Arsenault 1 cup Oatmeal Stout or Guinness Stout 1 cup dark molasses (not blackstrap) ½ tsp. baking soda 2 cups flour 1½ tsp. baking powder 2 tbsp. ginger 1 tsp. cinnamon ¼ tsp. cloves ¼ tsp. freshly grated nutmeg Pinch of cardamom 3 large eggs 1 cup packed dark brown sugar 1 cup sugar ¾ cup vegetable oil Whipped cream (optional) Preheat oven to 350°. Butter and dust with flour a 10 inch bundt pan. Bring stout and molasses to a boil in a large sauce pan and remove from heat. Gently whisk in baking soda (this will foam up) and cool to room temperature. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil and then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap sharply on the counter to eliminate air bubbles. Bake in the middle of the oven about 50 minutes - until tester comes out with a few moist crumbs. Cool cake in the pan for 5 minutes then turn out onto a rack and cool completely. Dust with confectionary sugar and serve with whipped cream. Carla’s Flan Submitted by Sarah Duquette 2 8oz. packages cream cheese - softened 1 12oz. can evaporated milk 1 14oz. can sweetened condensed milk 6 eggs 1 tbsp. vanilla ¾ cup sugar Preheat oven to 300°. Put all ingredients except sugar into a blender or food processor and blend until smooth. Melt the sugar over low heat stirring constantly. Pour sugar mixture into 2 quart round Pyrex dish and swirl to coat. Pour cream cheese mixture into dish. Place dish in a pan of water. Bake for 1½ to 2 hours. Cool and refrigerate overnight. Invert onto serving dish after running sharp knife around the edge.

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