Life - Entertain

The Anne of Green Gables Cookbook Is Coming — and We’ve Got the First Three Recipes!

Get out your aprons, ladies and gents! We’ve got some Anne of Green Gables-inspired cooking to do!

If you’re hungry to dive into a new book, we have a title that will certainly suit your fancy! The Anne of Green Gables Cookbook will be hot off the press come September and is filled with scrumptious recipes straight from the kitchen of Anne of Green Gables author, L.M. Montgomery.

Montgomery’s granddaughter, Kate Macdonald, compiled a marvelous collection of her grandmother’s favorite recipes along with recipes pulled from the Anne of Green Gables book series.

Race Point Publishing, an imprint of The Quarto Group, was kind enough to exclusively share three tasty recipes with HelloGiggles readers in celebration of Macdonald’s cookbook release. We don’t know about you, but we’re so excited to try these recipes out and have some goodies to snack on while we marathon Netflix’s Anne with an E.

Get out your aprons, ladies and gents! We’ve got some Anne of Green Gables-inspired cooking to do!

Anne’s Liniment Cake

2 cups (22o g) sifted all-purpose flour
1 tablespoon (15 ml) baking powder
Pinch of salt
1 1/4 cups (250 g) granulated sugar
½ cup (1 stick or 120 g) butter, melted
1 cup (235 ml) milk
3 large eggs
2 teaspoon pure vanilla extract

1. Grease and flour the cake pans. Preheat the oven to 350°F (180°C).

2.  To make the cake: Add the flour, baking powder, salt, and sugar to the large bowl. Mix together.

3.  Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.

4.  Beat the mixture for 1 minute with the handheld or stand mixer.

5.  Break the eggs into the small bowl. Add them with the vanilla extract to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.

6.  Pour the cake batter evenly into the 2 cake pans. Bake for 25 to 30 minutes.

7.  Test the cakes with a toothpick. When they are done, use oven mitts to remove them from the oven. Let them cool in the pans for 10 minutes.

8.  Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.

9.  Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the 2 racks together and flip the whole thing over. The cake is now upside-down on the rack. Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.

10. Let the 2 layers cool completely before frosting with the Creamy Butter Frosting.

Creamy Butter Frosting

1 cup (2 sticks, or 240 g) butter, softened
3 cups (360 g) confectioners’ sugar
1/8 teaspoon salt
1½ teaspoons pure vanilla extract
3 tablespoons (45 ml) heavy cream
2 or 3 drops red food coloring (optional)

1. Cream the softened butter in a stand mixer.

2. Gradually add the confectioners’ sugar until it is all combined.

3. Mix in the salt, vanilla extract, cream, and food color-ing. Beat on low speed for 10 minutes, until frosting is silky.

4. With the metal spatula, spread about one-third of the frosting between the 2 cake layers Use the remaining two-thirds to cover the top and sides of your cake.

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