Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
VICTORIA SPONGE
December 27, 2010 
Mom and Auntie Margie, Marnie and I spent a night in a bed and breakfast in Perthshire, Scotland. Mrs. King, the landlady, served us this cake and then gave Auntie Margie the recipe. This was in 1977.
This recipe uses eggs, white sugar, butter and flour. However much you choose to make, weigh the ingredients so you have equal weights of each.
Cream the sugar and the butter . Beat in the eggs, and fold in the flour. Bake in a greased and floured pan at 375 deg. For about 20 min.
To use, split horizontally. Spread with jam and replace top. Dust with icing sugar. Can also serve with whipped cream.
MACAROON CAKE
My all time favourite . Mom would see someone coming up the driveway and have this in the oven to have with tea. Amazing. 325 deg. For 45-50 min.
Ingredients:
1/2 cup marg.
1/2 cup berry sugar (fine granulated)
3 egg yolks
1/2 cup milk
1 cup flour
2 tsp. baking powder
1/2 to 1 tsp. Vanilla
Mix the above. It will be rather stiff. Spread in a greased and floured baking tin about 9 inches square. Cover this with the
Topping
Gradually add 1/2 cup of fine granulated sugar(berry sugar) to 3 egg whites, beaten stiff. Fold in 1 cup dessicated coconut. Bake in a slow oven, 325deg. For 45 to 50 min. This is delicious.
POPPY SEED CAKE
from Dorothy Malkin
Ingredients:
Soak 1/2/ cup poppy seeds in 1 cup milk for 2 hours.
Cream 3/4 cup butter with 1 cup sugar.
Add the milk and poppy seeds and 2 cups sifted flour combined with 2 tsp. Baking powder. Gently blend in 4 well-beaten egg whites and turn into an angel food pan.
Bake for 35 min. In a 375 deg. Oven (optional glaze of 1/2 cup icing sugar with juice of one lemon poured on while still warm)
HUNGARIAN NUT CAKE
Ingredients:
1/2 cup brown sugar
1 1/2 cup flour
2 egg yolks
1/4 lb. Butter or marg.
1 tsp. Baking powder
1 tsp. Vanilla
Mix all ingredients and pat down in square tin.
SPREAD FOR TOP
2 egg whites, beaten stiff and add and beat in 1 cup brown sugar, and 1 cup chopped walnuts. Spread over cake.
Bake in slow oven 225-250 deg.
DARK CHOCOLATE BROWNIES WITH WALNUTS AND CRANBERRIES
from Leigh Ann Seller Robb
Ingredients:
4 oz unsweetened chocolate coarsely chopped
3/4 cup butter — cubed
vegetable oil spray
3/4 cup unbleached all-purpose flour
1 cup walnut pieces
1 cup dried cranberries
2 cups granulated sugar
4 large eggs at room temperature
1 tsp. pure vanilla extract
icing sugar for dusting
Place the chocolate and butter in a bowl and set over simmering water. When both are melted, remove from the heat and cool to room temperature.
Preheat the oven to 350 F. Spray a 9×13-inch baking pan with vegetable oil spray. Cut a 13×13-inch piece of parchment paper to fit the bottom and up 2 of the 4 sides of the pan. (The paper extending up the sides of the pan will later be used as handles to lift the brownie out of the pan.) Cool brownie on a baking rack to room temperature. Run a paring knife around the outer edges of the brownie to separate it from the pan. Grab the parchment paper above the brownie and carefully lift it out of the pan and onto a cutting board. Dust the top of brownie lightly with sifted icing sugar. Cut into 24-36 squares.