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.
SHIRLEY’S NO-BAKE COOKIES
December 27, 2010 
from Dorothy Malkin’s friend from work
Ingredients:
2 cups sugar
1/4 cup cocoa
1/2 stick butter (1/4 cup)
1/2 cup milk
3/4 cup peanut butter
2 cups quick oats
Mix sugar and cocoa tog. In pot. Put over medium heat and add the milk and butter .
Make sure everything gets mixed up well and allow contents to reach a full rolling boil.
Don’t let them boil very long. I’m not kidding. Just let it roll for about 3 seconds, long enough to make sure it is a full boil.
When those big bubbles show up in the middle it is time to take it off the heat. Stir in peanut butter and the oatmeal, and stir until mixture loses it’s shine, maybe for about 30 seconds.
At this time the mixture should start to gel so you can spoon out by tbsp. onto the aluminum foil. Let them sit until they harden.
If you don’t boil long enough, they will not harden. If you boil too long, they are gross and crystallized.
Good to know.
CHOCOLATE MERINGUE FINGERS
from Grandma Ralfs
Ingredients:
2 egg whites
3 tbsp. Water
4 oz. Caster sugar
1/2 oz. Cocoa
1 gill double cream( 1/4 pint or 5 fluid oz.) whipped
Rub a baking tray with a few drops of salad oil and dust with flour.
Put cocoa in small saucepan with water and cook a few minutes, then put aside to cool.
Whip the egg whites stiff, then whip 2 dessertspoons of the sugar with the whites and beat until stiff. Fold in the remaining sugar with the cooled chocolate mixture. Put mixture in forcing bag with 1/2 “ pipe and pipe fingers of the meringue on to prepared tray. The mixture should make 18 fingers. Bake in a low oven 180 deg. For 1 1/2 to 2 hours, or til they are dry.
Sandwich together with whipped cream.
GRAHAM WAFER SQUARE
Place graham wafers in a cookie sheet with sides as many as will fit in nicely. Trim if needed.
Sprinkle slivered almonds over the wafers.
Meanwhile boil together gently for 4 minutes or ’til bubbly,
3/4 cup brown sugar
1 cup butter
Pour carefully over wafers and nuts. Bake in 350deg. Oven for 10 min. Or until bubbly.
Cut in fingers.
AUNTIE DOROTHY RALFS’ CANDY
Ingredients:
2 cups white chocolate wafers
1 or 2 Tbsp. marg or butter
2 cups peanuts
4 cups Golden Grahams
Melt butter. The microwave is good for this. Add the chocolate wafers and melt. Add the peanuts, then the Golden Grahams. Spread on greased pan and cool. Yummm.
CHOCOLATE HAYSTACKS
Ingredients:
2 cups sugar
1/2 cup butter
1/2 cup cream
1/3 cup cocoa
3 1/2 cups quick oats
1 cup coconut
1/2 cup chopped walnuts
1/2 tsp vanilla
In a large pot combine the sugar, butter, cream, and cocoa. Bring to a good boil and simmer for 5 minutes, then add the oats, coconut, walnuts and vanilla. Drop onto cookie sheet lined with parchment and allow to cool at room temperature. Be very careful when handling this mixture as it will be very hot! Pack away when cool.