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.
MISTLETOE KISSES
December 26, 2010 
250deg.
2 egg whites at room temp. (no yolk in them)
1 pinch salt
1/8 tsp. Cream of tartar
1/2 tsp. Vanilla
1/2 tsp cinnamon
1/4 to 1/2 cup sugar
1 cup semi sweet choc. Chips
1/2 cup chopped nuts(NOT hazelnuts)
Beat egg whites until soft peaks form. Add the salt, cream of tartar, and flavouring. Gradually add the sugar while still beating. When the mixture becomes glossy and stiff peaks form when the beater is lifted out, stop beating and fold in the chocolate chips and nuts. Drop by tsp. onto foil-lined cookie sheets. Bake at 250 deg. For 40 min. Store in airtight container.
CRANBERRY BARK
sent in by Leigh Ann Seller Robb
Ingredients:
1 Cup Shelled Pistachios or Chopped Almonds
1 Pound White Chocolate
1 Cup Dried Cranberries
On baking sheet, roast pistachios or almonds in 350 F oven for 8 – 10 minutes or until just fragrant but not colored. In top of double boiler over hot not boiling water, melt chocolate, stirring until smooth. Remove from heat and let cool to room temperature.
Meanwhile in a steamer basket, steam cranberries for about 3 minutes or until moist. Let dry on paper towels. Set aside 1 tablespoon of each pistachios and cranberries. Stir remaining pistachios and berries into cooled chocolate. Pour mixture onto foil-lined baking sheet; spread into rectangular just under 1/2 inch. Press reserved pistachios and cranberries on top. Refrigerate for at least 1 hour or until hardened. Break into pieces.
Can be refrigerated, wrapped in plastic wrap and stored in airtight container for up to 1 week.
COFFEE ALMOND FINGERS
Ingredients:
2/3 cup butter or marg.
1 cup sifted icing sugar
1/8 tsp.salt
2 tsp. Instant coffee
1/4 tsp almond flavouring
2 cups rolled oats
Cream butter. Add icing sugar gradually and cream well. Stir in salt, instant coffee and almond extract until evenly mixed. Blend in oats. Chill dough until quite stiff, or about 2 -3 hours. Break off pieces of dough and roll into fingers. Roll in additional icing sugar. Store in fridge.
TOFFEE BALLS
Ingredients:
4 bars McIntoshs’s toffee
3 cups cornflakes
2 tbsp. Cream
1 cup shredded coconut
Melt toffee and cream in double boiler. Add cornflakes and coconut. Mix well together and place on waxed paper by tsp. Or roll in balls. Put in cool place to chill. Makes about 3 dozen balls.
CHOCOLATE CLUSTERS
Ingredients:
1 square unsweetened chocolate
2 cups rolled oats
1/3 cup butter or marg.
1/2 cup shredded coconut
1/4 lb. fresh marshmallows
Melt chocolate, butter and marshamallows in top of double boiler over boiling water.
Stir until smooth. Remove from heat and stir in rolled oats, then coconut.
Drop from tsp. Or roll into small balls and cool on wax paper.