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.
CHOCOLATE LOG
December 26, 2010 
Ingredients:
4 squares semi-sweet chocolate
2 tbsp. Butter
1 egg
1 cup sifted icing sugar
1/2/cup chopped walnuts
1/2 cup coconut
1/4 cup maraschino cherries chopped
1/4/cup chopped almonds
1/2 lb.coloured marshmallows, cut up
Melt chocolate and butter over hot water. Add egg and beat well. Cook a few minutes longer, remove from heat. Add rest of ingredients. Shape into a thick roll on waxed paper sprinkled with coconut. Refrigerate. When well chilled, slice to serve.
ALMOND BUTTER CRUNCH
Ingredients:
1 cup butter
1 1/2 cup white sugar
1 tbsp. Light corn syrup
3 tbsp. Water
pinch of salt
1 cup coarsely chopped blanched and toasted almonds
Melt butter, add sugar, syrup and water. Cook, stirring occasionally to hard crack 300 deg.
Stir in nuts. Spread in ungreased pan. 13×9. Cool. Turn out on brown paper.
PEPPERMINT CREAMS
Ingredients:
2 oz. Stork marg.
2 tbsp. Milk
few drops green colouring
1 lb. Icing sugar
few drops peppermint essence
icing sugar for kneading and rolling
4 oz. Melted choc. To decorate, if liked.
Place marg, milk, essence and colouring in a saucepan and heat gently until marg.is melted.
Do not boil. Cool slightly. Pour over icing sugar in a bowl and mix well to form a soft ball. Knead well on a board sprinkled with icing sugar. Roll out 1/4 inch thick and cut into rounds with a plain 1 inch cutter. Decorate with melted chocolate
.Makes about 100 peppermint creams.
UNCOOKED CHOCOLATE FUDGE
Ingredients:
2 oz. Stork marg.
1/4 lb. Plain choc. Broken into pieces (melted tog.)
1 tsp. Vanilla
1 lb. Icing sugar, sieved
3 tbsp. Single cream
4 oz. Melted choc. To decorate if liked.
Grease a 8 inch square tin. Place all ingredients into a bowl and mix well until thoroughly blended. Press into prepared tin. Leave in a cool place until firm. Cut into squares.
Decorate with melted chocolate.
Makes 50-60 squares of fudge.
TOFFEE
Ingredients:
4 oz. Stork marg.
4 tbsp. Golden syrup
4 oz. Gran sugar (4 rounded tbsp.)
Grease a 6 or 7 inch square shallow pan. Place all ingred. in a large saaucepan.
Dissolve sugar slowly over a low heat. Bring to the boil and boil rapidly at 250deg. For 5-7 min. until a little of the mixture when dropped into cold water, forms a hard ball. Allow bubbles to subside. Then pour into prepared tin. Mark into squares when nearly set. Break apart when cold.
Makes about 36 squares of Toffee.