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.
DOUBLE GINGER CRACKLES
December 27, 2010 
from Shannon Hughes Bey Yields about 4 dozen cookies
2 1/4 cups all-purpose flour
2 3/4 tsp. ground ginger
1 tsp. Salt
3/4 cup unsalted butter at room temperature
1 1/3 cups granulated sugar
1 egg
1/4 cup molasses
3 tbsp. finely chopped crystallized ginger
Preheat oven to 350F, with the racks positioned in the upper and lower thirds of the oven. Line 2 large baking sheets with parchment.In a medium bowl, whisk the flour, ground ginger, baking soda, and salt. In a large mixing bowl with a hand mixer, beat the butter and 1 cup of the sugar on med-high speed until well blended. Add the egg, molasses, and crystallized ginger; beat well. Add the dry ingredients and mix on low speed until well blended.
Pour the remaining 1/3 cup sugar into a shallow bowl. Shape the dough into 1 inch balls. Roll each ball in the sugar to coat. Set the balls 1 1/2 to 2 inches apart on the prepared cookie sheets.
Bake, rotating the sheets halfway through the baking, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 minutes. If you touch a cookie, it should feel dry on the surface but soft inside. The surface cracks will look a bit wet. Let the cookies sit on the cookies sheet for 5 minutes, then transfer them to a rack to cool completely.
PERISHKI
Auntie Margie’s recipe. She said this is a recipe to treasure.
Ingredients:
3 egg yolks
1 cup butter
2 tsp. rum
2 tsp. lemon juice
2 tbsp. sour cream
2 cups flour
Mix butter and flour together. Beat egg yolks slightly, add cream, rum, and lemon. Beat this into the butter flour mixture, turn out onto floured board and shape into balls the size of big marbles. Chill overnight. Roll each into a square thickness of pie crust. In centre of each, put a tsp. of thick jam and walnut. Moisten edges and fold over into turn over. Bake mod. Oven 375deg.. When baked, put a spoon of meringue (made with 3 egg whites and sugar) on top of each and decorate with walnut. Bake again in slow oven until meringue is light brown.
MOLASSES CRISPS
Ingredients:
1/2 cup molasses
1 1/2 tsp. baking soda
1/2 cup syrup
1 tsp. ginger
1/2 cup shortening
1/2 tsp salt
2 1/2 cup sifted flour
2 tsp. grated orange rind
Bring molasses, syrup and shortening to the boil . Then cool. Add the remaining ingredients and mix well. Make the dough into a roll or two. Chill before slicing. Bake in a moderate oven.
RUGULACH
Dorothy Malkin from Eric’s Auntie Esther
Ingredients:
1/2 lb. sweet butter
1/2 lb. soft cream cheese
2 cups flour
butter and cheese at room temp. Blend well and add flour.
Divide into 4 balls . put in fridge to cool.
Topping:
2 tsp. Cinnamon
1/2 cup white sugar
1/2 cup finely chopped walnuts
Roll 1 of the balls on sugar surface quite thin. Cut out small circle in centre. Cut rest like pie slices into 14 or 16 pieces. Sprinkle with topping.
Roll each piece from widest to narrowest point.
Repeat with remaining dough.
Bake at 350 deg. For 20 min.
PEANUT BUTTER SNOWBALLS
Ingredients:
1 cup icing sugar
1 cup peanut butter (could be crunchy or smooth)
1 tbsp. Butter
Mix these together and add
1 cup rice crispies
1 cup chopped nuts
Mix together into little balls. Roll in thin icing and then in coconut. Refrigerate until set.