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 EXPRESSO WAFERS
December 27, 2010 
Dorothy Malkin
1 1/2 cups flour
1/2 cup dutch -process cocoa powder
1/2 tbsp.finely ground expresso(coffee)
1/2/lb. unsalted butter room temp.
1 cup icing sugar
1 tsp. Vanilla
Mix flour, cocoa and expresso. In mixer bowl, combine & mix butter, sugar and vanilla until fluffy(3-4 min)
Gradually beat in dry mixture.
Form into 1 or 2 logs and chill at least 1 hour. Preheat oven to 350 deg.. Slice logs 1/8 inch thick and place on cookie sheet.
Bake until firm to the touch(about 20-25 min.)
GERRY’S GINGER COOKIES
from Dorothy Malkin
Ingredients:
1 cup sugar
3/4 cup butter(softened)
1/4 cup chopped crystallized ginger
1/4 tsp. Nutmeg
1/4 cup molasses
1 egg
2 1/3 cups flour
4 tsp. Grated ginger root
2 tsp. Baking soda
2 tsp. Ground ginger
1/2 cup shortening
dash salt
extra sugar for rolling
Heat oven to 375deg. Mix sugar, butter , crystallized ginger, nutmeg, molasses, and egg in large bowl. Stir in remaining ingredients, except extra sugar.
Shape dough into small balls and roll in extra sugar. Place a couple of inches apart on greased cookie sheet and flatten slightly.
Bake 5 to 8 min. Or until edges are set. Remove from cookie sheet and cool on wire rack. Makes about 5 doz. Cookies.
CHOCOLATE-DIPPED CAPPUCCINO SHORTBREAD
Dorothy Malkin
4 tsp. Instant coffee(20ml)
1 cup butter( room temp.)
1/2 cup sugar
1/2/ tsp vanilla
1 3/4 cups all purpose flour
1/4 cornstarch
6 (1 oz.) squares semi-sweet choc. melted
Finely crush instant coffee in coffee grinder. In large bowl, cream tog. butter and sugar.
Beat in instant coffee and vanilla.
Sift flour and cornstarch tog. Stir into butter mixture. Mould into shapes of coffee beans using 1 tbsp.(15ml) dough for each cookie. Using the back of a knife, press and indent about 1/8 inch deep, lengthwise, across the top of each cookie. Place on greased sheet.
Bake at 325 deg. For 15 min. Place on wire racks to cool.
Dip both ends in melted choc. Place on baking sheet lined with waxed paper and refrigerate.
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.
MOLASSES COOKIES
recipe over 100 years old
Ingredients:
1 cup molasses
1 egg
1 tbsp. Soda
2 tsp. Ginger
1 tbsp. White vinegar
1 tsp. Cloves
1 cup shortening
1 tsp. Salt
1 cup brown sugar
4 cups all purpose flour
Bring molasses to a boil. Add soda and vinegar. Blend well and cool. Add shortening, brown sugar, egg and dry ingredients sifted together. Roll out quite thinly and bake in a moderate 350deg. Oven. These may also be rolled in waxed paper and stored in fridge until needed. Slice thinly and bake at that time.