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.
SHORTBREAD (with rice flour)
December 23, 2010 
Ingredients:
4 oz. Flour( 1 cup)
2 oz. Rice flour (2 tbsp)
4 oz. Butter (1/2 cup)
2 oz. Berry sugar (1/4 cup)
Sift flour, rice flour and sugar into bowl. Add butter. Work in butter until like a short pastry.
Shape into rounds. Place on greased and papered pan.
Prick all over with fork. Place in 300 deg. Oven until lightly coloured, then reduce heat to 275deg. And bake until done. (Takes 1 hour or longer, depending on thickness of cake.)
MRS. POMEROY’S SHORTBREAD
Ingredients:
2 cups butter
1 cup brown sugar
yolk of 1 egg
5 cups all purpose flour
Cream butter and sugar tog. Add egg yolk and stir well. Then add flour a little at a time until a consistency of putty. Roll out to 1/2 to 3/4 inch thick and prick with fork.
Bake at 325deg. Until firm or golden brown, about 30 min.
ALL-BRAN FROSTED COCOA DROPS
Soak 1/2 cup of All-Bran in 1/2 cup of buttermilk
Blend
1/4 cup shortening
1/2 cup sugar
1 egg
Sift together and add to the above
3/4 cups sugar
1.5 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 cup cocoa
1/4 tsp. vanilla
Drop the cookies on an ungreased cookie sheet. Bake about 10 minutes at 375F. Can be topped with a plain white icing.
GREEK SHORTBREAD
(350 F oven) from Mrs. Cappos Sr. And Jr. (Ruby) Â Debbie Cappos helped mom make them.
[Mom suggests using 3 times the quantity, which will make about 120 cookies. This took about 7 cups of flour]
For each pound of butter use:
1/2 cup icing sugar
1 egg beaten
2 cups of bread flour
1/2 tsp. baking powder
EITHER USE NO FLAVOURING OR ONE OF THE FOLLOWING:
1 tsp. orange flavouring,
1 tsp. Vanilla, or 1 tsp. brandy
Put the butter in the oven at about 250F to melt it. Let it settle for a bit. Skim off the salt [which appears as crystals on the surface] and pour or ladle off the clear butter letting the buttermilk settle to the bottom. Do not use any of the buttermilk. There will be about 1/2 cup of milk left over for each pound of butter.
Let the melted butter cool a little. Beat 15 minutes at a medium speed [so that there is no splashing]. For each pound of butter add 1/2 cup of icing sugar, beating all the time. Now add the beaten egg, flavouring [if used] and gradually work in the flour, baking powder mixture. Then over and above the 2 cups of flour called for add a little more until the dough is the consistency of cream puff pastry. Shape into oblongs or rounds and Bake at 350F for about 15 minutes or more. Place on table with icing sugar underneath, sift more on top. Let stand overnight in the sugar. Put in tin boxes with icing sugar.
PECAN SHORTBREAD
from Dorothy Malkin
Ingredients:
1/2 lb. Butter
4 Tbsp. icing sugar
1 tsp. water
I tsp. vanilla
2 cup flour
Pinch salt
1/2 cup chopped pecans
Cream butter and sugar. Add other ingredients. Form small balls (about the size as for small peanut butter cookies). Bake at 350F for 12 minutes and until the balls are light brown on the bottom. Once they are a bit cool, then dust with icing sugar