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.
CANDIED WALNUTS
December 27, 2010 
from LeighAnn Seller Robb
3 tsp sugar
1/2 tsp kosher salt
2 T butter
2 T pure maple syrup
2 cup coarsely chopped walnuts
Preheat oven to 375. Stir sugar and salt in small bowl. Boil butter and syrup in large sautee pan, remove from heat. Add nuts, toss to coat. Transfer nuts to baking sheet and bake 7 minutes. Let cool.
DOUBLE GINGER CRACKLES
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.
CIDER GROG
Serves 12 from Shannon Hughes Bey
3 qts apple cider or apple juice
2/3 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon whole allspice
1 teaspoon whole cloves
6 cinnamon sticks
1/4 teaspoon nutmeg
1) Heat 2 cups of the cider with the sugar and salt, stirring until the sugar dissolves (can do this in the microwave). Pour into the crock cooker with the remaining cider.
2) Tie spices in a cheesecloth bag and drop them into the cider.
3) Cover and heat at Low for 3-5 hours. Remove spices at serving time.
Serve in hot mugs or glasses.
Notes:
As extra, can add the peel from one large regular orange +/- the peel of a lemon, making sure the white membrane on the back of both peels is completely removed. Just let the peel float in the cider like the spice bag and remove when you remove the spice bag.
For an alcoholic version, add 2 cups brandy to the cider about 15 minutes before serving.
TRIPLE CHOCOLATE BROWNIES
by Donna Hay Dorothy Malkin’s buddy
I know these are in ounces, but get out the scale. So good. Dorothy makes these in the tiny muffin tins and when done, dust with icing sugar.
185g (6 oz) butter
185g (6 oz) dark chocolate, chopped
3 eggs
1 1/4 cup caster sugar (superfine) [regular sugar works too]
2/3 cup plain flour (all purpose)
1/2 cup cocoa powder
3/4 cup roughly chopped milk chocolate
1/2 cup roughly chopped white chocolate
1. Preheat oven to 180 (350F). Grease a 23cm (9 inch) square cake tin and line base with baking paper. Place the butter and dark chocolate in a saucepan over a low heat and stir until just smooth. Allow to cool. Place eggs and sugar into a bowl and beat with electric mixer until light and creamy. Fold chocolate mixer into egg mixture. Sift in the flour, cocoa and mix to combine . Add the milk and white chocolate then pour into cake tin. Bake for 35 to 40 minutes or until set. Allow to cool then cut into squares.
CANDY CAKE
an old favourite, given to us from Jessie Graham when Rosemary was about 6 yrs. old. Grandma Ralfs called them Rickity Uncles.
Dorothy’s friend Josie called these Petrefied Porridge
1/2 cup butter
1 cup brown sugar and bring to a boil together
Take off heat and add
2 cup oatmeal
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
Spread in a 9×9 “ pan and bake a 350 deg. For 15-20 min.