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.
GERRY’S GINGER COOKIES
December 27, 2010 
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.
POPPY SEED CAKE
from Dorothy Malkin
Ingredients:
Soak 1/2/ cup poppy seeds in 1 cup milk for 2 hours.
Cream 3/4 cup butter with 1 cup sugar.
Add the milk and poppy seeds and 2 cups sifted flour combined with 2 tsp. Baking powder. Gently blend in 4 well-beaten egg whites and turn into an angel food pan.
Bake for 35 min. In a 375 deg. Oven (optional glaze of 1/2 cup icing sugar with juice of one lemon poured on while still warm)
SHIRLEY’S NO-BAKE COOKIES
from Dorothy Malkin’s friend from work
Ingredients:
2 cups sugar
1/4 cup cocoa
1/2 stick butter (1/4 cup)
1/2 cup milk
3/4 cup peanut butter
2 cups quick oats
Mix sugar and cocoa tog. In pot. Put over medium heat and add the milk and butter .
Make sure everything gets mixed up well and allow contents to reach a full rolling boil.
Don’t let them boil very long. I’m not kidding. Just let it roll for about 3 seconds, long enough to make sure it is a full boil.
When those big bubbles show up in the middle it is time to take it off the heat. Stir in peanut butter and the oatmeal, and stir until mixture loses it’s shine, maybe for about 30 seconds.
At this time the mixture should start to gel so you can spoon out by tbsp. onto the aluminum foil. Let them sit until they harden.
If you don’t boil long enough, they will not harden. If you boil too long, they are gross and crystallized.
Good to know.
HUNGARIAN NUT CAKE
Ingredients:
1/2 cup brown sugar
1 1/2 cup flour
2 egg yolks
1/4 lb. Butter or marg.
1 tsp. Baking powder
1 tsp. Vanilla
Mix all ingredients and pat down in square tin.
SPREAD FOR TOP
2 egg whites, beaten stiff and add and beat in 1 cup brown sugar, and 1 cup chopped walnuts. Spread over cake.
Bake in slow oven 225-250 deg.