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.
MISTLETOE KISSES
December 26, 2010 
250deg.
2 egg whites at room temp. (no yolk in them)
1 pinch salt
1/8 tsp. Cream of tartar
1/2 tsp. Vanilla
1/2 tsp cinnamon
1/4 to 1/2 cup sugar
1 cup semi sweet choc. Chips
1/2 cup chopped nuts(NOT hazelnuts)
Beat egg whites until soft peaks form. Add the salt, cream of tartar, and flavouring. Gradually add the sugar while still beating. When the mixture becomes glossy and stiff peaks form when the beater is lifted out, stop beating and fold in the chocolate chips and nuts. Drop by tsp. onto foil-lined cookie sheets. Bake at 250 deg. For 40 min. Store in airtight container.
BIRD’S NESTS OR THIMBLE COOKIES
Ingredients:
1/2 cup butter or shortening
1/4 cup brown sugar
1 egg yolk, beaten
few grains salt
1 cup sifted flour
1 unbeaten egg white
chopped walnuts, coconut, etc. For rolling
Cream butter and sugar, add egg yolk and flour. Roll the mixture into small balls and dip in egg white and roll in finely chopped nuts. Place on a greased cookie sheet and bake at 350deg. For 8 min. Remove from oven and press thumb or thimble in centre. Return to oven and bake for 10 to 12 min. Longer. Before serving, fill hollow with colourful jelly.
DARK CHOCOLATE BROWNIES WITH WALNUTS AND CRANBERRIES
from Leigh Ann Seller Robb
Ingredients:
4 oz unsweetened chocolate coarsely chopped
3/4 cup butter — cubed
vegetable oil spray
3/4 cup unbleached all-purpose flour
1 cup walnut pieces
1 cup dried cranberries
2 cups granulated sugar
4 large eggs at room temperature
1 tsp. pure vanilla extract
icing sugar for dusting
Place the chocolate and butter in a bowl and set over simmering water. When both are melted, remove from the heat and cool to room temperature.
Preheat the oven to 350 F. Spray a 9×13-inch baking pan with vegetable oil spray. Cut a 13×13-inch piece of parchment paper to fit the bottom and up 2 of the 4 sides of the pan. (The paper extending up the sides of the pan will later be used as handles to lift the brownie out of the pan.) Cool brownie on a baking rack to room temperature. Run a paring knife around the outer edges of the brownie to separate it from the pan. Grab the parchment paper above the brownie and carefully lift it out of the pan and onto a cutting board. Dust the top of brownie lightly with sifted icing sugar. Cut into 24-36 squares.
AMARETTO FRUITCAKE
sent in by our viewer Leigh Ann Seller Robb
Fruit:
1 1/2 cups golden raisins — about 6 oz
4 oz diced candied citron peel
8 oz candied red cherries
4 oz candied green cherries
8 oz candied yellow pineapple
1/4 cup each of brandy and Amaretto
or 1/2 cup brandy
Cake:
1/2 cup all-purpose flour
4 oz whole blanched almonds
1/2 cup each butter and shortening
1 cup granulated sugar
4 eggs
1 teaspoon almond flavouring — (1 to 2)
2 1/2/cups all purpose flour
1/4 cup each of brandy & Amaretto
or 1/4;cup brandy
1/4 cup milk
2 oz ground almonds — (1/2 cup)
Day 1: Place raisins, peel and whole cherries in a large bowl. Cut pineapple into 1/2 pieces and add. Pour 1/4:cup each of brandy and Amaretto over top. Mix thoroughly, cover and leave overnight.
Day 2: Preheat oven to 275. Grease a 6 1/2 and a 5″ round fruit cake pan, or any suitable baking pans that will hold at least 11 1/2 cups batter. Line the pans with heavy brown paper and grease the paper. Sprinkle 1/3 cup flour over the fruit mixture, and toss to coat fruit. Mix in whole nuts.
Place 1/2 cup each of butter & shortening in a large mixing bowl. Beat together until creamy. Gradually beat in the sugar, eggs, then the flavourings. Add 1 teaspoon almond flavouring if you’ve added almond liqueur or 2 teaspoons if you’ve only added brandy. Add about 3/4 cup of flour, beating just until mixed. Beat in the brandy & Amaretto. Add another 3/4 cup of flour, beating just until mixed. Beat in the milk and remaining 3/4 cup flour. Then stir in the almonds. Pour over the fruit and nut mixture and stir until combined.
Turn into the prepared cake pans and smooth the top. Place a pan containing water on the bottom rack of the oven. Bake cakes in the centre of preheated oven for 2 – 3 hours. Remove from oven, let cool in pans on a rack for 15 – 20 minutes. Then remove from the pans & peel off paper. Cool completely.
Wrap cakes in cheesecloth moistened with brandy and store in a tightly covered container or overwrap with foil.
CRANBERRY PUDDING
thanks to Leigh Ann Seller Robb
For the Pudding:
2 cups cranberries
1 1/2/cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup boiling water
1/2 cup molasses
For the Sauce:
1 cup white sugar
1/2 cup butter — softened
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain. Sift together the flour and salt; dredge cranberries in flour mixture. Dissolve soda into boiling water and add molasses.
Stir and allow to foam up.
Add to the flour and cranberry mixture.
Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat.
Bring water to boil, reduce heat and simmer for one hour.
Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
Prepare the sauce by mixing together the sugar, butter and cream.
Cook over medium heat until thick, stirring constantly.
Add vanilla and pour over individual slices of pudding.