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.
CRANBERRY BARK
December 26, 2010 
sent in by Leigh Ann Seller Robb
Ingredients:
1 Cup Shelled Pistachios or Chopped Almonds
1 Pound White Chocolate
1 Cup Dried Cranberries
On baking sheet, roast pistachios or almonds in 350 F oven for 8 – 10 minutes or until just fragrant but not colored. In top of double boiler over hot not boiling water, melt chocolate, stirring until smooth. Remove from heat and let cool to room temperature.
Meanwhile in a steamer basket, steam cranberries for about 3 minutes or until moist. Let dry on paper towels. Set aside 1 tablespoon of each pistachios and cranberries. Stir remaining pistachios and berries into cooled chocolate. Pour mixture onto foil-lined baking sheet; spread into rectangular just under 1/2 inch. Press reserved pistachios and cranberries on top. Refrigerate for at least 1 hour or until hardened. Break into pieces.
Can be refrigerated, wrapped in plastic wrap and stored in airtight container for up to 1 week.
JENNY’S CHEESEY CRACKERS
from Jenny Bey and in her own words!
Mix together:
3/4 cup butter
1/4 tsp dry mustard
1/2 tsp ground pepper
2) Blend in with (fairly) clean fingers :
1 1/2 cups grated cheddar (or whatever cheese you have around. I have used fancier cheeses with great success .. except I then felt compelled to ration the crackers)
1 1/4 cup flour (have used whole wheat as well)
roll out. sprinkle with sea salt & whatever spices you like most, I suggest the rosemary from my mum’s garden.
for maximum effect, cut into fancy shapes.
bake @ 350 for 20 min.
COFFEE ALMOND FINGERS
Ingredients:
2/3 cup butter or marg.
1 cup sifted icing sugar
1/8 tsp.salt
2 tsp. Instant coffee
1/4 tsp almond flavouring
2 cups rolled oats
Cream butter. Add icing sugar gradually and cream well. Stir in salt, instant coffee and almond extract until evenly mixed. Blend in oats. Chill dough until quite stiff, or about 2 -3 hours. Break off pieces of dough and roll into fingers. Roll in additional icing sugar. Store in fridge.
TOFFEE BALLS
Ingredients:
4 bars McIntoshs’s toffee
3 cups cornflakes
2 tbsp. Cream
1 cup shredded coconut
Melt toffee and cream in double boiler. Add cornflakes and coconut. Mix well together and place on waxed paper by tsp. Or roll in balls. Put in cool place to chill. Makes about 3 dozen balls.
CHOCOLATE CLUSTERS
Ingredients:
1 square unsweetened chocolate
2 cups rolled oats
1/3 cup butter or marg.
1/2 cup shredded coconut
1/4 lb. fresh marshmallows
Melt chocolate, butter and marshamallows in top of double boiler over boiling water.
Stir until smooth. Remove from heat and stir in rolled oats, then coconut.
Drop from tsp. Or roll into small balls and cool on wax paper.