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.
LINZER TARTS
December 22, 2010 
350F for 30 minutes, makes 60 bar cookies. This is Mom’s recipe.
Ingredients:
1 1/4 cups butter or margarine, softened
3/4 cup sugar
1 tsp. grated lemon rind
1/4 tsp. ground cinnamon
1 egg
5 hard-cooked egg yolks, sieved
2 2/3 cups sifted all purpose flour
2 1/2 cups of raspberry Jam
1 cup ground unblanched almonds (about2/3 cup whole)
Beat the butter, sugar, lemon rind, cinnamon, egg, and sieved yolks in a medium size bowl until light and fluffy. Stir in flour and almonds until well blended. Cover, refrigerate 1 hour or until the dough is cold and firm enough to handle easily.
Press two-thirds of the dough in an even layer on bottom and up the sides of an ungreased 15 by 10 by 1-inch jellyroll pan. Spread jam evenly over the dough. Roll the remaining dough, a small portion at a time, with palms of hands on a floured surface into very thin strips, about 1/4 inch in diameter. Arrange the strips on the jam to form a diamond pattern.
Bake in the pre-heated moderate oven (350F) for 30 minutes or until the pastry is golden brown. Cool in pan on a wire rack. Cut into 2 by 1 1/4 inch rectangles to serve. NB: You can substitute pureed raspberries with sugar to sweeten for the jam.
FRENCH BUTTER TARTS
PASTRY:
1 2/3 cups all purpose flour
3 Tbsp. white sugar
1/2 tsp. salt
Add: 3/4 cup butter and cut with a pastry cutter until the size of small peas.
Add: 1 egg. Mix in with a fork.
Refrigerate in a sealed plastic bag until-cool. Roll and cut into circles.
FILLING:
(enough for 12 tarts) Heat the oven to 375F.
In a medium bowl mix:
1/4 cup melted butter
1/2 cup brown sugar
1/3 to 1/2 cup of raisins
1/2 cup chopped nuts
Now add:
1 cup corn syrup
2 beaten eggs
1/4 tsp. salt
1 tsp. vanilla
Mix well. Put this mixture into tart shells (no more than 2/3 full). Cook for 15 to 18 minutes at 375F.
MERINGUES
(Cool 100 F oven)- from Rosemary’s friends Nancy and Ursula McCoy
1 pound sifted white granulated sugar
6 egg whites
Beat the egg whites until stiff and dry (about 5 minutes). Add 1/3 of the sugar and beat it in. Add the rest of the sugar and mix in mostly by hand. Put the mixture in a pastry bag and pipe out onto greaseproof paper (this is cooking parchment, NOT wax paper but brown paper will do). Bake overnight in a cool (100 to 150 F) over to completely dry out. Makes a lot, about 6 dozen. You can make rounds, or strips or nests.
SIMPLE CHOCOLATE FONDUE
Ingredients:
1 cup hot milk (microwave)
12 ounces semi sweet chocolate chips
2 Tbsp. coffee liqueur (Kahlua)
Place the hot milk, chocolate chips, and liqueur in a blender container. Cover and blend at medium speed about 1 minute or until smooth. Pour the sauce into a small pot and keep warm over a candle flame. Makes about 2 cups of sauce
DEVONSHIRE CREAM SUBSTITUTE
Ingredients:
4 ounces of soft cream cheese
1/2 cup whipping cream
2 Tbsp. icing sugar
1 tsp. vanilla (optional)
Beat the cream cheese until smooth. Add the other ingredients. Beat until light and fluffy.