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.
SPECULAS
January 4, 2011 
from Mrs. Vanderspeck
3/4 cup butter
3/4 cup brown sugar
2 cup flour
pinch salt
1 1/2- 2 tsp. speculas spice( see below)
3/4 tsp. soda
1/2 tsp. cream of tartar
finely chopped almonds if desired
If too dry, add a little cream. Roll out thin and cut as desired. Bake in 350 deg. oven until light golden brown.
SPECULA SPICE – mix together and store in jar with tight lid.
2 tsp. cinnamon
1 tsp. allspice or cloves
1 tsp. nutmeg
MRS. VANDERSPECK’S BUTTER COOKIES
a family friend from Princeton.
1 cup light brown sugar
1 cup butter
2 cups flour
1 1/2 tsp. specula spice (see below)
Make small balls and press with fork. 350-375 deg. about 15 min.
SPECULA SPICE – mix together and store in jar with tight lid.
2 tsp. cinnamon
1 tsp. allspice or cloves
1 tsp. nutmeg
NUT BRICKLE
4 cup rice krispies
1/4 cup melted butter
1/4 cup corn syrup
1/2 tsp. salt
1/4 cup brown sugar
1 1/2 tsp. vanilla
2/3 cup semi-sweet choc. pieces
1/3 cup choppped nuts
Place rice krispies in medium sized bowl. Combine melted butter, syrup, salt, sugar and vanilla, mixing until well blended. Add to cereal, mix well. Press into bottom of well-buttered 9 inch square pan. Bake in 400 deg. oven about 10 minutes or until lightly browned.
Remove from oven and immediately sprinkle with chocolate bits. Spread chocolate with knife as it melts, then sprinkle with nuts. Cool, cut into squares, chill until firm. Makes about 30 pieces.
SHORTBREAD LEAVES
325 deg. 25 minutes
1 cup marg., cream thoroughly
Sift 4 times- 1/2 cup cornstarch, 1/2 cup icing sugar, 1/2 tsp. salt, 2 cup sifted flour.
Add dry ingredients to creamed marg. and turn on lightly floured board. Knead till it begins to crack. Never refrigerate. Add green colouring now, a really deep green, or not. Roll out 1/4″ thick, cut out leaves, using a cookie cutter.
Optional: I would also add that you could omit the green food colouring, but before you bake the cookies, brush them with beaten egg white and sprinkle green sugar on top.
YULE LOGS
3/4 cup butter
1/3 cup sugar
2 tbsp. water
2 cups all purpose flour
1/2 – 1 tsp. almond extract
1 egg white, slightly beaten
1/2 cup finely chopped, blanched almonds
Cream butter, add sugar and cream well together. Stir in water and almond extract. Add flour gradually and combine thoroughly. Divide dough into 8 equal portions.
On an unfloured board, roll each piece into an 8 inch roll about the thickness of a finger, then cut into 2 inch lengths. Brush rolls with slightly beaten egg white, then roll in chopped nuts.
Place on ungreased cookie sheets and bake in a moderate oven, 350 deg. until nuts are lightly browned. 12 – 15 minutes. Makes about 32 logs.