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.
COFFEE MALLOW
December 22, 2010 
from Elizabeth Bey
Ingredients:
Put in double boiler:
1/2 cup hot coffee
1/4 pound marshmallows (small white)
Cook over hot water until melted. Cool. When slightly thickened fold in:
1/2 pint heavy cream whipped
Add vanilla or brandy to taste.
Pour into dessert dishes and chill. Grate chocolate over top if desired.
Dorothy sometimes uses an Oreo cookie crumb base in the pan and tops it with coffee mallow.
DEATH BY CHOCOLATE
from Dorothy Malkin
An excellent cake with a little alcohol. Very pretty for an occasion. Assemble in a glass bowl with vertical sides.
1 Devil’s food cake mix (made the night before: better two days before)
500 mL. whipping cream (whipped)
2 pkgs. chocolate mousse (made up) [let it set for 30 minutes]
6-8 frozen & crumbled Skor bars
3/4 cup Kahlua or Creme de Cacao (6 ounces)
Make cake one or two nights before. Let it cool completely but leave it in the pan. Cut into 2″ squares and marinate in Kahlua. On the day you will serve it, make mousse, whip cream and crumble chocolate bars. In a large bowl (clear glass looks wonderful for this) layer the ingredients — cake, mousse, cream, chocolate bars. Two or three layers, depending on the size of your bowl. Our glass bowl takes only two layers. Chill and Eat.
The mousse: at the grocery store, look in the Jell-O and pudding section. We use oetker mousse. It is like an instant pudding mix.
To crumble the chocolate bars, freeze them first and use a hammer.
The bowl we use is 12 cm high and has 25 cm diameter: Volume = 5 litres
GRANDMA’S JELLY ROLL
This recipe is the one Grandma Ralfs used for sponge cake. Â It makes two 8 inch sponge layers. Â Put paper in the bottom of each pan. Â Do not grease the tins.
3 eggs and a scant ¾ cup of sugar.    Beat together well.
Add:
1 cup flour
2 tsp. baking powder
pinch of salt
1 tsp. vanilla
Mix these in and then mix in 3 Tbsp. of cold water. Line a greased flat long pan with edges with brown paper. Measure and cut brown paper the dimensions of the pan less ½ inches all around. (for example: if your pan is 9 by 13 inches use paper of size 8 ½ by 12 ½ inches). The paper also must be greased. Pour the mixture onto the paper and bake at 400F for 10 minutes.
Turn the pan upside down onto a cloth sprinkled with granulated sugar. Carefully peel off the paper. Â Cut a very thin edge off all around. Â Spread on jam, lemon curd or whatever you like and roll up lengthways in the cloth. Â Leave in the cloth to cool. Â Roll up with jelly or with jam, removing the paper as you roll.
CHRISTMAS PUDDING
from Barbara makes up a one pound coffee tin
1 cup grated carrot
1 cup grated potato
1 cup flour
1 cup sugar
3/4 cup raisins
1/2 cup currants
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. soda
1/2 cup butter or shortening
Grate the carrots and potatoes and set aside. Cream the butter, add the sugar and blend well. Add the carrots and 1/2 cup of the potato, mix well. Sprinkle the fruits with flour and add to the first mixture. Add the flour and the spices, sifted together. Dissolve the soda in the remaining 1/2 cup of potato and add it last. Mix lightly together. Pour into buttered, sugared moulds. Tie down two layers of aluminium foil with wet string, steam for 3 hours. The water must be boiling when the pudding is put in. Place on a rack so that the steam can get all around.Alternatively you can use a pressure cooker. Tie on the foil, place the pudding on a rack, close cover and steam for one half hour WITHOUT the pressure gauge. Then add the pressure gauge set for 5 pounds and steam for one hour.
NOTE: Dorothy, Barb’s sister, steams at 10 pounds pressure for 50 minutes in wide mouthed quart jars filled 2/3 full. Can also do in the crock-pot.
CARAMEL CUSTARD
or Creme Caramel 35 minutes at 350F
Ingredients:
2 tsp. vanilla
1 1/2 cups sugar
2 cups milk (or half milk and half cream)
6 eggs
Beat the eggs until light and lemon coloured and then beat in the vanilla and half the sugar (works well in the Cuisinart). Meanwhile, caramelize the remaining sugar in a heavy skillet until it turns syrupy and light brown. Pour the sugar into the pans to be used. I usually do one 8 or 9 inch round cake pan and a couple of smaller individual pans. Now, beat in the milk (to the egg mixture). If you try this in your Cuisinart you will have a puddle on the floor. Pour the mixture in the pans and bake. Cooking time depends on the shape of the pans. The custard should be not quite firm in the centre when done. Serve chilled. Great with whipped cream.