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.
OPERA ROLL
December 22, 2010 
from from Mom’s cookbook, her comments
Divinity Centre:
2 cup granulated sugar
1/2 cup cold water
1/2 cup light corn syrup (Lily White if available)
2 egg whites
First of all make the Divinity centre as follows. Boil together the sugar, the cold water and the corn syrup to the hard ball stage (250F). (In damp weather you will need to cook the fudge to about 254F). Beat 2 egg whites at room temperature until stiff. Pour the syrup SLOWLY over the egg white, beating vigorously at intervals until cool. Put in greased cake tins. Let stand until cool (overnight), then roll it into rolls about 1.5 inches across and 3 to 4 inches long.
When the centres are rolled you can make the outside covering by melting caramels or use the following recipe:
Coating:
1 can Eagle Brand Milk
1/2 cup butter
5 Tbsp. corn syrup
chopped nuts or pecan halves
Boil together the condensed milk, butter, and corn syrup. (I use a heavy pan, the pressure cooker, and an ASBESTOS PAD under it as this burns easily). Stir all the time until the candy reaches a temperature of 245F. Take off the heat, dip the fudge rolls in this mixture, then roll in chopped nuts or walnut or pecan halves.
I usually make 1.5 times as much centre mixture (3 egg whites, etc.) and double the outside mixture. (Note 10 Tbsp. = 3/4 cup)
DOO-DADS
(unbaked recipe) from Dorothy’s friend Josie
Ingredients:
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup margarine
1 tsp. vanilla
1 pinch of salt
Boil gently for 4 minutes.
Add:
1 cup unsweetened coconut
3 cups of rolled oats (quick cooking)
Drop on waxed paper and refrigerate.
PECAN SHORTBREAD
from Dorothy Malkin
Ingredients:
1/2 lb. Butter
4 Tbsp. icing sugar
1 tsp. water
I tsp. vanilla
2 cup flour
Pinch salt
1/2 cup chopped pecans
Cream butter and sugar. Add other ingredients. Form small balls (about the size as for small peanut butter cookies). Bake at 350F for 12 minutes and until the balls are light brown on the bottom. Once they are a bit cool, then dust with icing sugar
SHORTBREAD for making molds
(325 F oven) for molds
Ingredients:
1/2 pound butter
3/4 cup icing sugar
3/4 cup corn starch
1 1/2 cup flour
Cream the butter. Add the sugar and beat. Add cornstarch, add flour. Chill the dough. Roll and Slice. Bake at 325 F for about 20 minutes. Watch it.
To use moulds:
Flour the moulds lightly. Tip out any excess flour. Flop in the shortbread dough. The dough should tip out of the mould easily onto an ungreased tray. Bake as above. Space well.
DOROTHY’S ITALIAN COOKIES
(350 F oven) BISCOTTI OR MANDELBROT from Dorothy Malkin
This is a personal favourite. It is easy to make and keeps for a long while if you don’t pig out.
Ingredients:
3 eggs
1 cup sugar
1 cup oil
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1 pinch salt
1/2 cup toasted almond flakes chopped
1/2 cup chocolate sprinkles (jimmies?)
Beat the eggs and sugar. Add the oil and the vanilla and beat well. Combine the flour, baking powder cinnamon and salt. Add 3/4 of the flour mixture to the egg, sugar and oil. Blend well. Now add the nuts and chocolate sprinkles. Blend in the. remaining flour, It will be really stiff. Now shape into 4 logs. Place on ungreased baking sheets. Bake at 350 F for 25 to 30 minutes. Remove from the oven. Slice across in 1/2 inch slices. Turn off the oven. Put the slices on baking sheets and. return to the oven. Leave overnight. They will be crisp in the morning.