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.
BUTTER TARTS
December 22, 2010 
(400 F oven)
Mom has put this in as her favourite butter tart recipe.
Ingredients:
1 1/2 cup currants [rinsed and drained]
1 1/2 cup brown sugar
2 eggs slightly beaten
butter the size of an egg [melted]
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 small tablespoons vinegar
Crust:
Use the regular pie crust for the tart shells. Fill before baking the pastry. You can also use the small frozen ones from the store.
Filling:
Mix all of the ingredients together. Fill the unbaked shells, but not too full. Bake at 400F for about 10 minutes.
This is Rosemary’s favourite butter tart of all time. Yes, it is!
MELT IN YOUR MOUTH SHORTBREAD
from Dorothy Margaret
Beat until fluffy:
1 cup butter
1/2 cup icing sugar
Add and beat:
1/2 cup cornstarch
1/2 tsp. vanilla
dash of salt
Add and beat until fluffy:
1 cup sifted flour
Drop by 1/2 teaspoonful. Bake on and ungreased cookie sheet at 300F until brown around the edges (about 10 – 15min)
GERTIE’S SHORTBREAD
(350 F oven) This is the best of all shortbreads. My opinion.
Ingredients:
1/2 pound butter
3/4 cup icing sugar
3/4 cup cornstarch
1 1/2 cup all purpose flour
Mix the ingredients in the order given. Knead a little. You can form the dough into rolls. Chill and then slice in 1/4 inch slices. OR roll on a floured board and cut in fancy shapes. Bake on an ungreased pan (350 F) until a pale golden colour. (Gertrude Field)
recipe is easily doubled or tripled!
ALMOND MARASCHINO DROPS
Ingredients:
1/2 pound unblanched almonds finely ground
1/2 pound sifted icing sugar
16 maraschino cherries, drained and chopped
2 egg whites
pinch of salt
few drops of almond flavouring
few drops of pure vanilla
Beat the egg whites until stiff but not dry and gradually beat in the sugar, beating after each addition until the mixture stands in peaks. Set aside about 4 Tbsp. of this meringue mixture for topping. To the remainder, add the almonds, then the drained and finely chopped cherries. Flavour with almond and vanilla. Drop by SMALL spoonfuls on a greased baking pan. Top each with a little of the plain meringue that you saved. Bake in a very hot (425 to 450 F) oven for about 5 min or until set and golden in colour.
CHRISTMAS JAM COOKIES
(325 F oven)
Ingredients:
1 1/2 cups sweet butter softened
1 3/4 cups icing sugar
1 egg
2 cups sifted all purpose flour
1 cup cornstarch
1 cup finely chopped walnuts
1 cup finely chopped pecans
1/2 cup red raspberry jam
1 Tbsp. orange juice
In a large bowl, cream together the butter and one cup of the sugar until light and fluffy. Stir in the egg. Sift together the flour and the cornstarch and add to the creamed mixture. Stir in the nuts. Wrap the dough in waxed paper and chill for 4 hours. Roll dough out 1/4 inch thick and, using Christmas cookie cutters, cut out shapes and place on lightly oiled cookie sheets. Bake the cookies 15 minutes in a preheated 325 F oven until lightly browned. Cool on wire racks with waxed paper underneath for easy cleanup. Heat the raspberry jam with the orange juice and stir until melted. While the cookies are still warm, lightly brush with the raspberry jam mixture, the sprinkle with some of the remaining icing sugar. Sprinkle again when cool.
Makes about 7 dozen 2 to 3 inch cookies.