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.


DEERSFEET(meringue)

Posted On January 6, 2011

Filed under Cookies, Meringue

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2 egg whites, at room temperature

7 tbsp. sugar

1 1/4 cup fine coconut

1 cup icing sugar

2 tbsp. strong coffee

2 tbsp. butter

Melted semi-sweet chocolate

Beat egg whites until stiff.  Gradually add sugar and continue to beat.  Fold in coconut.  Using a pastry tube or spatula, shape the batter into fingers, 3 inches long and 3/8 inch wide on ungreased cookie sheet.  Bake in a moderate oven 375 deg. for about 8 minutes.  Cool on pan.  Remove with spatula and place together in pairs with filling.

Make filling by creaming butter,  add icing sugar and mix to a smooth paste with coffee. Dip each end in melted semi-sweet chocolate. (any favourite filling could be used, would be delicious with lemon curd)

SPRITZ COOKIES

Posted On January 6, 2011

Filed under Cookies

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1 cup butter

1/2 cup sugar

1 egg

2 cups sifted all purpose flour

1 tsp. vanilla or almond flavouring

Cream butter.  Add egg and beat well.  Combine all ingredients.  Drop by tsp. or press dough through pastry bag into small rounds.  Bake in a moderate oven (350 deg. for about 15 minutes.)  Store in a loosely covered  container. Makes about 7 doz. cookies.

NUT DREAMS( Meringue)

Posted On January 6, 2011

Filed under Cookies, Meringue

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2 egg whites at room temperature

1 cup finely chopped nuts

3/4 cup granulated sugar

Beat egg whites until very stiff.  Beat in sugar.  Divide mixture into two bowls.  Add the nuts to one bowl. Put 1 tsp. plain meringue on cookie sheet and top with tsp. of the nut mixture.  Bake in a very slow oven. 275 deg. until golden brown, about 20 to 30 minutes. (watch baking closely)   Any finely chopped nut can be used.

DUTCH COOKIES (JAN HAGEL)

Posted On January 4, 2011

Filed under Cookies, Squares

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from Mrs. Vanderspeck

1 cup butter

1 cup white sugar

2 cup sifted flour

1 egg yolk plus the white

1 tsp. cinnamon

Mix together and spread in greased tin, about 8 x 11.

Beat egg white with a little sugar. Brush over base and sprinkle lightly with slivered almonds.

Bake at 375 deg. until golden brown. Cut while warm.

SPECULAS

Posted On January 4, 2011

Filed under Cookies

Comments Dropped 561 responses

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

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