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.


SHIRLEY’S NO-BAKE COOKIES

Posted On December 27, 2010

Filed under Candies, no bake

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from Dorothy Malkin’s  friend from work

Ingredients:

2 cups sugar

¼ cup cocoa

½ stick butter (¼ cup)

½ cup  milk

¾ cup peanut butter

2 cups quick oats

Mix sugar and cocoa tog. In pot. Put over medium heat and add the milk and butter .

Make sure everything gets mixed up well and allow contents to reach a full rolling boil.

Don’t let them boil very long. I’m not kidding. Just let it roll for about 3 seconds – long enough to make sure it is a full boil.

When those big bubbles show up in the middle it is time to take it off the heat. Stir in peanut butter and the oatmeal, and stir until mixture loses it’s shine, maybe for about 30 seconds.

At this time the mixture should start to gel so you can spoon out by tbsp. onto the aluminum foil. Let them sit until they harden.

If you don’t boil long enough, they will not harden. If you boil too long, they are gross and crystallized.

Good to know.

CHOCOLATE HAYSTACKS

Posted On December 26, 2010

Filed under Candies, no bake

Comments Dropped 524 responses

Ingredients:

2 cups sugar

1/2 cup butter

1/2 cup cream

1/3 cup cocoa
3 1/2 cups quick oats

1 cup coconut
1/2 cup chopped walnuts

1/2 tsp vanilla

In a large pot combine the sugar, butter, cream, and cocoa. Bring to a good boil and simmer for 5 minutes, then add the oats, coconut, walnuts and vanilla. Drop onto cookie sheet lined with parchment and allow to cool at room temperature. Be very careful when handling this mixture as it will be very hot! Pack away when cool.

COFFEE ALMOND FINGERS

Posted On December 26, 2010

Filed under Candies, no bake

Comments Dropped 710 responses

Ingredients:

2/3 cup butter or marg.

1 cup sifted icing sugar

1/8 tsp.salt

2 tsp. Instant coffee

¼ tsp almond flavouring

2 cups rolled oats

Cream butter. Add icing sugar gradually and cream well. Stir in salt, instant coffee and almond extract until evenly mixed. Blend in oats. Chill dough until quite stiff, or about 2 -3 hours. Break off pieces of dough and roll into fingers. Roll in additional icing sugar. Store in fridge.

TOFFEE BALLS

Posted On December 26, 2010

Filed under Candies, no bake

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Ingredients:

4 bars McIntoshs’s toffee

3 cups cornflakes

2 tbsp. Cream

1 cup shredded coconut

Melt toffee and cream in double boiler. Add cornflakes and coconut. Mix well together and place on waxed paper by tsp. Or roll in balls. Put in cool place to chill. Makes about 3 dozen balls.

CHOCOLATE CLUSTERS

Posted On December 26, 2010

Filed under Candies, no bake

Comments Dropped 497 responses

Ingredients:

1 square unsweetened chocolate

2 cups rolled oats

1/3 cup butter or marg.

½ cup shredded coconut

¼ lb. fresh marshamallows

Melt chocolate, butter and marshamallows in top of double boiler over boiling water.

Stir until smooth. Remove from heat and stir in rolled oats, then coconut.

Drop from tsp. Or roll into small balls and cool on wax paper.

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