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.
GRAHAM FINGERS
December 12, 2011 
1/2 cup butter
1 egg
1/2 lb. graham wafers
1/2 cup broken walnuts
1/2 cup sugar
2 tbsp. cocoa
Melt butter in saucepan. Add sugar and cocoa, mixed. Add beaten egg, bring to boil and simmer one minute. Add to crushed wafers and nuts and put in greased pan.
yumm.
VIOLAS
Rosemary received this recipe from her friend Liz Storey in Piltown, Co. Kilkenny, in Ireland.
Swiss Roll tin lined with pastry.
Jam of any kind to spread evenly over pastry. Optional. you could add 1 tsp almond essence to jam if you like.
6 oz. melted marg.
6 oz. white sugar
2 large cup rolled oats
1 egg ( 2 if small)
Mix altogether and spread on top of jam.
Bake at 350 deg. for 20-30 min.
DEERSFEET(meringue)
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
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.
COCOA TRUFFLES
1/3 cup cocoa
3/4 cup and 2 tbsp. icing sugar
1/2 cup butter
1/3 cup coconut
Sift together cocoa and icing sugar. Cream butter. Add cocoa mixture and blend well. Take small tsp. of the soft mixture and form into balls. Roll in the coconut, Refrigerate at least 1 hour before serving. Makes about 30 candies.
These are delicious for any kind of party.