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.
MAPLE CREAM FUDGE
December 23, 2010 
from Mom
4 cups brown sugar
2 tbsp. Flour
2 tsp baking powder
1 cup top milk or thin cream
4 tbsp. Butter
few grains salt
1/2 to 1 tsp. Vanilla (to taste)
nuts if desired
Mix all ingredients together. Cook, stirring constantly until mixture forms a soft ball when tested in water. Add the vanilla (1/2 to 1 tsp. Per taste) and beat adding nuts if desired.
It is noted that using a mixer takes a lot of the work out of it.
MINCEMEAT
Grandma Ralfs recipe
Ingredients:
4 lb. Raisins
rind of 2 lemons and juice of 3
3 lb. Sugar
2 1/2 lb. Mixed peel
2 lb. Currants
2 small tbsp. Spice (?)
3 lb. Apples ( peeled and grated)
3 lb. Suet (Could use 1 lb. Butter instead of 3 lb. Suet)
mix with sherry or brandy
Mom (Grandma Ralfs) omits spice and makes 1/2 quantity which yields 4 qts. approx.
SPICY NUTS
Ingredients:
2 cloves of garlic, crushed
3 Tbsp. butter
3 Tbsp. Worcestershire sauce
1/2 tsp. (or more) cinnamon
1/4 tsp. (or more) cayenne pepper
few drops of Tabasco sauce
4 cups nuts (any kind, plain or mixed)
Preheat the oven to 300F Mix the garlic and butter. In a heavy skillet, combine the butter mixture, Worcestershire sauce, cinnamon, cayenne pepper, and Tabasco. Simmer for a few minutes, then add the nuts and toss well. Spread the nuts on a cookie sheet and bake for about 10 minutes. Turn the nuts over and bake for another 5 to 10 minutes, or until slightly brown and crisp.Store in an airtight container or freeze.
THUNDER AND LIGHTNING
one of brother Alan’s specialities.
Make toast. Spread honey on top.
Spoon lots of Devon Cream on top of the honey.
Eat quickly.
Short and sweet.
HOT PEPPER JELLY
Use green peppers and green food colouring for green jelly, red peppers and red food colouring for red jelly. Serve on cream cheese and crackers, or as an accompaniment to chicken, pork, or lamb. For a festive look, add 1/2 cup (125 mL) of diced red or green pepper (depending on the colour of the jelly) and call it confetti jelly.( I actually never add food colouring as I think the colour is good on its own.)
1 cup green or red peppers seed and chopped
1/4 cup fresh jalapeño pepper OR 1/4 cup canned jalapeño pepper
1 1/4 cup apple cider vinegar
6 cups sugar
1 bottle Certo liquid fruit pectin
8 or 9 drops red or green food colouring
1. Into the bowl of a food processor (metal blade) or blender add green or red peppers and jalapeno peppers with 1/2 cup of vinegar. Blend until smooth.
2. Pour the mixture into a 4- or 6-quart (1-L) saucepan. Rinse the processor bowl with the remaining vinegar and add it to the peppers. Stir in the sugar. Bring the mixture to a full, rolling boil, and boil hard for 1 minute. Remove from the heat and let stand for 5 minutes.
3. Skim off the foam. Add the Certo and the food colouring. Stir until blended. Pour into jars and refrigerate. (Makes approximately 6 cups (1 1/2 L).