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.
MULLED WINE #1
December 22, 2010 
[Makes 4-6 servings]
1/2 cup water
1 tsp. powdered ginger
1 tsp. powdered cinnamon
1 tsp. powdered nutmeg
6 cloves 4-6 cinnamon sticks
1-2 Tbsp. liquid honey
1/2 lemon
1/2 cup Port Wine
1 bottle (750 mL) Red Wine
Set the wine, Port, and the honey in a large glass or stainless pan under low heat. Boil the water in a separate small pan. Carve strips off the lemon peel and add half of them to the boiling. Add the cinnamon, ginger, cloves, and nutmeg to the boiling water. Boil the spices gently for five minutes in the small pan.
Add the juice of the half lemon to the warming wine, removing any seeds. Strain any solids from the spice-infused water, and add to the warmed wine and Port mixture.
Serve in glasses or mugs, with one or two slivers of lemon peel floating in each mug, and place a cinnamon stick in each mug.
CHOCOLATE DIAMONDS
These are the best brownies. Mom
Ingredients:
2 squares unsweetened chocolate
2 eggs
1 cup sugar
3/4 cup flour
3/4 tsp. baking powder
1 tsp. vanilla
1 cup chopped walnuts
1/2 tsp. salt
1/2 cup butter, melted
Melt the chocolate in a double boiler (or microwave). Beat the eggs with the sugar and add to the chocolate. Sift in the dry ingredients. Add the walnuts. Add the melted butter last. Bake at 350F for about 15 to 20 minutes.
FROSTING FOR CHOCOLATE DIAMONDS
1 cup icing sugar
1 beaten egg
2 Tbsp. butter
1 tsp. vanilla
2 squares melted unsweetened chocolate
Mix thoroughly and spread on the cake. Cut into diamonds, decorate with halved walnuts if you like that sort of thing.
ALL-BRAN FROSTED COCOA DROPS
Soak 1/2 cup of All-Bran in 1/2 cup of buttermilk
Blend
1/4 cup shortening
1/2 cup sugar
1 egg
Sift together and add to the above
3/4 cups sugar
1.5 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/3 cup cocoa
1/4 tsp. vanilla
Drop the cookies on an ungreased cookie sheet. Bake about 10 minutes at 375F. Can be topped with a plain white icing.
GREEK SHORTBREAD
(350 F oven) from Mrs. Cappos Sr. And Jr. (Ruby) Debbie Cappos helped mom make them.
[Mom suggests using 3 times the quantity, which will make about 120 cookies. This took about 7 cups of flour]
For each pound of butter use:
1/2 cup icing sugar
1 egg beaten
2 cups of bread flour
1/2 tsp. baking powder
EITHER USE NO FLAVOURING OR ONE OF THE FOLLOWING:
1 tsp. orange flavouring,
1 tsp. Vanilla, or 1 tsp. brandy
Put the butter in the oven at about 250F to melt it. Let it settle for a bit. Skim off the salt [which appears as crystals on the surface] and pour or ladle off the clear butter letting the buttermilk settle to the bottom. Do not use any of the buttermilk. There will be about 1/2 cup of milk left over for each pound of butter.
Let the melted butter cool a little. Beat 15 minutes at a medium speed [so that there is no splashing]. For each pound of butter add 1/2 cup of icing sugar, beating all the time. Now add the beaten egg, flavouring [if used] and gradually work in the flour, baking powder mixture. Then over and above the 2 cups of flour called for add a little more until the dough is the consistency of cream puff pastry. Shape into oblongs or rounds and Bake at 350F for about 15 minutes or more. Place on table with icing sugar underneath, sift more on top. Let stand overnight in the sugar. Put in tin boxes with icing sugar.
LINZER TARTS
350F for 30 minutes, makes 60 bar cookies. This is Mom’s recipe.
Ingredients:
1 1/4 cups butter or margarine, softened
3/4 cup sugar
1 tsp. grated lemon rind
1/4 tsp. ground cinnamon
1 egg
5 hard-cooked egg yolks, sieved
2 2/3 cups sifted all purpose flour
2 1/2 cups of raspberry Jam
1 cup ground unblanched almonds (about2/3 cup whole)
Beat the butter, sugar, lemon rind, cinnamon, egg, and sieved yolks in a medium size bowl until light and fluffy. Stir in flour and almonds until well blended. Cover, refrigerate 1 hour or until the dough is cold and firm enough to handle easily.
Press two-thirds of the dough in an even layer on bottom and up the sides of an ungreased 15 by 10 by 1-inch jellyroll pan. Spread jam evenly over the dough. Roll the remaining dough, a small portion at a time, with palms of hands on a floured surface into very thin strips, about 1/4 inch in diameter. Arrange the strips on the jam to form a diamond pattern.
Bake in the pre-heated moderate oven (350F) for 30 minutes or until the pastry is golden brown. Cool in pan on a wire rack. Cut into 2 by 1 1/4 inch rectangles to serve. NB: You can substitute pureed raspberries with sugar to sweeten for the jam.