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.
FRENCH BUTTER TARTS
December 22, 2010 
PASTRY:
1 2/3 cups all purpose flour
3 Tbsp. white sugar
1/2 tsp. salt
Add: 3/4 cup butter and cut with a pastry cutter until the size of small peas.
Add: 1 egg. Mix in with a fork.
Refrigerate in a sealed plastic bag until-cool. Roll and cut into circles.
FILLING:
(enough for 12 tarts) Heat the oven to 375F.
In a medium bowl mix:
1/4 cup melted butter
1/2 cup brown sugar
1/3 to 1/2 cup of raisins
1/2 cup chopped nuts
Now add:
1 cup corn syrup
2 beaten eggs
1/4 tsp. salt
1 tsp. vanilla
Mix well. Put this mixture into tart shells (no more than 2/3 full). Cook for 15 to 18 minutes at 375F.
MERINGUES
(Cool 100 F oven)- from Rosemary’s friends Nancy and Ursula McCoy
1 pound sifted white granulated sugar
6 egg whites
Beat the egg whites until stiff and dry (about 5 minutes). Add 1/3 of the sugar and beat it in. Add the rest of the sugar and mix in mostly by hand. Put the mixture in a pastry bag and pipe out onto greaseproof paper (this is cooking parchment, NOT wax paper but brown paper will do). Bake overnight in a cool (100 to 150 F) over to completely dry out. Makes a lot, about 6 dozen. You can make rounds, or strips or nests.
SIMPLE CHOCOLATE FONDUE
Ingredients:
1 cup hot milk (microwave)
12 ounces semi sweet chocolate chips
2 Tbsp. coffee liqueur (Kahlua)
Place the hot milk, chocolate chips, and liqueur in a blender container. Cover and blend at medium speed about 1 minute or until smooth. Pour the sauce into a small pot and keep warm over a candle flame. Makes about 2 cups of sauce
DEVONSHIRE CREAM SUBSTITUTE
Ingredients:
4 ounces of soft cream cheese
1/2 cup whipping cream
2 Tbsp. icing sugar
1 tsp. vanilla (optional)
Beat the cream cheese until smooth. Add the other ingredients. Beat until light and fluffy.
COFFEE MALLOW
from Elizabeth Bey
Ingredients:
Put in double boiler:
1/2 cup hot coffee
1/4 pound marshmallows (small white)
Cook over hot water until melted. Cool. When slightly thickened fold in:
1/2 pint heavy cream whipped
Add vanilla or brandy to taste.
Pour into dessert dishes and chill. Grate chocolate over top if desired.
Dorothy sometimes uses an Oreo cookie crumb base in the pan and tops it with coffee mallow.