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.
RILEY’S TOFFEE
December 22, 2010 
Recipe from Auntie Clara Ralfs
Ingredients:
2 cups granulated sugar
1 cup butter
1 cup corn syrup
1 tin Eagle Brand milk
Mix all ingredients. Boil in a heavy-bottomed pot, stirring, until it forms a hard ball in cold water. Pour into a greased tin. Cut into squares. Auntie used to make these and wrapped the pieces in small squares of waxed paper, as they tend to stick together.
POPCORN BALLS
this is Mom’s recipe. She used to make this on Hallowe’en for us.
1 cup granulated sugar
1/3 cup Lily White Corn Syrup
1/3 cup water
1/4/cup butter or margarine
3/4 tsp. salt
1 1/2 Tbsp. Dark Molasses
3/4 tsp. Vanilla
3 quarts of Popped Corn
Stir all ingredients for the syrup until the sugar is dissolved. Continue cooking without stirring to 270 F or until the syrup forms a brittle ball in cold water. Pour the syrup over the popped corn and mix well. Grease your hands with butter and shape the mixture into balls. Mom usually makes three times the quantity.
MERINGUE PIE CRUST
FOR RASPBERRY PIE from Roberta – could also be used for small meringues. yummm
4 egg whites (at room temp)
1 tsp. vanilla
1/8 tsp. cream of tartar
1 cup sifted powdered sugar
or 1 cup less 1 Tbsp. sifted sugar
(Roberta uses regular sugar)
Beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar while beating 1 tsp. at time. Beat until mixture forms stiff peaks (do not overbeat). Shape pie shell and Bake in a 225-degree. oven for 1 hour. Cool in oven with door open.
GERMAN PASTE
Mix this as for pastry. Grandma Ralfs used this for tarts and fruit pie.
1/2 pound butter
1/4 pound sugar
14 oz. Flour
1 egg, beaten
1 level tsp. baking powder
SANDRINGHAM TARTS
This is from Mom. Use pastry to make the tart shells (use German Paste Pastry) A little raspberry or apricot jam is first placed in bottom of uncooked tart shells.
Filling for top of tart:
4 oz. ground rice
4 oz. butter
4 oz sugar
2 eggs
a little vanilla or almond flavouring
Mix filling for top as for cake and place a spoonful (to cover jam) on top of jam in each tart shell. Bake at 375 degrees until golden brown and top part is cooked.