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.
DOO-DADS
December 22, 2010 
(unbaked recipe) from Dorothy’s friend Josie
Ingredients:
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup margarine
1 tsp. vanilla
1 pinch of salt
Boil gently for 4 minutes.
Add:
1 cup unsweetened coconut
3 cups of rolled oats (quick cooking)
Drop on waxed paper and refrigerate.
PECAN SHORTBREAD
from Dorothy Malkin
Ingredients:
1/2 lb. Butter
4 Tbsp. icing sugar
1 tsp. water
I tsp. vanilla
2 cup flour
Pinch salt
1/2 cup chopped pecans
Cream butter and sugar. Add other ingredients. Form small balls (about the size as for small peanut butter cookies). Bake at 350F for 12 minutes and until the balls are light brown on the bottom. Once they are a bit cool, then dust with icing sugar
SHORTBREAD for making molds
(325 F oven) for molds
Ingredients:
1/2 pound butter
3/4 cup icing sugar
3/4 cup corn starch
1 1/2 cup flour
Cream the butter. Add the sugar and beat. Add cornstarch, add flour. Chill the dough. Roll and Slice. Bake at 325 F for about 20 minutes. Watch it.
To use moulds:
Flour the moulds lightly. Tip out any excess flour. Flop in the shortbread dough. The dough should tip out of the mould easily onto an ungreased tray. Bake as above. Space well.
DOROTHY’S ITALIAN COOKIES
(350 F oven) BISCOTTI OR MANDELBROT from Dorothy Malkin
This is a personal favourite. It is easy to make and keeps for a long while if you don’t pig out.
Ingredients:
3 eggs
1 cup sugar
1 cup oil
1 tsp. vanilla
3 cups flour
2 tsp. baking powder
1 tsp. cinnamon
1 pinch salt
1/2 cup toasted almond flakes chopped
1/2 cup chocolate sprinkles (jimmies?)
Beat the eggs and sugar. Add the oil and the vanilla and beat well. Combine the flour, baking powder cinnamon and salt. Add 3/4 of the flour mixture to the egg, sugar and oil. Blend well. Now add the nuts and chocolate sprinkles. Blend in the. remaining flour, It will be really stiff. Now shape into 4 logs. Place on ungreased baking sheets. Bake at 350 F for 25 to 30 minutes. Remove from the oven. Slice across in 1/2 inch slices. Turn off the oven. Put the slices on baking sheets and. return to the oven. Leave overnight. They will be crisp in the morning.
BUTTER TARTS
(400 F oven)
Mom has put this in as her favourite butter tart recipe.
Ingredients:
1 1/2 cup currants [rinsed and drained]
1 1/2 cup brown sugar
2 eggs slightly beaten
butter the size of an egg [melted]
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 small tablespoons vinegar
Crust:
Use the regular pie crust for the tart shells. Fill before baking the pastry. You can also use the small frozen ones from the store.
Filling:
Mix all of the ingredients together. Fill the unbaked shells, but not too full. Bake at 400F for about 10 minutes.
This is Rosemary’s favourite butter tart of all time. Yes, it is!