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.
FINNISH FINGERS
December 19, 2010 
Ingredients:
1/2 cup butter(softened)
4 tsp. Sugar
3/4 cup walnuts(rolled fine)
1 cup flour
cinnamon
extra sugar
Mix ingredients. Roll into little finger-sized logs and bake at 350deg. Until straw coloured(about 13-15min)
While still hot, roll in a mixture of sugar and cinnamon.
ELIZABETH’S COOKIES
(375 F oven)
Ingredients:
1 cup butter or margarine
3 Tbsp. sugar
1 tsp. Almond flavouring
2 cups flour
1/2 tsp. salt
Cream the butter and sugar, almond flavouring, flour and salt. Roll in very small balls. Flatten with a fork on an ungreased sheet. Bake about 10 to 12 minutes at 375 F. Top with frosting. Decorate with a half-blanched almond.
Frosting:
1 cup icing sugar
2 Tbsp. cocoa
2 Tbsp. hot water
1/2 tsp. almond flavouring
1/2 tsp. vanilla
Mom calls these Elizabeth’s cookies as Elizabeth got the recipe from Violet Cunliffe when she was very young.
These are a favourite of all the nieces and nephews as well.
SUGAR COOKIES
This is the sugar cookie recipe that Mom used at school.
400F for 6 to 8 minutes, good for children. Suitable for cutting in shapes and decorating.
Ingredients:
3/4 cup shortening (use part butter)
1 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cup flour
1 tsp. baking powder
1 tsp. salt
Mix well the shortening, sugar, eggs, and the flavouring. Blend the flour, baking powder and the salt. Stir together. CHILL. Heat oven to 400F. Roll 1/8 thick on a floured board. Cut with floured cutters. Bake on an ungreased baking sheet for 6 to 8 minutes. You can decorate these cookies before baking with egg yolk paint. Blend 1 egg yolk and 1 tsp. water. Divide into small custard cups and add the food colourings chosen. Paint the cookies with a small paint brush. Use a separate brush for each colour.
MARSHMALLOW FUDGE
Yummy, I can’t remember who sent this but boy, it’s good! If it’s yours, please leave a comment.
Ingredients:
3 cups sugar
3/4 cup margarine
1 can evaporated milk (160 mL)
pkg. semi sweet chocolate chips (175 g)
1 cup chopped nuts
1 tsp. vanilla
1 jar Kraft Marshmallow Cream (200 g)
Combine the sugar, margarine, and milk in an 8-cup saucepan. Bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly (the mixture scorches easily). Remove from the heat. Stir in the chocolate chips until melted. Add the marshmallow cream, nuts, and vanilla. Beat until well blended. Pour into a greased (13 by 9-inch) pan. Cool. Cut in squares.
Variation: Substitute 1-cup smooth or crunchy peanut butter for the chocolate pieces, omit the nuts
CRISP GINGER COOKIES
Suitable for gingerbread men
Ingredients:
1/2 cup melted margarine
1/2 cup molasses
1 egg
2 cup all purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 to 1 1/2 tsp. ginger
1 tsp. cinnamon
3/4 cup brown sugar lightly packed
Mix the margarine, molasses, and the brown sugar. Cool to lukewarm, add the egg and beat well. Sift the remaining ingredients and add to the molasses mixture. Wrap the dough in wax paper, chill for at least 2 hours. Roll to 1/8 inch thickness on floured board. Cut as desired. Bake at 375F for 8 to 10 minutes.
this dough can also be made into rolls, chilled, and then thinly sliced to bake.