1 ½ cups sifted flour
1 cup brown sugar, firmly packed
1 ¼ cup rolled oats
½ teaspoon of salt
¾ cup of butter
3/4 cup of raspberry jam (Mom used Mary Ellen but use the good stuff)
Measure flour, sugar, oats, salt and butter into bowl.
Mix with hands to a crumb-like consistency
Place half of mixture in an ungreased 6×10 Pyrex pan and press firmly
Cover with jam and top with remaining half of mixture
Bake in a preheated 325 degree oven for 40-45 minutes
Should be slightly candied around the edges and not too moist in center
Cut when cool
Makes 3-5 dozen
The recipe can be used as a dessert by substituting 1 can of whole berry cranberry sauce or cherry or apple pie filling for the jam. Serve warm with ice cream.
2 cups scalded milk
1/2 cup (1 stick) butter melted
2/3 cup sugar
2 tsp salt
1/4 tsp ground cardamon
2 yeast cakes
1/4 cup lukewarm water
8 cups flour
Scald milk in small saucepan; stir in melted butter, salt, sugar, and cardamon. Cool mixture to luke warm. Pour water on yeast. Stir until dissolved. Pour into milk mixture. Add beaten eggs and 4 cups of flour. Beat well and work in remaining 4 cups of flour.
Place on board and knead until smooth. Place dough into greased bowl, cover with damp towel and let rise 1 hour. Punch dough and let rise again about 1 hour. Return to board and shape into 4 braids. Top with nuts and granulated sugar.
Bake at 350 degree oven until medium brown.
This was another recipe my Grandma had to stand by my great-grandmother with measuring equipment to translate “a little of this” and “quite a bit of that”.
1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla
Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.
The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.
Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.
This used to be my requested birthday dessert if I didn’t want a cake and the weather was right. Meringue is weather dependent. Good thing my birthday was in June
Beverley Robb’s Lemon Angel Pie
4 egg whites (large)
¼ teaspoon cream of tartar
¼ teaspoon salt
1 cup sugar ( superfine)
4 egg yolks
½ cup sugar
1/4 cup lemon juice
Grated lemon rind
1 cup heavy whipping cream Powdered sugar to taste
½ teaspoon of vanilla
Preheat oven to 275 degrees (250 if using a glass pan)
Grease a 9 inch pie pan
Separate the eggs and return the yolks to the refrigerator
Let the whites come to room temperature
Beat the egg whites, cream of tartar and salt in large mixing bowl until whites are stiff but not dry.
Beat in sugar, 1 tablespoon at a time until stiff, glossy and sugar is completely dissolved
Put in pie pan and smooth top.
Bake for an hour or until the top shows palest tan.
Not to worry if top cracks.
In mixer bowl, beat egg yolks until stiff and lemon coloured. Gradually beat in granulated sugar. Blend in lemon juice and rind. Cook in double boiler over simmering water, stirring constantly until thick, 5 to 8 minutes.
Set aside to cool.
Whip heavy cream, and sweeten with ½ teaspoon of vanilla and powdered sugar to taste.
Spread half the cream over the crust to the edge.
Spread lemon custard over the cream and top with the remaining cream.
Chill 4 hours or overnight.
Serves 6 This recipe may be doubled using a 9×13 pan.
My mom usually made the doubled recipe and it’s great for after a heavy meal like Thanksgiving or Christmas.
3 ¾ cups sifted cake flour
¾ teaspoon ginger
¾ teaspoon cloves
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1/8 teaspoon salt
¾ Teaspoon baking soda
½ cup butter or other shortening melted
1 cup molasses, heated
½ cup brown sugar
Sift flour once, measure and sift together with spices, soda and salt 3 times
Combine butter & molasses, add the sugar and the flour mixture and let stand in cold place for a week or two.
Roll out paper thin and cut with fancy cookie cutters and bake in a moderate oven (375) degrees) 6 minutes on a greased cookie sheet.
Remove at once from sheet, cool and store indefinitely in a closed tin
Makes about 200 cookies.
As you can tell this recipe is old. It’s pre-refrigerator and temperatures on ovens.
This used to be my favourite dough to sneak pieces to eat while we were cutting them out.
These are my all time favourites and they really aren’t a cookie. They are a confection because they have no flour.
3 oz of bitter chocolate
1 lb powdered sugar
2 or 3 unbeaten egg whites
1 teaspoon of vanilla
Melt 3 oz of chocolate
Add 1lb of powdered sugar
And mix thoroughly
Work to a stiff yet pliable paste with the unbeaten egg whites
Add 1 tsp of vanilla
Roll ¼ inch thick and cut with cookie cutter
Sprinkle the board with powdered sugar instead of flour
Place on oiled or foiled pan
And bake until firm at 325 degrees
Remove from pan after standing a minute to cool