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.
¾ cup butter
1 cup sugar
¼ teaspoon salt
2 1oz squares of unsweetened chocolate melted
2 Tbsp milk (whole)
½ Teaspoon vanilla
2 ½ cups of sifted flour Chocolate shots, ants, jimmies, sprinkles or whatever you call them
Cream butter; gradually add sugar and cream until fluffy
Add egg, salt, chocolate, milk and vanilla
Mix in flour
Chill dough thoroughly
Shape into 1 inch balls
Roll in the chocolate sprinkles
Place in oven on a greased cookie sheet
Bake at 375 degrees for 10-12 minutes
Makes 4 dozen
2 cups all purpose flour
¼ teaspoon salt
1 cup butter or ½ cup butter and ½ cup shortening
1 cup brown sugar, firmly packed
1 teaspoon vanilla
6 oz of milk chocolate
½ cup chopped walnuts
Cream butter and sugar
Add egg and vanilla
Add sifted dry ingredients mixing just enough to combine
Spread in shallow 10×15 greased pan
Bake in 350 degree oven for about 25 minutes.
Remove from oven and cover with 6 oz of melted milk chocolate
(Grate on sheet immediately)
Then sprinkle with nuts
Cut into bars immediately and remove to wire racks
Makes 50 1×3 bars
½ pound of butter
2 cups of flour, sifted
1 Teaspoon of vanilla
3 heaping kitchen tablespoons of powdered sugar
1 cup chopped pecans
Additional powdered sugar for rolling
Cover cookie sheets with foil or grease lightly
Mix thoroughly all ingredients except the nuts with electric mixer
Add pecans and shape into teaspoon size ovals
Bake at 325 degrees for 25 minutes or until set
Do not over bake! They should not be brown!
Roll in powdered sugar immediately when removed from oven. (And some if you wonder where I got my asbestos hands?)
Roll again when cool
Makes 3-5 dozen
Mom got this from her first voice teacher and you can use Chocolate chips instead of pecans.
When she packed them in the cookie tins she packed them in more powdered sugar under and between the layers.
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
Melt in the Mouth
½ cup butter
1 cup brown sugar
¾ cup sifted flour
1 Teaspoon baking powder
½ Teaspoon salt
½ cup finely chopped nuts
Cream butter, add sugar, vanilla & egg
Beat until light
Add sifted dry ingredients and nuts
Drop by scant teaspoons onto cookie sheets
Bake in hot oven
400 degrees for about 5 minutes Cool for ½ minute
Remove to wire rack
Moravian Christmas Cookie
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.