Welcome to my little recipe box on the net. This is a place for me to share my family's favourite recipes with friends and relatives. Some have been handed down through the generations and some I have just collected over the years. I hope you enjoy them as much as we do and that I don't make you too hungry. *g*

Thursday, December 22, 2005

Plum Pudding & Rum Hard Sauce

Here is another tasty Christmas classic. It is sooooo delicious.

Plum Pudding and Rum Hard Sauce

1 lb stoned raisins
1 lb sultana raisins
3/4 lb flour
2 cups fine bread crumbs
1 tsp baking powder
1 lb sugar
1 lb suet
1/2 lb mixed peel
1 tsp salt
3/4 tsp ginger
1 1/2 tsp grated nutmeg
1 lemon juice and rind
6 eggs
2 1/2 cups milk
2-3 chopped apples
1 tsp allspice

Mix well. Cover and let stand over night. Put in buttered mold with buttered paper over top. Put watertight container into boiling water and boil 4-5 hours
according to size. You can also place the pudding in a steamer. When it is required, boil (or steam) again for 2 hours. If you don't have a pudding container, wrap
the pudding tightly in foil for steaming.

Rum Hard Sauce

This is traditionally served with Plum Pudding, sometimes referred to as Christmas Pudding.

Rum Hard Sauce

1/3 cup soft margarine
1 cup icing sugar
4-5 tbsp rum

Cream the margarine, gradually add the icing sugar. Beat until light and fluffy. Slowly beat in the rum in a thin stream.

Friday, December 16, 2005

Date and Nut Loaf

It's always nice to serve something at Christmas that isn't quite so rich or sweet. I like to serve a couple of different types of loaves. This is one of my favourites. It can of course be used all year long, not just at Christmas.

Date and Nut Loaf

1 cup chopped dates
1 tsp baking soda
3/4 cup boiling water
1 egg
3/4 cup brown sugar
1 tsp salt
1 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
3/4 cup chopped floured walnuts
3/4 cup melted shortening

Put baking soda over chopped dates and cover with boiling water. Mix well and let stand until cool.

Beat eggs, add sugar gradually, add salt and vanilla. Combine with date mixture, add dry ingredients, floured nuts and melted shortening. Mix well.

Pour into greased loaf pan. Bake at 300-350°F for 1 to 1 1/2 hours.

Monday, December 12, 2005

Fluffy Shortbread

Here is a lighter form of shortbread that I grew up with. These are one of my favourite Christmas cookies. They are some times referred to as "Whipped Shortbread" as well.

Fluffy Shortbread

2 cups margarine
1 cup icing sugar
1/2 cup cornstarch
3 cups flour
1 tsp vanilla

Beat together until it is like whipped cream. Drop by spoonfuls onto a greased cookie sheet. Do not touch with hands. Press cookies down with a fork that has been dipped in water.

Bake at 350°F for 15 minutes. Makes approximately 8 to 9 dozen. Garnish with pieces of red or green cherries before cooking.

Tuesday, December 06, 2005

Classic Scottish Shortbread

Of course, being Scottish, it's not Christmas without our traditional Scottish Shortbread. Here is the recipe that has been handed down in our family. Enjoy them.

Classic Scottish Shortbread

2 cups margarine
1 cup berry sugar
3 1/2 cup flour
1/2 cup rice flour

Cream margarine well. Blend in sugar. Combine flours, using wooden spoon, gradually blend into creamed mixture. Press into ball and knead lightly on floured board until smooth.

Pat dough into two 9-inch square cake pans or into large round about ½ inches thick on baking sheets. Prick all over with fork. Bake at 275°F oven for 45 minutes (faintly brown). Let cool thoroughly before storing in tins.

Saturday, December 03, 2005

Frozen Pineapple Delight

Here is another yummy Christmas favourite I grew up with. And it's really convenient as well. You can make it up well in advance and keep it in the freezer until the morning you are going to serve it.

Frozen Pineapple Delight

2 cups vanilla wafers
1/4 cup melted margarine
1 tsp vanilla
1/2 cup soft butter or margarine
1 1/4 cup icing sugar
2 eggs
1/2 liter whipping cream *
1 14-oz can crushed pineapple
Maraschino cherries

Combine wafer crumbs and margarine. Place all but half a cup in 9x12-inch cake pan and press. Cook at 275°F for 15 minutes.

Beat butter/margarine until smooth. Add icing sugar, then eggs one at a time and beat until smooth. Add vanilla and spread over crumbs.

Whip cream until stiff, combine pineapple. Spread mixture in pan. Sprinkle crumbs on top and decorate with cherries. Freeze. Take out of freezer and put in fridge the morning to be served.

* An Imperial quart is approximately the same amount as a Metric liter.