Meringues

From Hot Off the Griddle #12, March 1993.

Make an old-fashioned gold cake (recipe in this collection) with the leftover egg yolks. 

INGREDIENTS

• 3/4 cup egg whites
• 1/2 tsp cream of tartar
• 2 cups granulated sugar

METHOD

1. Beat to form soft peaks.
2. Very gradually add granulated sugar, beating until stiff and shiny.
3. Drop by spoonfuls on baking sheet which has been lined with brown paper or parchment.
4. Bake in a very slow oven (275 degrees) until very delicately browned, about 30 minutes.

Makes 5 dozen small meringues or 12 meringue shells or nests to fill with tiny Easter eggs, or other candies.

Nanny's Macaroons

This is a heritage recipe from Kim’s grandmother Betty Watt.

Make and serve with love and spunk!
 

INGREDIENTS

• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup margarine or butter
• 1 tsp vanilla
• 2 1/2 cups quick oats
• 4-6 Tbsp cocoa
• 1 cup sweetened coconut
   

METHOD

1. Bring milk and sugar to a boil for one minute.
2. Turn off heat and add other ingredients. Mix well.
3. Drop onto parchment-lined baking sheet.

Place into fridge until cooled and store there (if they last).

Retro Viennese Crescents

From the Collection of Marg Dye

Melt-in-your-mouth almondy!

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1 cup soft butter or margarine
• 1 cup ground almonds or hazelnuts, unblanched or blanched
• 1/2 cup sifted icing sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract

METHOD

1. In large bowl, combine all ingredients. With hands, mix until thoroughly blended.
2. Refrigerate, covered, 1 hour. Preheat oven to 375 degrees.
3. Shape cookies; form dough into 1 inch balls, then with palms of hands roll each ball into a roll 3 inches long, smaller at ends.
4. Place 2 inches apart on ungreased cookie sheets; curve each to make crescent. 
5. Bake 12 to 15 minutes or until set but not brown.
6. Let stand 1 minute before removing.
7. With spatula, place hot cookies in vanilla sugar, turn gently to coat both sides.
8. Cool completely.

VANILLA SUGAR

1. In electric blender combine one 3 inch piece vanilla bean, cut up, with 1/4 cup icing sugar.
2. Blend at high speed for about 8 seconds.
3. Combine with 1 3/4 cups icing sugar on large sheet of foil. (Or if desired just use icing sugar alone)

Gluten Free Buckwheat Chocolate Chip Cookies

From Charlotte Bradley’s website

INGREDIENTS

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 egg
• 1/4 tsp salt
• 1 1/2 tsp pure vanilla extract
• 1/2 cup plus 2 Tbsp light buckwheat flour
• 1/2 cup brown rice flour
• 1/2 tsp baking soda
• 1 cup semi-sweet chocolate chips

METHOD

1. Preheat the oven to 375°F. Prepare two cookie sheets. Non-wheat flours tend to be a bit sticky. To save frustration, line the cookie sheets with parchment paper. This makes removing the cookies much easier!
2. In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended. NOTE: I like to use my KitchenAid mixer with the paddle attachment but you can also do this by hand.
3. To the butter/sugar mixture, add the egg, salt, and vanilla extract; continue to blend until well combined.
4. In a separate bowl, sift or whisk together the buckwheat flour, rice flour, and the baking soda. Stir in the flour mixture (1/3 at a time) into the creamed ingredients and blend until smooth. Stir in the chocolate chips.
5. Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread. Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.
6. Bake, one sheet at a time on the middle rack in the oven, approximately 7 to 8 minutes, until the cookies are barely browned on top.

Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.

Gluten Free Chocolate Chip Cookies

Originally published in Foodstuffs Hot Off the Griddle, May 1996

INGREDIENTS

• 1 cup whole bean flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup soft margarine or butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup chocolate chips (6 oz./170 g)

METHOD

1. In bowl, stir together bean flour, baking soda and salt.
2. In mixing bowl, cream together margarine, granulated and brown sugars.
3. Beat in egg and vanilla until light and fluffy.
4. Stir in dry ingredients until blended.
5. Fold in chocolate chips.
6. Drop by heaping teaspoonfuls about 2 inches apart onto parchment-lined baking sheets
7. Bake in 350 deg. oven for 10 to 12 minutes or until golden brown.

Makes 36 cookies.

Apricot Shortbread

From Hot Off the Griddle #22, December 1993.

This is a fun variation on shortbread. 

INGREDIENTS

• 1/3 cup soft butter or margarine
• 1/2 cup light brown sugar, firmly packed
• 1 cup sifted all purpose flour
• 3/4 cup dried apricots
• 1 tsp grated lemon peel
• 2/3 cup granulated sugar
• 2 tsp. cornstarch
• 1/3 cup chopped walnuts

METHOD

1. Preheat oven to 350 F.
2. In medium bowl beat butter with sugar until light and fluffy.
3. At low speed, beat in flour.
4. Pat mixture evenly into bottom of an 8” x 8” x 2” pan.
5. Bake 12 minutes, or until light golden in colour.
6. Let cool completely in pan on wire rack.

APRICOT FILLING 

... Meanwhile make apricot filling.

1. Place apricots in small saucepan; add just enough water to cover; bring to boiling.
2. Reduce heat, and simmer, covered, 15 minutes.
3. Drain apricots, reserving 3 tbsp. cooking liquid.
4. Chop apricots fine.
5. Combine in small saucepan with reserved liquid, lemon peel, sugar, cornstarch.
6. Bring to boiling, stirring; boil 1 minute.
7. Let filling cool 10 minutes.

Spread evenly over shortbread crust. Sprinkle with walnuts. Bake 20 minutes.  Let cool completely in pan on wire rack before cutting into bars.

Makes 20.

Bob's Favourite Christmas Shortbread

From the Collection of Marg Dye

Also known as Marg's Famous Shortbread, this is substantial shortbread - not the melt-in-your-mouth kind.

INGREDIENTS

• 2 cups butter
• 1 cup brown sugar
• 1 egg yolk
• 5 cups all-purpose flour

METHOD

1. Cream butter and sugar together.
2. Add egg yolk and stir well.
3. Then add flour a little at a time, until dough is the consistency of putty.
4. Roll out to 1/2 inch to 3/4 inch thickness.
5. Prick with a fork and cut into shapes.
6. Bake in 325 F oven until firm and golden brown (about 30 minutes).

Fireside Fruit Bars

From Hot Off the Griddle #34, December 1994.

METHOD

1. Sift together 2 cups sifted enriched all purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg.
2. Cream 2/3 cup shortening.
3. Add gradually 1/2 cup sugar and cream until light and fluffy.
4. Blend in 1 tsp grated orange rind.
5. Combine 1/2 cup undiluted evaporated milk, 1/4 cup orange juice.
6. Add 2/3 cup chopped, mixed candied fruit, 1/4 cup chopped nuts.
7. Spread in greased and floured 15 × 10 inch shallow pan.
8. Bake in 350 degree oven 15 to 20 minutes.

Cool. Frost with orange frosting. Cut into bars with sharp knife.

ORANGE FROSTING

1. Combine 3 cups sifted icing sugar and 1/2 tsp grated orange rind.
2. Blend in 2 tbsp orange juice and 2 to 3 tbsp evaporated milk.
3. Beat until smooth.

Spread on cooled bars.

Five Wonderful Ways with Shortbread

From the Collection of Marg Dye This selection was originally published in Hot Off the Griddle – November 1992.

These have all been tried and tested for more than 75 years! We really can’t think of any better way than that to assure you of their excellence.

MARG’S FAMOUS SHORTBREAD 

• 2 cups butter
• 1 cup brown sugar
• Yolk of 1 egg
• 5 cups all-purpose flour

Cream butter and sugar together.
Add egg yolk and stir well.
Add flour a little at a time until of a consistency of putty.
Roll out to 1/2 to 3/4 inch thick.
Prick with a fork and cut into shapes.

Bake at 325F until firm or golden brown, about 30 minutes.

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PRIZE SHORTBREAD

• 2 cups sifted all-purpose flour
• 2/3 cup berry or fruit sugar
• 1/2 cup rice flour
• 1 cup butter

Rub butter into sugar.
Gradually work in flour and rice flour with hands.
Knead until the dough is free from cracks.
Place in rounds on lightly-greased pan.

Bake in slow oven, 300F for 25 to 30 minutes or until golden brown.

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LARLIE’S SHORTBREAD

• 2 cups butter
• 1 cup sugar (icing or brown)
• 1/2 teaspoon vanilla
• 4 cups sifted all-purpose flour

Cream butter, add sugar and blend thoroughly.
Add vanilla.
Add flour in four portions and mix well after each addition.
Turn out onto mixing board and knead until all cracks have disappeared.
Spread in an ungreased pan and prick deeply with fork.

Bake at 350F for 20 to 30 minutes or until light brown.

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BROWN SUGAR SHORTBREAD

• 1 cup soft butter or margarine
• 1/2 cup light brown sugar, firmly packed
• 2 1/2 cups sifted all-purpose flour

In large bowl beat butter and sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well mixed.
Refrigerate dough, covered, several hours.
On lightly floured surface, roll out dough, one part at a time 1/3 inch thick.
Cut out with 1 1/2 or 2 inch cookie cutters; place 1 inch apart on ungreased cookie sheets.

Bake for 25 minutes or until light brown in 300F oven.
Remove to wire rack, cool. Makes about 5 dozen.

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MELTING SHORTBREAD

• 3 cups all-purpose flour
• 1/2 cup cornstarch
• 1 cup icing sugar
• 1 pound butter or part margarine

Cream butter and add sugar and work together thoroughly until creamy.
Sift the flour and cornstarch and add.
Whip together until fluffy and until mixture breaks.
Either drop from tablespoon or add a little more flour and knead until it can be rolled.

Bake in a 325F oven until light brown.

Mincemeat Brownies

From Hot Off the Griddle #22, December 1993.

INGREDIENTS

• 1 cup sifted all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp salt
• 1/4 cup soft butter or margarine
• 1 cup light brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 1/2 cup drained prepared mincemeat
• 1/2 cup coarsely chopped walnuts
• Icing sugar to decorate

METHOD

1. Preheat oven to 375 F.
2. Lightly grease an 8” x 8” x 2” pan.
3. Sift flour with baking powder and salt; set aside.
4. In large bowl, with wooden spoon or portable electric mixer at medium speed, beat butter, brown sugar, egg and vanilla until light and fluffy.
5. Stir in mincemeat.
6. Add flour mixture, stirring until well combined.
7. Stir in nuts.
8. Spread evenly in prepared pan; bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
9. Cool slightly.
10. Cut into squares while still warm.
11. Sprinkle lightly with icing sugar.

Makes 16 squares.

Whipped Shortbread

First published in Hot Off the Griddle #21, November 1993. From the Collection of Marg Dye

Yet another shortbread recipe. There can never be too many!

INGREDIENTS

• 1 cup butter
• 1 1/2 cups flour
• 1/2 cup icing sugar

METHOD

1. Combine all ingredients and beat for 10 minutes. (A food processor works well and takes no time at all).
2. Drop by teaspoon (do not press down) onto cookie sheet.
3. Decorate with maraschino cherry pieces if you wish.
4. Bake at 350F approximately 17 minutes or just until bottoms are lightly browned.

Makes approximately 3 dozen small cookies.