Homemade from the heart
My English grandmother used to like having tea during the afternoon. I remember at tea time she always had a cookie tin filled with these Ginger Snaps. These cookies are crunchy and spicy. They’re sure to become one of your family favourites.
1 cup sugar
1 cup molasses
1 cup melted butter
1 beaten egg
1 tsp ginger
2 tsp baking soda
1 tsp salt
3 1/2 cups flour
Swirled sugar cookies are a great addition to any holiday table. Simply adjust the colour of the dough to the occasion; orange for Halloween, red for Christmas, purple for Easter and so on.
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.2 cup butter
1/2 cup vegetable shortening
1 cup sugar
2 eggs
1 tsp vanilla
Red or green food colouring
Mix flour, baking powder, baking soda and salt together. Set aside.
Cream butter, shortening, sugar, vanilla and eggs together.
Fold dry ingredients into wet ingredients. Mix until well incorporated.
Remove half of the dough into another bowl. Add 10 drops of food colouring to half of the dough and mix until dough is coloured evenly. Chill both bowls of dough.
Roll out each roll of dough into a rectangle the same size as the other. I like to do this on parchment paper so the dough can be easily moved.
Place coloured dough on top of uncoloured dough,
Using the parchment paper roll a log. Chill for at least an hour.
Cut into slices and bake at 350 degrees Fahrenheit for 10 minutes.
Note: Cookies can be crusted with sprinkles on the edges if desired before baking.
Fancy sugar cookies have a real crunch to them when baked. Red and green cookies make a pretty addition to a Christmas table.
1/2 cup butter
2 eggs
1 tsp vanilla
2 1/2 cups flour
3/4 tsp baking powder
1/4 tsp salt
sprinkles or coloured sugar
chocolate kisses
Beat egg, sugar, butter and vanilla together until well combined.
Mix flour, baking powder and salt together.
Fold dry ingredients into wet ingredients and mix until well combined.
Roll in balls and place on a silicone mat on a cookie tray.
Press down ball to flatten slightly.
Bake at 350 degrees Fahrenheit for 10 minutes.
Cool 5 minutes and then push unwrapped chocolate kiss in the centre of the cookie.
Put in the refrigerator to chill.
I’ve never been a big fan of apple pie until I tried it with tangy spy apples. The apples are just sour enough to cut the sweetness of the sugar and the fat of the crust. The recipe would be just as good with granny smith apples.
5 cups flour
3 tbsp brown sugar
2 tsp salt
1 tsp baking powder
1 lb vegetable shortening
1 egg
2 tbsp apple cider vinegar
ice cold water to make 1 cup
1 cup sugar
2 tbsp flour
1 tsp cinnamon
5 cups Spy apples
Mix flour, sugar, salt and baking powder in a large bowl.
Mix in vegetable shortening until mixture is crumbly.
Beat egg in measuring cup until frothy. Add vinegar and water,
Mix together just until mixed.
Refrigerate for at least 1 hour.
When chilled roll out dough into two disks. I like to do this between two sheets of parchment paper as it is easy to handle.
Line a pie plate with the first disk and trim edges. Set aside.
Combine sugar, cinnamon and flour.
Add apple and mix until well combined.
Pour into pie shell and top with second crust. Scallop edges and vent the pie.
Bake at 350 degrees Fahrenheit for 45 minutes until apples are soft and crust is golden brown.
Dried cranberries add a fruity flavour to this shortbread recipe. The combination of the fruit and the crunch of the almonds blend well together and make an unforgettable cookie.
1 tsp vanilla
1/2 cup butter
1/2 cup icing sugar
1 1/4 cups flour
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup chopped almonds
Cream butter, icing sugar and vanilla together.
In a separate bowl mix flour, salt, cranberries and almonds.
Fold dry ingredients into wet until mixed well. DO NOT OVER MIX.4
Spread cookie dough on parchment and roll into logs. I usually make two. Chill for at least 1 hour.
Bake at 325 degrees Fahrenheit for 30 minutes or until slightly brown.
For another cranberry recipe try Citrus Cranberry Cookies.
Hard candy is made from an unusual combination of vinegar and sugar. It’s a great addition to a Christmas gift basket or cookie tin.
2 cups sugar
1/4 cup water
1/2 cup vinegar
2 tbsp butter
10 drops green food colouring
Place ingredients in a large saucepan and heat until sugar is dissolved in mixture. Boil until a candy thermometer indicates the hard ball stage for sugar is reached (266 degrees Fahrenheit). Be careful the sugar will be very hot and can burn easily.
Pour into a greased and lined 8 inch pan. Chill
Break into pieces and serve.
