Recipes to Enjoy

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Sweets

Methodology: Empty tin of milk into mixing bowl. Stir with fork to even consistency.
Stir in coconut and mix well still using fork.
Have ready 2 egg cups and a bowl of cold water.
Dip one cup in water and fill with mixture pressing down slightly to pack.
Turn out on to a prepared tray.
Fill the second cup with cold water and fill with mixture pressing down slightly to pack.
Turn out on the prepared tray.
Place in a moderate oven and bake for 5 minutes.

Everton Toffee

Ingredients:

1 pound of powdered loaf sugar (sometimes Demerara is used

4 ounces butter

A good pinch of cream of tartar

¹/₄ pint water

Methodology: Put the sugar and water in a pan and heat until the sugar is dissolved.
Add the cream of tartar, stirring continuously.
Remove pan from heat and aff the butter which has been cut into tiny pieces.
Reheat, stirring, to 290 degrees F. or until a little becomes crisp when dropped into cold water.
Pour into a buttered tin and cut into squares when set.
Lemon essence, about 6 drops, is often added when setting point is reached.

Helensburgh Toffee

Ingredients:

2 pounds of caster sugar

1 tin of condensed milk

3 tablespoons milk

1 tablespoon cold water

4 ounces butter

1 teaspoon vanilla essence

3 teaspoons golden syrup

Methodology: Melt all ingredients together in a deep pan, and boil for about 20 minutes, stirring all the time.
Remove from heat and beat very well for about 5 minutes, or until mixture becomes sugary.
Turn out into a tray and leave to cool.

Icing

12 white of eggs

2 pounds of icing sugar

Layered Coconut Ice

Ingredients:

4 tablespoons of condensed milk

12 ounces icing sugar

6 ounces desiccated coconut

Drop cochineal

2 ounces drinking chocolate

A little extra condensed milk (see step 4 below)

1 ounce icing sugar

Methodology:

Mix together the condensed milk and icing sugar.

Stir in the coconut - the mixture should be very stiff, and divide into two halves.

Tint one half of the mixture pale pink with cochineal

Add the drinking chocolate to the remaining mixture - if slightly stiff, blend in a very little extra condensed milk.

Shape the mixture into two identical bars and press firmly together.

Dust a tin with icing sugar and leave the coconut ice on this until firm.

Macaroon Bars

Ingredients:

A small boiled potato

1 pound icing sugar (approximately).

Chocolate, melted for coating

A few drops of flavouring essence i.e. vanilla, coffee, banana etc. if liked.

Dessicated coconut, toasted for coating.

Methodology: Mash potato and gradually add the sugar to make a stiff ball.
Roll out in icing sugar and cut into 0.5 by 1 inch pieces.
Place on foil covered tray.
Leave overnight to dry.
Coat with melted chocolate and toasted coconut.

The basic recipe could also be flavoured with a few drops of essence if liked.
You can use almonds in the coating mixture.
You can add colouring to the mix if you like.

Marzipans

Ingredients:

3 level tablespoonfuls of sugar

4 ounces of margarine

Soya flour - enough to make thickness

¹/₂ teaspoonful of almond essence

Methodology:
Put margarine and sugar in bowl, place bowl in pan of hot water and keep in till margarine has completely melted.
Remove bowl, and add essence.
Then gently add soya flour till thick enough to make into small shapes.
Leave on a plate or tin till they form up, which takes about 1 hour.

Meringues

Ingredients:

2 whites of egg

2 ounces castor sugar

2 ounces granulated sugar

Pinch of salt

Tiny pinch of cream of tartar (optional)

Alternatively use:

2 whites of egg

4 ounces castor sugar

Pinch of salt

Methodology: Put the whites of egg into a bowl with the pinch of salt.
Add the cream of tartar, if used.
Whisk the whites until stiff, then add two teaspoonfuls of castor sugar and continue whisking till very dry.
Fold in the remainder of the sugar very lightly.
With 2 greased dessertspoons form into shap and place on greased trays.
Alternatively, pip on to the trays using a rose vegetable pipe.
Dredge lightly with castor sugar.
Either recipe will make about a dozen medium sized meringues.
Bake at 225 degrees for 90 minutes approximately, using the 3rd runner from the top and the 1st runner from the bottom of the oven.
Remove carefully from the trays and when cool join together with whipped cream.

Shortbread

Ingredients:

1 pound of butter

2 ounces of castor sugar

2 pounds of soft white flour

1 teaspoonful of water

Methodology:
Dissolve the sugar in water then rub butter and sugar together until blended.
Sift the flour and rub into the mixture.
The dough should be quite firm.
Press it into shape and arrange in a tin without any lining of grease and flour.
Prick the top neatly and place in a hot oven and cook for 20 minutes.

Shortbread (Alternative)

Ingredients:

8 ounces softened butter

11 ounces plain flour

4 ounces caster sugar

2 ounces farola

Methodology: Cut the butter into cubes and cream it with the sugar until the mixture is light and creamy.
Add the flour and farola to this mixture and mix it up until the colour and texture are even.
Grease one long baking tin and one round one, and pour the mixture in, making sure it is even.
Bake for 30-40 minutes in a moderate oven, making sure it isn’t browning too quickly.
TRY not to eat it all at once.

Canadian Shortbread

8 tablespoons (6 ounces) rolled oats

2 tablespoons (2 ounces) flour

2 tablespoons (2 ounces) sugar

1 level teaspoon baking powder

4 ounces of margarine or butter

Methodology: Mix the dry ingredients and work to a stiff paste with melted margarine or butter.
Put mixture into greased sandwich tin and press down.
Bake in a slow oven for 1 hour.
Mark into pieces and cool on wire tray.

Snowballs

6 ounces of flour

1 teaspoonful of baking powder

3 ounces of margarine

2 egg whites

3 ounces of sugar

1 small cup of milk

Methodology:
Rub the margarine into flour, sugar and baking powder.
Mix in the milk.
Fold in the egg white.
Bake in a moderate oven for 10 to 15 minutes.

Tablet

Ingredients:

4 cups of sugar

1 cup of milk

1 tablespoon syrup

Walnut butter

vanilla essence

Methodology: Boil for 7 minutes.
Beat up until creamy.
Pour in buttered tray.
Cool.

Tablet (Swiss)

Ingredients:

1 pound of brown sugar

1 tin of condensed milk

2 tablespoonfuls of hot water

vanilla essence to taste

Methodology:
Boil until ready.

Toffee

Ingredients:

1 tin of condensed milk

1 tablespoonful sugar

1 tablespoonful syrup

Methodology: Put ingredients in a pan and boil, stirring for 30 minutes.
Pour into tray and slice to sizes preferred.

Toffee Apples

Ingredients:

4 ounces margarine

2 tablespoons syrup

1 pound brown sugar

1 teaspoon lemon juice

medium sized apples

Methodology:Place sugar, syrup and margarine in a pan, and melt together slowly.
Bring to boil, test for setting.
Dip apples in the mixture.
Makes about 14-16 toffee apples.

Whipped Cream

Ingredients:

¹/₄ pint of milk

2 ounces of margarine

¹/₂ ounce of cornflour

1¹/₂ ounces of sugar

¹/₂ teaspoonful of vanilla essence

Methodology:
Mix the cornflour to a smooth paste with a little of the cold milk. Boil the remainder of the milk and pour over the cornflour, stirring all the time. Return the mixture to the pan and cook over a low flame still stirring for five minutes. Leave until quite cold. Cream together the margarine and sugar and gradually add the cold cornflour mixture using a wooden spoon or whisk. Add the vanilla essence, and beat until light and fluffy.

Page Last Updated - 17/06/2008