My Recipes

  Ingredients 1 cup pitted dates 1/4 cup lightly salted butter  1 egg 1/2 cup light brown sugar 1 cup rice krispies 1/2 cup finely chopped pecans 1/4 cup shredded coconut Directions In a medium saucepan mix dates, butter, egg and sugar. Cook over moderate heat for 5 minutes, stirring constantly until mixture is smooth and thickened. Remove from heat and stir until cooled, about 5 minutes. Stir in cereal and nuts. With buttered hands, roll rounded teaspoonfuls of the mixture into balls. Roll balls in coconut.

  Ingredients 1 cup flour 1 teaspoon baking powder 1 teaspoon salt 4-6 squares unsweetened chocolate 2/3 cup butter 2 cups sugar 4 eggs 2 teaspoons vanilla 1/2 to 1 cup chopped nuts of your choice Directions Preheat oven to 350℉. In a bowl, mix flour, baking powder and salt. In a saucepan, melt chocolate and butter over low heat.  Stir in sugar, eggs, vanilla and flour mixture. Then stir in nuts. Bake in pre-heated oven. Sorry Darlene, I guess you have to put this first into greased 13x9x2 inch pan. Then bake for 25 minutes. Cool. Cut into bars. Notes Excellent. You could hardly wait to get into this when I bake it. Remember you have to wait till it cools off before cutting. I know you like it warm, but this has to wait.

  Winnipeg is home to one of the best bakeries in Canada -- Gunn's, a three-generation, family-run business in the city's North End. Sheer deliciousness characterizes its breads and pastries, as these voluptuous cheese and poppy seed-swirled, onion-topped buns attest. Ingredients 2 tablespoons (25mL) granulated sugar 2 cups (500mL) warm milk 1 pkg or 1 tablespoon (15mL) active dry yeast 1/3 cup (75mL) granulated sugar 3 eggs 1/3 cup (75mL) vegetable oil 2 teaspoons (10mL) salt 6 1/2 cups (1.625L) all-purpose flour 2 tablespoons (25mL) butter, melted 3 cups (750 mL) shredded old Cheddar cheese 1/4 cup (50 mL) poppy seeds or onion seeds 2 onions, sliced 1/2 cup (125mL) (approx) mayonnaise Directions In a small bowl, dissolve 2 tablespoons sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl and using electric mixer, beat together 1/3 cup (75mL) sugar and 2 of the eggs for 7 minutes or until thick and pale yellow. Stir in yeast ...

  This recipe is from my ex-mother-in-law. She would make it every Christmas. Once I perfected it, I would make it every Christmas and gift it to my advisors with an ornament. Every year I did the same thing, which made holiday season at work much simpler. I remember one of my advisors loved, loved, loved this recipe and finally asked me for it. He said he made it with his kids but it was dangerous to have around. It's sooo buttery and yummy. Still the best caramel popcorn I have ever had. And I've had a lot. Ingredients 1 1/2 cups sugar 1 cup butter 1/2 cup corn syrup (6 fluid ounces) 1/2 teaspoon cream of tartar pinch of salt 1 teaspoon baking sodaa vanilla nuts (optional) Directions Air pop 8-24 cups of popcorn. Bring ingredients (up to salt) to a boil, stirring constantly. Let boil to 260℃ or hard ball. Stir in 1 teaspoon baking soda and a little vanilla. Pour over popcorn. Divide into 2 baking pans at 200℃ for 1 hour. Stirring every 15 minutes.

  The Almond Roca factory is located in the state of Washington and though I lived in Seattle for 13 years I never had a chance to visit. Though growing up in Canada this was my favorite candy. I had an aunt that would bring us Almond Roca every Christmas. I try not to make this unless I know people are coming or I can give it away. Ingredients 1 pound butter 2 cups sugar 1 cup almonds, slivered, unsalted, unblanched 1 pound high quality semi-sweet chocolate, melted at low temperature in a double boiler 1 cup pecans, chopped Directions Melt butter, stir in sugar, then almonds. Stir constantly while heating to 290℉ or mahogany color. Spread evenly on cookie sheet. Blot extra butter, spread half of the chocolate. Sprinkle half of the pecans. Refrigerate. Flip over, spread remaining chocolate, sprinkle remaining pecans. Cool then break into pieces.

  Spiced pecans were a favorite in our house around Christmas time. My dad loves them! I found this recipe which I was proud to say dad thought were better than mom's. It is also a good companion recipe to the Brazilian Cheese Drop cookies as it uses up the leftover egg whites. Ingredients 1 egg white 1/4 cup sugar 1 tablespoon cinnamon 2 1/2 cups pecan halves (about 8 3/4 ounces) Directions In a bowl mix pecans and an egg white until pecans are well coated. Mix cinnamon and sugar together then pour over nuts. Mix until pecans are well coated. Spread on ungreased cookie sheet and bake at 300 ℉ for 20-30 minutes. Notes I split one batch into two gifts.

  These pictured cookies are not exactly Brazilian Cheese Drops because oddly enough I could not find the recipe online. But these were my absolute favorite of mine at Christmas time. So delish!! Ingredients 1 can sweetened condensed milk 2 egg yolks 2 cups moist flaked coconut 2 cups finely chopped pecans 1/3 cup grated cheddar cheese granulated sugar Directions Mix all dry ingredients except sugar. Shape into 1 inch balls. Bake in a preheated 325℉ oven for 12 to 14 minutes or until brown. Roll in sugar to coat. Cool on racks. Makes 24.