Easy Recipes



A collection of favourite recipes....

Enjoy!!



Shortbread Cookies

Serves 24

1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups flour

Combine all ingredients in a bowl, working with your hand if necessary, until you get a lunp like pie pastry. Press into anungreased 9x9x2-inch pan. Prick all over with fork through to thebottom. Bake in a 300 degree oven for 1 hour or until set and avery pale gold color. Cut into 24 pieces while still warm.



Crunchy Peanut Butter Cookies

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or shortening
1/2 cup peanut butter
1/2 cup brown sugar, firmly packed
1 1/ 2 cups granulated sugar
2 eggs, unbeaten
3 tablespoons milk

Sift flour and measure. Add baking powder and salt and sift again. Cream butter thoroughly. Add peanut butter and cream together until smooth. Add sugars gradually, creaming well. Add eggs, beating thoroughly. Add flour mixture, alternating with milk. Chill. (This is a very important step. If you don't chill the dough, the cookies will spread too much and be really thin.) Shape into tiny balls and mash crisscrossed with floured fork. Bake in 400 degree F oven for 7 to 8 minutes. Makes 6 dozen.



"Basic" Sugar Cookies

1/2 cup butter
1/2 cup sugar
1 1/2 tsp vanilla
1 egg
2 cup flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 375*
Beat sugar, butter and vanilla until light and fluffy. Beat in egg well. Mix in flour, powder and salt until smooth. Refrigerate in plastic at least 1 hour. Spoon onto ungreased cookie sheet, slightly flatten with sugar coated bottom of glass. Bake for 5 to 13 minutes.



Irish Tea Cookies

1 cup sugar
1/2 cup butter
2 beaten eggs
1/3 cup milk
1 tsp vanilla
1 tsp baking powder
flour

Mix first 6 ingredients together. Add and mix in enough flour to makedough stiff enough to handle. Roll thin. Sprinkle with sugar. Roll again. Cut out with biscuit cutter or any cookie cutter. Bake at 350 until sides and bottoms are a golden brown.



Irish Cream 1

3 eggs
15 oz. canned milk
1/2 pint whipping cream
3 tablespoons chocolate syrup
1/2 teaspoon coconut extract
13 oz Irish whiskey

Blend all ingredients, let stand overnight.



Irish Cream 2

1 cup sweetened condensed milk
2 cups half & half
2 cups Irish whiskey
2 oz coffee liquer
1 teaspoon instant coffee

Blend all ingredients.



Irish Cream 3

2 eggs
15 oz. canned milk
1 cup whipping cream
1/3 cup water
2 tablespoons chocolate syrup
1 teaspoons vanilla extract
2 tablespoons instant coffee
1 1/2 cups Irish whiskey

Blend all ingredients.



Cherry Pottage

2 lbs ripe red cherries
1 1/2 cups white wine
3/4 cup sugar
4 Tbsp butter
1 cup breadcrumbs pinch of salt
garnish:

• flower heads of clove pinks (optional)

sugar, preferably raw sugar if available

Wash the cherries and remove the stems and stones. Puree the fruit in a blender with 1/2 cup of the wine and half the sugar. Add a little more wine as needed to get a smooth puree. Melt the butter in a saucepan and add the fruit puree, breadcrumbs,remaining wine, remaining sugar, and salt. Simmer, stirring often, until the puree is very thick. Pour into a serving bowl, cover, and let cool. The cherry pottage should be the consistency of a thick apple sauce. Refridgerate until served. Before serving, decorate the edge of the bowl with the clove pinks, if desired. Sprinkle the sugar over the dish.