We put together our Christmas plates of treats for our friends and neighbours the other day and it reminded me I want to get my recipes posted so they are all in one place (as opposed to scattered around in my white recipe binder). Here’s a bunch of them (I’ve already posted Hello Dollies):

Saltine Toffee
1.5 sleeves of saltine crackers
1 stick (4 oz) of butter
1 cup packed brown sugar
2 cups chocolate chips.

Preheat over to 350. Prepare baking sheet lining with foil and spray with cooking spray.
Arrange crackers in single layer on baking sheet so there are no empty spots. Crush any remaining crackers and set aside.

Place butter and sugar in saucepan and heat, stirring until it comes to a rolling boil. Once boiled, carefully pour sugar-butter mixture over the crackers on baking sheet as evenly as possible. (Don’t worry if it doesn’t cover it all as it spreads when baking).

Bake toffee at 350 for 5 min until toffee is bubbling over. Remove from oven. Sprinkle chocolate chips on top of hot toffee and allow them to sit 1 min to soften and melt. Once softened, use a spatula or knife to spread the melted chocolate over the entire surface even layer. While chocolate is still sticky, sprinkle the top with crushed crackers. Refrigerate the pan to let it set. Once set, break apart into small uneven pieces.

Ginger Snaps

3/4 cup of butter
1 cup granulated sugar
1 large egg
1/2 cup molasses
2 1/2 cups of unbleached flour
2 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
3 tbsp granulated sugar on a small plate

Cream butter and first amount of sugar really well together. Beat in the egg. Mix in the molasses and then stir in flour, baking soda, ginger, cinnamon, and salt. Mix well. Shape into 1 inch balls and roll each ball into sugar on the plate. Place on greased cookie sheets or parchment paper. bake in oven at 350 for 10 min. Do not overcook as this makes them crunchy (unless that is your desired outcome). Cookies crack as they cool.

Lemon Bars

1 cup butter, softened
1/2 cup white sugar
2 cups all purpose flour

4 eggs
1 1/2 cups white sugar
1/4 cup all purpose flour
2 lemons, juiced.

Preheat oven to 350.

In medium bowl, blend softened butter, 2 cups flour and 1/2 cup sugar. Press into bottom of an uncreased 9×13 inch pan.

Bake for 15-20 min in preheated over or until firm and golden.

In another bowl, whisk together the remain gin 1 1/2 cups sugar and 1/4 cup flour. Whisk in eggs and lemon juice. Pour over baked crust.

Bake for additional 20 min in oven. The bars will firm up as they cool. Dust with white icing sugar.

Mrs. Herweyer Bars (Rob family favourite)

1 cup butter
2 cups sugar
3 tsp almond extract
2 eggs
3 cups flour
1 tsp baking powder
1/4 sliced almonds
1 tbsp cream or evaporated milk.

Mix first 4 ingredients and then add flour and baking powder. Press into a 9×12 pan. Brush with cream or mil on top. Sprinkle with almonds. Bake 350 for 30 minutes.

Chocolate Truffles (Zach’s fave)
8oz (250 g) semi see chocolate (or whatever you prefer – try to use the best chocolate you can)
1/2 cup (125 ml) whipping cream
2 tbsp (25 ml) unsalted butter
1 tbsp vanilla (you can use flavourings too e.g. orange, raspberry)
unsweetened cocoa powder for coating

Break chocolate into chunks and place in small saucepan with whipping cream and butter. Place over low heat and cook, stirring almost constantly until chocolate is melted and mixture is smooth. Remove from heat and add in vanilla or flavouring. Transfer to a bowl and cover with plastic wrap and refrigerate until firm – several hours or overnight. Put some unsweetened cocoa powder on a plate. Working with about 1 tsp of truffle mixture, roll by hand into ball and then drop into cocoa and coat. Mixture melts fast so work quickly. Refrigerate truffles.

Coconutties (Josh’s fave) (coconut meringues – Josh just called them coconutties when he was little so that is how they are known around here!)

4 egg whites
1 tsp vanilla
1/4 teaspoon cram of tartar
1/8 teaspoon salt
1 1/3 cup sugar
1 14 oz package of flaked coconut.

Preheat oven to 325. Line cookie sheets with parchment paper. In large mixing bowl, beat egg whites, vanilla, cream of tartar and salt with electric mixer on high speed until soft peaks form (tips curl). Gradually add sugar, 1 tbsp at a time, beating until stiff peaks (tips stand straight up). Gently stir in coconut, half at a time.

Using spoon or scoop, drop mixture into mounds on prepared cookie sheets, leaving about 1 inch apart. Bake in preheated oven for 20 minutes. Turn off oven. Let cookies dry in oven for another 30 minutes. Transfer to a wire rack and cool.
 

Chocolate Oatmeal Haystacks

Combine the butter, milk, sugar and cocoa powder in a saucepan and melt ingredients together over medium heat, stirring occasionally. Bring to a boil. Once a rolling boil has been reached, continue to cook for approximately 4-5 minutes, stirring often.

Remove from heat and add the vanilla. It will steam and bubble up a lot when you add it, so be careful. Then add the rolled oats and coconut and stir until completely moistened. Spoon out onto sheets of wax paper or parchment paper and allow to set.