Kid-tested Gingerbread
Ingredients & Directions 1 c Light-brown sugar 1 1/2 ts Each of cinnamon and Ground ginger 1/4 ts Salt 3/4 ts Baking soda 1/4 c Boiling water 1/2 c Unsalted butter 1/4 c Molasses 2 c All-purpose flour Place sugar, spices, salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted, then molasses. Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff, flour hands and knead until firm enough to roll out. Roll out right away, or wrap and refrigerate for up to 2 weeks or freeze. To roll out, place half of dough on a lightly floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm. Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies. Yields 3 Dozen
Super Tupper Bread For Bread Machine
Ingredients & Directions 2 ts Bread machine yeast 3 c Better for bread flour 1/4 c Sugar 1 Egg 1 ts Salt 4 tb Margarine; corn oil, etc. 1/2 c Milk 1/2 c Water Date: Thu, 21 Mar 1996 14:22:39 -0500 From: Dotnapier@aol.com Add ingredients in order listed. All ingredients should be room temperature. Fleishman Bread machine yeast in jar recommended. Gold star Better for bread flour recommended. Also recomend careful measurements ie; Spoon the flour in Measure cup & level off with a knife (avoids packing flour). Dipping the flour with measure cup packs it in & results in too much flour. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #83 From the Meal Yields 12 Servings
Mom's Sour Cream Cookies
Ingredients & Directions 1/2 c Shortening 1 ea Egg 1/2 c Sour cream 2 1/2 c Flour (sifted) 1 c Sugar 1/2 ts Soda 1/2 ts Salt 1 ts Vanilla Cream together shortening and Sugar. Add Egg and beat well then add Sour Cream. Add flour (sifted) , soda and Salt. Blend all and drop on ungreased cookie sheet. Dip bottom of small glass in water then in sugar and press on dropped cookie dough. Bake at 12 to 16 min. at 335 degrees. Yields 3 Servings
Biscuit Tortoni
Ingredients & Directions 3/4 c Crushed Macaroons 3/4 c Cream 1/4 c Confectioners Sugar Salt 1 c Whipping Cream 1 ts Vanilla 4 Candied Cherries Combine macaroons, cream, sugar and a few grains of salt and allow to stand for an hour or so. Whip whipping cream until thickened but not stiff. Fold into the macaroon mixture along with the vanilla and set in paper cups. Place in freezer. Serve with a cherry set in top of each cup. Joel Ehrlich on rec.food.cooking From Yields 4 Servings
Honey Cake
Ingredients & Directions 3/4 c Honey 1 c Sugar 3 c Sifted flour 1/4 c Oil 1 c Tea (prepared from 1 tea -bag). 3 Eggs (size #2 or #1, Israel) 1 ts Soda bic. 1 ts Lemon juice 1 ts Vanilla extract 3/4 ts Ground cinnamon 1/4 ts Ground allspice 1/4 ts Ground cloves 2 tb 777 (a type of brandy). Pyrex baking dish – 3 liter recipe: Kay Skaist instructions: Mix sugar, honey, eggs and oil. Add spices, flour and soda bic. Pour batter into baking dish. Bake for 3/4 hrs. at medium heat optional: add raisins, peanuts etc. (I don’t). comment: I find that the cheaper brands of honey work best with this cake. Yields 1 Servings
Holiday Chocolate Butter Cookies
Ingredients & Directions 1/2 c Sugar 3/4 c Butter; softened 1 Egg yolk 1 ts Almond extract 1 1/2 c Flour 1/4 c Unsweetened cocoa Heat oven to 375F. In large bowl, combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy (2-3 minutes). Gradually add flour and cocoa until well mixed (2-3 minutes). Shape rounded teaspoonfuls as desired. (1″ balls, 2-3″ logs, balls flattened, balls with indentations, etc.) or use cookie press. Place 1″ apart on cookie sheets. bake for 7-9 minutes or until set. cool. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc. Yield: 3 dozen. From Yields 36 Servings
Onion Bread
Ingredients & Directions 1/2 c Grated onion 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 2 1/2 c Unbleached white flour 1/4 c Vegetable oil In a bowl, mix onion & salt. Add yeast dissolved in the warm water. Stir in flour & oil. Beat well. Spoon the dough into an oiled loaf tin & let the dough rise to the top of the tin. Preheat oven to 350F & bake for 1 hour. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
