Peanut Blossoms Cookies
Ingredients & Directions 1 c Granulated sugar 1 c Dark brown sugar; (packed) 1 c Butter or marag. 1 c Creamy peanut butter 2 Eggs 1/4 c Milk 2 ts Vanilla 3 1/2 c Sifted flour 2 ts Baking soda 1 ts Salt optional 2 pk (10 oz) candy kisses 1/3 c Granulated sugar Sourse: Family recipe This a great recipe you can make ahead and freeze. Makes a lot. I made these for all 4 Bar Mitzvahs of my grandsons. the kids love it Adults too! Preheat oven 375′ cream sugars, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, baking soda and salt. Stir into egg mixture shape into balls the size of a large marble Roll balls in the 1/3 c. sugar Place on ungreasesd cookie sheet. Bake in 375′ oven for 10-12 minutes. Immediately press a candy kiss into the center of each cookie and remove from the cookie sheet. Yummy enjoy! Yields 84 Servings
St Basil's Bread (bread Machine)
Ingredients & Directions 3/4 c Milk 2 Whole eggs 4 tb Butter or margarine 1/2 ts Lemon peel; grated * 3 c Bread flour 1 ds Ground cloves 1/2 ts Nutmeg 1/4 ts Cinnamon 1/2 ts Salt 1/2 c Sugar 2 ts Yeast Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. This is really one of our favorites. Recipe originally from “Kay L. Hitchcock” HITCHCOC_K@popmail.firn.edu to The TNT Recipes List. ~~~~ Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I made this, I had no lemons, so I used orange peel. It tastes great with the orange peel. I will have to try it with lemon some day. Russell Fletcher cccewbauthor@bigfoot.com Yields 10 Servings
Traditional Yellow Piki Bread W/ Spinach Greens In Tuitsm
Ingredients & Directions 4 tb Unsalted butter 2 c Veal stock 2 tb Dried tuitsma flowers, *OR* 1 Bunch large spinach leaves, 1 tb Dried lemon thyme -thoroughly washed, stemmed, 1/2 ts Salt -and drained (about 4 cups) 1/2 ts Black pepper 6 Yellow cornmeal PIKI breads In a saucepan over moderate heat, melt the butter. Add 1 tablespoon of the tuitsma (or 1/2 tablespoon lemon thyme), salt, and pepper; cook 2 minutes. Add the stock and simmer briskly until it is reduced by half. Stir in the spinach leaves and simmer 1 minute more. Spoon the spinach and sauce onto large serving plates. Place a Piki Bread on top of each plate. Garnish with the remaining tuitsma or lemon thyme. *********** From “Native American Cooking,” by Lois Ellen Frank Yields 6 servings
Mott's Chunky Apple Pie
Ingredients & Directions 2 cn Mott’s Chunky Apple Sauce -(23 oz) 2 Pie crusts (9″) 1 ts Cinnamon (opt) Preheat oven to 425’F. Prepare pie crust according to package directions using 2 jars of Mott’s Chunky Apple Sauce as filling. Sprinkle with cinnamon if desired. Cut a few vents for steam to escape. Bake at 425’F. for 10 minutes, reduce heat to 350’F. and continue baking 25-35 minutes or until the crust is golden brown. For best results, cool completely before serving. Yields 1 Pie
Caramel-nut Crispies
Ingredients & Directions 1 3/4 c Pillsbury’s Best All Purpose -Flour*, sifted 1/2 ts Salt 1/4 ts Soda 3/4 c Butter 1 c Firmly packed brown sugar 1/2 c Funsten’s Nuts; chopped 1 ts French’s Vanilla BAKE at 400 degrees for 5 to 8 minutes. MAKES 4 1/2 dozen cookies. Sift together the flour, salt and soda. Melt butter in 2-quart saucepan over low heat. Cool to lukewarm. Stir in brown sugar, nuts, and vanilla. Add the dry ingredients; mix thoroughly. Divide dough in half. Shape into two rolls 8 inches long. Wrap in waxed paper or aluminum foil. Chill at least 1 hour. Cut into 1/8-inch slices; place on ungreased baking sheets. Bake in moderately hot oven (400 degrees) 5 to 8 minutes until delicately browned. Cool 1 minute. Remove from sheet. *For use with Pillsbury’s Best Self-Rising Flour, increase flour to 2 cups; omit salt and soda. NOTES : “Developed by Ann Pillsbury” Yields 1 Servings
Matzo Meal Cookies
Ingredients & Directions 1/4 c Sweet. shred. dried coconut 1 c Matzo meal 1/3 c Firm packed lt brown sugar 1/3 c Margarine or butter 1 tb Water 1 ts Vanilla 1/4 c Jam 1. In a food processor or with a knife, mince coconut. In processor or bowl, whirl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla until the crumbly dough sticks together when packed. 2. Compact dough into tablespoon-size balls. Place 2″ apart on 2 ungreased 12×15″ baking sheets. Flatten balls to make about 1 1/2″ wide. 3. Bake in a 325’F. oven until cookies are a rich brown, 25-35 minutes. Transfer to racks. For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about 1/4″ deep. Fill each hollow with jam (1/4 to 1/2 teaspoon; do not overfill); let cool. Serve, or store airtight up to 4 days; freeze or store longer. Yields 20 Servings
Cocoa Pudding Cake
Ingredients & Directions 1 c All purpose flour 3/4 c Sugar 2 tb Cocoa powder 2 ts Baking powder 1/2 ts Salt 1/2 c Skim milk 2 tb Oil 1 ts Vanill Nonstick vegetable spray 3/4 c Brown sugar 1/4 c Cocoa powder 1 3/4 c Hot water 1. Sift together the flour, sugar, 2 T of cocoa powder, baking powder, and salt. 2. Add the milk, oil, and vanilla, mixing by hand untill smooth. 3. Pour into an 8x8x2-inch baking pan that has been sprayed with nonstick spray. 4. Combine the brown sugar, 1/4 c cocoa powder, and water and pour over batter. 5. Bake at 350 degrees for 45 minutes. Per serving: 253 calories, 0 cholesterol, 1 g. dietary fiber, 4 g. fat, 235 mg. sodium Yields 8 Servings
