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COOKIES, BISCUITS. BREADS
SUGAR-NUT COOKIES
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
Sugar topping
Chopped cashew nuts
Cream butter and sugar until light. Add egg and vanilla. Sift flour with salt and baking powder. Add to the creamed mixture. Mix thoroughly. Chill overnight and roll a smell amount at a time, very very thin on a slightly floured board. Cut with a cookie cutter 1½ inch. Sprinkle lightly with sugar and chopped cashew nuts. Bake 5 minutes in a moderate oven 350°F.
BRIGHT-EYED SUSANS
½ cup finely chopped nuts
½ cup shortening (half butter)
½ cup brown sugar, packed firmly
½ teaspoon vanilla
1 egg yolk
1 egg white
1 cup flour
½ teaspoon salt
Strawberry jam or jelly
Heat oven to 350°F. Mix shortening, brown sugar, egg yolk and vanilla thoroughly. Blend flour and salt, stir in. Roll 1 teaspoon dough into balls. Dip into slightly beaten egg white. Roll in nuts. Place 1 inch apart on ungreased baking sheet. Press thumb gently into center. Bake 10-12 minutes. Cool. Fill holes with jam or jelly.
Mix together 2 tablespoons butter, 1 cup sifted confectioner’s sugar and 1-2 tablespoons milk. Beat until smooth. Coat cookies and brown.
NUTTY CRISP BARS
1 cup graham cracker crumbs
1 cup coconut flakes
1 can sweetened condensed milk
1 cup chopped pill nuts
½ cup melted butter or margarine
1 cup casuy chips
Almond extract
Pour melted butter in a 7” x 1 1” or 9” pan. Sprinkle over the butter the graham cracker crumbs, followed by coconut flak4 chocolate bits, casuy chips and chopped pill. Over the layers pour evenly the condensed milk where a few drops of almond extras has been mixed. Bake 30 minutes at 350°. Cool and cut into bars.
MAZAPAN DE PILI
3 cups blanched ground pill nuts
2 cups sugar
1 teaspoon lemon juice and rind
2 cups evaporated milk
½ cup fine bread crumbs
3 egg yolks
Blanch pill and ground fine through a food grinder. In a deep vat, cook ground pili with sugar, milk and water until thick about 15 minutes. Add egg, flavoring and bread crumbs and cook ii minutes more. Place in small paper candy cases. Brown in h oven for 10 minutes.
CRUNCHY JUMBLE COOKIES
1¼ cups regular all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup regular margarine or butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups toasted pinipig
½ cocoa
1 cup seedless raisins (optional)
Sift together flour, soda, and salt. Set aside. Measure margarine and sugar into large mixing bowl; beat until well-blended and smooth. Add egg and vanilla; beat well. Add sifted dry ingredients; mix until combined. Stir in pinipig, cocoa and raisins. Drop by level measuring tablespoon onto lightly greased baking sheets. Bake in moderate oven (350°F.) about 12 minutes or until lightly browned. Remove immediately from baking sheets; cool on wire racks.
SWEDISH HONEY COOKIES
½ cup butter or margarine
⅔ cup packed brown sugar
⅓ cup honey
1 egg
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
In mixer bowl, cream butter or margarine, brown sugar, and honey. Beat in egg. Thoroughly stir together flour, soda, salt, coriander, and cinnamon. Stir into creamed mixture, working to make a soft dough. Divide dough in half; wrap in waxed paper. Chill. Roll out each half inch thick on well-floured surface. Cit into desired shapes with cookie cutter. Place on ungreased cookie sheet; bake in 375° oven for 5-7 minutes or till cookies are golden.
GINGER-RAISIN SQUARES
4 oz. plain flour
¼ teaspoon bicarbonate of soda
¼ teaspoon salt
½ teaspoon ground ginger
4 oz. seeded or seedless raisins
4 oz. chopped nuts
2 oz. butter or margarine
3 oz. soft brown sugar
2 eggs
¼ teaspoon vanilla essence
6 oz. golden syrup
Grease a shallow 9-inch square cake tin. Sift flour, bicarbonate of soda, salt and ginger together. Stir in raisins and nuts. Cream butter and sugar. Beat in eggs one at a time. Then add vanilla and syrup. Add the flour and nut mixture and blend Pour into the prepared tin and bake about 30 minutes in a oven. Mark into squares and allow to cool in the tin before removing.
NUTTY TRICORNES
5 oz. plain flour ½ teaspoon baking powder
1/ teaspoon salt ½ teaspoon almond essence
8 oz. soft brown sugar 6 oz. desiccated coconut
4 tablespoons melted butter 4 oz. chopped nuts
2 eggs
Lightly grease an 8- inch square cake tin. Sift 4 oz. with salt and add 2 oz. sugar. Add melted butter and mi smooth. Then press the mixture into the bottom of the prep tin. Bake for 15 minutes in a 3500 oven. While this is cool prepare the topping: Beat eggs well, then gradually beat in remaining sugar and beat together until the mixture is fluffy remaining flour with baking powder, add to the creamed mixture and beat well. Then add the almond essence, coconut, and Spread this mixture quickly over the pastry, then return to oven and bake for 20 minutes or until browned. Mark into triangle while still warm.
6 oz. peanut butter
1 teaspoon lemon juice
¼ teaspoon salt
1 small can condensed milk
4 oz. chopped raisins
Mix the peanut butter, lemon juice and salt together. Gradually stir in condensed milk. Then add the raisins. Drop in teaspoons onto greased baking sheets, and bake for 10 minutes in a 375ºoven.
CHOCOLATE BROWNIES
2 oz. butter or margarine
½ lb. sugar
2 eggs
3 oz. self-raising flour
¼ teaspoon salt
2 oz. chopped nuts
½ teaspoon vanilla essence
2 oz. plain chocolate1 melted
Grease an 8-inch square cake tin. Cream butter, add sugar and beat until light and fluffy. Add eggs gradually and beat until mixture Is smooth. Gradually add flour and salt sifted together. Then stir in nuts and vanilla. Pour half the batter Into the pre. pared tin. Mix the melted chocolate with the other half, pour over the plain butter and swirl it through with a spoon. Bake In a 350°F oven for 30 minutes. Mark into squares or bars and cut when cold.
PRETZELS
4 oz. butter or’ margarine
6 oz. sugar
2 eggs
2 tablespoons milk
4 oz. self—raising flour
¼ teaspoon salt
3 oz. soft brown sugar
2 teaspoons ground cinnamon
Cream butter with 2 oz. of the measured sugar. Add beaten eggs and milk, and beat until smooth. Add flour and salt sifted together1 and mix to a smooth dough. Wrap in foil and chill for 2-3 hours.
Mix brown sugar, cinnamon and remaining white sugar together, and sprinkle the mixture onto a pastry board. Put dough on the board and roll out to about ¼ inch thick. Cut dough into strips about ½ inch wide and form Into twists., Sprinkle well with the remaining sugar mixture and arrange on greased and floured baking sheets. Bake In a 375°F oven for 12 minutes or until Just delicately browned.
GOLLORIA
1/3 cup margarine
2 cups flour
1 teaspoon baking powder
1/z teaspoon salt
4 tablespoons milk
1 egg
Fat for frying
Syrup:
½ cup sugar
2 tablespoons water
Mix margarine, flour, baking powder. Beat in salt, milk and egg. Mix the mixtures together to form a stiff dough. Knead until smooth.
Break off pieces of dough and roll into pentel pen size rolls. Cut into 1-inch pieces with a knife. Press each piece against tines of fork and roll up to form shells. Fry in deep hot fat. Coat in syrup.
GALLETAS
8 oz. plain flour
½ teaspoon salt
4 oz. sugar
3 oz. butter or margarine
2 eggs
Grated rind of 1 lemon
Egg or sweetened milk for glazing
Sift flour and salt together. Beat butter and sugar until light and creamy. Add eggs at a time, beating well after each additional. Stir in flour and grated lemon rind.
Put on a spoonful of the dough on a well floured board, i using the hands, form into a roll about 6 inches long. Fold I roll in half and twist the two halves round each other. Repeat with remaining dough. Arrange on a greased baking sheet, b with beaten egg or sweetened milk and bake in a 350ºF oval 20 minutes or until golden brown.
VARIATIONS:
CINNAMON GALLETAS: Omit the lemon rind and a611 teaspoon ground with the flour.
ANISE GALLETAS: Omit the lemon rind, and add a few dm of anise flavoring to the creamed mixture.
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