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#64
11-28-2007, 12:46 PM
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3 egg whites 1/4 tsp cream of tartar 1/8 tsp salt 3/4 cup sugar 1/4 tsp almond extract 2 cups flaked coconut In 2 1/2 quart bowl, beat egg whites, cream of tartar and salt until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in almond extract and coconut. Pre-heat oven to 300 degrees. Drop mixture by teaspoonfuls into small baking cups. Place them about 1 inch apart onto a cookie sheet. Bake just until edges are light brown, 20 to 25 minutes. I hope this is what you are looking for. |
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#65
11-28-2007, 01:10 PM
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4 to 6 eggwhites 1 cup granulated sugar butter icing 1/4 cup all purpose flour 1/2 cup cashew nuts, pounded until powdered and then sifted 1 cup cake crumb Pre heat oven at 200 degrees F. Beat the egg whites until stiff. Add the sugar gradually -- 1 tablespoon at a time. Fold in the flour and the cashew nuts. On a greased and floured cookie sheet, press the mixture through brown paper cone in shape of an oval. Bake for 15 minutes or until lightly brown. Let cool. Spread butter icing on one cookie and cover with another. Spread a little icing on all sides and roll in cake crumbs. BUTTER ICING 3/4 cup sugar 3/4 cup Carnation evap milk 1 cup butter Dissolve sugar in evap milk. Set aside. Cream butter until light and fluffy. Pour sugar-milk mixture in thin streams beating continuously until well blended. ** to shorten creaming time use 1 cup powdered sugar instead of granulated sugar. Hope this works for you. 
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#67
11-28-2007, 01:35 PM
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 I agree with the previous posts. It's easier to buy than to make them, but if you really want, I have a good recipe. The recipe has 3 stages which the author referred to as 'beating' -- the first beating you have to let the dough rise for 30 minutes. The second beating, you have to add mixtures, then let rise for another 30 minutes. The third beating, you have to let it rise for 60 minutes. After that, you can put it in molds with all the trimmings; and then you have to let it rise again before you can bake them.I was going to make some for my Mom, but the process is so long. There must be a shorter version some where, but this recipe is supposed to be really good and flaky. |
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#68
11-28-2007, 01:48 PM
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 It has been a while since I had some. If I make some, nobody will eat them but me. Which is not so bad  ... You know what?... this will make a great Christmas present. You can add some food coloring also -- about 3 drops should do it. I myself prefer the natural color. Maybe I can use colored wrapper.
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#69
11-28-2007, 02:05 PM
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I have a 'no-bake' cookie recipe, but you still have to cook the ingridients over the stove -- the ingridients are oatmeal, peanut butter, butter, cocoa.
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#70
11-28-2007, 02:37 PM
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INGREDIENTS * 1 cup unsweetened cocoa powder * 2 cups white sugar * 1/2 cup vegetable oil * 4 eggs * 2 teaspoons vanilla extract * 2 cups all-purpose flour * 2 teaspoons baking powder * 1/2 teaspoon salt * 1/2 cup confectioners' sugar DIRECTIONS 1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours. 2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. 3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. |
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#71
11-29-2007, 12:42 PM
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1 1/2 cup butter or margarine 2 cup sugar 5 eggs 2 1/2 cup all purpose flour 1/4 cup cocoa 1 tsp vanilla 1 tsp salt 1 1/2 cup chopped cashew nuts or walnuts Pre-heat oven at 350 degrees F. Cream butter and add sugar. Cream thoroughly. Add the eggs one at a time. Combine the dry ingredients. Add to the butter mixture and beat until blended. Stir in chopped nuts. Pour into a greased square or rectangular pan (13X16). Bake for 25 minutes or until done. **This is the original recipe. I don't use 2 cups of sugar, I think it's too sweet-- I only put 1 cup. I also don't like nuts, but I like a lot of chocolate. I add 1/2 cup of dark or semi-sweet chocolate chunks, so there's melted chocolate in every bite -- yum  . Try hershey chocolate morsels or for really rich and yummy chocolate, use german chocolate -- I use Baker Girl brand. I also cut back on the margarine. If you can find Smart Balance brand buttery spread with flax seed -- it only has 5 grams of fat per tablespoon. But you need the fat to make your brownie really soft and moist, so I mix smart balance and cannola oil.
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#73
11-29-2007, 01:13 PM
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NO-BAKE FRUIT CAKE 1 c. Liberty Condensada 2 tsps. grated lemon grind 2 tbsps. lemon juice 2-3 c. marshmallows, cut in small pieces with scissors 1 pkg. (71/4 oz) pitted dates, cut in pieces with wet scissors 1 jar (8 oz) candied fruits 4 1/2 c. Graham cracker crumbs 2 c. nut meats, coarsely chopped maraschino or candied cherries Crush graham crackers crumbs and sift through a coarse sifter. Set aside. Combine Liberty Condensada, lemon rind and juice, marshmallow, dates, candied fruits, nuts and graham crackers in a bowl. Blend until fruits and nuts are well coated with graham crackers crumbs. Pack mixture firmly into a 9 inch loaf pan lined with waxed paper. Cover with tin foil and store in a cool place (play it safe put it inside the fridge) at least two days before serving. Remove cake from pan , peel off waxed paper and decorate with candies cherries. Slice and serve. If you ever tried this recipe let me know how it turned out. :mrgreen: |
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#74
12-01-2007, 09:54 AM
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do you have a recipe for chocolate muffin the one with water as ingredients?
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#75
12-01-2007, 09:58 AM
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Re: Breads and Pastries Recipes
