|1 1/2||cup||flour, all-purpose|
|1/2||cup||butter or margarine, softened|
|1/3||cup||brown sugar, packed|
|3/4||cup||brown sugar, packed|
|1||cup||powdered sugar, sifted|
|1||tablespoon||butter or margarine, melted|
|Preheat oven to 350 degrees. In a mixing bowl, beat together 1 1/2 cups flour, 1/2 cup butter and 1/3 cup brown sugar. Press into the bottom of an ungreased 13x9x2 inch baking pan. Bake for 10 minutes. |
In another bowl, beat the eggs. Stir in the coconut, 3/4 cup brown sugar, 2 tablespoons flour, baking powder, vanilla extract and salt. Stir in the chopped nuts. Spread over the baked mixture. Bake for 20 minutes longer, or until set.
Meanwhile, combine the powdered sugar and melted butter. Add enough lemon juice to make a glaze. Drizzle over the warm bars in the pan. Cut into squares.
1 1/4 c Firmly packed light brown
Sugar 3/4 c Butter flavored crisco
2 tb Milk
1 ts Vanilla
1 3/4 c Flour
1 ts Salt
3/4 ts Baking soda
1 c White chocolate chunks
1 c Pistachios, toasted, skinned
Preheat oven to 375F. Place sheets of foil wrap on cooling surface. Beat brown sugar, crisco, milk and vanilla until well blended, then beat in egg. Combine flour, soda and salt then add to creamed mixture just until blended. Stir in white chocolate and nuts gently. Drop by teaspoonfuls 3" apart on ungreased cookie sheets. Bake, one sheet at a time, about 8-10 minutes for chewy or 11-13 minutes for crisp cookies. Cool on sheet 2 minutes, remove to foil. Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995 Shared by Carolyn Shaw 12-95
Ingredients in Part 1 The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking. This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9" in diameter and less than 1/4" thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a 1" gap all around to allow air to circulate. Preheat oven to 450~. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9" in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack. Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough ~ or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads. Bakers' Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen email@example.com. -----
1 Large Eggplant
3 Large Tomatoes -- sliced 1/2-in thick
1 1/2 Pounds Mozzarella Cheese -- sliced 1/4-in thick
1 Large Onion -- sliced thin (optiona
Red, White, and Blue/Black Casserole (Eggplant casserole with tomato and cheese)
Cut the eggplant lengthwise once, then slice crosswise into semidisks about 3/4 inch thick.
In a shallow casserole dish (2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then fol- low this with slices of tomato, then slices of mozzarella cheese. Repeat until the whole dish is full. It should appear from the top to have bands of red, white, and black.
Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25-30 minutes at 350 deg. F.
contributed by Richard Newman-Wolfe, University of Rochester, Rochester NY, Nemo@Rochester.ARPA, from The Victory Garden Cookbook(?)
Serves 4-6. 5 minutes preparation, 30 minutes to bake.
You may wish to put a layer of onions on the bottom, horizontally, before you put the eggplant in the pan.
This only works with European-style eggplant; Japanese and Asian eggplants are too narrow.
1 tb Vegetable oil
2 Garlic cloves; minced
1/2 ts Minced fresh ginger root
2 Celery stalks
-- cut into julienne strips 8 c Chinese cabbage chunks
-- (1-inch pieces) 1/2 lb Fresh mushrooms, sliced
3/4 c Spinach
-- washed and torn in pieces 2 tb Kikkoman Soy Sauce
Heat oil in large skillet or Dutch oven over medium-high heat. Add garlic and ginger; saute until garlic is lightly browned. Add celery; stir-fry 2 minutes. Add cabbage and mushrooms; stir-fry 2 minutes. Add spinach; stir-fry 2 minutes. Add soy sauce and toss to coat vegetables. Serve immediately. Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
|3||each||bacon, slices, diced|
|1/4||cup||onion, finely chopped|
|16||oz||corn, can, cream-style|
|1||parsley, fresh, finely chopped|
|Place bacon and onion in a deep, 2 quart, heat-resistant, non-metallic casserole. Heat, covered with paper toweling, in microwave oven 3 minutes. Add remaining ingredients, except parsley. Stir to combine. Heat, uncovered, in microwave oven 5 minutes or until soup is heated through. Stir occasionally. Allow soup to stand 2 to 3 minutes before serving. Garnish with parsley.|
1 1/2 c Lowfat milk
1 c Buttermilk
1 c Cornmeal
1 c Fresh uncooked corn kernels
1/4 c Butter or margarine
1 T Sugar
1/2 t Baking soda
3 lg Eggs, separated
-----------------------------TO VARY THE FLAVOR----------------------------- A little sauteed onion 1 c Grated Swiss cheese
Some fresh herbs Adapted from "Corn: Meals and More" by Olwen Wodler. This souffle type of preparation must be served directly from the oven. Preheat oven to 350
Vegetable Pasta Salad**
Grandpa Snub's Chili
Subscribe to Newsletter
© 2017 Quench Magazine