Cream sweet butter with granulated sugar.Add egg yolks and flour.Press on large cookie sheet, which has been buttered. Bake 20 to 25 minutes in a 300\u00b0 oven.Cool.Spread with raspberry jam. ...
Mix the sugar, cornstarch, salt, vinegar and beet juice together and cook until sauce is clear.Add the cooked sauce to the beets and keep in warm place for 30 minutes.Add 2 tablespoons butter. ...
Combine all ingredients in a large saucepot.Bring slowly to a boil.Reduce heat; simmer, stirring constantly until thick. Pour hot into jars, leaving 1/4 inch headspace.Adjust caps. Process 10 minute ...
Peel and slice 1/2 watermelon; wash and peel.Soak in 2 quarts water with 2 tablespoons salt.Let stand overnight. Drain; add clean water.Boil 30 minutes.Make syrup; add cherries and juice and boil 45 ...
In a large bowl, combine rolled oats, shredded coconut, almonds, sesame seed, sunflower seeds and wheat germ.Combine honey and oil.Stir into oat mixture.Spread on a 13 x 9 x 2-inch baking pan.Bake a ...
Mix vinegar and sugar in a container with a tight fitting lid. Add your sliced onions making sure the liquid covers the onions. Refrigerate for several hours or overnight before serving.This is grea ...
Combine all ingredients and store in a sealable container or zip lock plastic bag. This will keep up to 4 months in the pantry, depending on the humidity (you may just want to keep it in the freezer ...
Bring tomatoes and sugar to boil (10 minutes), stirring. Remove from heat.Add jello.Put into jars; seal with wax. ...
Combine cucumbers, onion and green pepper in a large bowl. Add sugar, vinegar, salt and celery seed.Mix well.Cover and store in refrigerator.Wait 24 hours before eating.These will keep about 3 month ...