Brown meat.
Add salt, pepper and garlic powder as you cook. In a separate large pan, add soup, water and chili.
Bring to a boil.
Turn off heat.
Fry tortillas until tender.
Grate cheese. Chop onion.
Dip 6 tortillas in soup mix.
Place in roasting pan. Sprinkle 1/3 of meat on tortillas, also 1/3 cheese and onion, then repeat until all 2 dozen tortillas are used, ending with cheese.
Bake in oven at 450\u00b0 until cheese melts.
(Put remaining soup on table if desired or pour over finished enchiladas in pan.)
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
Crush 2 dozen cookies in the blender and add 1/4 cup melted butter.
Mix together, reserving 1/4 cup for topping.
Pat in greased 8 x 8 pan and bake for 10-15 minutes at 350\u00b0.
Let cool.
Melt together in double boiler 3 squares semi-sweet chocolate and 1/4 cup butter.
Add 1 teaspoon vanilla and 1 egg and mix well.
Remove from heat and add 1 1/2 cups icing sugar and 1/2 cup chopped nuts.
Put on top of cooled crust and sprinkle remaining cookie mixture on top of filling.
Place in fridge and let cool before slicing.
Preheat oven and spray muffin tins.
Sift and mix well the dry ingredients.
Mix well the liquid ingredients and add to the dry ingredients all at once.
DO NOT OVERMIX!
Bake at 350\u00b0 for 15 minutes.
Notice oven temperature is lower than most muffins as honey will burn easier.
May add nuts.
Yields 2 dozen.
Sift flour, baking powder and salt together.
Cream together butter and sugar.
Add egg yolks and vanilla.
Beat until light and fluffy.
Mix in sifted dry ingredients.
Shape into 1-inch balls.
Push wooden spoon handle through center (twist).
Shape into rings.
Dip each cookie into candies.
Place on lightly greased baking sheets.
Bake in 375\u00b0 oven for 10 to 12 minutes or until golden brown.
Cool on racks.
Serves 2 dozen.
sing the following recipe.
Use: 2 cups of cookie mix, 1 egg
ablespoon onto a lightly greased cookie sheet.
Bake for 9
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
Beat together
butter and sugar.
Add egg and beat well.
Add flour and beat well.
Add vanilla and beat.
Stir in chocolate chips, nuts or M&M's.
Spoon onto greased cookie sheet.
Bake at 350\u00b0 until cookies are golden brown.
Makes about 2 dozen.
Recipe may be doubled.
In a medium bowl, beat 2 eggs and 1 teaspoon of
Cream together butter and sugar in a mixing bowl.
Sift flour, salt and baking powder in another bowl.
Add flour mixture to butter and sugar mixture.
Add eggs, milk and vanilla.
Mix well. Chill dough for 1 hour.
Take out of the refrigerator and roll out very thin on a floured surface using a rolling pin.
Cut with a cookie cutter and put on a cookie sheet.
Bake at 425\u00b0 for 8 to 10 minutes.
Sprinkle sugar on baked cookies.
Yields 6 to 7 dozen cookies.
br>Cut dough with floured cookie cutters.
Transfer cookies to
Cream shortening and sugar until fluffy.
Add molasses and eggs; beat well.
Add flour and dry ingredients.
Roll into small balls and roll in sugar; press (not thin).
Place 2-inches apart on cookie sheet.
Bake in a 350\u00b0 oven for 10 minutes.
Makes about 4 1/2 dozen.
This recipe is over 80 years old.
ivide each half into 2 equal parts.
(You
elatin.
Cut shapes with cookie cutter all the way through
Cream butter.
Add the 1/2 cup powdered sugar, the salt and vanilla as you keep beating.
Beat until very light.
Stir in flour slowly.
Add nuts.
Chill.
Shape into one-inch balls. Place on ungreased cookie sheet.
Bake 15 minutes at 350\u00b0.
Roll hot cookies in the reserved powdered sugar.
Cool and then reroll in the sugar.
ext ingredient.
Attach a recipe card with the following instructions
Shape dough into balls.
Place on ungreased cookie sheet. Yield:
6 dozen.
Sift flour with baking powder.
Cream butter.
Gradually add sugar and gelatin; cream well after each addition.
Add egg and vanilla and beat well.
Gradually add flour mixture, mixing after each addition until smooth.
Force dough through cookie press onto ungreased cookie sheet.
Sprinkle with gelatin.
Decorate as desired.
Bake at 400\u00b0 for 13 to 14 minutes or until golden brown. Makes about 5 dozen.