irections for sauce:
This recipe makes enough sauce for about
ream scoop here.
For best results, pack the coconut mixture
he same size as the macaroons, and place on the flat
ith a little whipped cream (recipe follows) or cinnamon on top
nd continue baking until the macaroons are lightly golden on the
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
vernight.
For the coconut macaroons, reduce oven to 250\u00b0F
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
egrees F.
Chop coconut macaroons coarsely.
Melt butter in
he bowl over the crumbled macaroons. Toss to coat.
To
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
ays.).
To Prepare the Macaroons: Preheat the oven to 400
lace. Taste of cake is best when stored for 4 weeks
hickened, about 5 minutes.
Best if made ahead and refrigerated
*Mazola oil work best in recipe.
I have given out this recipe to some friends and family
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.