Mix all ingredients at one time in a large bowl.
Let stand a while, then take small portions and roll out real thin, using graham flour.
Use hard tack rolling pin (after rolling with regular rolling pin) to make marks.
Cut in squares.
Bake at 400\u00b0.
I use pizza cutter.
Cook sugar, syrup, water and coloring to 305\u00b0 (hard crack stage).
Add cinnamon oil or desired flavoring.
Pour into buttered pan.
Crack when mixture becomes hard.
hem then when they are hard, put them together in a
aking a double or triple recipe for the whole family or
Line pan with foil and butter.
Ridge sides 8 x 8 x 2-inch. Butter 1-quart saucepan.
Combine sugar, syrup and water.
Bring to boil; stir until sugar is dissolved continuously.
Cook until hard stage.
Remove from heat; add flavor and coloring.
Pour into prepared pan.
When set around edges, take foil out and cut; work fast.
Roll in confectioners sugar.
Cut with scissors.
Boil the first 3 ingredients together to hard crack stage (300\u00b0).
Remove from heat and add flavoring and coloring.
Pour onto a lightly buttered cookie sheet.
Score and then cool. Break and cut into pieces.
Dust with powdered sugar.
Mix first three ingredients.
Cook until hard crack (300\u00b0). Add flavoring and coloring.
Put on greased cookie sheet and cool until lukewarm. Cut into pieces with scissors.
Cook sugar, syrup and water to hard crack stage (300\u00b0). Remove from heat.
Add flavored oil and food coloring.
Pour onto cookie sheet that has been sprinkled with powdered sugar.
When cool, crack and sprinkle with more powdered sugar to prevent candy from sticking together.
Stir only until it boils.
Mix sugar,
water and food coloring in a large saucepan and stir
over
medium
heat
until
dissolved.
Boil
without stirring until temperature reaches 310\u00b0 or drops of syrup form hard brittle
threads in cold water.
Remove from heat.
After boiling has
ceased, stir in flavoring
and coloring.
Pour on to greased cookie
sheet,
or a cookie sheet in which you have pressed powdered sugar.
Mix sugar, karo and water in saucepan. Place over medium heat, stirring constantly until mixture boils.
Cook without stirring until mixture forms a hard ball.
Add coloring and flavoring.
Pour onto a greased sheet.
After it hardens, cut with scissors or break into pieces.
Roll in powdered sugar.
Cook until forms a hard string in cold water.
Add flavoring and color (if desired).
Pour onto greased cookie sheet.
ith a dollop of the Hard Sauce(see below).
May
ou're having a really hard time, it may not be
br>You can quadruple this recipe and make as many as
br>To make the crust: (Recipe makes 2-10\" crusts or
s hard to find, but the other spices are easy. Make this recipe
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
se any sugar cookie dough recipe you like- to include purchased
Chop eggs and onion.
Mix in drained peas, salt and pepper to taste.
Mix with mayonnaise.
If more is needed, double recipe.
Combine ingredients in a blender or food processor and process until it becomes a stiff paste; approximately two minutes. Line a three cup mold or bowl with saran wrap and pack in pate mixture. Cover and refrigerate overnight.
Unmold and place on a serving plate and garnish with parsley. Serve with crackers or melba toast. This easy cold appetizer recipe is an excellent choice.