Add sugar, salt, baking powder, anisette; beat until smooth.
In
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
Beat together eggs, oil, sugar, salt, vanilla and 3 tablespoons Anisette until light in color. Add gradually the flour and baking powder; mix well. Knead in chopped nuts, candied fruit, if desired. Shape into 2 loaves. Place loaves on 2 greased cookie sheets and bake at 350\u00b0 for 30 minutes, until golden. Cool and slice at an angle into slices. Place flat down on cookie sheet. Bake at 350\u00b0 for 10 minutes, until \"toasted\". Sprinkle with sugar.
Cut cookies in half lengthwise.
Cover bottom of 12 x 9-inch pan with sliced cookies.
Cook vanilla pudding according to package directions, adding 1 tablespoon rum.
While still hot, pour over cookie layer.
Add another cookie layer.
Repeat with chocolate pudding.
Add another cookie layer.
Top with Cool Whip. Garnish with nuts, jimmies or cherries.
Refrigerate overnight.
Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
Brush cookies or spray cookies with rum.
Pour prepared vanilla pudding over cookies.
Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
Cover cookies with prepared chocolate pudding.
Cover chocolate pudding with Cool Whip.
Refrigeate for at least 4 hours.
b>cookie sheet with parchment or foil.
Combine eggs, anise extract, anisette
Preheat oven to 350 \u00b0F.
Arrange sliced breads on a lined cookie tray at least 3 inches apart.
Brush tops with anisette wine.
In a bowl, stir together pistachio butter, egg and sugar.
Equally spread pistachio mixture on each slice bread. Top with slivered almonds.
Bake for 5 minutes or until tops are bubbly and toasted lightly. It's done when bottom of each sliced bread are golden brown.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Cream eggs, sugar and butter together.
Add rest of ingredients.
Mix well.
Drop by teaspoon on ungreased cookie sheets.
Bake at 400\u00b0 for 10 minutes.
Line a 9 x 13-inch pan with the Anisette Toasts, reserving one.
Pour flavored milk over each biscuit.
Set aside.