Nana is now 88 years young but unfortunately can no longer bake her wonderful cookies.
She loved to cook.
She always had wonderful cookies waiting for us when we visited.
This is Nana Mancuso's old Italian Sesame Seed Cookie recipe.
These are great with a cup of coffee!
Sift dry ingredients in a bowl.
Cut in oil until mixture resembles small peas.
Stir in slightly beaten eggs.
Add milk and mix thoroughly.
Pull of small pieces and shape into a 1\" log.
Roll each in sesame seeds.
Place on cookie sheet or on parchment paper 3/4\" apart.
Bake at 375 for 20 minutes.
Mix first 6 ingredients together (flour, oats, nuts, coconut, sugar and salt).
In small bowl, mix baking soda and water.
Then melt butter with Karo syrup over low heat; remove pan from heat. Stir in baking soda mixture.
Then stir butter mixture into flour mixture, combining well.
Round 1 tablespoon of batter and press into disks on cookie sheet, 2 inches in diameter.
Bake in middle of oven for 14 minutes at 325\u00b0.
Cool on cookie sheet.
Makes 30 cookies.
Keep in airtight container.
Preheat oven to 375 degrees.
Combine flour, baking powder, sugar and salt.
Cut in shortening until texture is like cornmeal.
Mix together eggs and milk.
Add to dough and mix until smooth.
Roll dough into ropes and break off 1 1/2\" pieces.
Roll each piece in sesame seeds.
Bake on ungreased cookie sheet for about 20 minutes or until golden.
For the Sesame Dressing: Mix well until sugar is dissolved.
For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
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.
Dissolve yeast in warm water.
Add sugar; set aside 5 minutes or until bubbly.
Add salt, oil and 3 tablespoons sesame seed. Stir in flour slowly until a stiff dough forms.
Turn on lightly floured board.
Knead 10 minutes, until dough is smooth and satiny. Cut into 4 pieces.
Shape or cut each piece into 3 parts about 30-inches long.
Braid.
Place braid in tight coil on greased baking sheet.
Let rise until doubled.
Fill a bowl 1/4 with milk; put aside.
Fill a bowl 1/4 with sesame seed; put aside.
Mix all remaining ingredients in a large bowl until it becomes a good consistency for molding.
Set racks in middle and upper part of oven. Preheat oven to 350\u00b0F.
Cream butter and sugar together.
Mix flour and baking powder together. Add to butter mixture, mixing well.
Stir in 1/2 cup water and mix to form dough.
Roll on floured board to about one inch thick.
Cut in pieces about 2 inches by 1 inch.
Roll each piece in sesame seeds.
Arrange pieces on a greased baking sheet.
Bake until golden brown, about 30 minutes.
Cool on wire rack.
Store at room temperature in airtight tin or plastic container.
hite and sprinkle with the sesame seeds. Bake the braid for
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.
lace on a well greased cookie sheet with the end on