Bring oil and water to a boil and remove from burner.
Add dry ingredients, and then eggs, one at a time.
After you have mixed completely, bake on a greased cookie sheet for 30 minutes at 375.
I use a large spoon to measure the bagel mixture, and then use my fingers to put a hole in the middle to make it look like a real bagel.
I usually double this recipe, but a single recipe makes about 18 small bagels.
Steam frozen broccoli in microwave.
Place broccoli in 9 x 9-inch pan.
In bowl, mix melted butter, cottage cheese, potato starch, eggs, grated cheese, salt and pepper.
Pour over broccoli. Bake at 350\u00b0 for 1 hour or until edges turn brown.
Makes 6 to 8 servings.
Recipe can be doubled.
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
Preheat oven to 350\u00b0F
Cream together brown and white sugar, margarine and vanilla and maple extracts.
Beat in egg.
Sift in flour, baking powder and soda and salt until combined.
Stir in flaked brazil nuts (or coconut).
Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
Press a macaroon candy into the centre of each tablespoonful of dough.
Bake 10 to 12 minutes, depending on your oven.
Cool on wire rack.
Freeze really well.
op.
To make the macaroon topping, beat egg whites to
easpoon lemon filling into each Macaroon Tart Shell.
Top with
everal hours.
Meanwhile combine macaroon ingredients by hand in a
sp. lemon mixture into each Macaroon Tart Shell.
Top each
Combine milk, egg yolks, sugar and salt.
Bring to a boil.
Add gelatin which has been dissolved in a little cold water.
When mixture is cold, add the 3 beaten egg whites and vanilla.
Mix in macaroon crumbs (or vanilla wafer crumbs).
Stir occasionally until mixture begins to thicken.
Put in mold (dish).
Serve with whipped cream.
Serves 8.
Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet.
Place in freezer while preparing remainder.
In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping.
Fold crushed cookies and pecans into remaining whipping cream.
Spoon over sherbet, sealing to edge.
Garnish with 2 tablespoons coconut. Freeze 6 hours or until served.
A two tiered treat of tangy sherbet and crispy macaroon cream.
Make it early and freeze.
Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
In small mixer bowl, combine cream cheese and sugar. Gradually add milk, beating until mixture is smooth.
Stir in macaroon crumbs, dates and pecans.
Beat cream just to soft peaks. Fold whipped cream into cheese mixture.
Turn into pie shell. Chill until firm.
Garnish with orange.
Preheat oven to 375 degrees. In small bowl, beat the egg until light and pale yellow. Add the butter, sugar, salt, vanilla, and lemon juice. Mix well. Stir in the coconut. Spoon about 2 tablespoons of the lemon macaroon mixture on top of each muffin half, spread it to cover the top. Place the halves on an ungreased cookie sheet. Bake for 20 to 25 minutes or until the topping puffs and turns golden brown. Best served warm. Serves 6.
ou are using kosher for Passover margarine this may take some
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
oasted macaroons.
Freeze the macaroon/almond crumbs until needed (this