To Make The Apple Filling: In a large skillet over
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
Bring water and syrup to a boil.
Lower the heat and gradually pour in the mochi flour, stirring constantly.
Mix hard and well. Mixture will harden rapidly.
Form into small patties.
If desired an (sweet bean filling) can be filled into each patty.
To add color, add a few drops of food coloring to the syrup before adding the mochi flour.
Make the mochi balls:
Mix the shiratama
nd punch down.
Filling: Mix brown sugar, cinnamon & butter
esame oil.
Place the mochi on the oiled pan, and
Mix dry ingredients first. Gradually add liquids to dry ingredients.
Add butter last.
Mix slowly from the bottom so that it won't be so lumpy.
Grease two 9 x 13-inch pans.
Use half of the recipe for one pan.
Bake at 350\u00b0 for 1 hour.
Prepare Mochi Mochi marinade and marinate chicken over
Preheat oven to 450 degrees F (275 degrees C).
Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
Wrap each mochi cake in seaweed; serve warm.
efrigerator overnight.
Danish-almond filling: Put almonds, sugar and
For the Cabbage Filling: cut the cabbage into quarters.
Mix Mochi and baking powder in a bowl.
Beat eggs and add milk them add Mochi mixture.
Add butter, sugar and vanilla.
Mix well.
Pour into pan.
ire racks.
Prepare Cookie Filling: In large mixing bowl, combine
erogies.
To make Mushroom Filling: Saute onion in butter until
3 to 5 minutes. Pour mochi mixture into a spherical mold
lastic bag.
MAKING THE FILLING. Alternatives: [1] If you