0 1/2 inch jelly roll pan, or line pan with waxed
o 400\u00b0.
Grease jelly roll pan, then cover with
15 x 11-inch jelly roll pan lined with greased
5 1/2 inch jelly roll pan, or spray with Pam spray
Combine first four ingredients.
Wrap in waxed paper; chill and roll thin.
Cut into four-inch circles.
Place 1 tablespoon jelly or jam in each.
Fold in half. Place on baking sheet.
Bake for 10 minutes at 400\u00b0.
Sprinkle warm cookies with sugar.
Yields 4 to 5 dozen.
Separate eggs.
Beat egg yolks; add 1/2 cup sugar and 1 teaspoon vanilla.
Beat until lemon color.
In small bowl, mix 1 cup cake flour and 1/4 teaspoon salt.
Sift together, then put in egg mixture.
Set aside.
Now, beat egg whites until real stiff. Beat until stiff enough to hold peaks, then fold in egg mixture with flour.
Put on foil covered cookie sheet.
Bake at 350\u00b0 for 15 minutes.
Turn upside down on powdered sugar dusted towel.
Take off foil and roll up.
When cool, put jelly or jam on it.
r>for about 13 minutes or until done.
Cut crisp
Sprinkle counter top with flour.
Place 1 biscuit on counter. Sprinkle some flour on biscuit.
Roll out dough with a smooth glass or rolling pin to about a 4 to 5-inch circle.
Careful not to make holes in the dough.
Place a tablespoon jelly or jam in center.
Wet fingertip in a cup of water and wet edges of biscuit dough.
Fold dough over.
Take a fork and dip it in the flour, then crimp around edges of dough with fork.
If dough sticks to fork, dip fork in flour.
Fry in all vegetable shortening over medium-high heat.
Combine dry ingredients in a mixing bowl. Make a well in the center of dry ingredients. Pour in liquid ingredients in the well and mix until just moistened. Fill in greased muffin pans 1/3 to 3/4 full of batter. Spoon 1 teaspoon of jelly or jam on top. Bake at 400\u00b0 for 20 to 25 minutes. Very light and tasty. Serves 6 to 8.
Mix thoroughly the Shortening, Peanut Butter, Sugar, Brown Sugar and Egg.
Add the Flour, Baking Soda, Baking Powder, and Salt.
Cover and chill.
Preheat oven to 375.
Shape into 1 inch balls.
Place 3 inches apart on a cookie sheet.
Press thumb into center.
Bake for 10 - 12 minutes.
Spoon small amount of Jelly or Jam into each thumbprint.
Yield:
approximately 3 dozen cookies.
Beat eggs and sugar until very thick. Add water. Add sifted dry ingredients by folding in gently. Line a cookie sheet with greased wax paper. Pour in batter and spread evenly. Bake about 12 minutes at 375\u00b0 to 400\u00b0. Turn out onto a cloth sprinkled with powdered sugar. Cut off crisp edge of cake; slowly tear off wax paper, then spread with warmed jelly or jam. Roll up quickly with the seam to the bottom. Let cool before slicing.
Sift together flour, sugar, salt and baking powder.
Cut in butter, unbeaten egg and vanilla.
Form into dough. Place on lightly floured board.
Divide into 4 equal parts. Shape into rolls 13\" long x 3/4\" thick. Place on ungreased cookie sheet 4\" apart and 3\" from edge.
Make a depression with handle of knife about 1/3\" deep lengthwise and down the center of each.
Fill with red jelly or jam.
Bake at 350\u00b0 for 15-20 minutes.
While warm, slice diagonally.
Combine flour, sugar and baking powder.
Cut in butter and peanut butter until mixture resembles coarse meal.
Stir in eggs, mixing well until all flour is incorporated.
Press half of mixture into greased 13x9x2 baking pan.
Spread grape jelly or jam over peanut butter mixture (don't worry if crumbs get mixed in while you're trying to spread the jam- it doesn't matter).
Crumble remaining dough over jelly.
Bake in preheated 375 degree oven for 30 to 35 minutes.
Cool and cut into bars.
Preheat oven to 400\u00b0.
Grease bottom of regular size muffin pan.
Beat egg; stir in milk and oil.
Mix in remaining ingredients except jelly or jam.
Mix until flour is moist. Batter should be lumpy.
Fill muffin cups 1/2 full; drop 1 teaspoon jelly or jam in center of each, add batter to fill cups 2/3 full.
Bake for 20 to 25 minutes or until golden brown. Remove from pan immediately.
Grease 12 medium muffin cups.
Beat egg, oil,banana and milk together lightly with a fork.
Stir in sugar.
Sift dry ingredients together into first mixture and stir only until ingredients are moistened and all dry ingredients are mixed in.
Spoon into muffin cups, filling 2/3 full.
Make a depression in top of each muffin with tip of spoon and fill with 1 teaspoon of jelly or jam.
Bake at 375 degrees for 15-20 minutes or until toothpick inserted near middle comes out clean.
Mix eggs& milk with a fork until blended.
In a non-stick omelette pan melt 1 tablespoon butter over medium-high heat, when butter stops foaming pour in eggs, swirling around pan to distribute evenly.
Cook, lifting sides of omelette to let uncooked egg flow underneath, until almost set (about 1 minute), spread jelly or jam of choice over half of omelet.
Fold plain side of omelette over jelly and cook for an additional 20 seconds.
Serve at once.
Salt& pepper to taste.
he middle with your fingers or some sort of kitchen implement
Form small balls; roll in brown sugar.
Depress small hole with finger; put in small amount of jelly or jam of your choice. Bake at 375\u00b0 for 12 to 15 minutes.
Let first two ingredients warm to room temperature.
Blend together, then add flour, 1/4 at a time, work in with fingers and chill.
Break off small chunks.
Mold into small sized muffin tins, as for tarts.
Fill with jelly or jam and bake 20 minutes in a 400\u00b0 oven.
Set oven at 375\u00b0.
Cream butter and sugar to a fluffy consistency.
Add flour.
Mix thoroughly.
Shape into olive size balls.
Arrange on an ungreased cookie sheet.
Press small well in center of each cookie with tip of handle of wooden spoon.
Fill center with jelly or jam.
Bake at 375\u00b0 for 15 to 20 minutes or until delicately brown on edges.
Makes about 50 cookies.