rizzle the mixture over the potato salad and stir in lightly
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.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
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.
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.
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.
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.
Peel potato skins in thin strips. Set peel aside.
In large bowl, combgine olive oil, seasoning salt and paprika.
Add potato skins & toss in seasoned oil to coat well.
Lay out in single layer on cookie sheets.
Bake in 425 F oven 15 - 30 minutes, checking every 5 minutes after 15 minutes have elapsed to remove crisp, golden potato skins.
Once all skins are baked, lay them out once again on cookie sheets and sprinkle with green onion & Monterey Jack or Cheddar cheese.
Bake 5 to 10 minutes or until cheese has melted.
75\u00b0. Spray a large cookie sheet with Pam. Unroll pizza
br>In large bowl, stir cookie base ingredients until soft dough
00\u00b0F.
Prick the potato in several places with a
portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
Sweet Potato Mash
Preheat oven to
br>Peel and cube sweet potato in to small cubes. Also
re no large pieces of cookie remaining.
Line a baking
/2 of the recipe as this recipe makes 2-9 inch
Peel and dice baked sweet potato.
Cut potato and margarine into flour which has been sifted with baking powder and salt.
Add butter flavoring to milk and add to mixture.
Stir until thoroughly mixed.
Turn onto floured board and knead gently.
Roll to 1/2-inch thickness and cut with biscuit cutter.
Bake on greased cookie sheet at 400\u00b0 for about 12 minutes (yields about 1 dozen).
A Blair kitchen-tested recipe.
Delicious, delightfully different.