ix well.
Chill for 1 hour.
Roll out fairly thin
Grind the nuts and seeds in a high-powered blender of coffee grinder to make a fine nut flour. I often use the back of a wooden spoon to crush the walnuts into a paste. Knead the date roll or mashed medjool dates into the powdered/crushed nuts. Add the cashew butter if desired and continue to knead until an even consistency. Mold into bite-size balls that toddlers can use as finger food. You can grind a large amount of the nuts at one time and store in the freezer for later use.
vide into workable size. Roll dough out into a rectangle
d divide into workable size. Roll dough out into a rectangle
Roll crackers, place in bowl, reserving 1 cup.
Pit dates and cut fine.
Cut marshmallows if large. Combine date, nuts, and marshmallows with crackers in bowl.
Mix well with just enough cream to hold mixture together.
Form mixture into a roll, and roll in reserved crumbs to coat well.
Chill several hours, slice, and serve with whipped cream.
he end product easier to roll and cut as a sushi
combine the marshmallows, dates, crumbs and walnuts.
add enough heavy cream to bind all ingredients together.
shape into a roll about four inches in diameter, and roll in the extra finely crushed crumbs.
roll in plastic wrap, and then in foil.
refrigerate for several hours before serving.
cut into slices.
note: this roll can be prepared days in advance.
Save 1/3 cup crushed graham crackers, placing them on a 12-inch square piece of foil.
Combine remaining ingredients along with remaining crumbs to make a smooth mixture. Form a roll with mixture and roll in the crumbs on the foil.
Wrap foil around the date roll and refrigerate overnight. Serves 6, sliced thin.
Serve with Cool Whip if desired.
Mix first 4 ingredients and microwave to slow boiling point. Stir in pecans and Rice Krispies.
When cool, form into small balls and roll in powdered sugar.
Energy saver.
For the dry mix: Combine all
Let roll mixture rise 1 time.
Roll out on floured surface in a rectangular shape.
Combine sugar, butter and cinnamon.
Spread generously over all dough surface.
Roll dough as for jelly roll. Cut in 1-inch slices and place in cake pan.
Do not use cookie sheet.
Let rise again.
Bake for 15 to 20 minutes at 375\u00b0.
Mix enough coffee with powdered sugar to make a thin icing.
Brush over rolls with pastry brush.
radually, stirring constantly. Cool.
Roll biscuit dough into 1/4
ugar; bring to boil.
Roll pie dough thin and oblong
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
Pat out biscuit dough on floured surface into 1/2-inch thick rectangle.
Mix beef with eggs and seasonings; spread over dough. Roll as for jelly roll; cut into 1/2-inch slices.
Place slices, cut side down, in greased 9-inch square pan.
Bake in preheated 350\u00b0 oven for 30 minutes or until lightly browned.
Spoon soup over each serving.
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
utter ingredients till smooth. Refrigerate for 30 min to firm slightly