large, oiled bowl. Cover with a tea towel or plastic
Add the milk and mix with the dough hook of a
nd a pinch of salt with an electric mixer until creamy
inch square cake pan with parchment paper.
Whip eggs
Cream butter and sugar
Beat in extract
Gradually blend in flour
Cover and refrigerate for an hour
Roll into one-inch balls and place one inch apart on un-greased cookie sheet
With the end of a wooden spoon make a indention in the ball and fill with jam
I have used Variety of jams and jellies Raspberry being the best! but Apricot is yummmie too, along with apple, blackberry, blueberry the possibilities are endless.
Bake at 350 for 14 to 18 minute.
00b0F. Line 2 baking sheets with parchment paper. For the dough
Place flour in a large bowl. Make a well in the center. Add heavy cream and enough lemonade to mix to a soft sticky dough. Knead gently on a floured surface until smooth.
Press dough out into an 8-inch square then cut into 16 squares. Arrange, just touching, in a greased camp oven.
Cook scones, covered, for 30 mins, or until scones sounds hollow when tapped on the bottom. Serve warm with jam and cream.
0b0F Line a baking sheet with foil and lightly oil or
Cream butter and sugar.
Add egg yolks and vanilla.
Beat until light and fluffy.
Stir in flour.
If necessary, chill until firm enough to handle.
With floured hands, roll into 1-inch balls. Place 1 1/2-inches apart on cookie sheets.
Using a floured thimble, make a small indentation in center of each cookie.
Fill with jam.
Bake at 325\u00b0 for about 20 to 25 minutes.
Cool on racks. Makes about 4 dozen.
Heat oven to 350\u00b0.
Mix sugars, shortening, peanut butter and egg.
Stir in flour, baking soda and baking powder.
Reserve 1 cup dough.
Press remaining dough into ungreased rectangular pan, 13 x 9 x 2-inches.
Spread with jam.
Crumble reserved dough and sprinkle over jam.
Bake until golden brown, about 20 minutes. Cool and drizzle with Glaze.
Cut into bars, about 2 x 1 1/2-inches.
Makes 3 dozen.
Mix sugars, shortening, peanut butter and egg.
Stir in flour, soda and powder.
Reserve one cup (scant) dough.
Press remaining dough into ungreased 13 x 9-inch pan.
Spread with jam.
Crumble remaining dough over jam.
Bake 20 minutes at 350\u00b0.
Cool and drizzle with glaze.
ugar and butter until crumbly. With the motor operating, add the
Cover base of basin with jam, then fill with pudding mixture. Cover basin
Spread jam on 1 slice of bread, top with other slice.
combine egg and milk, dip sandwich in, then fry both sides in butter until crisp.
Dust with powdered sugar, top with cream and topping.
Mix the flour, baking powder, brown sugar and oats.
Cut in butter until crumbly.
Pat 2/3 of the mixture into a 9 x 13 x 2-inch pan, buttered.
Spread with jam.
Cover with remaining crumb mixture.
Bake at 350\u00b0 for 35 minutes.
Preheat the oven to 375\u00b0F. Whisk egg yolks, sugar, cream, flour and lemon peel in a large bowl. Set aside.
Beat egg whites in a medium bowl with an electric beater until soft peaks form. Gently fold into yolk mixture.
Melt butter in a large ovenproof skillet on low heat. Pour in egg mixture. Place pan in oven and bake for 6 mins, until risen and golden. Slide onto a heated serving dish and spread with jam. Fold omelet over and dust with icing sugar. Cut crosswise into thick slices and serve immediately.
edges on top. Brush top with extra milk. Bake for 25
anilla in a large bowl with an electric mixer until creamy
00b0F. Line 2 baking pans with parchment paper.
Beat butter
Cut the crusts from bread, then lightly spread each slice with the butter.
Spread six slices with jam, and then sanwich them together with the remaining buttered bread.
Using a round pastry cutter, stamp out four circles from each sandwich.
Arrange on a serving plate and serve as soon as possible.