For sugar cookies:.
Preheat the oven
easure the exact amount of sugar into a separate bowl. (Do
ot appear in many traditional recipes for Typsy Laird.).
How to
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
Mix all ingredients together.
Use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.
Mix thoroughly all ingredients.
For drop cookies - place on cookie sheets and proceed with baking.
For sugar cookies - chill dough at least 1 hour.
Roll out to 1/2 inch thick on floured surface. Cut into desired shapes.
Place on ungreased cookie sheets and bake 6-8 minutes at 350 degrees F. Bake until the bottom edges of the cookies are a very light shade of brown.
Cool and frost with your favorite frosting.
cup plus 2 tablespoons sugar free shortbread cookie crumbs (about
and a half cup powdered sugar; stir in a few drops
Beat all ingredients well.
Consistency is improved by thoroughly beating.
For thinner icing, add more egg white; for thicker icing, add more sugar.
Keep bowl covered with damp towel.
efind flour and add oil for moyan in it. Mix nicely
Cream shortening & sugar.
Add eggs, sour cream & vanilla. Sift dry ingredients together.
Add to creamed mixture & blend. Roll out on floured board.
Cut into shapes.
Bake at 350 for 15-18 minutes.
Sprinkle with sugar before baking for sugar cookies. Frost after baked & cooled for holiday cookies.
o cook, remove from heat for a bit.).
Mix in
alnut size round balls.
FOR SUGAR SYRUP.
in a pressure
Preheat oven to 350\u00b0. Sift together first 6 ingredients; set aside. Combine eggs, applesauce and melted shortening. Add flour mixture. Stir in nuts. Pour into a greased 9 x 5-inch pan. Bake for 1 hour.
Beat egg whites until very stiff.
Add 1/2 of powdered sugar slowly.
Add vanilla, salt and cream of tartar.
Add remaining powdered sugar.
Spread on cookies.
ound Belgium waffle maker).
For sugar-free syrup we use 1
Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until smooth and of spreading consistency. Can be doubled. Divide and add food coloring as desired.
Cream Parkay margarine until fluffy.
Add sugar, 1/2 cup at a time.
Mix well; add vanilla and milk.
Combine confectioners' sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.
Cook the milk and flour, stirring constantly, until thick. Mix the Crisco, sugar and vanilla; whip until fluffy (test to feel for sugar).
When milk is cool (must be cool, or it melts), mix the two together.
Frost a 1, 2 or 3 layer cake.