mix the sugar and olive oil in the
Soak the apricots in water overnight.
Drain off water. Puree apricots. Add honey and simple syrup. Store in refrigerator.
Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.
To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.
In large bowl, mix sugar and butter. Beat in egg
ahrenheit.
Cream butter and sugar in bowl until fluffy.
Put the oil in a small sauce pot and add the thin slice of ginger.
Warm over low-- until the fragrance of the ginger is brought out-- DON'T FRY the ginger, though.
Allow the oil to cool to room temperature or slightly warm.
Remove slice of ginger.
Add in the sugar and mix together.
Use this scrub on your rough areas-- if you want something less abrasive, substitute a finer grade of sugar.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Beat sugar and lard together until light and fluffy.
Add egg and beat.
Put flour, baking powder, soda, and salt in after you add hot water.
Add flour mixture and vanilla.
Drop on greased pan and bake at 400\u00b0 for about 10 minutes.
Sprinkle with sugar.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
Cream the shortening, sugar and vanilla.
Add egg;
Set aside. Place butter and sugar in bowl of electric stand
utter and 1/2 cup sugar until well blended and smooth
Bring water to a boil in a small saucepan.
Pour in sugar. Stir until sugar is completely dissolved.
Remove saucepan from heat and allow contents to cool.
Refrigerate in a sealed container until ready for use.
Day 1:
Soften butter and mix with sugar until creamy.
Then add eggs.
Add other ingredients, mixing flour a little at a time. Refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
Mix sugar, shortening, egg, honey, and lemon extract.
Stir in remaining ingredients and mix well.
Roll dough 1/4 inch thick. Use cookie cutters to cut into desired shapes. Place 1 inch apart on lightly greased cookie sheet. Bake 7 to 8 minutes or until no indentation remains when touched. Cool and decorate.
arge bowl, cream butter and sugar with electric mixer.
Beat
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.
Cream and beat shortening and sugar until light and fluffy. Cream and beat well eggs, milk and flavoring.
Sift dry ingredients together.
Add to other mixture.
Shape into mound. Wrap in wax paper.
Chill.
Roll on a board lightly floured with confectioners sugar and flour mixture.
Roll to approximately 1/4 inch thick.
Put cutter in confectioners sugar before cutting. Bake at 375\u00b0 for 8 minutes.
In large bowl, beat sugar and butter until fluffy.
Cream sugar and butter.
Add cooking oil, eggs and vanilla. Add dry ingredients, a little at a time.
Make into small balls and press.
Decorate with colored sugars if desired.
Bake at 325\u00b0 for 12 to 15 minutes (do not overbake).
n a larger bowl, cream sugar and softened butter until smooth