ut later).
To make Snickerdoodle layer: Sift together flour, baking
owl. Mix with spoon until soft dough is formed. * To soften
archment.
To make the Snickerdoodle crust, in a medium bowl
Mix butter, sugar and egg thoroughly.
Sift together flour, cream of tartar, soda and salt and stir into egg mixture.
Chill. Roll into balls (walnut size).
Roll in mixture of cinnamon and sugar.
Put on cookie sheet.
Bake for 8 to 10 minutes at 400\u00b0 until light brown, but still soft.
Mix together shortening, eggs and 1 1/2 cups sugar.
Add rest of ingredients.
Roll in small balls, then dip in mixture of 2 tablespoons sugar and the cinnamon.
Place on ungreased cookie sheet.
Bake at 375\u00b0 to 400\u00b0 for 8 to 10 minutes.
Bake until lightly browned, but still soft.
Mix together the first 3 ingredients. Sift together the flour, cream of tartar, soda and salt and stir into first mixture. Chill dough and roll into balls the size of walnuts. Roll in a cinnamon and sugar mixture. Bake about 2-inches apart on greased cookie sheets. Bake at 400\u00b0 for 8 to 10 minutes until light brown, but still soft. They will spread while baking into round cookies, crackled on top. Yield: 5 dozen 2-inch cookies.
turning only once.
Garnish Snickerdoodle Cookie Pancakes with additional butter
br>
For the smaller recipe, roll dough into a rectangle
If you prefer use glaze recipe above).
f shortening (I used very soft butter), 1 1/4 cup
Pour 7 tablespoons butter or margarine into a 9 x 13-inch pan. Swirl around to coat bottom and sides.
Pour excess butter or magarine and additional 1/4 cup butter or margarine into a small bowl; set aside.
Place bread crumbs in buttered baking dish; set aside.
cups) to make a soft dough.
Knead for about
Combine meat, onions,
celery
and
garlic.
Add
bread crumbs, salt, pepper, slightly
beaten
eggs
and
stock.
Mix well but do not over-handle.
Mold\tinto
loaves
the width of baking pans, 3-inches high and 4-inches wide.
Brush tops with bacon fat.\tBake, uncovered,
and
without water, in 325\u00b0 oven for 1 1/2 hours or until
desired doneness is reached.\tDo not overcook.
Strained pan juices may be made into gravy with any favorite recipe.
Yields 50 servings, 5 ounces each.
dd frosting, if desired. (any soft chocolate frosting will work).
Lightly spray the inside of muffin tins with nonstick spray. With a paper towel or tissue, gently wipe the spray inside each muffin cup.
Spread soft butter around inside of each muffin cup liberally.
Set aside tins in cool place.
Into a bowl, put 1/3 cup flour, 1/3 cup confectioners sugar and 1/2 teaspoon cinnamon; mix well, then add the fresh or hard frozen berries and mix well. Reserve at room temperature.
Put one sprig or generous shake of rosemary down the middle of each fish.
Chop all the other herbs and seasonings and mash them into the soft butter.
Use this to coat the fish generously on each side.
Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned and the flesh flaking off the bone.
Baste frequently with the butter that runs off.
Serve at once with fresh peasant bread and a salad or a simple green vegetable.
Brown rice in a little bit of oil until slightly toasted. Remove from pan.
Next, saute onions and celery in the same pan; add more oil, if needed.
Add rice and remaining ingredients and water.
Cover and cook about 30 minutes, until rice is soft (per recipe on box of rice).
our new favorite gingerbread cookies recipe!
ups icing sugar with 25g soft butter, 1-2 tablespoons lemon
oth sides until blistered and soft, about 1 minute per side