br>Place 12 to 14 Pfeffernusse in a bowl with 2
hickness) Use this sauce for traditional tamales, recipe #15286.
Note: When
For the traditional brigadeiros:
Combine the sweetened
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
he side.
To Make Traditional Pizza Dough: In a small
Mix all the ingredients in the Traditional cocoa mix.
I give everything a whizz in the food processor to combine well.
Store in an airtight container.
Spiced cocoa mix: To one recipe of the traditional mix, add the spices and mix.
Enjoy a warming spiced cocoa!
Java Cocoa: To one recipe of traditional mix, mix in instant coffee powder.
To make hot cocoa, place 1/4 cup of mix in a mug.
Stir in 1 cup of boiling hot water.
Hot mint Cocoa: Steep one mint tea bag in a cup of hot traditional cocoa.
sing fresh pumpkin the original recipe states: Bring a large pot
but the cooked frosting is traditional. Just use what you like
his is an age old recipe handed down from mother to
he filling and sauce) or traditional roll-up style.
Coat
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
teamed rice.
While the recipe says to saute the meat
note***The dough recipe is for around 50 perogies.<
Mix all ingredients to make dough still like bread. *Although recipe calls for 2 cups of flour, use your best judgement. You may need more or less*.
Let dough stand for 2 weeks, mixing ever second day.
Roll out dough very thin and cut with a thimble, or similar sized cutter.
Cook in oven (although no exact temperature is mentioned, I normally use about 350) Keep a VERY close eye on the cookies, they cook very fast and burn quickly!
ote:
This recipe can be used as a traditional loaf bread
FOR THE PFEFFERNUSSE: Beat eggs with both sugars