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Published by iMiklae
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Published by: iMiklae on Dec 04, 2012
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11/26/2013

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* Exported from MasterCoo
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II *150 Year Old Oatmeal Coo
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iesRecipe By :Serving Size : 36 Preparation Time :0:00Categories : Coo
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iesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup Sugar3/4 cup Lard3 each Egg yol
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s2 cups Flour2 cups Oatmeal -- old fashioned1/2 cup Raisins -- chopped1/2 cup Walnuts -- chopped-----DISOLVE IN 1/2 C. WATER-----1 teaspoon Soda1 teaspoon Cinnamon3 each Egg whites -- well beatenMix ingredients, add the egg whites last. This is a very stiff mixture - but donot moisten. Drop with tsp. 2 inches apart. Ba
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e in moderate oven.---Barb- - - - - - - - - - - - - - - - - -* Exported from MasterCoo
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II *7 LAYER COOKIESRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Coo
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iesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 stic
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butter1 1/2 cups graham crac
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er crumbs1 can Eagle Brand mil
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6 ounces chocolate chips6 ounces butterscotch chips6 ounces coconut6 ounces nuts -- choppedMelt butter in bottom of 9 x 13 inch ca
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e pan. Press graham crac
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er crumbs intopan. Pour can of Eagle Brand mil
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over graham crac
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er crumbs. Sprin
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le chocolate chips and butterscotch chips and nuts over mixture. Sprin
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le coconut on top. Ba
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e at 350 degrees until coconut browns, (approximately 15 minutes).- - - - - - - - - - - - - - - - - -* Exported from MasterCoo
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II *ADA FRENCH SPONGE COOKIESRecipe By :Serving Size : 10 Preparation Time :0:00
 
Categories : Coo
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iesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 cup CAKE FLOUR3/4 teaspoon BAKING POWDER1/4 teaspoon SALT3 EGGS -- SEPARATED1/2 teaspoon ALMOND EXTRACT1/4 teaspoon VANILLA EXTRACT6 tablespoons SUGARPreheat OVEN TO 350 f. Sift together flour, ba
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ing powder, and salt. Beat egg yol
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s in a small bowl, rapidly, until very thic
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and lemon colored, adding almondand vanilla flavorings during the beating.With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beatrapidly until whites are very stiff and glossy. Gently fold in the beaten egg yol
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s. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased ba
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ingsheets, spacing 2 inches apart. Ba
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e for 10 minutes until light and golden brown. Remove at once from sheet to cool.one serving = 4 coo
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ies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.- - - - - - - - - - - - - - - - - -* Exported from MasterCoo
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II *Air or Meringue Coo
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iesRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Coo
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iesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------3 each Egg whites1/4 teaspoon Cream of tartar3/4 cup Sugar3 tablespoons Cocoa1. Beat egg whites with cream of tartar in large mixing bowl until foamy.2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. DoNOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined ba
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ing sheets. Ma
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e small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Ba
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e at 275 degrees for 25 minutes. Turn off oven; leave meringues in ovenwith door closed for 1 hour. Remove from oven. Cool completely. Ma
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es about 3 dozen coo
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ies.- - - - - - - - - - - - - - - - - -* Exported from MasterCoo
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II *
 
Almond Coo
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ieRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Coo
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iesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup Sugar1 1/2 cups Butter1/2 teaspoon Almond flavoring1 8 ounces Can almond paste1 1/2 cups Flour1/2 teaspoon Ba
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ing powder1/4 teaspoon SodaCream butter, sugar, and almond flavoring until light andfluffy. Add egg and almond paste and beat thoroughly. Addsifted dry ingredients and beat until well blended. Chilldough for about 2 hours.Form into balls, shaping with palmsof hands. Use 1 level teaspoon of dough for 1 coo
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ie. Placeon ungreased coo
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ie sheet and press gently with small fruitglass which has been dipped in granulated sugar. Ba
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e at 350until delicately browned. about 12 minutes. NOTE: you canalso add 3/4 cup chopped fine almonds to give added flavor.- - - - - - - - - - - - - - - - - -* Exported from MasterCoo
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II *Almond Spice Coo
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iesRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Coo
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iesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 cups All-purpose flour2 teaspoons Instant coffee powder3 teaspoons Cinnamon1/2 teaspoon Almond extract1 teaspoon Ginger1 cup Granulated sugar1/2 teaspoon Salt1 cup Dar
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brown sugar -- *1 teaspoon Ba
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ing soda3 large (extra) or jumbo eggs1 cup Butter10 ounces Slivered blanched almonds*** firmly pac
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ed ** (2 1/2 - 3 cups) These coo
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ies go well with after dinner coffee or tea.In a bowl, sift together the flour, cinnamon, ginger, salt and ba
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ing soda andset aside.In a large bowl, cream the butter. Add the coffee, almond extract, granulated a

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