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* Exported from MasterCook II *150 Year Old Oatmeal CookiesRecipe By :Serving Size : 36 Preparation Time :0:00Categories : CookiesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 cup Sugar3/4 cup Lard3 each Egg yolks2 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. Bake in moderate oven.---Barb- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *7 LAYER COOKIESRecipe By :Serving Size : 4 Preparation Time :0:00Categories : CookiesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1/2 stick butter1 1/2 cups graham cracker crumbs1 can Eagle Brand milk6 ounces chocolate chips6 ounces butterscotch chips6 ounces coconut6 ounces nuts -- choppedMelt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs intopan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolatechips and butterscotch chips and nuts over mixture. Sprinkle coconut on top.Bake at 350 degrees until coconut browns, (approximately 15 minutes).- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *ADA FRENCH SPONGE COOKIES
 
Recipe By :Serving Size : 10 Preparation Time :0:00Categories : CookiesAmount 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, baking powder, and salt. Beat eggyolks in a small bowl, rapidly, until very thick and lemon colored, adding almondand vanilla flavorings during the beating.With clean beaters, beat the egg whites until stiff and shiny; begin to addsugar, 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 eggyolks. In the same manner fold in the dry ingredients until well mixed. Using asmall spatula and a measuring tablespoon, measure and droop onto ungreased bakingsheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown.Remove at once from sheet to cool.one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *Air or Meringue CookiesRecipe By :Serving Size : 6 Preparation Time :0:00Categories : CookiesAmount 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. Stircocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoaflavored meringue by level measuring tablespoon, about 1 1/2 inches apart, ontoaluminum foil lined baking sheets. Make small indentation in center of each withtop of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into eachindentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues inoven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3dozen cookies.
 
- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *Almond CookieRecipe By :Serving Size : 1 Preparation Time :0:00Categories : CookiesAmount 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 Baking 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 cookie. Placeon ungreased cookie sheet and press gently with small fruitglass which has been dipped in granulated sugar. Bake at 350until delicately browned. about 12 minutes. NOTE: you canalso add 3/4 cup chopped fine almonds to give added flavor.- - - - - - - - - - - - - - - - - -* Exported from MasterCook II *Almond Spice CookiesRecipe By :Serving Size : 1 Preparation Time :0:00Categories : CookiesAmount 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 Dark brown sugar -- *1 teaspoon Baking soda3 large (extra) or jumbo eggs1 cup Butter10 ounces Slivered blanched almonds*** firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner
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