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Sift flour, sugar, baking powder, and cinnamon into bowl; cut in butter until mixture is crumbly. Add almonds, egg, extract; mix well (dough will be stiff).
Line 8" square pan with piece of waxed paper. Put half of the dough mixture into pan, spreading evenly. Lift out gently, place in refrigerator. Press remaining dough into the same pan, spreading evenly. Spread the jam onto top of dough mixture. Get other dough from refrigerator; invert on top of jam. Bake at 350 degrees until lightly browned (not dark) for 35-40 minutes. Cool. Makes 12 pieces. Glazed Icing
1/2 Cup Confectioners Sugar
In small bowl, blend ingredients well. Drizzle back and forth over top of cooled cake. |
6 Medium Red Delicious Apples
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Wash and core the apples. Remove the seeds from the cores and soak them in lemon juice for one hour. Drain the seeds, saving the lemon juice. Use the back of the spoon to crush the seeds, then return them to the lemon juice, adding curry powder, cayenne pepper, and ginger. Mix well. Cut the cored apples into six wedges. Place lettuce leaves on six individual plates, arranging apple slices. Drizzle with lemon juice mixture. Serve at once. |
2 Cups Sugar
Mix all ingredients; pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 1 hour. (Test with a tooth pick; if it comes out clean, the cake is done.)
Carmel Frosting
1 Cup Brown Sugar, firmly packed
Combine all ingredients but the vanilla; bring to boil on the stove, being careful not to scorch it. Remove from heat and beat until mixture is spreadable. It thickens as it cools, so sometimes I put it in the sink in cold water as I stir. When it's thickend, ice the (cooled) cake.
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4 Cups Apples, sliced
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Pre-heat oven to 350 degrees. Grease bottom of 8 inch square pan. Align apples slices on bottom of pan. In bowl, mix remaining ingredients; sprinkle evenly on top of apple slices. Bake 30 minutes. Serves 6. |
4 Eggs
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Beat eggs and sugar together, then add all remaining ingredients. Bake in 1 inch high oblong pan for 1 hour in 350 degree oven. Use wooden toothpick in center of cake to test if it's done. |
2 Cups Flour
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Mix ingredients well. Roll dough into long strip; slice into pieces. Warm small amount of oil in frying pan; fry dough pieces until lightly brown.
Glaze
Jar of Honey
In dish, place 1/2 cup honey. Roll cooked dough in honey, to coat. In second dish, place multi-colored sprinkles. Roll honey coated cooked dough; coating lightly.
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3 Egg Whites, beaten until stiff
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Preheat oven to 300 degrees. Lightly grease cookie sheets. In top boiler, combine egg whites, sugar and cornstarch. Cook over boiling water, stirring constantly, for 20 minutes. Remove from heat; add salt, coconut, almond extract, stirring until well blended. Drop by teaspoonfuls, 1/2 inch apart, onto prepared cookie sheets. Bake 18-20 minutes, or until lightly browned. Remove to wire rack, to cool. Makes 2 dozen.
For Chocolate Macaroons, add 1 square semi-sweet (melted) chocolate to mixture before baking.
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1 Cup confectioners Sugar
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Sift confectioners sugar, cocoa, salt onto waxed paper. Cream butter in large bowl until soft; add sugar mixture, continue creaming until fluffy light. Stir in vanilla until blended. Stir in flour, working it in with spoon until completed blended. Stir in pecans; cover bowl. Chill several hours or overnight, until firm.
Preheat oven to 325 degrees. Pinch off dough, one teaspoon at a time. Roll into small balls; placing 1 inch apart onto ungreased cookie sheet. Bake 20 minutes, or until cookies are firm. Remove to wire racks; cool completely.
In small bowl, beat egg whites until fluffy. Holding each cookie on a fork, dip cookies into egg mixture. Pour sprinkles onto waxed paper or into bowl. Roll coated cookies into sprinkles until generously coated. Place cookies on racks; let stand until coating is dry. Store in tightly sealed container, to mellow. Makes 6 dozen.
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1/4 Cup Cooked Wheat
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Cook wheat until tender; add milk, sugar and butter. Bring to boil for ten minutes, stirring often. Add ricotta, rinds, brandy; make fluffy. Beat in eggs. |
1 Cup Dark Molasses
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients, except frosting. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter, or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10-12 minutes; cool. Decorate with decorator's frosting tubes.
NOTE: If using self-rising flour, omit baking soda and salt. Also, the thinner the cookie is rolled out, the crispier it will be. To make soft gingerbread men, roll the dough out a little thicker than described above. |
1 large container (32 oz.) cottage cheese (equals 3 Cups)
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Beat together the cottage cheese and whipped topping. Add remaining ingredients, blending well. Chill.
Instead of orange, use strawberry jello, and omit pineapple chunks. Instead, substitute 2 small frozen packages of strawberries.
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