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Post by cuteascountry_Shortcake on Feb 1, 2004 9:43:47 GMT -6
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Post by cuteascountry_Shortcake on Feb 1, 2004 10:56:50 GMT -6
Hi orangie1, Here is a recipe for homemade caramels you might be interested in. Caramels From The Kitchen of Karrie Prochko Put equal amounts of: eagle brand sweetened condensed milk (approximately 1&1/3 C each): brown sugar white sugar lite corn syrup butter or margarine Cook to between soft ball and firm ball stage (approximately 275ºF) <br>Pour into a greased 9"x 13" pan an set aside to cool (Gram puts it in the refrigerator). When cool cut into squares of desired size and wrap each piece in Handi-Wrap. Variation: Put a layer of chopped walnuts on bottom of greased pan before pouring caramels in pan. Recipe submitted by Hollie on 9/23/99 This recipe was found at: www.geocities.com/webcipes/cand/c124.htmlChocolate and Caramel Nougat Bars Recipe courtesy Andrew Shotts; Executive Pasty Chef Garrison Confections www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21561,00.html Caramel, Nougat and Taffy: www.cooksrecipes.com/candies/caramel-recipes.htmlChocolate for dipping: www.cooksrecipes.com/candy/chocolate_for_dipping_recipe.htmlI hope this is helpful to you. -Shortcake
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Post by cuteascountry_Shortcake on Jan 23, 2004 15:18:30 GMT -6
Amana Microwave Creamy Nut Fudge
Source: The Amana Guide to Great Cooking with a Microwave Oven (1975)
CREAMY NUT FUDGE 2 packages (6 ounces each) semi-sweet chocolate pieces 1 can (14 ounce) sweetened condensed milk Dash salt 1 teaspoon vanilla 1/2 cup walnuts, chopped
Place chocolate in 2-quart bowl or glass measure, cook in Radarange oven 1 1/2 minutes; stir. Add condensed milk and salt. Cook in oven 1 minute. Stir in vanilla and nuts. Immediately turn mixture into buttered 8-inch square pan, chill until firm; about 2 hours. Makes about 1 pound.
Coconut Crunch Fudge: Substitute 1/2 cup flaked coconut and 1/2 cup crisp rice cereal for 1/2 cup nutmeats in recipe.
Conventional Cooking: Melt chocolate pieces in the top of a double boiler over simmering watr. Add condensed milk and salt. Stir until blended; cook a few minutes more. Remove from heat; add vanilla and chopped nuts. Choll until firm in a buttered 8-inch square pan.
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Post by cuteascountry_Shortcake on Jan 22, 2004 19:23:41 GMT -6
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Post by cuteascountry_Shortcake on Jan 22, 2004 19:22:00 GMT -6
Milnot Fudge w/Marshmallow Creme
1 cup Milnot 3 cups sugar 1/3 cup butter or margarine 1 jar marshmallow creme (approx. 7 ounces) 1 12-ounce package (2 cups) chocolate chips 1 cup chopped nuts, optional 1 teaspoon vanilla, optional
Combine sugar, Milnot, marshmallow creme and butter in a heavy saucepan (3 1/2 quart or larger). Heat slowly to boiling, stirring frequently. When mixture boils vigorously (so that boiling cannot be slowed by stirring) start timing, continue boiling for 4 minutes, stirring constantly. Remove from heat, stir in chocolate chips until melted, add nuts and vanilla. Pour into buttered pan (9 x 9-inch or larger). Cool at room temperature. Yield almost 3 pounds.
Variations: Substitute butterscotch or peanut butter chips for chocolate.
Source: Favorite Brand Name Recipe Cookbook By The Editors of Consumer Guide (1981)
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Post by cuteascountry_Shortcake on Jan 21, 2004 22:49:48 GMT -6
MILNOT FUDGE 2 c sugar 6 Tbls cocoa powder 1 tbls. corn syrup 1/2 c Milnot, or evaporated milk 1/2 c margarine 1 tsp. vanilla Mix sugar and cocoa in a large saucepan, add corn syrup, Milnot evaporated milk and butter. Stir constantly and bring to a rolling boil. Boil until mixture is at "Soft Ball stage" (if you don't have a candy thermometer, test the fudge by spooning a little bit into a cup of cold water. If after it cools, it keeps its shape as a "soft ball" then it's done.) Add vanilla and cool in a water bath (Place saucepan in the sink with a few inches of cool water and stir constantly just until fudge looses its gloss and begins to stiffen) pour into a buttered (8x8") dish and cut while slightly warm. SUBMITTED BY SUSAN This recipe was found at: www.cookingcache.com/dessert/milnotfudge.shtmlHomepage: LISA'S COOKING CACHE www.cookingcache.com/home.html
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Post by cuteascountry_Shortcake on Jan 20, 2004 20:04:23 GMT -6
Date: Fri, 11 Jul 2003 16:14:28 -0400 (EDT) Subject: [RecipeUSA] Naomi's Fantastic Fudge Naomi's Fantastic Fudge Ingredients 4 Tbsp butter 2/3 c evap milk (undiluted) 1/3 c corn syrup 1 1/2 c sugar 12 oz pkg semi-sweet choco chips 1/2 pk butterscotch or peanut butter chips 1 c mini marshmallows 1 tsp vanilla 1 flaked cocounut (optional) 1/3 c walnuts, cashews, or peanuts Instructions In a 2 quart saucepan combine butter, evaporated milk, sugar and corn syrup. Stir constantly over medium heat until mixture comes to a full rolling boil. Cook for 5 minutes stirring constantly. Remove pan from heat. Stir in chocolate chips, marshmallow and vanilla. Stir vigorously until chocolate chips and marshmallows are melted. then pour in peanut butter or butterscotch chips and stir just til melted for 30 seconds. Pour into prepared dish. (You can also microwave the peanut butter or butterscotch chips on med-low until melted and then pour onto the chocolate mixture already in the dish in and S-shape, then slide a knife from edge to edge 3-4 times) This allows the fudge to be swirled with peanut butter. Then pour into a buttered 8 x 8 x 2-inch pan. Decorate top with nuts and coconut flakes. Chill in refrigerator until firm. Approx. 1 hour. Cut into squares and serve. Store uneaten fudge in refrigerator. This recipe was found at: 216.239.37.104/search?q=cache:jkgFPkv5oj8J:health-1.jeekim.com/recipes/helpful-recipes-081803.1310.html+Naomi%27s+Fantastic+Fudge&hl=en&ie=UTF-8
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Post by cuteascountry_Shortcake on Jan 13, 2004 20:13:45 GMT -6
This is what Nana suggests for a recipe RX when your fudge doesn't thicken properly. Nana's Tip: Some folks have reported that their fudge did not fully thicken. I think that today's chocolate chips are not of the same consistency as chips made in 1943 -- when the recipe was created. Try adding an extra six ounces of chips, that should solve the problem. My Motto: More chocolate is always better! Another option for firmer fudge is the addition of 1/8 cube paraffin wax. See recipe from 1943 here: www.welton.net/nana/candy.html#Anchor-52452
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Post by cuteascountry_Shortcake on Dec 23, 2003 20:08:29 GMT -6
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Post by cuteascountry_Shortcake on Nov 2, 2003 21:33:13 GMT -6
QUICK FUDGE Printed from COOKS.COM 1/4 c. cocoa 1/4 c. Nestle's Quik 1 box powdered sugar 1 stick butter 1 tsp. vanilla 1 c. chopped nuts 1/4 to 1/2 c. milk Melt butter in double boiler. Mix chocolates and sugar and gradually add to the butter. Add milk and vanilla mixture. Add nuts and spread in greased 8x8 inch pan.
Submitted to the newsletter and posted on the message board by -Shortcake 11/2/03
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Post by cuteascountry_Shortcake on Nov 2, 2003 0:58:31 GMT -6
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Post by cuteascountry_Shortcake on Jun 20, 2003 14:52:21 GMT -6
This recipe was found by searching through recipes found at: trutwins.homeip.net/recipes/index.htmlSuper-Easy Rocky Road Fudge Category: Other Desserts Ingredients: 2 cups (12 oz pkg) chocolate chips 1 can (14 oz) sweetened condensed milk 1 tsp vanilla extract 3 cups jet-puffed mini-marshmallows 1 1/2 cups coarsley chopped walnuts Instructions: Line 13 X 9 inch baking pan with foil; grease lightly. Microwave chocolate chips and sweetened condensed milk in large, microwave-safe bowl on High power for 1 minute; stir. Micrwave at additional 10-20 second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts. Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil, cut into pieces
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Post by cuteascountry_Shortcake on Feb 4, 2004 17:52:19 GMT -6
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Post by cuteascountry_Shortcake on Sept 10, 2003 20:14:00 GMT -6
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Post by cuteascountry_Shortcake on Oct 20, 2002 23:46:54 GMT -6
Toll House Famous Fudge
1 1/2 cups granulated sugar 2/3 cup evaporated milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 ounces) semi-sweet chocolate morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract
Line 8-inch-square baking pan with foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Makes 49 pieces.
For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) milk chocolate morsels for semi-sweet morsels.
For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) butterscotch flavored morsels for semi-sweet morsels.
For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) peanut butter and milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.
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Post by cuteascountry_Shortcake on Nov 20, 2002 20:00:22 GMT -6
CORNFLAKE CANDY # 1 CORNFLAKE CANDY # 2 Please click on the link below to locate the recipes. It will be necessary to scroll down the page. Lots on interesting recipes to check out along the way. www.n-connect.net/lynxy/bulletjan1967.html
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Post by cuteascountry_Shortcake on Nov 27, 2002 19:35:42 GMT -6
Wintergreen Candy ----- Original Message ----- From: Lonnie To: phaedrus Sent: Tuesday, December 18, 2001 7:46 PM Subject: Wintergreen Lozenges It seems that Brach's is not making wintergreen lozenges any longer. Would you know how to make a flavored candy like these? Any information would be greatly appreciated. Thank You Lonnie Hi Lonnie, The recipes below are for wintergreen flavored hard candy. Phaed www.hungrybrowser.com/phaedrus/m010702.htm#1 HARD CANDY Ingredients : 2 c. sugar 2 c. corn syrup (white) 1/2 c. water 1 tsp. wintergreen oil pink or green food coloring Preparation : Cook to very hard boil stage. Add wintergreen oil (bought at drugstore). Add food coloring. Pour into buttered cookie sheet. Cut. HARD CANDY Ingredients : 3 c. sugar 2/3 c. water 1 c. light corn syrup TRUE OILS: COLORING: Clove 1/2 tsp. Yellow Peppermint 1 tsp. clear Anise 1 1/4 tsp. Blue Sassafras 1 tsp. brown Cinnamon 1 tsp. Red Wintergreen 2 1/2 tsp. pink Spearmint 1 tsp. Green Preparation : Boil until thermometer reaches hard crack (300 degrees). Take off heat, flavor, color. Pour into buttered glass cake pan. Let cool, just until you can handle it by picking a piece up with a pair of scissors. Cut into small pieces and around corners as it can be sharp. It will be very hot. Work quickly as it hardens fast. Butter your hands.
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Post by cuteascountry_Shortcake on Feb 11, 2007 11:58:27 GMT -6
Easy..Peanut..Butter..Cookies 1 cup Sugar 1 egg 1 Cup Peanut Butter
Mix together and bake on ungreased cookie sheet 10 mins oven @ 350. Can Double recipe. (No flour is needed.)
Trish in FL Printed in Nancy's Kitchen Newsletter 2/10/07
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Post by cuteascountry_Shortcake on Sept 20, 2005 23:47:09 GMT -6
Oatmeal Raisin Drop Cookies 1 cup raisins 1 1/2 cup all purpose flour 1 teaspoon soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup light margarine 1 cup sugar (my note: i used half white,; half brown) 1 egg 2/3 cup buttermilk 1 cup oatmeal 1/2 cup oat bran (for best results, use a coarse grind) 1/4 cup finely chopped walnuts no stick cooking spray
Preheat oven to 375 degrees. Spray baking sheets with no stick spray. Plump raisins by steaming over hot water for 5 minutes. Sift flour. Measure, then sift with soda, salt, cinnamon and nutmeg. Cream margarine with sugar and egg until mixture is smooth and fluffy.
Add flour mixture and buttermilk, alternately to the egg mixture. Blend until very smooth. Add oatmeal, oat bran, raisins and nuts. Stir to blend. Drop heaping teaspoonfuls onto prepared sheets. Bake for 10 to 12 minutes. Cookies will be evenly browned.
cholesterol, 1 gm soluble fibre and 157 calories.
Source: Count Out Cholesterol Cookbook, 1989 Yield: 6 servings Submitted by Wayne
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Post by cuteascountry_Shortcake on Sept 20, 2005 23:44:53 GMT -6
Chocolate Chip Bars 3/4 cup c and h golden brown sugar - firmly; packed 1/2 cup butter or margarine 1 egg 1 1/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 6 oz chocolate pieces 1/2 cup chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients; add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x 10-inch pan (this will be a thin layer of batter). Bake in 375 degree oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.
Source: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic
Yield: 48 squares
Peanut Butter Bars 1 cup white karo syrup 1 cup sugar
Place in a saucepan and bring to a boil. Remove from heat immediately and add: 1 cup creamy or crunchy peanut butter
Stir until smooth. Pour over a small box of Rice Krispies (in a large bowl) - cover the cereal well and turn out into a greased jelly roll pan. Press down with buttered hands. Cool, cut in squares
Peanut Butter Crumble Bars 3/4 cup sugar 3/4 cup brown sugar 3/4 cup shortening 1 1/4 teaspoon baking soda 1 1/4 cup chopped m&m candy 3/4 cup creamy peanut butter 2 eggs 2 cup flour 3/4 teaspoon baking powder
Beat sugars, shortening, peanut butter and eggs until smooth. Stir in flour, soda, and baking powder. Reserve 1-1/2 c. Press remaining dough in ungreased 13x9x2 pan. Mix reserved 1-1/2 c dough and candies. Crumble into pan, pressing lightly. Bake 350 for 20-25 mins. Cool. Cut. Makes 36 bars. Wayne
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Post by cuteascountry_Shortcake on Sept 20, 2005 23:32:14 GMT -6
Jewish Apple Cake 2-3 large apples - sliced or chunked 2 T. sugar 2 T. cinnamon 1 C. vegetable oil 4 eggs 2 C. sugar 1 tsp. vanilla 1/2 C. orange juice 1 tsp. salt 3 tsp. baking powder 3 C. flour
Mix first three ingredients and set aside. Beat together nest five ingredients. Add dry ingredients to liquid mixture. Layer portion of batter, then apples, then batter, into greased tube pan. Bake at 350 degrees for 1-1/2 hours. Submitted by Kathy in Alabama
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Post by cuteascountry_Shortcake on Sept 20, 2005 23:29:26 GMT -6
This wonderful Jewish Apple Cake is for Dee (12/07/04) This is a favorite of ours during the Christmas holidays. Sherry in WV
JEWISH APPLE CAKE 6 -7 medium apples 2 teaspoons cinnamon 5 tablespoons sugar 1 cup butter 2 cups sugar 3 cups flour 1/2 cup orange juice 4 eggs 3 teaspoons baking powder 2½ teaspoons vanilla
Peel, quarter and cut apples into slices. Mix with cinnamon and 5 tablespoons sugar. Set aside. Cream together butter and 2 cups sugar. Add 1/2 of flour, 1/2 of juice, 2 eggs, baking powder and vanilla. Mix well. Add remaining ingredients and mix well. Fold in apples. Spoon into greased 9x13-inch baking pan. Bake at 350° for 50 minutes or until toothpick inserted in center comes out clean. Cool and serve. Makes 2- 24 servings.
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Post by cuteascountry_Shortcake on Sept 20, 2005 23:26:52 GMT -6
This is a dense cake with apples throughout and is an old family recipe.
Jewish Apple Cake 4 or 5 tart apples (preferably Granny Smith) 5 tablespoons sugar 2 teaspoons cinnamon
Peel and slice apples and mix in cinnamon and sugar. Set aside.
1 cup oil 4 eggs 3 teaspoons baking powder 1/4 cup orange juice 2 1/4 cup sugar 2 1/2 teaspoon vanilla 1/2 teaspoon salt 3 cups flour
Mix all ingredients first, then stir in flour. Pour in greased tube pan alternately with apples, beginning and ending with flour mixture. Bake 1 hour and 45 minutes. Cool completely. Submitted by Bev
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Post by cuteascountry_Shortcake on Sept 20, 2005 23:03:28 GMT -6
This is an older recipe from Toll House. It's TNT and very good.
Toll House Pan Cookie 2-1/4 C Flour 1 t baking soda 1 t salt 1 C whipped margarine 1 12oz semi-sweet chocolate morsels 1 C chopped pecans ¾ C sugar ¾ C brown sugar 1 t vanilla 2 eggs
Preheat oven to 375ºF. In a large bowl combine margarine, sugars, and vanilla. Beat until creamy. Add eggs and mix. Gradually add flour, baking soda and salt. Mix well and stir in chocolate chips and nuts. Spread in a greased 15x10 pan. Bake for 20 minutes.
Submitted by Doris in S. Indiana
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Post by cuteascountry_Shortcake on Sept 20, 2005 22:21:33 GMT -6
Here is a cheesecake recipe for Susan that uses a yellow cake mix.
Cheesecake With A Cake Mix 1 package yellow cake mix 4 eggs 2 Tablespoons oil 2 8-ounce packages cream cheese, softened ½ cup sugar 1½ cups milk 3 Tablespoons lemon juice 1 Tablespoon vanilla extract Pie filling--cherry, pineapple, blueberry, strawberry, etc. Preheat oven to 300º.
Measure out 1 cup of dry cake mix; set aside. In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom and ¾ of the way up the sides of a greased 13" x9" x2" pan. (I just put it on the bottom.)
In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed gradually add milk, lemon juice, and vanilla; mix until smooth. Pour into crumb crust. Bake at 300º for 45 to 55 minutes, or until center is firm. Cool to room temperature. Spoon pie filling over cheesecake; cover and chill 1 hour before serving. Store in refrigerator. Baked cheesecake can be frozen with a covering of foil Submitted by Sarah
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Post by cuteascountry_Shortcake on Sept 20, 2005 22:19:17 GMT -6
This recipe uses chocolate graham crackers, but it's really good.
Chocolate Snack Squares 24 chocolate graham crackers 1/2c. butter 1/2c. brown sugar 1/3c. chopped almonds 1/4c. chopped maraschino cherries
Heat oven to 350. Place crackers close together on a large baking sheet. Mix butter and brown sugar in a saucepan. Stir over low heat until butter and sugar are melted. Stir in almonds and cherries. Spoon mixture over crackers. Bake 8 minutes. Remove from oven and cool 5 minutes. Remove from pan and cool completely. Submitted by Sarah
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Post by cuteascountry_Shortcake on Sept 20, 2005 21:37:28 GMT -6
Nancy, with all the vinegar donut recipes in your last newsletter I thought I'd just go ahead and share a Vinegar cookie recipe with everyone. They are so good! JH
Vinegar Cookies 1 cup butter or margarine (2 sticks), softened 1 cup sugar 1 1/2 cups all-purpose flour 1 tablespoon distilled white vinegar 1/2 teaspoon baking soda
In large bowl, with mixer at low speed, beat butter with sugar until blended. Increase speed to high; beat until light and fluffy, about 3 minutes. At low speed, beat in flour, vinegar, and baking soda until mixed, occasionally scraping bowl with rubber spatula. Cover bowl with plastic wrap and refrigerate dough 1 hour or until easy to handle.
Preheat oven to 350°F. Drop dough by rounded measuring teaspoons, about 2 inches apart, onto ungreased large cookie sheet. Bake 17 to 20 minutes or until cookies are set and edges are golden. Let cookies remain on cookie sheet 30 seconds, then with wide metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough.
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Post by cuteascountry_Shortcake on Sept 20, 2005 19:18:50 GMT -6
Cheesecake With A Cake Mix
1 pkg. yellow cake mix 4 eggs 2 T. oil 2 pkgs. (8 oz. each) cream cheese, softened 1/2 c. sugar 1 1/2 c. milk 3 T. lemon juice 1 T. vanilla Any flavor of canned pie filling, for topping
Preheat oven to 300º. Measure out 1 cup of dry cake mix; set aside. In a large mixing bowl, stir together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly). Press crust mixture evenly into bottom and ¾ of the way up the sides of a greased 13" x9" x2" pan. (I just put it on the bottom.) In the same bowl, blend cream cheese and sugar together. Add 3 eggs and reserved cake mix; beat 1 minute at medium speed. At low speed gradually add milk, lemon juice, and vanilla; mix until smooth. Pour into crumb crust. Bake at 300º for 45 to 55 minutes, or until center is firm. Cool to room temperature. Spoon pie filling over cheesecake; cover and chill 1 hour before serving. Store in refrigerator. Baked cheesecake can be frozen with a covering of foil. Lisa in Ontario
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Post by cuteascountry_Shortcake on Sept 19, 2005 15:24:36 GMT -6
Butterfinger Cookies 1 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup butter or margarine, softened 1 egg 3 (2.1 ounces each) butterfinger candy bars coarsely chopped
Preheat oven to 350° F. Combine four, baking soda and salt in a small bowl. Beat sugar and butter in large mixing bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by rounded teaspoon onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets 2 minutes; remove to wire racks to cool completely. Makes 2-1/2 dozen. Nicole in New York!! Nancy's Kitchen Newsletter 9/5/05
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Post by cuteascountry_Shortcake on Sept 19, 2005 11:00:46 GMT -6
This is my FAVORITE cookie recipe. It's SO good, and easy. It makes LOTS. These cookies spread, so don't be tempted to make them larger. They taste like pancakes with maple syrup and butter (that's how they got their name!). Enjoy!
SHORT STACK COOKIES 1 to 1-1/2 cups melted butter 2 cups sugar 2 large beaten eggs 1/2 cup maple syrup 4 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla 4 cups flour 1/2 cup additional sugar to roll cookies in.
Melt the butter and mix in the sugar. Let cool. Add beaten eggs. Add syrup, baking soda, salt and vanilla. Mix well. Add flour. Mix well.
Chill dough AT LEAST one hour (up to "overnight") before forming cookies. Break walnut sized pieces of dough off, and roll in hands. Coat in sugar and flatten on the cookie sheet with either a spatula or glass. (I use parchment paper, when making these). Bake in 350° F. oven for 10-12 minutes, until lightly browned.
Submitted to Nancy's Kitchen Newsletter 9/05/05 by Josie-Lynn in Georgia
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