FareShare Gazette -- April 2004 Recipes
FareShare Gazette -- April 2004 Recipes is built on Butter Or Margarine, Brown Sugar, Baking Powder, Baking Soda, and Ground Cinnamon. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 1 cup
- 2 cup
- 3 tsp
- 1 tsp
- 1 tsp
- 1/2 tsp
- 2 cup
- 5 cup
- 6 cup
- 1/3 cup
- 1 cup
- 1
- 1 cup
- 1 cup
- 2
- 1 cup
- 1
- 4 cup
- 1/3 cup
- 3/4 cup
- 1 tsp
- 1 dash
- 1 tbsp
- 1 tsp
- 2 cup
- 2 tbsp
- 2 tbsp
- 3 tbsp
- 1/2 cup
- 1 1/2 cup
- 3 1/2 cup
- 1 cup
- 1/2 cup
- 1 can
- 3 tbsp
- 1 pkg
- 1 cup
- 1 tbsp
Method (preview)
- 1
Beat butter or margarine and shortening in a very large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
- 2
Add brown sugar, ginger, baking powder, baking soda, cinnamon, and salt; beat until combined.
- 3
Beat in eggs and applesauce.
- 4
Beat in as much of the flour as you can with the mixer.
- 5
Stir in remaining flour, raisins, and walnuts with a wooden spoon.
- 6
Drop dough from a rounded teaspoon 2 inches apart onto ungreased cookie sheets.
- 7
Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned.
- 8
Cool on cookie sheets for 1 minute.
- 9
Transfer to wire racks to cool completely.
- 10
If desired, stir together the powdered sugar and 1/3 cup milk.
- 11
Add additional milk, 1 teaspoon at a time, until it reaches drizzling consistency.
- 12
Drizzle cookies with icing.
- 13
Place in an airtight container and store at room temperature or in the refrigerator up to 3 days.
- 14
Make-Ahead Tip: Store baked cookies in a freezer container or bag and freeze up to 1 month.
- 15
Before serving, thaw at room temperature for 15 minutes.
- 16
Drizzle with Powdered Sugar Icing, if desired.
- 17
Sift dry ingredients together onto sheet of waxed paper. Cream together sugars and fats. Add eggs and vanilla; mix well. Beat in flour mixture.
- 18
Cover dough with plastic wrap or foil and refrigerate several hours until well chilled.
- 19
Bake on ungreased cookie sheets 2" apart for 6 minutes or until edges just start to turn brown.
- 20
You may sprinkle with sugar before baking if you like.
- 21
Vanilla and 1 tsp. White Karo Syrup.
- 22
Beat 1/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds.
- 23
Add sugar, baking powder, and salt; beat until combined.
- 24
Beat in egg, milk, and vanilla.
- 25
Beat in as much of the 2 cups flour as you can with the mixer.
- 26
Stir in remaining flour with a wooden spoon.
- 27
Divide dough in half.
- 28
If necessary, cover and chill dough for 3 hours or until easy to handle.
- 29
Roll each portion of dough on a lightly floured surface until 1/8 inch thick.
- 30
Cut with a floured horse- or pony-shape cutter.
- 31
Place cutouts 1 inch apart on an ungreased cookie sheet.
- 32
Pipe colored Cream Dough onto cookies as desired.
- 33
Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned.
- 34
Transfer to wire racks to cool.
- 35
Thoroughly crush the berries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar.
- 36
Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes, stirring continuously; remove kettle from heat.
- 37
Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2-inch head space; seal with melted paraffin wax; cover with clean lids.
- 38
Arrange asparagus in 9 x 13 inch baking dish.
- 39
Place half of shrimp over asparagus.
- 40
Sprinkle half of each cheese over shrimp.
- 41
Repeat layers of shrimp and cheese.
- 42
Mix soup and wine together.
- 43
Spread over mixture.
- 44
Sprinkle with bread crumbs and pour butter on top.
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