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FareShare Gazette -- January 2005 Recipes

This FareShare Gazette -- January 2005 Recipes recipe uses Firmly Packed Brown Sugar, Butter Or Margarine Softened, Flour, Baking Soda, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1/2 lb
• 1 1/4 cup
• 1 tsp
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 tbsp
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 4 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 3/4 cup
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 pkg
• 2/3 cup
• 1 1/2 cup
• 3 tbsp
• 1/2 cup
• 1 cup
• 3 cup
• 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 1 tsp
• 3 tbsp
• 3 cup
• 1/8 tsp
• 3/4 cup
• 3/4 cup
• 1/4 tsp
• 2 cup
• 12 oz
• 1 tsp
• 1/3 cup
• 2/3 cup
• 1 1/2 cup
• 1 1/4 tsp

Method (preview)

1. 1

   In a large bowl, beat sugar and butter until creamy.

2. 2

   Add eggs, molasses and maple extract; beat well.

3. 3

   Add combined flour and baking soda; mix well.

4. 4

   Add oats and chopped pecans; mix well.

5. 5

   Cover; chill at least 1 hour.

6. 6

   Shape dough into 1-inch balls. Place 3 inches apart on cookie sheets.

7. 7

   Flatten each ball by pressing a pecan half in the center.

8. 8

   Bake 10 to 12 minutes or until cookies are a nice golden brown.

9. 9

   Immediately remove to wire racks.

10. 10

    Cool completely.

11. 11

    Store in container with tight fitting lid.

12. 12

    Cream shortening and sugars, add vanilla, mix egg with water and add to creamed mixture.

13. 13

    Stir in flour, soda and salt.

14. 14

    Add oats, chocolate chips and raisins.

15. 15

    Drop by teaspoon on greased cookie sheet; bake in 350F. oven for 10 minutes.

16. 16

    Combine butter and sugars in mixing bowl. Add egg, lemon rind, molasses and vanilla. Mix well.

17. 17

    Sift together flour, baking soda and salt. Add oats. Combine the two mixtures. Dough will be sticky.

18. 18

    Lay out sheet of waxed paper and lightly dust with flour.

19. 19

    With floured hands, shape dough into a roll about 5 inches by 2 1/2 inches on waxed paper.

20. 20

    Enclose dough in waxed paper, then put in zippered freezer bag.

21. 21

    Freeze well.

22. 22

    Slice into thin slices, between 1/8- and 1/4-inch thick. Place on lightly greased cookie sheets, 1 to 2 inches apart.

23. 23

    Bake in preheated oven 8 to 10 minutes or until golden brown.

24. 24

    Let cool 1 minute before transferring to cooling racks to cool completely.

25. 25

    Store in container with tight fitting lid.

26. 26

    Amount Measure Ingredient -- Preparation Method

27. 27

    1 package yellow cake mix -- standard size

28. 28

    Mix the first four ingredients and beat 3 minutes on medium speed of mixer.

29. 29

    When done, punch holes in cake with ice pick or big meat fork tines; pour icing over cake. Cool.

30. 30

    Cream butter.

31. 31

    Add sugar and continue beating until light and fluffy.

32. 32

    Mix in eggs.

33. 33

    Beat in flour, soda and salt.

34. 34

    Add marmalade and blend.

35. 35

    Drop by teaspoonfuls 1 inch apart on a well-buttered cookie sheet.

36. 36

    Bake at 350 degrees F. for 10 to 12 minutes.

37. 37

    Remove and cool.

38. 38

    Cover with Orange Icing.

39. 39

    For Orange Icing: Mix juices and peels.

40. 40

    Cream butter and sugar.

41. 41

    Mix the two together and blend until smooth.

42. 42

    Add in salt and mix until spreading consistency.

43. 43

    Beat together butter, sugar and salt until light and fluffy.

44. 44

    Add flour 1/2 cup at a time and mix until well blended.

45. 45

    Stir in 1 cup of the nuts (mixture will be crumbly).

46. 46

    Place 1 cup of mixture in small bowl and add remaining 1/3 cup nuts. Set aside for topping.