1 x Recipe of marshmallow sqs. VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. |
1 1/2 c All-purpose flour 1 c Quick-cooking oats 1/4 c (1/2 stick) butter, room -temperature 2 tb Sugar 1 tb Baking powder 1 pn Of salt 1/2 c (about) milk A cross between a chewy oatmeal cookie and a biscuit. Serve fresh from the oven as is or split and toasted. Excellent for breakfast or tea. Bannocks are best the day they are baked. Makes 10 to 12 Preheat oven to 450 F. Combine flour, oats, butter, sugar, baking powder and salt in large bowl. Rub mixture against side of bowl with wooden spoon until butter is completely blended in. Slowly stir in enough milk to make stiff dough. Turn out onto lightly floured surface and knead just until dough holds together. Reflour surface lightly. Roll dough out 1/3 inch thick. Cut into 2 1/2-inch rounds. Gather scraps together. Reroll and cut additional bannocks. Arrange on ungreased baking sheet, spacing 1 inch apart. Bake until light brown, 12 to 15 minutes. Serve hot or cool on racks. Bon Appetit |
4 lb Rump Roast; Beef, Boneless 2 Onions; Thinly Sliced 8 Peppercorns 4 Cloves; Whole 1 Bay Leaf 1 c White Vinegar; Mild 1 c Water 1/2 c Cider Vinegar 1/4 c Vegetable Oil 1/2 ts Salt 2 c Water; boiling 10 Gingersnaps 1/2 c Sour Cream 1 tb Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. |
1 pk DUNCAN HINES Peanut Butter -Cookie Mix 1 Egg 3 Milk chocolate bars 1. Preheat oven to 375′F. 2. Combine cookie mix, contents of peanut butter packet from Mix and egg in large bowl. Stir until thoroughly blended. Fill cookie press with dough. Press desired shapes 2″ apart onto ungreased baking sheets. Bake at 375′F. for 7-9 minutes or until set nut not browned. Cool 1 minute on baking sheets. 3. Cut each milk chocolate bar into 12 sections by following division marks on bars. 4. To assemble, carefully remove one cookie from baking sheet. Place one milk chocolate section on bottom of warm cookie; top with second cookie. Press together to make sandwich. Repeat with remaining cookies. Place sandwich cookies on cooling racks until chocolate is set. Store in airtight container. Makes 2 1/2 to 3 dozen sandwich cookies. TIP: For best appearance, use cookie press plates that give solid shapes. |
—–COOKIES—– 1 pk DUNCAN HINES Peanut Butter -Cookie Mix 1 Egg 2 t All-purpose flour —–ASSORTED DECORATIONS—– Miniature semi-sweet -chocolate chips Vanilla milk chips Candy-coated semi-sweet -chocolate chips Colored sprinkles 1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from Mix and egg in large bowl. Stir until thoroughly blended. Form dough into ball. Place flour in jumbo (15×13″) resealable plastic bag. Place ball of dough in bag. Shake to coat with flour. Place dough in center of bag (do not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont baking sheet. Chill in refrigerator at least 1 hour. 2. Preheat oven to 375′F. Use scissors to cut bag down center and across ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour after each cut. Transfer cut-out cookies to ungreased baking sheets using floured pancake turner. Decorate each reindeer as desired. Bake at 375′F. for 5-7 minutes or until set but not browned. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store between layers of waxed paper in airtight container. Makes about 2 dozen cookies. TIP: Reroll dough by folding plastic back over dough. |
1/2 c Shortening 1 c Peanut Butter (Creamy) 3/4 c Granulated sugar 1/2 c Brown Sugar (firmly packed) 1 ts Vanilla 1 Egg 1 tb Milk 1 1/4 c Flour 3/4 ts Baking Soda 1/2 ts Baking Powder 1/4 ts Salt 1. Heat oven to 375?F. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. 4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. |
| Ingredients | |||
| 1 1/2 | cup | flour, all-purpose | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | cinnamon | |
| 1 | cup | butter, softened | |
| 3/4 | cup | granulated sugar | |
| 3/4 | cup | brown sugar, firmly packed | |
| 2 | each | eggs | |
| 1 | teaspoon | vanilla extract OR grated peel of orange | |
| 3 | cup | quick, or old fashioned oats, uncooked | |
| 1 | pk | butterscotch flavored morsels (12 oz) | |
Directions: | |||
| Preheat oven to 375 F. In small bowl, combine flour, baking soda, salt and cinnamon; set aside. In large mixer bowl, beat butter, granulated sygar, brown sugar, eggs and vanilla extract until creamy. Gradually beat in flour mixture. Stir in oats and butterscotch flavored morsels. Drop by measuring tablespoonfuls onto ungreased cookie sheets. Bake 7-8 minutes for chewier cookies (9-10 minutes for crisper cookies). Remove from cookie sheets; cool completely. Makes about 4 dozen cookies. | |||
1 1/2 c Sugar 1/4 ts Salt 1/2 c Milk 1/4 c Light corn syrup 1/2 c Peanut butter 1 ts Vanilla 1 1/2 c Quaker Oats, uncooked – (quick or old-fashioned) 3/4 c Coarsely-chopped peanuts – (salted) Combine sugar, salt, milk and syrup in medium-sized saucepan. Cook over medium heat, stirring until sugar is dissolved. Continue cooking, stirring occasionally, to soft ball stage (236 degrees F.) or until syrup dropped into cold water forms a soft ball. Remove from heat; add peanut butter and vanilla; stir until blended. Stir in oats and peanuts. Drop quickly by teaspoonfuls onto waxed paper. Cool. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias |
1/2 c Sunflower oil 2 tb Molasses 1 tb Honey 1 Egg white 3 tb Water 3/4 ts Vanilla 2 c Rolled oats 1/2 c White flour 1/3 c Whole wheat flour 1/4 ts Salt 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Nutmeg 1/2 c Walnuts -chopped Preheat oven to 350. Cream oil and molasses and honey. Mix in egg white, water and vanilla. Add dry ingredients. Do not over-mix. Drop by teaspoons on greased cookie sheet. Bake at 350 for 8-10 minutes or until brown. |
2 1/2 c Sugar 1 c Shortening 2 tb Bakers ammonia 1 ts Oil of lemon 2 ea Eggs 2 tb Milk; new 1 pt Milk; new Flour Soak ammonia over night in pint of milk. Beat eggs seperately and ad 2 T. milk to yolks. Mix dough stiff and roll thin. Prick well with fork and bake. Note: No temperature given. 425 F. ? Source: Mrs. Anna Balthaser, Spencerville Grange, Allen County, OH |