COOKIES:
Cream margarine with sugar until fluffy. Beat in eggs and vanilla. Add combined dry ingredients and mix thoroughly.
Roll out 1/8″ thick on floured surface and cut with floured cookie cutter.
Bake at 375 °F for 8-10 minutes or until light brown. Lift from pan immediately; cool on racks.
Sprinkle with sugar while still hot. Yields6-7 dozen.
FROSTING:
Beat egg white, cream of tartar and vanilla until foamy.
Beat in icing sugar until frosting stands in peaks and is stiff enough to hold a sharp line when cut through with a knife.
Use plain or divide and tint with food coloring.
Makes ¾ cups.
Mix first 3 ingredients together. Spread over 12 inch pizza pan.
Scatter shrimp over cheese mixture. Add layers of seafood sauce, mozzarella cheese, green pepper, onions and tomato.
Cover and chill until ready to serve. S
upply assorted crackers and spoons for spreading.
Use pie pastry recipe off of tender flake box
Melt butter, add all ingredients except eggs.
Mix thoroughly, let mixture cool and add eggs, beaten just enough to combine yolks and whites.
Pour into tart pastry.
Bake on lowest rack at 450 °F for 15-20 minutes.
Makes 8-12 tarts depending on size of cup pan used.
In large bowl measure first 7 ingredients.
Stir to mix.
Make a well in centre.
In small bowl, beat eggs until frothy.
Mix in oil, milk and bananas.
Pour into dry ingredients well. Stir just to moisten. Batter will be lumpy.
Fill greased muffin cups 3/4 full. Bake at 400 °F for 20-25 minutes.
Make perogies:
Mix/prepare filling(s). Mix dough ingredients. Knead, then roll out to ~ ¼ inch thickness.
Cut dough into 4 – 5″ diameter circles (using a can or bowl as a template helps)
Add 2 Tbsp(?) of filling; fold and crimp.
Cook in boiling water until done.
Salt and pepper to taste; top with favourite garnish (e.g. mine is sour cream)
[Optional]
Melt 2 tbsp of oil, butter or margarine in a skillet and fry (some of the) boiled pirogies until they are turning golden brown.
- In large pot, partially melt margarine. Add chocolate bar chunks and melt over low heat, stirring constantly, until mixture is smooth.
- Add cornflakes and pour mixture into a 9″ x 13″ pan.
Topping:
- Let mixture cool in pan
- Melt chocolate chips and spread over top.
This recipe can also be made in the microwave.
Melt first 3 ingredients until smooth on low heat.
Cool and then add 2 cups miniature marshmallows
Press lightly into buttered or non-stick pan.
SIFT TOGETHER: Flour, ginger, baking soda, cinnamon and salt.
CREAM butter and ADD sugar, beaten egg and molasses, Combine with dry ingredients.
Chill the dough slightly to make handling easier.
Form into 1 inch balls and roll in sugar. Place on un-greased cookie sheet about 2 inches apart, flatten slightly.
OR
Form into 1 inch balls and place oncookie sheet about 2 inches apart. Flatten slightly with a fork andsprinkle with sugar(white or colored for christmas).
BAKE at 350 °F until edges are slightly brown and tops are cracked, about 8 minutes.
Soak 1 package of yeast in ½ cup water with 1 tsp sugar for 10 minutes.
Mix Crisco, flour and sugar together.
RUB TOGETHER:
ADD: 2 eggs, 1 tsp salt and 1 cup warm milk to above 3 ingredients and make as basic dough
Let stand over night, in the morning roll out and:
Brush with soft butter
Let rise for I hour
Bake at 350 °F in oven
Ice and sprinkle with nuts or cocoanut.
Mix dry ingredients: flour, baking powder and cocoa.
In a separate bowl, mix melted butter, sugar and vanilla. Then beat in eggs.
Add nuts and stir.
Baking:
Grease and flour pan. Bake at 350 degrees for 30 minutes. If desired after cake is baked, place miniature marshmallows (white or coloured) on top of cake. Put back in oven until marshmallows are melted. Ice with chocolate or m int icing.