2 eggs
1 1/4 c. flour
3/4 c. heavy whipping cream
3/4 c. white sugar
1/2 tsp ground cardamom
Preparation instructions
1. In a medium bowl, beat eggs and sugar until very thick (about 5 minutes). Stir together flour and cardamom, add it to the egg mixture alternately with the heavy cream.
2. Heat the krumkake iron over the stove top (or can use an electric). When it is hot enough a drop of water will dance around the surface. Drop batter by the Tbsp onto the center of the iron. Close the cover and cook over medium heat for about 30 sec on each side. Carefully peel the cookie from the iron and roll in a tight roll or cornucopia shape using wooden dowels. Remove from forms and continue with more batter
2 1/2 c. flour
2 pkgs active dry yeast
3/4 tsp ground cardamom
1 1/4 c. milk
1/2 c. sugar
Preparation instructions
In a large mixer bowl combine 2 1/2 c. flour, 2 pkgs yeast, and ground cardamom. In a saucepan heat milk, sugar, butter or margarine, and salt, just till warm (115° to 120°).and the butter is almost melted; Stir consistently. Add heated milk mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 min. Beat 3 min at high speed, scraping sides of bowl constantly. Stir in chopped mixed candied fruits, raisins, and as much of 2 to 2 1/2 c. flour as you can mix with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 min total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover’ let rise in a warm place till double (about 1 1/2 hour)
Punch dough down’ divide dough in half. Cover; let rest 10 minutes. Shape into 2 round loaves; place on greased baking sheets. Flatten each slightly to a 6 inch diameter. Cover; let rise till nearly double (45-60 min). Stir together 1 slightly beaten egg yolk and 2 tbsp water; brush over loaves. Bake in a 350° oven for 35 minutes or till done. Cool on a wire rack.
In a mixing bowl combine 1 c. sifted powdered sugar, 1/4 tsp vanilla, and enough milk to make of drizzling consistency. Drizzle over cooled loaves. Decorate with almonds and candied cherries, if desired. Slice to serve. Make 2 round loaves.
Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water
Preparation instructions
Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.
2 cups bisquick
1/3 cup sugar
1/3 cup butter
1 egg
1 (3oz ) pkg cream cheese
1/3cup sugar
1tsp vanilla
3/4 cup whipping cream or cool whip
assorted fresh fruit
1/2 cup apple jelly melted
Preparation instructions
Mix bisquick and sugar, cut in butter until crumbly
Mix in egg until soft dough forms. Pat dough into greased and floured 12 inch pizza pan; pinch edges. Bake until edges just begin to turn brown, 10-12 minutes. Cool crust. Beat cream cheese 1/3 cup sugar and vanilla in a small bowl until smooth. Add whipped cream and spread over crust to within 1/4 inch of rim. Arrange fruit; brush with jelly refrigerate for 2 hours
1 c. butter
1 c. powdered sugar
1 c. granulated sugar
2 eggs
1 c. oil
2 t. vanilla
4 1/2 c. flour
1 t. soda
1 t. cream of tarter
1 t. salt
1 t. grated lemon peel (optional)
Preparation instructions
Cream the butter and sugars. Beat in eggs. Add oil, vanilla and lemon peel. Add flour and remaining ingred. gradually until well blended. Cover and chill 1 hour or more. form heaping tsp of dough into a ball and flatten slightly with a glass dipped into sugar. Bake 350 8 minutes or until golden around edges.
4 c. oats
1 c. canola oil
1 box brown sugar
2 eggs, pinch of salt
1 t vanilla
chopped walnuts to taste.
Preparation instructions
Mix together oats, oil and brown sugar and let stand overnight. Then add 2 eggs, salt, vanilla and nuts.
Bake 325 about 12 minutes. when done, let stand in pan for about 1-2 min and then remove with spatula. These are delicate cookies but oh so good.
1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanila
1 1/2 c. flour
1 t. salt
1 t. soda
3 cups qq oats
1/2 c. chopped nuts.
Preparation instructions
Blend shortening and sugars; add eggs. Add flour mixture. Cookie dough will be stiff. Shape into logs, about 3. Wrap in plastic wrap or wax paper. Freeze or chill until firm. Slice 1/4″ slices and bake at 350 oven for approx 10 minutes.
If you use butter instead of shortening, cookies will be chewy instead of crunchy.
4 eggs
2 c. sugar
2 sticks butter
1/3 c. cocoa
1/2 t. salt
1 t. vanilla
1 1/2 c. nuts
1 1/2 c. flour
1 t. bkg powder.
Icing
1/3 c. cocoa
1 stick butter
1 box powdered sugar
6 T milk
Cream butter, add cocoa and sugar alternately with milk until reach desired consistency.
Preparation instructions
Melt butter with cocoa. Beat the eggs and add the sugar, salt, vanilla. Beat till fluffy. Add cocoa and butter. Then add flour and bkg powder and nuts.
Grease and flour 9 x 13″ pan. Bake 350 for 30 minutes. Remove and add bag of mini marshmallows. Put back in oven until melted and puffy. Cool and then ice.
2/3 c. canola oil
1 cup white sugar
2 eggs
4 T molasses
2 1/2 c. flour
2 t. soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/4 c. sugar for dipping.
Preparation instructions
Preheat oven to 350. Mix oil and sugar thoroughly. Add eggs and beat well. Stir in molasses. Mix dry ingredients together and add to mixture. Chill dough. Drop by rounded teaspoonful into sugar and form into balls. Place on ungreased cookie sheets 3″ apart. Bake 15 min.
1 1/2 c. flour
3 t. bkg powder
1/4 t. salt
3/4 c. sugar
1/4 c. shortening
1 beaten egg
1/2 c. milk
1 t. vanilla
Preparation instructions
Mix together flour, bkg powder, salt and sugar. Then add the shortening and to that add 1 egg, milk and vanilla till it’s a smooth batter. Pour 1/2 batter into a floured cake tin. Sprinkle with 1/2 of the streusel filling. Top with remaining batter and then the other half of streusel.
Streusel Filling
1/2 c. brown sugar
2 T. flour
2 t. cinnamon
2 T melted butter
1/2 c. chopped nuts
