Butter Cream Filled Cookies

Recipe By : Jo Anne Merrill
Serving Size : 50 Preparation Time :0:30
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—- Cookies: —–
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
—- Filling: —–
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine

Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:
1. Melt margarine in large saucepan. Add remaining cookie ingredients and
mix thoroughly.
2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12
minutes or until golden brown. Cool 2 minutes, then remove carefully from
cookie sheets to wire rack.
3. Just before serving, put 2 cookies together, sandwich style, with
filling.

FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually
add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low
heat, stirring constantly, until mixture boils and is thick. Cool. Cream
margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture,
beating well after each addition. Cover and store in refrigerator until ready
to use.

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NOTES : Posted to Fabfood 1/99

Popularity: 7% [?]

Title: KUSHLI (COCONUT AND CREAM OF WHEAT DESSERT)
Categories: Indian, Vegan, Vegetarian, Desserts
Servings: 12

1 c Flour (all purpose) 2 tb Almonds, blanched
1 pn Salt 1 c Cream of wheat
1 pn Baking soda 1 c Sugar
6 tb Butter/oleo 10 ea Cordamom pods
1/2 c Water 2 tb Raisins
1/2 c Coconut, fresh and shredded Vegetable oil for deep
fryng

Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo.
Prepare a stiff dough with some water, about 1/2 cup. Set aside.

To prepare the pastry filling, heat remaining butter/oleo in a skillet.
Add coconut, almonds and cream of wheat. Cook until mixture is golden.

Remove seeds from the 10 cardamom pods.

Add sugar, cardamom seeds and raisins. Cook until sugar is completely
dissolved, about 5 to 7 mins.

Divide dough into 12 equal portions. Roll each portion into a 4-in round.
Place some filling on half of the round, leaving 1/4 inch border around
the edge. Fold the other half over the mixture and seal edges completely.

Heat vegetables oil for deep frying. Fry the pasteries until golden.

—–

Popularity: 3% [?]

Title: Elegant Stuffed Pumpkin
Categories: Vegetarian
Yield: 5 servings

1 5-pound pumpkin
2 To 3 cups brown rice,
Cooked
2 c Crumbled dry whole wheat
Bread (or part corn bread
Etc ) I used bread
Crumbs and corn meal.
1 Onion, chopped
1/2 To 1 cup chopped celery and
Leaves
2 Apples (tart and unpeeled),
Chopped
1 c Roasted chestnuts or a
Andful of cashew nuts, cut
In half.
x Herbs: Sage, savory,
Marjoram, oregano, and
Paprika to taste. I used
About a teaspoon
Each
1 To 2 cups vegetable stock
1/4 To 1/2 cup butter, melted,
Or safflower oil.
[ed ...Necessary?]
Soy sauce or salt to taste.

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out
any stringy pulp. Combine dry ingredients in a large mixing bowl and
mix well with hands. Add stock and butter, and mix well, adding soy
sauce and salt if desired. Stuffing should be moist but not wet. Pack
loosely into pumpkin, replace lid, and bake on oiled cookie sheet for
1 1/2 hours or more at 325 F. It is done when a fork pushes easily
through the pumpkin. Transfer to a caserloe dish and serve at the
table, scooping out some of the tender pumpkin flesh with each
serving of stuffing. If the pumpkin is organically grown, you may eat
the skin too. (If you have too much stuffing for your pumpkin, place
extra in an oiled casserole, cover, and bake for 1 hour.)

The Vegetarian Times Cookbook, p. 290

Posted by “norman (n.m.) kruse” 18 Oct 1994 to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

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Popularity: 5% [?]

JERRY LEWIS’ VINEGAR CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
1 1/2 c Sugar
2 Eggs
1 t Vanilla
2 Squares bitter chocolate
-melted
2 c Flour — sifted
1/2 c Sour milk
1/2 ts Salt
1 t Baking soda
1 tb Vinegar

Cream together butter and sugar until light and fluffy. Stir in eggs. Add
vanilla and blend well. Add chocolate. Sift flour with salt and add to
creamed mixture, alternately, with sour milk. Mix together soda and
vinegar and add to mixture. Pour into 2 greased 9-inch layer pans. Bake
at 375F degrees for 25 minutes.

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Popularity: 4% [?]

Title: Paintbrush Cookies
Categories: Cookies, Kids, Heritage
Yield: 1 servings

1/3 c Shortening; soft
1/3 c Sugar
1 Egg
2/3 c Honey
2 3/4 c Flour
1 ts Baking soda
1 ts Salt
Egg yolk paint:
1 Egg yolk
1/4 ts Water
Food colouring

Fat grams per serving: Approx. Cook Time: :10
Preheat oven to 375F. Roll out dough using floured pastry cloth.
Roll to 1/4″ thickness. Cut into different shapes using cookie
cutters. Set on greased baking sheet. Paint designs with egg yolk
paints. (Blend egg yolk and water. Divide among several custard cups.
Add different food colouring to each cup. Paint designs using small
paintbrushes. If egg yolk, thickens while standing, add few drops
water.) Bake 8-10 minutes at 375F. For clear colours, do not let
cookies brown.
a recipe from my childhood.
MAKES: 5 DOZEN COOKIES

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Popularity: 3% [?]

Raisin Sauce For Smoked Ham And Tongue

Recipe By : John Ketola
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Mix—–
1/2 Cup Brown Sugar
1/2 Tablespoon Dry Mustard
1/2 Tablespoon Flour
—–Add—–
1/4 Cup Seedless Raisins
1/4 Cup Vinegar
1 3/4 Cups Water

Cook slowly to a syrup

This is _The_ classic raisin sauce.
So very simple. So very Good!

Mom used it for the 30′s, 40′s,50′s
and the 60′s.
I ‘ve used this recipe professionally
and at home for 4 decades.
_Only compliments!_

God Bless Fanny Farmer and
the Boston Cooking School Cookbook!

P.S. I use Heinz White (apple cider and
even a good red wine vinegar works).

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Popularity: 3% [?]

Title: Cruelty-Free Pate
Categories: Pate
Yield: 6 servings

1 md Onion, chopped
1 tb Margarine or water
2 lb Fresh mushrooms, finely
-chopped
4 Garlic cloves, minced
2 tb Chopped fresh parsley
1 1/3 c Bread crumbs
2 tb Lemon juice
Salt
Pepper

In a large saucepan, heat the margarine or water and cook the onion
for 10 minutes.

Add the mushrooms and cook for another 20-30 minutes, or until all the
liquid has evaporated. Remove the mixture from the heat and add the
remaining ingredients. Spoon into a serving dish and serve
immediately.

Preparation time, 20 minutes.

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Popularity: 6% [?]

Date: Tue, 19 Apr 94 15:00:42 EDT
From: csfb1!amstel!jmemon@uunet.uu.net (Janine Memon)

Orrechiette w/broccoli rabe, white beans, and mushrooms

Ingred:

2-3 Portobello mushrooms or 7-8 Crimini mushrooms
garlic
broccoli rabe
Veggie broth
cannelini (white) beans
orrechiette pasta (or any other is fine)
red wine
red pepper

Saute cut mushrooms in veggie broth and wine – approx 10 min
Add fresh garlic (to taste, I used 2 cloves)
When mushrooms are cooked add more broth and broccoli rabe – cover
and steam till wilted.
Add white beans and red pepper to taste.

Add pasta and serve!

Another variation and a way to add more flavor:

I’ve been experimenting with using non-fat yogurt as a base for
sauces. I used a hand mixer and whipped up the yogurt, a clove of
garlic, mustard and red pepper. The consistency was great and I added
it to the sauce to thicken. But…it can also be used for a salad
dressing (add pureed roasted pepper) or as a pasta sauce on its own -
just experiment with other flavors ( I may try miso and ginger)

Popularity: 4% [?]

Blueberry Marmalade

Recipe By : Adelyn Whiting
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Jams Jellies
Blueberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium orange
1 medium lemon
3/4 cup water
1/8 teaspoon baking soda
4 cups fresh blueberries — crushed
5 cups sugar
1 package 6 ounce liquid fruit pectin

Peel orange and lemon: finely chop rind and place in a Dutch oven. Chop
orange and lemon pulp, set aside. Add 3/4 cup water and baking soda to rind;
bring to a boil. Reduce heat and simmer 10 minutes; stirring occcasionally.
Add chopped orange and lemon pulp, blueberries and suga; return to a boil.
Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add
pectin; return to a boil. Boil, stirring constantly, 1 minute; remove from
heat, and skim off foam with a metal spoon. Pour into hot strilized jars
filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal
lids and screw on bands. Process in boiling water bath 10 minutes. Yield 6
half pints

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Popularity: 4% [?]

Title: Kunde
Categories: Main dishes, African, Kenyan, Stews, Vegetarian
Yield: 4 servings

1 ea Onion, chopped
6 ea Tomatoes, chopped
1 c Black eyed peas, cooked
1 c Peanuts, ground
Oil
Salt

Heat the oil cook the onion until it turns golden transparent.
Add the tomatoes let them cook for 3 minutes. While they are
cooking, roughly mash the peas with a fork.

Transfer the peas to the pan containing the cooking onion tomatoes.
Cook them for 5 minutes. Stir from time to time.

Spoon in the ground peanuts mix well. Season continue to cook
gently for 10 minutes. Serve with rice.

Troth Wells, “The World in Your Kitchen”
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Popularity: 3% [?]