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Sweet Potato Oven Rounds-Cookies

Çarşamba
Oca 2,2008

Ingredients

  • 2 medium sweet potatoes, peeled and sliced about 1/2 inch thick.
  • 1 T canola oil
  • Salt to taste
  • Optional:Black pepper to taste.

Directions

Preheat oven to 350 degrees.
Dip potatoes or coat with brush.

Bake for 25 minutes. Loosen potatoes with spatula and turn over. Continue baking until brown on outside but very tender inside–about 5 to 10 minutes additional.

Serve immediately.

Note: Easily doubled or tripled but remember: only one layer of potatoes in pan.

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  • Sesame Seed Cookies

    Cuma
    Ara 28,2007

    Ingredients :

    · 1-1/2 cup whole-wheat flour
    · 1 tsp. baking powder
    · 1/4 tsp. salt
    · 1/4 cup softened butter (or margarine)
    · 1/4 cup liquid honey
    · 1/4 cup sesame paste (tahini)
    · 1/2 tsp. almond extract
    · 1/2 cup sesame seeds, toasted

    Cooking Procedures :

    1. Preheat oven to 350°F. Lightly greased a cookie sheet. Set aside.
    2. In a bowl, mix together flour, baking powder and salt.
    3. In another bowl, beat butter (or margarine, if using), honey, sesame paste and almond extract until smooth. Add flour mixture and mix well. Stir in sesame seeds.
    4. Shape dough into an inch balls and place about 2 inches apart on prepared cookie sheet. Using the tines of a fork dipped in flour, flatten, or using your hands, mold into crescent shapes (wet your hands first, if using to mold the dough). Place in the center rack of the oven. Bake for about 10 to 12 minutes or until lightly browned.
    5. Remove from the oven and immediately transfer to wire racks to cool completely.

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  • Oat Bran Raisin Cookies

    Cuma
    Ara 28,2007

    Ingredients :

    · 2/3 cup uncooked oat bran cereal
    · 1/4 cup old-fashioned rolled oats
    · 3 tbsp. all-purpose flour
    · 1/2 tsp. baking powder
    · 3 tbsp. softened margarine
    · 1/4 cup firmly packed brown sugar
    · 1 egg white, lightly beaten
    · 2 tsp. water
    · 1/4 tsp. vanilla
    · 2 tbsp. raisins

    Cooking Procedures :

    1. Preheat oven to 350°F. Grease a cookie sheet. Set aside.
    2. In a bowl, mix together oat bran, rolled oats, flour and baking powder.
    3. In another bowl, beat together margarine and brown sugar until smooth and creamy. Stir in egg white, water and vanilla, mixing until thoroughly incorporated. Add flour mixture and mix well. Fold in raisins.
    4. Drop by level tablespoonfuls, about 2 inches apart, onto prepared cookie sheet. Using a fork or the bottom of a glass flatten slightly. Place in the center rack of the oven. Bake for 12 to 15 minutes or until bottoms are slightly browned.
    5. Remove from the oven. Cool on sheet for 3 minutes and then transfer to wire racks to cool completely.

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  • Çarşamba
    Ara 12,2007

    Ingredients

    • 3 3/4 cups all purpose flour
    • 1 jar ED Smith mincemeat (or any mincemeat with pure rum and brandy)
    • 1 tsp. baking powder
    • 1 cup chopped nuts
    • 1 tsp. baking soda
    • 1 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 cup butter, softened
    • 1 1/2 cups granulated sugar
    • 3 eggs

    Directions

    Frosting
    3/4 cup butter
    1 1/2 cups lightly packed brown sugar
    6 Tbsp. light cream
    1 tsp rum extract
    1 cup sifted icing sugar
    Pecan halves, optional

    Combine flour, baking powder, baking soda, cinnamon and salt. Mix well and set aside. Cream butter in large bowl with electric mixer until light. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Blend in mincemeat and nuts. Add dry ingredients; stir until well combined. Drop small spoonfuls of batter 2 inches apart, onto greased baking sheets. Bake 1 dozen at a time, at 350º F. for 14 - 15 minutes, or until well done. Remove to wire racks. Cool completely.

    Frosting: Melt butter in medium saucepan. Add brown sugar. Bring mixture to boil; boil 1 minute, stirring constantly. Cool slightly. Stir in cream and extract. Gradually blend mixture into icing sugar and beat until smooth and slightly thickened. Spoon frosting over cookies. Decorate with pecan halves, if desired.

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  • Fruit Cake Cookies

    Çarşamba
    Ara 12,2007

    Ingredients

    • 1 cup raisins
    • 1/2 tsp. almond extract
    • 1 cup candied cherries coarsely chopped
    • 1 1/4 cups flour
    • 1 cup candied pineapple
    • 1/2 tsp. baking soda
    • 1 cup brazil nuts
    • 1/2 tsp. salt
    • 1/2 cup Crisco
    • 3/4 cup sugar
    • 1 egg
    • 1 tsp. vanilla

    Directions

    Combine fruit and nuts. Mix well. Cream shortening, sugar, eggs and flavourings until light and creamy. Combine flour, baking soda and salt. Add to creamed mixture until blended. Add fruits. Mix well. Drop by spoonfuls onto baking sheet. Bake @ 350º For 10 minutes.

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  • Soft Molasses Cookies

    Salı
    Ara 11,2007

    1 c Sugar
    1 c Shortening
    1 Egg
    1 c Molasses
    1 c Sour milk or buttermilk
    4 1/2 c Flour
    3 tb Flour
    4 ts Baking soda
    2 1/2 ts Ginger

    Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda,
    salt and ginger together. Add milk & flour one after another; blend
    together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes
    in 350F

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  • Skidaddle Cookies

    Salı
    Ara 11,2007

    3 c Flour
    1 ts Baking soda
    1/2 ts Salt
    3/4 c Butter
    1 1/2 c Sugar, brown lightly packed
    1 ts Vanilla
    1 Egg
    1 c Fruit cocktail, well drained
    1/2 c Walnuts

    “Skidaddle Ridge, New Brunswick, came by its name because it was a hideout
    for draft dodgers. The “Skidaddlers were Democrats who, not in sympathy
    with the Republican Party during the Civil War; “skidaddled” out of the
    country. Most of them returned home after the war, but many stayed to
    settle in New Brunswick and Southern Ontario.

    These cookies are frequently packed in the lunch boxes carried by hunters
    in this region.”

    Sift together the flour, baking soda and salt. Cream together the butter,
    brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the
    dry ingredients and add the walnuts. Drop batter from a teaspoon about 2
    inches about on a greased baking sheet. Bake in 350 oven for 10 to 12
    minutes, or until golden brown.
    MAKES: about 6 dozen

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  • Thick Sugar Cookies

    Salı
    Ara 11,2007

    2 cups margarine or butter
    2 1/4 cups sugar
    3 eggs
    1 1/2 tsp. vanilla
    6 cups flour
    3/4 tsp. salt
    4 Tbsp. milk

    Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough 1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees Fahrenheit/190 degrees Celsius for 12 minutes. These can be frosted. Makes about 5-6 dozen standard-sized cookie cutter shapes.

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  • Martian Cookies

    Salı
    Ara 11,2007

    Ingredients:
    1 egg
    1/2 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup quick cooking oats
    1 cup grated zucchini
    1 cup chopped walnuts
    1/2 cup semisweet chocolate chips
    1/2 cup butterscotch chips
    3/4 cup white sugar
    1/2 cup butter

    DIRECTIONS:
    1.. Preheat oven to 350 degrees F (175 degrees C).
    2.. In a large mixing bowl beat butter until soft, add
    sugar, and beat until fluffy. Add egg and vanilla, beat well.
    3.. In a medium bowl stir together flour, cinnamon, baking
    soda, and salt. With mixer on low speed, gradually add four mixture to
    butter mixture, beat until well mixed. With a wooden spoon, stir in
    oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
    4.. Drop by rounded teaspoons about 2 inches apart onto
    un greased cookie sheets. Bake for 10-12 minutes or until golden brown.
    Cool sheets and then cookies on a cooling rack.

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  • Jack-O-Lantern-Cookies

    Salı
    Ara 11,2007

    2/3 c Margarine
    3/4 c Granulated sugar
    1 t. Vanilla
    1 Egg
    4 t. Milk
    2 c All-purpose flour
    1 1/2 t. Baking powder
    1/4 t. Salt

    Thoroughly cream margarine. Add sugar and blend until light. Add
    vanilla. Add egg; beat until fluffy. Stir in milk. In another bowl put
    flour, baking powder and salt; blend with a whisk or a spoon until
    thoroughly mixed. Gradually add flour mixture to creamed mixture;
    blend well. Scoop dough out onto plastic wrap, cover with wrap and
    press down to make a thick, flat round. Chill in refrigerator
    over-night.

    Preheat oven to 375 degrees F.

    Cut batch of dough in half; keep one half in refrigerator while
    working with the other half. On a well floured surface, using a
    floured rolling pin, roll dough to between 1/8-inch and 1/4-inch. Use
    a 2-inch biscuit cutter or round cookie cutter to make cookies. Place
    on cookie sheet greased with butter-flavored shortening, if possible
    (otherwise, regular flavor shortening). Bake for 6 to 8 minutes or
    until lightly browned around the edges. Cool on wire rack. Repeat with
    remaining dough. Store in airtight container until you are ready to
    spread them with frosting and decorate. Spread frosting on cookies;
    then make Jack-o-lantern faces using colorful small candies or icing
    gel in a tube. Makes about two dozen cookies.

    Yield: about 2 dozen

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