1 cup butter
2 cups granulated sugar
7 large eggs
1/2 cup milk
9 1/2 cups flour
5 tablespoons baking powder
1 teaspoon salt
6 drops bergamot flavoring or 1 tablespoon vanilla extract
Sesame seed
Cream butter. Add sugar and mix thoroughly. Add beaten eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with milk and flavoring. Knead well and shape as desired. Dip in sesame seed and bake at 350 degrees F for about 15 or 20 minutes.
This is an old Easter recipe. Use the Bible for reference.
2 Jeremiahs 17:11
1 cup Jeremiah 6:20
1 tablespoon melted Psalm 55:21
1/4 cup I Kings 4:22
1/4 teaspoon Leviticus 2:13
3/4 cup chopped Numbers 17:8
1 cup chopped Nahum 3:12
1/2 teaspoon Galatians 5:9
1 teaspoon liquid Numbers 17:8
In case you are not accustomed to using your Bible in the kitchen; begin the recipe by taking 2 parts of the ingredients you will find mentioned in Jeremiah 17:11. Add a cup of the ingredients mentioned in Jeremiah 6:20 and so on. If there is more than one ingredient mentioned, always use the first. Another point is in Biblical days some ingredients do not appear in modern form; such as baking powder is used when in Galatians 5:9 they suggest a word to make dough rise. Beat Jeremiah 17:11 until light; add Jeremiah 6:20 and Psalm 55:21. Blend well.
Sift dry ingredients together; add all chopped ingredients and flavoring and blend well. Pour into greased shallow cake pan; bake in slow 300 degree F oven about 25 minutes. Cut into bars and roll in Jeremiah 6:20.
Makes 24 bars.
1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Beat shortening, butter and sugar until light and fluffy. Beat in eggs, one at a time.
Combine dry ingredients; blend into mixture. Chill dough for easy handling; roll out on lightly floured surface. Cut out Easter shapes with cookie cutters. Bake on ungreased cookie sheet at 400 degrees F for 6 to 8 minutes, until lightly browned. Let stand a few minutes before removing to cool.
Frosting
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hot water
Candy decorations
Combine ingredients in bowl; beat until smooth. Divide into 4 bowls; tint with food coloring. Spread on cookies; decorate as desired.
2 cups chow mein noodles
2 cups corn flakes, crushed
White chocolate
Small gourmet jelly beans
In a large bowl, mix the chow mein noodles and the cereal. Melt white chocolate in a microwave, pour over cereal and chow mein noodles; mix and coat well.
Grease a tablespoon with butter or nonstick cooking spray, back and front. Use the spoon to put one or two heaping mounds of mixture on a piece of wax paper, indent with the back of the spoon. Add jelly beans in the indentation for eggs.
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine
8 ounces cream cheese
2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
Jelly beans
Flaked coconut (tinted green)
Beat together margarine and cream cheese. Add sugar, egg, vanilla extract, coconut and almond extracts. Mix well.
In a separate bowl sift together the flour and the baking powder. Add flour mixture to the creamed ingredients gradually, beating well after each addition.
Bake at 350 degrees F for 12 minutes. Cookies will not brown on top and remain a creamy white color. Remove from oven and immediately scoop the top out of each cookie.
Fill the top of each cookie with tinted coconut to make a nest, (to tint place coconut in a plastic bag with several drops of green food color and shake to coat) and place 3 jelly beans on top.
Yields 2 dozen.
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 teaspoons vanilla extract
1 large egg
2 cups (12 ounce package) NESTL? TOLL HOUSE?
Semi-Sweet Chocolate Morsels, divided
Food coloring
1 (16 ounce) can prepared vanilla frosting
Colored sugars
Preheat oven to 350 degrees F.
Combine flour, baking powder and salt in small bowl.
Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels. Press enough dough into greased and floured tablespoon to make slightly rounded. Invert onto ungreased baking sheets. Continue with remaining dough. Bake for 10 to 12 minutes or just until golden around edges. Cool on baking sheets for 2 minutes.
Remove to wire racks to cool completely.
To color frosting: Stir food coloring into small amounts of frosting until desired color. For deep colored frosting, use paste colors available in cake decorating shops.
To pipe frosting: Use pastry bag fitted with small, plain or fluted tip, heavy-duty plastic bag with tiny corner snipped off or plastic squeeze bottle with small tip.
To decorate cookies: Frost tops with white or colored frosting. Decorate as desired with remaining morsels, piped frosting and colored sugars.
6 Spring Oreo or Oreo Double Stuf Chocolate Sandwich Cookies
4 ounces white chocolate, melted
12 wooden pop sticks
1/2 to 2 cups Jet-Puffed Miniature Marshmallows
Reynolds Color Plastic Wrap
Split cookies, leaving filling on 1 side of each cookie. For each flower, spoon about 2 teaspoons melted white chocolate onto a wax-paper-lined cookie sheet. Center tip of 1 wooden pop stick in chocolate, turning stick to coat both sides.
Place 1 cookie half on top of stick, pressing down slightly so chocolate flows around edges of cookie. Attach marshmallows to edges of cookie pop to form a flower, using chocolate to hold marshmallows in place. Repeat with remaining cookies and marshmallows. Refrigerate until set.
Center each flower on a 12-inch sheet of plastic wrap. Gather plastic wrap at pop stick, twist to seal and tie with ribbon.
Makes 12 cookie flowers.
Flower Place Cards: Flowers can be used as place cards. Write names on flowers with decorator gel or frosting. Refrigerate until set.
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