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Slice Of Spice Cookies Recipe

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1/2 c Butter or margarine;

-softened 1 c Brown sugar; firmly packed

1 Egg

2 ts Vanilla extract

1 3/4 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

1/2 c Pecans; chopped

1/4 c Sugar

2 ts Ground cinnamon

Recipe by: Southern Living

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
Add egg and vanilla; beat well.
Combine flour, soda, and salt; add to creamed mixture, beating well.
Stir in pecans.
Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 2 hours.
Combine 1/4 cup sugar and cinnamon. Unwrap rolls, and cut into 1/4-inch slices.
Dip each cookie into sugar-cinnamon mixture and place on ungreased cookie sheets.
Bake at 350 degrees for 10 to 12 minutes.
Cool slightly on cookie sheets; remove to wire racks to cool NOTE: Dough may be frozen up to 3 months.
Slice dough while frozen, and bake as directed. —–

Lemon Lassie - Recipe

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1/2 c Butter or margarine

1 c Sugar

1 ts Ground cinnamon

1/2 ts Baking soda

1/4 c Molasses

1 Egg

2 1/4 c All-purpose flour

3 Eggs yolks; slightly beaten

1 ts Lemon peel; finely shredded

1/4 c Lemon juice

1 c Flake coconut

Melted candy coating (opt’l) Beat butter or margarine in a mixing bowl with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar, cinnamon, baking soda, and 1/4 tsp.
salt; beat till combined.
Beat in molasses and eggs till

combined.
(Use either unsulfured or sulfured molasses in recipes calling for molasses.
Unsulfured molasses has a lighter sugarcane flavor than sulfured molasses, which is produced when sulfur is used in processing).
Beat in as much flour as you can.
Stir in remaining flour.
Divide dough in half; cover and chill till easy to handle.
Meanwhile, for filling, combine the egg yolks, lemon juice, 1/8 tsp.
salt, and 1 tbsp.
water in a small saucepan.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Stir in coconut and lemon peel.
Cool.
Roll each portion of dough on a lightly floured surface into a 15×6-inch rectangle. Spread one fourth of the filling in a 1-inch-wide

strip lengthwise down center of each rectangle.
Fold each long side of dough over filing, overlapping slightly in center; seal. Place seam-side down on working surface.
Flatten slightly.
Cut crosswise into 1 1/2-inch bars.
Place bars 1 1/2 inch apart on ungreased cookie sheets.
Bake in a 350~F oven about 12 minutes or till set.
Cool cookies on wire racks.
If desired, drizzle with melted candy coating.
Makes 40.
Source: BH&G Christmas Cookies 1995.
—–

Brown Sugar Pie - Recipe

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3 Eggs, separated

2 c Milk

2 c Brown sugar

4 tb Cornstarch

3 tb Butter

1 ts Vanilla

1 Baked pie shell

Preheat oven to 350 degrees.
Beat egg yolks and add 1/2 cup of milk.
Stir in brown sugar, salt, cornstarch and 1 1/2 cups milk. Mix well and cook over medium-heat, stirring constantly until bubbly and thick.
Remove from heat and stir in butter and vanilla. Pour into prepared pie shell.
Beat egg whites until frothy. Gradually add granulated sugar and beat until stiff peaks form. Spread meringue over pie and bake in preheated oven until meringue is golden brown.
Source: Charlene Wilson of Fort Thomas, Ohio; printed in The Cincinnati Enquirer, February 21, 1996.
The recipe is her mother’s and originally came from West Virginia.

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