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02/16/2006 04:02:29 AM
1/2 cup dark or golden raisins 1/4 cup dried apricots, chopped 1/4 cup unsweetened apple juice or rum 1 package (or 1 tablespoon) active dry yeast 1/3 cup milk, heated to lukewarm (105 to 110 degrees) 1/2 cup flour 1/2 cup margarine 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon almond extract 1 teaspoon grated lemon rind 1 to 1-1/2 cups flour 1/2 cup sliced blanched almonds 1/2 cup low sugar apricot preserves
In a bowl with a lid, combine the raisins, apricots, and apple juice (or rum). Toss to coat. Cover and let soak overnight or for at least 4 hours. In a large bowl, combine the yeast, milk, and the 1/2-cup of flour. Mix until smooth and the mixture looks like thin mashed potatoes. Cover the bowl with a damp cloth and let rise in a warm, draft-free place for 10 minutes, or until doubled in bulk. Meanwhile, in another bowl, cream the margarine, sugar, salt, almond extract, and lemon rind. Beat in the yeast mixture and 1-1/4 cups of the flour. Turn the dough out onto a lightly floured surface and knead in about 1/4-cup more flour, or until the dough is soft. Knead for 3 minutes. Place in a greased bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1-1/2 to 2 hours. Once the dough has doubled, knead in the raisin mixture and almonds. Knead until well mixed. Roll the dough into a rectangular 12 x 6-inch shape. Roll up jelly roll fashion. Place on a lightly oiled baking sheet and let rise about 30 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or until golden brown. Cool partially on a wire rack. Glaze the cool but not cold Stollen with the apricot preserves. Serves 15 at 162 calories per serving. Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
Lettuce Bananas Canned sliced pineapple Cherries
Place a crisp lettuce leaf on a salad plate. Then a slice of pineapple. Peel banana. Cut in half. Set this in the pineapple hole for a make believe candle. Stick a cherry on top with a toothpick for flame.
8 ounce cream cheese, softened 4 ounce Blue cheese 1 tablespoon green pepper, chopped 1 tablespoon pimento, diced Walnuts, chopped Fresh parsley, minced
In a bowl combine the cream cheese and Blue cheese. Add the green pepper and the pimento. Roll into ball and roll ball in walnuts. Garnish with parsley and serve with crackers.
2 (3-ounce) packages cream cheese, softened 1 cup mayonnaise 1/2 cup red maraschino cherries, halved 1/2 cup green maraschino cherries, halved 1 (20-ounce) can crushed pineapple, drained 1/2 cup pecans, chopped 2-1/2 cup miniature marshmallows 1 cup whipping cream, whipped
In a large bowl combine the cream cheese and mayonnaise, stir to mix well. Stir in the cherries, pineapple, pecans and marshmallows; fold in the whipped cream. Pour into 8-cup ring mold; freeze. Serves: 8 to 10.
1 (6 to 8-pound) standing rib of beef
Let the beef stand at room temperature for 1 lour before roasting; place, fat side up, on a roasting rack in a shallow baking pan. Insert the meat thermometer so that the tip will be in the center. Roast at 325-degrees for 2 hours and 15 minutes to 3 hours or to 140-degrees on the thermometer for medium rare. Let stand for 20 minutes in a warm place before carving; the roast will continue to cook after being removed from the oven. Cut into thin slices across the grain. You should allow approximately 1/2 to 1 pound per person.
1 quart milk 1/4 pound butter 1 cup lard 1/2 cup sugar 3 teaspoon salt 1 teaspoon nutmeg 10 to 11-cups flour 3 egg yolks plus 1 whole egg 1-1/2 cake or 3 ounce yeast 1 cup warm water Candied fruit (as much as you like)
Scald milk. Add butter, lard, sugar, salt and nutmeg. When lukewarm, add eggs. In a small bowl dissolve the yeast in 1-cup warm water. Put about half of the flour into a large mixing bowl. Add the milk mixture and the eggs. Add the yeast mixture dissolved in the water. Mix well and add enough of the rest of the flour to make a stiff dough. Let rise for approximately 3 hours in a warm draft free place. Add the candied fruit and punch the dough down and let rise again. Divide the dough into loaves of bread. Let rise in greased bread pan. Bake at 350- degrees for 45 to 60 minutes.
2 pounds ground beef 2 (#2) cans corn (cream style) 2 (#2) cans tomatoes 1 large onion, chopped 1 green pepper, chopped 1 teaspoon salt 1/4 teaspoon pepper 1 cup sliced stuffed olives 2 teaspoon Worcestershire 1/2 cup slivered almonds (optional) 1 (4-ounce) can mushrooms 1 (14-ounce) package lasagna noodles 1 stick margarine 1 pound sharp Cheddar cheese, grated
Sear the beef in large skillet. Add the tomato, corn, onion, green pepper, salt and pepper. Cook on medium heat for approximately 15 minutes, stirring frequently. Add the olives, almonds, Worcestershire sauce, mushrooms. Reduce the heat to low, simmer until well blended. Prepare the noodles per package directions and drain. Return to pan and stir in margarine until noodles are well coated. Combine the noodles with the beef mixture. Add 1/2 of the cheese and pour into two 12 x 7-1/2 inch baking dishes. Cover with foil and bake for 45 minutes at 325-degrees. Sprinkle with the remaining cheese and bake uncovered 15 minutes longer. Cut and serve in squares. Casserole may be refrigerated few days or frozen. Serves 12 or more.
1 cup butter or margarine 1 cup sugar 2 tablespoons milk 1 teaspoon vanilla or rum extract 2-1/2 cups sifted flour 3/4 cups red and green candied cherries, finely chopped 1/2 cup pecans, finely chopped 3/4 cup flaked coconut
In a large bowl cream the butter and sugar; blend in the milk and vanilla. Stir in the flour, candied cherries and pecans; form into 2 rolls, each 2-inches in diameter and 8-inches long. Roll in the coconut. Wrap and chill for several hours or overnight. Slice 1/4-inch thick; place on un-greased baking sheet. Bake in a preheated 375-degree oven for 12 minutes or until edges are golden. Yield: About 5 dozen.
4 cup unsweetened pineapple juice 1 (12-ounce) can apricot nectar 4 cups apple cider 1 cup orange juice 1/4 teaspoon whole cardamom seeds, crushed 2 (3-inch) sticks cinnamon 1 teaspoon whole cloves 1/4 teaspoon salt
Pour the juices into a 20-cup electric percolator. Place the remaining ingredients in the basket. Allow to go through the perk cycle; serve hot. Yield: Twenty 1/2-cup servings.
2 cups fresh cranberries 1 large apple, peeled and cored 4 ounce mini-marshmallows 1/2 cup sugar 1/2 cup heavy cream, whipped 2 tablespoon powdered sugar 1/2 teaspoon almond extract 1 (16-ounce) can pineapple slices 1/2 cup pecans, toasted, chopped
Grind the cranberries and apple into a bowl; add the marshmallows and sugar. Cover and refrigerate overnight. Before serving, In another bowl combine the whipped cream with the sugar and almond extract. Fold the cranberry mixture into the whipped cream mixture. Place the pineapple slice in a crisp lettuce leaf; fill the center with 1/3-cup of the cranberry mixture and garnish with pecans.
1 (9 inch) pie crust, baked 1-1/2(.25 ounce) packages unflavored gelatin 1/4 cup dark rum 4 egg yolks 1/3 cup white sugar 1-1/3 cups scalded milk 1-1/2 teaspoons vanilla extract Salt to taste 3/4 cup frozen whipped topping, thawed 1 pinch ground nutmeg 1/8 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup heavy cream, chilled 3 tablespoons confectioners' sugar 1-1/2 tablespoons rum (optional) 4 egg whites
Sprinkle gelatin over 1/4-cup dark rum to soften for about 10 minutes. Mix with an electric mixer on low, beat egg yolks with white sugar until the egg mixture falls like ribbon off the beaters. Continue beating, and pour in scalded milk in a thin stream. You must keep stirring. Transfer mixture into a 1-quart saucepan. Cook over medium low heat, stirring constantly, until the custard will coat a spoon. Do Not Let Boil! Remove the pan off the heat, and stir in softened gelatin mixture and vanilla. Keep stirring until the gelatin is completely dissolved. Transfer custard into a clean bowl, and chill over a bowl of ice. Stir occasionally. Do not let the custard set up. In another bowl beat the egg whites with a pinch of salt until stiff but not dry. Gently fold 3/4-cup whipped cream into the whipped egg whites. Fold in custard. Spread into cooled baked crust. Chill for 45 minutes in the refrigerator, or until filling is set. Combine 1 cup chilled whipping cream, confectioner'! s sugar, 2 to 3 tablespoons rum, nutmeg, and cinnamon. Whip until soft peaks form. Spread over the top of the chilled pie, mounding in an attractive fashion. Dust the top of the pie with additional nutmeg.
6 egg yolks 2 eggs 1 1/4 teaspoons salt 1/2 cup powdered sugar 2 tablespoons plus 1-teaspoon rum flavoring or ground Cardamon 2 teaspoons vanilla 2 to 2-1/2 cups flour * Vegetable oil for deep frying
Combine all of the ingredients except for the oil for deep frying. Mix well. Divide the dough into fourths,and place into plastic wrap. Roll out to a very thin, almost transparent. Cook in deep fryer on 375-degrees for 1/2 minutes until light brown. Place on paper towels to cool. When cooled; sprinkle confectionary sugar on top.
3 package of frozen broccoli, chopped 1-1/2 cans cream of mushroom soup 1-1/2 roll Kraft garlic cheese 3/4 cup mushrooms, chopped 3/4 cup water chestnuts, sliced 1 large onion, chopped 1/2 stick of butter 1 teaspoon Accent 1/2 cup bread crumbs
In a saucepan sauté the onions in butter, add the broccoli and let thaw. Add the remaining ingredients. Cut up garlic cheese and let it melt in the mixture over low heat. Bake at 350- degrees until bubbly.
3/4 cup margarine 1-1/2 cup packed brown sugar 2 tablespoons water 1 (12-ounce) package chocolate chips 2 eggs 2-1/2 cups flour 1-1/4 teaspoons baking soda 1/2 teaspoon salt 1 pound package Andies (green) mints 1 small package Andies (red) mints
Preheat the oven to 350-degrees. Heat the margarine, brown sugar and water in a saucepan over low heat until the margarine is melted. Add the chocolate chips and cook, stirring until partially melted. Remove from heat and stir until completely melted. Pour the mixture into a large mixing bowl - let cool slightly. With an electric mixer set at medium speed, beat in the eggs one at a time. Reduce the speed to low and add the dry ingredients. Beat just until blended. Refrigerate the dough for 1 hour. Line the cookie sheets with foil. Break the green mints in half. Use a grater to make shavings with the red mints. Roll the dough into balls, placing 2-inches apart on the cookie sheet. Bake for 12 to 13 minutes. Remove from oven and immediately place 1/2 of green mint on top of hot cookie. Let melt and then swirl over the cookie to create an icing. Let cool briefly and sprinkle with the shavings of red mints. (If you place the shavings on the top of the cookie too soon they will melt) Let set over night to let icing harden.
2 eggs, beaten 1 cup orange juice 1/4 cup water 2 orange rinds, grated 1/4 cup butter, melted 4 cups flour 1/2 teaspoon salt 1 tablespoon baking powder 2 cups sugar 1 cup nuts, chopped 2 cups cranberries, chopped
In a large bowl combine the first five ingredients. Mix well. In another bowl sift the dry ingredients and blend well with the creamed mixture. Add the nuts and cranberries. Turn into 2 greased and wax paper lined loaf pans. Bake at 325-degrees for 40 minutes. Lower the heat to 300-degrees and bake for an additional 40 minutes. Remove the bread from the pans and peel wax paper before cooling. Can be frozen.
1 package cranberries, ground 1 orange, ground Juice from 1 orange 2 or 3 apples, not peeled & chopped 3 cups sugar 1 tablespoon lemon juice
Combine all of the ingredients in a food processor and mix well. Refrigerate until ready to serve.
1 cup cranberries 1 cup confectioners' sugar 1/2 cup butter 1 tablespoon lemon juice
Puree the cranberries in a food processor or blender. Add the sugar, butter and lemon juice; process until smooth. Refrigerate until ready to use.
1 pound cranberries, ground 1 (20-ounce) can crushed pineapple 2 cups sugar 1 (3-ounce) package lemon gelatin 1 (3-ounce) package raspberry gelatin 1 cup walnuts, finely chopped 1 red apple, unpeeled & shredded Whipped cream
Wash and grind the cranberries. Combine the cranberries with the sugar and blend well. Let set overnight. Drain the pineapple, reserving the juice. To the juice add enough water to make 4-cups of liquid. Heat to boiling. Remove from heat, add both gelatins and stir until dissolved. Cool. Add the cranberries, pineapple, walnuts and shredded apple. Blend well. Pour into a mold and refrigerate until set. Serve with whipping cream.
8 ounce diced beets, optional 2 oranges, peeled, sliced and quartered 1 large jicama, peeled and cubed 3 slices fresh pineapple, cubed 1/2 head iceberg lettuce, shredded 2 bananas, sliced 1/2 cup peanuts, unsalted Seeds from 1 pomegranate
In a bowl combine the beets, oranges, jicama and pineapple. Mix well. Refrigerate to thoroughly chill. Line a salad bowl or platter with the shredded lettuce. Serve with the mixture.
3 cups flour 3/4 cup sugar 1 tbsp baking powder 1 teaspoon salt 1/2 teaspoon nutmeg 1-1/2 cup eggnog 1 egg, beaten 1/4 cup margarine, softened 1 cup white raisins 1/2 cup red cherries 1/2 cup green cherries 3/4 cup nuts, chopped
In a large mixing bowl combine the dry ingredients. In a separate bowl, mix the eggnog and the softened margarine; add to the dry ingredients. Add the nuts and fruit. Mix well. Bake for 60 minutes at 350-degrees in a greased 9 x 5-inch loaf pan. Let stand 10 minutes and place onto rack; cool.
1 box of Duncan Hines Butter Cake Mix 4 eggs 1/2 cup regular sugar 1 small carton (8-ounces ) sour cream 3/4 cup oil 2 to 3-tablespoons poppyseeds
Combine all of the ingredients in a blender container and blend until smooth. Spray 2 loaf pans or 1 Bundt pan with cooking spray and coat with sugar. Divide batter between the two pans. Bake at 350-degrees for approximately 40 to 50 minutes, depending on how hot your oven gets. Watch to make sure they are done in the middle.
3 cups Apple juice 3 cups Orange juice 6 cups Cranberry juice cocktail 3/4 cup Maple syrup 2 teaspoon powdered sugar 1-1/2 teaspoon ground cinnamon 3/4 teaspoon ground cloves 3/4 teaspoon ground nutmeg Cinnamon sticks, optional
Combine all of the ingredients in a very large saucepan, except for the cinnamon sticks. Bring the mixture to a boil. Turn to simmer for a few minutes. You can put the ingredients in a crock pot after it has boiled and keep warm over low heat. Garnish with cinnamon sticks to use as stirrers in steaming hot mugs of punch.
8 potatoes, boiled and skinned, cooled and grated 1/2 teaspoon salt (it depends on the size of potatoes) 1/2 teaspoon pepper 1/4 cup butter or margarine, melted 3 green onions, cut up 1 can cream of chicken soup or cream of mushroom soup 2 cups Cheddar cheese, grated 1-1/2 cups sour cream 1/2 cup corn flakes, crushed
In a mixing bowl combine the margarine and the soup. Blend in the sour cream, salt, pepper, onions and 1-1/2 cups of the grated cheese. Pour the mixture over the potatoes and put in a casserole dish. Bake uncovered at 350-degrees for 30 minutes. Combine the 1/2-cup cheese with the cornflakes and sprinkle over casserole.
1 (8-ounce) package cream cheese, softened 5 ounce Bleu cheese spread 3 tablespoon chopped sweet pickle relish 2 tablespoon Instant minced onion 1/2 cup pecans, finely chopped
In a large bowl blend the cheeses, add the pickle relish and onion. Mix well. Shape into a 10 x 2-inch roll; wrap in waxed paper. Refrigerate for 3 to 4 hours. Remove the paper, roll in the pecans, serve as a spread with crackers.
1 package lime Jell-O 1 cup crushed pineapple, drained Maraschino cherries, chopped 1 (8-ounce) cream cheese, softened 1/2 cup nuts, chopped
Prepare Jell-o as the package directs. Blend together the Jell-o, cream cheese, pineapple, nuts and cherries. Set aside to cool. When cool, add 1/2-pint whipped cream (to form as trees). Using a cone shaped paper drinking cups, place half maraschino cherry, hollow side up, and pour in Jell-O mixture and let set.
5 eggs, beaten 1-1/2 cups sugar 1-1/2 cups bread crumbs 1 teaspoon vanilla 1/2 cup milk (Should be fairly thin)
Combine all of the ingredients in a bowl and mix well. Your batter should be fairly thin. Pour into a buttered pan. Sprinkle nutmeg on top. Bake at 350- degrees until firm.
Swedish Yule Kaka (Swedish Christmas Bread) 1/2 cup warm (110 to 115-degrees) water 2 packages active dry yeast 1-1/2 cup lukewarm milk 1/2 cup sugar 2 teaspoon salt 2 eggs 1/2 cup soft shortening Half of 7 to 7-1/2 cups flour 4 or 5 crushed cardamom seeds
Measure the warm water into a large mixing bowl. Add the yeast, stirring to dissolve. Stir in the remaining ingredients. Stir the mixture with spoon until smooth. Add enough flour that remains, to handle easily; mix with hands. Turn onto a lightly floured board; knead until smooth and elastic, approximately 5 minutes. Round up in a greased bowl, turning the greased side up, cover with a damp cloth. Let rise in a warm (85 degree), draft-free place until double in bulk, approximately 1-1/2 hours. Punch the dough down; let rise again until almost double, approximately 30 minutes. Divide the dough for desired rolls and/or coffee cake. Swedish Tea Rings Divide above dough in half. Roll out each half into a 9 x 15-inch oblong. Spread with 2- tablespoons butter and sprinkle with 1/2-cup sugar and 2-teaspoons cinnamon. Sprinkle with 1/2-cup raisins and 1/2-cup nuts, on top of cinnamon/sugar. Roll up tightly, beginning at wide end. Seal up well by pinching the edges of the roll together. Stretch the roll slightly to even. Place sealed edges down in a ring on a lightly greased baking sheet. Pinch the ends together. With scissors, make cuts 2/3 way through the ring at 1-inch intervals. Turn each section on its side. Let rise, covered in a warm, draft-free place until double in bulk, approximately 35 to 40 minutes. Bake until golden brown at 325-degrees for 25 to 30 minutes. While slightly warm, frost with quick white icing. Tea rings can be decorated with candied cherries, pecans, almonds, etc.
1 cup warm milk 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1 package yeast 1 egg, slightly beaten 2 tablespoons butter, softened 3-1/4 to 3-1/2 cups sifted flour 1/4 cup citron, chopped 1/2 cup raisins 1 egg white, beaten (optional)
In a large mixing bowl combine the milk, sugar, salt and cardamom together. Stir to mix well. Stir in the yeast; let stand, stirring occasionally until the yeast is dissolved. Add the egg and butter. Mix in the flour, citron and raisins using a spoon first and hands later. Knead; let rise twice in warm, draft-free place, covered. Shape into a round loaf; place in a buttered 9-inch casserole dish. Cover; let rise in a warm, draft-free place for 45 to 60 minutes or until the dough has doubled in bulk. Glaze with egg white before baking, if desired. Bake at 350-degrees for 30 to 40 minutes.
1 (Number 2) can crushed pineapple 32 marshmallows 1 envelope plain gelatin 1/2 cup cold milk 3/4 cup milk, scalded 1 cup heavy cream, whipped 1 cup nuts, chopped
Soak the pineapple and marshmallows overnight. Next day: soften the gelatin in cold milk and dissolve in the scalded milk. Pour into the pineapple mixture and let cool. Fold in the whipped cream. Add the nuts and turn into a large mold or individual molds. Serve on lettuce leaves with mayonnaise or on a large platter decorated with mounds of whipped cream and garnished with red and green maraschino cherries.
3/4 cup honey 3/4 cup red sweet peppers, diced 1/3 cup rice wine vinegar 1/3 cup pineapple juice 1/2 teaspoon garlic salt 1/2 teaspoon bottled hot pepper sauce 1-1/2 pounds fried chicken wings OR 1-1/2 pounds baked chicken wings
In a saucepan combine the honey, peppers, vinegar, pineapple juice and seasonings; mix well. Cook, stirring constantly until the mixture begins to thicken. Pour the mixture over the chicken wings in baking dish. Bake at 350-degrees for 12 to 15 minutes or until wings are glazed with sauce.
1 package vanilla pudding mix 1 package lemon Jell-O 2 tablespoons lemon juice 1 package raspberry jell 1 can whole cranberry sauce 1/2 cup celery, chopped 1/4 cup pecans, chopped 2 cups Cool Whip 1/2 teaspoon nutmeg
In a saucepan, combine the pudding mix, lemon Jell-O and 2-cups water. Cook and stir until boiling. Stir in the lemon juice. Remove from heat and chill until partially set. Dissolve the raspberry Jell-O in 1-cup boiling water. Fold in the cranberry sauce, celery and nuts. Chill till partially set. Fold Cool Whip and nutmeg into pudding mixture. Pour half into cake pan. Top with cranberry layer, then the remaining of the pudding mixture. Chill.
Recipe Submitted: Thank you Joan! Source: Personal Collection 1 cup butter or margarine 1/4 cup sifted powdered sugar 2 teaspoons vanilla 2 cups sifted enriched flour 2 teaspoons soda 1 cup ground pecans Red and green decorative sugar 1 tablespoon water
Thoroughly cream the butter, sugar and vanilla. Stir in water. Add flour and mix well. Stir in nuts. Form into one inch balls. Roll in colored sugar. Bake at 300° to 350° about 20 minutes. Cool before removing.
1 bag of 24 frozen dinner rolls 1 (4-3/4-ounce) package non-instant butterscotch pudding 1/2 cup butter 3/4 cup brown sugar 1/2 cup nuts
Arrange the rolls in a greased tube pan. Sprinkle the dry pudding mix over the rolls. In a saucepan combine the butter with the remaining ingredients and cook over low heat until the sugar is dissolved and the mixture is bubbly. Pour the mixture over the rolls. Cover tightly with foil and let stand on the countertop overnight. The next morning, bake at 350-degrees for 30 minutes. Let stand for 5 minutes, then invert carefully on serving dish.
3 squares semisweet chocolate 1 cup butter 1 cup sugar 1 tablespoon light corn syrup 1/4 teaspoon salt 3 tablespoons water 2 cups chopped pecans
Melt chocolate over hot, not boiling, water until soft enough to spread with pastry brush. Melt butter in another saucepan. Add sugar; stir until dissolved. Add corn syrup, salt and water; cook to 290 degrees on candy thermometer, stirring constantly. Remove from heat; add 1-cup pecans. Return to heat; cook for 3 minutes longer, stirring constantly. Pour onto marbles slab or cold cookie sheet. Spread half the chocolate over candy with pastry brush; sprinkle with half the remaining pecans. Turn candy over. Brush with remaining chocolate; sprinkle with remaining pecans. Let stand until completely cooled. Break into pieces; store in covered container.
30 marshmallows 1/4 cup butter or margarine 5 cups crisp rice cereal 1/2 package shredded coconut
Melt marshmallows and butter in top of double boiler over hot water; blend well. Place cereal in large, greased bowl. Pour marshmallow mixture over cereal; mix well. Pack tightly into greased individual ring molds; sprinkle with coconut on top. Chill for about 30 minutes. Remove from molds; place on waxed paper. Place on waxed paper. Place in refrigerator to harden. Add small bow of red cellophane to each ring; wrap in colorful cellophane paper.
1/2 cup butter 1/2 cup shortening 1 cup sifted confectioners' sugar 1 egg 1-1/2 teaspoon almond extract 1 teaspoon vanilla extract 2-1/2 cups flour 1 teaspoon salt 1/2 teaspoon red food coloring 1/2 cup crushed peppermint candy 1/2 cup sugar
Mix butter, shortening, confectioners' sugar, egg and extracts thoroughly; stir in flour and salt. Divide into halves; blend food coloring into 1 half. Roll 1-teaspoon each color dough into strips side by side. Press together lightly; twist as for rope. Place on ungreased cookie sheet; curve top down to form handle of cane. Repeat with remaining dough. Bake in preheated 375-degree oven for about 9 minutes; remove from cookie sheet while warm. Mix peppermint candy and sugar; sprinkle over cookies. Yield: About 4 dozen.
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