Juice : Juice and pulp of 1 lime
3 : Garlic cloves -- mashed
1 : ts Minced ginger root
2 : Allspice berries -- crushed
1/4 : ts Saffron threads -- crushed
1/2 : ts Dried summer savory
1/2 : ts Dried dill
1/2 : ts Ground cinnamon
1/4 : ts Curry powder
2 : Cornish hens -- halved
3 : c Flour
1 : c Brown sugar
1 : ts Cinnamon
4 : tb Shortening
3 : ts Baking powder
1/2 : ts Salt
1/2 : Sweet dough mixture
1/2 : c Packed light brown sugar
1/2 : c Pecans, chopped
1/2 : c Dark seedless raisins
1 : ts Ground cinnamon
1/4 : c Butter or margarine, melted
Sugar : Sugar Glaze (below -- opt)
1 : c Warm water (0-5 F)
1/4 : c Instant dry milk
1 : Package active dry yeast
3 : 1/2 c All purpose flour, divided
1/8 : ts Ground ginger
1/4 : c Vegetable oil
1 : ts Salt
1 : ts Cinnamon (optional)
Liquid : Liquid sugar subsitute to
Equal : Equal 2 tbsp sugar,optional
1 : /2 ts Margarine at room temp
1/2 : c Brown sugar twin granulated
Sugar : Sugar substitute
1 : /2 tb Margarine at room temp
1 : /2 c WATER (20-degrees)
1/2 : c GRANULATED SUGAR
1/2 : c VEGETABLE OIL
1/2 : c POTATOES, mashed (unseasoned
-and : -and
Without : Without milk)
1 : EGG
2 : ts SALT
3 : tb ACTIVE DRY YEAST
3 : tb NONFAT DRY MILK POWDER
3 : c UNBLEACHED ALL-PURPOSE FLOUR
2 : 1/ To 3 cups BREAD FLOUR
1/3 : c BUTTER, softened
3/4 : c BROWN SUGAR
1 : /2 tb GROUND CINNAMON
FROSTING : FROSTING
1/2 : c BUTTER (1 stick), softened
2 : tb ALL-PURPOSE FLOUR
1 : c CONFECTIONER'S SUGAR
Speck : Speck SALT
1 : ts VANILLA EXTRACT
In : In a large mixer bowl, place
-the : -the warm water, sugar, oil,
Potatoes, : Potatoes, egg, salt, and
-yeast : -yeast and mix thoroughly.
-Add : -Add the
Milk : Milk powder and the
0: * toasted diced & buttered This is an elegant cookie with a sweet almond flavor
1: In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar
2: With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula
3: (Mixture will be crumbly
4: ) With hands, shape into ball
5: If dough is too soft to roll out, cover and refrigerate until firm
6: Preheat oven to 325ø
7: On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle
8: Using pastry wheel or knife, cut into strips 3 x 1-inch
9: Place strips on greased cookie sheets and brush with slightly beaten egg whites
10: In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies
11: Bake 15 minutes at 325ø or until golden
12: With pancake turner, remove cookies to wire racks and allow to cool
13: Yield: 3 dozen
14: Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ
15: Randy Shearer From Gemini's MASSIVE MealMaster collection at www
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