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: Variations: for Almond-Cocoa Biscotti: (omit cinnamon and raisins) add 3/4cup slivered, toasted almonds, 2t almond extract and 1/3 cup cocoa for Orange-Pistascio Biscotti: (omit cinnamon and raisins) add 3/4cup toasted pistaccio nuts, 1T orange zest, 2T orange juice conc (the frozen stuff), and you may need a little extra flour
1: Beat egg whites and extracts (and orange juice, if using) together well
2: Combine all the dry ingred
3: and add to the egg and mix well
4: Fold in the raisins or nuts
5: The dough should be firm, but not too stiff
6: You may need to add as much as 1/4cup more flour if your egg whites were large or you are using the orange juice
7: Divide the dough in half and shape each into a 'log' about 2" wide and 10"long
8: Place each on a greased cookie sheet and bake in a preheated oven at 325F for 25-30 min
9: They should be firm to the touch, but not too brown
10: Remove from the oven and turn down the temp to 250F
11: Slice each olg into 20-24 pieces and place upright (if you can balance them!) on the cookie sheets
12: Return to the oven for about 30-40 min
13: The thicker the slices, the longer it takes, but they should not brown too much more
14: Cool them COMPLETELY before storing them in an airtight container
15: The cinnamon/raisin ones have only a trace of fat per cookie and the ones with nuts have 1
16: 5g fat per cookie
17: These are VERY crunchie and you really do need some tea or a nice skim capiccino to dunk them in! Submitted By RHOMMEL <RHOMMEL@IX
18: NETCOM
19: COM> On TUE, 21 NOV 1995 160438 ~0500 From Gemini's MASSIVE MealMaster collection at www
20: synapse
21: com/~gemini