Ingredients 1½ cup brown sugar 1 cup margarine 2 eggs 1 tsp cinnamon 1 tsp soda 1 tsp salt 2½ cups flour 2 lb. dates (halved) 1 lb. candied cherries (halved) 1 lb candied pineapple 2 cups whole walnuts 1 cup whole filberts 2 cups …
Ingredients 1 cup puffed rice cereal 1 cup lightly salted cashews, coarsely chopped ½ cup dried cranberries, chopped 10 oz. vanilla flavored candy coating, chopped Dash freshly grated nutmeg Dash ground cinnamon 1 oz. semisweet chocolate pieces 1 tsp chopped cashews Line a baking sheet …
Preheat oven to 350° F.
Melt butter in a bowl.
Mix sugar, cinnamon, and nuts in a bowl.
Arrange sheets of Phyllo Dough three at a time flat in a 9×13 inch pan. Brush every three sheets generously with butter. After six sheets sprinkle with nut mixture. Repeat until finished with the last sheets of Phyllo Dough. Top with butter, cut into diamonds and drizzle over with honey.
Place in oven for 45–55 minutes.
1 24 oz. can chili beans 1 ½ cups grated cheddar cheese 1 bag taco flavor tortilla chips, broken 1 can olives (whole), pitted and drained 1 can (16 oz.) stewed tomatoes, chopped Mix ingredients and bake at 375° F with cheese on top until …
Mix all ingredients together. Add more lemon pepper to taste.
Ingredients One 12oz. Silken tofu 2 ½ fresh lemons, squeezed (or more to taste) 1 cup Vegenaise (original) 2 tsp lemon pepper (or more to taste) 1 clove garlic (optional) Fresh lemon thyme (to taste) Salt (to taste) Blend ingredients in food processor until smooth …
1 cup sugar 2 qt. whipping cream 2 cans sweetened condensed milk 2 ½ Tbsp. vanilla ½ tsp. salt 2 qt. milk Add more milk until until you reach the fill line.
Stir together the flour, baking soda, and cream of tartar. Set aside.
Cream the butter and shortening together until smooth. Add sugar and beat until light and fluffy. Beat in the yogurt, zest, vanilla, and lemon extract, scraping down the sides of the bowl when needed.
Beat the dry ingredients into the butter mixture in 2 or 3 additions. Scrape the sides of the bowl and beat just until the dough has come together and is not lumpy. On a slow speed, mix in the sprinkles.
Tightly cover the dough and chill in the refrigerator for 1–2 hours.
Pre-heat oven to 325°F and line cookie sheet with parchment paper.
Remove the dough from the refrigerator and let rest at room temperature for 10 minutes.
Scoop a tablespoon sized ball of dough. Place on the cookie sheet and gently flatten to about ½ inch thickness. Sprinkle with sugar. Repeat, spacing dough 2 inches apart.
Bake for 11–12 minutes, until edges are golden. Don’t over bake! Cookies will finish cooking as they cool. Allow cookies to cool for 3 minutes on the sheets before transferring them to racks.
Cool completely before storing. Store in a tightly covered container.
2 cans sweetened Condensed milk 1 qt. whipping cream 2 tsp. vanilla dash of salt Pour in ice cream canister and fill the rest of the canister with milk and stir it up. Freeze.
