soft butter cookie

Melting Moments Cookies

* 1/2 cup butter
* 6 tablespoons confectioner's sugar
* 1/2 teaspoon vanilla
* 1 tablespoon cornstarch
* 3/4 cup flour -- sifted
* pinch salt

Cream butter and sugar; stir in sifted dry ingredients. Roll into small balls about 3/4 inch in diameter. Place on baking sheet and flatten. Bake 15 minutes at 300° F.
Recipe from "Bell's Best #2" (Mississippi)

Lebanese Butter cookie

Title: #433826 Lebanese Butter Cookies Ghrybe
Categories: Lebanese, Cookies
Yield: 1 servings

2 c Solid rendered butter
1 c Superfine sugar
1 c Confectioners sugar
Approximately 4 c. cake
-flour
Blanched almond halves

Place butter in mixing bowl and beat with electric mixer for about 10-15
minutes until butter is white and fluffy. Add 2 types of sugar. Whip again
thoroughly with a spatula; gradually add flour and continue to mix with
spatula until the flour is absorbed and a medium soft dough is formed. Be
sure to mix with spatula, because heat from hands melts the butter. Add
more flour if needed. Remove mixture to lightly floured surface and quickly
roll with floured hands into rope shape about 1 1/2 inch diameter. Cut into
1 1/2 inch pieces on diagonal forming a diamond shape. Place one almond in
middle of each diamond. Place on baking sheet at 300 degrees until cookies
are set. They should remaining white not browned, about 10-12 minutes. Let
cool on sheet. When cold remove carefully.

Spanish Noodles & Ground Beef or chicken, Bacon

Spanish Noodles
5 slices of bacon
1/2 cup chopped onions
1 cup diced green peppers
3-4 cloves galic diced
1 pound of ground beef
1 cup can diced tomatoes (or whole tomatoes, cut up)
1/2 cup taco sauce
3 tablspoons Gebhardts chili powder
1 teas. salt
dash of pepper

8 oz. uncooked bows or large flat noodles
1 can chicken stock or 2 cups bullion cubes in water.
Preboil noodles in chicken stock for 4 mins. drain set aside saving the broth

or if you want to use chicken instead of beef boil 3 chicken breast, 6 ot 7 thighs, in chicken broth remove chicken and add noodles. Skin and debone chicken and set aside saving juice. Cook noodles be sure you have at least one cup juice left add to sauteed vegetables. Simmer on low for about 15 mins.

Add 1 cup sweet corn kernels (canned or frozen) or 1 cup tender green frozen peas - simmer for a couple of mins.

In a large skillet cook bacon till crisp, drain. (reserve drippings)
Crumble bacon and set aside. In bacon drippings cook onions, galic, green pepper and
ground beef until no longer pink. Drain, Add tomatoes,
peppers, catsup (or sauce), salt and pepper. Stir together. Stir in
uncooked noodles. Cook, covered, over low heat for 15minutes or
until noodles are tender, stirring frequently. Add crumbled bacon toss and serve.

Options: serve on taco shells with grated cheese, sour cream, sliced olives, green onions, shredded lettuce, sliced avacados, refried beans, cornbread, Mexican type stuff.

Cobbler recipe

French Apple Cobbler
Puttin' on the Peachtree - Jr League of Dekalb County, GA

Filling:

* 5 cups tart apples, peeled, sliced
* 3/4 cup sugar
* 2 tablespoons flour
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1/4 cup water
* 1 tablespoon margarine, softened

Batter:

* 1/2 cup flour, sifted
* 1/2 cup sugar
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 2 tablespoons soft margarine
* 1 egg, slightly beaten

Filling: In a medium bowl, combine apples, sugar, flour, cinnamon, salt, vanilla and water. Turn into a 9-inch square pan. Dot apples with margarine.

Batter: Combine all batter ingredients. Beat with wooden spoon until smooth. Drop batter in 9 portions on apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375 degrees F or until apples are fork tender, and crust is golden brown. Serve warm with cream.
Serves 6 to 8.

Sonar

Don't put a hat on the bed. If a black cat crosses your path; spit on to the ground. Nothing good happens on Friday the 13th. It's bad luck to get near a ladder. You might as well go into a closet and hide for seven years if you break a mirror. There were a whole littany of superstions to observe set down in the annals of family lore from her Mother's side of the family.

On her Father's side there was the standard lifeguard drill for how to avoid getting struck by lightening and how to get rid of a fire ball when it entered one door by inviting it to exit out another. Grannie and the Aunts were constantly coralling the children to either go into the big old bathroom (without windows) to avoid tornadoes or sit in the big old Packard to outsmart bolts of lightening.

Both sides of the family spent their lives trying to outwit supernatural occurences and the forces of nature but on the maternal side the supernatural ruled the roost from the cradles to beyond the graves.

FAVORITE SWEET SOURDOUGH BREAD RECIPE

Texas Sweet Sourdough Bread

Make the starter:

o 1 pkg dry yeast
o 11/2 cup warm water
o 1/3 cup sugar
o 3 TBLS potato flakes (must be flakes)

Mix ingredients and place in a large glass jar set in a nice sunny or warm place for at least 4 hours. Mixture will become foamy and you will hear hissing from the lid of the jar. Pour off 1 cup of the mixture. At this point you can put this in another glass jar and refirgerate both jars or you can make some bread:

o 1 cup starter
o 1 1/2 cups warm water
o 1/2 cup oil....I have used olive, butter, canola, safflower...it is all good
o 1 1/2 TBS salt 1/3 cup sugar 9 cups (at least) bread flour (yes, bread flour)

Mix together to form stiff dough and knead with hands until smooth and elastic. Place in a bowl oil the top and cover with plastic wrap. This can sit overnight in a warm place. Next day punch down fashion two loaves and place in greased/floured bread pans. Bake at 400/425 degrees for about 35 minutes.

Every time you want to make bread take the glass jar from the fridge and Feed starter again: 1 cup warm water, 1/3 cup sugar, 3 TBS potato flakes.

I have used this dough to make cinnamon rolls, whole wheat and rye breads it is very versitile. Good eating!

From: Ann Brookins de Cahier

Easy good pralines recipe

Pralines #27340
A southern delicacy. So incredible!! I usually make these for Christmas but they are good anytime.
3 cups firmly packed light brown sugar
1 cup whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1/4 cup butter or margarine
2 cups chopped pecans
1 teaspoon vanilla extract
2 dozen Change size or US/metric
Change to: dozen US Metric
32 minutes 20 mins prep

1. Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.
2. Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).
3. Remove mixture from heat, and add butter (do not stir).
4. Let stand until candy thermometer reaches 150 degrees.
5. Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.
6. Drop by heaping teaspoonfuls, working rapidly, onto wax paper.
7. Let stand until firm.

Heath bars squares and more

Recipe: English Toffee Squares
English Toffee Squares

1 cup brown sugar
1 cup butter
1 egg yolk
1 1/2 cups of sifted flour
1 tsp. vanilla
1 1/2 c. chopped nuts
2 hershey bars (regular size)

Mix ingredients and spread very thinly on a greased jelly roll pan.
Bake at 350 for 20 to 25 minutes. When and still hot, lay the
Hershey bars on top and spread as frosting. Cut into squares while
still warm.
____________________________________________________________________________

English Toffee (Heath bar toffee)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candy Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups pecans -- chopped
1 1/2 cups butter
1 1/2 cups light brown sugar
1 1/2 cups chocolate chips

Butter 9x13 pan. Sprinkle nuts in bottom of pan. Bring butter and sugar to
a
boil on medium-high heat, stirring constantly. Non-stick pan works b est.
Bring to Hard Crack (300F) on candy thermometer. Quickly pour over nuts and
gently spread to even it out. Sprinkle chocolate chips over hot toffee.
Cover with foil and let sit to melt chips for 10-15 minutes. Spread
chocolate with a spatula or knife. Slice while warm with a pizza cutter if
desired. Chill and break apart when cool. Keep cool in an airtight
container.

This recipe makes pretty thick toffee. I usually use a slightly larger pan
to thin it out. I also tend to go a bit heavy on the chocolate (yum!). I
often use a metal (bendable) pan and make it without the nuts.

Sour Lemon Bars

The Ultimate Sour Lemon Bars
RecipeView.com
Yield: 16 Servings Preparation Time: 0000

Crust: Topping:
1 1/2 Cups all-purpose flour 5 Large eggs, room temp
1/4 Cup Powdered Sugar 2 Cups sugar
1 Pinch salt 1 Cup lemon juice, fresh, strained
1/2 Cup unsalted butter, Cut In Pcs 3 Tbl all-purpose flour
1/2 Tsp vanilla extract 2 1/2 Tbl lemon peel, grated

Preheat oven to 350. Line 9' square pan with foil,
extending 1' above sides of pan. Grease uncovered 2 sides
of pan. Combine flour, powdered sugar and salt in
processor. Add butter and cut in using on/off turns until
mixture appears sandy. Add vanilla and process until dough
begins to come together. Press evenly into prepared pan.
Bake until golden brown, about 28 minutes.

Meanwhile, prepare topping: Whisk eggs and 2 Cups
sugar in medium bowl to blend. Whisk in lemon juice, then
flour. Strain into another bowl. Mix in grated lemon
peel. Reduce oven to 325. Pour filling over hot crust.
Bake until sides are set and filling no longer moves in
center when pan is shaken, about 22 minutes Cool on rack
Cover and chill at least 4 hours. Using foil sides as aid,
lift dessert from pan. Fold down foil sides. Cut into 16
squares. Cut each square diagonally in half, forming
triangles. Sift top with additional powdered sugar.

*** This is the original recipe. I alter by: Just
greasing the entire pan, and not messing with the foil.
The bars come out of the pan just fine. However, I do use
Pam instead of butter to grease the pan. .. The lemon peel
may tend to make the bars bitter. I choose to reduce the
amount of peel, or have eliminated it all together. There
is a slightly less lemon flavor if you eliminate the peel,
though. ....I also do not strain the lemon/egg mixture.
Instead I strain the fresh lemon juice before adding it to
the eggs. Dottie Cross Bon Appetit October 1990

Lemon Square Bars

Lemon Bars

INGREDIENTS:

* 2 sticks (8 ounces) butter
* 2 cups flour
* 1/2 cup confectioners' sugar
* 4 beaten eggs
* 2 cups sugar
* 4 tablespoons flour
* 1/4 cup lemon juice
* 1 tablespoon finely grated lemon peel
* sifted confectioners' sugar

PREPARATION:
Heat oven to 325°. Blend butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake for 18 to 20 minutes. For filling, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel.Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Key LimePie #2

KEY LIME PIE (Modern Version)
4 large egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 cup key lime juice
Baked 9 inch Graham Cracker crust*
Whipped cream for garnish

Beat eggs until thick and light yellow.
Add sweetened condensed milk.
Stir in half of the juice until blended.
Add remaining juice and blend in.
Pour mixture into pie shell.
Bake at 350 degrees for 12 to 15 minutes until set.

Cool pie and chill in refrigerator.
Top with whipped cream before serving.

*GRAHAM CRACKER CRUST
Mix together:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margerine, melted and cooled


Press into bottom and up sides of a 9 inch pie pan.
Bake in 375 degree oven for 6 to 8 minutes until lightly browned.
Place on rack to cool.

Jalapeno Pepper Jelly

HOT PEPPER JELLY


1 pound red bell peppers
1/2 pound green bell peppers
6 1/2 cups sugar
1 1/2 cups cider vinegar
2 teaspoon dried hot red pepper flakes
9 ounces liquid pectin
Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, ad the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.

To Sterilize Jars and Glasses For Pickling and Preserving:
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.



Makes about 7 cups.
Gourmet