Hot Food & Recipes

Servings: 20 Cookies
Category: Cookies
Ingredients

• 8 oz Self-raising flour
• 4 oz Margarine
• Pinch of salt
• 2 ts Ground ginger
• 1 tb Golden syrup

Directions
Pre-heat oven to 350oF Mark 4. Sieve flour, salt and ginger together. Cream the syrup, margarine and sugar in a bowl, then stir in the dry ingredients. Knead to form a smooth dough. Form 1 inch balls, then roll into a sausage shape and flatten slightly on a greased baking sheet with the back of a fork. Bake until golden brown; approx. 15 to 20 mins. Cool on a wire rack. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 60 Servings
Category: Cookies
Ingredients

• 1 c Butter or marg.
• 1 c Sugar
• 1/2 c Light brown sugar, packed
• 1 ts Vanilla extract
• 2 x Eggs
• 2 c Flour, unsifted
• 1 tb Arm & Hammer Baking Soda
• 1 2/3 c (10 oz. pkg.) Peanut Butter
• Chips
• 2/3 c Semi-sweet chocolate chips

Directions
In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla. Add eggs; beat well. Stir together flour and baking soda; blend into sugar mixture. Stir in peanug butter and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 16 Cookies
Category: Cookies | Holidays
Ingredients

• 1/4 ts Ground cardamom
• 8 sm Dried apricots; finely
• -chopped
• 1 Basic Cookie Dough I;
• -Vanilla
• 1/4 c Pecans; finely chopped

Directions
1. Mix cardamom and apricots into dough. Roll dough into 8″ log and slice into 16 pieces. Roll each into ball and coat with chopped pecans. put balls 1″ apart on ungreased cookie sheet and bake 12-14 mins until bottoms are browned. Remove to wire rack to cool. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per cookie: 71 calories, 4g fat (51% CFF) 11mg chol w/ butter, 3mg chol w/ marg 31 mg sodium Contributor: Woman’s Day, Nov 22/94 Preparation Time: 00:30 Posted to recipelu-digest Volume 01 Number 247 by Cathleen on Nov 12, 1997

Servings: 1 Servings
Category: Cookies
Ingredients

• 1 c Lightly Salted Butter
• 1/8 ts Salt
• 1/3 c Sugar
• 3/4 c Apricot Preserves (divided)
• 1 lg Egg Yolk
• 1/2 ts Baking Powder
• 1/8 ts Almond Extract
• lg Lemon Zest, finely grated
• 1/4 ts Orange Zest, finely grated
• 2 1/2 c Flour
• 1 c Almonds, blanched and finel
• -chopped
• 3 Cookies Sheets, greased wit
• -crisco

Directions
Place butter in a bowl and beat on medium speed until light and smooth. Add salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in yolks, baking powder, almonds and both zests until well blended. Gradually beat in the flour until well blended. Spread almonds in a shallow bowl or pan. Pinch off 1″ pieces of dought and roll into balls. Roll in chopped almonds until coated. If too soft, refrigerate 5-10 minutes. Place 1/” apart. Make a deep indentation in the center of each cookie and bake 5 minutes in a preheated 375oF oven on the center rack. Remove and fill the indentation with /t of perserves. Return to oven and continue baking 6-8 minutes longer until light golden. Remove and let stand 2-3 minutes before transferring to a wire rack. Cool completely. Place wax paper between each cookie and store in an air tight container. Source: “The Yankee Kitchen” 04-05-93 (#4) [Jeanette] From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cookies
Ingredients

• 2/3 c Dried apricots
• 1/2 c Butter, softened
• 1/4 c Sugar
• 1 1/3 c Flour, divided
• 1 c Light brown sugar, packed
• 2 Eggs
• 1/2 c Chopped almonds or walnuts
• 1/2 ts Double-acting baking powder
• 1/2 ts Vanilla
• 1/4 ts Salt
• Confectioners sugar

Directions
You can use either almonds or walnuts in this recipe-each gives a very different flavor. In a small saucepan, place apricots and cover with water. Cook, covered, over low heat for 15 minutes. Drain, and when apricots are cool enough to handle, chop finely. Set aside. Preheat oven to 350? Grease 8 x 8-inch baking pan. In a large bowl, beat butter, sugar and 1 cup flour until well mixed and crumbly; pat into bottom of pan. Bake 20 minutes at 350?or just until golden. While batter is in oven, use the same bowl to mix all remaining ingredients (including apricots) except confectioners sugar. Pour over baked layer and return to oven for 25 minutes. Remove from oven; cool in pan before cutting in squares or oblongs with a sharp knife. Dust with confectioners sugar. Yield: 16-20 squares or oblongs. Martina Boudreau, St. Louis, MO Randy Shearer From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 3 Dozen
Category: Cookies | Fruits
Ingredients

• 1 c Unbleached white flour
• 1 c Large old fashioned Oat
• Flakes
• 1/2 c Wheat flakes
• 1/2 ts Baking soda
• 1/2 ts Salt
• 1/2 c Butter or margarine
• 3/4 c Brown sugar
• 2 Eggs
• 1/2 ts Vanilla
• 1 c Chopped dried apricots
• 1/2 c Raisins

Directions
Preheat oven to 375 F. Combine white flour, oat flakes, wheat flakes, baking soda and salt; set aside. Cream butter or margarine and brown sugar together until light. Add eggs and vanilla. Beat well. Stir in dry ingredients. Add chopped, dried apricots and raisins and stir until fruit is well distributed. Drop from a teaspoon onto a greased baking sheet. Bake for 8 to 10 minutes. Source: Creative Home Cooking #355 : by Mona Brun From the collection of K. Deck

Servings: 20 Servings
Category: Cookies | Christmas
Ingredients

• 1/2 c Sugar
• 1 Stick butter, softened (4oz)
• 1 Egg
• 1/2 ts Almond extract
• 1 1/2 c Flour
• 1/2 ts Baking powder
• 1/8 ts Salt
• 1/4 c Firmly packed dried apricots
• 1 tb Honey

Directions
From “375 Great Cookies & Brownies,” by Joanne Lamb Hayes and Bonnie Tandy Leblang (HarperCollins, 1993, $16.95). In medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and almond extract until light and fluffy. Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula. Wrap dough and refrigerate 2-3 hours, until firm. Meanwhile, finely chop dried apricots. In a small bowl stir together apricots and honey. Set apricot filling aside at room temperature until dough has chilled. Heat oven to 350′F. Between pieces of waxed paper, roll out dough 1/8″ thick. Cut out cookies with 2″ round cutter. Reroll scraps to make additional cookies. Place half of cookies 2″ apart on lightly greased cookie sheets. Spoon about 1/2 teaspoon apricot filling into center of cookies. Moisten edges of cookies with water and top with remaining cookies to make a sandwich. Press edges together with fingertips to seal. Pierce center of each “pillow” with tines of fork. Bake 10-12 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and cool completely. Store in a tightly covered container. Makes about 20 cookies. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 4 Servings
Category: Cookies | And | Bars
Ingredients

• 1 c Butter
• 1 3/4 c Sugar
• 4 Eggs
• 1 ts Vanilla
• 1 1/2 ts Baking powder
• 2 1/2 c Flour
• 1 cn Apricot pie mix

Directions
Cream butter and sugar; add one egg at a time. Add vanilla and beat. Add baking powder and flour. Bake in well greased 10 x 15 inch pan spreading 1/2 ingredients on bottom (reserve rest for top). Spread can of pie mixture over and top with spoonfuls of batter on top. Bake at 350 degrees for 30 minutes. May drizzle powdered sugar frosting over top. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz on Mar 19, 1998

Servings: 24 Servings
Category: Cookies | Fruits
Ingredients

• 1 c Sugar
• 1/2 c Margarine
• 2 tb Milk
• 1 Egg
• 2 1/2 c Flour
• 1/2 ts Baking Soda
• 1/4 ts Nutmeg
• 12 ts Apricot Fruit Filling

Directions
Mix all together except filling to make a soft dough. Roll out 1/8″ thick and cut out 48 3″ round cookies. Place /t of filling on the top of 24 rounds. Cover each with another round, crimp edges and make a slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24 cookies. Source: “The Yankee Kitchen” 04-02-93 (#1) [Pat from Manchester] From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 18 Cookies
Category: Cookies | Crisco.002
Ingredients

• 1/2 c Butter Flavor Crisco
• 1 pk Cream Cheese, ( 3 oz )
• - Softened
• 1 tb Milk
• 1/4 c Brown sugar, firmly packed
• 1/2 c Apricot preserves
• 1 1/4 c All-purpose flour
• 1 1/2 ts Baking Powder
• 1 1/2 ts Cinnamon
• 1/4 ts Salt
• 1/2 c Pecans, coarsely chopped OR
• - Flake Coconut

Directions
———————————-FROSTING———————————- 1 c Confectioners Sugar 1/4 c Apricot Preserves 1 tb Butter Flavor Crisco Finely Chopped Pecans -=OR=- – Flake Coconut ( optional ) Preparation Time: 25 Minutes Bake Time: 14 Minutes 1. Heat oven to 350. Grease baking sheet with Butter Flavor Crisco. Set aside. 2. Cream 1/2 cup Butter Flavor Crisco, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended. Beat in brown sugar. Beat in 1/2 cup preserves. 3. Combine flour, baking powder, cinnamon and salt. Mix into creamed mixture. Stir in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2 inches apart on cookie sheet. 4. Bake at 350 for 14 minutes. Cool on baking sheet one minute. Remove to cooling rack. Cool completely before frosting. 5. For Frosting: Combine confectioners sugar, 1/4 cup preserves and 1 tablespoon Butter Flavor Crisco in small mixing bowl. Beat with electric mixer until well blended. Frost cooled cookies. Sprinkle finely chopped pecans over frosting, if desired. VARIATIONS: Try peach or pineapple preserves in place of apricot. Source: Butter Flavor Crisco Cookie Collection, Page 4. Shared by: David Knight File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcrisco.zip