2996 purim covered Recipes

butter, softened, sugar, brown sugar, eggs, vanilla extract, king arthur unbleached all-purpose flour, quick-cooking oats, baking powder, baking soda, salt, crisp rice cereal, chocolate-covered raisins, flaked coconut

butter or 2/3 cup margarine, sugar, egg, orange juice, white flour, wheat flour (do not substitute white flour! the is necessary to achieve the right texture!), various preserves or fruit butter or pie filling

currants, water, apples, peeled, cored, chopped, whole vanilla bean, slivers lemon rind, dried apricot, chopped in quarters, blanched blanched almond flour, celtic sea salt, grapeseed oil, egg, agave nectar, vanilla extract

olive oil, diced celery, diced carrots, onion, diced, fresh shiitake mushrooms, thinly sliced, garlic, minced, vegetable stock or water, soy sauce, pearl barley, dry sherry, salt, freshly ground pepper

potatoes, onions, minced, carrot, diced, stalks celery, diced, olives, chopped, eggs, hard cooked, sliced, bacon, diced and fried, heaping flour, sugar, eggs, beaten, heaping dry mustard, vinegar, salt, pepper, water

frozen chopped spinach, cream cheese, softened, milk, crumbled feta cheese, eggs, water, dried oregano, garlic powder, cayenne, kosher salt, coarse ground black pepper, butter, divided, parmesan cheese, grated, tomatoes

pitted prunes, chopped walnuts, liquid honey, lemon juice, chopped dried apricots, chopped walnuts, liquid honey, lemon juice, all-purpose flour , or more if needed, baking powder, salt, butter, softened, vegetable shortening, superfine sugar, egg, milk, vanilla extract, beaten egg (optional), coarse sugar for sprinkling (optional)

sugar, unsalted butter, eggs, milk, all-purpose flour, baking powder, lemon rind, grated, sugar (optional)

margarine or 8 tbsp butter, softened, agave nectar, egg, lemon juice, lemon zest, vanilla, xanthan gum, cornstarch, pamelas ultimate baking and pancake mix (gluten-free), potato starch, egg, well beaten and set aside

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

crispy corn and crispy rice cereal, mixed nuts , cashews or 1 1/2 cups almonds, brown sugar, light corn syrup, butter, chocolate-covered raisins , chocolate covered peanuts or 2 cups milk chocolate pieces

unbleached flour, baking powder, salt, sugar, cold butter, cut into small pieces, eggs, lightly beaten, grated lemon peel, active dry yeast, lukewarm water, sugar, unbleached flour, milk (or soy for non-dairy), salt, eggs, butter or 8 tbsp margarine, melted and cooled, poppy seed, honey, milk (or soy ), lemon juice, grated lemon peel, raisins, unsweetened pitted prune, chopped (about 3 cups), lemon juice, honey, chopped walnuts (optional), prune butter ( lekvar ), lemon juice, grated lemon peel, honey, chopped walnuts (optional), egg, beaten with 1 tbsp water

water, pinto beans, salt, pepper, chili powder, chopped onions, tomatoes, bacon fat, garlic powder

ground beef, condensed cream of mushroom soup, undiluted, onion, chopped, uncooked long grain rice, water, onion soup mix, shredded cheddar cheese

butter, softened (or 3/4 cup butter and 1/4 cup canola oil), salt, granulated sugar, vanilla, all-purpose flour (amount will vary), walnuts, granulated sugar, salt, rose water (to taste)

flour, baking powder, granulated sugar, salt, vanilla, orange juice, vegetable oil, eggs, prune filling, raspberry pie filling, blueberry filling

instant yeast, bread flour, warm water (about 110 degrees f), eggs , plus 1 for glazing, vegetable oil, table salt, sugar, onion filling , recipe follows, poppy seeds or sesame seeds, for sprinkling

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.