Delicious Holiday Baking Coconut Cake 4 eggs 2 cups of sugar 2 cups of flour 1 cup of oil 3/4 cup of orange juice 1 cup of oil Mix together Pour batter into a cake tin Add coconut to top of cake Bake at 350 degrees for 30 minutes
Date bar 2 sticks of margarine or butter 2 and half cups of self raising flour One egg Quarter of a cup of sugar Quarter of a cup of canola Oil Mix all ingredients together until it becomes pastry. Separate them into 3 balls. Roll out those balls into rectangle shape and spread one tub of the date spread evenly over the 3 rectangular pastry strips. Then sprinkle ground walnuts on the date spread. Bring in each side of the rolls and pinch sides together lightly. Bake all three rolls on 350 degrees for about 20 to 30 minutes. It should be light brown. When they are out oven and become cold, cut them into nice size pieces and sprinkle with powdered sugar.
Italian Love Knot Cookies 3 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons butter, room temperature 1/2 cup sugar 3 large eggs 2 tablespoons lemon juice 2 tablespoons lemon zest Icing: 1-1/2 cups confectioners' sugar 4 to 5 tablespoons milk or half-and-half 1 teaspoon almond extract Colored sprinkles In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon juice and zest. Gradually add the flour mixture, beating well to combine. The dough will be soft. Wrap the dough in wax paper and refrigerate for 1 hour. Preheat the oven to 350 degrees F.Grease 2 baking sheets.
Traditional Scalette Cookies 12 egg yolks 8 TBS sugar 1 tsp baking powder 1 shot anisette liquor 12 TBS melted vegetable shortening, crisco 2 1\2 cups all purpose flour Vegetable oil Directions Put the yolks in a large mixing bowl. Add the sugar and mix on medium speed for about 7-8 minutes. Add the baking powder and mix until itʼs combined. Now you can add the shot of anisette and mix until combined.With the mixer turned on, add in the melted crisco. Slowly add in the flour. First add the the two cups, 1 at a time. If they dough is still too sticky, you can add in the 1\4 cup flour in slowly. Once the dough is ready, put it on the counted and knead it for a couple minutes.You are know ready to start all the fun shaping! Fill up a large frying pan with the oil. Leave about 2 fingers at the top empty. These fry pretty fast. Only a minute on each side!
Tri Color Cookies 8 ounces macaroon or almond paste 1-1/2 cups butter or margarine, softened 1 cup granulated sugar 4 large eggs (separated) 2 cups sifted all-purpose flour 1 teaspoon almond extract 1/4 teaspoon salt 4 drops red and green food coloring 1 (12 ounce) jar of apricot jam 1 pound semisweet chocolate Grease three 9 x 13-inch baking pans. Line with waxed paper. Preheat oven to 350 F. Combine macaroon paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt. In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture. Divide dough into three 1-1/2-cup portions. Add red coloring to one of the portions, and green to another, stirring until mixture is evenly colored. Spread the batter in the three separate prepared pans (keeping the colors separate). Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly. Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight. Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cut into 1-inch squares.
Rosemary Shortbread Cookies ½ cup butter, softened 1/3 cup sifted powdered sugar 1½ cups all-purpose flour 2 Tbs chopped fresh rosemary Preheat oven to 325°F. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Gradually add flour to butter mixture, beating at low speed until blended. Gently stir in rosemary. Use your hands to mold dough into a ball. Roll dough to ¼-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place cutouts on lightly greased baking sheet (or parchment-lined).Bake for 16 to 18 minutes or until edges are lightly browned. Remove cookies to wire racks to cool completely.