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Recipe Corner




Pecan Pie Cookies

1 cup butter or margarine, softened
1/2 cup sugar
1/2 cup dark corn syrup
2 large eggs, separated
21/2 cups all-purpose flour
1/4 cup butter or margarine
1/2 cup powdered sugar
3 tablespoons dark corn syrup
3/4 cup finely chopped pecans

Beat 1 cup butter and sugar at medium speed with electric mixer until light and fluffy.

Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour. Cover and chill 1 hour.

Melt 1/4 cup butter in heavy saucepan over medium heat. Stir in powdered sugar and 3 tablespoons corn syrup. Cook, stirring often, until mixture boils.

Remove from heat and stir in pecans. Chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4-inch balls; set aside.

Shape cookie dough into 1- inch balls. Place 2 inches apart on lightly greased baking sheets. Beat egg whites until foamy and brush on dough balls.

Preheat oven to 375 degrees. Bake cookies for 6 minutes. Remove from oven and place a pecan ball in center of each cookie. Bake 8 to 10 minutes more, or until lightly browned.

Cool 5 minutes on baking pans, then remove to wire racks to cool completely. Freeze for as long as 1 month, if desired.

Makes about 41/2 dozen.

Omelet Sandwiches

4 to 6 tablespoons butter, at
room temperature, plus 1.2 cup
butter or margarine, melted
16 slices Bread
8 slices American, cheddar or
Swiss cheese
8 thin slices cooked ham
6 eggs
3 cups milk
1.2 teaspoon dry mustard
1 cup crushed cornflakes or potato
chips
Salt to taste

Lightly butter one side of each slice of bread. Top 8 slices of buttered bread with a slice of cheese and a slice of ham.

Top with a second slice of bread, buttered side down. Arrange the sandwiches in a greased 12-by-18-inch roasting pan or 11 1.2-by-17-inch jelly roll pan.

Whisk together the eggs, milk, mustard, and salt and pour slowly over the sandwiches. Cover and refrigerate overnight.

Preheat the oven to 350 degrees. Mix together the cornflake crumbs and melted butter; sprinkle over the top of the sandwiches. Bake uncovered for 1 hour, or until golden brown.

Fresh Apple Cookies

1 cup butter
2 2/3 cups brown sugar
2 eggs
6 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
11/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon grated nutmeg
1 cup apple juice
2 cups chopped nuts
2 cups raisins
3 to 4 apples, chopped
For frosting:
1/4 cup cream
1 tablespoon butter, melted
1 teaspoon vanilla
2-plus cups powdered sugar
1 tablespoon white corn syrup
(optional)
Colored sprinkles to suit holiday

Preheat oven to 350 degrees.

Cream butter and brown sugar. Add eggs; mix.

Sift dry ingredients together; add alternately with apple juice, beginning and ending with dry ingredients.

Stir in nuts, raisins and apples.

Drop from spoon onto lightly greased baking sheets. Bake for 12 to 19 minutes, depending on size of cookies.

Frost while still warm, then top with sprinkles.

To make icing, mix together the cream, melted butter and vanilla; add enough powdered sugar to reach icing consistency.

(Add corn syrup, if desired, to keep icing softer.)

Makes 5 to 6 dozen cookies.


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