MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hamantaschen Categories: Cookies Yield: 4 Servings 4 Eggs 3/4 c Sugar 2 ts Grated orange peel 1 c Margarine or butter, melted 4 c All Purpose Flour, or Flour 12 oz Canned poppy seed, prune or Apricot filling Hamantaschen, also known as "Haman's hats," are the traditional cookies of Purim, a festive holiday on the Jewish calendar. Grease cookie sheets. In large bowl, beat eggs slightly. Add sugar, orange peel and margarine; beat until mixture is light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour; mix well. Cover with plastic wrap; refrigerate 1 1/2 hours for easier handling. Heat oven to 350 degrees F. On lightly floured surface, roll out 1/4 of dough at a time to 1/4- inch thickness. Keep remaining dough refrigerated. Cut with floured 3-inch round cookie cutter. Place 1 inch apart on greased cookie sheets. Spoon heaping teaspoonful poppy seed filling on center of each circle. Moisten edges of dough circles with water. Shape into triangles as shown in diagram, folding 3 sides in without completely covering filling; pinch corners to seal. Bake at 350 degrees F. for 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Makes 4 dozen cookies. HIGH ALTITUDE - Above 3500 Feet: No change. DIETARY EXCHANGES: 1 Starch, 1 Fat Amount Per Serving Calories 110 Calories from Fat 45 Percent Total Calories From: Fat 35% Protein 6% Carb. 58% Nutrient Amount per % Daily Serving Value Total Fat 5 g 8% Saturated Fat 1 g 5% Cholesterol 18 mg 6% Sodium 55 mg 2% Total Carbohydrate 15 g 5% Dietary Fiber 0 g 0% Protein 2 g Vitamin A 4% Vitamin C 0% Iron 4% From: Neris@home.Com Date: Sunday, August 08, 1999 8:24 Pm MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hamantashen Categories: Cookies Yield: 48 Servings MMMMM--------------------------FILLING------------------------------- 3/4 c Pitted prunes 1/3 c Raisins 1/3 c Coarsely chopped apple 1/4 c Walnut pieces 2 tb Sugar 2 tb Fresh lemon juice 1 ts Lemon zest MMMMM------------------------COOKIE DOUGH----------------------------- 1/2 c Sugar 1/4 c Vegetable oil , preferably canola 2 tb Butter or margarine , at room temperature 1 lg Egg 1 ts Pure vanilla extract 2 c All-purpose white flour 1 ts Baking powder 1 pn Salt "The traditional cookie for Purim, hamantashen is Yiddish for "Haman's pockets". They are meant to recall the story of Haman, a wicked Persian prince who wished to destroy the Jews but was foiled by Mordecai and Esther." To make filling: In a small saucepan, combine prunes, raisins and l/2 c. water. Simmer over low heat until the prunes are tender but still firm and liquid has been absorbed, about 10 minutes. In a food processor, combine the prune mixture, apples, walnuts, sugar, lemon juice and lemon zest; process until smooth. Transfer to a small bowl and set aside. (The filling can be made up to 2 days ahead and kept, covered, in the refrigerator.) To make cookies: In a medium-sized bowl, using an electric mixer on medium speed, cream sugar, oil and butter until smooth. Add egg and beat until smooth. Add vanilla and beat until blended. In another medium-sized bowl, sift together flour, baking powder and salt. Using a wooden spoon, stir the dry ingredients into the sugar mixture until just combined. Gather the dough together into a ball, wrap with plastic wrap, and flatten slightly. Refrigerate for 2 to 3 hours or overnight. Line 2 baking sheets with baking parchment or coat with non-stick cooking spray. Set aside. Preheat oven to 350 degrees F. Divide the dough in half. (Refrigerate the other half.) Roll out on a lightly floured surface to a thickness of 1/2" inch. Using a 2 1/2" diameter cookie cutter, cut the dough into circles. Place l/2 tsp. of the filling in the center of each circle. Bring the edges together to cover the filling, forming a 3-cornered cookie. Pinch the corners together to seal. Place about 1 1/2" apart on the prepared baking sheets. Bake for 10 to 15 minutes, or until the tops are golden. Transfer to racks to cool. Repeat with the remaining dough. (Store cookies in an airtight container for up to 3 days. Freeze for longer storage.) Nutritional information per serving: 58 calories each; 1 g protein; 2 g fat; 6 g carbohydrates; 13 mg sodium; 9 mg cholesterol. Posted by Al Rice of Alaska. Formatted by Cathy Harned. From: "Robert Ellis" on Jun 4, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hazelnut Cherubs Categories: Cookies Yield: 1 Servings 1 1/3 Cup Sifted flour 1/2 ts Salt 1/2 c Butter or margarine, soft 1/2 c Brown sugar, packed 1 c Raspberry jam MMMMM--------------------------TOPPING------------------------------- 1 c Chopped Oregon hazelnuts 1 Egg 1/2 c Sugar 1 ds Salt Mix flour, sugar, salt and margarine with a pastry blender until all combined. Pack into the bottom of a greased shallow pan 10"x12". Spread with jam. Bake in a 350 oven for 8 minutes. Spread with topping, then bake for 20 minutes. Cut while warm. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board From: Michael Loo Date: 05 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hazelnut Crescents Categories: Cookies Yield: 24 Servings 1 1/4 Cup Hazelnuts, Toasted and Skinned 1/3 c Sugar 1/4 c All-purpose flour 1 pn Salt 3 lg Egg white 2 tb Butter, melted and cooled 1/4 c Apricot jam Confectioner's sugar Directions: Preheat the oven to 350F. Grease 2 cookie sheets. In a food processor, process hazelnuts with sugar until ground fine. Add the flour and salt; pulse to combine. Beat the egg whites in a mixer bowl until stiff but not dry. Gently fold in the nut mixture, then the melted butter. Spoon the batter into a large pastry bag fitted with a 3/8 inch round tip. Pipe 2-inch crescents on prepared cookie sheets. Bake 15 minutes or until firm. Cool on wire racks. Just before serving, spread apricot jam on the flat side of half the cookies and top with the remaining cookies. Sprinkle with confectioner's sugar. Posted To Fabfood November 1998~Busted With 2.0 by Recipe By : Lisa From: Lizacooks@aol.Com Date: Sat, 7 Nov 1998 13:45:05 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hazelnut Crisps Categories: Cookies Yield: 4 Servings 3/4 c Semi-sweet chocolate chips 1 1/4 Cup Flour 3/4 c Powdered sugar 2/3 c Whole hazelnuts, toasted, Hulled and pulverized 1/4 ts Instant espresso coffee Powder ds Salt 1/2 c Butter or margarine, Softened 2 ts Vanilla 4 (1oz) squares bittersweet Or Semisweet chocolate 4 oz White chocolate 2 ts Shortening Preheat the oven to 350 degrees. Lightly grease a cookie sheet or line it with parchment paper. Melt the chocolate chips in top of a double boiler over hot, not boiling water. Remove from the heat and cool. Blend the flout, sugar, hazelnuts, coffee powder and salt together. Blend in the butter, melted chocolate and vanilla until the dough is stiff but also smooth. If dough is too soft, cover and refrigerate until it becomes firm. Drop teaspoonfuls on a lightly greased cookie sheet spacing them 2" apart . Bake for 8 minutes or until they are not quite firm. Cookies should NOT brown, they will puff up during baking and fall again. Remove to wire racks to cool. Place the bittersweet and white chocolate in to separate bowls. Add 1 tsp. of shortening to each. Place the bowls over hot water, and stir until the chocolate is melted and smooth. Dip the cookies, one at a time, halfway into the bittersweet chocolate,then place on waxed paper and then in the refrigerator to set. When set, dip the other side into the white chocolate, then back to waxed paper and then in the refrigerator to set. Store in an airtight container. From: Stanley Johnson date: Tuesday, May 11, 1999 8:22 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hazelnut Lace Categories: Cookies Yield: 48 Servings 1/2 c Packed brown sugar 1/2 c Butter or margarine 1/3 c Light corn syrup 1 c Ground hazelnuts; (filberts) 3/4 c All-purpose flour 2 tb Hazelnut liqueur or Brandy Thin and crispy cookies folded into a triangle shape or a hollow roll. Preheat oven to 350 degrees F. Line cookie sheets with greased foil, shiny side up. In a small saucepan, combine brown sugar, butter, and syrup. Cook and stir over medium heat until well blended. Remove from heat. Stir in the nuts, flour, and liqueur. Mix until well blended. Drop teapsoonsful onto a greased, foil-lined cookie sheet about 5 inches apart (bake only 4-5 at a time; cookies spread when baked). Bake for 9-11 minutes; let stand 1 minute. Remove from cookie sheet. Pull up three sides to center to form a triangle, or roll around the greased handle of a wooden spoon. If cookies are difficult to remove from sheet, reheat them in oven about 30 seconds. Cool on rack. Makes 4 dozen. Submitted by: Laria Tabul http://www.cookierecipe.com 1997 Emergent Media, Incorporated MC formatting by bobbi744@acd.net ICQ# 12099532 Recipe by: http://www.cookierecipe.com busted by Helen Peagram by SuperSecDD@aol.com on Nov 18, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Heavenly Hearts Categories: Cookies Yield: 24 Servings MMMMM--------------------------COOKIES------------------------------- 2 3/4 Cup All-purpose flour 1/2 c Unsweetened cocoa powder 3/4 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 2 Sticks unsalted butter; At room Temperature ; (1 cup) 1 1/4 Cup Sugar 1/4 c Milk 1 Egg MMMMM--------------------------FILLING------------------------------- 1/2 Stick unsalted butter; at Room Temperature (1/4 cup) 2 c Confectioners' sugar 2 tb Milk 1/2 ts Vanilla extract 1/3 c White chocolate; finely Grated 1. For cookies: In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside. In large bowl, beat butter and sugar, 2 minutes, until fluffy; beat in milk and egg. Beat in flour mixture on low until well blended. Divide dough into thirds. Flatten each piece into a disk and wrap with plastic. Chill 1 hour, or until firm. 2. Heat oven to 350 F. On a lightly floured surface, roll out 1 dough disk to a 1/4" thickness. Cut out heart shapes with a floured 2 1/2" cookie cutter. Place half the hearts 1" apart on an ungreased baking sheet. 3. With a 1" heart-shaped cookie cutter, cut out small heart shapes from middle of remaining large hearts. (Remove centers and add to remaining dough.) Transfer to another baking sheet. 4. Bake cookies 12 minutes, or until set. Transfer to wire racks and cool completely. Repeat with remaining dough. 5. For filling: Beat butter, sugar, milk, and vanilla with electric mixer on medium until fluffy. Fold in grated chocolate. Spread on cookie bottoms, then sandwich with cutout tops. Prep time: 1 hour Chill time: 1 hour Bake time: 12 minutes per batch Recipe by: Parents Magazine ~*-*-*-MM by Helen Peagram-*-*-*- by Karen Wise on Jan 28, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hedgehog Categories: Cookies Yield: 1 Servings 4 oz Butter 4 oz Sugar 8 oz Crushed biscuits 1 Egg 1 tb Cocoa Melt butter, sugar and cocoa in saucepan. Beat in egg until it thickens and add crushed biscuits. Mix well and press into greased tin, chill and ice with chocolate icing. Cut into bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Helen's Haselnuss Halbmonde Categories: Cookies Yield: 6 Servings MMMMM----------------------MM BY H. PEAGRAM--------------------------- 1/2 lb Butter 2 c Flour 1/2 lb Ground filberts 1/8 c Cold water 1 c Sugar 1/2 Icing sugar Mix all together. Form into small crescents. Bake for approx 10 min at 300 degrees. Should not brown. Dough may be frozen. To finish, cookies may be dipped in icing sugar, or chocolate or as desired. Family MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hello Dollies Categories: Cookies Yield: 20 Servings 1 Stick butter 1 c Semi-sweet pieces 1 c Butterscotch pieces 1 c Pecan pieces 1 c Crushed Vanilla Wafers 1 c Shredded coconut 1 cn Eagle Brand sweet-cond. Milk Preheat oven to 350 degrees. Melt butter in 13x9 dish. Layer vanilla wafers, pecans, coconut, butterscotch pieces and semi-sweet pieces. Pour Eagle Brand milk evenly over the top. Bake for 25-30 minutes. Cool for one hour and cut into 2x2 squares. Store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hermit Slice Categories: Cookies Yield: 4 Servings 1/4 c Butter or oleo 1/4 c Sugar 1/4 c Molasses 1 Egg 1/2 c Raisins 1/4 c Chopped walnuts 1 c Flour 1/4 ts Salt 1/8 ts Teaspoon baking soda 1 ts Baking powder 1/2 ts Cinnamon 1/4 ts Cloves 1/8 ts Mace 1/4 ts Nutmeg 1 pn Allspice ICING 3 tb Butter or oleo 1/2 c Brown sugar, packed 2 tb Milk 1 c Powdered sugar In a large bowl, beat together butter, sugar, molasses and egg. Add raisins and nuts. Stir to mix. Measure in flour, salt, baking soda, paking powder and spices. Stir well. Spread in greased 8x8 inch pan. Bake in 350 degree oven for 25 min. until set. If you want to frost, use icing recipe. Makes 25-30 squares Icing: Combine butter, brown sugar and milk in saucepan. Bring to boil and simmer 2 minutes. Allow to cool until you cna hold your hand on the bottom of the pan. Add icing sugar and stir well. If too firm to spread, add a few drops of milk. If too runny, add a bit more powdered sugar. from: Company's Coming From: Deirdre Dee Cox on Dec 18, 1998 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Holly Clusters Categories: Cookies Yield: 4 Servings 1 1/4 Cup (300 mL) Firmly-packed brown Sugar 3/4 c (175 mL) Golden Crisco Shortening 2 tb (30 mL) milk 1 tb (30 mL) vanilla 1 Egg 1 3/4 Cup (425 mL) All-purpose flour 1 ts (5 mL) salt 3/4 ts (3 mL) baking soda 1 c (250 mL) semi-sweet Hershey's Chipets 1 c (250 mL) shredded coconut 1/2 c (125 mL) coarsely chopped cn (optional)* Decoration: 3 1/2 Tablespoon (50 mL) Icing sugar 1/2 ts (2 mL) water 4 oz (125 g) marzipan Green food colouring sm Red cinnamon candies 1. Preheat oven to 375 F (190 C). Place sheets of foil on countertop for cooling cookies. 2. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. 3. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in Hershey's Chipets,coconut and pecans. 4. Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375 F (190 C) for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For decoration, mix icing sugar with water to form thick paste. 7. Add green food colouring to marzipan until desired colour. Roll marzipan 1/16-inch (2 mm). Cut into holly leaf shapes using a sharp knife or small cutter. Place leaves on cooled cookies with paste. Add small red candies for holly berries. Allow to set completely before storing cookies. * If nuts are omitted, add an additional 1/2 cup (125 mL) semi-sweet Hershey's Chipets. MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Holly Wreaths Categories: Cookies Yield: 24 Servings 1/2 c Butter 1/2 pk Cream cheese (4 ounces) 1/4 c Sugar 1/2 ts Vanilla extract 1 c Sifted all-purpose flour Cream the butter and cheese; add the sugar and cream well. Then add the vanilla extract. Slowly add the sifted flour. Mix well. Fill a cookie press. Form cookies on ungreased aluminum, cookie sheets using the star plate. Hold press in semi-horizontal position and form wreath by moving press in a circular motion. Gently push ends of dough together to form wreaths. Bake at 375 degrees for 8 to 10 minutes. Yield: 2 dozen SOURCE: HOME ENTERTAINING Cooking Show 1998, TV FOOD NETWORK SHOW #HE1A36 - HOLIDAY COOKIE BAKING PARTY Format by Dave Drum - 07 December 98 FROM: Uncle Dirty Dave's Kitchen From: Dave Drum Date: 09 Dec 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Homemade Lady Fingers Categories: Cookies Yield: 24 Servings 2 tb Butter 4 Egg yolks 1 ts Vanilla powdered s Gar for dusting 3/4 cup plus 2 tablespoons sifted flour : 1/2 cup sugar 4 egg whites, beaten until stiff Pinch of salt Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining : 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the lady fingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center. Yield: 24 lady fingers **Recipe adapted from LaVarene Pratique Cookbook, by Anne Willan, published by Crown EMERIL LIVE SHOW #EMIB50 SUMMER DESSERTS From: Barbara O'keefe Date: 30 Aug 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Chocolate Chippers Categories: Cookies Yield: 24 Servings 1 c Honey 1 Egg yolk 2 c All-purpose flour 1/2 ts Baking soda 1 c Chopped, toasted pecans 1 c Butter; softened 1 ts Vanilla 1 c Rolled oats 1/2 ts Salt 1 c (6 oz.) semi-sweet Chocolate Chips Beat honey and butter until creamy, but not fluffy. Beat in egg yolk and vanilla. In a separate bowl, combine flour, oats, baking soda and salt. Stir dry ingredients into wet mixture until thoroughly blended. Mix in pecans and chocolate chips. Chill dough for 30 minutes. Drop dough by rounded tablespoons onto ungreased cookie sheets. Flatten each cookie with a spoon. Bake at 350 F. for 15 to 20 minutes, or until tops are dry. Cool on wire racks. from the National Honey Board via the Concho Valley Beekeepers Assoc. 6/98 typed and posted by teri Chesser 6/98 From: Teri Chesser Date: 25 Jun 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Newtons Categories: Cookies Yield: 42 Servings 1/2 lb Dried figs 1 c Water plus 3 tb Water 1/2 c Honey 2 ts Lemon juice 1 c Butter 2 c Cheddar,grated 2 c Sifted a/p flour Directions: For the cookie dough: Cream butter, add cheese (at room temperature), and cream until well blended Stir in flour, mix well, and chill. To prepare filling, combine remaining ingredients, and simmer gently, stirring. Cook intil consistency of marmalade, approximately 15 mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board. Cut in 2" circles. Put one half of the circles 1" apart on lightly greased baking sheet. Place 1 tsp. filling in center of each cookie. Top each with another circle of dough. Press edges with fork to seal. Prick cooki tops in several places. Bake at 350 degrees for 15 mins. or until lightly browned. Remove to racks to cool. -from First Prize Cookbook;recipe by Marge Walker-Indiana Liz Parkinson MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Nut Rugelach Categories: Cookies Yield: 32 Servings 1 c Butter; softened 3 oz Cream cheese; softened 1/2 c Honey; divided 2 c Flour 1 ts Lemon juice 1 ts Ground cinnamon 1 c Walnuts; finely chopped 1/2 c Dried cherries Cream butter and cream cheese until fluffy. Add 3 tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer. Divide dough in 4; on a floured board, roll each portion into a 9-inch circle. Combine 2 tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon overentire surface. Combine walnuts and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of walnut mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling. Bake at 350 F 20 to 25 minutes or until golden brown. Cool on racks. . | Recipe by: www.culinary.net/cgi-bin/iccentry.cgi busted by Helen Peagram by SuperSecDD@aol.com on Nov 18, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Oat Biscotti Categories: Cookies Yield: 36 Servings 1/2 c Butter 3/4 c Honey 2 Egg 1 ts Vanilla 2 c Flour 3 ts Cinnamon, ground 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 2 c Oats, rolled 1/2 c Nuts, chopped Preheat oven to 375 F. (will be turned down to 300 F. for second baking.) Cream butter. Beat in honey, eggs and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; mix well. St into butter mixture. Stir in oats and nuts. On greased baking sheet, shape dough into 2 (10x3x1-inch) logs. Bake at 37 F. for 12-15 minutes, or until lightly browned. Cool 5 minurtes; remove to cutting board. Cut each log into 1/2-inch strips; place on cookie sheet. B at 300 F., 25-30 minutes or until crisp throughout strip. Original poster not on file From: Robert Miles Date: 14 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Oatmeal Chewies - From Crisco Categories: Cookies Yield: 36 Servings 1 1/4 Cup Butter Flavor Crisco 1 c Granulated sugar 2/3 c Firmly packed brown sugar 1/4 c Honey 1 Egg 1/4 c Milk 1 ts Vanilla 2 1/2 Cup Flour 1 ts Baking soda 1/2 ts Salt 1 c Quick-cooking oats Not instant or Old-fashioned 1 c Flake coconut 1 c Raisins 1/2 c Walnut pieces broken 1/2 c Wheat germ (optional) 6 Dozen cookies 1. Heat oven to 350 F. 2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy. 3. Combine flour, baking soda and salt. Mix into creamed mixture. 4. Stir in oats, coconut, raisins, wheat germ, and walnuts. 5. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350 F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. From the kitchen of Lois Flack MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Sesame Tuiles Categories: Cookies Yield: 1 Servings 1/4 lb Butter; at room temperature 1 c Powdered sugar 1/4 c Honey 1/2 c Egg whites 1 c Sifted all-purpose flour 1/8 c White sesame seeds Cream butter and sugar using a paddle. Add honey and mix. Add whites and mix. Add flour and mix. A proper tuile batter is smooth. On a fiberglass mat or parchment paper, spread tuile batter evenly and thinly into 5 to 6-inch rounds by using a wet finger, circling outward. Sprinkle with sesame seeds. Bake at 300 degrees until tuiles are brown. Check often. Tuiles can be shaped when they are still hot. Place them in muffin tins or ramekins to form a cup shape. Work quickly. Recipe Courtesy of Ming Tsai Recipe by: EAST MEETS WEST #MT1A38 ~*-*-*-MM by Helen Peagram-*-*-*- by Sue on Jan 09, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Shortbread Categories: Cookies Yield: 24 Servings 1 c Butter 1/3 c Honey 1 ts Vanilla 2 1/2 Cup All-Purpose Flour 3/4 c Pecans, chopped * From : Dave Drum * I pulsed my pecans in my chopper until they were very finely chopped. In shortbread, I thought that they should blend in rather than surprise you with coarse pieces. Preheat oven to 300 F. Beat butter, honey and vanilla in medium bowl with an electric mixer until light and fluffy. Add flour, 1 cup at a time, beating well after each addition. (If dough becomes too stiff to stir, knead in remaining flour by hand.) Stir in nuts with spoon or spatula. Pat dough into a shortbread mold or ungreased 9-inch cast iron skillet. (A 9-inch skillet makes a thick wedge of shortbread.) I would try a slightly larger skillet and end up with thinner wedges. Score surface of dough into 24 wedges with sharp knife. Prick deeply into knife scores with a fork. Bake 35 to 40 mins or until a wooden pick inserted in center comes out clean. Cool in mold 10 mins. Remove from mold. Cut into wedges. Serve warm or cool completely. (A favorite recipe from National Honey Board.) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Honey Walnut Drops Categories: Cookies Yield: 84 Servings 1 c Sugar 1 c Honey 2/3 c Shortening 3 Eggs 3 3/4 Cup All-purpose flour 1 ts Soda* 1 ts Salt 1 c Sour cream 1 c Walnuts, chopped 3/4 c Flaked coconut 1 ts Vanilla Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes. yield: 7 to 8 dozen cookies Recipe By : From: "Marie Smith" on Mar 18, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jamaicas Categories: Cookies Yield: 24 Servings 2 c Flour 2 1/2 Teaspoon Baking powder 1/2 ts Salt 2/3 c Butter 2 1/2 Cup Brown sugar 3 Eggs 1 ts Vanilla 1 c Nuts, coarsely chopped 1 1/4 Cup Carob chips From : Danial Mannen Sift together flour, baking powder and salt; set aside. Melt butter. Add sugar and beat until well mixed. Let cool slightly. Add eggs one at a time, beating well after each addition. Stir in dry ingredients, followed by vanilla. Stir in nuts and carob chips. Turn into lightly oiled 9 x 13-inch pan. Bake at 350 degrees for 25 minutes. Let cool. Cut into bars. Makes 24 bars. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Java Chocolateys Categories: Cookies Yield: 4 Servings 1 c Vegetable shortening 3/4 c White sugar 3/4 c Light brown sugar 3 ts Instant coffee 2 Egg 2 1/2 Cup All-purpose flour 1/2 ts Salt 3/4 ts Baking soda 2 c Semisweet chocolate chips 3 tb Chocolate syrup (optional) 1 In large bowl, combine the shortening and the sugars. Add the coffee liqueur and the eggs. Blend well. 2 Now, in a separate bowl, combine the flour, the baking soda, and the salt. Add this mixture to the coffee mixture. Mix well, then add the chocolate chips. Add the chocolate syrup if desired. 3 Drop dough in teaspoon size balls onto cookie sheets. Bake at 375 degrees F (190 degrees C) for about 8 mintues. Remove cookies from the oven, and allow to cool. Makes 3 dozen From: Stanley Johnson date: Tuesday, May 11, 1999 10:19 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jeweled Cookie Slices Categories: Cookies Yield: 30 Servings 1/3 c Butter; melted 1/3 c Sugar 1/4 c Packed brown sugar 1 Egg 1/2 ts Vanilla extract 1/2 c Chopped candied Pineapple; OR Red and green candied Cherries 2 tb Chopped blanched almonds 1 1/2 c Flour 1 ts Baking powder 1/8 ts Baking soda 1/8 ts Ground nutmeg In a mixing bowl, beat butter and sugars. Add egg and vanilla; mix well. Stir in pineapple and almonds. Combine dry ingredients; add to butter mixture. Spread evenly into a foil-lined 8x4x2" loaf pan. Cover and refrigerate for at least 2 hours. Invert dough onto a cutting board; remove foil. Cut into 1/4" slices; place on greased cookie sheets. Bake at 350 degrees for 10-12 min. or until lightly browned. Cool on wire racks. Recipe by: Taste of Home By Jimg on August 22, 1999 MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jiffy Coconut Macaroons Categories: Cookies Yield: 44 Servings 1 pk (14 Oz) Coconut; shredded Or flaked 1 cn (14 Oz) Sweetened Condensed Milk 2 ts Vanilla Extract 6 oz Semisweet Chocolate Chips Msg#: 492 Date: 01 Dec 98 14 :21:00 From: GEORGE 1. Preheat oven to 350 F. In a large bowl, mix together coconut, sweetened condensed milk, and vanilla until well blended. Stir in chocolate chips. 2. Drop by teaspoonfuls onto 2 well-greased, foil-lined cookie sheets. Bake 8 to 10 mins, or until golden around edges. 3. Carefully remove from cookie sheets immediately to avoid sticking. Dan Klepach ___ Blue Wave/386 v2.30 -!- Platinum Xpress/Win/Wildcat5! v3.0pr2 ! Origin: Lost in the SuperMarket - Peabody, MA - (1:101/101) Area: Home Cooking ELTING Read: No Replied: No To: ALL Mark: Subj: Recipes ... *CR* Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Posted to MC-Recipe Digest V1 #003 by GEORGE ELTING Read: No Replied: No , converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jodekager Categories: Cookies Yield: 36 Servings 2 1/2 Cup All-purpose flour 1 1/2 ts Cardamom 1 ts Baking powder 1/4 ts Salt 1 c Unsalted butter, (no Substitutions) 1 c Sugar, divided 1 lg Egg 1/2 c Blanched almonds, ground 1 lg Egg white, lightly beaten Directions: Combine the flour, cardamom, baking powder, and salt in a bowl. Beat butter and 3/4 cup sugar in a mixer bowl until light. Beat in the egg until light and fluffy. At a low speed, gradually add dry ingredients, beating until blended. Shape the dough into a ball; flatten into a disk. Wrap and refrigerate 4 hours or overnight. Preheat the oven to 375F. Grease 2 cookie sheets. Combine the almonds and remaining 1/3 cup of sugar in a bowl. Divide the dough into quarters. Between 2 sheets of lightly floured wax paper, roll one quarter of the dough to an 1/8 inch thickness (keep the remaining dough refrigerated). Remove the wax paper and cut the dough with a floured 3 inch round or heart shaped cookie cutter. Arrange the cutouts q inch apart on the prepared cookie sheet. Brush the tops with the beaten egg white and sprinkle lightly with the almond-sugar. Bake 8 to 9 minutes, until the edges are golden. Cool completely on wire racks. Repeat the process with the remaining dough and almond-sugar, rerolling the scraps. Decorate if desired. Posted To Fabfood November 1998~Busted With 2.0 by Recipe By : Lisa From: Lizacooks@aol.Com Date: Sat, 7 Nov 1998 13:45:33 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Joe Froggers - 1 Categories: Cookies Yield: 18 Servings 4 c Flour 1/2 ts Ground cloves 1/4 ts Ground allspice 1 c Dark molasses 1 c Sugar 1 1/2 ts Salt 1 1/2 ts Ground ginger 1/2 ts Ground nutmeg 1 tb Rum 1 ts Baking soda 1/2 c Butter 1/3 c Water From : Jr Byers Sift together flour, ginger, cloves, nutmeg, allspice, and salt. Mix rum and water. Combine molasses and soda. Cream sugar and butter, add 1/2 the dry ingredients and 1/2 the water mixture, then half the molasses mixture, blending well after each addition. Repeat. Chill dough several hours or overnight. On a well-floured surface, roll dough 1/4 inch thick, and cut with a large, 4-inch cookie cutter (or a 1-lb coffee can.) Bake on greased cookie sheet at 375 F for 10 to 12 minutes, watching carefully so the cookies don't burn. Let stand a few minutes, then remove from cookie sheet and cool on rack. Makes 18. Bruce Torrey, "Peas Upon a Trencher", a cookbook compiled by the ladies of the Living History Association, Wilmington, VT (1994) MM format by Dave Sacerdote MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jumbles or Knot Biscuits (Scottish Elizabethan) Categories: Cookies Yield: 30 Servings ** British Measurements ** 1 1/2 oz Butter; salted 4 oz Caster sugar 1 tb Rose-water 1/2 oz Caraway seeds 1 lg Egg; beaten 8 oz Plain flour Rose-water & caster . sugar for glaze Preheat the oven to 350oF / 180oC / gas mark 4. Cream the butter, sugar and rose-water together, then mix in the caraway seeds, beaten egg and flour to form a soft dough. Knead on a lightly floured board, then take small walnut-sized pieces of dough and with your fingers form each into a roll, approximately 3/4-inch in diameter and 6-inch in length. Make into simple knots, plaits or rings and arrange on a lightly greased baking sheet. Brush with rose-water and sprinkle with caster sugar. Bake near the top of the oven for about 20 minutes, or until tinged with brown. (Knots and plaits will take longer to bake than simple rings, so don't mix shapes on a baking sheet.) Remove from the oven and cool on a wire rack. Store in an airtight tin. Delicious when served with syllabub (see other recipe). Makes about 30 biscuits or rolls. ** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7 Scanned and formatted for you by The WEE Scot -- pol mac Griogair ORIGINAL RECIPE:: To make Jumbils a hundred (dated from 1596 AD) "Take twenty Egges and put htem into a pot both the yolkes and the white, beat them wel, then take a pound of beaten sugar and put to them, and stirre them wel together, then put to it a quarter of a peck of flower, and make a hard paste thereof, and then with Anniseeds moulde it well, ane make it in little rowles beeing long, and tye them in knots, and wet the ends in Rosewater; then put them into a pan of seething water, but even in one waum, then take them out with a Skimmer and lay them in a cloth to drie, this being don lay them in a tart panne, the bottome beeing oyled, then put them into a temperat Oven for one howre, turning them often in the Oven. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jumpin Java Drops Categories: Cookies Yield: 4 Servings 3 c All-purpose flour 1 ts Ground cinnamon 1 ts Baking soda 1/2 ts Salt 1 c Shortening 2 Eggs 2 c Packed brown sugar 1 Tlbs strong instant coffee 1 c Raisins (optional) 1 Preheat oven to 350 degrees F. Grease 2 baking sheets. 2 In large bowl, cream the shortening, brown sugar and eggs. Add in the coffee and mix well. 3 Slowly add in flour, baking soda, cinnamon and salt. Mix well. Stir in the raisins (optional). 4 Drop by spoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Let cool on wire racks. Makes 3 dozen From: Stanley Johnson date: Tuesday, May 11, 1999 10:19 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kahlua Buttercream Cookie Cup Categories: Cookies Yield: 1 Servings 1/3 c Sugar 1/2 c Butter 1/2 ts Vanilla 1/8 ts Almond extract 1 Egg yolk 1 c Flour; all-purpose ds Salt Grated chocolate or Shavings MMMMM--------------------------FILLING------------------------------- 2 tb Unsweetened cocoa 1/2 c Butter; softened 1 c Confectioners' sugar 2 tb Coffee flavor liqueur : (optional) Grease 12 miniature muffin cups or l 1/2-inch tartlet tins. In small bowl, beat sugar and butter until light and fluffy. Add vanilla, almond extract and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Mix well. Chill dough 1 hour for easier handling. Preheat oven to 350 F. Place about 2 teaspoons dough into prepared muffin cups. Press dough into bottom and up sides to form shells. Bake for 10 to 15 minutes or until light golden brown. Very carefully remove from muffin cups and cool. Spoon filling into pastry bag with desired decorating tip. Pipe filling (or spoon) into cookie cups. Sprinkle with grated chocolate. Store in refrigerator. Makes 1 dozen. ** Filling ** In small bowl, beat 2 tablespoons unsweetened cocoa and 1/2 cup softened butter until light and fluffy. Add 1 cup confectioners' sugar and 2 tablespoons coffee-flavored liqueur; blend well. Nutritional Information: per cookie: Calories 260, Fat 18g, Sodium 176mg, Cholesterol 62mg, Percent calories from fat 58% First Place Winner, Decadent From the Dallas Morning News Holiday Cookie Contest Baked by: Carol Perrie, Rowlett ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor From: Robert Miles Date: 25 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kay's Shortbread Categories: Cookies Yield: 6 Servings 1 c Butter 3/4 c Icing sugar 2 c All-purpose flour 1 ts Cornstarch 1 pn Baking powder 1 pn Salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Keebler Pecan Sandies Categories: Cookies Yield: 48 Servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- 1 1/2 c Shortening 3/4 c Sugar 1 1/2 ts Salt 2 Eggs 4 c Flour 1/4 ts Baking soda 2 tb Water 1 c Pecans Preheat the oven to 325. In a large bowl, cream together the shortening, sugar and salt with an electric mixer on medium speed. Add the eggs and beat well. While mixing, slowly add the flour, baking soda and water. Chop the pecans into very small bits using a food processor on low speed. The pieces should be about the size of rice grains. Add the pecans to the dough and knead with your hands until the pecans are well blended into the mixture. Roll the dough into 1" balls and press flat with your hands onto ungreased baking sheets. The cookies should be about 2" in diameter and 1/2" thick. Bake for 25 to 30 minutes or until the edges of the cookies are golden brown. Recipe by: More Top Secret Recipes by GEORGE ELTING MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kentucky Kernels - S.a. Express News - Karen H Categories: Cookies Yield: 10 Servings 4 ts Butter (1/2 Stick) Of Powdered Sugar 1/3 c Bourbon 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kentucky Kernels - S.a. Express News - Karen Haram Categories: Cookies Yield: 10 Servings 4 tb Butter (1/2 Stick) 1/3 c Bourbon Of Powdered Sugar 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kiffles Categories: Cookies Yield: 5 Servings 2 c Flour, (heaping) 1 tb Sour cream, heaping 3 Egg yolks 3 tb Sugar 1 c Butter 1 c Prune butter Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead with hands until well blended, adding a little more flour if needed. Divide dough into 6-8 sections, pat each into a flat piece, then chill. Roll out, between waxed paper, each section like a pie crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end. Put on greased cookie sheet. Bake 375 degrees or till light brown. If desired, sprinkle with powdered sugar. Even though these have very little sugar, they are fabulous. They even give Kolaches some stiff competition. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kisses #1 Categories: Cookies Yield: 1 Servings 4 Egg whites 1 lb Confectioners sugar 1 ts Lemon juice 3/4 lb Walnuts,broken into Quarters If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive. Preheat oven to 250 . In a large bowl, beat egg whites until stiff; add sugar and lemon juice. Continue beating on high speed until mixture is very stiff (this takes a few minutes). Stir in nuts. With a teaspoon, place small mounds on a greased and floured cookie sheet. Bake at 250 for about 30 minutes. Kisses should be set, but not brown. Variation: Substitute chocolate chips for walnuts. Yield: 3 dozen. Maria Bappert, Foods editor, The good news weekly, Chicago, IL Randy Shearer MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Koala Kookies Categories: Cookies Yield: 5 Servings 1 c Butter, softened 4 tb Powdered sugar 1 tb Vanilla 2 c All-purpose flour 1 c Walnuts, chopped Powdered sugar 1. Mix butter and powdered sugar in a large bowl until smooth and creamy. 2. Add vanilla. Mix well. 3. Add flour and walnuts. Mix well. 4. Roll into small balls and flatten on a greased baking sheet. 5. Bake in a preheated 350-degree oven for 12 to 15 minutes. 6. When cookies are cool, sprinkle powdered sugar on top. Makes about 5 dozen. Typed by R. Thompson (r-thompson@usa.net) Sept 1998 Source: Rookie Cookie's Recipes from the Mini Page, The News-Enterprise Elizabethtown KY From: "Chat Cat" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kolaches (Or Kolacky) Categories: Cookies Yield: 5 Servings 1 c Butter 2 c Flour 1 c Fruit filling (see below) 1 c (9 Ounce can) crushed Pineapple 1 tb Cornstarch 1 c Chopped dried apricots 2 tb Butter 1 c Creamed cottage cheese 1/4 ts Salt ----pineapple Filling----- 1/3 Cup Sugar Apricot filling------ 1/4 Cup Sugar 1/8 ts Cinnamon These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kolachki Categories: Cookies Yield: 6 Servings MMMMM------------------------COOKIE DOUGH----------------------------- 1/2 lb Cream cheese (at room Temperature) 1/2 lb Butter (at room Temperature) 3 c Flour Walnut filling, below OR 12 oz Poppy seed filling (1 can) MMMMM-----------------------WALNUT FILLING---------------------------- 1 lb Walnuts, finely ground 1 Egg 1 c Sugar Water 6 Dozen Kolachki. Mix butter and cream cheese until smooth. Add flour and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer. Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary. Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick. Cut dough into squares or circles using cookie or biscuit cutter. Add about a teaspoon of filling. Roll squares into "logs." Fold circles over and seal with a fork. Bake at 375 degrees F. for 10-15 minutes or until lightly browned. MAKE FILLING: Mix all ingredients together. Add water to obtain a sticky consistency. NOTES: * Russian Cookies -- This recipe is from Mrs. Malinch, my little sister's high school Russian teacher. I usually make this recipe at Christmas or Easter. My favorite fillings are poppy seed and walnut. A recipe for the walnut filling is included. The poppy seed filling can be found canned (Solo brand) in either the gourmet or cake section of most grocery stores. Yield: * The kolachki are delicate, so do not throw them in a plastic bag or pile high in a jar as you would cookies. The kolachki can be frozen. : Difficulty: moderate, the assembly requires nimble fingers. : Time: 30 minutes preparation, up to 2 hours cooling, 15 minutes baking. : Precision: measure carefully. : Laura Scarbro : c/o David Scarbro : Integrated Solutions, Inc. Boulder, Colorado : {ucbvax|hao|allegra}!nbires!fred!hds MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Kolachky Categories: Cookies Yield: 36 Servings 1 pk Yeast 3/4 c Sugar 1/4 c Water, lukewarm 1 ts Salt 2 c Milk 5 c Flour (approx) 1/4 lb Butter or margarine 2 Eggs, large MMMMM-----------------------PRUNE FILLING---------------------------- 1 lb Prunes Cinnamon or Sugar 1 ts Chopped orange peel MMMMM---------------------POPPY SEED FILLING-------------------------- 2 c Poppy seeds, Ground 1/2 c Sugar 1/2 c Milk 1 ts Butter 1/2 c Corn syrup Cinnamon MMMMM-----------------------APPLE FILLING---------------------------- 4 Apples, sliced 3 tb Cinnamon candies 1/3 c Water Dissolve yeast in lukewarm water. Scald milk and set aside until lukewarm, not cold. Cream butter and sugar until light and fluffy. Add salt and mix again. Place dissolved yeast in milk. Add 3 cups flour and beat well. Stir in the creamed mixture and beat again. Then add unbeaten eggs and blend. Gradually add remaining flour, a tablespoon at a time, until dough is smooth enough to handle, then knead in remaining flour on a warmed board. The dough should be smooth and elastic to the touch, never hard nor stiff. Place in a greased bowl, cover, and allow to stand in a warm place about 2 1/2 hours until double in bulk. Place dough on a warmed board, which has been slightly floured. Pat down dough to about 1/4 inch thickness. Cut into 2 inch squares. Place a teaspoon of filling (recipe below) on each square and gather up the 4 corners carefully, folding one on top of the other, and press together so that folded dough is thinner than dough beneath the filling. When folded correctly, the filling will peek through the four sides. Place on a large cookie sheet about 2 inches apart. Let rise until double in bulk in a warm place, about 45 minutes. Bake at 375-F for 25 minutes. When cool sprinkle generously with powdered sugar. Makes about six dozen cakes. Prune filling: Wash prunes and cook in enough water to cover. Bring to boil. When cool, strain, pit and chop well. Sweeten and add cinnamon to taste or orange peel. Allow to cool slightly before spreading. Poppy seed filling: Combine ingredients and cook about five minutes until thick. Apple filling: Cook together about five or six minutes until apples are soft. Cool. From: Fini Brochure; The De'medici Broc MMMMM