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Alfajores
ALFAJORES
2/3 cup butter or margarine
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups cornstarch (yes, cups)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon brandy
Cream butter, add sugar and continue creaming. Add
the egg and egg yolks, beating until light and frothy. Add
the vanilla and rind. Sift the cornstarch, flour and baking
powder and add to butter mixture, mixing well. Add
brandy. Blend until dough is smooth.
Chill dough in refrigerator for a few hours, or until
firm enough to roll out. Preheat oven to 325 degrees. Roll
dough 1/2-inch thick on a floured surface. Cut into rounds
with a 1 3/4-inch floured cookie cutter. Place on buttered
baking sheet. Bake at 325 degrees for 15 to 20 minutes,
or until very lightly browned. Set aside to cool. Fill each
pair of cookies with Dulce de Leche. Roll edges in coco-
nut. Yield: 24 filled cookies.
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# Alfajores
*Yields 24 filled cookies*
## Ingredients
- 2/3 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp grated lemon rind
- 2 cups cornstarch (yes, cups)
- 1/2 cup flour
- 1 tsp baking powder
- 1 Tbsp brandy
**For filling and finishing:**
- Dulce de Leche (amount as needed)
- Shredded coconut (amount as needed)
## Instructions
1. Cream butter, add sugar and continue creaming.
2. Add the egg and egg yolks, beating until light and frothy.
3. Add the vanilla and lemon rind.
4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
5. Add brandy. Blend until dough is smooth.
6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
7. Preheat oven to 325°F.
8. Roll dough 1/2-inch thick on a floured surface.
9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
10. Place on a buttered baking sheet.
11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
12. Set aside to cool completely.
13. Fill each pair of cookies with Dulce de Leche.
14. Roll the edges in shredded coconut. -
Alice Hills Pickles
(1 1/4 lb = 1 qt.)
Alice Hills Pickles
4 c Water Bring to a boil
4 c White Vinegar and then pour
4 c Sugar over sliced pickles
6 t Salt in the jars.
1 Dill head in each Jar.
Process for - 3 min.
Above ingredients enough for - 6-7 qts.
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# Alice Hills Pickles
*Recipe from the kitchen of Alice Hill*
*Yields 6–7 quarts*
## Ingredients
- 4 cups water
- 4 cups white vinegar
- 4 cups sugar
- 6 tsp salt
- 1 dill head per jar
- Sliced cucumbers (to fill jars)
## Instructions
1. Slice cucumbers and pack into quart jars, placing 1 dill head in each jar.
2. Combine water, white vinegar, sugar, and salt in a pot. Bring to a boil.
3. Pour the hot brine over the sliced cucumbers in the jars.
4. Process (water bath can) for 3 minutes. -
Alice's Salad
Alice's Salad
1 small cabbage, or ½ larger one
4 green onions, with part of green
Slice above fine, put in
bowl — refrigerate until ready
to serve
Dressing -
2 T sugar
1 T salt
¼ T pepper
1 t Accent
½ c oil
3 T vinegar
Seasoning packet from 1 pkg
Top Ramen Noodles, chicken
flavor
Mix above, refrigerate until ready
to serve
Crush uncooked noodles in pkg, reserve.
½ c slivered almonds ) toast at 350°
2 T sesame seeds ) about 10 min.
Mix all, but not until ready to serve.
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# Alice's Salad
## Ingredients
### Salad
- 1 small cabbage, or 1/2 larger one
- 4 green onions, with part of green
### Dressing
- 2 Tbsp sugar
- 1 Tbsp salt
- 1/4 Tbsp pepper
- 1 tsp Accent
- 1/2 cup oil
- 3 Tbsp vinegar
- Seasoning packet from 1 pkg Top Ramen Noodles, chicken flavor
### Topping
- 1 pkg Top Ramen Noodles, uncooked (noodles only, reserved from above)
- 1/2 cup slivered almonds
- 2 Tbsp sesame seeds
## Instructions
### Salad
1. Slice cabbage and green onions fine.
2. Put in bowl and refrigerate until ready to serve.
### Dressing
1. Combine sugar, salt, pepper, Accent, oil, vinegar, and seasoning packet.
2. Mix well and refrigerate until ready to serve.
### Topping
1. Crush uncooked noodles in the package and reserve.
2. Combine crushed noodles, slivered almonds, and sesame seeds.
3. Toast at 350° for about 10 minutes.
### Assembly
1. Mix all components together, but not until ready to serve. -
All-Bran Muffins
2 tablespoons shortening 3/4 cup milk
1/4 cup sugar 1 cup flour
1 egg 1/2 teaspoon salt
1 cup Kellogg's All-Bran 21/2 teaspoons baking powder
Cream shortening and sugar thoroughly; add egg and beat until creamy. Add All-Bran
and milk; let soak until the moisture is taken up. Sift flour with salt and baking powder;
add to first mixture and stir only until flour disappears. Fill greased muffin pans two-thirds
full and bake in moderate oven (400° F.) about 30 minutes.
Yield: 8 large muffins (3" in diameter) or 12 small (21/4" in diameter).
Note: When sour milk or buttermilk is used instead of sweet milk, use 1/2 teaspoon soda
and only 1 teaspoon baking powder.
H. E-119 Printed in U. S. A.
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# All-Bran Muffins
## Ingredients
- 2 Tbsp shortening
- 1/4 cup sugar
- 1 egg
- 1 cup Kellogg's All-Bran
- 3/4 cup milk
- 1 cup flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
## Instructions
1. Cream shortening and sugar thoroughly; add egg and beat until creamy.
2. Add All-Bran and milk; let soak until the moisture is taken up.
3. Sift flour with salt and baking powder; add to first mixture and stir only until flour disappears.
4. Fill greased muffin pans two-thirds full and bake in a moderate oven (400°F) about 30 minutes.
## Notes
Yield: 8 large muffins (3" in diameter) or 12 small (2 1/4" in diameter).
When sour milk or buttermilk is used instead of sweet milk, use 1/2 tsp baking soda and only 1 tsp baking powder. -
Almond Coffee Ring
Almond Coffee Ring
3 1/2 to 3 3/4 c flour Glaze
1 pkg active dry yeast 2-3 tblsp milk
1 c milk 1 tsp almond extract
1/3 c butter or margarine 1 3/4 c confec sugar
1/3 c sugar sliced almonds
1/2 tsp salt
1 egg Filling
1/4 c butter or margarine
1/2 c sugar
1/2 tsp almond extract (over)
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Comb flour & yeast - In pan combine milk
butter, sugar & salt - 120 to 130° stir in
flour mixture add egg, beat for 3 min
Put in enough flour for soft dough.
Knead 4-6 min. Cover let rise 1 hr.
roll into 18 X 12 in rect Spread filling
over dough. Start at long end roll up
tight & seal edges. bake 375°
20-25 min.
glaze & almonds.
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# Almond Coffee Ring
## Ingredients
- 3 1/2 to 3 3/4 cups flour
- 1 pkg active dry yeast
- 1 cup milk
- 1/3 cup butter or margarine
- 1/3 cup sugar
- 1/2 tsp salt
- 1 egg
## Filling
- 1/4 cup butter or margarine
- 1/2 cup sugar
- 1/2 tsp almond extract
## Glaze
- 2–3 Tbsp milk
- 1 tsp almond extract
- 1 3/4 cups confectioners sugar
- Sliced almonds
## Instructions
1. Combine flour and yeast.
2. In a pan, combine milk, butter, sugar, and salt; heat to 120°–130°.
3. Stir in flour mixture; add egg and beat for 3 minutes.
4. Add enough flour for a soft dough.
5. Knead 4–6 minutes. Cover and let rise 1 hour.
6. Roll dough into an 18 x 12 inch rectangle. Spread filling over dough.
7. Starting at the long end, roll up tight and seal edges.
8. Bake at 375° for 20–25 minutes.
9. Top with glaze and sliced almonds. -
Almond Ice Box Cookies
Almond Ice Box Cookies
½ cu p butter ½ tsp. soda
¾ cup granulated sugar 3/4 tsp. cinnamon
¼ cup brown sugar 1 well beaten egg
1½ cups flour 1/3 c. sliced blanched almonds
Shape in rolls, wrap in wax paper, chill over night. Cut
in thin slices. Bake at 350° till crisp.
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# Almond Ice Box Cookies
## Ingredients
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1 egg, well beaten
- 1/3 cup sliced blanched almonds
## Instructions
1. Combine all ingredients and shape dough into rolls.
2. Wrap rolls in wax paper and chill overnight in the refrigerator.
3. Cut into thin slices.
4. Bake at 350°F until crisp. -
Almond Thins
ALMOND THINS
Almond Thins
PREP 30 minutes plus cooling
BAKE about 20 minutes
MAKES 4 dozen cookies
2 cups all-purpose flour
³⁄₄ cup cold butter or margarine
(1½ sticks), cut up
¹⁄₃ cup plus 2 tablespoons sugar
1 large egg, separated
1 teaspoon almond extract
¹⁄₈ teaspoon salt
³⁄₄ cup sliced natural almonds
1. Preheat oven to 375°F. In food
processor, with knife blade attached,
blend flour, butter, and ¹⁄₃ cup sug-
ar just until mixture forms coarse
crumbs. Add egg yolk, almond ex-
tract, and 2 tablespoons water, and
blend until mixture just begins to
form a ball (do not overmix).
2. With hand, press dough onto bot-
tom of 15½" by 10½" jelly-roll pan.
For easier spreading, place sheet of
plastic wrap over dough and smooth
dough evenly over bottom of pan. (To
help make an even layer, use bottom
of 8- or 9-inch square pan to press
dough.) Discard plastic wrap.
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3. In cup, with fork, beat egg
white and salt; brush some over
dough. Top dough with almonds;
sprinkle with remaining 2 table-
spoons sugar.
4. With knife, gently cut dough
lengthwise into 6 strips, then cut
each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or
until golden. Transfer cookies in pan
to wire rack to cool 5 minutes. While
cookies are still warm, cut cookies
again following cut marks. Cool
cookies completely in pan.
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# Almond Thins
## Ingredients
- 2 cups all-purpose flour
- 3/4 cup cold butter or margarine (1 1/2 sticks), cut up
- 1/3 cup plus 2 tablespoons sugar
- 1 large egg, separated
- 1 tsp almond extract
- 1/8 tsp salt
- 3/4 cup sliced natural almonds
## Instructions
1. Preheat oven to 375°F. In food processor, with knife blade attached, blend flour, butter, and 1/3 cup sugar just until mixture forms coarse crumbs. Add egg yolk, almond extract, and 2 tablespoons water, and blend until mixture just begins to form a ball (do not overmix).
2. With hand, press dough onto bottom of 15 1/2" by 10 1/2" jelly-roll pan. For easier spreading, place sheet of plastic wrap over dough and smooth dough evenly over bottom of pan. (To help make an even layer, use bottom of 8- or 9-inch square pan to press dough.) Discard plastic wrap.
3. In cup, with fork, beat egg white and salt; brush some over dough. Top dough with almonds; sprinkle with remaining 2 tablespoons sugar.
4. With knife, gently cut dough lengthwise into 6 strips, then cut each strip crosswise into 8 bars.
5. Bake cookies about 20 minutes or until golden. Transfer cookies in pan to wire rack to cool 5 minutes. While cookies are still warm, cut cookies again following cut marks. Cool cookies completely in pan. -
Alpen Apple Crumble
Card 1 Front:
ALPen Apple Crumble 4-6 Servings
3 large tart apples (abt 1lb)
1/2 c. sugar
juice & grated rind 1/2 lemon
Pinch cinnamon
6 T. butter, melted
1 c Alpen (granola)
Core, peel and thinly slice apples, spread in layer
in a greased baking dish. Mix sugar, lemon
juice and rind, cinnamon. Spread over apples.
Thoroughly mix butter & alpen. Spread over the
apples. Bake in preheated oven (350°) for 35 min.
Serve warm with sour cream, Vanilla ice
cream or whipped topping
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# Alpen Apple Crumble
*Yields 4–6 servings*
## Ingredients
- 3 large tart apples (about 1 lb)
- 1/2 cup sugar
- Juice & grated rind of 1/2 lemon
- Pinch cinnamon
- 6 Tbsp butter, melted
- 1 cup Alpen (granola)
## Instructions
1. Core, peel, and thinly slice apples. Spread in a layer in a greased baking dish.
2. Mix sugar, lemon juice and rind, and cinnamon. Spread over apples.
3. Thoroughly mix butter and Alpen. Spread over the apples.
4. Bake in a preheated oven at 350° for 35 minutes.
5. Serve warm with sour cream, vanilla ice cream, or whipped topping.
## Editor's Notes
- **"Alpen (granola)"** — Alpen is a branded Swiss-style muesli/granola cereal popular in the UK and widely available from the 1970s onward. Any comparable granola or muesli may be substituted. -
Alpen Cookies
Card 1 Front:
Alpen* Cookies 350° 9-10min 4 dozen
1c. sifted all purpose flour
pinch salt
1/2t. baking soda
1/2c. margarine or butter
1/2c. sugar
3T. boiling water
1t. honey or light molasses
1C. Alpen (granola)
Sift dry ingredients together and Alpen. Blend
thoroughly. Drop rounded teaspoonsful of mix
on greased cookie sheets. Keep the spoonsful abt
2" apart as cookies spread slightly. Bake 350°,
9-10 min. or until golden brown. Cool cookies
a few minutes before removing from pan.
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# Alpen Cookies
*Makes 4 dozen*
## Ingredients
- 1 cup sifted all-purpose flour
- Pinch salt
- 1/2 tsp baking soda
- 1/2 cup margarine or butter
- 1/2 cup sugar
- 3 Tbsp boiling water
- 1 tsp honey or light molasses
- 1 cup Alpen (granola)
## Instructions
1. Sift dry ingredients together with Alpen. Blend thoroughly.
2. Drop rounded teaspoonfuls of mix onto greased cookie sheets. Keep the spoonfuls about 2 inches apart, as cookies spread slightly.
3. Bake at 350°F for 9–10 minutes, or until golden brown.
4. Cool cookies a few minutes before removing from pan. -
Amaretti (Macaroons)
AMARETTI
(Macaroons)
(Third Place Winner, Italian Cookies)
2/3 cup blanched almonds
2 egg whites
1/2 cup superfine sugar
1/2 teaspoon almond extract
Grate almonds fine in food processor or
blender. Beat the egg whites until stiff
and add sugar gradually, beating con-
stantly. Add the almonds and the almond
extract. Drop by teaspoonsful onto a but-
tered baking sheet 1 1/2 inches apart. Bake
at 300 degrees for 12 to 15 minutes or
until cookies are brown. Yields 2 dozen.
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# Amaretti (Macaroons)
*Yields 2 dozen*
## Ingredients
- 2/3 cup blanched almonds
- 2 egg whites
- 1/2 cup superfine sugar
- 1/2 tsp almond extract
## Instructions
1. Grate almonds fine in a food processor or blender.
2. Beat the egg whites until stiff.
3. Add sugar gradually, beating constantly.
4. Add the ground almonds and the almond extract; mix to combine.
5. Drop by teaspoonsful onto a buttered baking sheet, spacing cookies 1 1/2 inches apart.
6. Bake at 300°F for 12 to 15 minutes, or until cookies are brown. -
Ambrosia Spice Drops
AMBROSIA SPICE DROPS Senior Winner by Mrs. Neill D. Z[...]
1 cup shredded or flaked coconut 1 teaspoon salt
½ cup fruit juice (apricot, orange 2 teaspoons French's Cinnamon
or apple) 1 cup sugar
1¾ cups sifted Pillsbury's BEST Flour 1 cup Crisco
Combine coconut and juice; let stand one hour. Drain thor-
oughly. Sift flour with salt and cinnamon; set aside.
Add sugar gradually to shortening, creaming well. Add
eggs; beat well. Add dry ingredients gradually; mix well.
2 unbeaten eggs
1 teaspoon French's Vani[lla]
1 cup walnuts, finely chopped
Stir in vanilla, walnuts. Drop by rounded teaspoonfuls
onto ungreased baking sheets. Top with ½ to 1 teaspoon
coconut, pressing ends into dough. Bake at 350° for 15
to 18 minutes until lightly browned. Makes about 36.
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# Ambrosia Spice Drops
## Ingredients
- 1 cup shredded or flaked coconut
- 1/2 cup fruit juice (apricot, orange, or apple)
- 1 3/4 cups sifted Pillsbury's Best Flour
- 1 tsp salt
- 2 tsp French's Cinnamon
- 1 cup sugar
- 1 cup Crisco
- 2 unbeaten eggs
- 1 tsp French's Vanilla
- 1 cup walnuts, finely chopped
## Topping
- 1/2 to 1 tsp coconut (per cookie)
## Instructions
1. Combine coconut and juice; let stand one hour. Drain thoroughly.
2. Sift flour with salt and cinnamon; set aside.
3. Add sugar gradually to shortening, creaming well.
4. Add eggs; beat well.
5. Add dry ingredients gradually; mix well.
6. Stir in vanilla and walnuts.
7. Drop by rounded teaspoonfuls onto ungreased baking sheets.
8. Top each cookie with 1/2 to 1 tsp coconut, pressing ends into dough.
9. Bake at 350° for 15 to 18 minutes until lightly browned.
10. Makes about 36 cookies. -
Angel Cake
ANGEL CAKE
Yellow Cake Mix—Yellow can crushed pineapple
Large Cool Whip
Drain Pineapple saving Juice. Use pineapple juice as
Part of liquid and complete with water for correct amount.
Stir half the pineapple in the cake batter. Bake as per box
Instructions.
350- 29 to 34 min.
When cake is cool fold remaining pineapple and spread on
Cake.
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# Angel Cake
## Ingredients
- 1 box yellow cake mix
- 1 can (yellow/standard size 20 oz) crushed pineapple
- 1 large container Cool Whip
## Instructions
1. Drain pineapple, saving the juice.
2. Use the pineapple juice as part of the liquid called for in the cake mix, completing with water to reach the correct amount.
3. Stir half of the drained pineapple into the cake batter.
4. Bake as per box instructions at 350°F for 29 to 34 minutes.
5. When cake is cool, fold the remaining pineapple into the Cool Whip and spread over the cake.