Preheat oven to 325
degrees F. In food processor - mix flour, sugar, butter, salt, and
baking soda until it forms little balls. Add eggs and extract. Roll out
dough on floured surface. Cut with 2 1/2 inch cookie cutter. Put on
greased cookie sheet. Place almond in center of each cookie. Bake for 25
Beat yolks and sugar
until blended. Pour in top of double boiler. Stir in half and half. Cook
and stir over boiling water until thickens. Set aside - stir in butter.
While cooling on a rack, stir occasionally until room temperature. Stir
in whipping cream and vanilla. Freeze according to manufacturer's
Sweet & Nummy!
1/2 lb chopped dates
1 cup water
2 tbsp flour
1/4 cup sugar
COOK till thick. While warm add 20 candy orange slices
cut into small pieces and 1/2 cup chopped nuts. Set aside
Mix batter.... 1 cup butter or margarine
1 cut brown sugar
3 tbsp milk
1 tsp vanilla
2 cups flour
1 tsp soda
1/4 tsp salt
SPREAD 1/2 of the batter into a 13 x 9 pan
put the filling on the top of the batter
then the remaing batter on top of the filling
BAKE in a 350 degree oven about 30 mins.
Preparation: Combine cocoa, hot water and baking soda in a small
bowl. Let stand while mixing other ingredients. Cream the
shoretening and sugar together in a mixing bowl, using an electric
mixer set on medium speed, until light and fluffy. Add eggs, one at
a time, beating well after each addition. Beat in vanilla and cocoa
mixture. Add flour alternately with the buttermilk to creamed
mixture beating well after each addition. Pour batter into 3 greased
and wax paper lined 8-inch round cake pans. Bake in a preheated 350
degree F. oven for 25 minutes or until cakes test done. Cool in pans
on racks for 10 minutes. Remove from pans; cool completely on racks.
To assemble cake, place one cake layer on serving plate. Spread with
Cocoa Icing. Top with second cake layer and spread a layer of
frosting. Top with third cake layer and frost sides and top with
remaining frosting. COCOA ICING: Combine butter, and chocolate in
the top of a double boiler. Place over hot water; stir until melted.
Remove from heat; cool to room temperature. Sift confectioners'
sugar into a large mixing bowl. Make a well in the center and add
egg white, vanila, and lemon juice. Pour in the chocolate mixture.
Blend until smooth, using an electric mixer set at medium speed. Add
milk to make frosting of a spreading consistency.