These are GUARANTEED to be devoured. It says raspberry jam but you can use any kind--the fruits with more of a sour-type kick like apricot work the best.
Jam or preserves
Raspberry Shortbread Dreams
1 cup butter (NO SUBSTITUTES), softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam
1 cup confectioners' sugar
2 to 3 teaspoons water
1/2 teaspoon almond extract
Cream butter and sugar. Beat in extract. Gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
Roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired.
Combine glaze ingredients; drizzle over cookies.
Yield: about 3 1/2 dozen.
My Mother, Cora Fisher
1 hour and 30 minutes
Butter,sugar,eggs,vanilla,flour,baking soda,salt,bananas,mandarin oranges,chocolate chips, coconut
almonds, figs or marachino or candied cherries, powdered sugar
1/2 cup butter or margarine
1 cup sugar
1 teaspoon vanilla
2 cups all purpose flour
1/4 teaspoon salt
1 cup mashed bananas
1 -11ounce can of mandarin oranges
1 -6 oz. package of chocolate chips (more can be added if you desire)
1 cup shredded coconut
2/3 cup sliced almonds
1/2 cup dried figs, chopped
Preheat oven to 325 degrees/350 degrees F
Cream butter/margarine sugar together, add eggs and vanilla;
beat until light and fluffy. (Probably best to hand mix with
a spoon or the fruit will be processed too much with an electric beater)Sift flour,soda and salt; add to egg mixture alternately
Stir in oranges,chocolate chips,coconut,1/2 cup almonds and figs.
Pour into 2 7-1/2" X 3-3/4" pans (greased. I have also found that Pyrex glass pans work best. In metal pans the bottom often sticks to the pan and tears out the bottom of the loaf upon removal even if pans are greased or used with parchment paper it seems to be the nature of the recipe. Sprinkle remaining almonds on top and bake 1 to 1-1/2 hours. Keep close tabs on baking time as the outer edges tend to get overdone before the center is finished baking. Sprinkle with powdered sugar when cool.
Original Note: I did not use the figs maraschino cherries were substituted.
My Note: 1/2 red and 1/2 green candied cherries were substituted for the maraschino cherries.
This bread freezes very well and ages in the refrigerator well too. I think it tastes best after a day in the refrigerator.
Cream cheese makes a great spread or topping for the bread.
2 Cups Sugar
1 Cup Shortening
3/4 Cup Milk
5 Eggs well beaten
5 tsp Baking Powder
5 Cups Flour ( approx)
2 tsp Vaniilla
1 tsp Lemon extract
Mix cookies well, roll out, cut into shapes, sprinkle with sugar
Bake at 400 degrees 8-10 minutes
May be chilled and baked as needed
If desired frost with butter cream frosting
Easy-to-make dutch oven bread.
1 1/2 cups warm water
1/4 tsp active dry yeast
1 1/2 tsp salt
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
- In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
- The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 350 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
- Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1 1/2-pound loaf.
I usually use 1 cup of whole wheat flour, and 2 cups of regular white flour. I bake at 350 degrees for 40 minutes, and leave the lid on the whole time. Removing the lid will dry out the crust more, giving you a harder crust.
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