Recipes Included On This Page Amish Bushel Cookies (Indiana) Amish Sugar Cookies Appaloosa Ponies- Sugar Cookie Cutouts (Wyoming) Apple Strawberry Jelly Asparagus & Shrimp Supreme Asparagus Picnic Rolls Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Amish Bushel Cookies (Indiana) Recipe By :Better Homes and Gardens Serving Size : 108 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine 1 cup shortening 2 cups packed brown sugar 1/2 teaspoon ground ginger 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 4 eggs 2 cups unsweetened applesauce 5 cups all-purpose flour 1 cup raisins 1 cup chopped walnuts 6 cups powdered sugar -- sifted and optional 1/3 cup milk -- optional Milk -- optional 1. Beat butter or margarine and shortening in a very large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking powder, baking soda, cinnamon, and salt; beat until combined. Beat in eggs and applesauce. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, raisins, and walnuts with a wooden spoon. 2. Drop dough from a rounded teaspoon 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks to cool completely. If desired, stir together the powdered sugar and 1/3 cup milk. Add additional milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle cookies with icing. Place in an airtight container and store at room temperature or in the refrigerator up to 3 days. Make-Ahead Tip: Store baked cookies in a freezer container or bag and freeze up to 1 month. Before serving, thaw at room temperature for 15 minutes. Drizzle with Powdered Sugar Icing, if desired. Source: "http://ww4.bhg.com" Copyright: "© 2003 Meredith Corporation" Yield: "9 dozen" NOTES : MC Formatted by Dee Contributed to the FareShare Gazette by Dee, 22 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 5g Fat (36.1% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 57mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Amish Sugar Cookies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White Sugar 2 large Eggs, beaten 1 tsp. Baking Soda 1 cup Vegetable Oil 1 cup Butter, softened 2 tsp. Vanilla 1 cup Powdered Sugar 1 tsp. Cream of Tartar 4 cups Flour Sift dry ingredients together onto sheet of waxed paper. Cream together sugars and fats. Add eggs and vanilla; mix well. Beat in flour mixture. Cover dough with plastic wrap or foil and refrigerate several hours until well chilled. Make balls the size of walnuts and pat out to 1/4" thick circle, or use more dough and pat out into a large circle and use cookie cutters to cut into shapes. Bake on ungreased cookie sheets 2" apart for 6 minutes or until edges just start to turn brown. You may sprinkle with sugar before baking if you like. Try frosting some with a simple glaze of powdered sugar, milk, 1/2 tsp. Vanilla and 1 tsp. White Karo Syrup. BonApetite' from PattyG in Missouri Contributed to the FareShare Gazette by PattyG, 26 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4247 Calories; 223g Fat (47.4% calories from fat); 52g Protein; 505g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 1271mg Sodium. Exchanges: 25 Grain(Starch); 0 Fruit; 43 1/2 Fat; 8 Other Carbohydrates. * Exported from MasterCook * Appaloosa Ponies- Sugar Cookie Cutouts (Wyoming) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter (no substitutes) 1/3 cup shortening 3/4 cup sugar 1 teaspoon baking powder 1 Dash salt 1 egg 1 tablespoon milk 1 teaspoon vanilla 2 cups all-purpose flour 2 tablespoons butter (no substitutes) 2 tablespoons sugar 3 tablespoons half-and-half or light cream 1/2 cup all-purpose flour 1. Beat 1/3 cup butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla. Beat in as much of the 2 cups flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill dough for 3 hours or until easy to handle. 2. Meanwhile, for the cream dough, beat 2 tablespoons butter in a small bowl on medium speed for 30 seconds. Add 2 tablespoons sugar and beat until combined. Beat in half-and-half or light cream. Beat in 1/2 cup all-purpose flour until smooth. Tint brown with paste food coloring. 3. Roll each portion of dough on a lightly floured surface until 1/8 inch thick. Cut with a floured horse- or pony-shape cutter. Place cutouts 1 inch apart on an ungreased cookie sheet. Pipe colored Cream Dough onto cookies as desired. 4. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks to cool. Source: "http://ww4.bhg.com" Copyright: "© 2003 Meredith Corporation" Yield: "3 dozen" NOTES : MC Formatted by Dee Contributed to the FareShare Gazette by Dee, 22 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Strawberry Jelly Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unsweetened bottled apple juice 1 pint fully ripe strawberries 3 1/2 cups granulated sugar 1 pouch liquid fruit pectin Pour apple juice into a preserving kettle or large saucepan. Thoroughly crush the berries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar. Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes, stirring continuously; remove kettle from heat. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2-inch head space; seal with melted paraffin wax; cover with clean lids. Store in a cool, dark, dry place. **NOTE** Bottled Strawberry cocktail can be substituted for the fresh strawberry juice, giving a slightly sweeter product. Makes 3 1/2 cups. Origin : Appeal (quarterly publication by Overwaitea Foods) Shared by: Sharon Stevens. Contributed to the FareShare Gazette by Margie; 13 April 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 903 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 233g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 15 1/2 Other Carbohydrates. * Exported from MasterCook * Asparagus & Shrimp Supreme Recipe By : Cooks.com Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. cleaned shrimp 1 pkg. asparagus -- cut up and lightly cooked 1 cup shredded cheddar cheese 1/2 cup grated Parmesan cheese 1 can cream mushroom soup 1 cup white wine Bread crumbs 3 tablespoon butter Arrange asparagus in 9 x 13 inch baking dish. Place half of shrimp over asparagus. Sprinkle half of each cheese over shrimp. Repeat layers of shrimp and cheese. Mix soup and wine together. Spread over mixture. Sprinkle with bread crumbs and pour butter on top. Bake at 350 degrees for 20 to 30 minutes until hot. Serves 4 to 6. Source: "Exported from COOKS.COM : Recipe Search and More" S(Internet address): "http://www.cooks.com/" Yield: "4 to 6 servings" NOTES : Bobbie's Note: This was very good, but I would make two changes. I would cut the white wine down to about 3/4 cups as it was a little too liquid and I would use mild cheddar cheese. I used sharp cheddar and it was a little too intense for the rest of the ingredients. I served it with rice. It would also be good served over biscuits. Contributed to the FareShare Gazette by Bobbie 29 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 12g Fat (83.1% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 2 Fat. * Exported from MasterCook * Asparagus Picnic Rolls Recipe By : Edmonton Journal April 1995 Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-04 Apr 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package refrigerated croissant dough 12 asparagus spears -- steamed & cooled 4 slices cooked ham -- thinly sliced Dijon mustard 1 cup grated sharp cheddar cheese 1 egg 1 tablespoon water Extra cheddar Preheat the oven to 400F. Unroll dough and separate into 4 triangles. On each triangle, brush a little Dijon mustard. Lay a thin slice of ham on the dough. It needn't fit perfectly and if you're down to odds and ends, that's fine too. Just distribute it so there's ham everywhere on the dough. Sprinkle each piece with 1/4 cup grated cheddar. Lay 3 asparagus spears along the widest side of each triangle of dough. Starting from the wide side of the triangle of dough, roll it up. Make an egg wash by beating the egg in 1 tablespoon water. Brush liberally over the asparagus rolls. Sprinkle with additional grated cheddar. Bake until golden brown, about 12 to 15 minutes. These rolls can be eaten hot, warm or stone-cold. Use the dough that makes the large croissants, rather than the smaller one. This recipe can also be made using bread dough. From The Edmonton Journal; April 1995. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie, 20 April 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 15g Fat (51.6% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 1793mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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