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Recipes I've Shared:
From Taste of Home -
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York
From Cook's Illustrated: With roots deep in Eastern Europe, these thin, crisp, spiced cookies have made a name for themselves in the United States due to the Moravian Church settlements in North Carolina and Pennsylvania. The trickiest part about this recipe is rolling the sticky dough incredibly thin. Instead of creaming soft butter, we use a food processor to add cold butter to the dry ingredients to keep the dough manageable. Take care not to overbake these cookies, or they will taste slightly bitter.
From Cook's Country December/January 2014
From the Betty Crocker Cookbook
Sturdy cutout cookies
From Cook's Illustrated Holiday baking
Nutritional Info does not include bun
From the Odense website
Nutrition info does not include icing.
AKA French Fancies
This is a multi-step process, so plan your time accordingly
This is baked twice, once for the filling and once when completed. Plan time accordingly!
Harry Potter style Pumpkin Pasties
From the braces cookbook
From America's test kitchen
From cook's illustratred
From Cook's Country magazine
Soft and chewy oatmeal raisin cookie