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Granola Bars I
Appetizer

Granola Bars I

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan.
  2. 2 In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient.
  3. 3 In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture.
  4. 4 Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well.
  5. 5 Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

By K Marshall

Cocktail Meatballs I
Appetizer

Cocktail Meatballs I

4.6

Prep
25 min
Cook
40 min
Total
70 min

Instructions

  1. 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
  2. 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
  3. 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

By Jennie

Shrimp Tempura
Appetizer

Shrimp Tempura

4.6

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
  2. 2 Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
  3. 3 In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
  4. 4 One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

By SHERRY_G

Golden Sesame Balls
Appetizer Chinese

Golden Sesame Balls

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
  2. 2 Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
  3. 3 Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
  4. 4 Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
  5. 5 Serve - be careful! The lotus paste inside the balls will be very hot.

By imperiallamianchi

Corn Fritters
Appetizer American

Corn Fritters

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients and heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
  2. 2 Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
  3. 3 Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.
  4. 4 Remove fritters with a slotted spoon and drain on paper towels.
  5. 5 Serve and enjoy!

By Joan Zaffary

Jeri's Spicy Buffalo Wings
Appetizer American

Jeri's Spicy Buffalo Wings

4.9

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
  2. 2 Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Transfer fried chicken to a baking sheet.
  5. 5 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. Remove chicken to a paper towel-lined platter to drain.
  6. 6 Make sauce: Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into butter-garlic mixture; reduce heat to low and simmer for 5 minutes. Transfer sauce to a large bowl.
  7. 7 Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.

By joesgirljeri

Lahmajoon
Appetizer Middle Eastern

Lahmajoon

4.3

Prep
30 min
Cook
20 min
Total
230 min

Instructions

  1. 1 In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
  2. 2 In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
  3. 3 In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
  4. 4 Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
  5. 5 On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
  6. 6 Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.

By Jane

Fried Empanadas
Appetizer Latin American

Fried Empanadas

4.5

Prep
50 min
Cook
70 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
  3. 3 Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
  4. 4 Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
  5. 5 Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.
  6. 6 Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
  7. 7 Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
  8. 8 Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
  9. 9 Stir hard-cooked eggs into filling.
  10. 10 Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
  11. 11 While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
  12. 12 Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.
  13. 13 Drain on paper towels. Serve hot.

By CNCOOK

Chilean Empanada
Appetizer Latin American

Chilean Empanada

4.2

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
  2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
  3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
  6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Jamaican Beef Patties
Appetizer Caribbean

Jamaican Beef Patties

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
  3. 3 Stir in water until mixture forms a ball.
  4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
  5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
  6. 6 Spoon equal amounts of filling onto each pastry circle.
  7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
  8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

English Pie Crusts
European

English Pie Crusts

4.1

Prep
Cook
Total

Instructions

  1. 1 Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
  2. 2 Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
  3. 3 When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

By Zoe

Lancaster Lefsa (Old World Recipe)
European

Lancaster Lefsa (Old World Recipe)

4.5

Prep
45 min
Cook
2 min
Total
527 min

Instructions

  1. 1 Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.
  2. 2 Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.
  3. 3 Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.
  4. 4 Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.
  5. 5 Repeat rolling and cooking steps with the remaining dough.

By KelleyJo Lancaster

British Shortcrust Pie Pastry
Pantry European

British Shortcrust Pie Pastry

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
  2. 2 Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.

By Piques

Griddle Scones
European

Griddle Scones

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
  2. 2 Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

By LAURSAVVY

Swedish Rye Bread
European

Swedish Rye Bread

4.5

Prep
25 min
Cook
35 min
Total
130 min

Instructions

  1. 1 Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
  2. 2 While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  3. 3 Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
  4. 4 Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.

By Janice Reesman

German Honey Cookies
Dessert European

German Honey Cookies

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Heat sugar, butter, and honey in a saucepan over low heat, stirring until melted and combined. Remove from heat and let cool completely.
  3. 3 Whisk eggs, vanilla, baking soda, and ginger together in a large bowl. Gradually stir into the cooled honey mixture until well blended. Add flour, 1 cup at a time, mixing after each addition until a soft dough forms.
  4. 4 Drop dough by teaspoonfuls onto prepared baking sheets, spacing about 2 inches apart.
  5. 5 Bake in the preheated oven until edges are golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

By Darlene

Dutch Cookies
Dessert European

Dutch Cookies

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 F (175 degrees C).
  2. 2 Cream together the butter, shortening, sugar and vanilla.
  3. 3 Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
  4. 4 Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
  5. 5 Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

By Tracy Larsen

Spritz Orange Crisps
Dessert European

Spritz Orange Crisps

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
  3. 3 Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
  4. 4 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

By Barb

German Brotchen Rolls
Dinner European

German Brotchen Rolls

4.6

Prep
40 min
Cook
20 min
Total
180 min

Instructions

  1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
  2. 2 Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
  3. 3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
  4. 4 Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
  5. 5 Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
  6. 6 Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

By MARBALET

Krusczyki
Dessert European

Krusczyki

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes.
  2. 2 Let dough rest for 10 minutes.
  3. 3 On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow.
  4. 4 In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat.
  5. 5 Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel.
  6. 6 Dust finished cookies with confectioners sugar.

By SHARONA669

Fried Cookies
Dessert European

Fried Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
  2. 2 On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
  3. 3 Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
  4. 4 Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
  5. 5 Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

By Rosina

Grandma's Aebleskevers
Dessert European

Grandma's Aebleskevers

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Beat egg whites in a bowl until stiff.
  2. 2 Mix flour, sugar, baking powder, and salt together in a second bowl. Mix in egg yolks, condensed milk, and shortening. Fold in egg whites.
  3. 3 Heat an aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each with about 2 tablespoons of batter until almost full. Cook until they begin to bubble; flip over, allowing batter to fill the bottoms of the cups. Continue to cook, turning as needed, until golden brown. Repeat with remaining batter.

By Virginia Mott

Kolaczki
Dessert European

Kolaczki

4.0

Prep
Cook
Total

Instructions

  1. 1 Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
  4. 4 Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.

By Yvonne

Anise Waffle Cookies
Dessert European

Anise Waffle Cookies

4.5

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
  2. 2 In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
  3. 3 Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.

By Shannon E

Kringla II
Dessert European

Kringla II

4.5

Prep
1500 min
Cook
5 min
Total
1505 min

Instructions

  1. 1 In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
  2. 2 Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
  3. 3 In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
  4. 4 Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
  5. 5 Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

By MBPG

Danish Pastry Apple Bars
Dessert European

Danish Pastry Apple Bars

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C.)
  2. 2 Combine flour and salt in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.
  3. 3 Beat egg yolk in measuring cup; add enough milk to make 2/3 cup total liquid. Stir into flour mixture until mixture is damp.
  4. 4 Divide dough in half. Roll one dough piece on a lightly floured surface; fit into a 9x13-inch pan.
  5. 5 Combine apples, brown sugar, white sugar, cinnamon and nutmeg in a separate large bowl; top dough with apple mixture.
  6. 6 Roll out remaining dough piece; place over apples. Seal edges; cut slits in top to vent.
  7. 7 Beat egg white till frothy; brush on crust.
  8. 8 Bake in the preheated oven until pastry is golden brown, about 50 minutes.

By Nancy

Traditional Pfefferneusse
Dessert European

Traditional Pfefferneusse

4.0

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.

By DANICASB

Blazing Brisket
Dinner European

Blazing Brisket

4.4

Prep
60 min
Cook
240 min
Total
780 min

Instructions

  1. 1 Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
  2. 2 In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
  3. 3 Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
  4. 4 While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

By MATTBLOOM

Dutch Apple Cake
Dessert European

Dutch Apple Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7 x 11 inch baking pan. Set aside.
  2. 2 Sift flour, baking powder, and salt togerther in medium bowl.
  3. 3 Cream 1 cup sugar and shortening together in a large bowl until well combined. Beat in egg and vanilla extract until fluffy. Add flour mixture to butter mixture in batches, alternating with milk. Spread batter in the prepared pan.
  4. 4 Press apple chunks lightly into batter. Sprinkle top with remaining 1/4 cup sugar and cinnamon.
  5. 5 Bake in the preheated oven until apples are tender, 50 to 60 minutes.

By Carol

Welsh Cookies
Dessert European

Welsh Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
  2. 2 Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
  3. 3 Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
  4. 4 Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

By P Davies