November 27, 2006 by Tarrant Figlio
AKA those Hershey Kiss Cookies and everyone’s favorite. Really. Ok, except for you snickerdoodle sort.
2 c. Bisquick
3/4 c. peanut butter
1 can Eagle Brand sweetened condensed milk
1 tsp. vanilla
Mix all ingredients together. Roll into a small ball of about 1 tsp dough each. Roll each ball in sugar. Bake 6 minutes at 375 degrees. Once baked, put 1 Hershey kiss immediately into each cookie.
Category Cookies, Desserts, Recipes, retro food | Tags: | No Comments
November 22, 2006 by Tarrant Figlio
More bar cookies…these will use up that extra cranberry sauce or just give a festive look to any holiday party. Cheaper, healthier and yummier than Starbucks Cranberry Bliss Bars too.
In saucepan, combine ½ cup granulated sugar, 4 teaspoons cornstarch, and ½ teaspoon ground ginger; stir in 1 14-oz jar cranberry-orange relish (or 1¾ cup leftover cranberry sauce!) Stir over medium heat till bubbly; cook and stir 3 minutes more. Remove from heat; stir in ¾ cup chopped nuts. Cool.
Cool ½ cup softened butter or or margarine and 1 cup packed brown sugar. Stir together 1½ cups all-purpose flour, ½ teaspoon salt; stir into creamed mixture. Add 1½ cups quick-cooking rolled oats and 1 tablespoon water; mix till crumbly.
Firmly pat half of the oat mixture into ungreased 9×13 pan. Spread with cranberry mixture. Combine remaining oat mixture and 1 tablespoon water; sprinkle over fruit. Pat smooth. Bake at 350° about 30 minutes.. Cool; cut into squares. Make 48 sq.
Category Cookies, Desserts, retro food | Tags: | No Comments
November 22, 2006 by Tarrant Figlio
Because you have grown into the taste of mincemeat…believe me…and these simple bar cookies will ensure everyone will enjoy both the making and eating.
1 9-ounce package instant condensed mincemeat
1 14-ounce can sweetened condensed milk (Eagle Brand)
½ cup butter or margarine, softened
1 cup packed brown sugar
1 tablespoon milk
1½ cups corn flakes, crushed (â…” cup)
1 cup all-purpose flour
1 teaspoon baking soda
In saucepan, crumble mincemeat; add sweetened condensed milk. Cook and stir till thickened, about 5 minutes; remove from heat.
Cream butter, brown sugar, and 1 tablespoon milk until fluffy. Stir cornflakes with flour and soda. Add to creamed mixture; mix well. Pat half of crumb mixture into ungreased 9 x 13 pan. Carefully spread with mincemeat mixture. Sprinkle with remaining crumb mixture. Bake at 350° about 30 minutes. Cool. Cut into bars. Makes 36.
Category Cereals, Cookies, Desserts, retro food | Tags: | 1 Comment
November 22, 2006 by Tarrant Figlio
Another one of those foods I can’t say I see often these days, but the grocery store on the other side of down is rumored to carry them.
2 oxtails, about 3½ lbs.
¼ cup barley
½ cup chopped onion
½ diced carrot
1 tablespoon salt
¼ teaspoon pepper
1 cup diced potatoes
1 tablespoon chopped parsley
1 tablespoon caramel or kitchen bouquet
Wipe oxtails with damp cloth. Chop at joints, making pieces 1 to 2 inches long. Put on to cook in 2½ quarts cold water, add barley when water boils; reduce heat and simmer gently for 2 hours. then add onion, carrot, salt and pepper, and continue cooking 20 mimutes. Add potatoes and cook until just tender. Remove oxtail, separate meat from bone and return meat to soup. Add parsley and caramel or other coloring. Serve hot. 5 or 6 servings.
Category retro food, Soups | Tags: | No Comments
