Cocoanut Cookies Recipe

Tuesday, December 30, 2008

3 cups flour
4 teaspoons baking powder
2 eggs
1 cup thick cream
1 cup sugar
¾ cup shredded cocoanut
Pinch of salt

  1. Beat eggs.
  2. Add gradually sugar, cocoanut, cream, flour, baking powder and salt sifted together.
  3. Let chill a little.
  4. Toss on floured pastry board.
  5. Roll 1/4 inch thick.
  6. Cut with a small round cutter.
  7. Bake on buttered sheet of paper in moderate oven for about 25 minutes.
  • Shelf-life: 1 Days
  • Cooking time: 25min
  • Servings: 2
  • How roster chocolate

    Make sure the block of chocolate is cold and firm. On the grid by hand grater, cleaning the grater often so the chocolate does not clog the surface of the leaf. You can use a mixer, but be sure to cut the chocolate into small pieces first.

    Rainbow Jello Dessert Recipes

    Rainbow Jello Dessert RecipesIngredients
    7 sm. pkgs. sugar free Jello*
    1 (15 oz.) can evaporated skim milk

    *(2 lime, 2 lemon, 1 strawberry, 1 orange, 1 raspberry).

    1. Mix lime Jello and 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup cold water. Pour in 9 x 13 inch pan. Set 1 hour.
    2. Mix lemon Jello with 1 cup boiling water. Dissolve 15 minutes. Add 1/2 cup evaporated milk. Pour over lime layer. Set 1 hour. Continue in the same manner:
    3. Strawberry and water.
    4. Orange and milk.
    5. Raspberry and water.
    6. Lemon and milk.
    7. Lime and water.

    Apple Chicken Casserole Recipe

    Apple Chicken Casserole RecipeIngredients
    3 unpeeled tart apples, cubed
    2 chicken breasts, skinned
    2 tbsp. orange juice
    2 tbsp. honey
    2 orange slices

    Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.
    • Shelf-life: 1 week
    • Cooking time: 90 minutes
    • Servings: 4
    • Type:-

    Chicken Parmesan Recipe

    Chicken Parmesan RecipeIngredients
    4 boneless and skinless chicken breast
    halves (about 1 lb.)
    1 egg, slightly beaten
    1/2 c. seasoned bread crumbs
    2 tbsp. margarine or butter
    1 3/4 c. Prego spaghetti sauce
    1/2 c. shredded Mozzarella cheese
    1 tbsp. grated Parmesan cheese
    1/4 c. chopped fresh parsley

    Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.
    • Shelf-life:-
    • Cooking time: 20 minutes
    • Servings: 4
    • Type:-

    Cherry Cheese Recipe

    Cherry Cheese RecipeProcedure
    1. Take some sound, ripe, small cherries, stoned or not, as preferred; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft.
    2. When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely sifted sugar to every pound of fruit.
    3. Add a few of the kernels, blanched.
    4. Put the mixture into a preserving-pan and boil it, gently stirring it all the time, until the fruit is so dry that it will not adhere to the finger when touched, and is quite clear.
    5. Press it quickly into shallow jars which have been damped with brandy.
    6. Cover closely, and keep in a dry place.
    7. Time, two hours.

    Russian Potato Salad Recipe

    Russian Potato Salad


    5 large potatoes
    1 (16 ounce) package turkey hot dogs
    5 eggs
    5 large dill pickles, chopped
    1 bunch green onions, chopped
    1 (15 ounce) can baby peas, drained
    salt to taste
    1 cup mayonnaise


    1.Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.

    2.Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.
    • Shelf-life: 1 week
    • Cooking time: 50 minutes
    • Servings: 10
    • Type:

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