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Daily Bread Recipe |
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If you are one of the people who just can’t get enough of coconuts then this recipe is best for you. This recipe is very easy to prepare yet really scrumptious to taste.
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INGREDIENTS
- 2 (7-oz.) packages (5 1/3 cups) flaked coconut
- 1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
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DIRECTIONS
- Set the oven to 350 degrees F.
- Using a big mixing container, mix together the Eagle brand, coconut and the extracts and then blend them thoroughly.
- Lightly oil a baking sheet lined with foil wrapper and then drop a spoonful of batter into it. Place the pan inside the oven and let them cook for eight to ten minutes. Take them off the pan and then place it inside a temperate room for storage.
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INGREDIENTS
- 2 Cups butter
- 1/4 cup sugar
- 1/4 tsp. vanilla essence
- 2 Cups flour
- pinch of salt
- 1 cup pecans, chopped
- 1 cup chocolate chips, melted
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DIRECTIONS
- Set the oven to 350 degrees F.
- In a bowl, soften the butter and the sugar together; whisk them well together until the texture becomes frothy and then pour in half the amount of flour and then whisk thoroughly.
- Pour in the rest of the ingredients and then pour the batter over lightly oiled star like molding cups and then top it with chopped pecans.
- Place the cups inside the oven and then cook for fifteen minutes. When the bread cools down, glaze it with melted chocolate, set aside to cool.
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This recipe makes a very good Easter Cookies that would surely make your Sunday a lovely and fun day.
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INGREDIENTS
- 1/4 cup packed brown sugar
- 2 tsp. grated lemon zest
- 1/2 tsp. lemon extract
- 1/4 tsp. vanilla extract
- 1 cup flour
- 1/4 tsp. salt
- 1/2 cup butter or margarine, softened
- sugar sprinkles, pastel colors
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DIRECTIONS
- Set the oven to 325 degrees F.
- Soften the margarine and then brown sugar together in a moderate sized bowl using an electric beater set on moderate speed until the texture of the mixture become frothy.
- Mix in the lemon zest and extract and vanilla and then the flour and salt, blend them well.
- Place the dough into a lightly floured board and then flatten it making a quarter inch thick, with the help of a rolling pin. Using a cookie mold with an Easter cookie shape, cut the cookies making a couple of inches space in between each piece and then dust it with sugar crystal.
- Place the pan inside the oven and let them cook for about twenty to twenty five minutes and then set it aside for a couple more minutes before taking them off the pan and into the wire rack for further cooling.
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INGREDIENTS
- 6 Tbs. butter, melted
- 6 large sheets filo pastry
- 2 cups chopped mixed nuts (almonds, hazelnuts, walnuts)
- 1 cup breadcrumbs, fresh
- 1 tsp. cinnamon
- 1 tsp. all spice
- 1/2 tsp. nutmeg
- 1 cup honey
- 4 Tbs. lemon juice
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DIRECTIONS
- Set your oven to 350 degrees F, lightly butter an 11 x 7 inch baking dish lined with three layers if wax paper with excess paper on the sides.
- Using a big mixing container, combine the spices, nuts and bread crumbs together and then fill the pan with the mixture.
- Slice the pastry into three and then coat them with butter. Spread the filling on top of the layers and then remove the excess sides.
- Pile them up and then mold them into diamond shapes and then place inside the oven and allow to cook for thirty minutes
- Cook the honey and lemon juice together in a saucepan and then pour the mixture over the cooled bread and then serve.
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This scrumptious recipe also goes by the name Russian Tea Cakes and Mexican Wedding Cookies.
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INGREDIENTS
- 1 cup Butter
- 1/2 cup Powdered sugar
- Pinch Salt
- 1 cup toasted pecans, chopped fine
- 1 tsp Vanilla extract
- 2 1/4 cups Flour
- 1/2 cup Powdered sugar, sifted
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DIRECTIONS
- Beat the powdered sugar along with the butter into a mixer until it starts becomes thick and free of lump, pour in the vanilla extract and then salt and then continue beating.
- Pour the flour into the mixture gradually just until you start forming soft dough and then toss in the cooked pecans. Place the dough inside the refrigerator for half an hour.
- Place the dough into a baking sheet lined with wax paper and then mold them into small balls. Set the oven to 350 degrees f and then bake them for twelve minutes. Let them cool down before covering it with powdered sugar.
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INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cold, cut into pieces
- 3/4 teaspoon vanilla
- 2 eggs, lightly beaten
- 2/3 cup California dried apricot halves, chopped
- 1 cup natural California pistachios
- 1 teaspoon granulated sugar
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DIRECTIONS
- Set the oven to 350 degrees F. Lightly oil a big baking dish.
- Process the all purpose flour, wheat flour, sugar, salt and baking powder into a food blender and then toss in the eggs, apricots and pistachios until the texture becomes flaky. Place the dough into a lightly oiled baking dish and then mold the dough into a twelve inch logs and then press the log making a two inch width, dust it with the rest of the sugar.
- Place the pan inside the oven and cook for twenty five minutes. Cool them for ten minutes, slice the bread making an inch pieces and then place them back inside the oven and continue cooking for seven minutes more. Place into the wire rack for further cooling.
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INGREDIENTS
- 1 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1 teaspoon grated lime peel
- 1 cup natural California pistachios, chopped
Lime Icing
- 1/4 cup butter or margarine
- 2 1/2 cups sifted powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon grated lime peel
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DIRECTIONS
- Soften the sugars and butter together and then whisk in the eggs and then pour in the lime peel and flour, toss in the pistachios, chill for an hour.
- Mold the dough into about a quarter inch thickness and then using a cookie cutter shaped as shamrock, cut the dough and then arrange them into the baking pan. Set the oven to 375 degrees F and then bake for eight to ten minutes and then let it cool down.
- Prepare the filling; in a bowl, mix together a quarter cup of margarine or butter, a couple and a half cups of powdered sugar, couple of tbsp of milk and half a tsp of grated lime peel whisk them thoroughly.
- Pour the filling into a paper cone and then garnish the cookies with icing.
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INGREDIENTS
Filling:
- 2 cups (about 12 ounces) pitted dried plums
- 1/2 cup warm water
- 1 teaspoon ground nutmeg
- 2 teaspoons grated lemon peel
Pastry:
- 1 3/4 cup flour
- 3/4 teaspoon Salt
- 3/4 cup Vegetable Shortening or butter
- 1 cup shredded sharp Cheddar cheese
- 1/4 cup cold water
- 1 egg, beaten
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DIRECTIONS
- Set the oven to 400 degrees F.
- Process the warm water, nutmeg and died plums using food blender until the texture becomes lump free and then add in the lemon peel.
- Using a big mixing container, mix together the salt and flour and then toss in the shortening until it well incorporated. In a separate bowl mix together the cheese and the flour mix, pour in the cold water and then form them into a dozen ball shapes pieces. Arrange them into a lightly oiled baking sheet, coat them with an egg wash and then prick them using a fork.
- Place the pan inside the oven and let them cook for eighteen to twenty two minutes.
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INGREDIENTS
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 tablespoon orange juice
- 2 teaspoons grated orange peel
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped walnuts
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped dried tart cherries
- 1 egg white
- 1 tablespoon water
- Granulated sugar
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DIRECTIONS
- Using a big mixing container mix together the eggs and ¾ cup of sugar. Whisk them together using an electric beater set at moderate speed for two to three minutes.
- Pour in the oil, orange juice and peel and vanilla and continue whisking for a minute or two just until the mixture is well blended. In a separate bowl mix together the walnuts, flour and baking powder and salt and then pour them over the egg mixture; incorporate well before tossing in the cherries.
- Place the dough into lightly floured board and then start kneading the dough while continuously adding in flour to form a non sticky dough. Mold the dough into a couple of eight by two inch log and then arrange them into the pan making two to three intervals. Brush the dough with egg wash and then dust it with powdered sugar.
- Set the oven to 350 degrees. Let it bake for twenty to thirty minutes, allow to cool down for fifteen minutes.
- Set the oven to 300 degrees F and then divide the logs into half an inch pieces and then continue cooking for about eight to ten minutes.
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INGREDIENTS
- 2 cups margarine, softened
- 2 cups sugar
- 2 cups firmly packed brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups quick-cooking oats
- 2 cups cornflakes
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 (6-ounce) package semisweet chocolate morsels
- 2 cups chopped broken pecans
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DIRECTIONS
- Soften the sugar, margarine and brown sugar until the texture becomes frothy. Toss in the eggs one at a time while continuously beating. Pour in the vanilla, oats ad corn flakes and then mix thoroughly before folding in the combined baking powder, flour and baking soda. Put in the pecans and chocolate morsels.
- Scoop a tbsp of batter into a lightly oiled baking sheet and then place it inside the oven and let them cook for seventeen minutes at 325 degrees F. When done place into the wire rack for further cooling.
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(3 votes, average: 4.67 out of 5)
(4 votes, average: 3.50 out of 5)
