Caramel-coated marshmallows, Apricot pastry cookies, Molasses crinkles

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For several weeks, I have been sharing the Marsh family cookbook with you. Here are more recipes from Shari Marsh.
Caramel-coated marshmallows
1 (14 oz.) pkg. Kraft caramels
1 can Eagle brand sweetened, condensed milk
1 pkg. regular size marshmallows
Rice Krispies
Melt caramels and mix with Eagle brand milk over low heat; watch closely. Dip marshmallows in caramel mixture and roll in Rice Krispies. Place on waxed paper to set and cool.
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Apricot pastry cookies
4 C flour
1 stick butter
1 stick Imperial margarine
1 (8 oz.) container sour cream
1 C sugar
¼ C flour
1 can apricot filling
Cut butter and margarine into 4 cups of flour like preparing a pie crust. Mix in sour cream. Refrigerate dough overnight. Mix together sugar and ¼ cup flour to use on counter or pastry board. Take a portion of dough and roll out very thin, then cut into 2-in. squares. Place a small (baby spoon) full of apricot filling in middle of square and bring two opposite sides together and seal. Bake at 400 degrees for 10 minutes.
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Molasses crinkles
1 C butter
¾ C sugar
¼ C light molasses
1 egg
1-¾ C flour
2 tsp. baking soda
½ tsp. salt
1 tsp. ginger
1 tsp. cinnamon
½ tsp. ground cloves
granulated sugar
Mix together first 4 ingredients well. Sift together next 6 ingredients. Stir dry mixture into butter mixture and beat well with mixer. Shape into 1-in. balls (if dough is too soft, refrigerate 1 hour for easier handling). Dip each cookie ball into granulated sugar and place on a cookie sheet. Bake at 350 degrees for 12 minutes. Bottoms should be very light brown. Dip again into granulated sugar while warm. Makes 50 or more cookies.
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Thought – What if nobody was president and we all just promised to be real cool.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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