One of the most popular baking recipes in the world is for cinnamon sugar cookies. For a simple and quick treat, try this variation.
Preheat the oven to 400 degrees F (205 degrees C).
Mix the shortening sugar and eggs until creamy.
Mix the flour cream of tartar baking soda and salt in another bowl.
Blend the wet with the dry ingredients using a wooden spoon until well-blended.
Roll the dough into the size of small walnuts.
Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.
Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet.
Bake 6-10 minutes watching to make sure they don’t burn.
They should be very lightly brown and still soft looking on top.
When they cool they will crack a little on top.
Alaska Sheet Cake
Just like a Texas Sheet Cake, it uses the technique of boiling the water and butter, and it has a pecan frosting – but it’s white instead of chocolate.
Preheat oven to 400 degrees F (200 degrees C) and grease and flour a 10×15 inch sheet pan.
Stir together the flour and salt in a large mixing bowl.
Place 1 cup butter with the water in a saucepan and bring to a boil over medium heat.
Remove from the heat and set aside to cool.
Beat eggs in a separate mixing bowl and stir in the sugar buttermilk boiled butter mixture baking soda baking powder vanilla extract and almond extract until well combined.
Pour the egg mixture into the flour mixture and stir until the batter is well mixed.
Pour the batter into the prepared baking sheet.
Maple Butter Tarts
Butter tarts with a maple flavor are smooth and sweet, and they go well with vanilla ice cream or whipped cream.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Place the tart shells on a baking sheet and fill the bottoms evenly with raisins.
To smooth out the mixture of brown sugar and butter, add the eggs, maple syrup, flour, vanilla extract, and salt.
The maple syrup mixture should be 3/4 full in each tart shell.
Bake for about 16 minutes, or until the shells are golden and the filling is set.
For even baking, rotate the baking sheet halfway through the baking period.
Butter Biscuit Peach Cobbler
Southern-style peach cobbler just like grandma used to make is made with buttery biscuits baked into a peach filling and topped with flaky pie crust.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Peaches mixed White sugar, 3/4 cup butter, brown sugar, cornstarch, and vanilla extract 1 cinnamon stick Using a large pot over medium heat, add salt, 1/2 teaspoon nutmeg, and continue cooking and stirring until the butter has melted and the sugars have completely dissolved.
Each biscuit should have 1 pinch of cinnamon on it.
1 nutmeg and 1 white sugar pinch.
Roll out the biscuits on a surface that has been lightly dusted with flour.
Mix 12 to 15 small squares of each flattened biscuit into the peach mixture.
Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Chocolate Date Cookies
While these chocolate cookies are not completely sugar-free, they have no added sugar and only use dates for sweetness.
Put the dates in a small bowl and cover with hot water.
Allow to soften for ten minutes.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
Put parchment paper on 2 large baking sheets.
Air Fryer Buffalo Chicken Totchos
Air fryer buffalo chicken totchos or potato-nugget nachos take minimal prep time thanks to ingredients like rotisserie chicken, salsa, and Tater Tots!
Heat air fryer to 370 degrees F (190 degrees C) for 2 minutes.
Add potato nuggets and cook until all pieces are cooked and crispy shaking basket frequently about 12 minutes.
You may need to cook them in batches.
Divide potato nuggets between plates and top with even amounts of chicken Cheddar cheese and salsa.
Blend the ranch and buffalo sauce together in a bowl.
Drizzle sauce over totchos.
Garnish with cayenne pepper and cilantro.
Methodist or Wesleyan Bread
This molasses-raisin bread is an old favorite from Newfoundland.
Dissolve 2 teaspoons of sugar in 1 cup of water.
Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes.
Meanwhile stir together the molasses salt 6 tablespoons of sugar and shortening into the remaining 3 cups of water in a large bowl until dissolved.
Add the raisins flour and caraway seed.
Mix together until a dough forms then turn out onto a lightly floured work surface and knead until smooth and elastic 10 to 15 minutes.
Place into a well oiled bowl and brush the top with a little melted shortening.
Cover with a cloth and allow to rise in a warm place until doubled in bulk about 1 hour.
Vietnamese Table Sauce
Vietnamese table sauce that is sweet and sour and easy to make goes well with many different dishes.
In a bowl, combine the lime juice, fish sauce, vinegar, sugar, bird’s eye chili, and garlic.
Stir until the sugar dissolves.
Dispense sauce in a tiny bowl.
Creamy Coconut Cake
You won’t have to toil over this coconut cake! A cream of coconut and condensed milk filling, whipped topping, and flaked coconut are all added to a white cake before serving.
Prepare cake as directed on the package.
Use a 9×13-inch baking dish.
Condensed milk and cream of coconut should be combined in a small bowl.
Use a straw to make holes in the cake.
Spread whipped topping over cake after pouring milk mixture over it.
Cake with coconut strewn on top
Portuguese Chourico Stew
Authentic stew made with Portuguese chourico (smoked pork sausage) and green beans.
Heat a Dutch oven over medium-high heat.
Saute chourico onion and garlic until onion is tender.
Stir in tomato sauce water and potatoes.
Season with red pepper and paprika.
Bring to a boil reduce heat and simmer 25 to 30 minutes or until potatoes are tender.
Stir in green beans and simmer 5 to 10 minutes or until heated through.