Food For Peace
1 cup butter
1 1/2 cups fine semolina
3/4 cup warm water
2 Tablesp. grated orange peel
1/2 teasp. salt
1 1/2 cups almonds or walnuts, chopped
1/2 cup sugar
1 teasp. cinnamon powder
2 cups water mixed with 2 Tablesp. grated orange peel
2 cups icing sugar
Method:
1. Boil water. Stir in semolina.
2. Remove from heat.
3. Cover. Leave 6 hours.
4. Add water, orange peel and salt.
5. Knead until a stiff dough forms.
6. Cover Dough. Leave 1 hour.
7. Mix nuts, sugar and cinnamon.
8. Mix orange peel and water. Set aside.
9. Divide dough into 12 balls.
10. Make a hole in center of each ball.
11. Fill with 1 teasp. of nut mixture.
12. Press dough around filling.
13. Flatten slightly. Shape cookies into ovals.
14. Place well-spaced, on a greased baking tray.
15. Bake 30 minutes in a moderate oven until golden.
16. Cool completely.
17. Dip briefly into orange peel water.
18. Roll in icing sugar.
* Yields 1 dozen.
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Follow SHORTBREAD recipe (Listed in this section.)
Method:
1. Divide dough into 12 balls.
2. Press into patties.
3. Place well-spaced on a greased baking tray.
4. bake 10 minutes in a moderate oven until slightly brown around cookie rims.
5. Cool completely before removing from tray.
* Yields 12 cookies.
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1/2 cup butter
1 cup sugar
2 Tablesp. milk
1 cup white flour
1 teasp. bicarbonate soda
1/2 teasp. salt
1 cup rolled oats
1/2 cup raisins
Method:
1. Mix butter, sugar and milk.
2. Sift flour, soda, salt, rolled oats and raisins.
3. Knead flour into butte until a sticky dough forms.
4. Divide dough into 12 balls.
5. Place on a greased baking tray.
6. bake 10 minutes in a moderate oven until brown.
7. Cool 10 minutes before removing from tray. (Mixture can also be pressed into a tray as
for FLAPJACKS. (Listed in this section.)
* Yields 12 bars.
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3/4 cups soft butter
2 cups sugar
4 Tablesp. milk
2 Tablesp. custard powder
1/2 cup molasses
2 teasp. lemon juice
3 3/4 cups white flour
1 1/2 teasp. bicarbonate soda
3 teasp. ginger powder
1/2 teasp. cinnamon powder
1/2 teasp. clove powder
Method:
1. Cream together butter and sugar.
2. Beat in milk, custard powder, molasses, and lemon juice.
3. Sift remaining ingredients.
4. Beat flour into liquids until creamy.
5. Divide dough into 24 balls.
6. Flatten into patties.
7. Place on a greased baking tray.
8. Bake 12 minutes in a moderate oven until slightly brown around edges.
9. Remove from oven.
10. Cool completely before removing from tray.
* Yields 24 cookies.
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1 cup sugar
1/3 cup butter
1 teasp. vanilla essence
1 1/2 cups white flour
1/2 teasp.bicarbonate soda
1/2 teasp. salt
1/2 cup chopped nuts
3/4 cups carob chips
Method:
1. Cream together sugar, butter, and vanilla.
2. Beat in all other ingredients until smooth.
3. Divide flour into 12 balls.
4. Press into patties.
5. Place on a greased baking tray.
6. Bake 10 minutes in a moderate oven until golden brown.
7. Cool completely.
8. Remove from tray.
* Yields 12 cookies.
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1/2 cup melted butter
1/2 teasp. salt
1 teasp. grated lemon rind
1 cup sugar
1 Tablesp. yogurt
2 Tablesp. milk
2 cups white flour
1 teasp. baking powder
1/2 teasp. bicarbonate soda
1/2 cup granulated sugar for cookie tops
1/2 teasp. nutmeg powder
Method:
1. Mix butter, salt, lemon rind, sugar, yogurt and milk.
2. Sift flour, baking powder and soda.
3. Beat in the liquids until creamy.
4. Drop rounded teaspoons of dough on a greased baking tray.
5. Press a greased glass-bottom into granulated sugar, coating it.
6. Flatten each cookie with the sugared glass-bottom.
7. Sprinkle with nutmeg.
8. Bake 10 minutes in moderate oven until light golden.
9. Remove from tray when completely cool.
* Yields 12 cookies.
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1 cup desiccated coconut
3/4 cup milk powder
1/2 cup icing sugar
milk, enough for binding
Method:
1. Mix milk powder, icing sugar and coconut.
2. Knead in milk, until a sticky dough forms.
3. Divide dough into 6 balls.
4. Press each ball into a patty.
5. Place on a greased baking tray.
6. Bake 10 minutes until golden brown.
7. Remove from tray when completely cool.
variation:
Substitute coconut with ground almonds or cashews and add 1/2 teasp. almond essence.
* Yields 6 cookies.
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1 1/2 cups flour, white
3/4 cup sugar
1/8 teasp. salt
1 Tablesp. vanilla essence
1 cup butter
whole dried pitted dates
Method:
1. Mix flour, sugar, salt and vanilla essence.
2. Rub butter into flour until a stiff dough forms.
3. Divide dough into 12 balls.
4. Place 1 whole pitted date into center.
5. Reshape each ball around date.
6. Place well-spaced on a greased baking tray.
7. bake 10 minutes until golden brown.
8. Remove from tray when completely cool.
* Yields 12 cookies.
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1/2 cup soft butter
1 cup white flour
1/3 cup sugar
3 Tablesp. ground almonds
12 whole almonds
1 drop almond essence
Method:
1. Mix all ingredients except whole almonds.
2. Divide dough into 12 balls.
3. Press balls into patties.
4. Put 1 almond in center of each cookie.
5. Place on an ungreased baking tray.
6. Bake 10 minutes until slightly golden around edges.
7. Remove from tray when completely cool.
* Yields 12 cookies.
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1 cup butter
3/4 cup sugar
1 teasp. vanilla essence
1 cup raisins
2 cups white flour
Method:
1. Cream together butter, sugar, and vanilla.
2. Beat in raisins.
3. Knead in flour until a sticky dough forms.
4. Divide dough into 12 balls.
5. Flatten slightly.
6. Place well-spaced on a greased baking tray.
7. Bake 10 minutes in moderate oven until golden brown.
8. Remove from tray when cool.
* Yields 12 cookies.
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1/2 cup melted butter
2 cups sugar
1 Tablesp. vanilla essence
3 1/2 cups white or fine whole wheat flour
1/2 cup carob powder
2 teasp. bicarbonate soda
milk, enough to bind
Method:
1. Beat butter, sugar and vanilla until creamy.
2. Sift flour, carob and soda.
3. Mix butter-mixture and flour until smooth.
4. Gradually, add milk until the batter binds, but is thick and sticky.
5. Spread evenly into a greased and flour-dusted 9-inch cake pan.
6. Bale in a moderate oven 45 minutes until firm and cracks appear on the surface.
* Yields 20 brownies.
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Filling:
1/2 lb. dates, chopped
1 Tablesp. sugar
4 Tablesp. water
1 Tablesp. lemon juice
1/2 teasp. cinnamon powder
Pastry Dough:
1 cup white flour
1 cup semolina
1 cup butter
1/2 cup sugar
Method:
1. Boil Filling ingredients until thick and creamy.
2. Remove from heat. Leave to cool.
3. Sift flour and semolina.
4. Rub butter and sugar into flour until a stiff dough forms.
5. Press half the dough onto a greased baking tray.
6. Spread with date mixture.
7. Sprinkle on the remaining dough.
8. Press slightly.
9. Bake 30 minutes in a moderate oven until golden brown.
10. Cool completely. Cut into squares.
* Yields 12 bars.
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Method:
Follow recipe for DATE BARS except replace the dates with 1 lb. dried figs.
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Filling:
6 large apples, peeled, cored and quartered
1 cup sugar
1/4 cup sugar
1/2 teasp. vanilla
1/2 teasp. cinnamon
Pastry Dough:
1 cup white flour
1 cup semolina
1 cup soft butter
1/2 cup sugar
Method:
Pastry Dough:
1. Sift flour and semolina.
2. Rub butter and sugar into flour until a stiff dough forms.
3. Press dough onto a greased baking tray.
4. Bake 30 minutes in a moderate oven until brown.
Filling:
1. Steam apples and water until soft.
2. Drain away water.
3. Mash apples, sugar, vanilla and cinnamon into a puree.
4. Cook and stir 10 minutes until puree is dry.
5. Spread evenly over pastry.
6. Cool completely.
7. Cut into squares.
* Yields 12 bars.
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Filling:
2 cups poppy seeds
2 cups soaked raisins
1/2 cup icing sugar
1 Tablesp. cinnamon
1 teasp. clove powder
Pastry Dough:
1 cup flour
1 cup semolina
1 cup butter
1/2 cup sugar
Method:
Filling:
1. Grind poppy seeds into powder.
2. Knead in all other ingredients.
Pastry Dough:
1. Sift flour and semolina.
2. Rub butter and sugar into flour until a stiff dough forms.
3. Press dough onto a greased baking tray.
Assembling:
1. Sprinkle Filling evenly over uncooked pastry.
2. Pat gently all over until smooth.
3. Bake in a moderate oven 45 minutes until firm and pastry appears brown around edges.
4. Cool. Cut into squares.
* Yields 12 bars.
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1 cup icing sugar
1 1/2 cup desiccated coconut
1/4 cup ground cinnamon
4 cups milk powder
1 cup butter
milk for binding
Method:
1. Sift sugar, coconut, cinnamon, and milk powder.
2. Rub in butter evenly.
3. Gradually, knead in milk until a stiff dough forms.
4. Press dough evenly onto a greased baking tray.
5. Bake 10 minutes in a moderate oven until golden brown.
6. Slice into bars while still warm.
* Yields 12 bars.
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1 cup oats
1 cup white flour
1 teasp. bicarbonate soda
1 cup sugar
1/2 cup butter
milk or water, enough to bind
Method:
1. Mix all ingredients.
2. Knead in milk until sticky dough forms.
3. Press evenly onto a greased baking tray.
4. Bake until brown.
5. Slice into squares while warm.
6. Cool completely before removing from tray.
* Yields 12 bars.
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2 cups white flour
1 cup icing sugar
1 teasp. vanilla essence or cardamon powder
1 cup soft butter
Method:
1. Sift flour, sugar and vanilla.
2. Rub butter into flour until a stiff dough forms.
3. Press evenly onto greased tray.
4. Cut into squares.
5. Dust into squares.
6. Prick all over with fork.
7. Bake in a moderate oven until edges are slightly brown.
8. Cut again while shortbread is still warm.
9. Cool completely before removing from tray.
* Yields 12 bars.
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