BRYTE HAVREKAKA (OATMEAL COOKIES)
Steps:
- Melt butter in a saucepan and fry the oatmeal lightly. Stir egg and sugar together. When the oatmeal is cooled, mix it all together. Drop from teaspoon onto well-greased cookie sheet. Bake in a slow oven, 300 - 325 degree oven and check on them at 12 minutes.
WHITE LADY
Make and share this White Lady recipe from Food.com.
Provided by Lori Mama
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill a cocktail shaker half with ice.Add the gin, cointreau, lemon juice.
- Shake well, then strain in a cocktail glass.
Nutrition Facts : Calories 116.3, Sodium 1, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.1
GUMDROP OATMEAL COOKIES
Mom used to make these all year round. She didn't use the black ones, instead gave them to us kids to munch on while we watched her whip the cookies up. No coconut in mom's recipe. I supose you could add a cup or so if you'd like. As she chopped the gum drops she tossed them in sugar to keep them from getting all stuck together.
Provided by BakinBaby
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Cream sugars, shortening and eggs.
- Combine flour,baking powder, soda & salt, add to creamed mixture.
- Stir in oatmeal and gum drops that have been chopped and tossed sugar.
- Chill dough 2-3 hrs., roll dough in walnut sized pieces place 2" apart on ungreased cookie sheet. Press with bottom of juice glass dipped in sugar.
- Bake at 350 for about 10 minute.
Nutrition Facts : Calories 168.1, Fat 6.3, SaturatedFat 1.6, Cholesterol 10.3, Sodium 118, Carbohydrate 26.3, Fiber 0.7, Sugar 14.6, Protein 1.8
POMEGRANATE CHEESECAKE
Make and share this Pomegranate Cheesecake recipe from Food.com.
Provided by SashasMommy
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Using a food processor, grind up the shortbread, almonds and ground cardamom into fine crumbs.
- Pour into a bowl, drizzle with melted butter and toss together with a fork until they are evenly blended.
- Press this mixture firmly into the bottom and partly up the sides of a ten inch springform pan, and bake on the bottom rack of the oven for fifteen minutes. (Bake for ten minutes if you have a convection oven.).
- Remove from oven and cool completely.
- Turn oven down to 300 degrees, and place a roasting pan or baking pan full of water into the bottom rack. (This creates a moist environment in the oven and helps keep the top of the cheesecake from drying out and cracking or becoming rubbery.).
- Beat together the cheese, sugar and vanilla until well blended and light and fluffy on high speed. Beat for two minutes. Scrape down bowl and beat for another thirty seconds.
- Whisk together eggs and egg yolks and add to mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on medium speed for about one minute to combine thoroughly. Scrape down bowl and beat for thirty more seconds.
- Pour filling into pan, and place on the center oven rack. Bake for one hour and fifteen minutes (50 minutes if you have a convection oven) until the cake appears golden and set. A tester inserted into the center should come out looking dry.
- Cool the cake in the pan on a wire rack until it comes to room temperature, then cover and refrigerate for eight hours.
- To serve, remove from refrigerator and wipe down the outside of the springform pan with a towel dampened with very hot water. Dip a table knife or icing spatula in hot water, wipe it dry and run it around the interior edge of the pan, loosening the sides of the cake. Unlock the spring, and remove the side of the pan.
- Blend together the juice concentrate and pomegranate spread with a whisk. Pour over the top of the cake, making certain to drizzle some of it artfully over the sides in decorative rivulets.
- Sprinkle the top of the cake thickly with pomegranate seeds, until it resembles a geode encrusted with garnet crystals.
- Serve on plates upon which pools of the pomegranate syrup have been poured, if desired.
Nutrition Facts : Calories 8610.9, Fat 652.2, SaturatedFat 369.9, Cholesterol 2794.2, Sodium 6117.9, Carbohydrate 566.7, Fiber 9.4, Sugar 378.3, Protein 152.7
MERINGUE CUITE
Make and share this Meringue Cuite recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 200 degrees.
- Line large baking sheet with parchment paper.
- Place the baking sheet in the oven to warm while you are making the meringue.
- Make a hot water bath by placing a medium sized, grease-free metal or glass bowl snuggly over a pan of hot water.
- Beat the egg whites in the bowl at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the confectioners' sugar and when the meringue will form soft peaks, add the extract and increase to a medium beating speed. Beat for another 4-6 minutes, until the meringue forms firm peaks when the beaters are lifted.
- Fill the pastry bag while the meringue is still warm.
- Remove the warm baking sheet from the oven and adhear the parchment down with dots of meringue.
- Pipe out desired decoration. Bake at 200 degrees for about 45 minutes until the pieces feel firm and dry when gently squeezed.
Nutrition Facts : Calories 35.4, Sodium 11.1, Carbohydrate 8.1, Sugar 7.9, Protein 0.7
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