|Gram ma's Cookies - Page 19|
Yield: 2 dozen pieces.
1 cup sugar
Combine sugar, salt, water and butter; beat to boiling.
Cook to light crack stage (285°F.). Add ½ cup nuts. Pour
onto well-greased cookie sheet. Cool. Spread half of chocolate
over top and sprinkle with ½ cup nuts. Cool. Turn and
spread with remaining chocolate and sprinkle with remaining nuts.
Break in pieces to serve.
2 cups brown sugar
Mix all of the ingredients together and cook to 246°F.
or 248°F., or until a ball tested in cold water is of the firmness
desired in the finished product. Pour into a buttered pan and, when
cold, cut into squares with scissors.
| POPPY SEED
2cups sifted cake flour
Have ingredients at room temperature. Soak poppy seed in milk for two hours. Sift flour, measure, add baking powder and salt and sift together three times. Cream butter. Add sugar gradually and cream well. Add egg whites one at a time, Beat well after the addition of each. Add dry ingredients alternately with poppy seed and milk. Bake in 2 greased 9-inch layer pans in gas oven of 375°F. for 30 min. Spread filling between layers and frost with butter frosting.
FOR POPPY SEED CAKE
Mix sugar, salt and cornstarch together. Add milk and cook until it thickens, stirring constantly. Pour some of the custard into lightly beaten egg yolks. Then pour egg yolk mixture into custard and cook about two min. Cool. Add vanilla and nut meats. Spread between layers.
1 ½ cups powdered sugar
Combine 3/4 cup of sugar and unbeaten
egg white. Beat until fluffy. Melt chocolate and butter; add
remaining ¾ cup sugar, vanilla and mix well. Combine the two
mixtures and mix well.
PREVIOUS - HOME - NEXT