April 2020

When I try to eat healthily and stay away from sweets, I always seem to be tempted by sweets even more. And I don’t have any willpower against the chocolate and other sweets I love, like bread. And I don’t have any willpower against the chocolate and other sweets I love, like bread. It was a struggle not to eat these brownies of vanilla. If you’re perhaps looking for more traditional brownies, I have chocolate recipes, but then again, I’ve got a lemon brownies recipe, just in case you like things a little bit different. My family seems to like these vanilla brownies out of the three.

I always had a problem making a frosting, which was thick enough to set without dripping brownies, cakes, and donuts off the sides. But this one is a treasure. I expect to see it often in various forms over the next few months because I have a bunch of donut recipes in my head that need this frosting. These blondies are dangerously good, I should warn you now. I can’t tell you how many brownies I ate because you’d get this picture of me as a blond monster in your head, and none of you think so.

Ingredients:

2 1/4 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, softened

1 1/4 cups white sugar

1 1/4 cups packed brown sugar

1 tsp vanilla extract

(3) eggs

2 cups semisweet chocolate chips (optional)

Directions:

Preheat oven at bout 175 degrees C (350 degrees F). Grease a jellyroll tray, 10×15 inches.

Combine the baking powder, flour, and salt in a small bowl. Set aside. Cream butter, white sugar, brown sugar, and vanilla together in a large bowl until smooth. Beat eggs, then stir in the flour mixture, one at a time. If the desired mix in chocolate chips. Equally spread the batter into the prepared pan.

In a preheated oven, bake it for 35-45 minutes. Cool on a wire rack. Cut into circles, when completely cooled.

Vanilla Brownies

Rebecca When I try to eat healthily and stay away from sweets, I always seem to be tempted by sweets even more. And I don’t have any willpower against the chocolate… Main Dish Recipes Vanilla Brownies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/4 cups white sugar
• 1 1/4 cups packed brown sugar
• 1 tsp vanilla extract
• (3) eggs
• 2 cups semisweet chocolate chips (optional)

Instructions

Preheat oven at bout 175 degrees C (350 degrees F). Grease a jellyroll tray, 10x15 inches.

Combine the baking powder, flour, and salt in a small bowl. Set aside. Cream butter, white sugar, brown sugar, and vanilla together in a large bowl until smooth. Beat eggs, then stir in the flour mixture, one at a time. If the desired mix in chocolate chips. Equally spread the batter into the prepared pan.

In a preheated oven, bake it for 35-45 minutes. Cool on a wire rack. Cut into circles, when completely cooled.

Notes

Per Serving: 169 calories; 7.1 g total fat; 26 mg cholesterol; 76 mg sodium. 26.4 g carbohydrates; 1.8 g protein

Irish Soda Bread is a bread that requires no leaven. All of its leavening, instead, comes from baking soda and buttermilk. This Irish soda bread recipe belongs to my grandmother and has been loved for years in my family. It’s thick and light, and it has the most beautiful crusty exterior. Buttermilk and cold butter are the secrets to their exquisite success.

Homemade bread often feels terrible, but today’s luck is with you. Irish soda bread is a bread made from baking soda, not leaven. Like my easy no yeast bread, this is a flavor-free shortcut bread. As with this recipe, the best Irish soda bread has a golden-brown crust with a dense firm crumb. The bread is not dense, but it is quite soft and tender. When removed from the oven, the roast is nice and crisp, and on days 2 and 3, it becomes a bit chewy. I hope you enjoy creating your version of this recipe.

Ingredients:

4 cups all-purpose flour

4 tbsp white sugar

1 tsp baking soda

1 tbsp baking powder

1/2 tsp salt

1/2 cup margarine, softened

1 cup buttermilk

(1) egg

1/4 cup butter, melted

1/4 cup buttermilk

Directions:

Preheat oven at about 190 degrees C (375 degrees F). Fill a large baking sheet with light grease.

Add and mix the sugar, flour, baking soda, baking powder, salt, and margarine in a large bowl. Stir in 1 cup of egg and buttermilk. Transfer the dough over a slightly blanketed surface, knead the dough slightly and place it on a prepared bakery sheet. Combine melted butter in a small bowl with 1/4 cup buttermilk; brush the loaf with this mix. Use a sharp knife to trim an ‘X’ into the bread top.

Bake in a preheated oven until clean, 45 to 50 minutes, comes out a toothpick inserted into the loaf center. After 30 minutes searching for doneness. You can start brushing the butter mixture with the bread while it is baking.

AMAZINGLY EASY IRISH SODA BREAD

Rebecca Irish Soda Bread is a bread that requires no leaven. All of its leavening, instead, comes from baking soda and buttermilk. This Irish soda bread recipe belongs to my grandmother… Main Dish Recipes AMAZINGLY EASY IRISH SODA BREAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 4 cups all-purpose flour
• 4 tbsp white sugar
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• (1) egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Instructions

Preheat oven at about 190 degrees C (375 degrees F). Fill a large baking sheet with light grease.

Add and mix the sugar, flour, baking soda, baking powder, salt, and margarine in a large bowl. Stir in 1 cup of egg and buttermilk. Transfer the dough over a slightly blanketed surface, knead the dough slightly and place it on a prepared bakery sheet. Combine melted butter in a small bowl with 1/4 cup buttermilk; brush the loaf with this mix. Use a sharp knife to trim an 'X' into the bread top.

Bake in a preheated oven until clean, 45 to 50 minutes, comes out a toothpick inserted into the loaf center. After 30 minutes searching for doneness. You can start brushing the butter mixture with the bread while it is baking.

Notes

Per Serving: 172 calories; 7.5 g fat; 22.5 g carbohydrates; 3.5 g protein; 16 mg cholesterol; 269 mg sodium.

Classic Cordon Bleu Chicken is breaded and then fried. We opted instead to miss the frying and roast ours. Unlike other recipes, this recipe provides much uniqueness that makes things a bit better. Once the chicken has been layered with cheese and ham and then rolled, it’s one big piece of chicken, so it seemed too much to fry. The chicken bakes into a stunning, shiny, and crispy piece of meat that swirls beautifully on the inside, which makes us genuinely excited.

In French, the word cordon bleu means “blue ribbon,” which is usually used to identify any chef or cook of the first rank. It also means a meal prepared with thinly sliced veal or chicken breast scallops filled with prosciutto and Swiss cheese and another veal or chicken platter, then fried and breaded. This yummy version adds paprika and its blue-ribbon worthy of a creamy white wine sauce.

Ingredients:

(6) skinless, boneless chicken breast halves

(6) slices Swiss cheese

(6) slices ham

3 tbsp of all-purpose flour

1 tsp paprika

6 tbsp butter

1/2 cup dry white wine

1 tsp chicken bouillon granules

1 tbsp cornstarch

1 cup heavy whipping cream

Directions:

Pound breasts of chicken, if they’re too thick. Put a slice of cheese and ham on each breast within 1/2 inch of the sides. Wrap the chicken edges over the filling, and secure it with toothpicks. In a small bowl, combine the flour and paprika and cover the pieces of chicken.

Heat butter on medium-high heat in a big saucepan and brown chicken on each side. Add bouillon and wine. Reduce the heat, cover, and simmer until the chicken is not pink, and the juices are clear for about 30 minutes.

Take out the toothpicks and put the breasts on a warm plate. In a small cup, combine the cornstarch and the milk, and whisk slowly into the skillet. Cover, stir until warm, and sprinkle over the chicken. Serve it warm.

Chicken Cordon Bleu

Rebecca Classic Cordon Bleu Chicken is breaded and then fried. We opted instead to miss the frying and roast ours. Unlike other recipes, this recipe provides much uniqueness that makes things… Main Dish Recipes Chicken Cordon Bleu European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (6) skinless, boneless chicken breast halves
• (6) slices Swiss cheese
• (6) slices ham
• 3 tbsp of all-purpose flour
• 1 tsp paprika
• 6 tbsp butter
• 1/2 cup dry white wine
• 1 tsp chicken bouillon granules
• 1 tbsp cornstarch
• 1 cup heavy whipping cream

Instructions

Pound breasts of chicken, if they're too thick. Put a slice of cheese and ham on each breast within 1/2 inch of the sides. Wrap the chicken edges over the filling, and secure it with toothpicks. In a small bowl, combine the flour and paprika and cover the pieces of chicken.

Heat butter on medium-high heat in a big saucepan and brown chicken on each side. Add bouillon and wine. Reduce the heat, cover, and simmer until the chicken is not pink, and the juices are clear for about 30 minutes.

Take out the toothpicks and put the breasts on a warm plate. In a small cup, combine the cornstarch and the milk, and whisk slowly into the skillet. Cover, stir until warm, and sprinkle over the chicken. Serve it warm

This recipe makes the best biscuits in the world’s history! Serve these gems with butter, preserves, breadcrumbs, gravy, or even as dinner rolls. Before baking, you may make the dough several hours ahead or a day. If so, transform the dough out of a blurred, slightly buttered or lightly sprayed aluminum foil with cooking spray. Roll up the foil until screened and cold. Don’t be surprised if you even get more biscuits because the bakery powder had more time to do in the dough. You may need to do a few lots before you get the results you want: the results you want are like enormous biscuits of Mongo.

The ingredients you use to create this recipe are so simple that you can cook it at any time as all the ingredients are in your home. I was excited when I first stumble upon this recipe, knowing that I can recreate it and make it my go-to recipe. My family loves it, too, it is a win-win situation for me, an easy to bake biscuits that family loves.

Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1 tbsp white sugar

1/3 cup shortening

1 cup milk

Directions:

Preheat oven at about 425 ° F (220 ° C).

Combine and whisk the flour, salt, baking powder, and sugar in a large bowl. Cut into the shortening until a coarse meal resembles a blend. Add and stir the milk until the dough pulls away from the bowl sides.

Turn to a floured surface, then knead 15 to 20 times. Pad dough or roll it out to 1 inch thick. Use a large cutter to cut the biscuits or juice glass dipped in flour. Repeat till you use all dough. Brush the excess flour and place it on an unfrozen baking sheet.

In a preheated oven, bake it at about 13 to 15 minutes, or until the edges begin to brown.

Big Daddy Biscuits

Rebecca This recipe makes the best biscuits in the world’s history! Serve these gems with butter, preserves, breadcrumbs, gravy, or even as dinner rolls. Before baking, you may make the dough… Main Dish Recipes Big Daddy Biscuits European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp white sugar
• 1/3 cup shortening
• 1 cup milk

Instructions

Preheat oven at about 425 ° F (220 ° C).

Combine and whisk the flour, salt, baking powder, and sugar in a large bowl. Cut into the shortening until a coarse meal resembles a blend. Add and stir the milk until the dough pulls away from the bowl sides.

Turn to a floured surface, then knead 15 to 20 times. Pad dough or roll it out to 1 inch thick. Use a large cutter to cut the biscuits or juice glass dipped in flour. Repeat till you use all dough. Brush the excess flour and place it on an unfrozen baking sheet.

In a preheated oven, bake it at about 13 to 15 minutes, or until the edges begin to brown.

This recipe has been known many years ago, passed in my family generations to generations.  I’ve tried home-made flour tortillas recipes for what feels like ages – but I’ve never been happy with any of them. The first time I did this was not as perfect as it is now, too hot, sticky, bland, and soggy. Overall, it is too complex to even look at it, but this time it’s different. I made sure I follow every step to make it the best as possible. Honestly, this recipe lives up with its name, as the best homemade flour tortillas, a fact

I love the result, and I think you ought to. The homemade flour tortillas are tender, soft, and delicious. They can be prepared and warmed up just before serving in the microwave or on the stovetop because they keep well. You can easily prepare this, you can create the dough for 5 minutes, with or without a dough hook mixer. It is equally necessary to allow the dough to rest after mixing even if you do or do not use a mixer.

Ingredients:

4 cups all-purpose flour

1 tsp salt

2 tsp baking powder

2 tbsp lard

1 1/2 cups water

Directions:

In a mixing bowl, add and whisk together the flour, salt, and baking powder. Mix the fingers in the lard until the flour resembles cornmeal. Add water and mix until the dough gets together; place on a lightly floured surface and knead until smooth and elastic for a few minutes. Cut the dough into 24 pieces of equal size, and roll each piece into a ball.

Preheat a large pot over medium to high heat. Use a well-floured rolling pin and roll a dough ball into small parts. Put in the warm skillet and cook until bubbly and golden; flip over and continue cooking on the other side until golden. Put the cooked tortilla in a warmer tortilla; continue to roll over and cook the remaining dough.

Homemade Flour Tortillas

Rebecca This recipe has been known many years ago, passed in my family generations to generations.  I’ve tried home-made flour tortillas recipes for what feels like ages – but I’ve never… Main Dish Recipes Homemade Flour Tortillas European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 2 tbsp lard
• 1 1/2 cups water

Instructions

In a mixing bowl, add and whisk together the flour, salt, and baking powder. Mix the fingers in the lard until the flour resembles cornmeal. Add water and mix until the dough gets together; place on a lightly floured surface and knead until smooth and elastic for a few minutes. Cut the dough into 24 pieces of equal size, and roll each piece into a ball.

Preheat a large pot over medium to high heat. Use a well-floured rolling pin and roll a dough ball into small parts. Put in the warm skillet and cook until bubbly and golden; flip over and continue cooking on the other side until golden. Put the cooked tortilla in a warmer tortilla; continue to roll over and cook the remaining dough.

This is a favorite coffee cake for many years, as it is made using the finest ingredients: butter, sour cream, fresh eggs, vanilla and cinnamon, and walnuts. The scent fills my home with a luscious fragrance.

Ingredients:

3 1/2 c all-purpose flour

1 tsp baking powder

1 tsp salt

(2) stick softened butter

2 c granulated sugar

(4) large eggs added one at a time

1 tsp real vanilla

2 c sour cream

2 tsp baking soda

For the filling:

1/2 c chopped walnuts

1/2 c granulated sugar

2 tsp cinnamon

Directions:

Prepare a pan with a tube, butter it, and dust it with flour.

Add and combine the flour, baking powder, and salt in a medium mixing bowl. Set aside.

Add and cream butter and sugar together until well mixed.

Add one egg as you go, mixing at a time.

Stir in coffee and blend.

Mix the sour cream and baking soda in a medium bowl.

Alternate add mixture of flour

Then mix well in between the sour cream mixture until all the wet and dry ingredients are a mix

Blend the chopped walnuts, sugar, and cinnamon in a small bowl.

Put into the prepared tube pan around two-thirds of the cake batter.

Add and sprinkle the walnut mixture into the batter

Add the remaining cake batter in the walnut mixture.

Add the remaining walnut mixture to the batter on top. Bake on the oven’s middle shelf for an hour. Use a toothpick to check, if it’s cook it should come out clean when you pull it from the cake. You can add 5 minutes if it needs more time.

Transfer it in the rack and let it rest in the pan for 15 minutes.

Transferring the cake out of the pan to the countertop is tricky because of the sugar covering the cake, you might accidentally destroy it. To turn it out, use a cookie sheet or a large plate. Let it cool and transfer onto a large plate to store or serve.

Sour Cream Coffee Cake Recipe

Rebecca This is a favorite coffee cake for many years, as it is made using the finest ingredients: butter, sour cream, fresh eggs, vanilla and cinnamon, and walnuts. The scent fills… Main Dish Recipes Sour Cream Coffee Cake Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 1/2 c all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• (2) stick softened butter
• 2 c granulated sugar
• (4) large eggs added one at a time
• 1 tsp real vanilla
• 2 c sour cream
• 2 tsp baking soda
• For the filling:
• 1/2 c chopped walnuts
• 1/2 c granulated sugar
• 2 tsp cinnamon

Instructions

Prepare a pan with a tube, butter it, and dust it with flour.

Add and combine the flour, baking powder, and salt in a medium mixing bowl. Set aside.

Add and cream butter and sugar together until well mixed.

Add one egg as you go, mixing at a time.

Stir in coffee and blend.

Mix the sour cream and baking soda in a medium bowl.

Alternate add mixture of flour

Then mix well in between the sour cream mixture until all the wet and dry ingredients are a mix

Blend the chopped walnuts, sugar, and cinnamon in a small bowl.

Put into the prepared tube pan around two-thirds of the cake batter.

Add and sprinkle the walnut mixture into the batter

Add the remaining cake batter in the walnut mixture.

Add the remaining walnut mixture to the batter on top. Bake on the oven's middle shelf for an hour. Use a toothpick to check, if it's cook it should come out clean when you pull it from the cake. You can add 5 minutes if it needs more time.

Transfer it in the rack and let it rest in the pan for 15 minutes.

Transferring the cake out of the pan to the countertop is tricky because of the sugar covering the cake, you might accidentally destroy it. To turn it out, use a cookie sheet or a large plate. Let it cool and transfer onto a large plate to store or serve.

This is an easy-to-prepare and one of my favorite cookies. It is not too sweet, which I prefer for any dessert because naturally, I don’t have a sweet tooth. Butternuts are relatives to our local black walnuts, they ‘re so much easier to crack and have a milder flavor. They also appear to crack in a cool, neat-looking “wing” pattern. I don’t know anybody who sells butternuts, but the good news is that these cookies are just as delicious with black walnuts and even standard walnuts that are purchased from the supermarket. Pecans too are a great alternative.

Normally, I like 50-50 ordinary flour and homemade corn flour mainly because I have acorn flour and I like the taste and color that it gives me. It’s an esoteric ingredient, of course, so feel free to use 100% all-purpose meal or to split it into brown flour like wheat, rye, and barley.

Ingredients:

3/4 c butter, room temperature (additional 1 tbsp)

1/2 c powdered sugar

1/4 tsp salt

1 3/4 c all-purpose flour

1 (6oz) pkg package butterscotch chips

1 c finely chopped pecans

For the Rum Glaze:

3 c powdered sugar

3 to 4 tbsp milk or water

1 tsp rum extract

For the toppings:

1/2 c chopped pecans

Directions:

Add and cream butter with powdered sugar and salt until light and fluffy.

Add and mix in flour, mix well.

Add chips and 1 cup chopped chips with the butterscotch.

Manually blend

Shape dough into balls, only a few teaspoons at a time. Place the cookie sheet 1-inch apart.

Bake 15-20 minutes in 325 F oven, or until firm but not chocolate. Let the racks cool off on string.

Make glaze on rum. Mix until smooth, the powdered sugar, rum extract, and milk.

You may either dip cookies into the glaze or use a spoon to pour cookies over them.

Sprinkle with chopped pecans, and set up the glaze.

Butternuts

Rebecca This is an easy-to-prepare and one of my favorite cookies. It is not too sweet, which I prefer for any dessert because naturally, I don’t have a sweet tooth. Butternuts… Main Dish Recipes Butternuts European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3/4 c butter, room temperature (additional 1 tbsp)
• 1/2 c powdered sugar
• 1/4 tsp salt
• 1 3/4 c all-purpose flour
• 1 (6oz) pkg package butterscotch chips
• 1 c finely chopped pecans
• For the Rum Glaze:
• 3 c powdered sugar
• 3 to 4 tbsp milk or water
• 1 tsp rum extract
• For the toppings:
• 1/2 c chopped pecans

Instructions

Add and cream butter with powdered sugar and salt until light and fluffy.

Add and mix in flour, mix well.

Add chips and 1 cup chopped chips with the butterscotch.

Manually blend

Shape dough into balls, only a few teaspoons at a time. Place the cookie sheet 1-inch apart.

Bake 15-20 minutes in 325 F oven, or until firm but not chocolate. Let the racks cool off on string.

Make glaze on rum. Mix until smooth, the powdered sugar, rum extract, and milk.

You may either dip cookies into the glaze or use a spoon to pour cookies over them.

Sprinkle with chopped pecans, and set up the glaze.

These strawberry muffins are a perfect way to use your spring and summer strawberries. They ‘re a good upgrade from the regular blueberry muffins and just as tasty. The secret is to add a lot of berries to the dough, which gives the muffins an intense flavor of strawberry, along with a touch of almond extract to complement the fruit. These strawberry muffins are perfect for you. The muffins are packed with the perfect strawberry bites and are delicious for breakfast, brunch, or snack later in the day.

The muffins aren’t extra sweet, but they have just the right amount of sweetness in every bite. And the crumb top adds the right bursts of delicious crumb to the rim. The crumb topping on these muffins is truly divine, maybe it’s my favorite part.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Dessert, etc…) To SAVE it for later…

Fresh Strawberry Recipe

Ingredients:

1/2 cup butter, softened

3/4 cup sugar

1 egg

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1/2 tsp vanilla

1 1/2 cups chopped strawberries

3 tsp sugar

1/2 tsp cinnamon Cream butter and sugar.

Directions:

Add the egg and stir well. Smooth rice, baking powder, and salt in a medium bowl.

Combine the flour mixture and the milk to the butter mixture.

Add some vanilla. Slowly stir in the strawberries. Put the batter in the muffin pans. Blend the sugar and cinnamon and scatter on the muffins.

Bake at 400 degrees for 20-25 minutes. Makes one dozen muffins.

Tips:

Some of the baking recipes call for melted butter, but in this situation, you’ll heat the fat. It ‘s important to let it cool, though, because it’s going to be combined with the eggs. Unless the butter is too soft, the eggs can be partly fried, producing little scrambled bites.

I do not recommend the use of frozen strawberries for this recipe. If you have to, please thaw them completely and drain some paper towels. You don’t want the water to be drained dry, so you don’t want it to be soaking wet.

Mix the batter by hand, not the electric mixer. The pounding of the batter allows the protein strands to mix from the starch, rendering the muffins strong.

FRESH STRAWBERRY MUFFINS – THESE ARE THE PERFECT PAIR FOR YOUR MORNING COFFEE!

Rebecca These strawberry muffins are a perfect way to use your spring and summer strawberries. They ‘re a good upgrade from the regular blueberry muffins and just as tasty. The secret… Main Dish Recipes FRESH STRAWBERRY MUFFINS – THESE ARE THE PERFECT PAIR FOR YOUR MORNING COFFEE! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 tsp vanilla
• 1 1/2 cups chopped strawberries
• 3 tsp sugar
• 1/2 tsp cinnamon Cream butter and sugar.

Instructions

Add the egg and stir well. Smooth rice, baking powder, and salt in a medium bowl.

Combine the flour mixture and the milk to the butter mixture.

Add some vanilla. Slowly stir in the strawberries. Put the batter in the muffin pans. Blend the sugar and cinnamon and scatter on the muffins.

Bake at 400 degrees for 20-25 minutes. Makes one dozen muffins.

Tips:

Some of the baking recipes call for melted butter, but in this situation, you'll heat the fat. It 's important to let it cool, though, because it's going to be combined with the eggs. Unless the butter is too soft, the eggs can be partly fried, producing little scrambled bites.

I do not recommend the use of frozen strawberries for this recipe. If you have to, please thaw them completely and drain some paper towels. You don't want the water to be drained dry, so you don't want it to be soaking wet.

Mix the batter by hand, not the electric mixer. The pounding of the batter allows the protein strands to mix from the starch, rendering the muffins strong.

Italian wedding cookies, like a Meringue cookie, are light, airy, and melted in your mouth. These will not only be great for baby showers, bridal parties, or any reasons for a tasty cookie for the holidays. In reality, over 50 different Cookie Recipes are available for you to choose from to match any occasion.

These little powdery cookies go by a couple of names, butterballs, snowballs, or cookies for Italian weddings. They are much like Mexican Wedding Cookies and Russian Tea Cakes but with chopped almonds and ground almonds in place of pecans. Christmas is nearly here, but that doesn’t mean you can’t add another cookie to your Santa’s cookie tray. They have the perfect delicate sweet balance of the powdered sugar and ground almond nuttiness. You won’t know how easy it is to make these Italian cookies. It takes about 15 minutes to prepare them for even a beginning baker. They need only a few ingredients. Another good thing about these Christmas cookies is that you don’t have to chill the dough in the recipe. The only thing you have to do is just make, bake, and enjoy every moment of the process.

Ingredients:

1 1/2 cups unsalted butter

3/4 cup confectioners’ sugar

3/4 tsp salt

1 1/2 cups finely ground almonds\

4 1/2 tsp vanilla extract

3 cups sifted all-purpose flour

1/3 cup confectioners’ sugar for rolling

Directions:

Preheat oven at about 325 degrees F (165 degrees C).

In a bowl of butter or margarine, slowly incorporate the sugar and salt from the confectioners. Beat until fluffy and light. Add and season with almonds and vanilla. Gradually pour in the rice, and mix properly.

Use about 1 tbsp for every cookie to turn into balls (or crescents). Put on ungreased sheets of cookie and bake 15-20 min but don’t let it turn to brown. Let it cool, roll with sugar from the extra confectioners.

Italian Wedding Cookies

Rebecca Italian wedding cookies, like a Meringue cookie, are light, airy, and melted in your mouth. These will not only be great for baby showers, bridal parties, or any reasons for… Main Dish Recipes Italian Wedding Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 1/2 cups unsalted butter
• 3/4 cup confectioners' sugar
• 3/4 tsp salt
• 1 1/2 cups finely ground almonds\
• 4 1/2 tsp vanilla extract
• 3 cups sifted all-purpose flour
• 1/3 cup confectioners' sugar for rolling

Instructions

Preheat oven at about 325 degrees F (165 degrees C).

In a bowl of butter or margarine, slowly incorporate the sugar and salt from the confectioners. Beat until fluffy and light. Add and season with almonds and vanilla. Gradually pour in the rice, and mix properly.

Use about 1 tbsp for every cookie to turn into balls (or crescents). Put on ungreased sheets of cookie and bake 15-20 min but don't let it turn to brown. Let it cool, roll with sugar from the extra confectioners.

Notes

Per Serving: 140 calories; 9.7 g total fat; 18 mg cholesterol; 45 mg sodium. 11.5 g carbohydrates; 2.2 g protein