When firm, slice thin and bake at degrees for 10 minutes. Ad The cookies and if it helps, you can call them crackers taste very much like Cheese Nips. They don't look very cheesy, though. If that's a deal breaker for you, add a little orange food coloring. I just can't wait to try the jelly frosting.
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I've often used jelly as a filler and of course, on top of plain yellow cake, so I'm sure it's going to be wonderful. Some of the "old" cooks came up with the best ideas especially during the days of the second world's war whether they hated to cook or not. So sorry, all, for the typo. Ad I idea from MaryEileen to use Cool Whip instead of heavy cream for the "Apple Cream" recipe sounds interesting - hope it works as well; you won't know until you try!
Good luck! My Mom had that book. I think Peg Bracken was the author. Mom needed quick and large quantities of food to feed her ever-hungry horde of children. The oatmeal cookie recipe from this book is fabulous. My mother used to make them, and now my kids love when I make em for them! By Pat Phillips [3 Posts, 72 Comments].
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I HATE COOKING - How To Cocktails
By Maryeileen [76 Posts, 1, Comments]. By Julia [ Posts, 1, Comments]. By Caseye [34 Posts, Comments]. As a general rule, though, a restaurant is way more likely to hand you a not-good drink than a bar that prides itself on cocktail conjuring. A few years ago, only a few restaurants had cocktail menus, mostly variations on classics like the margarita and the daiquiri.
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Or the more expensive bottle of wine. To my cynical ears, the shocking revelation was not that some restaurants engage in a little consensual drunk-rolling. Several forces conspire against restaurants that try to serve knockout drinks. The demand for talented bartenders far exceeds the supply these days.
The few who are on the job market are often more tempted by offers from high-minded bars where they can focus on their ice-pebble techniques without having to go back to the kitchen to tell an intemperate cook that the man at the end of the bar thinks the tuna tartare is undercooked.
Freeman said. Oh, and all the recipes need to be original. Almost every restaurant with a liquor license now insists on a menu of proprietary drinks, not classics. Do the math on this, and you quickly run into thousands of new cocktails being cranked up solely to fill these menus. What are the chances that every single one rolling off the factory line is going to deserve a place on the fireplace mantle next to the Hemingway daiquiri and the Negroni?
Betty's Cocktail Cookies
It turns out I really am little better than those kids. I swear off the aromatics of gin in favour of the cold, formless punch of vodka, better still with a glug of lime cordial. Yes, I know: it's my own made-to-measure alcopop.
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At 46 I had thought myself all grown up. But in the matter of the glass and the negroni that isn't in it, apparently I am not. I'm still a child. Oh, the shame.
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