Month: March 2021

Carousel Cookies

by

Instructions from https://www.cooks.com/recipe/by8ge3ws/carousel-cookies.html

1 cup shortening
1/2 c sugar
1 egg, separated
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 cup chopped nuts
jam

Preheat oven to 375°.
Beat butter and sugar until light and fluffy. Blend in egg yolk, vanilla, and salt. Add flour; mix well. Beat egg white until frothy. Shape level measuring tablespoons of dough into balls. Dip balls into egg white. Roll in nuts. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with preserves. Bake 10 to 12 minutes until lightly brown. 

Apricot Delight

by

Fredia
This makes large amount. Holiday Crowd size.

Base:
1 large box apricot (or peach) Jello
2 cups hot water
2 cups cold water
2 pounds can crushed pineapple, drained and the juice saved
2 large bananas, thinly sliced
1 cup miniature marshmallows

Topping:
1/2 cup sugar
2 tablespoons flour
1/2 cups pineapple juice
1 tablespoon butter
8 ounces cream cheese, softened
1 package of dream whip
Walnut halves or cherries

For the base:
Dissolve the Jello in 2 cups of hot water. Add 1 cup cold water. Pour into 9 x 13 glass baking pan. Chill until thick, then stir in the crushed pineapple, bananas, and marshmallows. Let Jello harden for 2 hours.

For the topping:
Cook the sugar, flour, pineapple juice, and butter over low heat until thick. Cool to room temperature, then beat in the cream cheese. Fold in the dream whip. Spread over the base. Cut into squares.
Add walnut half or cherry to the top of each square.

This dessert may be made a day ahead of serving.