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DUMPLINGS
milk 80°F/27°C 1 cup
oil 1/2 cup
salt 1/4 tsp
all-purpose flour 2 2/3 cups
baking powder 4 tsp
MIX COURSE 14
Method
1. Place dough in bowl.
2. Using a teaspoon, carefully drop dumplings
into 6 cups of boiling broth.
3. Turn down to medium heat and cook 10-15
minutes or until tender. DO NOT OVER
COOK.
Makes 4 servings.
AMARETTO RAISIN COOKIES
amaretto liquor* 1 TBL
eggs room temperature 2
butter, softened 1 cup
brown sugar, packed 3/4 cup
raisins 3/4 cup
all-purpose flour 2 1/2 cups
baking powder 1 1/2 tsp
MIX COURSE 14
*or vanilla extract
Method
1. Spoon on to a lightly greased cookie sheet.
2. Bake at 350°F/177°C for 12-15 minutes or
until done.
Makes 2 dozen cookies.
PIE CRUST
water 80°F/27°C 1/2 cup
oil 3/4 cup
salt 1/4 tsp
all-purpose flour 2 1/2 cups
MIX COURSE 14
Method
1. Divide in half and roll out on a lightly floured
surface.
2. Put in pie pan and prick bottom with a fork.
3. Bake at 425°F/218°C for 20 minutes or until
done.
Makes 2 crusts.
OATMEAL RAISIN COOKIES
eggs room temperature 2
butter, melted 1 cup
brown sugar, packed 1 cup
sugar 1/2 cup
all-purpose flour 1 1/2 cups
cinnamon 1 tsp
salt 1/2 tsp
quick or old fashioned
oats like Quaker
®
3 cups
raisins 1 cup
baking soda 1 tsp
MIX COURSE 14
Method
1. Spoon on to a lightly greased cookie sheet.
2. Bake at 350°F/177°C for 12-15 minutes or
until done.
Makes 2 1/2 dozen cookies.
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