This is pretty much the recipe on the back of the Kroger brand confectioner's sugar bag doubled except their recipe calls for the same amount of shortening as butter. I guess this would be a lower-fat recipe. My kids love it.
I was worried after I sifted all that flour and took care to have room temp. items and made sure to mix the flour with butter first, then liquids, I still ended up with an extremely watery batter. I shrugged my shoulders and ladled it into cupcake pan first, thinking I may as well finish it even if it turns out bad. The cupcakes didn't rise much, but they did rise some and they were delicious! I really don't understand the corn bread responses... It was moist and sweet with no corn taste.
These are my favourite cookies in the world! My grandmother called them "Danish Wedding Cookies"... probably because SHE is Danish LOL! Anyway, I didn't have that much butter so I substituted shortening, and I think that's why mine flattened while baking. They still turned out DELICIOUS! I had a hard time with the hot cookies because the sugar melted and when I picked the cookie up the melted sugar burned my fingers... ouch! Instead of this, I used a salt shaker filled with the sugar to sprinkle on the cookies and this was much more attractive and easier!
I made this exactly as instructed except I did not saute the onions or bell pepper but added them fresh to the sauce. Perhaps this is why I found I had plenty of moisture to simmer the full 30 minutes (because the cooked off moisture from fresh onion and pepper). This is always how I have made it and turns out great.
I took another reviewer's advice and cut the sugar to 1 Tbl and oil to 1 Tbl. I used a ziploc bag with one corner cut off to pipe the dough and it worked well. This only took about ten minutes and was incredibly easy.
This is how my mother always made spinach. I also use this recipe to make "Polk Salad". Just be sure to boil the pokeweed in "3 waters" (Boil, discard water, use fresh water, boil, repeat) This is to cook out most of the poison!
I am a new fan of cream cheese because of this recipe. This smelled SO good while it was cooking every time I lifted the lid to stir. I used fresh corn that was boiled and shaved off the cob. I only wish I always has fresh corn to use!
This is how my sister-in-law from Mexico taught me except we use dried chile ancho and chile guajillo powder along with the chile serrano, and they make the sauce a lovely dark color.
This is a good recipe except for the exclusive use of vegetable oil. I made according to recipe and it tasted like oily chocolate. It is much better substituting butter and shortening. I love these crumbled into ice cream!
Used buttermilk instead of water to stiffen the dough, shortening instead of chicken fat, and added boullion cubes and garden fresh herbs. Next time I will be sure to add herbs AFTER I skim the broth... i always forget about skimming the broth before herbs and veggies
Best with leftover COLD sticky rice added earlier (breaks down less when cooking and moistens up old, drying rice). When we have a lot of leftover sticky rice at the temple we make this for breakfast. Not sure the cornstarch is necessary since sticky rice is very glutenous. To be authentic palm sugar should be used, and it cuts down on the sweetness some reviewers complained about. Thais usually use coconut cream since a lot of milk can be made from a little cream, then add some leftover cream to sweetened condensed milk and a little butter to make a drizzle to go over the final plate if you like it sweeter. Laos often substitute pineapple for mangoes where I live. I have also made this will cinnamon.
