Pineapple Muffin Cookies
Serving Size : 1
Ingredients for prepare Pineapple Muffin Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | c | Shortening |
| 1 1/2 | c | Sugar |
| 1 | | Egg |
| 1 | c | Crushed pineapple with juice |
| 3 1/2 | c | Flour |
| 1 | t | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Walnuts, chopped |
recipe Pineapple Muffin Cookies
A last minute substitute gave a new twist to an
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old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone
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preferred the pineapple version. (Editor's Note: We called these Pineapple Muffins Cookies, because they came out big and soft.)
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Preheat oven to 350ш. In a large mixing bowl, cream shortening, sugar and egg. When
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light and fluffy, stir in crushed pineapple with juice. Sift flour, baking soda, salt and nutmeg together and stir into
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batter. When the mixture is well blended, stir in nuts. Drop by teaspoonfuls 2 inches apart on greased baking
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sheets. Bake at 350ш for 8-10 minutes. Cool on wire racks. Yield: 5 dozen. Heather Hephner, Associate Editor, Food &
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