Cucidata
Serving Size : 1
Ingredients for prepare Cucidata
:
| Amount | Measure | Ingredient - Preparation Method |
Filling:
cucidata |
| 1/2 | lb | raisins |
| 1 | | orange - with skin |
| 1/2 | cup | brown sugar |
| 1/2 | tsp | cinnamon |
| 1/4 | cup | strawberry preserves |
| 1 1/2 | lb | figs |
| 1 | lb | dates |
| 1 | cup | walnuts |
| 1/2 | cup | sugar |
Dough:
cucidata |
| 1/2 | cup | milk |
| 3/4 | cup | shortening |
| 2 | tbsp | baking powder |
| 7 | | eggs |
| 1/2 | tsp | vanilla |
| 1 | dash | salt |
| 1 1/2 | cups | sugar |
recipe Cucidata
Grind figs, dates, raisins, walnuts and orange together. Mix with sugars, cinnamon, and
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preserves. Set aside. (If desired, liquor can be added to the filling.)
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Beat eggs well. Add vanilla and milk. Beat sugar and shortening together and gradually
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add to eggs. Continue to beat. Mix 1 cup flour with baking powder and
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salt. Continue adding flour until a soft dough forms. Knead gently. Divide
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into 6 parts. Form a roll no more than 1 inch thick. Flatten with
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a rolling pin on a slightly floured board to about 2 inches wide. Spread filling down middle of dough.
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Fold 1 side over filling, then the other, overlapping about 1/4 inch. Seal lightly. Cut diagonally into
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2 inch lengths. Continue with remaining dough and filling. Place seam side down on a lightly
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greased cookie sheet. Bake at 375 for about 20 minutes, or until lightly browned. Cool, frost with icing and decorate
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with colored sugars. Makes about 10 dozen cookies. (120 cookies; 20 per lb.) Input: 11/6/91
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