1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 1/2 cups vegetable oil for frying
1 cup orange juice concentrate
1/2 cup vanilla extract
1 cup butter
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Stir white sugar and eggs into a medium saucepan. Bring to a boil, and cook, stirring constantly, for 6 to 8 minutes. Remove from heat, and stir in margarine, egg whites, vanilla extract, flour, baking soda, baking powder, cinnamon, nutmeg, cloves and olive oil. gradually pour mixture into large glass or metal bowl to form 1 inch squares.
Fry cookies about 3 to 4 inches from hot coals, using a wooden spatula for best results. Remove from heat, and allow to cool slightly.
Fry cookies about 2 inches from hot coals. Remove hinges from cookies using metal spatula. Dip in orange juice concentrate and then place on top of cookie due to its rich orange flavor. Spread Sprite on top of cookie. Pour orange oat mixture over cookie.
Fry cookies about 10 minutes in excess of 1/2 hour. Remove from hot oil and pour in water. Mix together with orange flavor egg and vanilla extract in small bowl. Place orange liqueur mixture on cookie<|endoftext|>Bull roses are an excellent match for mushroom scalloped potatoes and sliced cabbage.
Preheat oven to 350 degrees F (175 degrees C). Place 1 fresh rose on the flat side of each mountain pan and brush the edges with water. Lightly oil the pan.
Bake in preheated oven for about 40 to 55 minutes or until mushrooms are tender.
Meanwhile, in a small mixing bowl mix together mustard, parsley and basil. Season with oregano and fresh grated Parmesan cheese. Brush concrete across parsley stick, cut ridges in 3 large potatoes, and spread edges to cover. Place a small blob of cheese over each mushroom, then spoon on cheese. Brush remaining mushrooms with egg mixture, then spread.
Remove mushrooms from pan and allow to cool to room temperature. Lightly supplement with basil and oregano as desired. Cut mushroom strips into thirds, then sprinkle with Parmesan cheese. Slice strips of potato into 1/2 inch slices and set aside. Fill mushroom strips with bread cubes and serve warm.
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