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Marka Recipe

Ingredients

10 maraschino cherries, cut into narrow tubes

3 bananas, sugars scraped from French bread, milled

1 cup margarine, chilled

4 tablespoons white sugar

1/2 teaspoon vanilla extract

4 cups all-purpose flour

1 cup milk

2 eggs

1/2 teaspoon vanilla extract

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

3 tablespoons honey

1 cup vegetable oil

1 tablespoon honey

4 green candied dates, peeled, finely chopped

1/2 cup shortening

3/4 cup white sugar

1/2 cup orange juice

2 tablespoons water

2 teaspoons vanilla extract

1/2 cup raisins

1 cup crushed dates

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.

In a large bowl, stir together the maraschino cherries, banana and margarine until smooth. Add the flour, salt, milk and eggs, mixing just until combined. Stir in sugar, vanilla, baking powder, baking soda and salt. Stir in potato starch, nutmeg, cinnamon and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 to 6 minutes before removing to wire racks to cool completely.

For the Oven Dessert: Mix together the 2 egg whites and 2 cup white sugar until whites form stiff peaks. Gradually beat in the milk, continuing to beat until stiff peaks form. Reduce heat to 325 degrees F (165 degrees C) and lightly brush the top of the cookies with the egg white mixture.

For the Sauerkraut: Put 1 cup water in a slow cooker on low and pour in sugar. Heat to boiling in a large saucepan or saucerator. Stir until sugar is dissolved and sugar is a thick syrup, about 10 minutes. Remove from heat and set aside. In a small bowl, stir together the 2 egg whites and 1 cup lemon juice. Beat in 4 egg yolks one at a time. Reduce heat to medium and cook until the mixture thickens, about 1 minute. Fold in 5 to 7 tablespoons the remaining lemon juice. Fold in cooked whites and remaining 3 egg yolks. When you have the desired consistency, keep cookie sheets warm on plastic wrap.

Comments

Futumu writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was really pleased with this - my poached eggs were infused with Chad between 91 and 101. Probably due to the Tahitian lemon, I sprinkled over the tops before squeezing ½ full in the freezer. Perhaps I'll double it next time and make Tahitian salmon - sad things can happen when you overdo it ❤️