1 cup water
1 teaspoon salt
3 tablespoons butter, melted and cooled
2 tablespoons white sugar
2 teaspoons vanilla extract
4 teaspoons almond extract
4 tablespoons dry processed cheese food coloring (optional)
In a saucepan bring 1 cup water to a boil, 2 tablespoons salt and 1/2 of the butter to a boil. Whisk in 2 tablespoons sugar and vanilla. Cook until sugar dissolves and mixture begins to bubble, about 5 minutes.
Meanwhile, in a large bowl, combine almond extract (optional), 3 tablespoons of processed cheese food color (optional) and almond paste (optional). Stir together and pour into saucepan. Cook 5 minutes.
Finely stir together the almond paste and almond paste until almost smooth. Heat another tablespoon of butter or margarine and stir in 1/2 of the milk or milk mixture. Cook until mixture thickens, about 2 minutes. Return saucepan with sauce to heat. Heat for 2 minutes.
Return saucepan to heat through. Systematically stir in 2 1/2 cups shortening, 1 1/4 cup white sugar and remaining 1 tablespoon butter or margarine. Cook with minimal of fluid, stirring often until thickened and thick.
Perform certain other time savers, adding 1 cup of water to just before baking temperature.<|endoftext|>When fried as a confectioner's coating or as a binder, curd cottage cheese will keep for several months before serving as a white crumbly biscuit
Half-and-half French Toast Recipe
1 cup frozen sliced onions
1 tablespoon margarine, melted
3 eggs, beaten
2 1/2 cups warm water
1 1/2 teaspoons onion powder
2 tablespoons milk
1 tablespoon vanilla extract
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 9x13 inch baking pan.
In a small saucepan melt together the salted and drained onion and margarine; cook until gunpowder is removed from onion mixture and liquid is no longer pink. Stir in eggs beat. Cook until mixture is thick and milk and vanilla are just warm.
Pour egg mixture into prepared pan and sprinkle 1/2 the flour on top; mix well.
Bake for 10 to 15 minutes in the preheated oven, until a knife inserted in the middle comes out clean. Allow to cool in pan before serving.
I submitted this recipe many years ago as an experiment when I made and sold miso soup. It is safe to say that I have not tried miso before but it seems safe to assume that I will be making this soup soon. I made this using white miso paste and gilled it. It was wnderful and I would make it over and over again.