Elite ERO-2006S - Manual (Page 14)

RECIPES
Baking Cookies [For Oven Baking Feature]
APPLE SAUCE COOKIES
Makes 36
1 lb.
Cooking apples, peeled, cored and diced.
3 Tablespoons Water
½ Cup Sugar
½ Cup Butter or Margarine
1 Cup All-purpose flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
Pinch Salt
½ Teaspoon Ground Cinnamon
½ Cup Chopped Walnuts
-
Cook apples with the water in a covered saucepan over low heat until the apples
are tender. Set aside and let cool slightly. Then purée in a food processor or
blender, or mash with a fork. Measure out ¾ of a cup and set aside.
- Preheat the oven to 375 ° F. Grease a baking sheet. (Make sure the baking
sheet is the right size to fit into the oven.)
- Cream together the sugar, butter or margarine in a medium sized bowl until
thoroughly mixed. Beat in the reserved applesauce. Sift the flour, baking
powder, baking soda, salt and cinnamon into the mixture and stir to blend. Fold
in the walnuts.
- Drop small spoonfuls about the size of jawbreaker onto the prepared baking
sheet. Place each about 2 inches apart to avoid sticking.
- Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a
wire rack and allow to cook before serving.
(You may need to repeat the baking process for the remaining dough.)
GRANNY’S GINGER COOKIES
Makes 60
2 ½ Cups
All-purpose flour
1 Teaspoon Baking Soda
1 ½ Teaspoons Ground Ginger
¼ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cloves
½ Cup Butter or Margarine
1 ½ Cups Sugar
1 Egg, well beaten
4 Tablespoons Black molasses
1 Teaspoon Fresh lemon juice
-
Preheat the oven to 325 ° F. Grease baking sheet. (Make sure the baking sheet
is the right size to fit into the oven.)
- Sift the flour, baking soda and all the spices into a bowl. Set aside. (Continued
on next page).
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- Cream together the butter or margarine and 2/3 of the sugar with an electric
mixer.
- Stir in the egg, molasses and lemon juice. Add the flour mixture and mix in
thoroughly with a wooden spoon to make a soft dough.
- Shape the dough into 1/4 “ balls. Roll the balls in the left over sugar and place
them on the baking sheets about 2 inches apart.
- Bake for about 12 minutes or until the cookies are firm to the touch. Transfer to a
wire rack and let cool before serving.
(You may need to repeat the baking process for the remaining dough.)
ALMOND CINNAMON COOKIE BALLS
Makes 15
1 ½ Cups
Ground almonds
1/3 Cup Granulated sugar
1 Tablespoon Ground Cinnamon
2 Egg Whites
Oil For greasing
Confectioners’ Sugar or Powder Sugar for coating
-
Preheat the oven to 350 ° F. Grease a baking sheet. (Make sure the baking
sheet is the right size to fit into the oven.)
- Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until
they begin to stiffen and fold enough into the almond mixture to make a fairly firm
dough. Wet hands with cold water and roll small spoonfuls of the dough into
round balls. Place onto baking sheet.
- Bake for 15 minutes making sure that they remain soft on the inside. Too much
baking time will result in hard and tough cookies. Remove the cookie balls from
the baking sheet and set aside to cool.
- Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls
into the sugar, shaking off any excess.
(You may need to repeat the baking process for the remaining dough.)
BUTTERMILK COOKIE BISCUITS
Makes 15
1 ½ Cups
All-Purpose flour
Pinch Salt
1 Teaspoon Baking powder
½ Teaspoon Baking soda
4 Tablespoons Cold butter or margarine
¼ Cup Buttermilk
-
Preheat oven to 425 ° F. Grease a baking sheet. Sift the dry ingredients first into
a bowl. Rub the butter or margarine in until the dough becomes crumbly.
- Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft
dough. Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a
cookie cutter. Place onto baking sheet and bake for 12-15 minutes until golden.
Serve warm or at room temperature.
(You may need to repeat the baking process for the remaining dough.)
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