Time 35m Yield 7-1/2 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.
Yield 18 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Cream shortening, add sugar gradually. Add eggs and vanilla; beat until light and fluffy. Sift flour, baking soda, salt, and baking powder together and mix with the first mixture. Add oatmeal, rice cereal, and coconut. Mix well. Drop by tablespoons on slightly greased cookie sheet and bake for 12 minutes.
Time 1h30m Yield 54 Number Of Ingredients 10 Steps:
Heat oven to 350°F. In large bowl, mix brown sugar, butter, vanilla and eggs with spoon. Stir in flour, oats, baking powder and baking soda. Stir in cereal and peanuts. Shape dough by rounded teaspoonfuls into balls. On ungreased cookie sheets, place balls about 2 inches apart. Flatten slightly with greased bottom of glass dipped in sugar. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks.
Number Of Ingredients 6 Steps:
In a blender, puree tomatoes with juice, jalapeno, onion, and garlic. In a medium saucepan, heat oil over medium heat. Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes. Season with salt and pepper.
More about “ranchero cookies recipes”
Time 1h15m Yield 3 quarts (a ton; that’s the point) Number Of Ingredients 7 Steps:
Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing. Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool. Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive - rubber-sealed jars with hinged lids? - to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)
