MYSTERIOUS FLAVOR? This 1960s recipe may surprise you! Cooky Book Recipes
Baking for Spring? Consider adding this carrot cookies recipe to your list! These light, cakey little cookies are great at any time of year, but their pastel orange color looks especially pretty in the Springtime. Betty Crocker cookie recipes are among some of my absolute favorites, especially Cooky Book Recipes.
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Timestamps
0:00 Intro
0:28 Golden Carrot Cookies
4:07 Orange Butter Icing
6:28 Taste Test
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Golden Carrot Cookies
(Betty Crocker's Cooky Book, 1963)
1c shortening (part butter)
3/4c sugar
2 eggs
1c mashed cooked carrots
2c flour
2tsp baking powder
1/2tsp salt
3/4c shredded coconut
Heat oven to 400. Mix shortening, sugar, eggs, and carrots. Mix flour by dipping method. Blend flour, baking powder, and salt into shortening mixture. Mix in coconut. Drop dough by teaspoonfuls about 2 apart on lightly greased baking sheets (or use silicone baking mat). Bake 8 to 10 minutes, or until no imprint remains when touched lightly. Frost cooled cookies with Orange Butter Icing.
Orange Butter Icing
Blend together until smooth - 2.5Tbsp soft butter, 1.5c confectioners sugar, 1.5Tbsp orange juice and 2tsp grated orange rind.
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Peach brandy mash
Hey y'all thanks for watching please like and subscribe if y'all have any questions please comment below or follow The shine shack Facebook page and message me there I'm always glad to help ...Shine on and have fun doing it ????
My brandy is less pounds per gallon of fruit to water but I use a thumper to infuse more flavor into the brandy it's a lot cheaper and in my opinion a better product I choose to use a thumper on my brandy if you don't want to it will still have plenty of flavor
Mash Bill
52lbs peaches ????
40lb sugar
25 gallons water
lemon juice (inverting sugar)
5 tbs pectic enzymes
8-9 tbs dady yeast (EC-1118 yeast is preferred)
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How to make brandy flavoured fruit cakes
Making brandy fruit cake from scratch
Ingredients you will need
1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice 1 orange
zest and juice 1 lemon
150ml brandy, Sherry, whisky or rum, plus extra for feeding
250g pack butter, softened
200g light soft brown sugar
175g plain flour
100g ground almond
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almonds
4 large eggs
1 tsp vanilla extract
Method
STEP 1
Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over a medium heat.
STEP 2
Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
STEP 3
Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
STEP 4
Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.
STEP 5
Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
STEP 6
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
STEP 7
To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
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