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Country Kitchen
December 6, 2007 Previous Recipe | Next Recipe
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SNOWMAN CHEESE SPREAD
CHOCOLATE PECAN PIE
KEY LIME PIE
BOW TIE CHICKEN PASTA
CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
TWIST AND ROLLS
SKILLET APPLE PIE
GREEN CHILI ENCHILADAS
CRANBERRY BREAD
LIGHT AS THE SKY PIE
WELSH SKILLET CAKES
WHITE CHOCOLATE CRANBERRY CHEESECAKE
SNOWBALL CAKE
EGGNOG PIE
AMBROSIA
ALABAMA SWEET POTATO CHEESECAKE
GRAPE SALAD
MOMíS BANANA NUT BREAD
LULAíS CLOUDS AT SUNRISE
WELSH SKILLET CAKES

1 egg
1/2 cup milk
1 1/4 cup currants
3 1/2 cups flour
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon baking power
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter

Beat egg with milk. Add currants. Sift and add dry ingredients together. Work butter into flour and mix until mealy. Pour milk and currants over flour and butter mixture all at once and mix well. Wrap in wax paper and chill at least one hour. Roll it out about 3/8 of an inch. You may think this is too precise, but itís very important not to roll too thin. Cut with cookie cutter. Cook on a pancake griddle greased with oil (325 degrees) on both sides. Flip the cookies when you see they are all shiny. Cook it for less amount of time on the second side. Roll in granulated sugar. Let cool. Resist the urge to eat them right off the griddle Ė these are the only cookies that taste better cooled
ó Syd Alford,
Research Consultants





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