these are great little cookies for any holiday!! for christmas i use red and green sugar (one side red and one green), for easter i use pastels. for just everyday, i use regular sugar.
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angel kiss is a wonderful surprise of a drink. perfect for the holidays, you can make this for your guests and they'll think you are an expert bartender, and all with little effort! it's made with crème d'yvette, which is a violet-flavored liqueur.
i get this recipe from my pillsbury family cookbook that was published in 1963. it was my mothers, a graduation present i believe, and i refer to it on a regular basis for the classic preparation of many foods.
barley, a grain of the grass family, was the first cereal cultivated as a food for man. tossed with vegetables in the provencal style, its allure stretches across the ages. this is a great way to add more grains and vegetables to your diet!
when i was a teenager i substituted blueberries for apples one day in one of my mom's recipes because my younger brother was begging for something sweet...and we had no apples. this is his favorite dessert!
i've made this one before and had lost the recipe. found it again in a recipe group emailing today...hurray!! this is really good; moist and flavorful, sweet yet tangy. make sure to use the glaze; it adds that extra zip to the cake.
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