VINEGAR SUGAR COOKIES
Mom gave me this recipe when I was married. It's been in our family for generations. Young and old alike devour these scrumptious sugar cookies while I eat up the praise.-Josie Bochek, Sturgeon Bay, WI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in vinegar and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Flatten to 1/4-in. thickness; sprinkle with colored sugar., Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY VINEGAR COOKIES
This recipe is from the book, "Devil's Food Cake Murder", by Joanne Fluke.
Provided by Tam D
Categories Cookies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Combine the softened butter and the sugar. Mix them until they're light and fluffy.
- 2. Add the vinegar and mix it in.
- 3. Add the baking soda and mix it in.
- 4. Add the rum extract and mix it in.
- 5. Add the flour, mix thoroughly.
- 6. Mix in the chopped pecans.
- 7. Drop by spoonful onto a prepared baking sheet. Bake at 325* for 18-20 minutes, or until slightly golden on top.
- 8. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack and cool completely. Store in a cookie jar or airtigh container, to keep them moist and soft.
- 9. NOTES: 1) If you can't find raspberry vinegar, any fruit vinegar would work. Or just use white vinegar. 2) If you don't want to use rum extract, use any other flavor you like, or just use vanilla. 3) You might like to add mini chocolate chips, or press a chocolate candy into the center of each cookie before baking.
RASPBERRY VINEGAR TART
Steps:
- Prepare the crust: In a food processor, grind the cookies until you have 1½ cups crumbs. Transfer to a bowl. If using the freeze-dried raspberries, process them in a food processor, spice grinder or mortar and pestle until they are reduced to powder. There will be seeds, so sift the powder through a fine-mesh sieve into the cookie crumbs, and stir lightly to combine. Butter a 9-inch tart pan, put the crumbs in the middle and slowly drizzle the melted butter into the crumbs. Mix until the crumbs resemble the texture of wet sand. (You may not need all the butter; you can discard the rest.) Firmly press the crumbs against the sides and bottom of the pan until about ¼ inch thick.
- Chill in the refrigerator, or even the freezer, for 1 hour. Preheat the oven to 350 degrees. Bake the crust until the base is dry, about 15 to 20 minutes. Remove from the oven and let cool completely. Keep the oven on.
- Make the filling: Whisk together the eggs and ¼ cup sugar. In a 1-quart saucepan, whisk together the flour and remaining ¾ cup sugar, then whisk in water, red-wine vinegar and raspberry vinegar. Bring to a boil, whisking until the sugar is dissolved, then add to the egg mixture in a slow, steady stream, whisking vigorously to prevent the eggs from scrambling. Pour the filling back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats back of spoon, 12 to 15 minutes. Do not boil. Pour a ½-inch-thick layer of filling into the chilled tart crust.
- Bake the pie in the middle of the oven until the filling is set, about 15 minutes, then cool completely in the pan. Chill in the refrigerator.
- Whisk the heavy cream with the raspberry vinegar and St-Germain until stiff peaks form. Spread over the surface of the tart, then drizzle with a bit more raspberry vinegar.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 108 milligrams, Sugar 27 grams, TransFat 0 grams
RASPBERRY VINEGAR
Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. -Francy Nightingale, Issaquah, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 cups.
Number Of Ingredients 3
Steps:
- Rinse the berries and air-dry on paper towels. Place berries in a 6-cup jar; set aside. In large saucepan, combine vinegar and sugar; bring almost to a boil over low heat, stirring constantly, until sugar is dissolved. Do not boil. , Pour hot vinegar mixture over berries; cover jar tightly and let stand at room temperature 48 hours. Strain through several layers of cheesecloth into a sterilized bottle or jar. Seal tightly with a cork or lid. Store in cool dark place.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
RASPBERRY VINEGAR
This recipe appeared in The Times in an article titled "Women Here and There - Their Frills and Fancies" in 1900. It's not meant for salads, but for summer drinks like shrubs. You may halve or quarter the recipe. Use any kind of vinegar you like, and feel free to switch up the berries. If cloudberries are all you have, so be it. You're also supposed to macerate the berries and vinegar for three days. If you do it for just a day, it will still taste delicious.
Provided by Amanda Hesser
Categories easy, salads and dressings
Time 25m
Yield About 1 quart
Number Of Ingredients 3
Steps:
- In a nonreactive bowl, combine the vinegar and raspberries. Cover and let macerate for 3 days.
- Mash the raspberries in the bowl, then strain the liquid through a fine-mesh sieve lined with cheesecloth. To every 1 cup of juice, add ½ pound of sugar (1¼ cups plus 1 tablespoon). Combine the juice and sugar in a saucepan. Bring to a boil and simmer (gently!) for 15 minutes. Let cool, then bottle. Keep refrigerated for up to 3 months.
- To serve, add 1 teaspoon raspberry vinegar to a tumbler filled with ice. Add water, sparkling water, rum, brandy or prosecco.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 5 grams
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