|Best of Cajun and Creole Cooking|
|by Alex Barker|
This spectacularly color illustrated cookbook features over 100 easy-to-prepare recipes with Cajun and Creole flavors.
Results 1 - 10 of 14 for bow cookies
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Cut the butter ... one into a bow shaped loose knot. Deep-fry bows until lightly golden brown, drain on paper towels. Sprinkle well with confectioners sugar.
Beat egg yolks until lemon colored. Add sugar, one tablespoon at a time. Beat well. Add brandy and cream of tartar. Beat well. Add flour until dough ...
Mix together. Knead ... at room temperature. Roll out dough and shape into bows. Fry with hot oil until brown. Sprinkle with confectioners sugar or honey.
Beat egg yolks well. Stir in sour cream. Sift dry ingredients and add to egg and sour cream to form soft dough ball. Take 1/2 dough and roll out on ...
Blend beaten eggs ... and tie in bow knots. Bake on ... ingredients. Stir until well blended. If too thin add more sugar; too thick add more lemon juice.
Mix all ingredients together in mixing bowl. Remove to pastry board and knead dough until smooth and then roll it thin. With raviola wheel (pastry ...
Add salt to egg yolks and beat 10 minutes. Add sugar, sour cream and vanilla or anise extract, which ever is preferred. Mix together well. Next add ...
Blend beaten eggs ... and tie in bow knots. Bake on ... ingredients. Stir until well blended. If too thin, add more sugar. Too thick, add more lemon juice.
Do not use ... about 5 dozen cookies. Stir 2 ... 2 1/2 inch bow ties on ungreased ... nuts. Use drop of corn syrup to hold decorations on baked cookies.
If you are ... it with gingerbread cookies. Preheat oven ... rubber cement. Line basket with gift wrap, add matching bow to handle. Fill gingerbread cookies.
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