Egg-Free Recipes: Drommar | Submitted By: Gail Devens

1 cup butter3/4 cup white sugar1 teaspoon baking powder2 teaspoons vanilla extract1/2 teaspoon ground cardamom2 cups all-purpose flour50 blanched whole almonds, toastedPreheat oven to 350 degrees F (180 degrees C). Place butter in a large heavy skillet and cook over medium-low heat without stirring for about 15 minutes, or until butter is a light tan color. Pour into mixing bowl. Place over a bowl of cold water and chill until firm. Add sugar, baking powder, vanilla and cardamom; beat until combined. Stir in flour. Shape dough into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet. Top each with an almond; press almond slightly into dough. Bake for 12 - 15 minutes or until golden brown. Remove to wire rack and cool. Amount Per Serving  Calories: 140 | Total Fat: 8.7g | Cholesterol: 20mg

I am about to go try this recipe. I lost the magazine I used to make Drommar every year, and when I googled Drommar, I get a coconut cookie, which is not what I'm looking for. I really hope this is it. Please don't make the changes other people have made; this should be a snow white, melt in your mouth shortbread cookie, and please note that it calls for blanched almonds, which means that the skin is removed. If this recipe works, I'll post a more accurate photo. Giving it five stars HOPING that this is the correct recipe. UPDATE: It is the correct recipe. To make this recipe a success DO NOT STIR the butter. It is browned properly when the edge around is brown, and the butter solids are golden. Allow the butter to cool just til it's solid; don't allow it to get hard. Use fresh cardamom; the fragrance of these cookies is amazing. Was this review helpful? [ YES ]
1 user found this review helpful I am about to go try this recipe. I lost the magazine I used to make Drommar every year, and...

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Egg-Free Recipes: Chi Chi Dango Mochi | Submitted By: Dewny

1 pound mochiko (glutinous rice flour)2 1/2 cups white sugar1 teaspoon baking powder2 cups water1 teaspoon vanilla extract1 (14 ounce) can coconut milk1/4 teaspoon red food color1 1/2 cups potato starchPreheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan. Cover the pan with foil and bake for 1 hour. Allow to cool completely. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives. Amount Per Serving  Calories: 141 | Total Fat: 2.5g | Cholesterol: 0mg

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Egg-Free Recipes: Ceil's Cucumber Slices | Submitted By: IRENERUSSELL

6 cups sliced cucumber1 cup sliced onion1 cup sliced green bell pepper2 tablespoons salt1 tablespoon celery seed1 cup distilled white vinegar1 1/2 cups white sugarIn a mixing bowl, combine the cucumber slices, onions, and green peppers. In a saucepan over medium heat, combine the salt, celery seed, vinegar and sugar. Bring the mixture to a boil. Allow the mixture to cool for 10 to 15 minutes. Combine the mixture in the mixing bowl with the mixture in the saucepan. Pack into sterile jars and refrigerate for 24 hours. Amount Per Serving  Calories: 43 | Total Fat: 0.1g | Cholesterol: 0mg

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Egg-Free Recipes: Kettle Corn | Submitted By: SUE202

1/4 cup vegetable oil1/4 cup white sugar1/2 cup unpopped popcorn kernelsHeat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps. Amount Per Serving  Calories: 209 | Total Fat: 11.9g | Cholesterol: 0mg

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Cheap, quick, and easy! I put oil and three kernels in the pot, when all three kernels pop I add the sugar and stir it around well, then I add the rest of the popcorn kernels and put the lid on. Then I alternate shaking the pot for three seconds with letting it sit on the burner for three seconds until I hear the popping begin to slow down, then I take off the lid and sprinkle some salt in, replace the lid, give it another shake and pour it out into a bowl. Haven't had a batch burn yet with the "3-second shake and sit" technique. ;-) Was this review helpful? [ YES ]
678 users found this review helpful Cheap, quick, and easy! I put oil and three kernels in the pot, when all three kernels pop I... I don't have one of those neat hand-crank popcorn-making-thingys. I have absolutely zero experience making popcorn on the stove. What I do have is a pot that I normally use for chili and pasta, a fondness for kettle corn, and a heck of a of a nerve on me. Here's what I did, mistakes and all: I did the 3-kernel test, and then added the sugar and the popcorn at the same time. (I'm not going to call that a mistake, but I think next time I'll add the sugar, let it melt, and then add the popcorn - the way I did it this afternoon, the popcorn started to pop before the sugar was melted.) I used canola oil and thought it was fine. I added 1 tsp of salt plus a pinch or two to the sugar; next time I might stick to just 1 tsp, as I found some pieces to be a little salty. I did the three-seconds-on-the-heat/three-seconds-off-the-heat thing, shaking the entire time, and I probably pulled it a little early because I'd rather have a few unpopped kernels than burned sugar and popcorn. The end result was very, very tasty. Some of the pieces carmelized quite a bit, others didn't; I preferred the ones that didn't, but that didn't stop me from eating the entire batch by myself. Cleanup was no problem; the cooled sugar melted right off again with hot water. Thanks for the great recipe! Edit: Later, I tried letting the sugar melt before adding the popcorn. I thought the sugar carmelized too much - it tasted burned instead of sweet. I'll add them at the same time from now on. Was this review helpful? [ YES ]
180 users found this review helpful I don't have one of those neat hand-crank popcorn-making-thingys. I have absolutely zero...

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