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1993-09-04
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OFFICIAL GOVERNMENT BUREAUCRACY COOKIES
A Bureaucrat's Guide To Chocolate Chip Cookies
For those government employees and bureaucrats who have problems with
standard recipes, here's one that should make the grade -- a classic
version of the chocolate chip cookie translated for easy reading:
Total lead time: 35 minutes.
Inputs:
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup softened butter
1/2 cup shortening
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12-ounce package semi-sweet chocolate pieces
1 cup chopped walnuts or pecans
Guidance:
After procurement actions, decontainerize inputs. Perform
measurement tasks on a case-by-case basis, in a mixing type bowl,
impact heavily on brown sugar, granulated sugar, softened butter
and shortening. Co-ordinate the interface of eggs and vanilla,
avoiding an overrun scenario to the best of your skills and
abilities.
At this point in time, leverage flour, baking soda, and salt into a
bowl and aggregate. Equalize with prior mixture and develop intense
and continuous liaison among inputs until well-coordinated.Associate
key chocolate and nut subsystems and execute stirring operations.
Within this time frame, take action to prepare the heating
environment for throughput by manually setting the oven baking unit
by hand to a temperature of 375 degrees fahrenheit (190 degrees
celsius). Drop mixture in an ongoing fashion from a teaspoon
implement onto an ungreased cookie sheet at intervals sufficient
enough apart to permit total and permanent separation of
throughputs to the maximum extent practicable under operating
conditions.Position cookie sheet in a bake situation and surveil
for 8 to 10 minutes or until cooking action terminates. Initiate
coordination of outputs within the cooling rack function.
Containerize, wrap in red tape, and disseminate to authorized
staff personnel on a timely and expeditious basis.
Output: Six dozen official government chocolate-chip cookie units.
Source:Penny Plant via Fido Net cooking conference
Edee Deeden
OLX 2.2
Growing old is mandatory; growing up is optional.
---------- Recipe via Meal-Master (tm) v7.02
Title: Marvelous Mocha Brownies
Categories: Desserts, Bars
Servings: 1
Brownies:
1/2 c Cocoa
1 c Sugar; granulated
1/2 c Flour; all purpose
1/4 c Shortening; softened
2 Eggs
1 ts Coffee; instant
Icing:
1/4 c Butter
2 tb Coffee;strong
1 tb Milk
1 c Sugar; icing
2 oz Chocolate; semisweet (2 sq)
Preheat oven to 325F. In large bowl, stir cocoa, sugar and flour together,
Add shortening and beat till mixture is creamy and smooth. Beat in eggs and
instant coffee. Batter will be very stiff, turn into greased 8" square pan.
Smooth top so batter is in even layer to cover pan completely. Bake at 325F
for 20 minutes or till top is shiny. Test with toothpick, centre should be
firm and fudgy. Do not over bake. Cool on wire rack. Icing: Melt butter in
pan over medium heat, add coffee. Boil for 2 minutes, stirring frequently.
Remove from heat and blend in milk and icing sugar. Beat till icing is
smooth. Let icing cool till it is thick enough to spread. Frost brownies.
Meanwhile melt 2 squares semisweet chocolate (in microwave or on top of
double boiler). Immediately pour melted chocolate into ziploc baggie and
seal. Snip corner from bag and squeeze out over frosted brownies in
crisscross pattern. With a blunt knife, swirl chocolate and icing
together to create marbled effect. Cut into bars when icing has set.
I won a food processor with this recipe.
Anne MacLellan
-----
SLMR 2.0
Sects, Sects, Sects! Is That All Monks Think About?
---------- Recipe via Meal-Master (tm) v7.02
Title: Soft Molasses Cookies
Categories: Cookies
Servings: 1
1/2 c Margarine, softened
1/2 c Sugar
3/4 c Molasses
1 Egg
2 1/2 c Flour, all purpose
1 1/2 ts Ginger, ground
1 ts Cinnamon
1/4 ts Salt
2 ts Baking soda
1 c Water
Cream margarine and sugar until light and fluffy. Blend in Molasses, 1 egg
& Oil. Add dry ingredients beat well. Drop from teaspoon on well greased
baking sheet. Bake about 15 minutes in 375 F oven.
Source: mom
Anne MacLellan
-----
OLX 2.2
We do precision guesswork
---------- Pro-Exchange format from Meal-Master (tm) v6.30
Title: Agression Cookies
Categories: Cookies
Servings: 10
3 c Brown sugar
3 c Margarine
6 c Oatmeal
3 c Flour
1 tb Baking soda
2 c Chocolate chips
Put the ingredients in large bowl. Mash, squeeze,
knead, etc until it is completely blended. Form into
small balls about 1 to 1 1/2 inches in size. Place on
an ungreased cookie sheet. Butter the bottom of a
small glass and dip into white sugar, then pound the
cookies flat. Bake at 350 degrees for about 10 to 12
minutes. This is a good recipe to use when you need to
get rid of some agressions because the dough is too
heavy for most mixers. So you have to use your hands
and beat it!! You can also use peanut butter or
butterscotch chips or a mixture of them.
Submitted by Joanne Ferry, Prodigy F&W Board
-----
... - Never make a decision you can get someone else to make. -
Title: Fudge nut brownie gems
Categories: Snack
Serving: ?
Ingredient:
==========
* 1(23 ounce) package mini * 1/4 cups margarine or butter
chocolate chips
* 2 cups biscuit baking mix * 1 (14 ounce) can sweeten condense
* 1 eggs beaten milk
* 1 tablespoon vanilla extract * 1 cups chopped walnut
Instruction:
===========
1. Preheat oven about 350
2. In large saucepan, over low heat, melt 1 cups chips with
margarine; remove from heat.
3. Add biscuit mix, sweetened condensed milk, egg and vanilla.
4. Stir in chopped nuts and remaining chips.
5. Lightly grease 1-3/4" muffin cups; fill each haft full with
batter.
6. Top each with nut haft if desired.
7. Bake 12 to 15 minutes or until crusty on top.
8. Cool 5 minutes; remove from pans. Store in room temperature.
Louie Pham
*****************************
Take the good old days and keep those miserable things...
*****************************
---------- Recipe via Meal-Master (tm) v7.01
Title: AMMONIA COOKIES
Categories: Cookies,heritage
Servings: 96
1/2 c Shortening 3/4 ts Salt
1 1/2 c Sugar 1 c Milk
1 Egg 1 1/2 ts Oil of lemon*
5 1/2 c Pastry flour 2 ts Ammonium carbonate*
Directions: * may be purchased in a drug store. Cream shortening and add
sugar. Add egg and oil of lemon. Mix. Sift flour before measuring.
Measure flour and sift with salt. Dissolve ammonium carbonatein a little of
the milk. Add flour and liquid alternately mixing after each addition.
Chill dough. Roll 1/4" thick. Cut in squares. Place on greased baking
sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven.
Yields 8 doz. 2"squares. This recipe was adapted from a Five Roses
Cookbook, ca. 1925. for inclusion in booklet to celebrate Canada's
centennial in 1967. The booklet was called Centennial Kitchen Cookies, and
was prepared by Josephine Peckham, who very kindly shared this recipe with
me.
Liz Parkinson
-----
SLMR 2.1a #1424
Reality is for people who can't handle computers.
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: FAVORITE MOLASSES COOKIES
Categories: Cookies, Snacks
Servings: 60
1 c Sugar
1 c Shortening
1 c Molasses dark; plus
3 tb Molasses dark
3/4 c -warm water
1 Egg
3 ts Baking soda;add to water
1 ts Salt
2 ts Ginger
2 ts Cinnamon
1 ts Cloves
Cream sugar and shortening, add molasses, then water,
egg and remaining ingredients. Add enough flour to
make a nice thick dough. Chill several hours or
overnite. Roll out and cut into 3" rounds. Bake at 400
for 8 min. or till done. Sprinkle with sugar.
Lorna Brown, Prodigy Food & Wine Board
-----
***************************
Mandarin-style Pot Stickers
You better be careful here...someone may try and smoke
these..!!
***************************
---------- Recipe via Meal-Master (tm) v7.01
Title: Honey Newtons
Categories: Cookies, prize winner
Servings: 42
1/2 lb Dried figs 2 ts Lemon juice
1 c Water plus 1 c Butter
3 tb Water 2 c Cheddar,grated
1/2 c Honey 2 c Sifted a/p flour
Directions: For the cookie dough: Cream butter, add cheese (at room
temperature), and cream until well blended Stir in flour, mix well, and
chill. To prepare filling, combine remaining ingredients, and simmer
gently, stirring. Cook intil consistency of marmalade, approximately 15
mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board.
Cut in 2" circles. Put one half of the circles 1" apart on lightly greased
baking sheet. Place 1 tsp. filling in center of each cookie. Top each with
another circle of dough. Press edges with fork to seal. Prick cooki tops in
several places. Bake at 350 degrees for 15 mins. or until lightly browned.
Remove to racks to cool. -from First Prize Cookbook;recipe by Marge
Walker-Indiana
Liz Parkinson
-----
**********************
Boy, you'd better have a really good excuse for interrupting
my mid-life crisis. <EG> Well, it *must* be time for it.
The doctor just had the nerve to tell me the problem I've
had with my left hand is acute arthritis (say what??). So,
I had to curtail my typing for a couple weeks. *ACK*
Not to worry, once we get this @#*% under control I'll be
harrazzing ya again.
**********************
Title: Cheesecake Brownies
Category: Cookies, Bars
Makes 24
3/4 c sugar 12 oz cream cheese, soft
1/4 c unsweet cocoa 1/2 c sugar
1/2 tsp vanilla 2 eggs
1/4 c milk 2 T lemon juice
1/4 tsp baking soda Choc curls
1/3 c butter
1 egg
3/4 c flour
1/4 tsp baking powder
1/2 c nuts
In a medium saucepan, combine sugar, butter and cocoa (Col 1). Cook
and stir till butter is melted. Remove pan from heat.
Add egg and vanilla to mixture in saucepan. Using a wooden spoon,
lightly beat just till combined. Add flour, milk, baking powder, and baking
soda. Beat till well combined. Stir in the nuts.
Spread batter in a greased, foil lined 13 x 9 x 2 inch pan. Bake at
350 degrees for 10 minutes.
While baking, beat cream cheese and sugar (Col 2) till combined. Add
eggs and lemon juice. Beat just till combined. Carefully spread on
partially baked brownies. Bake 15 to 20 more or till set and knife inserted
near center comes out clean. Cool in pan on rack. Using foil, lift
brownies out of pan. Cut into bars. If desired, garnish with chocolate
curls. Store, covered, in refrigerator.
=========================================================================
Terri St. Louis
OLX 2.2
Never mind the facts - I know what I know
Title: Pinata Cookies
Category: cookies
Makes 36
3/4 c butter 1/2 c sugar
1 egg 1 tsp vanilla
1 3/4 c flour small gumdrops or malt balls
icing
In a large mixer bowl, beat butter 30 seconds. Add sugar, beat till
fluffy. Add egg and vanilla; beat well. Add flour, beating till well
mixed.
Cover and chill 1 hour. Shape 1 level tablespoon of dough around a candy
to form a ball. Place on ungreased cookie sheets. Bake in 350 degrees for
15 to 18 minutes till edges are golden. Cool on wire rack. Drizzle with
icing: 1/2 c sifted powdered sugar & 1/8 tsp vanilla & 1 1/2 tsp to 1 T
milk.
=========================================================================
Terri St. Louis
*******************************
But I do enjoy cooking - mostly baking. I just signed up for my first
5 week course on Cake Decorating. I can bake one, but I really mess up
the frosting. Maybe afterwards I can at least make the thing look
edible. <G>. TTYL & Happy Easter!
*******************************
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Chocolate Chip Pudding Cookies
Categories: Cookies, Desserts
Servings: 84
2 1/4 c All-purpose flour
1 ts Baking soda
1 c Butter;or margarine,softened
3/4 c Lt.brown sugar;firmly packed
1/4 c Sugar;granulated
1 pk Instant pudding;4serv.sz.*
1 ts Vanilla
2 Eggs
12 oz Chocolate chips
1 c Chopped nuts; optional
*Butter Pecan, Butterscotch, Chocolate, Milk
Chocolate, Chocolate Fudge, French Vanilla, or Vanilla
Flavor.
Mix flour with baking soda. Combine butter, the
sugars, pudding mix and vanilla in large mixer bowl;
beat until smooth and creamy. Beat in eggs. Gradually
add flour mixture; then stir in chips and nuts.
(Batter will be stiff.) Drop from teaspoon onto
ungreased baking sheets, about 2 inches apart. Bake ar
375 degrees for 8 to 10 minutes. Makes about 7 dozen.
In high altitude areas use large eggs and bake 9 to 11
minutes.
Lorna Brown, Prodigy Food & Wine Board
-----
OLX 2.1 TD
Get thee down. Be thou funky.
Title: Apple-Oatmeal Bars
Category: Cookies, Bars
Makes 24
2 c flour 2 c oats
1 1/4 c packed brown sugar 1/4 t baking soda
1 1/4 c butter, melted 3 2/3 c finely chopped/sliced
apples
1/4 t cinnamon
Stir together flour, oats, brown sugar, and soda. Stir in melted
butter till well combined. Set 1/3 of oat mixture aside. Pat remaining oat
mixture into an ungreased 13 x 9 inch baking pan. Bake in 350 degree oven
12 minutes.
Carefully layer apples atop baked crust. Sprinkle with cinnamon and
remaining oat mixture. Slightly pat oat mixture into filling. Bake in 350
oven 20-25 minutes more or till top is golden. Cool in pan on wire rack.
Cut into bars.
o
S a
Terri St. Louis
Title: Chinese Almond Cookies
Category: Cookies
Makes 4 1/2 dozen
2 3/4 c sifted flour 1 c sugar
1/2 tsp soda 1/2 tsp salt
1 c butter 1 slightly beaten egg
1 tsp almond extract 1/3 c whole almonds
Sift flour, sugar, soda and salt together into bowl. Cut in butter till
mixture resembles cornmeal. Add egg and almond extract; mix well. Shape dough
into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place
an almond atop each cookie and press down to flatten slightly. Bake at 325
degrees for 15 to 18 mins. Cool on rack.
============================================================================
Terri St. Louis
*********************
I would love to hear of the circumstances under which
you ate alligator.
*********************
Title: M&M Pizzas
Category: Cookies
Makes 2
3/4 c butter 1 c brown sugar
1/2 c sugar 1 egg
1/4 c milk 1 tsp vanilla
1 c flour 1/2 tsp soda
1/4 tsp cinnamon 2 1/2 c oatmeal
3/4 c nuts 2/3 c M&Ms
Cream short & sugar. Add eggs, milk and vanilla. Add dry ingreds. Spread
1/2 batter in each of two, well-greased, 9" cake pans and top with half the
M&Ms. Bake at 350 degrees for 20-25 minutes. Pan cool 10 mins and transfer
to racks to cool remaining.
Taken from the back of a bag of M&Ms
============================================================================
Terri St. Louis
SPEED 1.20 [NR]
Thesaurus: ancient reptile with an excellent vocabulary
Title: Holiday Fans
Category: Cookies
Makes 65
1 pkg frozen phyllo (1 lb) 1 c butter, melted
12 oz chocolate pieces 2 tsp orange peel, finely shredded
2 T shortening 1 tsp cinnamon
1/2 tsp nutmeg 1 c finely chopped nuts
Thaw phyllo according to pkg directions. Cut roll of dough in paper
wrapper into fifths. Rewrap 4 pieces in damp towels. Unroll 1 piece of
phyllo; discard paper. Cut in half crosswise. Brush 1 piece with melted
butter. Top with second sheet; brush with butter. Repeat with third sheet.
Fold sheets accordion-style into 3/4 inch folds. Pinch folds together at
one end; spread folds apart at the other end, forming fan.
Place on ungreased baking sheet. Repeat with remainder of first phyllo
portion. Bake, 6 at a time, in 375 degree oven about 5 minutes or till
golden brown. Remove; cool. Repeat with remaining phyllo, 1 portion at a
time, keeping phyllo wrapped till used.
Melt chocolate over low heat; stir in peel, shortening, and spices.
Dip wide end of each fan about 1/4 inch into chocolate; dip into nuts. Place
on rack to harden chocolate.
o
S a
Terri St. Louis
*******************
That boy's cute, but he'd eat dirt at the drop of a hat.
*******************
Title: St Louis' Peanut Butter Cookies
Category: Cookies
Makes: 4 dozen
1/2 c butter 1/2 tsp vanilla
3/4 c peanut butter 1 1/4 c flour
1/4 c sugar 3/4 tsp soda
3/4 c brown sugar 1/4 tsp salt
1 egg 2 T water
1/2 c peanuts
Cream butter, peanut butter, sugars, egg and vanilla. Sift together all
remaining ingredients and blend into creamed mixture. Drop by tablespoon
onto cookie sheet. Bake at 300 degrees for 12-15
mins.
==========================================================================
Terri St. Louis
*********************
Bob, you would have enjoyed Cowherd's Cafe in Spring Hill, Tennessee
before General Motors built their Saturn automobile plant nearby.
Especially on Tuesday night, which was Specialty Night. Featured many
unusual food items, including pigs' ears...
*********************
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: RAISIN HONEY CHEWS
Categories: Cookies
Servings: 36
3/4 c Shortening
3/4 c Granulated sugar
1/2 c Honey
1 Egg
1/2 ts Grated orange peel
1 1/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
2 c Oatmeal, quick cooking
1 c Seedless raisins
Cream together shortening, sugar, honey, egg and peel.
Stir in flour, soda, salt and oats; beat well. Add
raisins. Drop by tablespoonfuls onto greased baking
sheets. Bake abouve oven center at 375 degrees for 8
to 10 minutes or until evenly browned. Let stand on
sheets 2 to 3 minutes; remove to wire racks to cool.
Makes about 36 cookies.
Lorna Brown, Prodigy Food & Wine Board
-----
OLX 2.1 TD
Two most common elements: Hydrogen & Stupidity
Title: Clods
Category: Cookies
Makes: 8 dozen
4 c sugar 3/4 c cocoa
1 c milk 1/4 c butter
1 c butter 2 tsp vanilla
6 c one-minute oatmeal
Combine sugar, cocoa, milk and butter, mix and cook 1 minute after it
boils. Remove from fire and add butter. Stir until melted, then add
vanilla and oatmeal. Turn by teaspoon onto wax paper and cool overnight.
DO NOT STORE IN AIRTIGHT CONTAINER!
==========================================================================
Terri St. Louis
SLMR 2.0
If I want your opinion I'll give it to you.
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: HONEY WALNUT DROPS
Categories: Cookies
Servings: 84
1 c Sugar
1 c Honey
2/3 c Shortening
3 Eggs
3 3/4 c All-purpose flour
1 ts Soda*
1 ts Salt
1 c Sour cream
1 c Walnuts; chopped
3/4 c Flaked coconut
1 ts Vanilla
Cream sugar, honey, shortening and eggs. Spoon flour
(not sifted) into dry measuring cup. Level off and
pour measured flour onto wax paper. Add soda and salt
to flour and stir to blend. Add blended dry
ingredients alternately with sour cream to creamed
mixture. Stir in walnuts, coconut and vanilla. Drop by
teaspoonfuls onto greased baking sheet. Top each
cookie with a walnut half or coconut. Bake at 375 for
10 to 12 minutes. yield: 7 to 8 dozen cookies
Lorna Brown, Prodigy Food & Wine Board
-----
* * * * * * * *
Road Kill Armadillo. All Texans love Armadillo marinated in
tumbleweed brine and burnt to a crisp over mesquite on a
Japanese Hibachi grill.
* * * * * * * *
Title: St Louis' Rum Balls
Category: Cookies
Makes 2 1/2 dozen
1 3/4 c fine vanilla wafer crumbs 1 c finely ground nuts
1 c powdered sugar 1/4 c cocoa
3 T light corn syrup 1/4 c light rum
1/3 c powdered sugar for dredging 1/8 c kahlua
Place all but dredging sugar in a bowl and mix well. Roll into 1" balls
and dredge in sugar. Keep in sealed container.
o
S a
Terri St. Louis
---------- Recipe via Meal-Master (tm) v7.02
Title: Creme de Menthe Chocolate Squares
Categories: Chocolate, Cookies, Desserts
Servings: 1
----------------------------------BROWNIES----------------------------------
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 t Salt
1 t Vanilla
1 cn (16 oz) chocolate syrup
---------------------------CREME DE MENTHE LAYER---------------------------
2 c Confectioners sugar
3 T Green creme de menthe
1/2 c Melted butter
-----------------------------------GLAZE-----------------------------------
6 oz Chocolate chips
6 T Butter
The creme de menthe layer adds a lovely color and flavor to
these brownies.
Preheat oven to 350
In a large bowl, cream sugar and butter. Add beaten eggs and
blend well. Add flour and salt and mix well. Blend in vanilla and
chocolate syrup.
Pour batter into greased 9 x 13-inch pan. Bake at 350
for 30
minutes. Cool in pan.
While brownies are cooling, make mint layer by mixing together
sugar, creme de menthe and butter. Spread over cooled brownies.
To make glaze, melt chocolate chips and butter together until
smooth. Cool and spread thinly over mint layer.
Chill until ready to serve. Cut into small squares. These
brownies freeze well. Thaw at room temperature for two hours.
Yield: 24.
Terria Upshur, Silver Spring, MD
Randy Shearer
-----
SLMR 2.1a
We've replaced the Dilithium with new Folgers Crystals!
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Gingerbread House, my recipe
Categories: Cookies
Servings: 10
1 c Melted solid Crisco
1 c Granulated sugar
1 c Light or dark Karo
2 x Large eggs
5 3/4 c Flour
1 t Baking soda
1 t Salt
2 t Ginger
2 t Cinnamon
1 t Cloves
1 t Nutmeg
Makes 2-3 Medium-sized houses.
Pour melted Crisco into mixing bowl. Cool slightly;
add sugar and Karo, blending well. Add eggs, mixing
all until smooth and creamy. Put salt, baking soda and
spices into mixture and begin to add flour, just a
little at a time. DON'T HURRY THIS STEP! Continue
adding as much flour as the dough will absorb. Bake
house pieces at 375 degrees for 5-8 minutes.
Hints:
Make permenant pattern pieces of mylar or other
plastic sheet. To roll out: Use heavy duty foil
(splash a few drops of water under it so it will stay
stationary), roll the dough out, cut into desired
shapes that are 1" apart. Remove the excess dough.
Place the foil holding the pieces to bake on a
cardboard, place in oven and REMOVE THE CARDBOARD
BEFORE SHUTTING OVEN DOOR. If pieces bake together,
cut apart immedietely after removing from oven.
Windows: Must be cut before baking. Can add crushed
hard candy for "glass"
To Assemble" Use royal Icing: 1 1/2 c warm water, 12
Tbsps Meringue powder, 4 pounds powdered sugar. Beat
the water and mer.powder til frothy. Add as much p.
sugar as necassary. Do not make icing stiff or house
will not hold together as long.
Using #5 tip, squeeze out icing on both sides of back
of house. Stand it up and add sides. Prop with cans of
soup, ect., if it doesn't stay firmly together. Place
icing on ends of standing sides and add house front.
Let dry for 10-15 minutes, then add roof and chimney.
Decorate with desired candies using royal icing to
place decorations on. Let dry and store covered away
from dust. Source: an out-of-print book, nwslttr 1-87
Confectionately Yours, Dolores in Hamilton OH
Dolores McCann, Prodigy Food & Wine Board
-----
*************************
>Any suggestions, or any recipes of this type, will be most appreciated
>Have you tried marinating overnight?
>I would think that he'd get pretty uncomfortable, Gary.
>NOT if he wore a wet suit!
*************************
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: WALNUT CHEWS
Categories: Cookies
Servings: 60
3 c Kelloggs Special K cereal
2 c All-purpose flour;sifted
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Butter or margarine;softened
2 c Brown sugar;firmly packed
2 Eggs
1 c Walnuts;coarsely chopped
1. Measure Special K cereal; crush to 1 1/2 cups. Set
aside. 2. Sift together flour, baking powder, soda and
salt. Set aside. 3. Place margarine and sugar in large
mixer bowl; beat until light and fluffy. Add eggs;
beat well. Add sifted dry ingredients; mix until
thoroughly combined. Stir in Special K and walnuts.
Drop by level measuring-tablespoon onto lightly
greased baking sheets. 4. Bake in moderate oven (350
degrees) about 15 minutes or until lightly browned.
Remove immediately from baking sheets; cool on wire
racks. Yield: about 5 dozen Walnut Chews, 2 1/2" in
diameter.
Lorna Brown, Prodigy Food & Wine Board
-----
**************************
It's nice to see so many others offering the same to you...
you've made many friends here. It must make you feel pleased.
Take care.
I am extremely pleased. It is great to have one friend, more than one
friend is bonus time.
It sure is great to have use of a computer to find muy simpatico people
near my home and far away, too. Granted, the shared experiences are of
a different kind, but they are nevertheless shared. Isn't part of
friendship shared experiences?
**************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Hungarian Chocolate Cream Bars
Categories: Chocolate, Cookies, Desserts
Servings: 1
------------------------------------CAKE------------------------------------
4 lg Eggs, separated
1/4 t Cream of tartar
2/3 c Sugar, divided
3/4 c Sweet butter, room temp.
9 T Cocoa powder
1/2 c Sifted all-purpose flour
----------------------------------FILLING----------------------------------
2 c Heavy cream
12 oz Semi-sweet chocolate chips
1 T Powdered instant coffee
1/8 c Rum
-----------------------------------GLAZE-----------------------------------
5 oz Semi-sweet chocolate
1 oz Unsweetened chocolate
4 T Sweet butter
1 t Vegetable oil
1 T Karo syrup
Of all my recipes, this is the only one that I have never given
out-its raves convinced me in earlier years to keep it only as my
own. It is singularly the best chocolate dessert I have ever
tasted!
Editor's Note: This recipe contains rum. If you prefer not to
use rum, the brownies still taste fantastic.
To make cake: preheat oven to 350
. Grease 9 x 13-inch pan. Line
pan with wax paper and grease the wax paper.
Beat the egg whites lightly, add cream of tartar and beat at a
high speed. When shiny, gradually add 1/3 cup of sugar,
continuing to beat until stiff.
In a separate mixing bowl, place the egg yolks, remaining sugar
and butter and beat until light and fluffy. Add the cocoa and mix
thoroughly. Add a large dollop of egg whites to chocolate mixture
and whip until blended. Then pour the rest of the egg whites over
the egg mixture and sprinkle the flour over the egg whites. Fold
gently with a spatula until the egg whites and flour are
incorporated.
Immediately spread the batter in the prepared pan. Smooth out to
edges and corners. Bake 10-15 minutes at 350
until cake is done.
Run a knife around edges and invert cake on a wire rack to cool.
To make filling: in a saucepan, combine cream, chocolate chips
and instant coffee. Cook over low heat until mixture is smooth
and slightly thickened. Cover saucepan and refrigerate until very
cold. When chilled, add rum and whip in a chilled bowl at medium
speed until firm. Be careful not to over beat or the filling may
separate.
To make glaze (do not make this until all other steps are
completed): in a small saucepan, melt all ingredients over a low
flame. Mix until very smooth. Cool for 15 minutes and mix again.
Use immediately, as the sauce thickens as it cools.
To assemble, cut cake horizontally into halves. Lightly sprinkle
bottom half with rum. Spread filling over bottom layer. Place top
layer on bottom half and spread filling over top. Refrigerate or
freeze until very firm. When very cold, set the cake on a wire
rack. Pour the warm glaze over the cake. Refrigerate again until
firm. Cut with a sharp knife, wiping the blade after each cut.
You can freeze cut squares.
Yield: 25-30 bars.
Martha Bindeman, Bethesda, MD
Randy Shearer
-----
DeLuxe
1.25 #12403
How much wood did Peter Piper pick..No wait..
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Great-Shape Cookies
Categories: Cookies
Servings: 30
1/2 c Butter
1 c Granulated sugar
2 x Large eggs
1 T Milk
----------------KNEAD IN 1/4 C FLOUR LATER----------------
2 1/2 c All-purpose flour,save 1/4 c
2 t Baking powder
1/4 t Salt
1/2 t Vanilla
1/2 t Almond
CHILL DOUGH SEVERAL HOURS OR OVERNIGHT:
Could put the dough in the freezer to chill, if in a
hurry, for 1-2 hours. Heat oven to 300 degrees. Grease
cookie sheet (only ONCE). No need to grease it each
time.
Add ingredients together, saving out the 1/4 cup of
flour. Knead the 1/4 cup flour into the dough now,
chill. Roll out, using flour on surface, cutters and
rolling pin, generously. Try to get more flour on tiny
places.
This is a great recipe for the creased cookie
cutters, because it is delicious and dough does not
lose its shape. For this type of cutter, roll to about
1/4" thickness, so dough is just thick enough to leave
the cutter imprints.
Ordinarily, roll dough to 1/4" thickness for best
results. Any cookie will lose detail and shape when it
is too thick. This cookie is good iced with thin royal
icing. Cookie stays soft, but is not terribly fragile.
Source: Shared with me by Mary Billersen of Cin.
because I helped her replace some favorite cookie
cutters she'd lost. These cookies have been a
tradition in her family for generations.
Dolores McCann, Hamilton OH
Dolores McCann, Prodigy Food & Wine Board
-----
OLX 2.1 TD
I'm glad Alexander Graham SIREN didn't invent the phone.
---------- Recipe via Meal-Master (tm) v7.02
Title: Fudge Nut Brownies
Categories: Chocolate, Cookies, Desserts
Servings: 1
12 oz Semi-sweet chocolate pieces
1 pk (8 oz) cream cheese
2/3 c Evaporated milk
1 c Chopped walnuts
1 1/2 c Sugar
1/2 c Margarine
2 Eggs
1/2 t Vanilla extract
3 c Flour
1 t Baking powder
1/2 t Salt
"Give me anything but make it chocolate" is the rousing cry in
many households. Chocolate it is with these unforgettable fudge
nut bars. If you can keep hungry fingers off long enough, they
freeze beautifully!
In saucepan, combine chocolate pieces, cream cheese and
evaporated milk; stir over low heat until smooth. Stir in nuts.
Preheat oven to 375
In a large bowl, cream sugar and margarine until light and
fluffy, Blend in eggs and vanilla. Add flour, baking powder and
salt; mix well. Press half of flour mixture onto bottom of 12 x 9
x 2-inch baking pan. Spread chocolate mixture over crust.
Sprinkle with remaining crust mixture; press down gently. Bake 30
minutes or until crust is lightly browned.
Cool and cut into bars. To freeze: prepare as directed. Wrap
securely; freeze. When ready to serve, thaw unwrapped at room
temperature, approximately 2 hours.
Yield: 24.
Pat Thomas, retired food editor, Yakima WA
Randy Shearer
-----
******************
This was one summer when my BW (Ed. note: BW=Beautiful Wife) decided to
conduct a symphony standing on the rocks extending out to sea from
Pemaquid Light. She had all the waves in the ocean to direct in making
music, and they did fine. Except for one big grumpy one. One look and
she knew she *really* wanted to be someplace else. Close call. The rest
of that vacation was great. It was spur of the moment. I was somewhere away from home, she was, too.
We decided to meet in Boston, and slowly worked our way up the Maine
coast.
******************
---------- Recipe via Meal-Master (tm) v7.02
Title: Two Color Chocolate Brownies
Categories: Chocolate, Cookies, Desserts
Servings: 1
----------------------------------BROWNIES----------------------------------
12 oz Semi-sweet chocolate*
12 oz Sweet butter
2 T Brewed coffee
8 lg (extra) eggs
1 t Salt
4 c Sugar
2 t Vanilla extract
1/2 t Almond extract
2 c Sifted all-purpose flour
12 oz (2 3/4 cups) walnut pieces
-----------------------------------ICING-----------------------------------
12 oz White chocolate
1 c Granulated sugar
1/2 c Heavy cream
6 oz Coarsely ground nuts
* (Tobler(R), Lindt(R), or Nestles(R))
The ultimate indulgence!
Use the middle rack of the oven. Preheat oven to 425
. Butter
bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust
lightly with flour.
For brownies, melt chocolate, butter and coffee on top of a
double-boiler. Blend until smooth.
In the bowl of an electric mixer, beat eggs, salt, sugar and
extracts until light in color and creamy. Add melted chocolate to
creamed mixture, then mix in the flour and fold in walnut pieces.
Pour batter evenly into pans. Reduce oven to 375
and bake for
30 minutes. Test for doneness with a toothpick (center will come
out clean and dry). Remove from oven and refrigerate immediately
to cool.
To make icing: in the top of a double-boiler, add white
chocolate, chopped in pieces, sugar and cream. Heat until smooth;
sugar should be completely melted. Pour over cooled brownies.
Sprinkle walnuts on top. Return to refrigerator for chocolate to
set.
Serve at room temperature, or freeze in trays, or serve
individually by wrapping in saran wrap and foil.
Yield: 48.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
SLMR 2.1a
Proofread carefully to see if you any words out.
---------- Recipe via Meal-Master (tm) v7.02
Title: The Joy of Brownies
Categories: Chocolate, Cookies, Desserts
Servings: 1
4 oz Unsweetened chocolate
1/2 c Butter or margarine
4 Eggs
2 c Sugar
1/4 t Salt
1 t Vanilla
1 c Sifted all-purpose flour
1 c Broken pecans or walnuts
Serve with vanilla or chocolate chip ice cream. If you really
want to indulge, add chocolate syrup or sauce to the ice cream
and brownies.
Melt chocolate and butter over very low heat. Stir frequently.
Remove from heat and cool.
Preheat oven to 325
In a medium size bowl, beat eggs until light. Continue beating,
and gradually add sugar and salt until light and fluffy. Stir in
vanilla and chocolate-butter mixture. Stir in the flour, then nut
meats.
Baking options: For 9 giant brownies, bake in 9 x 9-inch pan;
for 12 large brownies or 24 small ones, bake in 9 x 13-inch pan.
Prepare pans by greasing and flouring. Bake 45-60 minutes
depending on how fudgy or cake-like you prefer them). Don't bake
beyond the point that a toothpick comes out a bit wet.
These can be served out of the pan. Allow to cool completely
before cutting. To remove from pan, cool 15 minutes after
removing from oven, then loosen edges and turn over as you would
remove a cake. Set top up to cool completely.
Yield: 9 giant, 12 large or 24 small brownies.
Martina Boudreau, St. Louis, MO
Randy Shearer
-----
MegaMail 2.10 #0:C'mon over, baby, whole lotta bakin' goin' on ..
---------- Recipe via Meal-Master (tm) v7.02
Title: Quick Mint Brownies
Categories: Chocolate, Cookies, Desserts
Servings: 1
20 1/2 oz Box Brownie mix
2/3 c Chocolate chips or*
-----------------------------------ICING-----------------------------------
1/2 c Butter, room temperature
1/4 t Salt
1 t Peppermint extract
1 c Confectioners sugar
10 1/2 oz Chocolate fudge topping
* chopped walnuts
Brownies
Brownies have been an American favorite for close to one hundred
years. Time your brownies carefully so they do not come out too
"wet" or "dry": test for doneness several times during baking.
Your guests won't know you've used a packaged brownie mix for
this one-and don't tell them.
Prepare brownies as directed on package, stirring chocolate
chips or walnut pieces into batter before baking. Let brownies
cool, cut into 1 1/2-inch squares and refrigerate for 2 hours.
To prepare icing, cream together butter, salt, peppermint
extract and confectioners sugar until smooth. Spread over
brownies. Let icing set.
Spread chocolate fudge topping over the top of each frosted
brownie square. Place the brownies in the freezer for 5-10
minutes. Remove and serve or keep in a cool spot until serving.
Yield: 24.
Elizabeth Esch, Silver Spring, MD
Randy Shearer
-----
******************
ATTENTION DIETERS!! HIT "ENTER" NOW! SAVE YOURSELVES!
******************
---------- Recipe via Meal-Master (tm) v7.02
Title: Butterscotch Brownies
Categories: Cookies, Desserts
Servings: 1
1 c Butter, melted
2 c Light brown sugar
3 Eggs
2 t Vanilla
2 c Flour
1/2 t Salt
1 1/2 t Baking powder
1 c Chopped walnuts, pecans, etc
----------------------------------FROSTING----------------------------------
1/2 c Butter
3 c Sifted confectioners sugar
2 t Instant coffee*
* dissolved in 2 Tablespoons hot water
These chewy squares ooze brown sugary butterscotch. They becrumb
the lips and besmear the chin, like home-baked goodies should.
Preheat oven to 350
Melt butter in a large saucepan. Add sugar and beat well to mix.
Cool the mixture slightly, then beat in the eggs and vanilla.
Sift together flour, salt and baking powder. Stir it into the
wet ingredients, then add the nuts. Mix well. Spread brownies in
a greased 11 x 7 x 2-inch pan and bake at 350
for 30 to 35
minutes or until a light gold. Cool in the pan for 10 minutes,
then turn out. This is easiest if you up-end the pan over waxed
paper, then turn the cake right side up. Let it finish cooling on
a rack.
To make the frosting, cream 1/2 cup butter with confectioners
sugar. Beat it until light, then beat in the coffee mixture.
Spread over the brownies. When frosting has set, cut in squares.
Yield: 3 dozen 2-inch or 6 dozen 1-inch squares.
Polly Clingerman, author Fast and Fabulous Hors D'Oeuvres and
Holiday Entertaining (published by The American Cooking Guild),
Washington, DC
Randy Shearer
-----
OLX 2.2
I would strongly oppose apathy, if I cared ...
---------- Recipe via Meal-Master (tm) v7.02
Title: Elegant Tea Cakes
Categories: Cookies, Desserts
Servings: 1
1/2 c Butter
1 c Granulated sugar
1 Egg
1 T Cream
1 t Vanilla
2 c Flour
1/2 t Baking powder
Serve these not-too-sweet cookies in the traditional English
fashion with your favorite cup of tea. They are delicious with a
dab of jam or marmalade and hold up well when dunking.
In a bowl, cream butter with sugar until very light. Add well
beaten egg, cream and vanilla. In a separate bowl, sift flour
with baking powder; add creamed mixture and blend well. Roll
dough into a log and wrap in aluminum foil. Chill overnight, or
in freezer for 2 hours if rushed for time.
Preheat oven to 350
. Remove dough from refrigerator, slice very
thin and place on greased cookie sheet. Bake 5-8 minutes at 350
Variations: For various holidays decorate with colored sugar,
beads or icing. Or substitute almond or lemon extract for the
vanilla to vary the flavor.
Yield: 10 dozen.
Suzanne J. Brown, owner SBJ Communications, Skillman, NJ
Randy Shearer
-----
***************************
Sheesh, we must've downloaded the same set of recipes from somewhere! I
feel like you walked up and smacked me on the back of the head. :)
***************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Orange Coconut Refrigerator Cookies
Categories: Cookies, Desserts
Servings: 1
1/2 c Butter
1/2 c Light brown sugar*
3/4 c Granulated sugar
1 Egg
2 t Grated orange peel
1 t Vanilla extract
1 3/4 c All-purpose flour
2 t Baking powder
1/4 t Salt
1/3 c Flaked coconut
* firmly packed
You can place these in protective wrapping and refrigerate up to
1 week or freeze up to 3 months. If frozen, thaw in refrigerator
before baking.
In a large bowl, cream butter. Gradually add sugars and continue
beating until blended. Beat in egg, orange peel and vanilla.
Combine flour, baking powder and salt; gradually add to creamed
mixture. Blend in coconut.
On a lightly floured surface form into rolls 1 1/2-inches in
diameter. Wrap in wax paper. Chill several hours or overnight.
Preheat oven to 400
. Cut rolls into 1/8-inch slices and place
on buttered cookie sheets. Bake 5-6 minutes at 400
Remove to
wire racks to cool.
Yield: 11 dozen.
American Dairy Association, Rosemont, IL
Randy Shearer
-----
****************
Gee, I'm not alone. I'm a short, bald guy also <g>...
Remember, it's not a bald spot... it's a collection panel for a
solar-powered sex machine... :)
***************
---------- Recipe via Meal-Master (tm) v7.02
Title: Almond Spice Cookies
Categories: Cookies, Desserts
Servings: 1
4 c All-purpose flour
3 t Cinnamon
1 t Ginger
1/2 t Salt
1 t Baking soda
1 c Butter
2 t Instant coffee powder
1/2 t Almond extract
1 c Granulated sugar
1 c Dark brown sugar,*
3 lg (extra) or jumbo eggs
10 oz Slivered blanched almonds**
* firmly packed
** (2 1/2 - 3 cups)
These cookies go well with after dinner coffee or tea.
In a bowl, sift together the flour, cinnamon, ginger, salt and
baking soda and set aside.
In a large bowl, cream the butter. Add the coffee, almond
extract, granulated and brown sugars and beat well. Add the eggs
one at a time until smooth after each addition. On low speed
gradually add the sifted dry ingredients, scraping the bowl with
a rubber spatula and beating only until the mixture is smooth.
Gently mix in the almonds.
Spread out two pieces of wax paper. place large spoonfuls of the
dough lengthwise on each piece of paper to form heavy strips
about 10-11 inches long. Fold the long sides of the paper p
against the dough and, pressing against the paper with your
hands, shape each strip of dough into a smooth oblong 12 inches
long, 3 inches wide, and about 1 inch thick. Wrap the dough in
the wax paper.
Slide a cookie sheet under both packages of dough and transfer
them to the freezer or refrigerator for several hours or
overnight. This slices best when dough is frozen solid.
Preheat oven to 375
. Unwrap one roll of dough at a time. Place
dough on a cutting board. With a very sharp knife cut the dough
into 1/4-inch slices and place them 1 to 1 1/2 inches apart on an
ungreased cookie sheet.
Bake the cookies for about 10-12 minutes at 375
. The cookies
are done when they are slightly colored and spring back when
lightly pressed with a fingertip.
Yield: 4 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
OLX 2.2
Smile, things could get worse. And they will.
---------- Recipe via Meal-Master (tm) v7.02
Title: Refrigerator Nut Cookies
Categories: Cookies, Desserts
Servings: 1
1 c Sugar
1 c Butter or margarine,softened
2 Eggs
1 1/2 t Vanilla
3 c All-purpose flour
1 t Salt
1/2 t Baking soda
1/2 c Finely chopped nuts
These refrigerator nut cookies take on a different flavor by
substituting brown sugar to make butterscotch; cinnamon to make
cinnamon slices; or grated orange peel and almonds for orange-
almond slices.
In a large bowl, mix sugar, butter, eggs and vanilla. Stir in
flour, salt, baking soda and nuts. Divide dough into 3 parts.
Shape each part into a roll 1 1/2 inches in diameter and about 7
inches long. Wrap in waxed paper or plastic wrap and refrigerate
at least 4 hours.
Heat oven to 400
. Cut dough into 1/8-inch slices. Place 1 inch
part on ungreased baking sheets. Bake until light brown, 7-9
minutes. Immediately remove from baking sheet. Cool on racks.
Variations:
Butterscotch slices: Substitute packed brown sugar for the
sugar; omit nuts.
Cinnamon slices: Substitute 1/2 cup granulated sugar and 1/2 cup
packed brown sugar for the sugar and 1 tablespoon cinnamon for
the vanilla; omit nuts or not.
Orange-almond slices: Stir in 1 Tablespoon grated orange peel
with the sugar and substitute 1/2 cup finely chopped blanched
almonds for the nuts.
Yield: about 7 dozen.
Pat Thomas, retired food editor, Yakima WA
Randy Shearer
-----
* SLMR 2.1a #1952 The music's kinda nice. My compliments to the clef.
---------- Recipe via Meal-Master (tm) v7.02
Title: Acorns
Categories: Chocolate, Cookies, Desserts
Servings: 1
1 c Butter, melted
3/4 c Brown sugar, firmly packed
1 1/2 c Pecans, chopped fine,*
2 1/2 c All-purpose flour, sifted
1/2 t Baking powder
1 c Semi-sweet chocolate chips
* divided in 3/4 cup portions
This is an easy yet elegant butter-pecan cookie shaped to
resemble an acorn and dipped in melted chocolate chips and
chopped pecans.
Preheat oven to 375
In a large bowl, beat together butter, brown sugar, 3/4 cup
chopped pecans and vanilla on medium speed until well blended.
Add flour and baking powder and mix well, using low speed.
Shape dough into 1-inch balls. Slightly flatten by pressing
balls onto ungreased cookie sheets; pinch tops to point to
resemble acorns. Bake for 10-12 minutes at 375
. Remove from oven
and cool on wire racks.
In top of a double boiler over simmering water, melt chocolate
chips, stirring until smooth. Remove from heat; keep double
boiler over water. Dip large ends of cooled cookies into melted
chocolate, then roll in chopped pecans. Cool to set chocolate.
Yield: 3 dozen.
Peggy Mellody, co-author, In the Chips: The Complete Chocolate
Chip Cookbook (published by Rawson Associates), Los Angeles, CA
Randy Shearer
-----
QMPro 1.01 41-2632
Not tonight dear, .... I've got a modem..
---------- Recipe via Meal-Master (tm) v7.02
Title: Peanut Butter Honey Cookies
Categories: Cookies, Desserts
Servings: 1
1/2 c Shortening
1/2 c Peanut butter
1/2 c Honey
1/2 c Brown sugar
1 Egg
1/2 t Vanilla
2 1/2 c Flour
1 1/2 t Baking soda
1/2 t Salt
3/4 c Raisins (optional),*
* washed and drained
Ice Box Cookies
Ice box cookies are a boon for the busy person because they can
be prepared in advance and stored in the freezer until needed.
Just slice and bake when desired, and you have a great home made
cookie.
If you like, use whole wheat flour and add 1/2 cup ground
peanuts to the dough.
In a large bowl, cream the shortening and peanut butter,
blending well. Add the honey, mixing it in thoroughly. Gradually
blend in sugar. Beat in egg and vanilla.
Sift together the flour with baking powder, baking soda and
salt. Stir the dry ingredients into the creamed mixture. Stir in
the raisins, if using. Shape in a roll. Wrap in waxed paper and
chill thoroughly.
Preheat oven to 350
. Cut chilled dough into thin slices and
bake on greased cookie sheets at 350
for 10-12 minutes.
Yield: 4-5 dozen.
Jacqueline E. Hamilton, Cooking Classics, Gaithersberg Gazette,
Gaithersberg, MD
Randy Shearer
-----
OLX 2.1 TD
Please Captain, not in front of the Klingons.
---------- Recipe via Meal-Master (tm) v7.02
Title: Fruit Crescents
Categories: Cookies, Desserts
Servings: 1
8 oz Pk. cream cheese, softened
1 c Butter
2 c Flour
Apricot preserves or*
Confectioners sugar
* raspberry or other fruit preserves
These are easy to make and you can use any variety of fruit
preserves.
In a large bowl, cut cream cheese and butter into flour. Mix
into a smooth ball. Chill dough for about 30 minutes.
Preheat oven to 350
. Roll dough out onto wax paper, about 1/8-
1/4 inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves
slightly off the center of each square. Fold dough over to
enclose preserves and form a triangle, but don't come quite to
the edge with the top flap. Roll dough toward the point and
smooth and seal edges. Bend in ends of rolled dough to give a
crescent effect.
Bake at 350
for 25-30 minutes, or until light brown. Remove and
cool on wire racks. Roll in confectioners sugar.
Yield: about 2 dozen.
Rosa Linaris, Silver Spring, MD
Randy Shearer
-----
***********************************
Son, I thought this was a food conference. the word cheese is the only
food I saw. Shame on you. By the way, I stole 3 of your taglines.
hehe
Mom
***********************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Almond Lace Rolls
Categories: Chocolate, Cookies, Desserts
Servings: 1
3/4 c Unblanched almonds,*
1/2 c Butter
1/2 c Sugar
1 T (rounded) flour
1 T Heavy cream
1 T Milk
* finely ground
These cookies require precision timing and fast action but the
results are worth the trouble. I make them for holidays and
special occasions, but they are delicious anytime.
Preheat oven to 350
. Butter and flour baking sheet.
In a small, heavy pan, place all ingredients. Cook over low
heat, stirring constantly until butter melts. Drop by
teaspoonful: onto baking sheet (do not bake more than six at one
time).
Bake at 350
for 7-9 minutes. Cookies should be only slightly
brown and still bubbling at the center. Let cool only for a
minute or so until the edge is firm enough to lift with a thin
spatula Then, working quickly, lift cookies and turn them top
side down onto paper towels. Roll over the handle of a wooden
spoon to get a cylinder shape and let cool until crisp.
Use a fresh cookie sheet for each baking to avoid cookies
sticking on sheet. If cookies get too firm to roll over the spoon
handle, place back in the oven for a few moments.
Store cookies in an airtight cookie jar or tin. They will keep
for a long time, and can be made well ahead of the holiday
season.
Variations: These cookies also can be left flat-make them
smaller if you do that; however, they don't have the flair of the
rolled lacy effect. Or roll ends of cooled cookies in melted
chocolate.
Yield: 2 dozen.
Margo H. Tyler, Silver Spring, MD
Randy Shearer
-----
SLMR 2.0
Dieting; A Way To Make The Ends Justify the Jeans
---------- Recipe via Meal-Master (tm) v7.02
Title: Holiday Spice Cookies
Categories: Cookies, Desserts
Servings: 1
1/2 c Butter or margarine
1 c Light brown sugar*
2 Eggs
1 t Vanilla
1/2 t Lemon extract
1/2 t Anise extract
2 3/4 c Sifted flour
1 t Baking powder
1/2 t Salt
1/2 t Black pepper
1/4 t Nutmeg
1/4 t Cloves
1/8 t Mace
Confectioners sugar
* firmly packed
Just the smell of these cookies baking is enough to get you in
the holiday spirit.
In a large mixing bowl, cream butter with brown sugar. Beat eggs
and extracts. In another bowl, add sifted flour and mix baking
powder, salt, pepper and spices. Gradually add flour butter
mixture, mixing well after each addition. Chill 2 hours or
overnight.
Preheat oven to 375
. Shape dough with two teaspoons into ovals
and place on ungreased baking sheets. Bake 8-10 minutes.
Carefully remove cookies from baking sheets to wire racks and
sprinkle with confectioners sugar. Cool and store in airtight
containers. These cookies keep well and mellow with age. They're
their best about 5-8 days after baking.
Yield: about 5 dozen.
Martina Boudreau, St. Louis, MO
Randy Shearer
-----
OLX 2.1 TD
I've been pursuing a path of alternate reality
---------- Recipe via Meal-Master (tm) v7.02
Title: Birds in the Nest
Categories: Cookies, Desserts
Servings: 1
1 c Brown sugar
1 c Butter or shortening
2 Eggs, separated
2 T Water
2 c Unsifted flour
1 t Vanilla
1 pn Salt
1/2 c Ground nuts
Jelly-your favorite flavor
These cookies have been a "must" on my family's holiday table
since I was a little girl. My earliest memories of "birds in the
nest" take me back to my maternal grandmother's house where she
filled each "nest" according to the favorite jelly flavor of each
of her grandchildren.
In a large bowl, cream the sugar and butter or shortening. Add
egg yolks, water, flour, vanilla and salt. Mix well and compress
into a ball.
Preheat oven to 350
Break pieces off to form small, walnut-size balls. Dip each ball
in unbeaten egg whites, then roll in ground nuts. Slightly
flatten ball to form disk, then press finger in center to form a
small well. Fill the well with a drop of jelly. (Don't put in to
much or it will melt over the side of the cookie.)
Bake at 350
for 15-20 minutes on a greased cookie sheet Remove
from oven and cool cookies on wire racks.
Yield: about 4 dozen.
Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD
Randy Shearer
-----
SLMR 2.1a
Are those cookies made with real Girl Scouts?
---------- Recipe via Meal-Master (tm) v7.02
Title: Orange Butter Thins
Categories: Cookies, Desserts
Servings: 1
2/3 c Butter, room temperature
1 c Sugar
1 Egg
1 1/4 c Flour
1/2 t Salt
4 t Grated orange rind
My mother, of Welsh heritage, was fond of a mid-afternoon sip of
tea, accompanied by light cookies. These were a favorite.
In a large bowl, cream butter and sugar. Add slightly beaten
egg, mixing well. Stir in flour, salt and grated orange rind.
Refrigerate dough for one half hour.
Preheat oven to 375
. Put a small walnut-size ball of batter on
a lightly greased cookie sheet. Cover with a square of wax paper
and press with the flat bottom of a glass until very flat and
thin.
Bake at 375
for 5 minutes. Cookies will be light brown when
done. Remove from cookie sheet with a spatula and let cool on
waxed paper.
Yield: 4 dozen.
Margo H. Tyler, Silver Spring, MD
Randy Shearer
-----
***********************************
Well as I live and breathe....am I ever glad to see you
back here! I'm so glad to see you I may have to go off
my diet for the day.
***********************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Chinese Almond Cookies
Categories: Cookies, Desserts
Servings: 1
4 c Flour
2 1/2 c Sugar
4 t Baking powder
1 t Baking soda
1 lb Shortening
2 Eggs, beaten
4 t Almond extract
Almond halves for garnish
Additional egg for glaze
These delicate cookies melt in your mouth and are the perfect
accompaniment to a Chinese banquet.
In a large bowl, sift the flour, sugar, baking powder and baking
soda together. Gradually beat in the shortening. When the
shortening is well blended, add beaten eggs and almond extract.
If mixture is sticky, add one or two more tablespoons flour.
When mixture is well blended, remove from bowl and separate into
four portions. Shape each portion into a log about 1-inch in
diameter. Wrap in plastic wrap and refrigerate for one hour.
Preheat oven to 350
. Lightly grease baking sheets.
Remove logs from refrigerator and cut each log into pieces 3/4-
inch thick. Use your hands to roll each slice into a ball. Place
the balls on cookie sheets and flatten slightly with your finger
tips. Brush gently with beaten egg and place half an almond in
the center of the cookie.
Bake at 350
for 12-15 minutes (do not allow cookies to brown
they should be almond colored). Remove from oven and let cookies
cool on cookie sheets for about two minutes, then remove to racks
to cool completely. (They tend to crumble if you remove
immediately to racks.) Store in tightly covered tins.
Note: These cookies may be frozen for up to 2 months Thaw in
original wrapping and, if desired, freshen in a warm oven for 4-5
minutes.
Yield: 7-8 dozen.
Jane Bradley, author of Southern Style (published by The American
Cooking Guild), Alexandria, VA
Randy Shearer
-----
QMPro 1.02 72-8799
And then Adam said, "What's a headache?"
---------- Recipe via Meal-Master (tm) v7.02
Title: Hungarian Nut Crescents
Categories: Cookies, Desserts
Servings: 1
-----------------------------------DOUGH-----------------------------------
1 c Butter
1 c Shortening
6 1/4 c Flour
2 T Yeast
1 pt Sour cream
3 Egg yolks
1 pn Salt
----------------------------------FILLING----------------------------------
1/2 lb Ground walnuts
1 1/4 c Sugar
1/4 t Cinnamon
1 t Vanilla
3 Egg whites, stiffly beaten
----------------------------------EGG WASH----------------------------------
1 Egg yolk
Few drops water
Extra sugar*
* for the pastry board
This legacy from my Hungarian grandmother links my children to
their Old World heritage in a most pleasing way! No one can eat
only one of these rich little crescents. Make sure you let the
dough chill overnight to make it easy to work with.
Editor's Note: You may want to cut recipe in half for a smaller
yield.
In a bowl, cut the butter and shortening into the flour until
the mixture is crumbly. In a separate bowl, mix the yeast into
sour cream, then add egg yolks and salt. Combine with the flour
mixture. Mix until smooth and the sides of the bowl are clean.
Form into a large ball and chill, covered, overnight.
To make filling, mix walnuts, sugar, cinnamon, vanilla and
stiffly beaten egg whites together in a bowl. To make egg wash
mix egg yolk and few drops of water in a small bowl.
Preheat oven to 350
. Sprinkle granulated sugar onto a pastry
board. Divide the dough into six portions. Work with one portion
at a time, refrigerating the dough you are not using. Roll out
the dough to 1/8-inch thick and sprinkle with more sugar. Cut
into 2 x 2-inch squares. Place a bit of the nut filling along one
end of the square and roll up. Form into a crescent. Place seam
side down on a greased cookie sheet. Paint with egg wash. Bake at
350
for 15-20 minutes. Remove from oven and cool on wire racks.
Yield: 10 dozen.
Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD
Randy Shearer
-----
QMPro 1.02 72-8799
This mind intentionally left blank.
---------- Recipe via Meal-Master (tm) v7.02
Title: Molasses Cookies
Categories: Cookies, Desserts
Servings: 1
3/4 c Margarine or shortening
1 c Granulated sugar
1 Egg
4 T Molasses
1 t Cinnamon
1 t Ginger
2 c Flour
2 t Baking soda
Extra sugar
There are a great variety of shapes and fillings you can use
when making hand shaped cookies. They tend to be more time
consuming to make than other types of cookies because each one
must be individually shaped. It's well worth the extra time, and
you may find you enjoy shaping the cookies as much as eating
them!
Dark, fragrant, dunk-them-in-milk-or-coffee cookies-like great
grandmother used to bake.
In a large bowl, cream margarine or shortening with sugar. Add
egg and blend. Add molasses and spices; mix well. Add flour and
baking soda and blend. Chill dough 30 minutes or overnight
(covered tightly).
Preheat oven to 325
. Shape dough into small balls, roll in
sugar and place 2-inches apart on cookie sheet. Bake at 325
10-12 minutes. Remove from oven and cool on wire racks.
Yield: 2 1/2 dozen.
Kathie Janger, Co-author of Knowing Beans About Coffee, McLean,
Randy Shearer
-----
**********************************************
CAN ANYONE TELL ME WHAT TO DO WITH PIG'S EARS?
**********************************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Walnut Crescents #2
Categories: Cookies, Desserts
Servings: 1
1 3/4 c Flour
1/3 c Sugar
1 1/4 c Ground walnuts
2 Egg yolks
1 c Sweet butter
Confectioners sugar
Legend has it that bakers started making pastry in the form of
crescents following the Turkish siege of Vienna in 1683.
Preheat oven to 350
In a large bowl, mix flour, sugar and ground walnuts. Make a
little well in the flour mixture and add the egg yolks. Cut
butter into small pieces and add to the flour mixture. Knead
thoroughly and shape into a ball. Add flour, if needed, to
prevent the dough from sticking to the bowl.
Cut the ball in 4 parts and shape each part in a roll about inch
thick. Cut 1/4-inch pieces and form small crescents in the palm
of your hand. Place crescents on a greased baking sheet and bake
about 9-10 minutes, until light brown.
While still warm, roll the crescents in the confectioners sugar
(be careful, they break very easily), then place them on a board
to cool. Store in a cookie tin. The flavor actually improves with
time.
Yield: about 3 dozen.
Franziska Mayer, Washington, DC
Randy Shearer
-----
DeLuxe
1.25 #12403
My biological clock has a snooze alarm.
---------- Recipe via Meal-Master (tm) v7.01
Title: Oatmeal Raisin Cookies
Categories: Cookies, Desserts
Servings: 48
1/2 c Margarine; softened 2 ts Cinnamon
1/2 c Shortening 1/4 ts Nutmeg
1 c Brown sugar, lt; packed 1/8 ts Ginger
1/2 c Sugar 1 1/2 c Flour; unsifted
2 Eggs 1 ts Baking soda
2 tb Water 1 ts Salt
2 tb Corn syrup, lt 3 c Oats, old fashioned
2 ts Vanilla 1 c Raisins
Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat
well. Combine flour baking soda and salt; add to creamed mixture. Beat
well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased
baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before
removing to cooling racks.
Bob Hogan
-----
*****************************************
Sue, cilantro is probably one of the BEST spices to have
EVER graced a food. I use it in many dishes such as:
Meat Loaf
Pico DeGallo (or somethin' like that)
All Salsa's
Pancakes
Jello
Alka-Seltzer
Eggs
Fried Potatoes
etc, etc, etc...
*****************************************
---------- Recipe via Meal-Master (tm) v7.01
Title: Traditional Decorated Christmas Cookies
Categories: Cookies, Desserts
Servings: 48
3/4 c Butter, unsalted; softened 1 ts Vanilla
1/2 c Sugar 1/4 ts Salt
1 Egg 2 1/4 c Flour; unsifted
1 tb Lemon peel; finely grated 1 tb Water; (use 2 if req'd)
-----------------------------------ICING-----------------------------------
3 Egg whites 2 ts Water; (use 3 if req'd)
1 lb Powdered sugar Food colors, sprinkles, etc
Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually
beat in flour until thoroughly incorporated. Add water, a few drops at a
time, only until dough starts to come away from side of bowl. Wrap dough
in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to
350 deg. Lightly grease 4 cookie sheets.
On lightly floured surface, roll out dough to 1/8" thickness. Cut out
var-ious shapes using cookie cutters or homemade cardboard patterns, or
free- hand. Reroll scraps and cut out. Make small holes with wooden pick
if planning to hang cookies.
Bake for 12 to 15 minutes or until beginning to brown around edges.
Removecookies to wire rack to cool before decorating.
Prepare icing: Beat egg whites in small bowl with electric mixer until
foamy. Slowly beat in the powdered sugar. Continue to beat untion thick
and creamy. Add just enough water to get a good spreading consistency.
Tint with food coloring, if you wish. Spread evenly over cookies.
Decorate with glitter, sprinkles, dragees and cinnamon red hots, if
Bob Hogan
-----
RM 1.0 00275
How Can You Tell When Yogurt Goes Bad..??
---------- Recipe via Meal-Master (tm) v7.01
Title: Dip and sprinkle
Categories: Desserts, Cookies
Servings: 60
-----------------------------------COOKIE-----------------------------------
2 1/3 c Sifted flour 1 Egg yolk
1/4 ts Salt 1 ts Vanilla
1 c Butter softened 1 c Finely ground almonds
2/3 c Sugar
-------------------------CHOCOLATE DIPPING MIXTURE-------------------------
6 oz Semi-sweet chocolate chips 1 tb Hot water
3 tb Butter Choc. or candy sprinkles
1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended.
2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in
wax paper. Refrigerate until firm, at least two hours.
3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler,
mark each log at 1/4 inch intervals. With a sharp thin knife, cut into
slices and put onto prepared cookie sheet, one inch apart.
4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet
and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot water,
melt chocolate chips and butter. Stir in hot water.
6. Lay sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper.
7. If using sprinkles, dip a few cookies and then sprinkle while
chocolate is still wet. Let dry at least one hour.
from: _Cookiemania_
Bob Hogan
-----
*************************************
Chipmunks roasting on an open fire...
I can't believe this is your tagline.
*************************************
---------------------------Meal-Master Recipe----------
Title: Mock MS Smiths Chocolate Chip Cookies
Categories: Cookies Chocolate
Servings: 11 DOZEN
2-1/4 lb Butter (5 sticks)
2 c Sugar
2 c Brown Sugar
4 c Flour
5 c Oatmeal
3 c Chopped Pecans
4 ea Eggs
2 t each - Vanilla, Coca, Baking Powder and Baking Soda
2-3 ea 12oz bags Nestle's Chocolate Chips
Cream together: Butter, Sugar and Brown Sugar. Add Eggs and Vanilla.
Mix together Flour, Oatmeal, Baking Soda & Baking Powder. Mix Wet &
Dry ingrediants. Add Chocolate Chips and Nuts. Mix well and let stand 10 min.
Make small teaspoon size balls and bake 2 inches apart on shiny cookie
sheet at 375 degrees for about 8 minutes. Cool on wire rack. Makes about
130 cookies.
Jeff Viets
-----
SLMR 2.1a #rgg3
Dorothy- hate OZ, took shoes, find your own way home Toto
--------------------------Meal-Master Recipe----------
Title: Pumpkin Cookie Bars
Categories: Cookies Pumpkin
Servings: 32 BARS
1 c Flour
1 c Libby's pumpkin
1/2 c Quick oats
1/4 c chopped nuts
1-3/4 t Cinnamon
3/4 c Evaporated milk
1/2 c Brown sugar (packed)-for topping
1 ea Egg, slightly beaten
1/2 c Brown sugar (packed)
1/3 c Sugar
1/2 t Allspice
1/2 c Butter (melted)
1/4 t Salt
1 ea 8oz cream cheese
1/4 c Orange Marmalade
Combine flour, oats, brown sugar, nuts and 1 teaspoon cinnamon.
Add butter, mix until crumbly. Press into bottom of 13x9x2 inch baking
dish. Bake in 350 deg oven for 20-25 minutes. Remove from oven. Lower
temp to 325 deg. Combine rest of ingredients. Pour over crust. Bake
at 325 deg 25-30 minutes or until toothpick inserted in center comes out
clean. Cool slightly and remove from pan. Cool completely on rack. Add
topping.
ORANGE CREAM CHEESE TOPPING
Beat together until fluffy one 8-ounce package of softened cream
cheese and 1/4 cup (King Kelly) orange marmalade. Spread over cooled
bars. Garnish with crushed granola, chopped nuts or zested orange peel.
Cut into 32 bars and serve.
Jeff Viets
-----
****************************
I will send you a modem hex that will add an extra teaspoon of pepper or
salt to all your recipes.
****************************
Reprinted from
" Heritage Cooking"
a publication of the
Ladies Auxillary
First United Pentecostal Church
P.O. BOX 1212
Kilgore,TX 75662
No copywrite
===================================================================
TITLE: FORGOTTEN COOKIES
BY: EVELYN WILLIAMS
CATEGORY: DESSERTS/SNACKS
2 egg whites
2/3 c. sugar
1 c. chocolate chips'
1 tsp. vanilla
1 c. chopped nuts
Beat egg whites until foamy. Gradually add sugar. Beat until
stiff. Add remaining ingredients. Mix well and drop by teaspoons
onto ungreased foil lined cookie sheet. Place in moderate preheated
oven at 350
. Turn off oven and don't remove from oven until cool
(over night). DON'T PEEK!!!!!
===================================================================
Lance Hillhouse
DeLuxe
1.25 #12403
Santa's elves are a gang of subordinate Clauses.
---------- Recipe via Meal-Master (tm) v7.02
Title: Kisses #1
Categories: Chocolate, Cookies, Desserts
Servings: 1
4 Egg whites
1 lb Confectioners sugar
1 t Lemon juice
3/4 lb Walnuts,broken into quarters
If you have egg whites left over from other recipes, use them
for making kisses. For the holidays you can dress them up by
sprinkling some green sugar or red cinnamon hearts on each kiss
to make them more festive.
Preheat oven to 250
In a large bowl, beat egg whites until stiff; add sugar and
lemon juice. Continue beating on high speed until mixture is very
stiff (this takes a few minutes). Stir in nuts.
With a teaspoon, place small mounds on a greased and floured
cookie sheet. Bake at 250
for about 30 minutes. Kisses should
be set, but not brown.
Variation: Substitute chocolate chips for walnuts.
Yield: 3 dozen.
Maria Bappert, Foods editor, The good news weekly, Chicago, IL
Randy Shearer
-----
* OLX 2.1 TD * Your new credit limit is $1. Have a nice day.
---------- Recipe via Meal-Master (tm) v7.02
Title: Chocadamia Coconut Delights
Categories: Cookies, Desserts
Servings: 1
1 c Butter
1 1/2 c Sugar
2 Eggs
1 t Vanilla
2 c Flour
2/3 c Hershey's(R) cocoa
2 t Baking powder
1 t Baking soda
1/2 t Salt
1 c Macadamia nuts*
3/4 c Shredded coconut
*coarsely chopped
Designed for chocoholics who are seeking to expand their
horizons, this exotic specialty boasts a flavor full of richness
and intrigue.
Preheat oven to 350
In a large bowl, cream butter, sugar, eggs and vanilla until
light. Sift together flour, cocoa, baking powder, baking soda and
salt. Add to creamed mixture and mix well. Stir in chopped
macadamias and coconut.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350
for 8-10 minutes. Remove cookies to wire rack to cool completely.
Yield: 3-4 dozen.
Karen Hays, Chicago, IL
Randy Shearer
-----
SLMR 2.0
Didn't I see your picture on a Grocery Sack..??
---------- Recipe via Meal-Master (tm) v7.02
Title: Spicy Oatmeal Cookies
Categories: Cookies, Desserts
Servings: 1
1 3/4 c Sifted all-purpose flour
1/2 t Baking soda
1/2 t Salt
1 1/2 t Ground cinnamon
2 Eggs, well beaten
1 c Sugar
1 c Butter or margarine, melted
4 T Molasses
4 T Milk
2 1/4 c Quick-cooking oats
1/2 c Dark seedless raisins
1/2 c Coarsely chopped nuts
Big, soft and delicious!
Preheat oven to 325
In a bowl, sift together flour, baking soda, salt and cinnamon.
In a separate bowl, combine remaining ingredients. Stir to blend;
add sifted ingredients and beat until thoroughly mixed.
Lightly grease cookie sheets (or use non-stick cookie sheets).
Drop dough by rounded tablespoonfuls onto cookie sheets about 2
inches apart. Bake at 325
10-12 minutes or until edges are
slightly brown. Remove carefully and cool on wire racks. Store in
airtight containers.
Variation: If children under 2 years old will be eating these,
use sunflower seeds instead of nuts.
Yield: 5 dozen.
Martina Boudreau, St. Louis, MO
Randy Shearer
-----
QMPro 1.01 41-8803
Thesaurus: ancient reptile with an excellent vocabulary
---------- Recipe via Meal-Master (tm) v7.02
Title: Raisin Granola Cookies
Categories: Chocolate, Cookies, Desserts
Servings: 1
1 3/4 c Regular granola
1 1/2 c All-purpose flour
1 c Sweet butter, softened
3/4 c Sugar
3/4 c Packed dark brown sugar
1 t Baking soda
1 t Salt
1 t Vanilla extract
1 Egg
1 c Raisins
1/2 c Unsalted peanuts,*
* coarsely chopped
Granola and brown sugar give this cookie its crunch and rich
flavor.
Preheat oven to 350
In a large bowl, measure all ingredients except raisins and
peanuts. With mixer at low speed, beat ingredients until just
mixed; increase speed to medium and beat 2 minutes, occasionally
scraping bowl with rubber spatula. Stir in raisins and peanuts
until mixture is well blended.
Drop dough by heaping teaspoonfuls, about 2 inches apart on
greased cookie sheet.
Bake 10-14 minutes at 350
until cookies are lightly browned
around edges. Remove cookies to wire racks and allow to cool
completely. Store cookies in a tightly covered container up to 1
week.
Variations:
Chocolate-Granola Cookies: prepare dough as for Raisin Granola
cookies but substitute 6 ounces of semi-sweet chocolate pieces
for half cup of raisins.
Date-Granola Cookies: Substitute 1 cup of chopped, pitted date.
for raisins.
Yield: 3-4 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
SLMR 2.1a
Psychoanalysis is Freudulent.
---------- Recipe via Meal-Master (tm) v7.02
Title: Gramma's Chocolate Cookies
Categories: Chocolate, Cookies, Desserts
Servings: 1
1 c Brown sugar
1/2 c Butter or margarine
1 Egg
1/2 c Cocoa
1 1/2 c Flour
1/2 t Baking soda
1/2 c Milk
1 t Vanilla
1/2 c Chopped walnuts
-----------------------------------ICING-----------------------------------
1 c Confectioners sugar
2 T Cocoa
1/2 t Vanilla
2 T Butter
Milk
Nothing, absolutely nothing, was as delectable as these cookies
that my grandmother taunted us with.
Preheat oven to 350
In a large bowl, combine brown sugar and butter; mix well. Beat
egg and add to creamed mixture; mix well. Add cocoa and mix.
In a separate bowl, measure flour and baking soda. Add dry
ingredients alternately with milk to egg and cocoa mixture. Stir
in vanilla and chopped nuts. Drop by teaspoonfuls onto a cookie
sheet and bake at 350
for 10-12 minutes. Remove to wire racks
and let cool.
While cookies are baking, make icing by combining all
ingredients. Thin with a little milk if icing is too thick.
When cookies have cooled, frost with chocolate icing.
Yield: 3 dozen.
Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA
Randy Shearer
-----
*************************************
Well, maybe what we all really need are dishwashers. I always love
watching the great chef shows on TV, where they cook away and shove
the dirty dishes off to the side, where they simply disappear!
*************************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Oatmeal Chip Cookies
Categories: Chocolate, Cookies, Desserts
Servings: 1
1 c Uncooked quick-cooking oats
3/4 c All-purpose flour
1/2 c Packed brown sugar
1/2 t Salt
1/2 t Vanilla extract
1/2 c Shortening
1/4 c Sugar
1 Egg
1/2 t Baking soda
1/2 c Chopped walnuts
1 c Mini chocolate chips
A combination of two favorite cookies: oatmeal and chocolate
chip.
Preheat oven to 375
In a large bowl, with mixer at medium speed, beat all
ingredients except walnuts and chips until well mixed,
occasionally scraping bowl. Stir in walnuts and chocolate chips.
Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets.
Bake at 375
for 12 minutes or until lightly browned Immediately
remove cookies to wire racks and let cool.
Yield: 3 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
RM 1.0 00169
Looks like your PC's been freebasing electrons again.
---------- Recipe via Meal-Master (tm) v7.02
Title: Larry's Tropical Treats
Categories: Chocolate, Cookies, Desserts
Servings: 1
1/2 c Butter
1/2 c Brown sugar
1/2 c White sugar
1 Egg
1/2 t Vanilla
1 c + 2 T all-purpose flour
1/2 t Salt
1/2 t Baking soda
4 oz Candied papaya, chopped
4 oz Candied mango, chopped
4 oz Candied pineapple, chopped
4 oz Dried apricot, chopped
8 oz Chopped Macadamia nuts
8 oz White chocolate chunks
A taste of the tropics in every bite!
Preheat oven to 375
In a large bowl, cream butter. Gradually add brown and white
sugars and beat until creamy. Beat in egg and vanilla.
Sift and stir in flour, salt and baking soda. Fold in candied
fruits, nuts and white chocolate.
Drop batter by teaspoonfuls, well apart, on a greased cookie
sheet. Bake at 375
for about 8-10 minutes. Remove to wire racks
and let cool.
Note: If you can't purchase all of the candied fruits, use what
you have on hand-it will still be scrumptious.
Yield: 2 1/2 - 3 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
OLX 2.2
I'll be mellow when I'm dead.
---------- Recipe via Meal-Master (tm) v7.02
Title: Ed's Famous Cowboy Cookies
Categories: Chocolate, Cookies, Desserts
Servings: 1
1 1/2 c All-purpose flour
1/2 c Whole wheat flour
1/2 t Baking powder
1/2 t Salt
1 c Shortening
1 c Packed brown sugar
1 c Granulated sugar
2 Eggs
1 t Vanilla
2 c Quick-cooking oats
3/4 c Chopped dates
1/2 c Chopped raisins
1/2 c Chopped pecans
3/4 c Chocolate bits
----------------------------------OPTIONAL----------------------------------
Coconut, dried apricots,
Chopped walnuts,
Butterscotch chips, etc.
This recipe is from my father-in-law Ed Stang. He just dumped in
whatever goodies are on hand; they always taste great.
Preheat oven to 350
In a medium bowl add all-purpose and whole wheat flours, baking
powder and salt. In a large bowl, cream shortening and sugars;
blend in eggs and vanilla. Beat well.
Add dry ingredients and mix well. Add oats, fruit, nuts and
chocolate bits; mix in thoroughly. Dough will be crumbly.
Drop by teaspoonfuls onto greased cookie sheets, using fingers
to shape together. Bake at 350
about 12 minutes or until golden
brown. Remove to rack to cool.
Yield: about 6 dozen.
Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer
-----
******************************
Yes. Everclear is 190 proof grain alcohol. It virtually
has no flavor other than "rough". Mixed in gelatin, it can
not be detected. Where on the other hand, 151 rum still
packs a whallop in gelatin if moderation is not practiced.
But, the rum actually enhances the flavor of the gelatin.
******************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Christmas Angel Cookies
Categories: Cookies, Desserts
Servings: 1
1/2 c Shortening
1/2 c Cream cheese, softened
1 c Light brown sugar,*
1/2 c Granulated sugar
2 Eggs
3 c Flour
1/2 t Baking soda
1/2 t Salt
1 T Vanilla
2 c Candied fruit, mixed
2 c Broken pecans or almonds
* firmly packed
The cream cheese gives these cookies a smooth texture, while the
fruits sparkle and sweeten the flavor. Nice for using the candied
fruits that didn't make it into the fruit cake.
Preheat oven to 350
In a large bowl, cream shortening and cream cheese until smooth
and fluffy. Add sugars and eggs, mixing well. In a seperate bowl,
sift flour, baking soda and salt together.
Add flour mixture to egg and sugar mixture; add vanilla. Mix
well. Add candied fruit and nuts.
Drop by rounded spoonfuls onto lightly oiled cookie sheet and
bake at 350
for about 10-12 minutes. The cookies will be just
browned at the edges.
Hint: You may have to mix candied fruit and nuts in with your
hands; a little shortening on your fingers will keep the mixture
from sticking.
Yield: 3 dozen.
Irene Holloway, Chevy Chase, MD
Randy Shearer
-----
QMPro 1.02 41-6749
Call me anything. Don't call me late for supper!!
---------- Recipe via Meal-Master (tm) v7.02
Title: Pineapple Muffin Cookies
Categories: Cookies, Desserts
Servings: 1
1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 t Baking soda
1/2 t Salt
1/4 t Nutmeg
1/2 c Walnuts, chopped
A last minute substitute gave a new twist to an old Amish recipe
for raisin cookies. The cupboard was bare so leftover pineapple
was substituted for the raisins. Everyone preferred the pineapple
version. (Editor's Note: We called these Pineapple Muffins
Cookies, because they came out big and soft.)
Preheat oven to 350
In a large mixing bowl, cream shortening, sugar and egg. When
light and fluffy, stir in crushed pineapple with juice.
Sift flour, baking soda, salt and nutmeg together and stir into
batter. When the mixture is well blended, stir in nuts.
Drop by teaspoonfuls 2 inches apart on greased baking sheets.
Bake at 350
for 8-10 minutes. Cool on wire racks.
Yield: 5 dozen.
Heather Hephner, Associate Editor, Food & Family Life, Better Home
and Gardens, Des Moines, IA.
Randy Shearer
-----
QMPro 1.01 41-8803
Tag lines are meant to be adopted. Take one home.
---------- Recipe via Meal-Master (tm) v7.02
Title: Benne (Sesame Seed) Cookies
Categories: Cookies, Desserts
Servings: 1
1 c Benne (sesame) seeds
1 1/2 c Brown sugar, packed
1 c All-purpose flour
1/4 t Baking powder
1/4 t Salt
3/4 c Butter or margarine, melted
1 Egg
1 t Vanilla
Known as sesame seeds in most of the country, "benne" is the
name southerners learned to call these seeds, which were brought
from Africa by slaves. Toasting benne seeds develop their flavor
and also gives these cookies a slightly crunchy texture.
Heat oven to 375
. Toast benne seeds on ungreased baking sheet
until light brown, 10 to 12 minutes. Watch closely so they don't
burn.
In a large bowl, mix all ingredients. Drop dough by 1/2
teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake
at 375
until light brown, about 4-6 minutes. Cool about 2
minutes before removing from baking sheets to wire rack to cool
completely. Store in tightly covered cookie tin when thoroughly
cooled.
Yield: about 6 dozen.
Pat Thomas, retired food editor, Yakima WA
Randy Shearer
-----
DeLuxe
/386 1.25 #6807
Beware of programmers carrying screwdrivers.
---------- Recipe via Meal-Master (tm) v7.02
Title: Walnut Hermits
Categories: Cookies, Desserts
Servings: 1
1 c Shortening or butter
2 c Brown sugar
2 Eggs
3 1/2 c All-purpose flour
1 t Baking powder
1 t Baking soda
1/2 t Salt
2 t Cinnamon
1 t Nutmeg
1/2 c Sour cream or buttermilk
1 c Chopped walnuts
2 c Raisins
1 c Chopped dates
Whole walnuts
A simple cookie that goes well with a cold glass of milk.
Preheat oven to 350
In a large bowl, blend together shortening or butter and brown
sugar. Beat in eggs. Stir in flour, baking powder, baking soda
and salt. Add spices. Stir in sour cream or buttermilk, then add
walnuts, raisins and dates. Stir well.
Drop by teaspoonfuls onto a greased cookie sheet. Top each
cookie with a whole walnut. Bake 12-15 minutes at 350
. Remove to
a wire rack to cool.
Yield: 6 dozen.
Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN
Randy Shearer
-----
**************************************
Hmmmmm...accessing...accessing...accessing...accessing...I THINK its a
highly secret proportion of seltzer,choc syrup, and malt powder...ONLY.
**************************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Florentines
Categories: Chocolate, Cookies, Desserts
Servings: 1
1 c Blanched almonds,*
1/2 c Mixed candied fruits &peels*
1/3 c Butter
1/3 c Milk
1/4 c Sugar
2 T Honey
1/4 c To 1/2 c all-purpose flour
3/4 c Semi-sweet chocolate pieces
2 T Shortening
* finely chopped
These crisp, nutty cookies are said to be a gift from Florence,
Italy. The thin layer of chocolate spread over the bottoms makes
them taste positively decadent.
Preheat oven to 350
In a bowl combine almonds, fruits and peels; set aside. In a
medium saucepan combine butter, milk, sugar and honey. Bring to a
full rolling boil, stirring occasionally. Remove from heat. Stir
in almond mixture; stir in 1/4 cup flour (adding more if mixture
is too liquidy).
Drop by level tablespoonfuls, at least 3 inches apart, onto a
greased and floured baking sheet. (Prepare only 6 cookies at a
time on a baking sheet.) Using back of spoon, spread dough to 3-
inch circles. Bake at 350
for 8-10 minutes. Remove from oven and
let stand 1 minute on baking sheet. Carefully remove with spatula
to waxed paper. Cool completely.
In a small saucepan melt chocolate pieces and shortening over
low heat. When cookies are cooled, evenly spread bottom of each
cookie with about 1 teaspoon of the chocolate mixture. When
chocolate is almost set, draw wavy lines through it with tines of
a fork. Store cookies, covered, in refrigerator.
Yield: 28 cookies.
Pat Thomas, retired food editor, Yakima WA
Randy Shearer
-----
SLMR 2.1a
My pet bird comes from Mozam-beak.
---------- Recipe via Meal-Master (tm) v7.02
Title: Rock Cookies
Categories: Cookies, Desserts
Servings: 1
2/3 c Butter
1 c Brown sugar
2 Eggs
2 c Flour
1 1/2 t Cinnamon
1/2 t Cloves
1 t Baking powder*
8 oz Raisins
8 oz Chopped dates
1 c Chopped nuts
* dissolved in a little warm water
This mildly spicy cookie will be a big hit with everyone who
loves fruit and nuts.
Preheat oven to 375
In a large bowl, cream butter with sugar and eggs until fluffy.
In a separate bowl, sift flour with cinnamon and cloves. Slowly
beat flour into butter and sugar. Add the dissolved baking soda.
Stir in raisins, dates and nuts. Drop by teaspoonfuls onto
ungreased baking sheet. Bake at 375
for 7-9 minutes. Remove from
oven and cool on wire rack.
Yield: 4 dozen.
Maria Bappert, Food Editor, The Good News Weekly, Chicago, IL
Randy Shearer
-----
... Money isn't everything...usually it isn't even enough...
---------- Recipe via Meal-Master (tm) v7.02
Title: World's Best Chocolate Chip Cookies
Categories: Chocolate, Cookies, Desserts
Servings: 1
3/4 c Granulated sugar
1 c Brown sugar
1 c Butter
1 T Vanilla
2 Eggs, slightly beaten
3 c Flour
3/4 t Baking soda
3/4 t Salt
3 c Semi-sweet chocolate chips
1 c Chopped nuts (optional)
This recipe is said to have come from a famous cookie maker. So
make, bake, and compare to see if these cookies aren't "the real
thing." One feature that distinguishes these cookies from
traditional chocolate chip cookies is their perfect size. It
comes from using a small size ice cream scoop to drop them onto
the cookie sheet.
Preheat oven to 350
In a large bowl, combine sugars; add in butter and cream
together with the sugar. Add vanilla and eggs; mix together.
In a separate bowl sift the dry ingredients and add to the
creamed mixture. Mix well; the dough will be stiff. Add the
chocolate chips and nuts (if using).
Line the cookie sheets with baking parchment or wax paper. Drop
dough with a small ice cream scoop onto the sheets. Bake 10-12
minutes at 350
. Remove from oven and cool on wire racks.
Variation: For ice cream sandwiches, turn one cookie face down,
place a scoop of ice cream on it and top with another cookie.
Yield: 2 1/2 dozen.
Sally Meddock, author of Super Soups (published by The American
Cooking Guild), Redondo Beach, CA
Randy Shearer
-----
I'm looking for good recipes that use semolina flour.
---------- Recipe via Meal-Master (tm) v7.02
Title: Variations on World's Best Chocolate Chip Cookies
Categories: Chocolate, Cookies, Desserts
Servings: 1
See Worlds best... recipe
Start with the basic World's Best Chocolate Chip recipe (on the
preceding page), and make changes as shown. All variations should
be baked in a preheated 350
oven for 10-12 minutes unless
otherwise stated.
Creme de Menthe Chocolate Chip
Substitute 2 Tablespoons Creme de Menthe liqueur for 1
Tablespoon vanilla, and use 3 cups mint chocolate chips instead
of 3 cups semi-sweet chocolate chips.
Butterscotch Beauties
Substitute 3 cups butterscotch chips for 3 cups semi-sweet
chocolate chips.
Chunky Peanut Butter Chip Cookies
Substitute 3 cups Reeses(R) peanut butter chips and 1 cup
chopped peanuts for 3 cups semi-sweet chocolate chips.
Kiss Your Cookies
Form chocolate chip dough around a Hershey's Chocolate Kiss(R).
Roll dough in your hand to form a ball and bake on cookie sheet
9-11 minutes at 350
Amaretto Almond
Substitute 1/2 Tablespoon almond extract and 2 Tablespoons
Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond
extract total if you do not want to use liqueur) and add 1 cup
sliced almonds along with semi-sweet chocolate chips.
Kahlua(R) Chocolate Chip
Substitute 3 cups milk chocolate chips for the semi-sweet
chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1
Tablespoon vanilla.
Caramel Kings with Nuts
Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R)
caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup
chopped nuts (listed as optional in ingredients). Chop caramels
into 8 small bits per piece. Mix with chopped nuts and stir into
dough.
Triple Chocolate Delight
Substitute 1 cup milk chocolate chips, 1 cup semi-sweet
chocolate chips and 1 cup white chocolate chips for 3 cups semi-
sweet chocolate chips.
Raisinette(R) Dreams
Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate
chips.
Reeses(R) Peanut Butter Chocolate Chip Cookies
Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2
cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate
chips. Add 1 cup chopped peanuts (optional).
Heath Bar(R) Cookies
Substitute 6 Heath Bars(R) (original or soft and chewy style for
3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars
per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12
pieces.
Bill's Chewy Gooeys
Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet
chocolate chips for 3 cups semi-sweet chocolate chips. Cut each
caramel into 4 thin slices.
Randy Shearer
-----
DeLuxe
1.25 #12403
I tried the rest but bought this anyway!
---------- Recipe via Meal-Master (tm) v7.02
Title: Sandwich Cookies
Categories: Cookies, Desserts
Servings: 1
2 Egg yolks
2 T Milk
2 1/4 c All-purpose flour
3/4 c Sugar
3/4 c Butter or margarine,softened
1 t Vanilla extract
1/4 t Salt
---------------------------BUTTER CREAM FROSTING---------------------------
4 T Sweet butter
1/2 c Solid shortening
1 pn Salt
1/2 lb Confectioners sugar*
1 1/2 T Milk
1/2 t Vanilla
1/2 T Water
3 dr Green food color
3 dr Red food color
3 dr Yellow food color
* (2 cups loosely packed)
Children will love these-they are fun to make and to eat. Adults
will also find them irresistible.
Preheat oven to 375
In large bowl, with mixer at low speed, beat egg yolks and milk
until well blended. Add flour, sugar, butter, vanilla and salt;
beat ingredients until just mixed. Increase speed to medium and
beat 2 minutes, occasionally scraping bowl. Divide dough in half.
On floured pastry cloth, with lightly floured stockinette-
covered rolling pin, roll one dough half 1/8-inch thick. With 2
1/4-inch fluted-edged cookie cutter, cut dough into rounds; with
1/2-inch round cutter, cut out centers from half of rounds.
Reserve the dough scraps.
Using a pancake turner, place rounds 1/2-inch apart on un-
greased cookie sheets; bake at 375
8-10 minutes until lightly
browned. With pancake turner, remove cookies to wire racks to
cool completely.
Repeat cutting and baking with second half of dough, rerolling
scraps.
Prepare frosting: In the bowl of an electric mixer, place all
frosting ingredients (except food color) and beat at low speed
for 2 minutes. Scrape sides of bowl and continue beating at high
speed for 6 minutes. Divide frosting into thirds and tint with
food color.
On bottom side of cookie without a hole, spread teaspoonful of
either green, pink or yellow frosting; top with a cookie with a
hole in it to make a "sandwich." Repeat with remaining cookies
and frosting. (Use any leftover frosting for graham crackers or
cupcakes.)
Yield: about 42 sandwich cookies.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
**************************
I'm also on the lookout for any/all variations of felafel recipes that are
in your possession. (Yes this means you) [;-|)]
**************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Old Fashioned Sugar Cookies
Categories: Cookies, Desserts
Servings: 1
3 1/4 c All-purpose flour
1 1/2 c Sugar
2/3 c Shortening
2 Eggs
2 1/2 t Double-acting baking powder
2 T Milk
1 t Vanilla extract
1/2 t Salt
1 Egg white*
----------------------------------TOPPING----------------------------------
Finely chopped nuts or
Granulated sugar
* slightly beaten with 1 Tablespoon water
Let your children pick out their favorite cookie cutters for
these sweet sugar cookies.
ln a large bowl, measure all ingredients except egg white and
topping. With mixer at medium speed, beat until well mixed
scraping sides of bowl. Mixture will be crumbly.
Shape dough into ball and wrap with waxed paper; refrigerate for
2 to 3 hours until easy to handle.
When ready to start baking, preheat oven to 400
and lightly
grease cookie sheets.
On lightly floured surface, roll half of dough at a time,
keeping rest refrigerated. For crisp cookies, roll dough paper-
thin. For softer cookies roll out dough 1/8 to 1/4-inch thick.
With floured cookie cutters, cut dough into various shapes
Reroll dough trimmings and continue to cut shapes.
Place cookies 1/2-inch apart on cookie sheets. To glaze, brush
tops of cookies with the beaten egg white and water mixture
Sprinkle cookies with finely chopped nuts or granulated sugar.
Bake for 8 minutes at 400
or until very light brown. Remove
cookies to rack; cool completely.
Yield: 5 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
QMPro 1.02 41-6749
Will someone shut that man up!!!!
---------- Recipe via Meal-Master (tm) v7.02
Title: Ginger Cookies
Categories: Cookies, Desserts
Servings: 1
3 1/2 c Flour
1 t Baking soda
1 1/2 t Ginger
1 1/2 t Cinnamon
1 t Cloves
1/4 t Cardamom
1/2 c Sweet butter
3/4 c Sugar
1 Egg
3/4 c Molasses
1/2 t Salt
2 t Grated orange rind
This gingery cookie is crisp and has a hint of orange flavor. It
is ideal for gingerbread people or holiday cookie shapes.
In a large bowl, sift together flour, baking soda and spices. In
a medium bowl, cream butter and sugar together, then add egg,
molasses, salt and orange rind. Mix well. Stir into dry
ingredients. Form dough into a ball shape. Wrap in plastic wrap
and chill overnight.
Preheat oven to 375
. Roll out to 1/4-inch thick on floured
surface. Cut into desired shapes. Place shapes unto ungreased
cookie sheets and bake at 375
for 8-10 minutes until lightly
browned around edges. Transfer to wire racks to cool.
Note: Dough will keep up to one week, refrigerated. Cookies can
be stored up to 3 weeks in cookie tins.
Variation: Decorate cookies with raisins, colored sugar, silver
dots, etc. before cooking. Or ice them after they have cooled.
Yield: 3 1/2 dozen.
Amanda Cushman, freelance recipe developer and food writer,
New York, NY
Randy Shearer
-----
* If you see an onion ring -answer it!
---------- Recipe via Meal-Master (tm) v7.02
Title: Cinnamon Stars
Categories: Cookies, Desserts
Servings: 1
1 1/4 c Flour
1 c Sugar
1 c Ground walnuts
2 Egg yolks
Grated rind of 1/2 lemon
1 t Cinnamon
1/2 t Ground cloves
10 T Sweet butter
-----------------------------------ICING-----------------------------------
1 1/2 c Confectioners sugar
1 Egg white
2 T Lemon juice
2 dr Yellow food coloring (opt.)
A must on your Christmas cookie tray. Despite the lemony
frosting, the cinnamon flavor comes through.
On a pastry board, mix flour, sugar and walnuts. Form a mound,
make a well and add the egg yolks, lemon rind and spices. Cut the
butter in small pieces and add to the flour mixture. Knead
thoroughly to make a smooth dough.
Let dough rest for 30 minutes in the refrigerator.
Preheat oven to 350
. Roll dough out with a rolling pin to 1/8-
inch thick and cut into star shapes with a cookie cutter. Bake at
350
until cookies are lightly browned, about 10 minutes. Let
cool and decorate with the icing.
To make icing, mix sugar, egg white, lemon juice and yellow food
coloring (if using) in a bowl until very smooth. (Icing has to be
thick enough so it will not run off stars.) Spread evenly with a
pointed knife on the stars. Let icing dry overnight. Store in a
cookie tin.
Note: If you like a less sweet cookie, omit the icing.
Yield: 6 dozen.
Franziska Mayer, Washington, DC
Randy Shearer
-----
***********************************
In the last year we have had an extensive interchange here about use of
miscellaneous pig parts as food delicacies. I feel an urge to resume
that discussion with particular attention to pickling such parts. I
herewith summon strength of character and true grit and do not embark on
a resumption of that subject.
***********************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Cinnamon-Almond Butter Cookies
Categories: Cookies, Desserts
Servings: 1
1 3/4 c All-purpose flour
3/4 c Butter or margarine,softened
1 t Almond extract
1/8 t Salt
1/2 c Sugar, divided
1 Egg white, slightly beaten
1/8 t Ground cinnamon
1/3 c Almonds*
* toasted diced & buttered
This is an elegant cookie with a sweet almond flavor.
In a large bowl, measure flour, butter or margarine, almond
extract, salt and 1/4 cup sugar. With mixer at medium speed, beat
ingredients until well mixed, occasionally scraping bowl with
rubber spatula. (Mixture will be crumbly.)
With hands, shape into ball. If dough is too soft to roll out,
cover and refrigerate until firm.
Preheat oven to 325
On lightly floured surface, with floured rolling pin, roll dough
into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into
strips 3 x 1-inch. Place strips on greased cookie sheets and
brush with slightly beaten egg whites.
In a small bowl, mix remaining 1/4 cup sugar with cinnamon and
almonds; sprinkle on cookies. Bake 15 minutes at 325
or until
golden. With pancake turner, remove cookies to wire racks and
allow to cool.
Yield: 3 dozen.
Larry Rosenberg, author of Muffins & Cupcakes (published by The
American Cooking Guild), Fairview, NJ.
Randy Shearer
-----
RM 1.0 00169
Looks like your PC's been freebasing electrons again.
---------- Recipe via Meal-Master (tm) v7.02
Title: Iced Molasses Cookies
Categories: Cookies, Desserts
Servings: 1
1 c Molasses
1 c White sugar
1 c Shortening
1 c Hot water
3 t Baking soda
1 t Ground ginger
2 t Cinnamon
6 c (approx.) flour, sifted
----------------------------------FROSTING----------------------------------
2 Egg whites
3 c Confectioners sugar
1/2 t Vanilla
Food coloring (optional)
Children love these because the ginger and molasses flavors are
not overwhelming.
In a large bowl, mix molasses, sugar, shortening and hot water.
Stir to combine thoroughly, although shortening doesn't need to
melt completely.
In a separate bowl, mix baking soda, ginger and cinnamon with 4
cups of flour. Mix into liquids, stirring to blend well.
Gradually add enough of the additional flour to make a dough
stiff enough to roll. Chill 1-2 hours before baking.
Preheat oven to 350
. Grease cookie sheets. Roll out dough to
about 1/6-inch thick and cut shapes with your favorite cookie
cutter. Bake 8-11 minutes at 350
until done. Cool completely and
frost with decorative frosting. Cookies can also be dusted with
decorative sugar or sprinkles prior to baking.
To make frosting, beat egg whites until frothy, then beat in
sugar and vanilla. If you like, separate the icing into several
bowls and add a drop or two of food coloring. To yellow, add 1/2
teaspoon lemon extract.
Yield: 7-10 dozen, depending on size of cookie cutters.
Martina Boudreau, St. Louis, MO
Randy Shearer
-----
OLX 2.1 TD
His elevator doesn't go all the way to the top floor.
---------- Recipe via Meal-Master (tm) v7.02
Title: Pistachio Sugar Cookies
Categories: Cookies, Desserts
Servings: 1
1/2 c Butter
1 c Sugar
1 lg Egg
1 t Vanilla
1 1/4 c Sifted flour
1 t Baking powder
1/4 t Salt
1/3 c Finely chopped pistachios
The whole kitchen will smell wonderful. These freeze well if
tightly wrapped.
In a large bowl, cream butter and sugar until soft and fluffy;
beat in egg and vanilla. Combine flour, baking powder and salt;
add to creamed mixture and mix well. Chill dough thoroughly.
Preheat oven to 375
. Roll dough out to 1/4-inch thick on
lightly floured board. Cut with cookie cutters and arrange on
ungreased cookie sheets. Sprinkle chopped pistachios on top;
press down lightly.
Bake at 375
for about 5 minutes or until edges start to brown.
Remove to wire racks to cool.
Yield: 3 dozen.
Kathleen Stang, freelance food writer, Seattle, WA
Randy Shearer
-----
****************************************
Gosh I love life in the country! We've also got apple, peach, and pear
trees that look like they'll be bearing a bumper crop, the green beans
(actually, Royal Purple but they turn green when you cook them) will be
burying us soon. We've got cucumbers, squash, watermelons, onions,
canteloupes, tomatoes, bell peppers, jalapenos, cherry peppers, okra,
corn, potatoes, and yams that are doing well. More chickens than you
can shake a stick at (one momma aracauna -- the easter egg chickens --
just hatched off another dozen babies, and I just bought 25 buff
orpingtons which gives us around 75-100 of the cackling little
critters), 3 nanny goats (milking two of them), another nanny joining
the herd this weekend, two billy goats being fattened up for slaughter,
a gaggle of geese, a small flock of ducks, about half a dozen turkeys,
and about a bizillion rabbits.
*****************************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Sour Cream Cookies
Categories: Cookies, Desserts
Servings: 1
1 c Sugar
1/4 c Shortening
1/4 c Butter
1 Egg
1 t Vanilla
2 2/3 c All-purpose flour
1 t Baking powder
1/2 t Baking soda
1/2 t Salt
1/4 t Nutmeg
1/2 c Dairy sour cream
Sugar*
* to sprinkle on top of cookies
Sour cream adds a special touch to many foods, including these
delicious cookies. For a perfect snack, serve with a big glass of
cold milk or with hot tea.
Preheat oven to 425
In a large bowl, mix sugar, shortening, butter, egg and vanilla
until light and fluffy. Stir in remaining ingredients and mix
well.
Divide dough into 3 parts. Roll out each part 1/4-inch thick on
lightly floured cloth-covered board. Cut with 2-inch cookie
cutter and sprinkle with sugar. Place on ungreased baking sheet
and bake at 425
for about 6-8 minutes, or until almost no
imprint remains when touched lightly in center. Remove to wire
racks to cool.
Yield: 4 1/2 dozen.
Pat Thomas, retired food editor, Yakima WA
Randy Shearer
-----
SLMR 2.0
What Makes Teflon Stick To The Pan..??
---------- Recipe via Meal-Master (tm) v7.02
Title: Raspberry Bars
Categories: Cookies, Desserts
Servings: 1
1 1/2 c Flour
1 c Brown sugar, packed
1 t Salt
2 c Quick-cooking oatmeal
1 c Butter
1 1/2 c Seedless raspberry jam,*
1/2 c Chopped pecans
* or preserves or conserve
Bar cookies are easy to prepare because they are spread in a pan
and baked all at one time. They should be cooled before cutting.
This is such an easy recipe-but it tastes like you spent hours
preparing it. It's great for brunch and coffee klatches!
Preheat oven to 375
In a large bowl, combine flour, sugar, salt and oatmeal. Cut in
all but two tablespoons butter. Press 1/2 of flour mixture evenly
into a greased 13 x 9-inch pan. Spread jam over batter in pan,
then top with remaining flour mixture. Dot with two tablespoons
butter and with chopped pecans.
Bake at 375
for 20-25 minutes. Let cool completely, then cut
into rectangles.
Variation: Use other types of jam, such as apricot.
Yield: 24.
Suzanne J. Brown, owner SBJ Communications, Skillman, NJ
Randy Shearer
-----
SLMR 2.1a
Frankly Scarlet, I don't give a damn!
---------- Recipe via Meal-Master (tm) v7.02
Title: Apricot Squares
Categories: Cookies, Desserts
Servings: 1
2/3 c Dried apricots
1/2 c Butter, softened
1/4 c Sugar
1 1/3 c Flour, divided
1 c Light brown sugar, packed
2 Eggs
1/2 c Chopped almonds or walnuts
1/2 t Double-acting baking powder
1/2 t Vanilla
1/4 t Salt
Confectioners sugar
You can use either almonds or walnuts in this recipe-each gives
a very different flavor.
In a small saucepan, place apricots and cover with water. Cook,
covered, over low heat for 15 minutes. Drain, and when apricots
are cool enough to handle, chop finely. Set aside.
Preheat oven to 350
. Grease 8 x 8-inch baking pan. In a large
bowl, beat butter, sugar and 1 cup flour until well mixed and
crumbly; pat into bottom of pan. Bake 20 minutes at 350
or just
until golden.
While batter is in oven, use the same bowl to mix all remaining
ingredients (including apricots) except confectioners sugar. Pour
over baked layer and return to oven for 25 minutes.
Remove from oven; cool in pan before cutting in squares or
oblongs with a sharp knife. Dust with confectioners sugar.
Yield: 16-20 squares or oblongs.
Martina Boudreau, St. Louis, MO
Randy Shearer
-----
SPEED 1.10 [NR]
Taco Bell is not the Mexican national phone company
---------- Recipe via Meal-Master (tm) v7.02
Title: Date and Nut Bars
Categories: Cookies, Desserts
Servings: 1
2 Eggs
1 c Confectioners sugar
1 T Shortening, melted
1/4 c Flour
1/2 t Baking powder
1 c Chopped dates
3/4 c Chopped pecans or walnuts
1 t Vanilla
Confectioners sugar
The dates give a special flavor to this easy to make dessert.
Preheat oven to 325
. In a bowl, beat eggs until light. Add
sugar and shortening; blend well.
Sift flour and baking powder together and blend well. Stir in
dates, nuts and vanilla. Blend well.
Pour into greased 8 x 8-inch pan. Bake for 25 minutes. Cool on
wire rack. Cut in small squares or oblongs. Roll in confectioners
sugar.
Store in covered container.
Yield: 18-24.
Lois Boudreau, St. Louis, MO
Randy Shearer
-----
***************************************************
Are you telling me that you rode bulls in the rodeo?
Once...only once.
***************************************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Cream Cheese Bars
Categories: Cookies, Desserts
Servings: 1
1/3 c Light brown sugar, packed
1 c Flour
1/2 c Chopped walnuts
1/3 c Butter, melted
8 oz Cream cheese, softened
1/4 c Sugar
1 Egg
2 T Milk
1 T Lemon juice
This dainty treat has a nutty shortbread-like crust with a
delicately flavored cream cheese filling. Cutting is made easier
if bars are chilled first.
Preheat oven to 375
In a small bowl, mix together brown sugar, flour and walnuts.
Stir in melted butter until well mixed. Set aside 1/3 of the
crumbs for topping. Pat remainder gently into a greased 8-inch
square pan. Bake at 375
for 10-12 minutes.
In a separate bowl, beat together cream cheese and sugar at
medium speed until smooth. Beat in egg, milk and lemon juice.
Pour mixture over the crust and sprinkle with reserved crumbs.
Bake 20-25 minutes more until set.
Cool in pan on wire rack. When cool, cut into 2-inch squares
then cut each square in half diagonally.
Yield: 2 1/2 dozen.
Heather Hephner, Associate Editor, Food & Family Life, Better
Home and Gardens, Des Moines, IA.
Randy Shearer
-----
SLMR 2.1a #1424
"Oh Bother", said Pooh; and deleted his message base.
---------- Recipe via Meal-Master (tm) v7.02
Title: Sassy Bars
Categories: Cookies, Desserts
Servings: 1
1/2 c Butter or margarine
1 c Sugar
1 c Applesauce
1 t Baking soda
1/2 t Salt
1/2 t Nutmeg
1/2 t Cinnamon
1 c Raisins
2 c Flour
These are perfect for a busy mother-simple to make with a
minimum of ingredients.
Preheat oven to 350
Cream together butter and sugar; add applesauce. Mix in baking
soda, salt, nutmeg and cinnamon.
Dredge raisins in flour, then add both flour and raisins to
batter.
Bake in a greased 15 x 10-inch jelly roll pan for 20-25 minutes
at 350
. Cool thoroughly in pan. Frost with a powdered sugar
glaze. Cut into bars.
Yield: 36 pieces.
Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA
Randy Shearer
------
SLMR 2.0
To Run With The Big Dogs, Ya Gotta Get Off The Porch
---------- Recipe via Meal-Master (tm) v7.02
Title: Lemon Bars #2
Categories: Cookies, Desserts
Servings: 1
1 c Butter
1/2 c Confectioners sugar
2 c All-purpose flour
1/2 t Salt
4 Eggs, well beaten
2 c Granulated sugar
5 T Lemon juice
2 T Grated lemon rind
Confectioners sugar, topping
A not-too-tart lemon topping over a sweet crust.
Preheat oven to 300
In a large bowl, cream together butter and confectioners sugar;
then blend in flour and salt. Press mixture down in a flat
buttered cookie pan. Bake at 300
for 20 minutes.
While crust is baking, in a medium bowl blend together eggs,
granulated sugar, lemon juice and rind. Pour over crust. Raise
temperature to 350
and bake for an additional 15-20 minutes at
350
. Remove from oven and let cool. When cooled, sprinkle with
additional confectioners sugar. Cut into rectangles.
Yield: 24.
Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN
Randy Shearer
-----
SLMR 2.0
I'll have what the guy on the floor is having.
---------- Recipe via Meal-Master (tm) v7.02
Title: Double Quick Pumpkin Bars
Categories: Cookies, Desserts
Servings: 1
------------------------------------BARS------------------------------------
1 c Vegetable oil
4 Eggs
2 c Sugar
2 c Canned pumpkin
1 t Baking soda
1/2 t Salt
2 t Baking powder
2 t Cinnamon
2 c Flour
----------------------------------FROSTING----------------------------------
3 oz Cream cheese, softened
6 T Margarine, softened
1 t Milk
1 t Vanilla
2 c Confectioners sugar
These moist pumpkin bars will keep up to a week, covered, in the
refrigerator-if they're not eaten up first!
Preheat oven to 350
In a large mixing bowl, cream oil, eggs and sugar. Add remaining
cookie ingredients and mix well.
Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake
at 350
for 20 to 25 minutes. Cool completely and frost with
cream cheese frosting.
To make frosting, cream together all the frosting ingredients.
Spread on cooled, uncut cookies. After frosting has set, cut into
equal size bars.
Store any leftover bars, covered, in the refrigerator.
Variation: Add 1/2 cup chopped walnuts or raisins to the recipe.
Yield: 36 pieces.
Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA
Randy Shearer
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OLX 2.1 TD
I would have suffered a lot more if I'd been understood.
Title: Cat Poop Cookies
In the spirit of this recipe, I offer you this:
Mississippi Mud Cake
1-1/2 sticks butter or margarine (3/4 cup)
1-1/2 cups sugar
3 T. cocoa
dash salt
3 eggs
1 t. vanilla
1-1/2 c. self-rising flour
1-1/2 c. chopped nuts
Topping:
1 6-oz. bag miniature marshmallows (about 3 cups, I think)
Frosting
1/2 stick (1/4 c.) margarine
1 lb. (2-1/4 cups) confectioner's sugar
4 T. cocoa
1 t. vanilla
1-2 T. milk
For cake, beat butter, sugar, salt, and cocoa together until light.
Add eggs, one at a time, beating well after each addition. Add flour
and beat; stir in nuts. Spread in a greased 13 x 9 cake pan and bake
at 325 for 40 minutes. Remove from oven and top immediately with
marshmallows. For frosting, cream butter, add cocoa, sugar, and vanilla
and beat well. Thin with milk only if necessary to obtain good spreading
consistency. Spread frosting over marshmallows while the cake is still
warm.
My mom always makes this at Christmas. The frosting softens a bit and
gets shiny, and with the semi-melted marshmallows underneath it looks
just like freshly uncovered river mud. Ugh. However, the cake is
dense and rich, and will remind you of a cake-style brownie. I have
never met a child who didn't love this.
Valarie Cook
QMPro 1.01 41-6749
Deep in December it's nice to remember.....
GINGER/MOLASSES COOKIES
1 C sugar
3/4 C shortening
6 T molasses
2 C flour
1/2 t salt
2 t soda
1 t cinnamon
1 t ginger
Combine ingredients, roll into small balls, dip in sugar and flatten
with bottom of a glass. Put 1 drop of water on each cookie and bake at
for about 10 minutes.
********Yokwe yuk********