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MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Snickerdoodles
Categories: Cookies, Desserts
Yield: 54 servings
1 c Margarine or butter
3/4 c Sugar, brown; packed
3/4 c Sugar
2 Eggs
1 3/4 c Flour, all purpose
2 c Oats, old fashioned
2 ts Cinnamon, ground
1 ts Baking soda
1/2 ts Salt; (optional)
1 tb Sugar
Heat oven to 375°F. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and
fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts
cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by
rounded teaspoonfuls onto prepared cookie sheet. In small bowl,
combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over
each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove
to wire cooling rack.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Chip Cookies
Categories: Cookies, Desserts
Yield: 72 servings
3/4 c Margarine; softened
3/4 c Shortening
1 1/2 c Sugar, brown; packed
3/4 c Sugar
3 Eggs
3 tb Corn syrup, light
3 tb Water
3 ts Vanilla
3 3/4 c Flour, all purpose; unsifted
1 1/2 ts Baking soda
3/4 ts Salt
3 c Chocolate chips, semi-sweet
Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla;
beat well. Combine flour, baking soda, salt; add to creamed mixture.
Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at
350°F for 15 minutes. Allow to cool on cookie sheet for 1 minutes
then remove to cooling racks until completely cooled.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Oatmeal Raisin Cookies
Categories: Cookies, Desserts
Yield: 48 servings
1/2 c Margarine; softened
1/2 c Shortening
1 c Sugar, brown; packed
1/2 c Sugar
2 Eggs
2 tb Water
2 tb Corn syrup, light
2 ts Vanilla
2 ts Cinnamon, ground
1/4 ts Nutmeg, ground
1/8 ts Ginger, ground
1 1/2 c Flour, all purpose; unsifted
1 ts Baking soda
1 ts Salt
3 c Oats, old fashioned
1 c Raisins
Cream margarine, 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°F for 15
minutes. Cool slightly on sheet before removing to cooling racks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Aniseed Chrabeli
Categories: Cookies, Desserts
Yield: 40 servings
1 1/4 c Sugar
2 Eggs
1 2/3 c Flour, all purpose; sifted
2 ts Aniseed; ground
1/2 Lemon; use grated peel only
Sprinkle baking sheets with flour. In a large bowl, beat sugar and
eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape
dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths;
curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking
sheets. Cover and let stand overnight at room temperature. Preheat
over to 375° F. Bake cookies 12 to 15 minutes or until golden.
Remove from baking sheets immediately; cool on rack. This cookie is
very hard and crisp. It makes an excellent "dunking" cookie!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Aniseed Cookies
Categories: Cookies, Desserts
Yield: 40 servings
4 Eggs; separated
1 3/4 c Sugar, powdered; sifted
Pinch salt
2 c Flour, all purpose
1/4 ts Baking powder
2 ts Aniseed; ground
Grease and flour baking sheets. Beat egg yolks, powdered sugar and
salt in a large bowl until pale and creamy. Beat egg whites until
very stiff; fold into egg yolk mixture. Sift flour, baking powder and
aniseed onto egg mixture; fold in quickly but thoroughly. Fill a
pastry bag fitted with a plain nozzle with cookie mixture. Pipe in
small rounds onto prepared baking sheets. Let stand overnight to dry
out. Preheat oven to 325°F . Bake cookies 20 minutes. Cool on rack.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Traditional Decorated Christmas Cookies
Categories: Cookies, Desserts
Yield: 48 servings
MMMMM---------------------------COOKIE--------------------------------
3/4 c Butter, unsalted; softened
1/2 c Sugar
1 Egg
1 tb Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour, all purpose; unsifted
1 tb Water; (use 2 if req'd)
MMMMM---------------------------ICING--------------------------------
3 Egg whites
1 lb Sugar, powdered
2 ts Water; (use 3 if req'd)
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°F. Lightly grease 4 cookie sheets. On lightly
floured surface, roll out dough to 1/8" thickness. Cut out various
shapes using cookie cutters or homemade cardboard patterns, or
freehand. 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. Remove cookies 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 until
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 desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Kahlua Brownies
Categories: Cookies, Desserts
Yield: 24 servings
MMMMM--------------------------BROWNIE-------------------------------
2 oz Chocolate, unsweetened
1/4 c Butter
1 c Flour, all purpose
1 c Sugar
2 Eggs; well beaten
1 ts Vanilla
1 tb Coffee, instant crystals
2 tb Kahlua
1/2 ts Salt
1/2 ts Baking powder
MMMMM---------------------------ICING--------------------------------
2 oz Chocolate, unsweetened; chpd
1 1/2 c Sugar
7 tb Milk
1/4 c Butter
1 tb Corn syrup, light
1/4 ts Salt
1 ts Vanilla
MMMMM--------------------------TOPPING-------------------------------
6 oz Chocolate chips, semi-sweet
BROWNIES: Melt chocolate and butter in top of double boiler. Remove
from heat and mix thoroughly with all other ingredients. Pour into a
buttered 8" square pan. Bake in a preheated 350° F oven for 30
minutes. Cool in pan.
ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
constantly. Boil 1 minute and remove from heat. When cool, add
vanilla. Sprinkle icing over cooled brownie base and sprinkle with
chocolate chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Date Nut Bars
Categories: Cookies
Yield: 16 servings
1/4 c Butter
1/2 c Sugar
1 t Vanilla
2 ea Eggs, separated
1/2 c Flour, UNsifted
1/2 t Baking powder
1/4 t Salt
1 1/2 c Chopped dates
3/4 c Chopped nuts
Preheat oven to 275-300 degrees. Grase a 6x10 inch pan.
Cream butter, sugar and vanilla. Add egg yolks. Add flour, baking
powder, salt, dates, and nuts. Add beaten egg whites. Pour into pan
and bake 45 minutes.
(The author of this recipe forgot to say when to add the vanilla, so
I put it in where I thought it ought to go.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Date and Nut Squares
Categories: Cookies
Yield: 16 servings
2 ea Eggs
1/2 c Sugar
1/2 c Flour
1/2 t Baking powder
1/2 t Salt
2 c Finely cut up dates
1 c Chopped walnuts
1 x Powdered sugar (optional)
Preheat oven to 325 degrees. Grease an 8 inch square pan.
Beat eggs until foamy. Beat in sugar and vanilla. Combine flour,
baking powder, and salt. Stir into egg mixture. Mix in dates and
nuts.
Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch
squares. Cool in pan.
If desired, dip in powdered sugar.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Black Forest Cheese Cupcakes
Categories: Cookies, Cakes
Yield: 18 servings
24 Vanilla wafers
16 oz Cream cheese
1 1/4 c Sugar
1/3 c Cocoa
2 tb Flour
3 Eggs
1 c Sour cream
1/2 ts Almond extract
Cocoa sour cream topping
-(recipe follows)
Canned cherry pie filling,
-chilled
Black Forest Cheese Cupcakes
Heat oven to 325 degrees. Line muffin pans with foil-laminated baking
cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat
cream cheese until smooth. Add sugar, cocoa, and flour; blend well.
Add eggs; beat well. Stir in sour cream and almond extract. Fill each
prepared cup almost full with mixture. Bake 20-25 minutes or until
set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon
of cocoa sour cream on each cup. Cool completely in pans;
refrigerate. Garnish with dollop of cherry pie filling just before
serving. Refrigerate leftovers. Makes 18-24 cupcakes
Cocoa Sour cream Topping
1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in
small bowl until sugar is dissolved.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dirt Cake
Categories: Cookies, Cakes, Cheese
Yield: 10 servings
1 lb Oreo cookies
1/4 c Butter or margarine
1 8 oz package cream cheese
1 c Powdered sugar
3 1/2 c Milk
2 pk (3 1/2 oz) instant French
-vanilla pudding
12 oz Frozen whipped topping
1 8-inch plastic flower pot
-(very clean)
Plastic flowers
With a food processor or blender, crush the cookies and set aside
(you can also put them in a plastic bag and smash them with a rolling
pin). then cream together the butter or margarine, cream cheese and
powdered sugar. Combine the milk, pudding and whipped topping and
stir into the creamed mixture. Layer crushed cookies and then pudding
mixture in the flowerpot, ending with a thick layer of cookie crumbs
on the top. Refrigerate until serving time, then place the bouquet in
the top and bring to the table. Remove bouquet to serve and scoop out
the dessert.
Serves 10 to 12.
Fresh flowers inserted in a florist water vial can be used in place of
plastic flowers.
This is a fun dessert to have on the table throughout a meal without
telling anyone. There is always a fun reaction at the surprise
"unveiling".
From Doug Smith
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Goody Cake
Categories: Cookies, Cakes
Yield: 24 servings
1 pk Yellow Cake Mix
1 c Nuts
1 Stick Butter/Margarine
1 pk Powdered Sugar (1 Lb Box)
1 pk Cream Cheese
Mix together cake mix, nuts and butter. Press into 13x9 pan to form
bottom layer. Mix together powdered sugar and cream cheese. Blend
thoroughly. Spread over the top of bottom layer. Bake at 350°F for
40-45 minutes, until golden brown. Cool and cut into small squares.
Nuts can be omitted if you prefer.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mexican Wedding Cakes
Categories: Cookies, Cakes
Yield: 6 servings
1 c Butter, room temperature
1/2 c Powdered sugar
1/4 ts Salt
1 ts Vanilla extract
2 c Sifted flour
More powdered sugar
Cream butter; add sugar gradually. Blend in salt, vanilla, & flour.
If too soft, chill until firm. Scoop small pieces of dough, roll in
hand to make a small ball, & place on ungreased cookie sheets. Bake
in preheated 400 degree oven about 12 minutes, or until golden brown.
Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze
well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Choco Scotch Clusters
Categories: Cookies, Candies, Christmas
Yield: 10 servings
6 oz Chocolate Chips, Semisweet
6 oz Butterscotch Morsels
1/4 c Peanut Butter
3 c Cereal, Rice Krispies
Melt chocolate, butterscotch, and peanut butter in top of a double
boiler, stirring constantly, until well blended. Remove from heat,
add Rice Krispies and stir until cereal is thouroughly coated. Drop
by tablespoon on wax paper. Cool until firm. VARIATION: For a
lighter snack, increase the Rice Krispies to 4 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Peanut Butterscotch Squares
Categories: Cookies, Candies
Yield: 6 servings
1/2 c Butter or oleo
1/2 c Brown sugar
1 1/3 c Sifted flour
2/3 c Sugar
2/3 c Light corn syrup
1 6 oz pkg butterscotch pieces
1/2 c Chunk-styled peanut butter
2 c Corn flakes
Cream oleo or butter and brown sugar. Stir in flour (mixture will be
crunchy..will have to use your hands. Press in ungreased 13x9x2 in.
baking pan. Bake in 350°F oven for 15 minutes. In saucepan, combine
sugar and corn syrup; heat to boiling. Remove from heat. Add
butterscotch pieces and peanut butter; stir till chips are melted,
Stir in corn flakes. Spread over baked layer. Cool; cut into squares.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Peanut Butter Bars
Categories: Cookies, Candies, Chocolate
Yield: 6 servings
3/4 c Butter
2 c Peanut butter
1 1/2 c Crushed graham crackers
1 lb Powdered sugar
6 oz Chocolate chips
1 tb Crisco oil
Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan.
Melt chocolate chips in saucepan with oil. Spread over mixture in
pan. Chill 1 hour & cut into bars.
(from Kathy Tanner)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pina Colada Squares
Categories: Candies, Cookies
Yield: 30 servings
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/4 c Butter or margarine
1 Egg, seperated
1/4 c Milk, 2% butter fat or lower
1 cn 14 ounce unsweetened crushed
-pineapple.
2 tb Cornstarch
2 ts Rum extract
1 ts Vanilla
1/4 ts Cream of tartar
1 tb Sugar, white
1 c Coconut
BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or
margarine until mixture is crumbly. Beat egg yolk and milk together
with a fork. Stir into crumbs. Press evenly onto bottom of a lightly
greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple
and its juice and cornstarch in a saucepan. Mix well. Stir-cook over
medium heat until mixture boils and thickens. Stir in rum extract and
vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream
of tartar until foamy. Add sugar and beat until soft peaks form. Fold
in coconut. Spread evenly and carefully over pineapple layer. Press
down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes
until top is golden brown. Cool and cut into squares. Makes 30
squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1
fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate;
2g protein; 5g fat; 410 kilojoules; 97 calories.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Rocky Road
Categories: Candies, Cookies
Yield: 8 servings
16 oz Milk chocolate bars
3 c Tiny marshmallows
3/4 c Chopped walnuts
Melt chocolate bars then stir in marshmallows and nuts. Use
8X8X2-inch greased pan.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Alfie and Archie's Dog Biscuits
Categories: Cookies, Desserts
Yield: 10 servings
2 1/2 c Whole wheat flour
1/2 t Salt
1 t Brown sugar
1 ea Beaten egg
1/2 c Powdered dry milk
1/2 t Garlic powder
6 T Meat drippings
1/2 c Ice water
1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour,
dry milk, salt, garlic powder and sugar. Cut in meat drippings until
mixture resembles corn meal. Mix in egg. Add enough water so that
mixture forms a ball. Using your fingers, pat out dough onto cookie
sheet to half inch thick. Cut with cookie cutter or knife and remove
scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes.
Remove from tray and cool on rack. from: _Cookiemania_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Almond Crecents
Categories: German, Cookies, Desserts
Yield: 8 servings
1 c Butter or margarine
1 t Vanilla extract
2 1/2 c Flour; unbleached
1 x Confectioners' sugar
3/4 c Sugar
1 1/2 t Almond extract
1 c Almonds; ground
Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for
each, shape into logs and bend into crecents. Place on greased
cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light
brown. While warm, roll crecents in confectioners' sugar. Cool on
racks and store in a tightly sealed container. Makes 3 dozen cookies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Apple Cheddar Cookies
Categories: Cheese, Cookies, Fruits
Yield: 6 servings
1/2 c Butter
1 ea Egg; lg
1 1/2 c Unbleached flour
1/2 t Cinnamon; ground
6 oz Cheddar; sharp, shredded
1/4 c Nuts; chopped
1/2 c Sugar
1 t Vanilla
1/2 t Baking soda
1/2 t Salt
1 1/2 c Apples; cored,peeled,chopped
Cream the butter and sugar until light and fluffy, then stir in the
egg and vanilla. Add the combined dry ingredients, blending well.
Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of
the dough onto an ungreased cookie sheet and bake at 375 degrees F.
for 15 minutes. Remove from the cookie sheet and cool on a wire rack
or plate.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Banana-Brownies, Lo Cal
Categories: Cakes, Desserts, Cookies
Yield: 16 servings
1 c Flour, all purpose
1/4 c Nonfat dry milk powder
1/4 t Salt
1 c Sugar
1/4 c Buttermilk
1/3 c Coca, unsweetened
1/4 t Baking soda
1 ea Large very ripe banana
2 ea Large egg whites
1 t Vanilla
Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
spray. Combine flour, cocoa, milk powder, baking soda and salt in
bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food
processor until smooth. Add dry ingredients and pulse just until
blended. Pour into prepared pan. Bake 25 minutes or until toothpick
comes out clean. Cut into 2 in. squares.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: BEST OATMEAL COOKIES
Categories: Cookies
Yield: 55 servings
3/4 c Low ft margarine, room temp
1/2 c Packed brown sugar
1 1/2 c All purpose flour
1 t Ground cinnamon
1 1/2 c Oats, uncooked
1 t Vanilla
1 c White sugar
2 ea Egg whites, slightly beaten
1 t Baking soda
1/4 t Ground nutmeg
1 c Raisins
In a large mixing bowl, beat margarine and sugars until light and
fluffy. Add egg whites. In a medium size bowl, combine flour, baking
soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats,
raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon
of dough into a ball and place on an ungreased cookie sheet. Grease
the bottom of a glass with margarine, dip glass in sugar and use to
flatten ball of dough. continue, leaving adequate space between
cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Braune Zucker Platzchen (Brown Sugar Cookies)
Categories: German, Cookies, Desserts
Yield: 6 servings
1 1/2 c Brown sugar; frimly packed
2 ea Eggs; large
1 T Orange rind; grated
1 t Cinnamon
1/4 t Salt
1 c Raisins
2/3 c Shortening
2 T Milk
2 t Baking powder
1/2 t Cloves
2 c Unbleached flour
1/2 c Nuts; chopped, if desired
Cream sugar and shortening until light and fluffy. Beat in eggs,
milk and orange rind. Stir togethr baking powder, spices, salt and
flour. Mix into sugar mixture. Stir in raisins and nuts, if used.
Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350
degrees F. about 10 to 12 minutes, or until done. Remove from baking
sheets and cool cookies on rack. Store in airtight tins. Makes about
4 to 5 dozen cookies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Brownie Cookies
Categories: Desserts, Cookies, Chocolate
Yield: 48 servings
4 oz Semisweet chocolate
2 1/3 c Sifted all-purpose flour
1/2 t Baking powder
1 c Granulated sugar
2 ea Egg
3/4 c Finely chopped walnuts
1 oz Unsweetened chocolate
1 1/2 t Baking soda
1/4 lb Unsalted butter
1 T Vanilla extract
1 T Milk
1. Melt the chocolate over hot water. 2. Sift the flour, baking
soda, and baking powder together. Set aside. 3. In the bowl of a
mixer, cream the butter. Add the sugar slowly and continue to beat.
Add the vanilla, then the eggs 1 at a time. Add the chocolate and
stir to blend. 4. Stir in the dry ingredients and the milk by hand.
When just blended, mix in the walnuts. Cover and refrigerate dough
for 30 minutes before rolling. 5. Preheat oven to 375 degres. Lightly
grease a cookie sheet. 6. To form the cookies, scoop out a portion of
dough and roll out on a well-floured surface. When dough is 1/4 inch
thick, cut it into rounds or other desired shapes. Re-roll scraps and
cut again. 7. Place on cookie sheet (leave room for expansion) and
bake for 6 to 8 minutes. Watch for any hot spots in the oven and
don't let these cookies overbrown. VARIATION: For the Brownie Cookie
Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large baking sheet. Roll the dough
out onto the baking sheet as thinly as possible so that the baked
product will crumble easily. Bake crust at 375 degrees for 5 to 7
minutes. Let crust harden, then slide the cookie from the sheet and
cool completely. Roll over the cookie with a rolling pin until it is
crushed to a fine crumb. (There should be about 2 1/4 cups of
crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter. Mix it
into the crumbs and pack the mixture over the bottom and up the sides
of a 10-inch springform pan. Freeze for 30 minutes before filling in
order to set the crust. Note: When I made this, I made individual
cookie crumb crusts for the "Kit's Chocolate Mousse" recipe by using
a large muffin pan. Line each cup with waxed paper for easy removal.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CARROT-OATMEAL COOKIES
Categories: Cookies
Yield: 48 servings
1/2 c All purpose flour
1/4 c Nonfat dry milk powder
1/4 t Baking soda
1/4 t Ground nutmeg
1/4 c Solid shortening
1/2 c Molasses
1 c Shredded carrots
1 3/4 c Quick cook rolled oats
1/2 c Whole wheat flour
1 t Baking powder
1/2 t Salt
1/4 t Ground cinnamon
1/3 c Brown sugar
1 ea Egg
1 t Vanilla
Combine the flours, milk powder, baking powder, baking soda, salt,
nutmeg, and cinnamon. Cream together the shortening, sugar, and
molasses; add the egg, then the dry ingredients. Stir until well
blended. Add the carrots, vanilla, and oats, and mix well. Drop by
teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated
375F oven for 10-12 min. or until lightly browned. Cool on wire
rack. Cal: 46, Fat: 1/5.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cheddar Fruit Drops
Categories: Cheese, Cookies, Desserts
Yield: 10 servings
1/2 c Butter
1/4 c Brown sugar; firmly packed
1 t Vanilla
1/2 t Baking soda
1 1/2 c Cheddar; sharp, shredded
1/4 c Maraschino cherries; chopped
1/4 c Sugar; granulated
1 ea Egg; lg
1 1/2 c Unbleached flour
1/2 t Salt
8 1/4 oz Pineapple, crushed, drained
Cream the butter and sugars together until light and fluffy then stir
in the egg and vanilla. Add the combined dry ingredients and blend
well. Stir in the cheese, pineapple, and cherries. Drop the dough by
rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375
degrees F. for 15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Mint Sticks
Categories: Desserts, Cookies
Yield: 40 servings
1 x -----------cookie-----------
1/2 c Melted butter
2 oz Unsweetened chocolate melted
1/2 c Flour
1 x -----peppermint filling-----
1 T Heavy cream
1 t Peppermint extract
1 oz Semi-sweet chocolate
2 ea Eggs
1 c Sugar
1/2 t Peppermint extract
1/2 c Ground almonds
2 T Butter
1 c Confectioners sugar (sifted)
1 x ----------frosting----------
1 T Butter
1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs.
Add melted butter and sugar. Beat well. Add melted chocolate and
peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into
prepared pan and bake 25-30 minutes until toothpick inserted in
center comes out clean. Remove from oven and set on trivet or rack to
cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream.
Add sugar and peppermint. Mix well. Spread evenly over cooled baked
layer.
3. Prepare frosting. Melt chocolate and butter together in small pan
over low heat. 4. When filling is completely firm, spread frosting
mixture on top. 5 . Refrigerate until chocolate is firm. Cut into
3/4 by 2 1/4 inch strips. from: _Cookiemania_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Munchies
Categories: Desserts, Cookies
Yield: 48 servings
1 c Semi-sweet chocolate chips
1 T Water
1/2 c Sugar
1/2 t Baking sodaa
1/3 c Packed brown sugar
2 t Almond extract
1 1/4 c Quick cooking oats
8 ea Marshmallows
3/4 c Sifted flour
3/4 t Salt
1/2 c Softened butter
1 ea Egg
1/2 t Vanilla
1 c Chopped pecans
1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips
in top of double boiler over hot water. Add marshmallows and water.
Stir until melted. Remove from heat and set aside. 2. Sift together
already sifted flour, sugar, salt and baking soda. Slowly blend
butter, brown sugar, egg, almond extract and vanilla into sifted
ingredients. Mix well. Stir oats, pecans and melted chocolate into
batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches
apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from
cookie sheet immediately and cool an rack. shake off excess Bits 'o
Brickle.from: _Cookiemania_ from: _Cookiemania_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dip and sprinkle
Categories: Desserts, Cookies
Yield: 60 servings
1 x -----------cookie-----------
1/4 t Salt
2/3 c Sugar
1 t Vanilla
1 x -chocolate dipping mixture--
6 oz Semi-sweet chocolate chips
1 T Hot water
2 1/3 c Sifted flour
1 c Butter softened
1 ea Egg yolk
1 c Finely ground almonds
1 ea -----------------------
3 T Butter
1 x 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_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Easy Shortbread
Categories: Cookies
Yield: 48 servings
1 c Sugar
3 1/2 c Flour, all purpose
2 T Sugar
1 lb Butter
1 c Rice flour
Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30
sec. (or use fruit sugar). Add to softened butter and cream mixture
until very fluffy. Combine flour and rice flour. Beat into batter
in small portions. Turn batter out onto a lightly floured surface.
Knead until smooth, adding up to 1/2 c more all-purpose flour, if
needed. Press into a 15 x 9 jelly roll pan. Score into bars with a
sharp knife. Prick surface with fork. Sprinkle with remaining 2 T
sugar. Bake 10 minutes then lower heat to 300F and bake until golden,
about 30 to 40 minutes. Cut along scored lines, cool and store in air
tight container. (Good recipe from Toronto Star, very fast.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Gewurzplatzchen (Spice Cookies)
Categories: German, Cookies, Desserts
Yield: 6 servings
1/2 c Butter or margarine
1 c Brown sugar; firmly packed
1/4 c Molasses
1/4 t Salt
1 t Cinnamon
1/2 t Cloves; ground
1/4 c Shortening
1 ea Egg; large
2 1/2 c Flour; unbleached, unsifted
2 t Baking soda
1/2 t Ginger
1/2 t Allspice; ground
Cream butter, shortening, and brown sugar thoroughly. Blend in egg
and molasses. Sift together the remaining ingredients. Stir into
sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches
apart on greased baking sheets. Flatten each ball with the bottom of
a glass that has been greased and dipped into sugar. Bake in
preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on
racks and store in airtight tins. Makes 4 dozen cookies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Lebkuchen (Spice Bars)
Categories: German, Cookies, Desserts
Yield: 12 servings
1 t Cinnamon
1/4 t Cloves; ground
2 1/4 c Flour; unbleached, unsifted
1/2 c Almonds, ground
2 ea Eggs; large
3/4 c Honey
1 x --------almond glaze--------
1/2 t Almond extract
1 T ;water
1 t Allspice; ground
1/2 t Salt
1/2 t Baking powder
1 t Lemon rind; grated
3/4 c Sugar
1/2 c Milk
1 c Confectioners' sugar
1 t Rum
Stir together the spices, salt flour, and baking powder. Stir in the
almonds and lemon rind. In a separate bowl beat the eggs and sugar
until a ribbon is formed when the beater is removed. Stir in the
honey and milk. Gradually stir in the flour mixture; beat until
smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is
well greased and floured. Bake at 400 degrees F for 12 to 15 minutes,
until the cake is done. While the cake is still warm, turn it out
onto a wire rack. To make the almond glaze, mix the confectioners'
sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze
is smooth and of the right consistency. Add more water to thin if
neccessary. Spread the warm cake with the almond glaze. Cut cake into
1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks
in a sealed container if not glazed. Makes 4 dozen bars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mocha Cookies
Categories: Desserts, Cookies
Yield: 36 servings
1/2 c Butter
1/4 c Packed brown sugar
1 1/2 c Flour
1 t Baking powder
1/2 t Cinnamon
1 c Finely chopped walnuts
3/4 c Sugar
1 ea Egg
2 T In. coff. powder no crystals
1/2 t Salt
2 t Vanilla
12 oz Semi-sweet chocolate chips
1. Preheat oven to 350. Cream butter. Add both sugars and beat well.
Add egg and mix well. Add flour, coffee powder, baking powder, salt,
cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax
paper and chill thouroughly in refrigerator (at least two hours). 2.
Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
shape into balls using palms of hands and place 2 inches apart on an
ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet
from oven and working quickly place 3-4 chocolate chips in the center
of each hot cookie. When chocolate has softened, spread over top and
sprinkle with balance of walnuts. Remove to wire rack and cool. from:
_Cookiemania_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Nusskipferl (Nut Crecents)
Categories: German, Cookies, Desserts
Yield: 10 servings
1 pk Yeast; active dry
1 c Butter or margarine;softened
3 ea Egg yolks; large
3 ea Egg whites; large
1 c Sugar; or to taste
4 c Flour; unbleached, unsifted
1 c Sour cream
1 x ----------filling-----------
1 c Nuts; ground
1 t Vanilla
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until
dough is formed. Cover and let dough rest 1 hour. For filling beat
egg whites until soft peaks form. Fold in nuts, sugar, and vanilla.
Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches.
Spread with 1 t of filling. Roll up jelly roll fashion. Place on
greased baking sheets and curve to form crecents. Bake at 350
degrees F. for 15 to 20 minutes, or until lightly browned. Cool on
wire racks and store in airtight tins. Makes 4 to 5 dozen crecents.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Old Fashioned Coconut Oatmeal Cookies
Categories: Cookies, Desserts
Yield: 36 servings
1 c Butter
1/2 c Brown sugar
1 c Flour
1/4 c Wheat germ
1 t Baking powder
1 1/2 c Chocolate chips or raisins
1 c Granulated sugar
1 ea Egg
1 c Old mill oates
3/4 c Coconut
1 t Baking soda
Cream butter, sugars and egg together thoroughly. Add flour, oats,
wheat germ, coconut, baking powder and baking soda. Mix well. Stir
in raisins. Drop by teaspoonfuls onto lightly greased baking sheets.
Flatten slightly with floured fork. Bake at 350 degrees for 12-15
minutes or until golden. Makes about 3 dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Peanut butter chip cookies
Categories: Desserts, Cookies
Yield: 48 servings
1/2 c Butter softened
1/2 c Chunky peanut butter
1 1/2 c Flour
1 c Salted peanuts
6 oz (or) butterscotch chips
3/4 c Packed brown sugar
2 ea Eggs
1 t Baking soda
6 oz Semi-sweet chocolate chips
1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and
baking soda and blend well. Add peanuts and chips. Mix just until
blended. 2. Drop by rounded teaspoonfuls two inches apart onto
ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown.
Remove right away from cookie sheet and cool on wire rack. from:
_Cookiemania_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pfeffernusse (Pepper Balls)
Categories: German, Cookies
Yield: 12 servings
4 c Flour; unbleached, unsifted
1 t Cinnamon
1/2 t Mace
1 x Black pepper; as desired
2 T Butter; (no margarine)
1 c Confectioners' sugar
1 x ; water
1 t Baking powder
1 t Cloves; ground
1 t Allspice; ground
1 1/4 c Honey
2 ea Eggs; large
1 t Vanilla
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour
mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place
on greased cookie sheet. Bake at 350 degrees F. for 15 minutes.
Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and
water to form a thin glaze. Dip cookies in glaze and place on wire
rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Phipps Famous Shortbread
Categories: Cookies
Yield: 48 servings
2 1/2 c Flour, all purpose
1 c Fruit sugar
1/2 lb Belgian chocolate
1 lb Butter, soft
1 c Sifted rice flour
Spread the all-purpose flour on a cookie sheet and place under a
pre-heated broiler about 4-5 inches from the element. Roast the
flour, watching it all the time until it is medium brown. Turn the
flour with a spatula to brown the other side. The entire procedure
takes about three minutes and gives the flour a rich nutty flavour.
Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice
flour. Fold in the roasted flour and blend well. Chop the chocolate
into chunks just a little smaller than a sugar cube. Mix them into
the dough, taking care you don't soften the chocolate too much. Shape
as desired. Bake at 300F for 1 hour. Cool, then store in an airtight
container. Yield depends upon size and shape.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: ROLLED-OAT MACAROONS
Categories: Cookies, Desserts
Yield: 36 servings
2 1/2 T Melted butter
2 ea Eggs, separated
2 t Baking powder
1/8 t Salt
1 c Brown sugar, packed
2 1/2 c Rolled oats
1 t Vanilla
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and
vanilla and beat well. Whip the egg whites until they are stiff and
fold them and the salt into the other ingredients. Drop by
teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake
375F for 10 min. Cal: 53, Fat: 1/5g.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sandtortchen (Sand Tarts)
Categories: German, Cookies, Desserts
Yield: 24 servings
2 1/2 c Sugar
2 ea Eggs; large
1 ea Egg white; large, beaten
1 x Cinnamon
2 c Butter or margarine
4 c Flour; unbleached, unsifted
1 x Sugar
1 x Pecan; halves
Cream sugar and butter. Beat in 2 eggs. Gradually blend in the
flour. Chill dough overnight. Roll as thin as possible on well
floured board. Work with 1/4 of the dough at a time. Keep remaining
dough chilled. Cut into diamonds with a knife. Place on greased
cookie sheets. Brush each cookie with beaten egg white. Sprinkle
with sugar and a pinch of cinnamon. Placd a pecan half in center of
each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes
or until edges are light brown. Cool on cookie sheets 1 minute, then
remove to wire racks. Store in airtight tins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Shortbread
Categories: Cookies
Yield: 40 servings
2 1/2 c Flour, all purpose
1/2 lb Butter
1/2 c Fruit sugar
Mix flour and sugar. Rub in butter, soft but not oily. Gather into a
ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Springerle (Molded Christmas Cookies)
Categories: German, Cookies
Yield: 12 servings
4 ea Eggs; large
1 t Anise extract
2 c Sugar
4 1/2 c Cake flour; sifted
* NOTE:
~---------------------------------------------------------------------
~--- ~--- Beat eggs until very light and fluffy. Gradually add
sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract
and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle
mold or rolling pin. Press molds firmly to dough. Cut cookies apart
and place on greased and floured cookie sheet. Let dry overnight at
room temperture, covered with paper towels, or uncovered. Preheat
oven to 375 degrees F. Place cookies in oven and immediately reduce
temperature to 300 degrees F. Bake for 15 minutes. Cookies should not
brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are
very hard and may be used for dunking in coffee, tee or cocoa. For
Christmas, paint designs with egg yolk colored with food coloring.
Makes 6 dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Spritzgeback (Spritz Cookies)
Categories: German, Cookies, Desserts
Yield: 10 servings
1 c Butter; (no margarine)
1 ea Egg; large
1 t Almond or lemon extract
1/4 t Salt
2/3 c Confectioners' sugar
1 ea Egg yolk; large
2 1/4 c Flour; unbleached, unsifted
1/2 t Baking powder
Beat butter and sugar until light. Beat in egg, egg yolk and
extract. Sift flour, salt, and baking powder; gradually add flour
mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a
cookie press. Keep remaining dough chilled. Shape cookies onto a
greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes
or until done. Cool on wire racks and store in airtight tins. Makes 4
to 6 dozen cookies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Toffee chip squares
Categories: Desserts, Cookies
Yield: 96 servings
1 x -----------cookie-----------
3 c Brown sugar
2 3/4 c Flour
1 x ----------topping-----------
3 T Butter
1 x Bits 'o brickle baking chips
1 c Butter
1 t Vanilla
1/2 t Baking powder
6 oz Semi-sweet chocolate chips
1 T Water
1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended. 2. Pat
evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15
minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares. 3. Prepare topping. Melt
chocolate chips, butter and water in top of double boiler over hot
water. Stir until smooth. Remove top of double boiler from hot water.
Let chocolate thicken a little and then drop a large dollop in the
center of each square or triangle.
4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess
Bits 'o Brickle. from: _Cookiemania_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fruit Preserve Bars
Categories: Cookies, Desserts
Yield: 20 servings
1 c Butter
1 1/2 c Flour
1/2 t Almond Extract
1 c Fruit Preserves
1 c Brown Sugar, packed
1/2 t Baking Soda
1 1/2 c Oats, uncooked
1/4 c Sliced Almonds, toasted
baking soda; mix well. Blend in extract. Stir in oats. Spread
mixture in bottom of greased 13x9 inch pan. Spread with preserves to
within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake
at 375 degrees for 22 to 25 minutes. Cool and cut into bars.
Makes 20 bars Preheat oven to 350 degrees Grease 13x9
inch pan Note 1: Experiment with different flavor combinations of
extract, nuts and preserves. Note 2: Oats can be old-fashioned or
quick, but not instant.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocoholics Cookies
Categories: Cookies, Desserts
Yield: 50 servings
4 oz Unsweetened Chocolate
3 oz Unsalted Butter
1 1/2 T Instant Espresso
1 1/2 c Sugar
3 c Flour
1/4 t Salt
8 oz Pecan Halves
6 oz Semi-Sweet Chocolate, melted
12 oz Semi-Sweet Chocolate
3 oz Margarine
4 ea Eggs
4 T Vanilla
1/2 t Baking Powder
6 oz Semi-Sweet Chocolate
8 oz Walnut Halves
in oven until toasted, 10 to 12 minutes or until they develop a toasty
aroma. Remove from oven and set aside to cool. Increase oven
temperature to 350 degrees. Place unsweetened chocolate, 12 oz
semi-sweet chocolate, butter, margarine and espresso in top of double
boiler and place over simmering (not boiling) water until chocolate
is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a
large mixing bowl. Gradually add sugar, whisking until mixture
becomes thick and light in color. When chocolate is almost melted,
remove from heat and stir until completely melted and satiny in
appearance. Gradually whisk chocolate into egg mixture. Stir with a
wooden spoon to incorporate. Sift flour, baking powder and salt
directly into chocolate mixture. Gently stir until the dry
ingredients are barely incorporated. Cut the 6 oz of semi-sweet
chocolate into 1/2 inch chunks and stir into dough along with the
toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use
foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a
sheet to leave room for cookies to spread. Bake only one sheet at a
time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or
until cookies lose their shine. Cookies will still be very soft.
Allow to cool for 2 minutes before removing from pans. Using a
pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto
cookies in a criss-cross pattern. Allow to cool at least 1 hour
before storing in tins. Makes 50 one-ounce cookies
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Bogus Cookies
Categories: Cookies, Desserts
Yield: 112 servings
2 c Butter
2 c Brown Sugar
2 t Vanilla
5 c Ground Oatmeal
2 t Baking Powder
24 oz Chocolate Chips
3 c Chopped Nuts (any kind)
2 c Sugar
4 ea Eggs
4 c Flour
1 t Salt
2 t Baking Soda
8 oz Hershey Bar, grated
until all is powder. oatmeal, salt, baking powder and baking soda
then add to butter/sugar mixture. Mix well and add chocolate and
nuts. Make golf ball sized cookies and place 2 inches apart on
ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat
oven to 375 degrees Makes 112 cookies
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: My Favorite Ice Box Cookies
Categories: Desserts, Cookies, Londontowne
Yield: 1 servings
1 lb Dark brown sugar
1 ea Egg
2 pk English walnuts,chopped fine
1/2 lb Butter
1 t Vanilla
2 c Sifted flour
Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand
until well mixed. Add flour. Make into one or two rolls and
refrigerate. When ready to bake, cut in thin slices (size and
thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch
carefully as they tend to burn easily. Cool 30 seconds before
removing from cookie sheet. Mrs. Henry D. Chaplin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Golden Sugar Cookies
Categories: Desserts, Cookies, Londontowne
Yield: 1 servings
2 1/2 c Sifted flour
1 t Baking soda
1 t Cream of tartar
1/4 t Salt
1 c Butter
1/2 t Vanilla
1 t Lemon flavoring
2 c Sugar
2 ea Egg yolks
Sift the first 4 ingredients together. Cream butter and extracts
together until butter is softened. Add sugar gradually, creaming
until fluffy after each addition. Add yolks one at a time, beating
well after each addition. Add dry ingredients in 4ths, beating until
just blended. Make balls (1 inch), about 2 inches apart on ungreased
sheets. Bake at 350 degrees for 10 minutes or until golden brown.
Mrs. William W. LaViolette
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Overnight Cookies
Categories: Cookies, Desserts, Londontowne
Yield: 1 servings
2 c Sugar
4 1/2 c Flour
3 ea Eggs
1 1/2 c Melted butter
2 t Baking powder
1 x Vanilla (optional)
Combine sugar with melted butter. Sift flour and baking powder. Add
eggs alternately with flour to creamed mixture of butter and sugar.
Add vanilla if desired. Divide dough into 4 parts. Add one of the
following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2
c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax
paper or put in molds. Chill in refrigerator. Slice and bake 7-10
minutes at 400 degrees. Mrs. James W. Wilson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mandel-halbmonde (Almond Crecents)
Categories: German, Cookies, Desserts
Yield: 8 servings
1 c Butter Or Margarine
1 t Vanilla Extract
2 1/2 c Flour; Unbleached
1 x Confectioners' Sugar
3/4 c Sugar
1 1/2 t Almond Extract
1 c Almonds; Ground
Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for
each, shape into logs and bend into crecents. Place on greased
cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light
brown. While warm, roll crecents in confectioners' sugar. Cool on
racks and store in a tightly sealed container. Makes 3 dozen cookies.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Bizcochitos
Categories: Mexican, Cookies
Yield: 48 servings
1 c Lard or shortening
1 ea Egg
1 1/2 t Baking powder
1 t Anise seed
1 x ----------topping-----------
1 T Cinnamon
1/2 c Sugar
3 c Flour
1/2 t Salt
3 T Sweet wine
1/4 c Sugar
Cream fat and sugar until quite creamy. Add egg and beat until very
fluffy. Sift together flour, baking powder and salt; add to creamed
mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and
cut in plain squares or fancy shapes. Combine topping ingredients and
sprinkle on top of each cookie. Bake in a preheated 350 oven for
15-20 minutes or until light brown. Freezes well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cheesecake Cookies
Categories: Desserts, Cookies
Yield: 16 servings
5 T Butter, softened
1 c Flour
1 pk 8 oz cream cheese, softened
2 T Milk
1/2 t Vanilla
1/3 c Brown sugar, packed
1/2 c Sugar
1 ea Egg
1 T Lemon juice
Heat over to 350. In a medium bowl blend thoroughly butter, brown
sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping. Press remaining mixture
into an 8x8x2 inch baking dish; bake for 15 minutes. In another
bowl combine sugar and cream cheese, mixing until smooth. Thoroughly
beat in egg, milk, lemon juice and vanilla. Spread over the baked
crust and sprinkle with remaining brown sugar mixture. Bake for 25
minutes. Let cool, then chill for at least 1 hour. Cut into 16
squares; serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Mint Cookies
Categories: Cookies, Chocolate, Mint
Yield: 12 servings
1 1/2 c Mint chocolate chips; *
3/4 t Baking powder
1/4 t Salt
6 T Sugar
1 ea Egg; large
1 c Mint chocolate chips; *
3 T Corn syrup
1 c Flour; unbleached
1/4 t Baking soda
1/4 c Butter, softened
1/2 t Vanilla extract
1 x -----------glaze------------
1/4 c Vegetable shortening
2 1/4 t Water
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
chips; divided into 1 cup and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint
chocolate chips; stir until smooth. Set aside. In a small bowl,
combine the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine butter, sugar and vanilla extract; beat
until creamy. Beat in egg; blend in melted chips. Gradually beat in
the flour mixture. Shape dough into a ball and wrap in waxed paper.
Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly
floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch
cookie cutter. Reroll remaining dough and cut out cookies again.
Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
minutes. Cool completely on wire racks. GLAZE: Combine over hot (not
boiling)water the remaining mint chocolate chips, vegetable
shortening, corn syrup, and water; stir until morsels are melted and
mixture is smooth. Remove from heat but keep mixture over hot water.
Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place
cookies on waxed paper line cookie sheets. Chill until glaze sets
(about 10 minutes). Keep refrigerated until ready to use.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Mint Meltaways
Categories: Cookies, Chocolate, Mint
Yield: 12 servings
1 1/2 c Mint-chocolate chips; *
1/2 c Confectioners' sugar; sifted
1 1/4 c Flour; unbleached
1/2 c Mint chocolate chips; *
2 T Almonds; toasted, chopped
3/4 c Butter, softened
1 ea Egg yolk; large
1 x -----------glaze------------
1 1/2 T Vegetable shortening
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1
cup and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not
boiling) water, 1 cup of mint chocolate chips; stir until smooth.
Set aside. In a large bowl, combine butter, confectioners' sugar, and
egg yolk. Beat until creamy. Add melted chips and flour; beat until
well blended. Drop by heaping teaspoonfuls onto ungreased cookie
sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand
for 3 minutes before removing from cookie sheets. Cool completely on
wire racks. GLAZE: Combine over hot (not boiling) water the remaining
1/2 cup of mint-chocolate chips and vegetable shortening. Stir until
chips are melted and mixture is smooth. Drizzle each cookie with 1/2
t of the glaze; sprinkle with almonds. Chill until set. Stor in
airtight container in the refrigerator.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Mint Pinwheels
Categories: Chocolate, Mint, Cookies
Yield: 10 servings
1 1/2 c Chocolate mint chips; *
1/3 c Sugar
1 t Vanilla extract
3/4 c Butter, softened
1 ea Egg; large
1/2 t Salt
* One 10-oz package of Nestle Toll House Mint-Chocolate Morsels;
divided.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate
chips, stir until smooth. Cool to room temperature, set aside. In a
large bowl, combine butter and sugar; beat until creamy. Add egg and
vanilla extract, blend well. Gradually beat in flour and salt.
Place 1 cup of dough in a small bowl. Add melted chips; blend
thoroughly. Shape into a ball, flatten, (mixture will appear
curdled). Cover with plastic wrap. Shape remaining dough into ball;
flatten. Cover with plastic wrap. Chill until firm, about 1 1/2
hours). Preheat oven to 375 degrees F. Between sheets of waxed
paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove
top layers of waxed paper and invert the chocolate dough onto the
plain dough. Peel off waxed paper. Starting from the long side, roll
up jelly roll stype. Cut into 1/4-inch slices; place on ungreased
cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool
completely on wire racks. Melt over hot, (not boiling), water
remaining 1 cup of chips; stir until smooth. Spread flat side of
cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill
until set.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chocolate Mint Sugar Cookie Drops
Categories: Mint, Chocolate, Cookies
Yield: 12 servings
2 1/2 c Flour; unbleached
3/4 t Salt
3/4 c Vegetable oil
1 t Vanilla extract
1 1/2 t Baking powder
1 1/4 c Sugar; divided
2 ea Eggs; large
1 1/2 c Mint-chocolate chips; *
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ In medium bowl, combine flour, baking powder and salt; set aside.
In a large bowl, combine 1 cup sugar and vegetable oil; mix well.
Beat in eggs and vanilla extract. Gradually beat in the flour
mixture. Stir in Mint-Chocolate chips. Shape into balls using
rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar.
Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
minutes. Cool completely on wire racks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Double Chocolate Mint Chip Cookies
Categories: Mint, Chocolate, Cookies
Yield: 6 servings
1 1/2 c Mint-chocolate chips; *
3/4 t Baking soda
1/2 c Butter, softened
1/4 c Sugar; granulated
1 ea Egg; large
1 1/4 c Flour; unbleached
1/2 t Salt
1/2 c Brown sugar; firmly packed
1/2 t Vanilla extract
1/2 c Nuts; chopped
* Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided
in half for this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat oven to 375 degrees F. Melt over hot (not boiling)
water, 3/4 cup of the mint-chocolate chips; stir until smooth.
Remove from heat; cool to room temperature. In a small bowl, combine
flour, baking soda and salt; set aside. In a large bowl, combine
butter, brown sugar, sugar, and vanilla extract; beat until creamy.
Add melted chips and egg; beat well. Gradually blend in the flour
mixture.
Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by
rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375
degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove
from cookie sheets. Cool completely on wire racks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Empanadas De Fruta
Categories: Mexican, Cookies
Yield: 8 servings
1 x -----------dough------------
1 t Salt
3/4 c Shortening
1 x -------fruit filling--------
1/2 lb Raisins
1/2 t Cloves
1/2 t Nutmeg
6 c Flour
1 T Sugar
1 1/2 c Water
20 oz Mixed dried fruit
3/4 c Sugar
1 t Cinnamon
1 c Pinon nuts(other nuts okay)
Mix flour, salt and sugar; add shortening and mix well. Add beaten
egg to water and then to dry mixture. Dough should be soft but not
sticky. Make small balls of dough. Roll out to 5 inches diameter and
1/8" thick. Place a heaping teaspoon of filling on half of rolled out
dough turning other half of dough over and pressing edges together.
Pinch edges between thumb and fore finger giving the dough a
half-turn. Fry in deep fat until golden brown. Drain. To make fruit
filling, add enough water to cover the dried fruit and raisins. Cook
over low heat until tender. Add sugar, spices, and nuts. Mix until
well blended. ( A 21 oz. can of fruit pie filling can be substituted
for the fruit filling.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Kiffles
Categories: Cookies, Desserts
Yield: 5 servings
2 c Flour, (heaping)
1 T Sour cream, heaping
3 ea Egg yolks
3 T Sugar
1 c Butter
1 c Prune butter
Cream butter, sour cream, and sugar. Add egg yolks, then flour.
Knead with hands until well blended, adding a little more flour if
needed. Divide dough into 6-8 sections, pat each into a flat piece,
then chill. Roll out, between waxed paper, each section like a pie
crust. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles.
Drop 1/2 teaspoon of prune butter onto each triangle, roll up
starting at wide end. Put on greased cookie sheet. Bake 375 degrees
or till light brown. If desired, sprinkle with powdered sugar. Even
though these have very little sugar, they are fabulous. They even
give Kolaches some stiff competition.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Kolaches (or Kolacky)
Categories: Cookies, Desserts
Yield: 5 servings
1 c Butter
2 c Flour
1 c Fruit filling (see below)
1 c (9 oz can) crushed pineapple
1 T Cornstarch
1 c Chopped dried apricots
2 T Butter
1 c Creamed cottage cheese
1/4 t Salt
1 x -----pineapple filling------
1/3 c Sugar
1 x ------apricot filling-------
1/4 c Sugar
1/8 t Cinnamon
These are very simple, but you will find NO better cookie anywhere!
On the down side, they do require advanced preparation (overnight is
best). Included are a couple of filling recipes, but a can of
pre-made will work too. (Apricot is best) When rolling out dough,
try to keep it as chilled as possible. To cream the cottage cheese,
it helps if you have a food processor or blender, but a fork and a
strong arm will do in a pinch. Mix ingredients and chill at least 6
hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and
place filling or preserves in center of square. Bring corners over
filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and
dust with powdered sugar. Pineapple Filling: Combine ingredients in
sauce pan, cook stirring constantly until thickened. Cool. Apricot
Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes
more. Remove from heat and add butter and cinnamon. Cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mexican Wedding Cookies
Categories: Mexican, Cookies
Yield: 36 servings
1 c Butter, softened
2 c Sifted flour
1 t Vanilla
1 c Powdered sugar
1 c Ground nuts
Combine all ingredients. Form into 1 1/2" balls. Bake on cookie sheet
at 350 for about 10-15 minutes or until set. Roll in powdered sugar
while still warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Minty Fudge Brownies
Categories: Chocolate, Mint, Cookies
Yield: 12 servings
1 1/4 c Flour; unbleached
1/2 t Salt
1/2 c Butter
1 1/2 c Mint-chocolate chips; *
3 ea Eggs; large
1 x Walnut halves; optional
1/2 t Baking soda
1 c Sugar
3 T Water
1 1/2 t Vanilla extract
1 c Nuts; chopped
* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Preheat oven to 325 degrees F. In a small bowl, combine flour,
baking soda, and salt; set aside. In medium saucepan, combine sugar,
butter and water; bring JUST TO A BOIL. Remove from heat. Add
mint-chocolate chips and vanilla extract; stir until chips are melted
and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a
time, beating well after each addition. Gradually blend in flour
mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking
pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on
wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves,
if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Neiman Marcus $250 Cookie
Categories: Cookies, Desserts
Yield: 30 servings
2 c Butter or margarine
2 c Brown sugar
2 t Vanilla
3 c Ground oatmeal (fine powder)
2 t Baking powder
24 oz Chocolate chips
3 c Chopped nuts
2 c Granulated sugar
4 ea Eggs
4 c Flour
1 t Salt
2 t Baking soda
1 ea 8 oz hershey bar, grated
Cream butter with white and brown sugar. Add eggs and vanilla. Blend
together with flour, oatmeal, salt, baking powder and baking soda. Add
chocolate chips, candy and nuts. Roll into balls and place 2 inches
apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe
can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman
Marcus charges $250 for this recipe. However,
let it be known that's not the case.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: IMPOSSIBLE PEANUT BUTTER COOKIES
Categories: Cookies, Desserts, Bisquick
Yield: 8 servings
JUDY VOCELKA (NFXS18B)
1 c Peanut butter
1 c Sugar
Egg
Mix ingredients and roll into balls about the size of a walnut. Place
on greased cookie sheet and mash down with a fork. Bake at 350 till
lightly browned. Remove from cookie sheet immediately and allow to
cool on a rack. Makes 16-24 cookies, depending on size.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: APPLE AND NUT POCKETS
Categories: Desserts, Cookies, Holidays
Yield: 20 servings
1 x -Dottie Cross TMPJ72B
1 x -DOUGH:
8 T Unsalted butter; softened
1 1/4 c Sugar
1 ea Large egg
1 1/2 t Vanilla extract
2 1/2 c Sifted all-purpose flour
1/2 t Salt
1/4 t Baking soda
1 x -FILLING:
2/3 c Apple butter
1 T Lemon juice
1 x Grated zest of 1 lemon
1/4 c Finely chopped walnuts
1 x Confectioners' sugar
1 x -for dusting
To make the dough: In a medium bowl, using a hand-held electric mixer
set at high speed, beat the butter until creamy, about 1 minute. Add
the sugar and beat until light in color and texture, about 2 minutes.
Beat in the egg and vanilla. Sift the flour with the salt and baking
soda. Gradually add the flour mixture to the butter mixture, beating
well after each addition. Scrape the dough onto a large piece of
plastic wrap and wrap tightly. Refrigerate until the dough is firm
enough to roll out, at least 6 hours, or preferably overnight. To
make the filling: Combine the apple butter, lemon juice, lemon zest,
and walnuts and mix well. Preheat the oven to 375 degrees. Divide the
dough into 4 portions. On a lightly floured work surface, roll out
one portion of dough to 1/8 inch thickness. (If the dough crumbles,
work in your hands until malleable.) Using a 3-inch round cookie
cutter, cut out rounds of the dough. Gather up the scraps to work
into the remaining dough. Repeat the process until all the dough has
been used. Place a rounded teaspoon of the filling in the center of
half of the rounds. Brush the edges of the rounds lightly with water.
Place the remaining rounds on top of the filled cookies. Using a
fork, press the edges sealed. Don't worry if cracks appear in the
surface. Transfer the cookies to ungreased baking sheets. Bake until
lightly browned, 12 to 15 minutes. Transfer to wire racks and cool
completely. Sprinkle with confectioners' sugar before serving. Makes
about 20 large cookies. Source: "An Edible Christmas" (A Treasury of
Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS,
HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CINNAMON CRISPS
Categories: Desserts, Cookies, Holidays
Yield: 24 servings
1 x -Dottie Cross TMPJ72B
8 T Unsalted butter; softened
1/3 c Sugar
1 T Sugar
1 ea Large egg yolk
1/2 t Vanilla
1 1/4 c All-purpose flour
1 t Baking powder
1 t Ground cinnamon
1/8 t Salt
24 ea Walnut halves
Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
using a hand-held electric mixer set at high speed, beat the butter
until creamy, about 1 minute. Add the sugar and continue beating
until the mixture is light in color and texture, about 2 additional
minutes. Beat in the yolk and vanilla. Sift the flour, baking powder,
cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon,
work the dry ingredients into the creamed mixture to form a stiff
dough. Scrape the dough onto another piece of waxed paper and form
into a thick log about 8 inches long. Wrap the log in the waxed paper
and refrigerate until chilled and firm, about 1 hour. Using a sharp
knife, cut the chilled dough into 24 slices, each about 5/6 inch
thick. Arrange the slices about 2 inches apart on the prepared baking
sheets. Flatten the slices slightly with a fork, and top each with a
walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on
the baking sheets for 2 minutes, then transfer to wire cake racks to
cool completely. The cookies will keep, stored in an airtight
container at room temperature, for 3 days. Makes 24 cookies. Source:
"An Edible Christmas" (A Treasury of Recipes for the Holiday) by
Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: EGGNOG SNICKERDOODLES
Categories: Desserts, Cookies, Holidays
Yield: 48 servings
1 x -Terri Sawchuk PKHJ43B
1 x -MAIN INGREDIENTS:
2 3/4 c All-purpose flour
2 t Cream of tartar
1 1/2 c Sugar
1 t Baking soda
1 c Butter-softened
1/4 t Salt
2 ea Eggs
1/2 t Brandy extract
1/2 t Rum extract
1 x -SUGAR MIXTURE
1/4 c Sugar or colored sugar
1 t Nutmeg
Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
beat at low speed, scrapingsides of bowl often, until well mixed (2
to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
place 2" apart onto ungreased cookie sheets. Bake near center of 400
oven for 8 to 10 min. or until edges are lightly browned. Reformatted
by: CYGNUS, HCPM52C
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Tropical Cheese Bars
Categories: Bar cookies, Alcohol, Nuts, Cheesecakes
Yield: 24 servings
MMMMM---------------------------CRUST--------------------------------
3/4 c Margarine
3/4 c Brown sugar
3 c Flour
1 c Almonds, finely chopped
1/4 c Coconut Rum
MMMMM------------------------CHEESE LAYER-----------------------------
24 oz Cream cheese, soft
1/2 c Sugar
3 Eggs
1/4 c Coconut Rum
2 cn Crushed pineapple, drain LGE
1 c Coconut
1 c Almonds, chopped
Cream margarine, sugar and coconut rum, beat in flour until blended.
Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes.
Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until
creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut.
Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: O'Henry Bars II
Categories: Bar cookies
Yield: 16 servings
5 c Special K cereal
1 c Corn Syrup
1 c Sugar
Pinch of salt
1 c Peanuts (optional)
1 c Chunky Peanut Butter
12 oz Chocolate Chips
Can use rice krispies instead of special K. If you choose not to use
peanuts. increase cereal to 6 cups.
*******************************************************
***************** Heat sugar, corn syrup & salt until it boils. Add
peanut butter and stir til it boils. Pour in Special K & nuts; mix
til coated. Spread in a buttered 9 x 13 pan and press. Cool. Melt
Chocolate chips over double boiler & spread on cooled peanut butter
mixture. Cut into bars when cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Vacuum Cleaner Bars
Categories: Bar cookies, Box cakes, Nuts
Yield: 24 servings
1/2 c Margarine, melted
1 pk Yellow cake mix *
3 Eggs
8 oz Package cream cheese, soft
1 lb Powdered sugar
1/2 c Flaked coconut
1/2 c Chopped walnuts or pecans
* Use plain cake mix without pudding added.
*******************************************************
****************** Combine margarine, cake mix and one egg. Stir
together until dry ingredients are moistened. Pat mixture into bottom
of well-greased 15x10 inch jellyroll pan. Bake for 10 minutes at
325~F. Beat remaining two eggs lightly then beat in cream cheese and
powdered sugar. Stir in coconut and nuts. Pour over mixture in
jellyroll pan. Bake at 325~F for 45 to 50 minutes or unti golden
brown. Cool to room temperature before cutting into squares.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Lethal Layers
Categories: Bar cookies, Chocolate, Nuts
Yield: 32 servings
1/2 c Unsalted butter
1/2 c Dark brown sugar
1 c All-purpose flour
1 c Pecan halves
2 Eggs
1 c Firmly packed dark brown sug
1 ts Vanilla extract
1/2 ts Salt
1 ts Baking powder
Additional flour (see direct
1 c Chocolate chips
In a food processor, combine first 3 ingredients with metal blade
until crumbly. This can also be done with 2 pastry knives or a pastry
cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at
375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly
over surface. Beat eggs with brown sugar until thick. Add vanilla.
Put salt and baking powder in bottom of 1/4 cup measure; fill rest of
measure with flour. Stir into egg mixture. Bake at 375~F for 20
minutes or until center is baked. Cool, then cut into 32 pieces.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: White Chocolate Chip Cookies with Macadamia Nu
Categories: Cookies, Chocolate, Nuts
Yield: 8 servings
1/2 c Unsalted butter softened
1/3 c Sugar
1/3 c Brown sugar firm packed
1 Egg
1 ts Vanilla
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
6 1/2 oz White chocolate, chopped
3/4 c Macadamia nuts, halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO
SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND
SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE
CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY
GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375
DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON
COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES
UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Baby Ruth Cookies
Categories: Cookies
Yield: 1 servings
1/2 c Butter, softened
3/4 c Peanut butter, smooth
1 1/2 c Sugar
2 Eggs, beaten
1 1/4 ts Vanilla
3 c Flour, sifted
1 ts Baking powder
1/2 ts Salt
2/3 c Milk
5 Baby Ruth bars, 1.9oz, cutup
Cream butter, peanut butter and sugar until light and fluffy; beat in
beaten eggs ad mix well; add vanilla. Sift dry ingredients together
and add alternately with the milk. Stir in the cut-up Baby Ruth
pieces. Drop from teaspoon on buttered cookie sheets. Bake in
preheated 375~F oven until golden brown, about 12-15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SPRINGERLE
Categories: Desserts, Cookies, Holidays
Yield: 48 servings
1 x -Kathryn Evans JMSH36B
4 c Flour
2 t Baking powder
4 ea Eggs, well beaten
2 c Sugar
2 t Boiling water
2 tb Anise seed
Sift flour; measure; add baking powder and sift again.
To well-beaten eggs gradually add the sugar, beating until very
thick.
Pour boiling water over anise seed and add to egg mixture Stir in the
flour. Chill.
Roll on a lighly floured board to 1/4 inch thickness;>>> then roll
again with a springerle roller to make designs. Cut the cookies at
the marked outlines and place on an ungreased cooky sheet. Let dry
6 to 8 hours at room temperature. Bake in a moderate oven (375) 12
to 15 min. or until brown.
Makes 4 dozen cookies. Reformatted by: CYGNUS, HCPM52C
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