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Post by KD7LBR on Sept 16, 2002 13:40:07 GMT -6
Candy Cane Brittle
1/2 cup light corn syrup 1 cup sugar 1 cup crushed candy canes OR 1-1/2 cups nuts of your choice 1 teaspoon butter or margarine 1 teaspoon vanilla 1 teaspoon baking soda
In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes. Stir mixture (if using nuts instead of candy canes, stir nuts in now). Microwave on high 4-5 minutes or until light brown. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes. Add baking soda-stir lightly until foamy. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.
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Post by KD7LBR on Sept 19, 2002 17:34:17 GMT -6
Peanut Butter Divinity Roll ups
2 1/2 cup sugar 1/3 cup water 2/3 cup light corn syrup 2 egg whites stiffly beaten powdered sugar peanut butter
Mix sugar, water and syrup in deep pan; bring to boil. Cook to hard ball stage or 250 degrees. Slowly pour over egg whites while beating with electric mixer. Beat until candy clings to spoon and loses some of its shine. Spread on smooth surface; sprinkle with powdered sugar. Spread generously with peanut butter. Roll into one large roll; divide into 2 rolls. cut into desired pieces.
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Post by KD7LBR on Sept 28, 2002 14:14:20 GMT -6
Chocolate Billionaires
1 package caramels (14 ounces)-about 68 3 tablespoons water 1-1/2 cups coarsely chopped pecans 1 cup coarsely crushed crisp rice cereal 2 cups MILK chocolate chips 1/3 bar paraffin wax
In top of double boiler over low heat or in microwave, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by heaping teaspoonfuls onto lightly greased waxed paper. Chill until firm. In top of double boiler over low heat, melt chocolate chips and paraffin. Use a double boiler rather than a microwave for this step, as you will need to work over the pot in order to keep the chocolate melted; place on waxed paper and chill until set. Store in airtight container.
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Post by KD7LBR on Sept 28, 2002 14:14:59 GMT -6
Willy Wonka Bars
1/2 cup margarine, softened 1 cup peanut butter 1/2 box powdered sugar 1-1/2 packages graham crackers 1 package chocolate chips 2 tablespoons margarine or 1/4 cup milk
Combine margarine, peanut butter, powdered sugar and graham crackers. Press mixture in pan. Melt chips and 2 tablespoons of margarine or milk. Spread over graham cracker crust. Refrigerate. Cut when cool.
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Post by KD7LBR on Sept 28, 2002 14:16:14 GMT -6
Tropical Drop Candies 12 oz pkg (2 cups) semi-sweet chocolate chips 3/4 cup shredded coconut 1/2 cup chopped macadamia nuts 1/2 cup chopped banana chips or dried pineapple
Line cookie sheet with waxed paper. Melt chocolate chips in medium saucepan over low heat, stirring constantly. Stir in remaining ingredients; blend well. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Refrigerate until set, about 30 minutes. Store in airtight container. Makes 24 candies
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Post by KD7LBR on Nov 6, 2002 9:57:56 GMT -6
ENGLISH TOFFEE
3/4 c. almonds, sliced 1 c. sugar 3/4 c. margarine 1/4 tsp. salt 1/3 c. water 1 c. chocolate chips, melted
Combine sugar, butter, salt and water. Cook to 284 degrees while stirring. Add almonds, continue cooking to 350 degrees or until syrup is light brown. Pour into buttered baking sheet. Spread thin; cool. Spread chocolate over top. Sprinkle more ground nuts on top. Cool and break.
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Post by KD7LBR on Nov 7, 2002 11:52:40 GMT -6
Creamy Cappuccino Orange Fudge
2 1/2-cups sugar 3/4-cup sour cream 1/2-cup butter 1-tbsp instant coffee granules dissolved in 2 tablespoons hot water 1-package (12 ounces) vanilla baking chips (2 cups) 1-jar (7 ounces) marshmallow cream 1-tbsp grated orange peel Orange peel strips for garnish
Line 13x9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
Lightly butter large microwave safe bowl. Place sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at high 5 to 6 minutes until boiling, stirring after 2 1/2 and 5 minutes.
After sugar mixture comes to a full rolling boil, microwave at high 5 minutes more until mixture reaches softball stage (234º) on instant-read or candy thermometer, stirring after 3 minutes. (do not microwave mixture with thermometer)
Add vanilla chips, marshmallow cream and orange peel; stir until smooth. Pour into prepared pan. Smooth evenly into corners with narrow metal spatula.
Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature. Makes 70 candies.
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Post by KD7LBR on Aug 20, 2002 9:35:12 GMT -6
PEACH CUSTARD CAKE
CRUST
1 1/2 c. flour 1/2 tsp. salt 1/2 c. soft butter
BATTER
1 lg. can peaches, sliced 1/2 c. sugar 1/2 tsp. cinnamon 1 egg 1 c. evaporated milk
Cut butter into flour and salt. Press into 9 inch square pan. Drain peaches, saving 1/2 cup of syrup. Arrange slices on top of crust.
Sprinkle with mixture of sugar and cinnamon. Bake at 375 degrees for 20 minutes. Mix syrup, egg and milk. Pour over peaches. Bake 30 minutes more.
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Post by KD7LBR on Sept 16, 2002 13:44:17 GMT -6
Almond Joy Cups
1 (18.5 oz.)box chocolate fudge cake mix 1 egg 1/2 cup margarine, melted 3/4 cup all-purpose flour 1/2 cup white sugar 1/2 cup evaporated milk 14 large marshmallows 7 ounces flaked coconut 1/4 cup evaporated milk 3/4 cup chocolate chips 2 tablespoons margarine 1/2 cup sliced almonds
1 Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins.
2 In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
3 Bake in preheated oven 10 minutes, until set.
4 While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
5 In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
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Post by KD7LBR on Sept 18, 2002 14:03:32 GMT -6
Chocolate Chip Meringues
2 Egg whites 2/3 c Sugar 6 oz Chocolate chips
Preheat oven to 350 degrees F. Beat the eggs well in a small mixing bowl; add sugar Beat for 8 minutes. Fold in the chocolate chips. Drop by tablespoonfuls onto a greased cookie sheet. Turn the oven off and leave the cookies in there overnight.
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Post by KD7LBR on Sept 28, 2002 14:10:19 GMT -6
Chocolate Caramel Bars
CRUST 1 cup flour 1/2 cup packed brown sugar 1/2 cup butter
FILLING 2 cups coarsely chopped pecans 1 cup flaked coconut 1 can sweetened condensed milk
TOPPING 1[227 gr]pkg Hershey caramels 2 tbs light cream 1 cup semi-sweet chocolate chips
Crust Combine flour and brown sugar. Cut in butter until mixture is crumbly Press firmly into pammed 13x9" baking dish Bake at 350o for 12-15 min.
Filling Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over top Bake 25-30 min until filling is set. Cool on wire rack 10 min.
Topping Heat caramels and cream in a small saucepan stirring until smooth and melted Drizzle over filling. Sprinkle with chocolate chips
Cool completely then cut into bars.
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Post by KD7LBR on Sept 28, 2002 14:11:11 GMT -6
Seven Layer Magic Cookie Bars
This recipe includes butterscotch chips, which can be substituted with nuts, M&M's, Oreo pieces...you name it!
1/2 cup (1 stick) butter or margarine 1 1/2 cups graham cracker crumbs 1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 cup (6-oz.) butterscotch flavored chips 1 cup (6 oz.) semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped nuts
Preheat oven to 350, (325 for glass dish). In 13x9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.
Tip: For perfectly cut cookie bars line entire pan (including sides) with a sheet of aluminum foil first. When bars are baked, cool; lift up edges of foil to remove from pan. Cut into individual squares. Lift off of foil.
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Post by KD7LBR on Sept 28, 2002 14:12:10 GMT -6
FIG NEWTONS
1 C. figs, finely chopped 3/4 C. water 1/2 C. sugar 1/2 C. margarine 3/4 C. sugar 1/4 C. honey 1 egg, well beaten 1/2 tsp. salt 3 C. flour 1 T. baking powder 1/4 C. milk 1 tsp. vanilla extract
Boil chopped figs in the 1/2 cup sugar and water for 10 minutes. Let cool. Cream margarine, 3/4 cup sugar and honey together. Add egg and beat until light. Sift dry ingredients together. Add alternately with milk to moist mixture. Add vanilla extract and blend well. Divide dough in half and roll out 1/8-inch thick. Place half of the dough on a baking sheet. Spread with cooled fig mixture. Cover with other half of dough. Press down and seal edges. Cut into 1 x 2-inch rectangular pieces. Bake at 400ºF for 12 minutes, or until tops are golden brown.
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Post by KD7LBR on Sept 28, 2002 14:12:50 GMT -6
Pecan Pie Bars
2 1/2 cups flour 1 cup cold butter, cut into pieces 1/2 cup powdered sugar 1/4 tsp. salt
Preheat oven to 350 degrees and spray a 15 x 1 x 1-inch baking pan with cooking spray. In a large mixing bowl, at medium speed, beat flour, butter, sugar and salt until mixture resembles coarse crumbs. Press firmly and evenly into prepared pan. Bake 20 to 25 minutes or until golden brown. Top with Pecan Filling (recipe follows) Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting. Makes 100 bars.
Pecan Filling 4 eggs 1 1/2 cups light Karo syrup 1 cup granulated sugar 1/2 cup brown sugar 2 1/2 cups coarsely chopped pecans 3 Tbsp. butter, melted 1 1/2 tsp. vanilla
In a large bowl beat eggs, Karo syrup, sugar, butter and vanilla until well blended. Stir in pecans.
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Post by KD7LBR on Nov 6, 2002 9:50:44 GMT -6
Chocolate Chip Meringues
2 Egg whites 2/3 c Sugar 6 oz Chocolate chips
Preheat oven to 350 degrees F. Beat the eggs well in a small mixing bowl; add sugar Beat for 8 minutes. Fold in the chocolate chips. Drop by tablespoonfuls onto a greased cookie sheet. Turn the oven off and leave the cookies in there overnight.
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Post by KD7LBR on Nov 6, 2002 9:52:33 GMT -6
Raspberry Almond Shortbread Thumbprints Cookie: 2/3 cup sugar 1 cup butter, softened 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup raspberry jam
Glaze: 1 cup powdered sugar 1 1/2 teaspoons almond extract 2 to 3 teaspoons water
Heat oven to 350 F. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are *lightly* browned. Let stand 1 minute; remove from cookie sheet. In small bowl stir together powdered sugar and 1 1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies. Makes about 3 1/2 dozen cookies.
Substitute 1/2 cup of your favorite flavor jam.
Store in airtight containers up to 1 week or freeze up to 3 months.
TIP: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 Tbsp.flour.
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Post by KD7LBR on Nov 6, 2002 15:06:53 GMT -6
Monster Cookies 2 lbs (4 c) brown sugar 4 c white sugar 12 eggs 2 T white syrup (brown works fine too) 1 lb margarine or butter 3 lbs (5 1/2 c) peanut butter 8 t soda 1 T vanilla 18 c oatmeal (1 large plus 2 cups)
Mix and match the following ingredient (I usually put in most if not all) 1 lb M & Ms 1 lb chocolate chips raisins dates nuts coconut other chips (white, toffee, butterscotch) you could add whatever you want - sunflower seeds, etc
Mix together first 8 ingredients (everything down to the oatmeal) Then add chips, nuts, etc. and mix well. Then fold in oatmeal (I use my hands to mix well) - You'll need a humongous bowl or two!
Place 1 T (I use an ice cream scoop) on ungreased cookie sheet. Bake at 350 F for 10-15 mins. Done when medium brown on top.
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Post by KD7LBR on Nov 30, 2002 18:16:01 GMT -6
Gingerbread Biscotti
1 cup almonds, blanched 3/4 cup sugar 1/4 lb butter 1/2 cup dark molasses 1/4 cup fresh ginger, minced 3 eggs 3 cups flours 1/2 tablespoons baking powder 1 tablespoon cinnamon, ground 1 teaspoon nutmeg, ground 1/2 teaspoon cloves, ground 1/2 teaspoon allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend.
On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet.
Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices.
On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.
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Post by KD7LBR on Nov 27, 2002 16:02:45 GMT -6
EGGNOG SPRITZ 2/3 cup sugar 1 cup butter -- softened 1 egg 1/2 teaspoon salt 1 teaspoon ground nutmeg 2 teaspoons vanilla 2 1/4 cups all-purpose flour
For Glaze 1 cup powdered sugar 1/4 cup butter -- softened 2 tablespoons water 1/4 teaspoon rum extract
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, butter, water, and rum extract until smooth. Drizzle or pipe over warm cookies.
MINT KISS SPRITZ
2/3 cup sugar 1 cup butter -- softened 1 egg 1/2 teaspoon salt 2 teaspoons vanilla 1/4 teaspoon mint extract 2 1/4 cups all-purpose flour green food coloring 60 Hershey's Kisses
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Mix in green food coloring, adding just enough to acheive the desired color. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one Hershey's kiss on each cookie.
PINA COLADA SPRITZ
2/3 cup sugar 1 cup butter -- softened 1 egg 1/2 teaspoon salt 1 tablespoon pineapple juice 2 1/4 cups all-purpose flour
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
CHOCOLATE CHIP SPRITZ 2/3 cup sugar 1 cup butter -- softened 1 egg 1/2 teaspoon salt 2 teaspoons vanilla 1/4 cup coarsly grated semi-sweet chocolate 2 1/4 cups all-purpose flour
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour and coarsly grated semi-sweet chocolate. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
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Post by KD7LBR on Nov 27, 2002 16:02:17 GMT -6
SPRITZ
2/3 cup sugar 1 cup butter -- softened 1 egg 1/2 teaspoon salt 2 teaspoons vanilla 2 1/4 cups all-purpose flour
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
BROWN SUGAR SPRITZ
1 cup butter flavored Crisco - softened 1/2 cup packed brown sugar 1 egg 1 teaspoon vanilla 2 2/3 cups all-purpose flour 1 teaspoon baking powder
for pineapple filling: 29 1/2 ounces crushed pineapple -- drained 1 cup sugar red and green food coloring
Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often.
Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F.
Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill.
Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges.
Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool. Makes 78.
Note: Or, omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes. Makes 60.
LEBKUCHEN SPICE SPRITZ
2/3 cup sugar 1 cup butter -- softened 1 egg 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon allspice 1/4 teaspoon ground cloves 2 teaspoons vanilla 2 1/4 cups all-purpose flour
For Glaze 1 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, spices, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. If douch is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. For Glaze, in small bowl stir together powdered sugar, milk, and vanilla until smooth. Drizzle or pipe over warm cookies.
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Post by KD7LBR on Nov 27, 2002 15:58:07 GMT -6
LEMON MACAROONS Lemon Curd: 3 eggs 3/4 cup sugar 1/2 cup lemon juice 2 tablespoons zest of lemon 3/4 cup unsalted butter, cut into chunks
Macaroons: 1 cup powdered almonds 2 cups powdered sugar 1 tablespoon grated lemon rind 4 egg whites 2 tablespoons sugar
To make the lemon curd, in a saucepan, whisk together the eggs, sugar, lemon juice, and zest. Bring the mixture to a boil over moderate heat, stirring, then simmer for 3 minutes, whisking.
Transfer the mixture into a bowl and whisk in the butter, one chunk at a time.
To make the macaroons, preheat oven to 275F.
In a bowl, using an electric mixer, beat the egg whites until they form soft peaks. Add the sugar, then beat the egg whites until firm. Gently but thoroughly fold the almond mixture into the egg whites.
Line baking sheets with oiled parchment paper. Either pipe or spoon mixture into 1 1/2 inch mounds that are 2 inches apart on the parchment. Bake for 30 minutes or until firm.
Turn off oven and let cookies dry with door ajar. To assemble, remove cookies from baking sheets and sandwich with lemon curd.
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Post by KD7LBR on Nov 27, 2002 15:56:38 GMT -6
CREME DE MENTHE SQUARES
1 1/4 cups butter, divided 1/2 cup unsweetened cocoa powder 3 1/2 cups powdered sugar - sifted 1 egg -- beaten 1 teaspoon vanilla 2 cups graham cracker crumbs 1/3 cup creme de menthe 1 1/2 cups semisweet chocolate chips
For bottom layer: In sauce pan combine 1/2 cup of the butter and the cocoa powder. Heat and stir until well blended. Remove from heat; add 1/2 cup of the powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an ungreased 13x9x2" baking pan.
For middle layer: Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour.
For top layer: In small sauce pan combine the remaining 1/4 cup butter and chocolate pieces. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares. Store in refrigerator.
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Post by KD7LBR on Nov 27, 2002 15:55:40 GMT -6
Coconut Butter Balls
Ingredients
1/2 cup butter 2 tablespoons powdered sugar 1 teaspoon vanilla extract 1 cup unsifted flour 3/4 cup flaked coconut Method
Cream butter, sugar and vanilla together. Add flour all at once and blend. Add coconut mixing well. Shape into small balls and place on an ungreased cookie sheet. Chill 15 minutes. Bake at 350°<br>F. for 15 minutes or until lightly browned. Roll in additional powdered sugar while warm.
Yield: 3 dozen
English Toffee Bars
1/2 cup butter 2 cups all purpose flour 1 cup packed light brown sugar 1 package sliced almonds
Heat oven to 350 degrees 1. In large bowl combine butter, flour and brown sugar. Blend until fine crumbs form. Press into 13x9x2 pan and sprinkle almonds over the top.
Toffee topping: In small sauce pan combine 2/3 cup butter and 1/3 cup packed light brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil 30 seconds. Pour over almonds.
Bake about 20 to 22 minutes until topping is bubbly and golden. Remove from oven and spread 1 package white chocolate chips over top to melt. Spread evenly as it melts. Cool completely on wire rack and then cut in squares
Buffalo Chip Cookies
Dough: 2 c. margarine, melted 2 c. brown sugar, packed 2 c. white sugar 4 eggs, beaten 2 T. vanilla 2 c. rolled oats 2 c. cornflakes 4 c. flour, sifted 2 t. baking soda 2 t. baking powder
Stir ins: Choose 1 or 2 of these to add to dough: 1 c. raisins 1 c. choppped nuts 1 c. peanuts 1 c. M&M's (tm) 1 c. coconut 1 c. chocolate chips 1 c butterscotch chips
Preheat oven to 350 degrees. In a very large bowl, stir together margarine, brown sugar and granulated sugar. Stir in eggs and vanilla. Stir in rolled oats and corn flakes.
In a smaller bowl, stir together flour, baking soda and baking powder. Stir flour mixture into sugar mixture. Add 1 or 2 stir-ins. Drop dough from serving spoon, 1/2-cup measure or ice cream scoop onto ungreased cookie sheets. Leave plenty of room; cookies will spread.
Bake about 12 minutes or until done. 4 to 5 dozen cookies.
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Post by KD7LBR on Sept 29, 2003 16:09:52 GMT -6
Annie, I am pretty new to WW myself, and will be one of your buddies. We can swap recipes, etc. A little background on myself, and you can decide....I am 45. I am a mother of 3 kids, and need to loose about 150 pounds. No more excuses for by fat....I was lazy, hated exercise, and otehr reasons. I grew up on a farm. If we didn't raise it, milk it, or grow it, we didn't eat it. Needless to say it was meat & potatos 3 meals a day. Real butter, steak, eggs, cheese, ice cream, you name it, I grew up with it.
Now I am learning to eat a BALANCED, healthy lifestyle, and it is tough, but well worth it. I have lost 35 since May 1. Now the pounds doun't come off 3-4 at a time, but the 1/2-1 pound a week is consistent. I have not gained back any I have lost since May.If you want to be my buddy, my e mail address is KD7LBR@hevanet.com Ellie
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Post by KD7LBR on Sept 28, 2002 14:26:04 GMT -6
Chocolate Pudding
Mix 2 1/2 cups nonfat dry milk 5 cups sugar 3 cups cornstarch 1 tsp. salt 2 1/2 cups baking cocoa
Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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Post by KD7LBR on Sept 28, 2002 14:24:42 GMT -6
Butterscotch Pudding
Mix 2 cups nonfat dry milk 5 cups brown sugar, packed 1 tsp. salt 3 cups cornstarch
Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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Post by KD7LBR on Sept 30, 2002 17:28:43 GMT -6
Snowman Soup
The Soup: 1 package hot chocolate mix 3 Hershey Kisses 15 (or so) marshmallows 1 candy cane
Put the above items in colored plastic wrap ( Cellophane square, and pull up and tie with ribbon.) Tuck inside a Christmas mug.
The Poem: Put on paper and give with items in a mug ( Use a fun font and a snoman graphic)
Was told you've been real good this year Always glad to hear it With freezing weather drawing near You'll need to warm the spirit So here's a little Snowman Soup Complete with stirring stick Add hot water, sip it slow It's sure to do the trick!
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Post by KD7LBR on Sept 30, 2002 17:40:32 GMT -6
Instant Chai Tea Mix
1 c. pwdr. dry milk 1 c. non dairy creamer-dry 1 c. Fr. Vanilla pwdr. creamer 1 1/2 c. sugar 1 1/2 c. instant tea 2 tsp. ginger 2 tsp. cinnamon 1 tsp. cloves 1tsp. cardomon
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder. Makes about 4 c. mix
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
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Post by KD7LBR on Sept 30, 2002 17:36:02 GMT -6
Frosty Swiss Mint Coffee
2/3 cup instant dry coffee 1 cup sugar 1 teaspoon dried mint leaves (Powder these before adding to the rest of the mix) 2/3 cup dry non-dairy creamer
Place all dry ingredients in a blender or food processor and mix until they have the consistency of a very fine powder. Use 1 to 2 teaspoonsful of the dry mix to one coffee mug of hot water. Store the mixes in air-tight containers
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Post by KD7LBR on Sept 30, 2002 17:27:17 GMT -6
Spiced Cafe Au Lai Mix
2 c. non-fat dry milk powder 1/2 c. instant coffee powder 1/2 c. confectioners' sugar 1/2 tsp. each ground cinnamon, cloves, and allspice
Mix all ingredients until well blended and place in an air-tight container. To present as a gift, spoon 1/4 cup portions onto squares of aluminum foil. Seal foil. Place foil packets in a decorative box or tin.
Tie with a coffee mug and with a copy of the serving directions:
For 1 serving, place 1/4 cup of the mix into a mug and add 2/3 cup boiling water. Stir to blend. Top with whipped cream, if desired.
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