|
Post by cuteascountry_Shortcake on Jun 15, 2004 18:23:03 GMT -6
URL: Magnolia Lace Trumpets from foodnetwork.com Note from Nancy: The recipe was not included in the newsletter on June 8, 2004 because it is a copyrighted recipe and the foodnetwork.com does not allow me to post any of their recipes on my site or in the newsletter. ======================================== Cindy, after reading your description of what you were not looking for (cannolis), I remembered a Paula Deen Show on Food Network where she made these delicate, cream filled cookies, similar to how you described yours. I searched the site and found just what I remembered. They were called Magnolia Lace Trumpets. They looked so delicious. I can't even describe them. Here is the link and the recipe. I hope this is it! Mari Magnolia Lace Trumpets www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25198,00.html
|
|
|
Post by cuteascountry_Shortcake on Feb 4, 2004 13:29:32 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Feb 4, 2004 16:27:27 GMT -6
Hi nemo48, I'm not sure this is the recipe your friend is looking for. It is the version making it's way around the internet. The molasses may have been preferred to the maple syrup by the person who submitted the recipe to the newspaper. Note: 1 pound all purpose FLOUR = 4 cups sifted ---------- Recipe via Meal-Master (tm) v8.05 Title: Bushel of Cookies Categories: Cookies, Crowd, Wrv Yield: about 24 Dozen -------------------------WALDINE VAN GEFFEN VGHC42A----- 2 lb Raisins; chop fine 1 lb Pecan; chop fine 5 c Butter; softened 11 c Sugar 12 Eggs 1 c Maple syrup 1 qt Milk 1/4 c Vanilla extract 12 c Quick-cooking oats 21 c All-purpose flour 1/4 c Baking powder 1/4 c Baking soda 2 ts Salt 24 oz Butterscotch chips In a mixing bowl, cream butter and sugar. Add eggs, a few at a time, mixing well after each. Add syrup, milk and vanilla; mix well. Stir in oats, raisins and pecans. Combine flour, baking powder, baking soda and salt; stir into oat mixture. Fold in chips. Cover and chill for 2 hours. Drop by rounded tablespoonfuls 2" apart onto greased baking sheets. Bake at 350*F. for 15 minutes. Source: Taste of Home. MM Waldine Van Geffen vghc42a. This recipe was found at: www.recipesource.com/desserts/cookies/22/rec2256.htmlNote from -Shortcake: I also found the recipe printed in the 1997 Taste of Home Annual Recipes Cookbook on page 295. The recipe was submitted by Martha S. from Jackson, Ohio. The caption states that the recipe turns out what seems like a bushel of cookies--which is probably how it got its name. In the recipe submitted to Taste of Home, the directions state to grind or finely chopped the raisins and the pecans; set aside. In other cookie recipes I have tried that call for raisins to be ground, it is an important step. If you don't follow the directions to grind or chop the raisins, they tend to rise to the top of the cookies and become burnt.
|
|
|
Post by cuteascountry_Shortcake on Jan 29, 2004 15:04:57 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Jan 19, 2004 16:07:09 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Jan 12, 2004 0:39:24 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Jan 11, 2004 19:37:36 GMT -6
Progress report for -Shortcake
/+ Plays well with others.
/+ Doesn't run with scissors.
;D
|
|
|
Post by cuteascountry_Shortcake on Jan 11, 2004 12:37:53 GMT -6
Sugar Cookies like A&P's®<br> Submitted By : Lou Grubb "This is an old, original recipe which was used for years by the former A & P grocery chain. It was published in a magazine or something years ago and I have used the recipe for years." recipes.robbiehaf.com/A/557.htm
|
|
|
Post by cuteascountry_Shortcake on Apr 29, 2004 14:27:30 GMT -6
Yugoslav Kifle Makes 24 cookies
1 / 2 cup sour cream 1 tablespoon water 1 envelope FLEISCHMANN’S Active Dry Yeast 1 / 2 cup butter or margarine, softened 2 to 2 1 / 4 cups all-purpose flour 2 egg yolks (reserve whites for Nut Filling) Nut Filling (recipe follows) Melted butter or margarine Powdered sugar (optional) Directions Heat sour cream and water until warm (100° to 110°F). Sprinkle in yeast; stir until dissolved
In medium bowl, combine butter and 1 / 2 cup flour. Add sour cream mixture and beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 / 4 cup flour; beat 1 minute at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
On a surface dusted with powdered sugar, roll each piece of dough to a 10-inch circle. Cut each into 8 wedges. Top wide edge of each wedge with about 1 tablespoon Nut Filling. Roll up from wide end to point. Place on greased baking sheets, with points underneath. Brush with melted butter.
Bake at 375°F for 18 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Sprinkle with powdered sugar while warm, if desired.
Nut Filling: In bowl, beat 2 egg whites until stiff peaks form. Combine 1 cup finely chopped walnuts, 1 / 2 cup sugar and 1 teaspoon vanilla extract. Fold in stiffly beaten egg whites.
Nutrition Information Serving size : 1 cookie Calories : 140 Total fat : 8 g Saturated fat : 3.5 g Cholesterol : 30 mg Sodium : 50 mg Carbohydrates : 14 g Dietary fiber : <1 g Protein : 3 g
|
|
|
Post by cuteascountry_Shortcake on Dec 23, 2003 14:11:28 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 21, 2003 18:35:30 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 20, 2003 18:43:15 GMT -6
Exported from MasterCook Mac * Reese's Peanut Butter Cake Recipe By : Denise Roy, pastry chef of Romano's Macaroni Grill, Tx. Serving Size : 1 Preparation Time :0:00 Categories : REG Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup unsalted butter 3/4 cup creamy peanut butter 2 cups brown sugar -- packed 3 eggs 2 cups unsifted all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla Peanut Butter Filling -- see recipe Chocolate Glaze -- see recipe **PEANUT BUTTER FILLING: 1 cup cream cheese -- softened 1/2 cup creamy peanut butter **CHOCOLATE GLAZE: 1/2 cup water 4 tablespoons unsalted butter 1/2 cup cocoa -- sifted 1 cup powdered sugar -- unsifted 1 teaspoon vanilla In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken. PEANUT BUTTER FILLING: Cream ingredients together until light and fluffy. CHOCOLATE GLAZE: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. CHEF'S NOTE: This recipe will make either two 9-inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze. (There was no information on how many servings this recipe will make.) REG shared by Shirley Jordan - - - - - - - - - - - - - - - - - - Per serving: 6420 Calories; 462g Fat (62% calories from fat); 131g Protein; 515g Carbohydrate; 1349mg Cholesterol; 4800mg Sodium NOTES : This recipe appeared in the San Antonio Express newspaper. Additional note from -Shortcake: I found this recipe at Recipe Source. www.recipesource.com/desserts/cakes/07/rec0734.html
|
|
|
Post by cuteascountry_Shortcake on Jan 31, 2004 10:45:58 GMT -6
Hi diz56, Just checking to see if we are getting on the right track. This recipe was found at: www.mrbreakfast.com/superdisplay.asp?recipeid=975Rolled Nutty Kolache (25 servings) For Dough: 1 pint sour cream 1/4 pound butter (1 stick - softened) 1/4 teaspoon baking soda 6 tablespoons sugar 2 teaspoons salt 2 large eggs 2 packages dry yeast 6 cups flour For Filling: 3 3/4 pounds shelled walnuts 1 lb. jar of honey 1 1/2 cups sugar TO MAKE DOUGH: Bring sour cream to a slight boil in a large saucepan. Remove from heat and stir in the butter, baking soda, 6 Tbs sugar and salt. Let this cool until it's warm bathwater temperature. Now mixing in the eggs and the yeast. Slowly stir in the flour. Let this stand for 15 minutes, then knead and roll to 1/4" thickness. TO MAKE FILLING: Finely grind walnuts using a food processor (or a knife and a lot of patience). Put nuts in a large mixing bowl and add the honey and the 1 and 1/2 cup of sugar. Mix well. Don't be afraid to use your hands. That's the best way. Filling should stick together when a small amount is squeezed together. This makes 12 - 14 cups of filling, measured loosely; enough for about 15 doz. small nut rolls. PUTTING IT ALL TOGETHER: Cut dough into 2 inch squares. Take a square of dough, stretch it to a 2 and 1/2 inch square, and place filling along one side. Begin rolling from filling side, and place seam side down on greased cookie sheet, making three long rows on each pan, with sides lightly touching. Cover with a clean tea towel and let rise in a warm place for at least three hours. Makes 4 pans of 30 to 40 pieces. Bake at 350 degrees until lightly browned (about 30 minutes -- watch carefully). Remove immediately to cooling racks and brush with melted butter. This is a delicious treat for breakfast or tea. Your home will smell just like a hometown bakery. Mr Breakfast would like to thank Checkers for this recipe.
|
|
|
Post by cuteascountry_Shortcake on Dec 11, 2003 17:18:01 GMT -6
Hi florasharon, Welcome to Nancy's Kitchen Recipe Message Board. It is a pleasure to have you join us in posting at the board. Thanks for so generously sharing your recipes. Happy Holidays, -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 9, 2003 8:26:12 GMT -6
Hi Yankinmiss, Did you read the reviews for Kifli I and II by any chance? Two people posted that in their opinion the first recipe turned out to taste like it needed more sugar. You may want to read what they had to say if you haven't already. The person who left a review for the second recipe said that the recipe was great and that she got lots of compliments. Thanks for the virtual taste test! Happy Holidays! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 8, 2003 22:42:22 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 3, 2003 0:05:51 GMT -6
Hi there, ylobrd Make that 3 for 3. Here you go. It will be necessary to scroll down the page for the Bailey's Irish Cream Variation. members.tripod.com/~lotsofinfo/SQ14nanaimobarsv.htmNote from website: Then content of this site may not be copied onto other sites or included in any form of printed or disk or cd format execpt for personal use. It may not be used in anyway without permission. The recipes are a collection and are not original but all other content on this site is orginal. You may create a link to this site only. Enjoy! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Nov 30, 2003 23:19:51 GMT -6
Applesauce Stack Cake Recipe by: Southern Living Yield: 10 servings 3/4 c Shortening 1 c Sugar 1 c Molasses 3 Eggs 4 c All-purpose flour 1/2 ts Baking soda 1 ts Salt 1 ts Ground ginger 1 c Milk 3 c Applesauce Ground cinnamon Cream shortening; gradually add sugar and molasses, beating until smooth. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, and ginger; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Pour batter evenly into 6 greased and floured 9-inch round cakepans. Bake at 375 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove layers from pans, and let cool completely on wire racks. Spread about 1/2 cup applesauce between each layer, and stack layers. Spoon remaining applesauce on top of cake. Sprinkle top of cake with cinnamon. Let stand at least 8 hours before serving. Store in refrigerator. Yield: one 9-inch stack cake. NOTES : Flavor of Applesauce Stack Cake is enhanced when stored for up to 3 days. This recipe was found at: pub55.ezboard.com/fvernalalisasrecipeboardfrm105.showMessage?topicID=657.topic
|
|
|
Post by cuteascountry_Shortcake on Nov 22, 2003 0:31:15 GMT -6
Hi thefau, This might help you to get a little closer to the recipe with the Craisins. I don't know if this is the right recipe. You could probably omit the 1/2 cup semi-sweet chocolate chips and use 1/2 cup craisins instead. Cookie in a Jar 1/2 cup white chocolate chips 1/2 cup crispy rice cereal 1 & 1/2 cups flour 3/4 tsp. baking soda 1/4 tsp. baking powder 1/2 cup brown sugar 1/2 cup semisweet chocolate chips 1/2 cup rolled oats 1/2 cup white sugar In a quart jar, layer the ingredients in the order listed. Mix flour with soda and baking powder. Pack down firmly after each addition. Attach recipe below, to jar: Cookies in a Jar Cream 2 tblsp. of water, 1/2 cup of margarine, and 1 egg together until light. Add entire contents of the jar and stir until well blended. Drop by rounded spoonfuls onto an greased cookie sheet. Bake at 350* for 10-12 min. This recipe was found at:http://www.ctitech.com/amarsaglia/gift_jar_recipes.htm#Cookie%20in%20a%20Jar Hope this helps. -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Oct 28, 2003 15:58:11 GMT -6
PUDDING POKE CAKE 1 pkg. (2 layer size) yellow or chocolate cake mix 2 pkgs. (4 serving size) Jello instant pudding & pie filling, any flavor 1 c. confectioners' sugar 4 c. cold milk Prepare cake mix as directed on package, baking in 13"x9" pan. Remove from oven. Immediately poke holes down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals. Combine pudding mix with sugar in large bowl after holes are made. Gradually stir in milk. Beat at low speed of electric mixer for not more than 1 minute. (Don't over beat.) Quickly, before pudding mixture thickens, pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make strips. Allow remaining pudding mixture to thicken slightly; spoon over top, swirling to frost the cake. Chill at least 1 hour. Store cake in refrigerator. Makes 18 servings. www.nancyskitchen.com/recipes_using_cake_mixes.htm
|
|
|
Post by cuteascountry_Shortcake on Oct 28, 2003 12:36:25 GMT -6
Hello and welcome jpayne and cliff, I thought I would share my personal favorite version of the Jello Rainbow Poke Cake. Lemon-Orange Rainbow Poke Cake 1 package (2 layer size) lemon cake mix or pudding-included cake mix 1 package (3 ounce) Jell-O Brand Orange Flavor Gelatin 1 cup boiling water 1/2 cup orange juice or cold water Prepare cake mix as directed on package, baking in greased and floured 13 x 9-inch pan at 350*F. for 35 to 40 minutes. Cool cake in pan 15 minutes; then prick with utility fork at 1/2 inch intervals. Meanwhile, dissolve gelatin in boiling water. Add orange juice and pour carefully over warm cake. Chill at least 2 hours. Garnish as desired. In high altitude areas, follow high altitude package directions for bake batter. general Foods Corporation 1980 I frost this with a favorite Cool Whip and Pudding Frosting. Smooth'n Creamy Frosting 1 package (4 serving size) Jell-O Brand Vanilla Flavor Instant Pudding and Pie Filling (or any other flavor) 1/4 cup confectioners' sugar 1 cup cold milk 1 container (8 ounce) Birdseye Cool Whip Non-Dairy Whipped Topping, thawed Easy as 1,2,3. 1. Combine pudding mix, sugar and milk in small bowl. 2. Beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 1 minute. 3. Fold in whipped topping. Spread on cake at once. Makes about 4 cups or enough for two 9-inch layers. Note: Frosted cake should be refrigerated. For a firmer frosting, let mexture stand 5 minutes before folding in Cool Whip. general Foods Corporation 1983 Enjoy! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Nov 26, 2003 20:47:43 GMT -6
Hello Earthly, Thanks so much for sharing! There are some really nice pages to visit here, folks! I am just going to take a minute here to update some of the links Earthly posted on Oct 16th, 2003 "I got this from a frugal list, but I wanted to share it." -Earthly Halloween Costumes/Frugal Recipes: www.budget101.com/budget102_boo.htmMix Recipes for Jar Gifts: Beverages/Drink Mixes (65) www.budget101.com/bev1.htmCondiments, Sauces, Seasoning Mixes (150) www.budget101.com/condiments.htmConvenience Mixes: Brownies/ Cookies/Cakes & Shake-n-bakes, and more www.budget101.com/convenience_mixes.htmDiabetic Mixes www.budget101.com/diabetic_mixes.htmDehydrating Foods & Gift Recipes (Make your own Fruitleathers/powders) www.budget101.com/dehydrated_foods.htm Kid's Easy Bake oven recipes, 35 or so www.budget101.com/kids.htmMYO (Make Your Own) items like Pesto, Coffee Creamer, cool whip, Tortillas, etc. www.budget101.com/myo02.htmSoup Mixes: 17 www.budget101.com/soup_mixes.htmJar Gift Pages with Printable Tags: www.budget101.com/jargifts.htmFor Christmas gifts, holiday gift baskets, bath & beauty recipe gifts,frugal wrapping ideas, etc you can go to: www.budget101.com/gifts.htmFor Gag Gifts: www.budget101.com/gaggifts.htmNote from -Shortcake: Many of the links that were from the frugar list mentioned in the previous post are no longer available because the website has been moved to a new server. There are even more links to check out from the homepage. I updated the direct links Earthly provided where possible. Here is the link for the homepage: www.budget101.com/
|
|
|
Post by cuteascountry_Shortcake on Sept 28, 2003 11:06:42 GMT -6
Hi bj, How lovely to recall fond memories of a beloved pet. Thanks for sharing what a sweet personality Shortlegs had. I am in the process of doing a Google search for Sweet Potato Balls. I will post recipes and/or links in the Vegetable Recipes section of the board. I'm not sure if the recipe you are looking for is deep fried or baked. Welcome to the board. We are happy to have you join us. Take care, -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Sept 27, 2003 20:31:27 GMT -6
Hi there, bj Here is my favorite version of the Pistachio Cake along with another version that is made in a Bundt pan. Double Pistachio Cake 1 package (4 serving size) JELL-O Brand Pistachio Flavor Instant Pudding and Pie Filling 1 package (2 layer size) white or yellow cake mix* 4 eggs 1 cup club soda or water 1/4 cup oil 1/2 cup chopped nuts *If using pudding included cake mix, reduce club soda to 3/4 cup Combine all ingredients in large mixer bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into 13 x 9 x 2-inch pan greased and floured or sprayed with PAM Pure Vegetable Cooking Spray. Bake at 350*F. for 40 to 45 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove from pan and finish cooling on wire rack. Top with Fluffy Pistachio Frosting Fluffy Pistachio Frosting Pour 1 1/2 cups cold milk into deep narrow bottom mixing bowl; add 1 envelope DREAM WHIP Whipped Topping Mix and 1 package (4 serving size) JELL-O Brand Pistachio Flavor Instant Pudding and Pie Filling. Beat at low speed to blend. Increase beating speed to high and whip until soft peaks form, 4 to 6 minutes. Makes about 3 cups. Note for high altitude areas: In high altitude areas, use large eggs and add 1/2 cup all-purpose flour to cake mix. Increase club soda to 1 1/3 cups; bake at 375*F. for 40 minutes. (With pudding included in the cake mix, use 1 cup plus 2 Tablespoons club soda.) JELL-O Pistachio Pudding Cake 1 package (4 serving size) JELL-O Pistachio Instant Pudding and Pie Filling 1 package (2 layer size) yellow cake mix 1/2 teaspoon almond extract 4 eggs 1 1/4 cups water 1/4 cup oil 7 drops green fool coloring (optional) Combine all ingredients in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350*F. for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes. Remove from pan. Finish cooling on wire rack. Notes for high altitude: In high altitude areas, use large eggs, add 1/4 cup all-purpose flour and increase water to 1 1/2 cups. You will also find several other versions listed in the Google search engine by clicking on the link below: www.google.com/search?sourceid=navclient&q=pistachio+cake -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Oct 13, 2003 13:34:28 GMT -6
Hello mes56, Welcome to Nancy's Kitchen Recipe Message Board! Thank you for sharing your recipe for Cold Oven Pound Cake. We appreciate your comments about how long you have been serving this cake to appreciative guests. It sounds wonderful!! Thanks again! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Aug 15, 2003 22:38:15 GMT -6
Hi mj, Here is a recipe from http://www.allrecipes.com: cookie.allrecipes.com/AZ/PralineStrips.aspPraline Strips Submitted by: Lisa MW 1/2 cup butter 1/2 cup margarine 1 cup packed light brown sugar 1 cup chopped pecans 1 teaspoon vanilla extract 1 Preheat oven to 350 degrees F (180 degrees C). 2 Line cookie sheet with foil and cover bottom of pan with graham crackers. 3 Bring butter, margarine, and sugar to a boil for 2 minutes. Add pecans and vanilla. 4 Pour over crackers; spread evenly. 5 Bake for 10 minutes. Cut while warm or break into small pieces. Makes 3 dozen The two recipes below were found at: www.flylady.net/pages/TableOfContents.aspSoda Cracker Crunch Saltine crackers (about a tube and a quarter) 1 cup butter (don't substitute margarine) 1 cup brown sugar (packed) 1 (12 oz) pkg chocolate chips, semisweet or milk chocolate 1 cup chopped walnuts Preheat oven to 350 degrees for 5 minutes. Line cookie sheet with aluminum foil. Cover foil with one layer of saltines. Mix butter and brown sugar in saucepan. Boil hard for 2 minutes. Pour mixture over crackers and bake in oven for 5 minutes. Remove pan from oven and sprinkle entire package of chocolate chips over mixture. Return to oven only until chips melt (about 3-4 minutes). Remove from oven and spread evenly with butter knife. Sprinkle with chopped walnuts. Let cool. Peel off tin foil and then cut or break into pieces. Store in fridge in ziploc. Yum yum! Here is one with Graham Crackers, but no chocolate chips: Graham Cracker Yummies Cover greased cookie sheet w/ graham crackers. Boil for 2 minutes--1 cup of brown sugar & 2 sticks of margarine. Add 1/2 cup chopped nuts (I like walnuts, but pecans would probably be good, too!) and then pour over crackers. Bake in 350 oven for 10 minutes. When cool, break apart graham crackers into squares. Yummy! Hope this helps. -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Jul 13, 2003 18:21:22 GMT -6
Nancy, A few weeks ago someone had asked if I could repost the recipe for Almond Joy Cups, as it was on your message board , but incomplete. Here is the complete recipe. Thanks, KD7LBR ( Ellie) Almond Joy Cups Makes 6 dozen 1 (18.25 ounce) package 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 semisweet 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. Thank you, Ellie! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Jul 9, 2003 17:54:44 GMT -6
Hello Joyce, Welcome to Nancy's Kitchen Recipe Message Board. A google search for drip coffee recipes brought me to this luscious looking cake: www.taunton.com/finecooking/pages/C00005_rec02.aspLet me know if this is what you are looking for. Enjoy, -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Jun 28, 2003 9:09:05 GMT -6
Snickerdoodle Bars Category: Cookies & Bars Servings: 16 Ingredients: 2/3 cup shortening 1 cup white sugar 1 cup all-purpose flour 4 eggs 1 teaspoon baking powder 1 pinch salt 2 teaspoons ground cinnamon 1/2 cup chopped walnuts Directions: Preheat oven to 350 degrees F. Grease 13 x 9 inch baking pan. Melt shortening over low heat. Add eggs and sugar, mixing well. In a separate bowl, mix together flour, baking powder and salt until well blended. Add to the egg mixture. Spread batter into baking pan. Sprinkle thickly with cinnamon and chopped nuts. Bake until light brown, about 10 to 15 minutes. Cut into squares and remove from pan immediately. This recipe was found at: dessert.recipe-db.com/show.php?refno=3781&page=dessertHOMEPAGE: qner.recipe-db.com/
|
|
|
Post by cuteascountry_Shortcake on Jun 28, 2003 12:02:42 GMT -6
|
|