Fibber McGee Cookies

Recipe By : Southern Living
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts
Southern Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1 1/3 cups sugar
1 1/3 cups brown sugar — firmly packed
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3 1/2 cups quick-cooking oats — uncooked
1 1/2 cups salted peanuts — coarsely chopped
1 cup semisweet chocolate chips (6 ounces)

Beat butter at medium speed with an electric mixer until creamy; gradually add
sugars, beating at medium speed until blended. Add eggs, one at a
time, beating just until yellow disappears; stir in vanilla. Set aside.
Combine flour and soda; stir into butter mixture, mixing well. Stir in
oats and remaining ingredients, mixing well (mixture will be crumbly). Drop by
teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees
for 10 to 12 minutes. Let stand 1 minute; remove to wire racks to cool.

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NOTES : 8/21/96-used bread flour instead of a/p- still great, fairly chewey

Title: CHOCOLATE WAFERS
Categories: Desserts
Yield: 144 servings

2 c Margarine
2 1/2 c Granulated sugar
3 Whole smiling eggs
2 Teaspoons vanilla extract
5 c All-purpose flour
1 Teaspoon baking soda
1 1/4 c Unsweetened cocoa
Powder

USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST
Cut four 14 x 12-inch pieces of waxed paper or
plastic wrap; set aside. In a large bowl, beat
margarine, sugar, eggs, and vanilla until light
fluffy. In a medium bowl, combine flour, baking soda
and cocoa powder. Gradually stir flour mixture into
sugar mixture until evenly distributed. Divide dough
into 4 equal pieces. Shape each piece into an 8 to
10-inch roll. Wrap each roll in 1 piece of waxed paper
or plastic wrap. Place wrapped rolls in plastic
freezer container with a tight-fitting lid, or wrap
airtight in a 14 x 12-inch piece of heavy-duty foil.
Label with date and contents. Store in freezer. Use
within 6 months. YIELD: 4 rolls of Chocolate Wafer
Cookie Dough or about 12 dozen cookies.

TO BAKE DOUGH:

Preheat oven to 350 F. Lightly grease 2 large baking
sheets. Slice frozen dough 1/4″ thick and arrange on
sheets 1/2″ apart. Bake 8 to 10 minutes until cookies
are set on edges and slightly firm on top. Cool on
racks.

—–

1/2 C. vinegar
1 1/2 C. water
2 tsp. butter
2 eggs
1/2 C. sugar
2 T. cornstarch
1/2 tsp. mustard (no special kind specified, but probably ordinary
yellow or a light Dijon could be used)
1/4 tsp. salt
Dash of pepper
Mix together dry ingredients and add to the beaten eggs. Combine with
vinegar, water, and butter which have been heated. Cook and stir
until thickened.

STREUSEL TOPPING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c FLOUR
2 tb SUGAR
2 tb BUTTER OR MARGARINE

MIX ALL INGREDIENTS WELL USING FINGERS. MIX UNTIL
LARGE LUMPS FORM.

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NEW DELHI-STYLE CHICK PEA HUMMUS

Recipe By :=20
Serving Size : 2 Preparation Time :0:00
Categories : Snacks Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chick peas — soaked
1 each 1/4″ thick slice ginger
1 small Jalapeno pepper — seeded
3 tablespoons Lime juice
1/4 cup Roasted almond butter
1 1/2 tablespoons Almond oil
2 tablespoons Cilantro — chopped
8 each Mint leaves — torn
Salt pepper
1/2 tablespoon Cumin seeds — toasted
Crudites — bell peppers — – carrots, snow peas
celery

Cook chick peas until very tender, up to 3 hours. Drain cool. Transfer to=
a food processor. Add ginger, pepper, lime juice, almond butter oil =
herbs. Process until smooth. Season with salt pepper. Place in a=
shallow serving dish, smoothing the top with a spatula. Sprinkle with cumin=
serve with crudites. Keeps for 3 days in the fridge.

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ENCHILADAS WITH “REFRIED” BEANS AND 2 SAUCES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable oil
1 md Onion — finely chopped
1 md Green bell pepper — finely
Chopped
3 Cloves garlic — crushed
1 t Chili powder
1 t Ground cumin
1 t Dried oregano
2 15 oz
Rinsed and drained
3/4 c Frozen corn kernels —
Thawed
1/2 c Vegetable broth
3 tb Cilantro — finely chopped
1/4 ts Salt
1/4 ts Black pepper
Mazola no-stick cooking
Spray
12 6 inch
1/4 c Sour cream, light
Pinto beans, canned —
Corn tortillas — warmed

In 12″ skillet over medium heat, heat oil; add onion,
green pepper, and garlic; cook 3 to 4 minutes until
softened. Add chili powder, cumin and oregano; cook
and stir 1 minute. To mixture in skillet add beans,
corn, broth, cliantro, salt pepper; bring to boil,
stirring. Reduce heat to medium-low; cook 5 to 10
minutes, stirring occasionally until most of liquid
has been absorbed. Meanwhile, heat overn to 350F;
spray 12x8x2″ baking dish wih no-stick cooking spray.
Remove skillet from heat; using back of spoon, mash
half or all of beans, depending on texture desired.
Place one warm tortilla flat on work surface; spoon 3
to 4 tablespoons bean mixture down center, roll up.

Repeat procedure with remining tortillas and bean
mixture, placing each enchilada as if it is rolled in
prepared baking dish. Spoon Salsa Verde or Red
Enchilada Sauce over enchiladas; bake 15 to 20 minutes
to heat through. Serve immediately accompanied by sour
cream, if desired, and any remaining sauce.

Recipe By : Redbook – May 1994

From: El Charro Cafe Favorite Recipes

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CHOCOLATE NOUGATINES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/3 cup White corn sirup
1/3 cup Strained honey
1/4 cup Water
1/4 teaspoon Salt
2 Egg whites
1 cup Chopped nuts
1/4 teaspoon Vanilla
1/2 pound Dipping chocolate

Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball
stage (265 – 270 F).
Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup,
beating
constantly with the egg beater or a spoon. Boil remaining sirup to hard crack
stage (285 – 290 F). Pour gradually onto egg mixture, beating constantly. Place
over fire on asbestos mat.
Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow
pans.
When cool cut in squares. Coat these with melted chocolate. Winifred McGovern,
Waterville, MN.

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Title: Million Dollar Pie
Categories: Pies, Desserts
Yield: 6 servings

1 c Eagle brand milk
1/2 c Chopped pecans
1 pk Large carton cool whip
1 c 9oz crushed pineapple,draine
3 tb Lemon juice

Mix ingredients and pour in 2 – 9 " graham cracker pie shells. Serve
chilled.

MMMMM

Bread In Jars: Pumpkin Spice

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:20
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Supplies Needed—-
8 jars Ball (#14400-81400) — (12 oz)
8 new lids – don’t use old ones
8 rings okay to use old ones
—-Batter—-
1 c raisins
2 c unbleached flour
2 tsps baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsps cloves
2 tsps cinnamon
1 tsp ginger
4 egg whites — whipped
2 c granulated sugar
1 c margarine — softened
2 c pumpkin

Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack
f
rom oven. Before starting batter, wash jars, lids, and rings in hot soapy
water
and let drain, dry, and cool to room temperature. Generously prepare inside
of
jars with margarine. To prepare batter, combine raisins, flour, baking soda,
b
aking powder, salt, cloves, cinnamon, and ginger in a mixing bowl. In another
m
ixing bowl, combine egg whites, sugar, margarine, and pumpkin. Divide batter
am
ong 8 jars (should be slightly less than half full). Carefully wipe rims clean,
then place jars on baking sheet (or they’ll tip over) in the center of oven.
Ba
ke 40 minutes. Keep lids in hot water until they’re used. When cakes are
done,
remove jars which are HOT from oven one at a time. If rims need cleaning, use
moistened paper towel. Carefully put lids and rings in place, then screw tops
o
n tightly shut. Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth. Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls on top of the lid
(mak
es it poofy on top), then a piece of cloth (about 3″ larger than the lid) on
top
and screw the ring back on. Decorate as desired (example pinking shears).

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NOTES : There’s no need to refrigerate them, they keep well in pantry for 6
months.

Title: Tiramisu – Balducci’s in New York City
Categories: Desserts, Italian
Yield: 6 servings

24 Ladyfingers, Toasted In A
– 375 Degree Oven 15 Min.
2 c Espresso Coffee, Cooled
6 Eggs, Separated
6 tb Sugar
1 lb Mascarpone
2 tb Marsala Wine
2 tb Triple Sec
2 tb Brandy
2 tb Orange Extract
8 oz Bittersweet Chocolate,
– Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso. Put half of the soaked ladyfingers in one layer in a rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1 hour
before serving.

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