Fudge Meltaways

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Ingrients & Directions


-Dorothy Cross TMPJ72B 1 Egg; beaten
3/4 c Butter; divided 2 c Graham cracker crumbs
4 Squares unsweetened 1 c Coconut
-chocolate; divided 1/2 c Chopped nuts
1/4 c Sugar 1 tb Milk or cream
2 ts Vanilla; separated 2 c Confectioners’ sugar

Melt 1/2 c butter and 1 square unsweetened chocolate in saucepan.
Blend granulated sugar, 1 t vanilla, egg, graham cracker crumbs,
coconut and nuts into chocolate mixture. Mix well and press into
ungreased baking pan 11-1/2 by 7-1/2 inches, or 9 by 9 inches.
Refrigerate until chilled. Mix 1/4 c butter, milk, confectioners’
sugar and 1 t vanilla. Spread over crumb mixture. Chill. Melt 3
squares chocolate and spread evenly over chilled layers. Chill. Cut
into squares before completely firm.

Reformatted for Meal

Yields
36 servings

Fudge Ice Cream

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Ingrients & Directions


6 oz Unsweetened chocolate
2 tb Butter or margarine
2 c Sugar
1/3 c Light corn syrup
2 Eggs
2 ts Vanilla extract
2 c Half and half
2 c Whipping cream

In a heavy medium saucepan, melt chocolate and butter over low heat,
stirring often. Stir in sugar, corn syrup and 2/3 cup half and half.
Stir over medium-low heat until mixture comes to a boil. Simmer 4
minutes without stirring; set aside. In a small bowl, beat eggs
until blended. Stir in 1/2 cup hot chocolate mixture. Stir egg
mixture into remaining chocolate mixture. Cook and stir over medium
heat until slightly thickened, about one minute. Cool to lukewarm.
Stir in vanilla 1-1/3 cups half and half and whipping cream. Pour
into ice cream canister. Freeze in ice cream maker according to
manufacturer’s directions. Makes about 2 quarts.

Yields
2 Quarts

Cranberry Oatmeal Cookies

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Ingrients & Directions


1 c Flour; all-purpose
1 ts Baking powder
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1/3 c Unsalted butter; lite
3/4 c Brown sugar; packed
1/4 c Egg beaters 99% egg
-substitute
1/4 c Skim milk
1 ts Orange peel; grated
1 1/2 c Rolled oats
3/4 c Dried cranberries
1/4 c Walnuts; (or pecans) chopped
—for icing—
1 c Powdered sugar
1/2 ts Orange peel; grated
1/4 ts Vanilla extract
1 tb Orange juice

Mix flour, baking powder, cinnamon and nutmeg together; set aside. In a
large mixing bowl, beat butter and brown sugar ’til fluffy. Add egg, milk
and orange peel. Beat until thoroughly combined, scraping sides of bowl
often. Add flour mixture and beat until well blended. Stir in oatmeal,
dried cranberries and nuts. Drop by tablespoonsful onto cookie sheets
coated with cooking spray.

Bake at 375F for 10-12 minutes, or until lightly borwned. Cool on wire
rack. Combine all ingredients for icing; drizzle cookies with orange icing.


Yields
24 Servings

Nutritious Peanut Butter Cookies

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Ingrients & Directions


1/4 c Vegetable oil
1/2 c Peanut butter,smooth or
Chunky
1/2 c Light or dark brown sugar
1 Egg
1 1/2 c Flour
1/2 ts Baking powder
3/4 ts Baking soda
1/4 c Water

Mix oil, peanut butter, sugar and egg together. stir in the remaining
ingredients. CHill the dough for 3 hours or overnight. Roll into
walnut sized balls. Place on lightly greased baking sheet. Flatten
with a fork. Bake in a 375 degree oven for 10 to 12 min. Cool
thoroughly before serving. CALORIES PER COOKIE 61

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Yields
36 Cookies

Chocolate Chip Cookies

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Ingrients & Directions


2/3 c Butter-Flavor Crisco
2/3 c Butter; softened
1 c Sugar
1 c Dark brown sugar; packed
2 Eggs
2 ts Vanilla extract
2 c Chocolate chips
1 c Pecans; chopped
3 1/4 c All-purpose flour
1 ts Baking soda
1 ts Salt

Cream shortening and butter in mixing bowl until light. Add sugar, brown
sugar, eggs and vanilla; mix until fluffy. Stir in chocolate chips and
pecans. Stir in mixture of dry ingredients with wooden spoon. Drop by
teaspoonfuls onto ungreased cookie sheet. Bake at 375 for 8 to 10 minutes
or until light brown. Cool on wire rack.


Yields
48 Servings

Chocolate Chip Cookies

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Ingrients & Directions


2/3 c SHORTENING 1 1/2 c FLOUR
1/2 c SUGAR 1/2 ts BAKING POWDER
1/2 c BROWN SUGAR 1/2 ts SALT
1 ea EGG 2/3 c CHOCOLATE CHIPS
1 ts VANILLA

CREAM SHORTENING, SUGARS, EGG AND VANILLA TOGETHER. BLEND DRY INGREDIENTS
TOGETHER. ADD DRY MIX TO CREAMED MIXTURE, BLENDING WELL. ADD CHOCOLATE
CHIPS AND MIX BY HAND. DROP BY SPOONFULS ONTO A GREASED COOKIE SHEET. BAKE
AT 375 DEG F. FOR 8 TO 10 MINUTES.

Yields
10 servings

Cheesecake Cookies 2

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Ingrients & Directions


1 c Whole wheat flour
1/3 c Brown sugar
1/3 c Butter or margarine
1/2 c Chopped walnuts or toasted
-sesame seeds or roasted
-sunflower seeds
8 oz Cream cheese
1/4 c Honey
1 Egg
2 tb Milk
1 tb Lemon juice
Grated peel of 1 lemon
1/2 ts Vanilla extract
1/2 ts Freshly grated nutmeg

Blend together the flour, sugar, and butter with a pastry cutter to
make a crumbly texture. Then mix in 1/2 cup nuts or seeds. Reserve
1/2 cup of the mixtrue for the topping, and press the remainder into
an 8″ square pan. Bake at 350 deg F for 12-15 min.

In the meantime, soften the cream cheese and blend in the honey, egg,
milk, and remaining ingredients. Spread over the baked crust and
sprinkle with the reserved topping. Garnish, if you wish, with fruit
slices and/or meat nuts. Bake at 350 deg F for 25 min. Cool and cut
into 2″ squares.

Note: If using strawberries for garnish, put them on the cheesecake
topping after baking.

Optional garnishes: fruit slices: orange, apple, banana,
strawberries nutmeats (whole or chopped): almonds, walnuts,
Brazil nuts

Yields
16 Cookies

Buttermilk Pound Cake

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Ingrients & Directions


3 c Sugar
1 c Butter
3 c All purpose flour
1/2 ts Soda
1 c Buttermilk
1 ts Salt
2 ts Vanilla
5 Eggs

Cream sugar, butter and eggs. Mix together dry ingredients. Add buttermilk
alternately with dry ingredients. Beat well. Add vanilla. Pour into greased
and floured bundt pan. Bake 1 hour 25 minutes at
325 degrees F.

Yields
1 Servings

Elvis Presley’s Pound Cake

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Ingrients & Directions


3 c Sugar
1/2 lb Butter, softned
7 Eggs, room temperature
3 c Cake flour, sifted twice
1 c Whipping cream
2 ts Vanilla extract

Butter and flour a 10″ tube pan. Thoroughly cream together sugar and
butter. Add eggs one at a time, beating well after each addition.
Mix in half the flour, then the whipping cream , then the other half
of the flour. Add vanilla. Pour batter into prepared pan. Set in COLD
oven and turn heat to 350 . Bake 60-70 minutes, until a sharp knife
inserted in cake comes out clean. Cool in pan 5 minutes. Remove from
pan and cool thoroughly.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Yields
1 Servings

White Chocolate Mousse Cake

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Ingrients & Directions


2 c Crushed shortbread cookies
1 tb Sugar
6 tb Melted butter
3/4 c Seedless raspberry jam
9 Squares premium white baking
-“chocolate”
1 3/4 c Whipping cream; divided
2 tb Orange-flavored liqueur

Mix first three ingredients in medium bowl. Press mixture into bottom of
9-inch springform pan. Refrigerate 15 minutes, or until crust is firm.
Spread jam over it.

Microwave white chocolate, 1/4 C. of the cream and liqueur in large bowl on
high for 2 minutes; stir. Microwave 1 minute or until white chocolate is
melted, stirring at 30 seconds. Stir until white chocolate is melted. Cool
10 minutes or until room temperature, stirring occasionally.

Beat remaining 1 1/2 C. cream in chilled large bowl with electric mixer
(chilled beaters, too) on medium speed until soft peaks form. Do not
overbeat. Fold 1/3 of whipped cream into white chocolate mixture. Fold in
remaining whipped cream until blended. Spread over the jam layer.

Refrigerate 6 hours, or until set. Run a small knife or spatula around
sides of pan to loosen mousse and crust; remove sides of pan. Garnish with
whole raspberries. Store leftovers in fridge. Makes 12 servings.


Yields
12 servings