Fabulous Hot Fudge Sauce

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Ingrients & Directions


3/4 c Brown sugar
1/2 c Cocoa
1 tb Cornstarch
1/2 c Boiling water
3 tb Boiling water
1 ts Vanilla

Place the first 3 ingredients into a 4 cup pyrex measuring cup ( or tall
sided microwave safe container). Whisk the dry ingredients together until
thoroughly mixed and no trace of lumps exists.

Add 1/2 cup + 3 tablespoons boiling water to the dry ingredients and whisk
until smooth.

Microwave on HIGH for 4 minutes or until quite thick , stirring midway.
Keep a careful watch on it. It should not overflow but it will boil up
quite a lot.

Remove from microwave and stir in vanilla. Serve.


Yields
12 Servings

Microwave Never-fail Fudge

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Ingrients & Directions


2 1/2 c Sugar
1/4 c Margarine
2/3 c Evaporated milk
7 oz Marshmallow creme
6 oz Chocolate chips
1/2 oz Baking chocolate

Combine sugar, margarine, milk and marshmallow creme in 2 quart
microwave safe bowl. Microcook on high 3 minutes. Stir well.

Continue microcooking 2 to 3 minutes more or until mixture boils.
Reduce power to 50% and microcook 5 minutes.

Add chocolate chips and shaved baking chocolate. Stir until melted.
Pour into buttered 8″ dish.

From the recipe files of Sheila Exner – September 1991

Yields
1 servings

Fast And Festive Cookie Mix

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Ingrients & Directions


6 c Pillsbury BEST All Purpose
-Flour
3 1/2 c Sugar
1 tb Baking powder
2 ts Salt
2 c (1 lb.) butter

Lightly spoon flour into measuring cup; level off. In 4-quart bowl or
container, combine 1/2 each of the flour, sugar, baking powder and salt.
With fork or pastry blender, cut 1/2 of the butter into mixture until
consistency of coarse crumbs. Repeat with remaining ingredients. Transfer
to tightly covered container. Store in refrigerator or freezer. Use within
4 weeks. Measure by dipping cup into mix; level off. Return unused mix to
refrigerator or freezer. Allow measured mix to come to room temperature
before adding additional ingredients as directed in recipes.

TIP: To prepare cookie mix in food processor, place 1/2 each of the flour,
sugar, baking powder, salt and butter in food processor bowl with metal
blade. Process mixture until consistency of coarse crumbs. Transfer to
tightly covered container. Repeat with remaining ingredients.


Yields
6 Cups

Sesame-almond Cookies

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Ingrients & Directions


1 c FILIPPO BERIO Brand Olive
-Oil
1 Strip lemon peel (2″)
4 ts Sesame seeds
1/2 c Dry white wine
1 ts Grated lemon peel
1 ts Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 tb Ground cinnamon

1. Heat oil, 2″ strip lemon peel and sesame seeds in large skillet over
medium heat until seeds are lightly browned. Remove from heat; cool.

2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add
wine, grated lemon and orange peels, sugar and almonds; stir.

3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually,
stirring well. Gather dough into ball; knead once or twice until smooth.
Set aside to rest for 30 minutes.

4. Preheat oven to 350’F. Divide dough into 18 equal pieces. Roll each
into a ball and flatten about 3″ across and 1/4″ thick. Place on lightly
greased baking sheet. Bake 20 minutes or until lightly browned and firm.
Cool on wire rack. Store in covered container.

Makes 18 cookies.

From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip

Yields
18 Servings

Chunky White Chocolate Macadamia Nut Cookies

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Ingrients & Directions


1 c Plus 2 Tb. All Purpose Flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Unsalted butter, softened
1/2 c Light brown sugar, packed
1/4 c Granulated sugar
1 lg Egg
1 ts Vanilla
9 oz White chocolate with Almonds
-coarsley chopped
1 c Macadamia nuts
-coarsely chopped

Position two racks in top and bottom thirds of the oven and preheat to
375F. Lightly grease 2 baking sheets. Sift together flour, baking soda and
salt. In large bowl, using a hand-held mixer set at medium speed, cream
butter with the sugars for 2 to 3 minutes, until light and fluffy. Beat in
the egg and vanilla. Reduce speed and beat in the flour mixture until just
combined. Stir in the white chocolate and macadamia nuts.

Using 1 Tbl. dough, roll dough into a ball between the palms of your hands.
Place the ball on the cookie sheet, leaving 1 inch between the cookies.
Repeat for each cookie. With moistened palm, slightly flatten the cookies.
Bake 9-12 minutes, until lightly golden. Transfer the cookies to a wire
rack and cool completely.

Yields
30 Cookies

Cookie Dough (lacto)

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Ingrients & Directions


MIX WELL
1 c White Wave soy yogurt 1 c Rolled oats (whole)
1 c Applesauce (unsweetened) 2 c Rolled oats (process in food
2 To 3 c. turbinado sugar Processor to coarse flour)
2 ts Vanilla

SIFT TOGETHER
1 c Unbleached flour 1 ts Salt
1 1/2 tb Baking powder 2 tb Ener-g egg replacer
1 1/2 tb Baking soda

Combine mixtures. The baking soda should react somewhat, making the
mass fluffy and easy to stir. Add more flour until a cookie dough
texture is reached (I had to use ~ 2.75 c. total).

Add chips or fruit or whatever. Shape into balls and bake at 375
until browned. They do brown, they don’t melt around the edges in
that weird way that bad cookies do, and were considered entirely
successful.


Yields
1 servings

Chocolate Sandwich Cookies With Three Filling

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Ingrients & Directions


COOKIES
6 tb Butter or margarine
1/2 c Sugar
1/3 c Light brown sugar, packed
1 ts Vanilla extract
2 ea Egg whites
1 1/3 c Flour
1/3 c Cocoa
1/2 ts Salt
1/4 ts Baking soda

CHOCOLATE FILLING
2 tb Butter or margarine
1/4 c Powdered sugar
3/4 c Powdered sugar
1/4 c Cocoa
3 1/2 ts Milk

LEMON FILLING
2 tb Butter or margarine
1/4 c Powdered sugar
1/8 ts Fresh lemon peel, grated
3/4 c Powdered sugar
3 1/2 ts Milk

STRAWBERRY FILLING
2 tb Butter or margarine
1/4 c Powdered sugar
3/4 c Powdered sugar
3 1/2 ts Milk
2 ts Strawberry all-fruit spread
Several drops red food color

Preheat oven to 350F.

Cookies: In bowl, beat butter, sugars and vanilla until well blended.
Add egg whites; beat well.

Stir together flour, cocoa, salt and baking soda; add to sugar
mixture, beating until well-blended. Refrigerate dough about 1 hr. or
until firm enough to handle.

Grease or spray cookie sheet. Shape dough into 1″ balls. Place on
cookie sheet. Using fingers, flatten each ball into a 2″ circle. Bake
for 7 mins. or until set. Cool 1 min., remove to wire rack. Cool
completely.

Using half of the cookies, spread about 1 1/2 t. of desired flavored
filling on each cookie. Top with remaining cookies.

Fillings: In small bowl, beat butter and 1/4 c. sugar until well
bleneded. Gradually and other ingredients until well blended and of
desired consistency. Adjust amount of milk if needed. Each makes
about 2/3 cup.


Yields
18 Cookies

Carrot Cake With Orange Glaze

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Ingrients & Directions


Oil for greasing pan
3 c Cake flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Applesauce
1 c Brown sugar
1 c Sugar
3 Egg whites
1 Grated rind of 1 orange
1 Juice of 1 orange
3 c Carrots, peeled shredded
1 c Raisins

-ORANGE GLAZE-
2 c Powderd sugar
4 tb Orange juice
1 ts Lemon juice
1 ts Grated orange rind

Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10″
springform pan with center hole.

Combine flour, baking soda, baking powder, cinnamon and salt: set aside.
Beat together applesauce, sugars, egg whites, orange rind and juce. Blend
in flour mixture with mixer at medium speed only until smooth. Do not over
beat. Stir in carrots and raisins. Pour batter into prepaed pan and bake 50
to 60 minutes or until a knife inserted near center comes out clean. Remove
cake from pan, or if using spring form, remove sides of pan and put cake on
wire rack to cool completly.

****************************Orange Glaze*******************************
Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly
to blend. Spoon glaze over cooled cake and serve.

From

Yields
20 Servings

Peanut Butter Cake (cake

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Ingrients & Directions


9 1/2 c WATER
10 lb CAKE MIX YELLOW #10
2 1/2 lb PEANUT BUTTER #2 1/2

PAN: 18 BY 26-INCH SHEET PAN TEMPERATUE: 375 F. OVEN
:

1. PREPARE CAKE MIX ACCORDING TO INSTRUCTION ON CONTAINER. ADD PEANUT
BUTTER WITH SECOND ADDITION OF WATER. SEE GUIDELINES FOR USING CAKE
MIXES (RECIPE NO. G-G-3). ADD 2 LB 8 OZ (4 1/2 CUP) PEANUT BUTTER WITH
SECOND ADDITION OF WATER.

2. POUR 8 LB 12 OZ (14 1/2 QT) BATTER INTO EACH GREASED AND FLOURED PAN.

3. BAKE 40 TO 45 MINUTES.

4. COOL. CUT 6 BY 9.

Recipe Number: G02001

SERVING SIZE: 1 PIECE

From the Army

Yields
100 Servings

Brownie Heart Cake

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Ingrients & Directions


CAKE
1 1/2 c Packed brown sugar
3/4 c Butter, melted
1 ts Vanilla
3 Eggs
3/4 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/4 ts Salt
3/4 Toasted chopped almonds

FROSTING
1/4 lb White chocolate
1 tb Butter
1/2 c Sour cream

GARNISH
Unsweetened cocoa powder
Sliced almonds

CAKE: Grease 5 cup heart shaped pan; dust with unsweetened cocoa
powder and set aside. In bowl, blend together brown sugar, butter
and vanilla; add eggs, one at a time, beating well with wooden spoon
after each addition.

Sift together flour, cocoa and salt; add all at once to creamed
mixture, mixing just until blended. Stir in nuts; spread in prepared
pan. Loosely cover tip of heart with foil to prevent from drying out.
Bake in 350F oven for 35 to 40 minutes or until just barley firm to
the touch. Let cool in pan for 10 minutes; turn out onto rack and let
cool completely.

FROSTING: In top of double boiler over hot, not boiling, water, melt
white chocolate with butter. (Alternatively, in microwaveable dish,
microwave at Medium/50% for 1 to 2 minutes or until softened.)
Remove from heat and let cool slightly; stir in sour cream until
smooth and blended. Refrigerate for 10 minutes; spread smoothly over
sides then top of cooled cake.

GARNISH: Sprinkle cocoa in attractive pattern on top of cake. Arrange
almonds around top edge. Yield: 1 cake

Yields
1 Large cake