Nutty Chocolate Mint Fudge

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Ingrients & Directions


7 oz Marshmallow Cream; (1 jar) 1/4 ts Salt
1 1/2 c Sugar 1 1/2 c Mint-Chocolate Chips;Nestles
2/3 c Evaporated Milk 1/2 c Chopped Nuts
1/4 c Butter 1 ts Vanilla Extract

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated
milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat,
stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir
until chips are melted and mixture is smooth. Add nuts and vanilla
extract. Pour into foil-lined 8-inch square pan. Chill until firm, about
2 hours. Cut into 1-inch squares.

Yields
12 servings

Candy Cane Cookies

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Ingrients & Directions


2 c Butter
1 1/2 c Sugar
4 x Egg yolks
2 ts Vanilla
4 1/2 c Unbleached flour
1/2 ts Salt
3 tb Peppermint candy
Red food colouring

Cream together butter and sugar. Add egg yolks and vanilla and mix well.
Sift flour and salt together and beat into butter mixture until well mixed.
When ready, divide dough in half. To one half, add 1/2 ts. red food
colouring. Using about a tablespoon of dough, roll a 4″ strip of each
colour (no fatter than a pencil). Place the two coloured rolls side-by-side
and press lightly together. Gently twist like a rope and place on an
ungreased cookie sheet 1″ apart. Curve the top like a candy cane and bake
in a pre-heated oven at 350 F. for about 15 minutes; do not brown. Sprinkle
with crushed peppermint candy before cool. Makes 20-30 medium cookies.
Personal Note: After trial and error, I found that it is easier to take
each tablespoon of cookie dough and roll in hands to form rough cylinder.
Then put on flat surface vertically. Using fingers and palm in same
direction, gently roll left and right until the size of a pencil. (the
dough, that is):) Pick a time to do these cookies when you’re feeling
creative and have patience. It’s fun and they are yummy! The end product is
worth the trouble.

From

Yields
30 Medium

Lemon Cookies

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Ingrients & Directions


1 pk Duncan Hines Lemon Supreme
-Cookie Mix
4 oz Cool Whip thoroughly thawed
1 Egg; beaten
Sifted powdered sugar

Combine first 3 ingredients and mix until soft and pliable. Dust hands in
powdered sugar and roll 1 t. or T. of dough and place on ungreased cookie
sheet. Bake at 350 degrees for 8 minutes–no longer!

(from “A Taste of Magoun” submitted by Wib Parish)


Yields
1 Servings

Ginger Cookies

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Ingrients & Directions


6 tb Margarine, softened
2/3 c Sugar
1/4 c Molasses
1 Egg
2 c All-purpose flour
2 ts Baking soda
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Ground mace
3 tb Sugar
Vegetable cooking spray

Cream margarine; gradually add 2/3 cup sugar, beating at medium speed of an
electric mixer until light and fluffy. Add molasses and egg; beat well.

Combine flour and next 4 ingredients; gradually add to creamed mixture,
stirring until well blended. Divide dough in half; wrap each portion in
plastic wrap, and freeze for 30 minutes.

Shape each portion of dough into 26 (1-inch) balls, and roll in remaining 3
tablespoons sugar. Place 2 inches apart on cookie sheets coated with
cooking spray. Bake at 350 deg for 12 minutes or until lightly browned.
Remove from sheets; cool on wire racks. Yield: 52 cookies (serving size: 1
cookie).

Serving Ideas : Store in an airtight container.

NOTES : These gingersnap-style cookies from Elizabeth Graubard, of Palm
Harbor, Florida, received rave reviews from our staff.

Yields
52 Servings

Kahlua Cookie Crunch Parfait – Tdn_94/02/20

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Ingrients & Directions


8 oz Chocolate wafers, 1/4 c Kahlua
-ground fine Vanilla Ice Cream
1 ts Cinnamon Straberries for garnish

Add cinnamon and Kahlua to ground cookies in medium bowl. MIx well.
Layer mixture alternately with ice cream in parfait or tall wine
glasses. Freeze until ready to serve. Garnish with Strawberries.

Or roll hardened ice cream balls in cookie mixture to completely coat
and then freeze.

Yields
4 servings

First Ginger Molasses Cookies

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Ingrients & Directions


30 Min – Work Time
1 Hr + chilling – Total Time
2 1/2 c Flour
2 ts Ground ginger
1 ts Cinnamon
2 ts Baking soda
1/2 ts Salt
12 tb Unsalted Butter (marg/short)
At room temp
1 c Brown sugar
1 Egg
1/3 c Molasses
Sugar for rolling

Combine flour, spices, soda, & salt. With an electric mixer at
medium-low speed, beat butter & sugar, until light & fluffy. Beat in
egg & molasses. Reduce speed to low, & gradually add flour mixture
until just mixed. Chill until firm, about 1 hour. Heat oven to 350~.
Shape dough into approximately 1″ balls, roll in sugar, & place about
2 ” apart on a baking sheet. Bake until the edges begin to brown,
about 15 min. Cool on baking sheet 2 min, then move to wire racks.
Cool completely.

Yields
72 Servings

Graham Kerr’s Orange Chocolate Yogurt Cake Pt 2

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Ingrients & Directions


See part 1

Nutritional information:

276 calories; 4 g fat; 1 g saturated fat; 13% of calories from fat; 52 g
carbohydrate; 4 g dietary fiber.

Portability:

The cake can be returned to its baking pan after it has cooled or placed on
a plate and covered to take to the party. The yogurt sauce can go back into
the yogurt container or other plastic container. Cut the orange segments at
home and carry them in a plastic container along with the mint sprigs.


Yields
1 servings

Pumpkin Cake Roll

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Ingrients & Directions


3 Eggs
1 c Sugar
2/3 c Pumpkin
1 ts Lemon juice
3/4 c Flour
1/2 ts Nutmeg
1 ts Ginger
2 ts Cinnamon
1 ts Baking powder
1/2 ts Salt
1 c Powdered sugar
6 oz Cream cheese
4 ts Butter or margarine
1/2 ts Vanilla extract

Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir
in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and
fold into pumpkin mixture. Pour into a greased and floured cake pan. Top
with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked,
sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle
the cake with powdered sugar. Roll up in the towel and let cool. Topping:
Place powdered sugar, cream cheese, butter and vanilla extract in mixing
bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese
mixture. Roll cake again. Chill.

From

Yields
1 Servings

Bruno’s Chocolate Cake – Plain

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Ingrients & Directions


9 Eggs, separated, room temp.
1 tb Rum, dark
1/4 ts Extract, vanilla
1/4 ts Cream of Tartar
8 tb Sugar
12 oz Chocolate, semi-sweet,
— melted
6 tb Butter, unsalted, melted
3 tb Cornstarch
2 tb Cocoa, unsweetened
2 1/2 oz Amaretti (about 10 Italian
— macaroons), finely
— ground

For Cake:
=========

Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans.

Beat yolks until they are pale yellow and form a ribbon when
beaters are lifted, about 5 minutes. Beat in rum and vanilla.

Beat whites with cream of tartar to soft peaks. Add sugar 1
tablespoon at a time and continue beating until stiff and shiny.

Stir 12 ounces of semisweet chocolate and butter into yolks until
well combined. Gently fold in 1/4 of egg whites to lighten the
batter, then gently fold in the remaining whites.

Sift together cornstarch and cocoa; combine with ground amaretti.
Gently fold into the batter.

Divide batter among prepared pans. Bake until centers of cakes
rise and tops begin to crack, 18 to 20 minutes. Cool 10 minutes in
pans, then cool completely on wire rack (cakes will fall slightly.)


Yields
12 servings

Little Mexican Wedding Cakes

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Ingrients & Directions


FROM: ARIZONA COOKBOOK
1 c Butter, softened 1 c Nuts (chopped finely)
1 t Vanilla 2 c Flour
1 c Powdered sugar

Mix buttler, sugar and vanilla together. Then work in flour and nuts.
Shape into little balls about the size of walnuts. Bake on ungreased
baking pan about 30 min. at 325 F. Do NOT overbake. Spread with
Frosting (recipe below) when cool, then roll in coconut. Frosting Mix
1 1/2 cups powdered sugar and 1/2 cup butter til spreading
consistency.

Yields
1 servings