Dark-chocolate And Sour-cherry Cookies

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Ingrients & Directions


1 3/4 c All-purpose flour
1 1/4 c Best-quality cocoa powder
2 ts Baking soda
1/4 ts Kosher salt
1 1/4 c Unsalted butter; (2 1/2
-sticks) at
Room temperature
1 1/4 c Granulated sugar
3/4 c Dark-brown sugar
2 lg Eggs
1/4 ts Pure vanilla extract
12 oz Bittersweet chocolate;
-coarsely chopped
1/2 c Dried sour cherries; firmly
-packed

1. Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa,
baking soda, and salt with a whisk; set aside.

2. With an electric mixer, cream the butter and sugars until well combined;
add the eggs and vanilla extract, and mix until well combined. Add the dry
ingredients, 1/2 cup at a time, and mix until just incorporated. Do not
overmix. Fold in the chocolate and cherries with a wooden spoon.

3. With a small ice-cream scoop, place 1/4-cup balls of dough on a baking
sheet lined with a baking mat or parchment paper. Arrange dough in rows of
two lightly pressed balls to allow for spreading. Bake 8 to 10 minutes,
until puffed and cracked. Allow to cool on a baking sheet for 5 minutes
before transferring to a wire cooling rack.

Notes: For ICE-CREAM SANDWICHES-1 quart vanilla ice cream You can
wrap the sandwiches in waxed paper after you assemble them and place them
in the freezer. Makes 12


Yields
24 servings

Potato Cake

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Ingrients & Directions


1 3/4 c C and H Granulated Sugar 1 c Chopped walnuts
3/4 c Butter or margarine 2 c All-purpose flour
2 Eggs 2 ts Baking powder
1 c Cold mashed potatoes 2 ts Cinnamon
2 oz Unsweetened chocolate 2 ts Nutmeg
— grated 1/2 c Milk

Cream together sugar and butter. Add eggs one at a time beating well
after each addition. Add mashed potatoes, chocolate and nuts. Stir
until well blended. Combine flour, baking powder and spices. Add
alternately with milk to creamed mixture. Spoon thick batter into
greased and floured 13 x 9-inch pan. Bake in 350 F degree oven 45
minutes or until cake tests done. Cool. Sprinkle with C & H Powdered
Sugar or dollop with sweetened whipped cream. 1 cake. 12 servings.

Reprinted with permission from _Just Cakes_ From the C and H Sugar
Kitchen Electronic format by Karen Mintzias


Yields
12 servings

Henry Ford’s Chocolate Chip Soybean Cookies

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Ingrients & Directions


3 c Light brown sugar
1 c Soy margarine
4 lg Eggs
3 c Cake or all-purpose flour
1 c Soy flour
1 ts Salt
2 ts Baking soda
2 tb Milk
1 ts Vanilla
2 c Crushed soybean nuts
-(roasted unsalted)
4 c Semi-sweet chocolate chips

Preheat oven to 350 F. In large mixing bowl, cream brown sugar and
margarine with electric mixer. Beat for 2 minutes. Add eggs one at a time
and cream until smooth consistency. Combine dry ingredients and add to
mixture. Add milk and vanilla. Stir in soybeans and chocolate chips. Chill
batter, if desired.

Spray baking sheets with non-stick vegetable coating. Drop cookie batter
onto sheets with a teaspoon. Bake for 8-10 minutes. Makes approximately 10
dozen soft cookies.
Nutritional Analysis-1 cookie:
Calories 92
Fat 2.5g
Saturated fat 0.3g
Carbohydrate 11g
Protein 1.4g
Cholesterol 7mg
Sodium 74mg

This recipe was one of Henry Ford’s favorite snacks. The recipe was found
in Cooking For Henry, a cookbook by Henry Ford’s personal party chef, Jan
Willemse. In 1934, Mr. Ford requested Willemse experiment in cooking with
soybeans, and the cookbook has an entire chapter dedicated to soybean
recipes.

Ford was a strong supporter of soybeans and saw the possibility for the
use of soybeans in food, milk, ice cream, paint, plastics, and many
other things before 1930. In Ford’s fast-growing automobile industry,
and since, the soybean played a large part in the manufacturing of
commercial products.

Reprinted with permission from the Indiana Soybean Development Council.
Meal-

Yields
120 Cookies

Helpful Hints For Cookies

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Ingrients & Directions


See below

* Butter should be brought to room temperature beore using. You can
put butter in the microwave for approx. 20 seconds to soften
(remember, because the microwave wattages vary, the time given is
approximate)

* Melt chocolate in the top of a double boiler or in your microwave
(in microwave start with approx. 30 seconds, and stir chocolate).
Care must be taken that chocolate doesnt burn.

* Preheat oven or appox. 15 minutes before using.

* Check cookies about 2/3 of the way through baking. If cookies are
not browning evenly, rotate cookie sheet.

* When measuring flour, spoon it loosely into the measuring cup and
level it with the straight edge o a knife or spatula.

* When sifting lour, if the recipe calls for “X cups sifted flour,”
sift it beore measuring. If recipe calls or “X cups flour, sifted,”
sift after measuring.

* Store cookes in airtight containers. Cookies will stay fresh for
about a week stored in this fashon.

* Never store crisp cookes with soft ones, or the crisp ones will turn
soft.

* When packaging cookies for travel pick cookies without sharp
points, as the travel will probably break the points.

* When packaging fragile cookies for travel place them back to back
and wrap in waxed paper or place in sandwich baggies.

* To get uniform cookie size and shape use a spring-handled ice-cream
scoop. (These come in various sized and are referred to by number —
which is the number o scoops per quart of ice cream. If your recipe
calls for dough by the rounded teaspoonful use a number 70 scoop.

* Only regular margarine or butter should be used in recipes calling
for margarine or butter. May diet margarines, spreads, and soft
margarines in tubs contain higher percentages of water or have had
air whipped into them. Using these products may result in a less
desirable cookie.

* When packaging cookies use popped popcorn to fill the spaces for
additional protection. Not only is it light-weight it is ecologically
sound. IF the idea of popping corn does not appeal to you, your local
furniture store, computer warehouse, or delivery outpost may have the
styrofoam peanuts for either no or a minimal cost.

* Best choices for packing and shipping — unfrosted crispy or chewy
bars — chewy or fudgy brownies — drop cookies — firm cut-out
cookies

* Poor choices for packing and shipping — cake-like brownies or bars
~- soft cookies — cookies or bars with frosting — cookies or bars
with ingredients that might spoil or melt in warm weather

* LAST BUT NOT LEAST — LABEL BOX *PERISHABLE* to encourage speedy and
careful handling.

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

Yields
1 Servings

Pinwheel Cookies

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Ingrients & Directions


2 1/4 c Flour
1/2 ts Baking soda
1/2 Stick butter; softened
1 c Sugar
2 Eggs; at room temperature
1 ts Vanilla extract
1 oz Unsweetened baking chocolate
-squares, melted
1 ts Lemon extract

In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently
to blend. In a medium bowl, with an electric mixer on medium speed, beat
butter and sugar until light and fluffy. Beat in eggs and vanilla. Add
flour to butter-sugar mixture and blend well. Divide dough in half between
2 bowls. Stir chocolate into one half; stir lemon extract into the other.
Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each
piece of dough between 2 pieces of wax paper into an 8 x 12-inch rectangle.
Place 1 rectangle on top of the other and roll up from a long side into a
12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2
hours. Preheat oven to 350 degrees. Using a sharp knife, cut dough into
1/4-inch slices. Arrange about 3 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, until lightly browned. Let stand 5 minutes, then
remove to a rack and let cool completely.

NOTES : These chocolate lemon spirals make any cookie plate spectacular.


Yields
48 Servings

Hello Dolly Cookies

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Ingrients & Directions


1 Stick butter
1 c Graham cracker crumbs
1 c Pecans
1 c Chocolate chips
1 c Coconut
1 c Condensed milk

Melt butter in 9×12 pan. Sprinkle in layers the remaining ingredients. Bake
at 350 for 30-40 minutes or until brown. Cut into squares immediately after
removing from oven but allow to sit for 10 minutes before removing from
pan.

MRS WILLIAM THOMAS (RUTH)

POPLAR GROVE, AR

From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

Yields
1 Servings

Hello Dolly Cookies

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Ingrients & Directions


3/4 Stick butter or margarine
1 c Graham cracker crumbs
1 c Coconut
1 c Chopped pecans
1 c Semisweet chocolate chips
1 cn (15 oz.) condensed milk

Preparation: Preheat oven to 350 degrees. Melt butter in a square 8-inch
cake pan. Mix in graham cracker crumbs and press to cover bottom.
Alternately layer coconut, pecans, and chocolate chips. Pour the milk over
the top and let set a minute or two. Bake for 30 minutes and let cool
before cutting into 16 squares.


Yields
16 Servings

Big Soft Chocolate Chip Cookies

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Ingrients & Directions


1 1/2 Sticks Unsalted Butter
2 c + 2 Tbl. Unsifted, Bleached,
-All Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Light or Dark Brown Sugar
1/2 c Granulated Sugar
1 lg Egg + 1 Yolk
2 ts Pure Vanilla Extract
1 1/2 c Chocolate Chips

Place a rack in the middle of the oven. Preheat oven to 325 F.
Temperature is critical so use an oven thermometer to verify the
correct oven temperature and adjust as necessary. Melt the butter in
a small saucepan and set aside to cool until it?s lukewarm. In a
large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into
sugar and mix until completely blended. Add egg, yolk, and vanilla
extract. Mix until blended. Add flour mixture and mix until blended.
Add chocolate chips. Mix just until chips are evenly distributed.

Line 11 x 17 cookie sheets with parchment paper. Don?t use waxed
paper. It?s too flammable.

Baking Instructions: Using a scant 1/4 cup of cookie dough, roll a
ball in the palms of your hands. Grab the ball with the fingertips of
both hands and pull the dough into two pieces resembling half moons.
Rotate the halves so the two jagged/flat sides point toward the
ceiling and push the two halves together. You?ll now have a cookie
with a jagged top surface (they look like little tree stumps). (I
didn’t do this for all of them and they were fine) Place the cookies
(about 6 per sheet) onto the cookie sheets. Put cookies in oven and
bake for 15 minutes.

Start checking for doneness after about 13 minutes and every two
minutes thereafter. They are done when they are turning light golden
brown and the edges are starting to get dry and firm while the
centers are still soft. Cool cookies completely on their cookie
sheets.

The twin secrets to these “mall style” cookies are the melted butter
and the extra egg yolk.

Serving Suggestions Serve warm or allow to cool completely. Store
completely cooled cookies in airtight containers, separating layers of
cookies with waxed paper. The dough will keep refrigerated for 2 days
and frozen for about 30 days. Be sure to wrap it closely with plastic
wrap and place it in an airtight container. Thaw frozen dough
overnight in the refrigerator. Baked cookies will keep in the freezer
for a few weeks. Wrap individually in plastic wrap. Thaw 15 minutes
at room temperature for a quick cookie fix.

NOTES: 1) The dark brown sugar makes darker colored cookies. The light
brown or golden brown sugar makes lighter colored cookies. I prefer
the dark ones because of the little extra flavor the molasses adds.
2) For a nice variation, use light brown sugar instead of dark,
substitute white chocolate chips, and add 2 or 3 tsp. grated orange
peel (from one large orange), to the batter. These are called White
Chip, Orange Dream Cookies.

Mark Kilinski, Coral Springs, FL markk@gate.net

Yields
18 Cookies

Hello Dolly Cookies

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Ingrients & Directions


1 Stick butter
1 1/2 c Vanilla wafer crumbs
1 cn Angel flake coconut
1 pk Chocolate chips
1 c Chopped pecans
1 pk Candied cherries
1 cn Sweetened condensed milk

Preheat oven to 325. Melt butter and mix with vanilla wafer crumbs in a 9 X
13 inch pan. Press together to form a crust. Make a layer of coconut, then
pecans, then chocolate chips. Top with candied cherries. Spoon sweetened
condensed milk over mixture. Bake 30 minutes. Cool (but not chill), then
cut in squares.

NOTES : Exchanged by Ann Hettinger at my 1st annual cookie exchange on Dec.
3, 1997.

Yields
1 Servings

Blackout Cake

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Ingrients & Directions


1 1/2 Butter; softened 1/2 ts Salt
3 c Sugar 3/4 c Buttermilk
3 Eggs 1 1/3 c Boiling water
2 ts Vanilla extract Chocolate ganache
4 oz Unsweetened chocolate (see recipe)
-squares, melted 3/4 c Roasted almonds (to 1 cup),
3 c Flour (use cake flour) -diced
3 ts Baking soda

Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:10 1. Preheat oven to 350?F. Grease two 9-inch
round cake pans. Dust with flour; tap out excess.

2. In a large bowl, beat together butter and sugar with an electric
mixer on medium speed until light and fluffy, 1 to 2 mins. Add eggs
and vanilla and beat until well blended. Add chocolate and beat 1 to
2 mins.

3. Mix together flour, baking soda, and salt. Add to chocolate
mixture in two additions alternately with buttermilk. Beat until well
blended. With mixer on low speed, add boiling water and beal until
smooth (batter will be thin). Pour batter into prepared pans.

4. Bake 35 to 40 mins, or until a cake tester inserted in center
comes out clean. Let cool in pans 10 to 15 mins, then unmold onto
racks and let cool completely.

5. Cover a cake layer with a little more than one third of Chocolate
Ganache. Set second layer on top. Frost top and sides with remaining
ganache. Press almonds into side of cake. Refrigerate cake 3 to 4
hours, or until ganache is firm, before serving.

NOTES : To make this especially, festive, garnish the cake with piped
whipped cream and shaved chocolate.

NOTE: If using all-purpose flour use 1 cup less 2 TBS for every
cup called for in recipe.


Yields
12 servings