Recipe: 28 Assorted Recipes

http://www.kitchenlink.com

TALK TKL Kitchen Chat Room Recipes - 12-17-97
Our Holiday Kitchens

Bourbon Hotdogs
Summer Sausage
Fast Fruit Punch
Peanut Butter Balls
Cereal Christmas Trees
Carameled Cereal
Applesauce Spice Cookies
Double-Chocolate Spritz
Chocolate Coconut Cookies
Chocolate-Orange Shortbread
Mocha Truffle Cookies
Chocolate Snickerdoodles
Double-Choclate Cookies
Supremes
Sour Cream Cookies-Chocolate
Chocolate Macaroons
Cranberry Fudge
Pumpkin Bars
Stained Glass Cookies
Snack Mix Squares
Delicious Pumpkin Bread
Brownie Mix Cookies
Schlotzsky's Sandwich Rolls
Peanut Butter Cookies
Big Cookie
Bourbon Fudge
Amaretto Fudge
Chocolate Strawberry Whipped Cream CakeBetsy at TKL (07:09:20 am) :
Date: Tue, 16 Aug 1994 11:20:02 EDT
From: Vicki Vail Love2Bake@AOL.COM
Subject: Re: finger food

BOURBON HOTDOGS

2 pounds all-beef hotdogs
1 cup brown sugar
1 cup catsup
1 cup bourbon
1/4 cup onion, diced
2 t. cornstarch

Combine the last 5 ingredients in a saucepan and simmer. Slice hotdogs into
4 to 6 pieces each and toss into the sauce. Simmer for about 20 minutes
until the hotdogs are done. Serve warm with toothpicks.
----------------------------------------------------------------------------
Betsy at TKL (07:12:25 am) :
Title: Party Cheese Log
Categories: Appetizers, Cheese
Servings: 6

2 (8 oz) pkgs cream cheese,
-softened
1 (10 oz) pkg sharp cheddar
-cheese, shredded
1 tb Chopped red pepper or
-pimento
1 tb Finely chopped onion
2 ts Worcestershire sauce
4 ts Lemon juice
1 ds Of ground red pepper
1 ds Of salt

Chopped pecans Chopped parsley

In large mixing bowl, beat cream cheese and cheddar cheese at medium speed
with electric mixer until well blended. Add remaining ingredients except
pecans and parsley; mix well. Chill several hours or overnight. Shape into
log; garnish with nuts and parsley. Serve with crackers. Approximately 2
cups.

Prep time: 15 minutes plus chilling

Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2
minutes.

Variations: Omit pecans. Roll in finely chopped parsley, dried beef or
toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with
chopped parsley. Serve with crackers or cucumber slices. Shape into
pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef.
Shape into football with pimento strip lacing.

From: Kraft advertisement Posted by: Bill McGimpsey
----------------------------------------------------------------------------
Betsy at TKL (09:20:23 am) :

SUMMER SAUSAGE
From: Cookbook USA CD

4 lb. ground beef (or 5 lb. ground beef and omit sausage)
1 lb. pork sausage
5 tbsp. Morton tender quick
2 1/2 tsp. garlic salt
2 1/2 tsp. black pepper
2 1/2 tsp. mustard seed
1/2 tsp. garlic powder

Mix all together - refrigerate for 4 days, mixing well each day, form into
rolls and bake at 350 degrees for 1 hour or smoke slow. Use a broiler pan
for drippings of grease. You can substitute 2 1/2 teaspoons powdered mustard
for mustard seed. To make it spicy add 2 teaspoons red cayenne pepper.
----------------------------------------------------------------------------
Linda, Ky (09:53:40 am) : Fast Fruit Punch
1 quart ginger ale
46 ounce can pineapple juice
32 ounce bottle grape juice
6 ounce can frozen orange juice, prepared
6 ounce can frozen lemonade, prepared

Combine all ingrediennts in a punch bowl. Add ice and a fresh fruit garnish.
A great thirst quencher and a pretty purple color.

Serves 40.
----------------------------------------------------------------------------
Betsy at TKL (12:11:34 am) :
Here you go Diana:

From: mikeace@ix.netcom.com (Robyn Walton)
Newsgroups: rec.food.recipes

Peanut Butter Balls

1 pound Butter
4 cups smooth peanut butter -- Skippy or Jif-best
3 pounds powdered sugar
4 pounds tempered chocolate or chocolate-flavored
coating -- (to melt)

Melt butter in a large bowl in the microwave. Put peanut butter in the
melted butter and mix well. (Mixture will become soupy). Mix powdered
sugar into the peanut butter mixture SLOWLY. (It will become very
stiff and
you will have to use your hands). Roll mixture into 1-inch balls.
Melt chunks of the chocolate a little at the time in the microwave
(don't burn it!). Dip balls in melted chocolate, set on waxed paper,
and let cool.
----------------------------------------------------------------------------
(12:20:26 am) : CEREAL CHRISTMAS TREES
Can be used for place cards on table!

3 tablespoons butter or margarine
1/2 teaspoon vanilla
1/2 teaspoon green food color
4 cups Cheerios cereal
32 large or 3 cups miniature marshmallows
Small gumdrops

In large saucepan, heat butter and marshmallows over low heat, stirring
constantly, until marshmallows are
melted. Remove from heat; stir in vanilla and food color. Fold in cereal
until evenly coated.

On waxed paper, quickly shape warm mixture with buttered hands into
Christmas tree shapes, using about
2/3 cup mixture for each place card-size tree or 1/4 cup mixture for each
cookie-size tree. For ornaments, cut
gumdrops into slices and press onto trees. 6 to 8 place card-size trees or
16 to 20 cookie-size trees.

Cereal Christmas Balls: Shape mixture into balls, using about 1/2 cup
mixture for each. Cut gumdrops into
fourths and press

onto balls. 8 balls.

CARAMELED CEREAL

In top of double boiler over hot water, heat 28 vanilla caramels in 2
tablespoons water, stirring frequently,
until caramels are melted and mixture is smooth. Pour caramel mixture over 5
cups Kix cereal; mix gently.
Drop mixture by spoonfuls onto waxed paper. let stand until firm. About 3
dozen candies.

----------------------------------------------------------------------------
SueA, CA (12:49:34 am) : APPLESAUCE SPICE COOKIES

1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar well packed
3 eggs
2 cups applesauce
2 teaspoons soda

4 cups flour, sifted
1/2 teaspoon salt
1 teaspoon nutmeg
1 l/2 teaspoons cinnamon
1/2 teaspoon cloves
1 cup nuts or raisins

Cream butter and sugars. Add eggs and beat until fluffy. Add soda to
applesauce. Sift dry ingredients together. Add dry ingredients altemately
with applesauce to butter mixture blending well. Add raisins or nuts or a
combination of both. Drop by teaspoons onto greased baking sheets. Bake at
400 degrees for about 12 minutes or until done. Do not overbake.

----------------------------------------------------------------------------
SueA, CA (1:18:12 pm) :
Double-Chocolate Spritz
3 1-ounce squares semisweet chocolate
1 1/2 cups all-purpose flour 1/2 cup margarine or butter (1 stick), softened
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
a large egg
2 ounces white chocolate
1 teaspoon shortening
About 2 hours before serving or early in Day:
1. In heavy 1-quart saucepan over low heat, heat semisweet chocolate,
stirring frequently, until melted and smooth. Remove saucepan from heat;
cool slightly.

2. Preheat oven to 375 degree F. Into large bowl, measure flour, margarine
or butter, sugar, vanilla extract, salt, egg, and melted chocolate. With
mixer at low speed, beat ingredients until well mixed, occasionally scraping
bowl with rubber spatula.

3. Spoon dough into large decorating bag with l 1/4-inch serrated ribbon
tube. Press dough into 15-inch long strips, about I inch apart, down length
of ungreased large cookie sheet.

4. Bake cookies 10 to 12 minutes until set. Immediately cut strips crosswise
into
2 1/2-inch cookies. With pancake turner, immediately remove cookies to wire
racks to cool.

5. In heavy small saucepan over low heat, heat white chocolate and
shortening, stirring frequently, until melted and smooth. With spoon or
decorating bag with small writing tube, drizzle melted white chocolate over
cookies; let stand until set. Store in tightly covered container. Makes
about 2 1/2 dozen cookies.

Each cookie: About 95 calories, 5 9 fat, 7 mg cholesterol, 60 mg sodium.
From Good Housekeeping December 1991
----------------------------------------------------------------------------
SueA, CA (1:19:22 pm) :
Chocolate Coconut Cookies
1 6-ounce package semisweeet chocolate pieces (1 cup)
1 1/4 cups all-purpose flour
3/4 sugar
1/2 cup shortening or butter-flavor shortening
1/4 cup unsweetened cocoa
2 teaspoons vanilla extract 1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup flaked coconut
About 1 1/2 hours before serving or early in day:

1. Preheat oven to 375 degrees F. In heavy small saucepan over low heat,
heat chocolate pieces until melted and smooth, stirring constantly. Remove
saucepan from heat.

2. In large bowl, with mixer at low speed, beat flour, sugar, shortening,
cocoa, vanilla extract, baking soda, salt, and eggs until well blended; beat
in melted chocolate.

3. Roll level tablespoons dough into balls; place on ungreased large cookie
sheets, about 2 inches apart. Flatten cookies slightly and press some
coconut into center of each flattened ball. Bake 8 to 10 minutes until
cookies are set. Remove to wire racks to cool. Store in tightly covered
container. Makes about 30 cookies.

Each cookie: About 110 calories, 6 9 fat, 14 mg cholesterol, 35 mg sodium.
From Good Housekeeping December 1991

----------------------------------------------------------------------------
SueA, CA (1:20:22 pm) :
Chocolate-Orange Shortbread
Makes 32 cookies
3 cups cake flour
3/4 cup confectioners' sugar
1 tablespoon grated orange zest
1 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups (3 sticks) butter, softened
4 1-inch squares semisweet chocolate, chopped
1 teaspoon vegetable shortening

I. Preheat oven to 325 . In large bowl, combine flour, sugar, orange zest,
ginger and salt. Cut in butter in small pieces. With hand, knead butter into
flour mixture until well blended and mixture holds together. Evenly pat
dough into two 8-inch round cake pans. With fork, prick dough evenly over
top of shortbread. Bake 40 minutes or until golden. Remove shortbread from
oven; immediately cut each round in pan into 16 wedges. Cool shortbread in
pans on wire racks. When cool, carefully remove cookies from pans.

2. In small saucepan over low heat, heat chocolate and vegetable shortening
until melted and smooth. Dip each pointed end of shortbread in chocolate, or
spoon on, to coat each wedge halfway up. Place cookies on wire rack with
waxed
paper placed underneath to catch drips, until chocolate is set. Or place
rack in refrigerator to chill and set chocolate quickly. Store shortbread in
refrigerator, in tightly covered container with waxed paper between layers.

from Family Circle Christmas Helps 1995

----------------------------------------------------------------------------
SueA, CA (1:21:11 pm) :
Mocha Truffle Cookies
These cookies have a soft, trufflelike center and a crisp outside

1/2 cup butter or margarine
1/2 cup semsisweet chocolate pieces
1 tablespoon instant coffee crystals
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetned cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (6 ounces)

Melt butter or margarine and the 1/2 cup chocolate pieces in a large
saucepan over low heat. Remove from heat. Stir in coffee crystals; cool 5
minutes. Stir in granulated sugar, brown sugar, eggs, and vanilla. Combine
flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir
into coffee misture. Stir in the 1 cup chocolate pieces.
Drop dough by rounded tablespoon onto lightly greased cookie sheets. Bake in
a 350 degree overn for 10 minutes or till tops look dry. cool for 1 minutes
on cookie sheet. Remove and cool on wire rack. Makes 30.
From Better Homes and Gardens Christmas Cookies 1996

----------------------------------------------------------------------------
SueA, CA (1:22:02 pm) :
Chocolate Snickerdoodles
1/2 cup butter or margarine
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
_ Beat butter or margarine in a mixing bowl with an electric mixer on medium
to high speed for 30 seconds. Add the I cup sugar, baking soda, and cream of
tartar; beat till combined. Add egg and vanilla; beat till well combined.
Stir together flour and cocoa powder. Beat in as much of the flour mixture
as you can. Stir in remaining flour mixture.

_ Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie
sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with the
sugar-cinnamon mixture. Bake in a 375 oven for 9 to 11 minutes or till
edges are firm. Cool on a wire rack. Makes about 30.

----------------------------------------------------------------------------
SueA, CA (1:23:05 pm) :
Double-Choclate Cookies
1 8-ounce package semsisweet chocolate square (8 1-ounce squares)
1 1/4 cups all-purpose flour
2/3 cup sugar
1/2 cup shortening or butter-flavor shortening
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pecans, coarsely chopped
1 6-ounce package semisweet chocolate pieces (1 cup)

ABOUT 3 HOURS BEFORE SERVING OR EARLY IN DAY:

1. In heavy 2-quart saucepan over low heat, heat semisweet-chocolate squares
until melted and smooth, stirring frequently. Remove saucepan from heat;
cool chocolate slightly.

2. In large bowl, with mixer at low speed, beat flour, sugar, shortening,
baking powder, salt, vanilla extract, eggs, and melted chocolate until well
blended, occasionally scraping bowl with rubber spatula. With spoon, stir in
chopped pecans and chocolate pieces.

3. Preheat oven to 350 degrees F. Drop dough by 1/4 cups, about 2 inches
apart, onto 2 ungreased large cookie sheets. Bake cookies 15 minutes. Remove
cookies to wire racks to cool completely. Store cookies in tightly covered
containers. Makes about l 1/2 dozen cookies.

Each cookie: About 290 calories, 20 9 fat, 24 mg cholesterol, 145 mg sodium.

from Good Houskeeping December 1993

----------------------------------------------------------------------------
SueA, CA (1:24:02 pm) :
Supremes

These are a wonderful bar cookie with a buttery crunch oatmeal crust fill
with a rich soft fudge

2 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) butter
1 teaspoon instant coffee
1 teaspoon vanilla extract
2 cups light brown sugar, firmly packed
2 eggs
3 cups old-fashioned or quick-cooking (not "instant") oatmeal
7 ounces (2 cups walmuts, cut or broken into medium-size pieces

Adjust a rack one-third up from the bottom of the oven and preheat to 350
degrees. Butter a 15 1/2-by-10 1/2-by-l-inch jelly-roll pan.

Sift together the flour, baking soda, and salt and set aside. In the large
bowl of an electric mixer cream the butter. Add the coffee, vanilla, and
sugar and beat well. Add the eggs and beat well. On low speed gradually beat
in the sifted drv ingredients and then the oatmeal, scraping the bowl witll
a rubber spatula as necessary. Finally mix in 1 cup of the walnuts (reserve
the remaining cup for the topping).

Remove and reserve cups of the dough. Place the remainder by large spoonfuls
over the bottom of the buttered pan. With well-floured fingertips press all
over to make a smooth, even layer. Set aside and prepare the following
filling.

Chocolate Filling
1 fourteen- or fifteen-ounce milk
12 ounces (2 cups) semisweet chocolate morsels
2 tablespoon butter
pinch of salt
1 teaspoon vanilla extract

Place the condensed milk, chocolate morsels, butter, and salt in the top of
a large double boiler over hot water on moderate heat. Stir occasionally
until the chocolate and butter are melted and the mixture is smooth.

Remove the top of the double boiler from the heat and stir in the vanilla.
Pour the warm chocolate mixture over the bottom oatmeal layer and spread
evenly. Place the reserved oatmeal mixture by small spoonfuls over the
chocolate, letting the chocolate show through between spoonfuls. Do not
spread smooth. Sprinkle the reserved cup of walnuts evenly over the top.

Bake for 25 minutes or until the top is golden brown. Reverse the pan front
to back once toward the end of baking to insure even browning. The top
mounds of dough will flatten slightly but they will not run together to
cover the chocolate.

Cool completely in the pan at room temperature, not in the refrigerator, for
several hours or overnight.

To cut the cookies: Cut around the sides to release the cake. Then cut the
panful into eighths and with a wide metal spatula transfer the sections to a
cutting board. Cut each eighth into 4 or 6 pieces. If the cookies are soft
and do not cut neatly and evenly (if they squash), chill the pieces on wax
paper on a tray or cookie sheet in the freezer or refrigerator only until
they are firm enough to cut neatly.

The cookies may be placed on a tray and covered with plastic wrap or packed
in a freezer box or wrapped individually in clear cellophane or wax paper.

If the filling is too soft these should be stored in the refrigerator.

From Maida Heatter's book of Great Cookies

----------------------------------------------------------------------------
SueA, CA (1:34:08 pm) : Sour Cream Cookies-Chocolate

Delicate and moist another accomplishment to add to your collectior.

2 oz. unsweetened chocolate
2/3 cup butter or margarine, room temperature
1-1 /3 cups sugar
1 teaspoon vanilla extract
1 egg
1/2 cup dairy sour cream
1-3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts

Grease cookie sheets; set aside. Melt chocolate; set aside. Preheat oven to
425 degrees F (220 C). In a large mixer bowl, cream butter or margarine.
Gradually beat in sugar, creaming well. Add vanilla and egg, beating until
fluffy. Stir in melted chocolate, then sour cream. Add flour, baking powder,
baking soda and salt. Stir until well-mixed. Stir in nuts. Drop by heaping
teaspoonfuls onto prepared cookie sheets. Bake about 8 minutes. Cool
slightly before placing on wire racks. Makes about 48 cookies.

----------------------------------------------------------------------------
SueA, CA (1:42:59 pm) :
Chocolate Macaroons

Makes 2 dozen cookies

14-oz. can sweeteened condensed milk
3 squares unsweetened chocolate
1/4 tsp. salt
8 ozs. coconut
1 tsp. vanilla

1. Combine condensed milk, chocolate and salt in top of double boiler. Cook,
stirring frequently, until chocolate melts and mixture thickens. Remove from
heat.

2. Stir in coconut and vanilla and mix well.

3. Drop by rounded tablespoonsful about 1 inch apart onto generously greased
cookie sheet.

4. Bake at 350 degrees for 10-12 minutes. Cool on wire rack and store in
airtight container.

----------------------------------------------------------------------------
SueA, CA (2:00:54 pm) : CRANBERRY FUDGE

2 c. sugar
1/2 c. cream
1/2 tsp. salt
1 tsp. vanilla
1/2 c. milk
1 Tbsp. light corn syrup
1 Tbsp. butter
1/2 c. chopped cranberries,
drained well

Butter sides of heavy saucepan. Combine
sugar, milk,
cream, syrup and salt. Stir over medium heat
until boiling.
Cook to soft ball stage. Remove from heat
and cool to luke-
warm. Add butter and vanilla. Beat until
mixture is stiff,
about 5 minutes. Quickly stir in the
cranberries. Spread into a buttered 9 x 5 x 3-inch pan. Cut into pieces when
cool.
Makes about 2 1/2 dozen pieces.

----------------------------------------------------------------------------
Cow/AR (4:05:27 pm) : * Exported from MasterCook II *

Pumpkin Bars

Recipe By : Corine
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups flour
2 cups sugar
1 cup oil
1 can pumplin -- small
4 each eggs
1 cup nuts and raisins
1/2 tsp salt
3 tsp cinnamon
1/4 teaspoon nutmeg
2 teaspoons soda
2 teaspoons baking powder.

Mix all by hand. Bake at 350 for 35 6o 45 min in 9 x 13 pan . Or make bars
using 2 9x 13 pans and bake for 350. for 25 min

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Betsy at TKL (4:33:03 pm) :
STAINED GLASS COOKIES
From: Cookbook USA CD

1 c. sugar
3/4 c. shortening (part margarine or butter), softened
2 eggs
1 tsp. vanilla or 1/2 tsp. lemon extract
2 1/2 c. flour
1 tsp. baking powder
1 tsp. salt
Approximately 5 (.79 oz.) rolls Lifesavers candy

Mix sugar, shortening, eggs and vanilla. Stir in flour, baking powder and
salt. Cover and refrigerate at least 1 hour. Cover cookie sheets with
aluminum foil. Roll dough 1/8 inch thick on lightly floured cloth-covered
board. Cut into desired shapes with cookie cutters. Place cookies on cookie
sheets and cut out inner design using smaller cutters or your own patterns.
Place whole or crushed candy in cutouts, depending on size and shape of
design. (To crush candy, place between paper towels and tap lightly. Leave
pieces large, as candy melts easily.) Preheat oven to 375 degrees. Bake
until cookies are very light brown and candy is melted, 7-9 minutes. If
candy has not filled cut out, immediately spread with metal spatula. Cool
completely on cookie sheets. Gently remove cookies.
Makes 6 dozen 3 inch cookies.
----------------------------------------------------------------------------
Sharon, WI (5:05:55 pm) : Snack Mix Squares
2 1/2 cups halved pretzel sticks
2 cups corn chex
1 1/2 cups M&M s
1/2 cup butter or margarine
1/3 cup creamy peanut butter
5 cups mini marshmallows

Combine pretzels, cereal & M&M s. In large sauce pan over low heat, melt
butter & peanut butter. Add marshmallows; cook & stir until mixture is
melted & smooth. Pour over pretzel mixture; stir to coat. Using wax paper
sprayed with Pam press into greased 13 x 9 pan. Cool & cut into squares.

----------------------------------------------------------------------------
Sharon, WI (5:09:14 pm) : This is really good & moist.

Delicious Pumpkin Bread

5 eggs
1 1/4 cups vegetable oil
1 can (15oz) solid-pack pumpkin
2 cups flour
2 cups sugar
2 pks (3oz each) cook & serve vanilla pudding
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

In bowl beat eggs. Add oil & pumpkin; beat until smooth. Combine remaining
ingredients gradually beat into pumpkin mixture. Pour into greased pans.
Makes 5 mini loafs (bake @ 325 for 50-55 minutes) or 2 large loafs (bake @
325 for 75-80 minutes)

----------------------------------------------------------------------------
Betsy at TKL (8:12:39 pm) :
Here's a recipe for you Bake Master:

Brownie Mix Cookies

1 pkg. brownie mix (23.7 oz.)
2 eggs
1/3 c. vegetable oil
1 (6 oz.) pkg. semi-sweet chocolate bits
1/2 c. chopped pecans

Combine mix, egg and oil; beat 50 strokes. Stir in chocolate bits and nuts.
Bake 10-12 minutes at 350 degrees. Cool 2 minutes on cookie sheet.

Makes about 6 dozen

----------------------------------------------------------------------------
linda/tennessee (9:45:48 pm) : Title: Schlotzsky's Sandwich Rolls
------------------
1/2 c Warm water
1 tb Sugar
1 pk Rapid rise dry yeast
6 oz Very warm milk
1/2 ts Salt
1/4 ts Baking soda; softened in
1 tb Water
2 1/2 c Flour

In large mixing bowl combine warm water, sugar and yeast. Let stand
about 5 minutes till very bubbly. With wire whisk add the rest with
only 1 cup of the flour, beating to smooth dough. Beat in rest of
flour till batter is thick and sticky but smooth, all flour being
dissolved.
Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let
excess shake out) soup bowls (each 5" in diameter). OR FOR MORE

authentic shape divide batter equally between 5 greased cans from
1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal. Cover each
one in a square of Saran wrap sprayed in a bit of Pam and that side
down.
Let raise almost an hour or till above rim of bowls or cans. Discard
Saran pieces. Bake on center rack of 375~ oven about 20 minutes or
till golden brown. Let cool in containers on rack, spraying tops each
in a bit of Pam while they cool to keep crusts soft. TO USE FOR
SANDWICHES-slice in half horizontally and grill on lightly buttered
hot griddle as you would for grilled cheese sandwich or broiler toast
till golden. Then fill with lettuce and assorted lunchmeats and cheese
or sandwich fillings.

Source: Gloria Pitzer's Less Fat Cookbook for 1994/95.
----------------------------------------------------------------------------
SueA, CA (11:15:26 pm) : Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup peanut butter
2/3 cup honey, warmed
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups whole wheat flour
3/4 teaspoon baking soda
1 cup chopped peanuts

In a large bowl combine butter, peanut butter, honey, vanilla, and egg. Beat
thoroughly.

Stir together flour and baking soda. Add to peanut butter mixture and blend.
Add peanuts and mix. Chill dough several hours or overnight.

Preheat oven to 325 degrees F. Oil a baking sheet.

Drop dough by level tablespoons onto prepared baking sheet and bake for 10
to 15 minutes, or until lightly browned. Let stand for a few minutes on
baking sheet before removing to wire racks to cool.

Makes 5 dozen
from Rodales Natural Food

----------------------------------------------------------------------------
Peggy, WA (11:16:23 pm) : * Exported from MasterCook *

BIG COOKIE - WW - #2

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Cookies
Low Fat Peanut Butter

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 oz Oatmeal -- dry
1/3 c Nonfat dry milk
1 t Baking powder
1 t Cinnamon
2 tb Raisins
2 tb Peanut butter -- (chunky)
1 t Vanilla
1/2 Banana -- (mashed)(adds sweet)
2 tb Water -- (maybe 3 T)

Combine all. Divide into 2 cookies on a sprayed baking sheet. Bake at
350 F. for 5-8 min. Do not over-bake. This makes 2 soft cookies. 1
cookie = 1 bread, 1/2 milk, 1 protein, 1 fat & 1 fruit.

- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Peggy, WA (11:29:55 pm) :
BOURBON FUDGE
Categories: Fudge, Chocolate, Alcohol, Candies
Yield: serves 64 polite guests, 32 hungry guests, or 16 family members.

2 c Semi-sweet chocolate chips
1 cn 14oz sweetened condensed
-milk
1/4 c Maker's Mark
1/2 ts Orange extract
1 pk 3/4oz slivered almonds

Combine chocolate chips and milk in large bowl and cover loosely. Cook in
microwave for 3 minutes on High. Remove from microwave and stir until
smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square
pan and sprinkle bottom of pan with almonds. Pour mixture in pan; let stand
until firm or chill in refrigerator.

----------------------------------------------------------------------------
Cow/AR (11:36:52 pm) : * Exported from MasterCook II *

Amaretto Fudge

Recipe By : Betsy @ TKL
Serving Size : 1 Preparation Time :0:00
Categories : Candy Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

3 cups semisweet chocolate chips
1 can eagle brand condensed milk (14oz)
1/4 cup amaretto
1 tablespoon almond extract
3/4 cup slivered almonds

Mix chocolate chips and milk in a microwable bowl , cover with plastic wrap
and nuke for 3 min. Stir and pour into a 8 inch pan that has been buttered
and sprinkled with almonds.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Cow/AR (11:58:10 pm) : * Exported from MasterCook II *

Chocolate Strawberry Whipped Cream Cake

Recipe By : Hersheys web
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
Strawberry Whipped Cream Foilling
1 cup fresh strawberries
1/4 cup strawberry syrup
1 envelope unflavored gelatin
1 cup cold whipping cream
Royal Glaze
2/3 cup semisweet chocolate -- chips
1/4 cup cold whipping cream.

Heat oven to 375. Grease Jelly roll pan and line with wax paper, grease.
In a small bowl, on high speed, beat eggs until veryu thick and cream
colored, about 5 minutes: gradually beat in sugar. With mixer on low beat in
water and vanilla. Stir together the dry ing and gradually add to egg
mixturel, beating just until combined. Pour and bake 10 to 13
minutes. immediately invert pan on a towel sprinkled with conf sugar. Invert
onto wire rack covered with wax paper. Cool completly
Prepare flilling. Cut cake into 4 equal rectangles, divide filling into
thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top.
Cover and revrigerate until firm. Assemble. Stack layers on top of each
other with cake lalyer on top. Galze and refrigerate until ready to serve. 8
Servings

Filling: In food processor puree strawberries and syrup until liquid.
Sprinkle gelatin over m,ixture. Let stand until softened, abvout 5 min.
Puree again for several seconds. Pour mix into microsafe bowl and nuke at
high 30 seconds to 1 minute, until hot, not boiling, and gelatin is
dissolved. Cool to room temperature. Beat Whipping cream until stiff, fold
in strawberry mix.

Royal Glaze: In small bowl, place 2/3 cup chocholate chips and 1/4 cup
whipping cream. Nuke on high 30 sec to 1 min until chips are melted and mix
is smooth.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
END OF FILE

The Kitchen Link
http://www.kitchenlink.com