Recipe: 33 Assorted Recipes

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TALK TKL Kitchen Chat - 12-01-97
RECIPE RIOT!

Ranch Cornbread
Double Chocolate Muffins
Cooked Eggnog
Cran-Orange Tea
Maple Syrup & Brown Sugar Banana Bread
Peanut Butter Fudge (2)
Easy Creamy Icing
Little House Pie Pastry
Port Wine Sauce
Stilton and Leek Soup with Port
Apple Cake
Rocky Mountain Oysters On the Half Shell
Rocky Mountain Oysters
Duck Blood & Bean Curd Soup
Tournedos Of Beef "Victory" (Port Wine And Stilton Sauce)
Duck Blood Soup (Strybl)
Stilton On Horseback
Gorgonzola Purses
Stilton Mashed Potato With Toasted Walnuts And Onion Gravy
Hurricane (or Earthquake) Cake
Aunt Ada's Praline Recipe
Taffy (The old Fashioned Pull)
Summer veggie sandwich
Tomato and Basil Sandwich
Open-Faced Roasted Veggie Sandwiches
Portabella Mushroom Sandwich
Simple mushroom sandwiches
Butter Icing
...Browned Butter Icing
...Orange Butter Icing
...Lemon Butter Icing
...Mocha Butter Icing
Chocolate IcingBetsy at TKL (08:05:07 am) :
Title: Ranch Cornbread
Categories: Breads
Yield: 8 servings

1 c Cornmeal
1 c All purpose flour
1 tb Plus 1 t baking powder
2 tb Sugar
1 ts Salt
1 1/2 c Milk
2 Eggs, beaten
1/2 c Diced cooked ham
1/2 c Sharp Cheddar cheese
1/2 c Bell pepper, chopped
1/4 c Chopped pimiento

Combine dry ingredients; add milk and eggs, mixing well. Stir in
remaining ingredients. Heat a well greased 9 inch cast-iron skillet
in a 400 oven for 3 minutes or until very hot. Pour batter into hot
skillet. Bake at 425 for 30 minutes or until golden brown.
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Betsy at TKL (08:06:28 am) :
Title: Double Chocolate Muffins
Categories: Chocolate, Muffins
Yield: 12 servings

4 oz (1 stick) margarine or Butter
3 oz 1 oz. squares, cut up, of Unsweetened chocolate
1 c Sugar
1 Egg
2 ts Vanilla extract
1 ds Salt
2 c Flour
1 c Buttermilk
1 ts Baking soda
6 oz Semisweet chocolate chips (1 cup)

1. Preheat oven to 400 deg. F. In a 2-quart glass bowl, combine
butter and unsweetened chocolate. Heat in microwave oven on High 2
to 2 1/2 minutes, until melted and smooth when stirred. Let cool to
lukewarm.

2. Stir in sugar, egg, vanilla, salt, and buttermilk, until
thoroughly blended. Mix together flour and baking soda and stir into
chocolate mixture just until combined. Stir in chocolate chips.

3. Spoon batter into 12 paper-lined 2 and 1/2 inch muffin cups,
filling to top.

4. Bake 15 to 20 minutes, or until a cake tester inserted in center
comes out clean. Let muffins cool in pans 5 minutes, then transfer
to racks to cool completely. Serve warm or cool.

From: 365 Great Chocolate Desserts by Natalie Haughton.
Harper-Collins publishers 1991
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Betsy at TKL (08:08:47 am) :
Title: Cooked Eggnog
Categories: Beverages
Yield: 10 servings

1 qt Non-fat milk
4 Eggs; lightly beaten
1/4 c Powdered sugar
1 ts Vanilla extract
Ground nutmeg for garnish

In a heavy saucepan, combine milk, lightly beaten eggs and powdered
sugar, and mix well using a wire whisk. Slowly bring to a simmer,
over low heat, for 5 minutes, stirring frequently with the whisk.
Remove from heat. Add vanilla extract and mix well. Refrigerate
until cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and
serve warm as a morning drink.
For a cold variation, pour mixture into blender container and add
one cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.

Printed in the November 26, 1992, issue of the Simi Valley, CA,
Enterprise
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Betsy at TKL (08:12:11 am) :
Title: CRAN-ORANGE TEA
Categories: Beverages
Yield: 6 servings

2 1/2 c Cranberry-juice Cocktail
1 c Orange juice
1 c Water
1/3 c Sugar
2 Cinnamon sticks (broken)
2 Orange slices (quartered)
1/8 ts Nutmeg
2 ts Instant tea

1. Combine all ingredients in a medium-size sauce-pan. Heat just to
boiling; reduce heat; cover.

2. Simmer 5 minutes. Stir in tea.

Serve hot.

Source: "Family Circle Illustrated Library of Cooking".
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Betsy at TKL (11:31:12 am) :
Title: Maple Syrup & Brown Sugar Banana Bread
Categories: Breads, Fruits
Yield: 1 servings

1 c Brown Sugar; dk or light
1/2 c Margarine
2 Eggs; unbeaten
1 c Ripe Bananas; mashed
1/8 c Maple Syrup
1/8 c Milk
2 c Flour
1 ts Baking Soda
1/2 ts Baking Powder
1/8 ts Salt

Cream sugar with butter. Add and mix the next 3
ingredients. Sift and add the dry ingredients and mix
thoroughly. Put mixture in 6x10 greased loaf pan. Bake
40-45 minutes in 350~ oven. Sift some confectioners'
sugar on bread when cooled.
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Betsy at TKL (11:48:21 am) :
Peanut Butter Fudge

1 (12 oz.) bag milk chocolate chips
1 (12 oz.) jar crunchy peanut butter
1 (14 oz.) can sweetened condensed milk

Melt chocolate and peanut butter in top of double boiler. Remove from heat
and stir in milk. Pour in an 8"x8" pan lined with waxed paper. Refrigerate
to chill. Cut in 1" pieces.

Peanut Butter Fudge

1 (12 oz.) pkg. peanut butter flavored chips
1 (14 oz.) can sweetened condensed milk
1 c. miniature marshmallows
1 c. chopped peanuts

In heavy saucepan, over low heat, melt chips with sweetened condensed milk.
Add marshmallows; stir until melted. Stir peanuts into mixture. Spread into
wax paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn
fudge onto cutting board; peel off paper and cut into squares.
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Kat/CA (3:59:10 pm) : Easy Creamy Icing
I C. powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla or other flavorin
1 1/2 tsp. cream or
1 tbsp. water
Blend sugar,salt and flavoring.Add liquid to make esy to spread. If desired
add a few drops food coloring. Spread on cookies with spatula or pastry
brush.

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Claudia (4:31:27 pm) : This pie paste is from "The Little House Cookbook".
I think it is SUPER! Until I found this no-fail recipe, I never made pie
crusts. All our pies and quiches went crust-less . Do try it. J

1-1/4 c. white flour, + extra for dusting
1/2 t. salt
1/3 c. lard (@5 rounded T)
1/2 t. butter
3-4 T ice water

Combine flour and salt.
Cut in lard using two knives, pastry blender, or finger tips.
Add 3 T ice water. If can t gather dough into ball, add anotherT.
Butter bottom only of tin pie tin.
Roll out dough . Place in tin. Place in fridge while preparing filling.
I never prebake crusts. I don t seem to have to using this recipe.
Let me know if anyone likes it. (or doesn t)
ciao. claudia.

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Dawn (5:09:03 pm) : This sauce is very sweet, and I'm not too sure how good
it would go with beef...

1 1/2 cups port wine
1 stick cinnamon
1 cup veal or beef brown stock
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 teaspoon honey

Heat wine and cinnamon to boiling. Reduce heat and simmer for 5
minutes. Remove cinnamon. Add stock.

Dissolve cornstarch in lemon juice and stir into wine mixture. Bring to a
boil, reduce heat, and simmer for 5 minutes. Stir in honey and serve. Makes
1 1/2 cups.
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Dawn (5:17:46 pm) : Stilton and Leek Soup with Port

1 c Finely chopped white and pale green part of leek
1 Large garlic clove, minced
1/2 c Finely chopped celery
1/2 c Chopped carrot
1 Bay leaf
1/2 ts Dried thyme, crumbled
2 tb Unsalted butter
2 Russet potatoes (about one pound)
3 c Chicken broth
1 c Half and half
6 oz Stilton cheese, crumbled
3 tb Tawny Port
Minced chives for garnish

In a large saucepan cook the leek, the garlic, the celery and the carrot
with the bay leaf and the thyme in the butter over moderate heat, stirring
for 5 minutes, or until the vegetables are softened.

Add the potatoes, peeled and sliced thin, and the broth and simmer the
mixture, covered, for 15 minutes, or until the potatoes are very tender.
Discard the bay leaf and in a blender, puree the soup in batches. Transfer
the puree to the cleaned pan and stir in the half and half. Heat the soup
over low heat, whisk in the Stilton, whisking until the cheese is melted and
the soup is smooth and whisk in the Port and salt and pepper to taste. (Do
not let the soup boil) Serve the soup garnished with the chives. Makes about
six cups.

Source: Gourmet magazine.

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Dawn (5:56:44 pm) :
Apple Cake

Makes 20/1" squares
Ingredients:

2 cups Canned Apples, chopped
1 cup Vegetable Oil
2 cups Unsifted Flour
2 cups Sugar
1 tsp. Salt
2 Eggs
1 tsp. Vanilla
1 tsp. Baking Soda
1 tsp. Cinnamon
1 cup Nuts, chopped

Put everything in bowl and stir. Pour into greased 13x9 pan and bake 1 hour
at 350 degrees. Serve
with whipped cream or ice cream. Serve warm or cold.

Submitted by Betty Goins
Visalia, California
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Maryan, NZ (7:34:27 pm) : Here's one for you Yolanda - do you have some?

Rocky Mountain Oysters On the Half Shell

Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9

2 pounds bull testicles*
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
black pepper
garlic powder
Louisiana Hot Sauce
cooking oil**

*aka: calf fries, Rocky Mountain Oysters (sheep or turkey testicles may be
used also)

** pure hog lard is the best, but a mixture of 60% peanut oil and 40%
vegetable oil will do

With a very sharp knife, split the tough skin-like muscle that surrounds
each "oyster." Remove the skin. Set "oysters" into a pan with enough salt
water to cover them for one hour (this takes out some of the blood). Drain.
Transfer "oysters" to large pot. Add enough water to float "oysters" and a
generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice
each "oyster" into 1/4 inch thick ovals. Sprinkle salt and pepper on both
sides of sliced "oyster" to taste.

Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each
"oyster" slice into this dry mixture. Dip into milk. Dip into dry mixture.
Dip into wine quicky (you may repeat the procedure if a thicker crust is
desired). Place each "oyster" into hot cooking oil.

Add Louisiana Hot Sauce to cooking oil (go wild with it, buy watch out for
repercussions -- hot splashes). Cook until golden brown or tender, and
remove with a wire mesh strainer (the longer they cook, the tougher they
get).

Serve in one of those cardboard beer cartons that four six packs come in,
layered with paper towels. Eat 'em, don't wait for nothin'! Chase with beer.

Variations include serving cooked "oysters" on a real oyster half shell with
a sprig of parsley and a few drops of lemon jui
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Peggy, WA (7:36:13 pm) : Rocky Mountain Oysters

Cooking At
Jerry's Diner
a service of
Negative Space

from Jerry, from The Larousse
Gastronomique, highly recommended
December 12, 1995

nmm1@cus.cam.ac.uk (Nick Maclaren)
wrote:
>an473910@anon.penet.fi (kyogi) writes:
>|> Serious question time folks. Well, not all
that serious. Anyone out
>|> there have any recipes for Rocky
Mountain Oysters

Lamb or Mutton Offal

Animelles: (U.S. fry) - Culinary term for the
testicles of male animals, in particular those
of lambs and sheep. In the past animelles
were very much in vogue in France, Spain,
and Italy.

This is a delicate piece of offal (variety
meats) and there are many recipes for
preparing it, some of
which are given below.

Before preparing them, scald, skin and soak
the _animelles_ in cold water for 2 to 3 hours.

Here are two recipes:

Fried animelles (Plumerey's recipe).
Animelles de Moutons Frites [<-- I guess
that's "Rocky Mountain Oysters" in
French?]--'Choose 3 fresh sheep's (mutton)
animelles, remove the skin and cut each into
8 pieces of uniform size. Put into an
earthenware bowl with salt, pepper, 2
teaspoons tarragon vinegar, 2 teaspoons
olive oil, a little thyme, 1/2 bay leaf, 1 sliced
onion and a few sprigs of parsley. Cover the
bowl. After one hour they should give out
their liquid. Drain, put back into the bowl with
the rest of the ingredients, and sprinkle with
the juice of half a lemon. Before serving,
drain on a cloth, pressing lightly; dredge with
flour and fry until golden. Arrange in a heap
on a napkin and garnish with fried parsley.'

Animelles (U.S. fry) fried in batter. Animelles
Frites--Cut the animelles into broad, thin
slices.
Marinate for 1 hour in oil, lemon juice,
chopped parsley, salt and pepper. When
required, dip them into light batter (see
Batters for Frying). Fry, and garnish with
fried parsley. Serve with Tomato sauce
(see Sauce).

Nikki O'Brien (no e-mail) reports that "I
grew up on a ranch in South Dakota, and the
old-fashioned way is to throw them on the hot
iron stove after branding and when they
explode they are done! We also have an
oyster feed after all the brandings are done
and everyone brings buckets from their
brandings and fry them up the 'beer-batter'
way."

Good luck.

A note to cows and sheep: the electric fence
is probably turned off. Be free!
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Peggy, WA (7:40:58 pm) : Duck Blood & Bean Curd Soup

INGREDIENTS

250g dried duck blood, 250g bean curd, salt, gourmet powder,
rice wine, pepper, vinegar, water chestnut powder, delicious
soup

RECIPE

1.Shred the dried duck blood and bean curd.
2.Braise the duck blood shreds, bean curd shreds, salt,gourmet powder, rice
wine and delicious soup to boiling,take away the foam, put in water chestnut
powder to make paste, then add pepper and vinegar.
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Betsy at TKL (7:57:21 pm) :
TOURNEDOS OF BEEF "VICTORY"

1 1/2 lbs. beef tenderloin, trimmed
1 1/2 c. Port wine
2 oz. Stilton cheese
1 c. Veal Demi-Glaze
2 tsp. chopped parsley
3 oz. whole butter
As needed: salt and white pepper

Cut the tenderloin into four 6 ounce portions and season with salt and
pepper. In 1 ounce of butter, saute the tournedos to desired internal
temperature, remove from pan and discard any fat. Deglaze the pan with the
Port wine and allow to reduce by half.
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Peggy, WA (8:03:06 pm) : * Exported from Key Home Gourmet *

Duck Blood Soup (Strybl)

Recipe By : Strybl, Polish Heritage Cookery
Categories : Poultry Soups

Collect the blood of a freshly-killed duck or goose and stir in 1/4 cup
6% vinegar. Seal and refrigerate until ready for use. In pot, combine duck
or goose wings, neck, rump, heart and gizzard with 8 cups of cold water.
Bring to a boil, skimming off scum until no more forms, reduce heat and
simmer one hour. Add several peppercorns, cloves, and allspice grains and
1/2 to 1 bay leaf plus the standard portion of soup greens (minus the Savoy
Cabbage) and simmer another 1 to 1 1/2 hours or until meat comes easily off
the bone. Dice the giblets, remove the meat from
the bones, dice, and return to the strained stock.
The soup vegetables may be diced and returned to the pot or used in another
dish per your preference. Add about 2 cups dried fruit: prunes, apples,
pears, raisins, and simmer another 15-20 minutes. Fork-blend 2-3 Tbs flour
with the blood and vinegar mixture, add about 1/2 cup stock 1 Tbs at a time,
stirring constantly, then return to the pot.
Season with salt and pepper, a pinch or 2 ground juniper berries (optional)
sugar and a bit more vinegar if needed to get a sweet, sour, winey flavor
with subtly spicey undertones. Simmer gently several minutes and serve over
egg noodles, noodle squares, grated potato dumplings or cooked, diced
potatoes.

Variation: Fork-blend 1/2 cup sour cream with the flour and the
blood-vinegar mixture before adding to the stock.

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Maryan, NZ (8:08:27 pm) : STILTON ON HORSEBACK

Ingredients:

6 oz STILTON mature cheese, rind removed cut into 16 pieces
16 large pitted prunes, no need to soak
2 stalks celery, thickly sliced
8 oz sweet cure bacon strips

Make a cut down the side of each prune, put a piece of STILTON into each
prune and wedge in with slices of celery. Cut the strips of bacon in half,
wrap the prunes and set onto a rack ready for grilling. If you are preparing
in advance, refrigerate for up to 24 hours until ready to grill. Allow 10 -
12 minutes under a moderate grill, turning once. Serve warm with cool
drinks.

Recipe by Steven Wheeler for the Stilton Cheese Makers' Association

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Maryan, NZ (8:10:08 pm) : GORGONZOLA PURSES

Ingredients:

4 oz phyllo pastry
1/2 oz gorgonzola cheese, cut into 12 cubes
12 chives
oil for deep-frying
chives

1. cut pastry into twelve 8 cm (3 in) squares.
2. Pile on top of each other and cover with a cloth to prevent drying out.
3. Brush one square with butter; place another on top to make an 8 pointed
star, then brush with butter.
4. Put a cheese cube in the center.
5. Bring up edges of pastry to cover cheese and pinch together into a money
bag shape (the butter will help pastry to stick together.)
6. Tie a chive round top. Repeat with remaining pastry, cheese and chives.
7. Heat oil in a deep-fryer until a cube of bread turns brown in 1 minute.
8. Place "purses" in basket and deep-fry for 1 minute, until crisp and
golden brown.
9. Drain thoroughly on absorbent kitchen paper.
10. Garnish with chives and serve immediately on individual plates

Serves 4 to 6

Grape

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Maryan, NZ (8:13:01 pm) : STILTON MASHED POTATO WITH TOASTED WALNUTS

Ingredients:

4 oz STILTON cheese, rind removed
2 lbs (about 4 large) potatoes
2 oz walnuts, roughly chopped
3/4 c. milk
freshly ground black pepper
salt and nutmeg

Onion Gravy:

1 large yellow onion, halved and sliced
2 tbsp vegetable oil
1 tbsp plain flour
1 1/2 c. chicken stock, boiling
2 tbsp brown sauce, optional

Peel and quarter the potatoes, cover with cold water, bring to a boil and
cook for 20-25 minutes until they begin to fall apart. Drain the potatoes,
leaving a little of the cooking water in the pan. Add the potatoes and mash
until there are no lumps, stir in the milk, mix in the walnuts, crumble in
the Stilton and season to taste with salt, pepper and nutmeg. Adjust the
consistency of the mashed potatoes with milk until it begins to fall from
the spoon.

To make the gravy, brown the onions in vegetable oil to give them flavor.
Stir in the flour, gradually add the chicken stock and stir over heat to
thicken. Serve with STILTON mashed potatoes.

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Peggy, WA (8:51:40 pm) : Hurricane (or Earthquake) Cake

Source "THE TAMPA TRIBUNE"

1 cup chopped walnuts or pecans
1 cup flake conut
1 pack German chocolate cake mix
4 tablespoons butter or margarine(1/2 stick)
1/2 pound confectioners' sugar
2 3 ounce packages cream cheese at room temperature

Spray a 9x1 inch baking pan with vegetable spray. Mix nuts and coconut and
spread evenly on bottom of pan. Prepare cake mix as directed Pour cake
batter on top of nut mixture. Do not mix. In a mixing bowl, beat together
the butter, confectioners' sugar and cream cheese until smooth. Drop by
teaspoonfuls on top of batter (do not drop by sides of the pan). Bake at
350 deg. for 55 minutes.
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Shelley, LA (9:42:24 pm) : Aunt Ada's Praline Recipe

1 can evaporated milk, large
3 cups sugar
2 cups pecan halves
2 tablespoons butter
2 teaspoons vanilla

Mix all ingredients in a large saucepan and cook over medium high heat. Cook
until mixture reaches a hard ball stage. Drop by spoonfuls onto well greased
cookie sheet.

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Shelley, LA (9:44:25 pm) : Taffy (The old Fashioned Pull)

3 cups sugar
3/4 cup water
2 tbs vinegar

Cook all ingredients to about 250 degrees (use candy thermometer) When it
reaches this stage pour into a greased pan. Let stand until it can be
handled. Pull candy until it becomes hard and white. Stretch it into a rope
then chop into small pieces.

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Peggy, WA (9:58:15 pm) : Summer veggie sandwich

Slice the following:
eggplant
artichoke hearts (from a can is fine..NOT in oil)
plum tomato
mushroom
red bell pepper

Take 2 thick slices of you favorite bread and thinnly spread Dijon Mustard
on each. Place veggies on one piece of bread; drizzle with your favorite ff
italian dressing/vinagrette.
Place one piece of ff/soy mozarrella or provolone cheese on
veggies and broil both slices of bread until the cheese
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Peggy, WA (10:00:04 pm) : Tomato and Basil Sandwich

1 hunk of whole grain baguette(4 oz?)
1-2 vine ripened beefsteak tomatoes(from my garden:)
1-2 basil leaves torn
1-2 thinly sliced red onion
a splash of balsamic vinegar or favorite ff italian dressing.

Thickly slice your tomatoes.
Simply assemble and splash on your dressing. Enjoy!

Note: to brown bag this, place the sliced tomatoes, onion, basil, and
dressing in a container. Assemble when ready to eat.

You could add a little ff cheese, but we never do.
If you have roasted garlic on hand, it's a superb addition! Just smash some
of those cloves into the bread first then assemble.
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(10:01:50 pm) : Open-Faced Roasted Veggie Sandwiches

mushrooms, sliced
zucchini or summer sqush, young, sliced into coins
tomato, sliced
marinade: balsamic vinegar, tamari sauce, maple syrup
non-sweet whole grain bread (I used spelt bread)

Marinate the mushrooms long enough to coat, and remove with a slotted
spoon. Do the same with the squash, keep separate. Assemble six slices
of bread on a large baking sheet. Place mushroom slices on each slice
of bread, if you cover the whole slice of bread there is less chance of
the crust ends burning. But if you let a little crust poke through, it
might get nice and crisp. I only had one layer of 'shrooms, but think
several layers might do. Then layer the summer squash over the 'shrooms.

Place in 350 F oven and roast for 5 minutes or so. Remove from oven and
lay on the tomato slices. Stick this in broiler for a few minutes.
Serve hot. (note if you pour any marinade over the bread, you run the
risk of the sandwiches falling apart, so DON'T DO IT).

Proportions in marinade are up to you, I used 2 parts balsamic, 1 part
tamari and 1/2 part maple syrup -- and that was too tart. I would also
reccomend a salt water solution, or 1 part balsamic, 1 part tamari, and
1 part maple syrup. The main advantage to the bread is it means no
cleanup mess for the chef!
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Peggy, WA (10:03:41 pm) : Portabella Mushroom Sandwich

1 Package sliced Portabella Mushrooms
1 small onion, sliced
1 medium tomato, sliced
lettuce
ff mozzarella cheese (provolone or swiss can be used too)
ff mayo
8 slices whole wheat bread
ff cooking spray

Spray skillet with cooking spray. Sautee mushrooms 5-6 minutes or until
tender, turning occasionally. Onions can also be sauteed at this time if
desired. Set aside. Set oven to broil. Toast 4 slices of the bread.
Arrange bread on cookie sheet covered in foil. Spread bread with a thin
layer of mayo. Next add the onions, sauteed or raw. Arrange the mushrooms
on top of the onions. Add a tomato slice and a slice of cheese. Broil until
cheese melts 1-2 minutes. Toast remaining 4 slices of bread. Top sandwich
with lettuce. Add more mayo if desired to bread.
Make 4 sandwiches.
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Peggy, WA (10:05:38 pm) : Simple mushroom sandwiches:

1/2 lb button mushrooms (regular mushrooms you find at groc. store)
1/2 medium onion
3/4 cup red wine
4 slices of whole wheat bread.
salt, pepper.

slice mushrooms and onions, sprinkle w/ salt and pepper. Preheat
non-stick skillet until hot enough for onion to sizzle when touching
surface. Add mushrooms, onion, and red wine. Cook on high heat, stirring
frequently, until all liquid has evaporated. Meanwhile, toast bread. Serve
as thick sandwiches. If desired, spread bread with stoneground mustard prior
to making sandwiches (I usually don't, but nice as a change)

Serves 2, or one really hungry person. Measurements are approximate.
The number of sandwiches you make may depend on the size of your bread.
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Kat/CA (02:43:55 am) : BUTTER ICING
2 1/2 Tbsp. soft butter
1 1/2 cups sifted powdered sugar
1 1/2 Tbsp. cream
3/4 vanilla
Blend butter and sugar together. Stir in cream and vanilla until smooth.
Makes iscing for 4 doz. cookies.
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Kat/CA (02:54:38 am) : VARIATIONS FOR BUTTER ICING
BROWNED BUTTER ICING
Make Butter Icing--except brown butter in saucepan over medium haeat until a
delicate brown. Blend in sugar.

ORANGE BUTTER ICING
Make Butter Icing--except use 1 1/2 Tbsp. orange juice and 2 tsp. grated
orange rind in place of cream and vanilla.

LEMON BUTTER ICING
1 1/2 Tbsp. lemon juice
2 Tsp. grated lemon rind

MOCHA BUTTER ICING
Omit cream and vanilla.
Blend in 1 Tsp. powdered instant coffee dissolved in 1 Tbsp. hot water. If
icing is too thick to spread, add a few drops of water.
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Kat/CA (02:59:09 am) : CHOCOLATE ICING
1 Tbsp. butter
1 sq. unsweetened chocolate
1 1/2 Tbsp. warm water
1 c. sifted powdered sugar
Melt butter and chocolate over hot water. Blend in warm water. Beat in
powdered sugar until icing spreads easily. Frosts 9' pan of cookies ore 3-4
dozen cookies.
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END OF FILE

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