---------- Recipe via Meal-Master (tm) v8.06
Title:
Garlic Straws
Categories: Appetizers
Yield: 20 straws
1/2 lb Puff Pastry
Juice of 2-3 Garlic Cloves
2 tb Milk
1 ts Paprika
1 tb Parmesan Cheese
Salt, to taste
Cayenne Pepper, to taste
Preheat oven to 425F degrees. Roll out the puff pastry on a floured
board into a rectangle, as thinly as possible. Stir the garlic juice into the
milk and brush the pastry with half of it. Mix the paprika and Parmesan,
and season with a little salt and cayenne.Sprinkle half of it over one
half of the pastry. Fold the pastry and roll out as thinly as possible.
Repeat with the remaining garlic milk and Parmesan mixture and roll out to
a rectangle not more than 1/4 inch thick. Brush with milk and cut into
strips about 1/2 inch wide and 6 inches long.
Arrange the straws, at least an inch apart, on greased baking sheets and
bake for 7 to 10 minutes or until well-risen and golden brown. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Seviche
Categories: Fish
Yield: 6 Servings
1 lb Turbot Fish Fillets
1 c Fresh Lime Juice
1 Onion, chopped
2 Tomatoes, chopped
1 Avocado, chopped
1 c Green Olives
6 tb Olive Oil
2 tb Parsley, chopped
1 Serrano chile, chopped
1 tb Ketchup
1 tb White Wine
2 Jalapenos, chopped
2 oz Capers
Salt, to taste
Black Pepper, to taste
Cut the fish fillets into about 1-inch cubes. Marinate it for at least 6
hours (preferably overnight) in 1/2 cup of the lime juice.
Rinse the fish in a colander and let it dry for 5 minutes. Put it in a
large bowl along with the rest of the lime juice. Put in the rest of the
ingredients. Mix well.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Butterfly Shrimp
Categories: Seafood
Yield: 6 servings
1 lb Shrimp With Shell On
2/3 c All Purpose Flour
1 Egg
2/3 c Water
Salt
Cornstarch
Oil for deep frying
Remove shells from shrimp. For deveining and making butterfly shape of
shrimp, insert a knife into the back of a shrimp, and cut crosswise, but do
not sever shrimp completely into half, leave some connection at head and
tail ends. Remove knife, open shrimp halves to form butterfly shape, remove
vein. Prepare all the other shrimp similarly.
Place some cornstarch on a piece of wax paper. Carefully dredge
butterfly shrimp on both sides in corn starch, place shrimp on another
piece of wax paper to dry slightly.
Prepare a batter of 2/3 cup water, 1 egg, 2/3 cup flour, and salt. Mix
batter thoroughly. Reserve.
Pour a oil halfway up the side of a wok. Turn on your burner to
its highest setting. When the oil seems sufficiently heated, take a
small piece of bread and place it in the oil. If the bread browns lightly
on both sides, then the oil is ready for deep frying shrimp. If the bread
fails to brown immediately in the oil, then the oil is not up to
temperature yet. If your bread turns a deep brown or black, then shut the
burner off and allow the oil to cool at least 5 minutes, before turning it
on again. Be sure to test the oil again to see if it is cool enough to
deep fry shrimp.
When the oil is ready for deep frying, take 6 or 8 or your dredged
shrimp and place them in your batter. With a pair of chopsticks or fork,
coat your shrimp with batter. Lift each shrimp out of batter carefully, so
as not to disturb the butterfly shape, and slide each down the side of the
wok into the oil. The shrimp will slide to the bottom of the oil, and then
rise up to the top of the oil. After the shrimp have risen, cook about
1-1/2 minutes, then flip them over and deep fry 1 1/2 minutes on the under
side. Remove shrimp to a plate covered with paper toweling to drain excess
oil. Repeat procedure until all shrimp are cooked. Remove cooked shrimp
to a serving platter.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Carrots
Categories: Vegetables
Yield: 6 Servings
18 Small Carrots
1/3 c Butter
1/2 c Sugar
1 ts Salt
1/3 ts Cinnamon
1/3 c Boiling Water
Peel carrots and place in casserole dish. Cream butter, sugar, salt, and
cinnamon together; add water and blend well. Pour over carrots, cover
and bake at 350F degrees for 1 1/2 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Golden Cookies
Categories: Cookies
Yield: 36 Cookies
2 1/2 c Flour
1 ts Baking Soda
1 ts Cream Of Tartar
1/4 ts Salt
1 c Butter
1/2 ts Vanilla
1 ts Lemon Zest
2 c Sugar
2 Egg Yolks
Sift the flour, baking soda, cream of tartar, and salt together.
Cream butter, vanilla, and lemon zest together until butter is
softened. Add sugar gradually into butter mixture, creaming until
fluffy after each addition. Add yolks one at a time, beating well
after each addition. Add dry ingredients, one fourth at a time,
beating until just blended. Make 1 inch balls and place about 2
inches apart on ungreased cookie sheets. Bake at 350F degrees
for 10 minutes or until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Tarts
Categories: Appetizers
Yield: 30 Appetizers
2 c All-Purpose Flour
1/2 ts Salt
3/4 c Cold Butter or Margarine
6 tb Ice Water
3 tb Butter or Margarine
1 md Onion, finely chopped
1 lb Chopped Fresh Mushrooms
1 tb Fresh Lemon Juice
1 c Whipping Cream
1/8 ts Salt
1 ds Pepper
1 tb Cornstarch
1 tb Cold Water
1/3 c Shredded Swiss cheese
Preheat oven to 400F degrees.
To make the pastry shells: In a medium mixing bowl, stir together the flour
and salt. Using a pastry blender, cut in the 3/4 cup butter until the
pieces are the size of small peas. Slowly add the ice water until the
mixture is moist enough to form a ball. On a floured surface, roll the
dough to a 1/4-inch thickness. Using a 3-inch-round cookie cutter,
cut the dough into circles. Re-roll scraps, if necessary.
Turn a muffin pan upside down -- this will become a 'form' to bake the tart
shells on. Place the dough rounds over the bottoms (outsides) of 1 3/4-inch
muffin cups. Firmly press the dough around the cups. Leave muffin pans
upside down and bake for 10 to 12 minutes or until the shells are lightly
browned. Cool slightly, then remove from the pans.
To make the filling: In a large skillet, melt 2 tablespoons of the butter
or margarine. Add the onion and cook until tender but not brown. Add the
remaining butter, the mushrooms and lemon juice. Cover and cook for 5
minutes over medium heat. Drain, if necessary; set aside.
In a saucepan, heat the whipping cream until it just starts to boil. Add
the salt and pepper. In a small bowl, stir together the cornstarch and
water; slowly stir the mixture into the hot cream. Cook and stir until the
cornstarch mixture is thickened. Stir in the mushroom mixture. Remove from
heat. Spoon the filling into the tart shells and sprinkle with the cheese.
Place the tarts in a shallow baking pan. Broil 4 to 5 inches from the heat
for 2 to 3 minutes or until the tarts are puffed and the cheese melts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asparagus Salad
Categories: Salads
Yield: 4 Servings
28 Asparagus Spears; trimmed
1/2 c Plain Yogurt
1 tb Bleu Cheese, crumbled
1/4 c Lemon Juice
1 tb Chives
1 Clove Garlic, minced
2 Tomatoes; cored and wedged
Salt, to taste
Pepper; to taste
1/2 c Fresh Fennel
Bring water to the boil in the bottom of a steamer. Fit the basket into
the steamer. Steam the asparagus over medium high heat for about 6
minutes, until bright green and tender. Remove the steamer from the
heat and let the asparagus cool.
Combine the yogurt and bleu cheese in a small saucepan. Warm over low heat
for 1 to 2 minutes, whisking constantly, just until the bleu cheese has
melted. Remove the pan from the heat and whisk in the lemon juice, chives
and garlic.
Arrange the asparagus in the center of a serving plate and ring with the
tomato wedges. Drizzle the yogurt dressing over the asparagus. Sprinkle with
pepper and garnish with the fennel.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beer-Boiled Shrimp
Categories: Seafood
Yield: 4 Servings
2 c Beer
2 Small Onions, sliced
1 Clove Garlic
1 Bay Leaf
3 Whole Peppercorns
2 Celery Stalks
2 ts Salt
1/2 Lemon, quartered
2 lb Shrimp, cleaned & deveined
Pour beer in a large pot and add onion, garlic, bay leaf, peppercorns,
celery, and salt. Bring to a boil; simmer 10 minutes. Add lemon and shrimp
to beer. Simmer 12 minutes. Remove from heat, let cool, and drain. Peel
off shells and chill well before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Rice Primavera
Categories: Side dish
Yield: 6 servings
2 ts Olive Oil
1 Clove Garlic
2 c Broccoli Flowerets
1 c Sliced Zucchini
1 c Sliced Fresh Mushrooms
1 md Tomato, seeded and chopped
1/4 c Snipped Fresh Parsley
1/3 c Mayonnaise
1/2 c Milk
1/4 c Freshly Grated Parmesan
1/4 ts Ground White Pepper
3 c Cooked Rice
Heat garlic with oil in large skillet over medium-high heat; discard
garlic. Cook broccoli, zucchini, and mushrooms in oil until almost tender
crisp. Add tomatoes and parsley; cook one minute longer. Remove
vegetables; set aside. Place mayonnaise in same skillet; stir in milk,
cheese and pepper. Cook over medium heat, stirring until smooth. Add rice;
toss to coat. Stir in reserved vegetables; heat through. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Kiwifruit Sorbet
Categories: Fruits, Desserts
Yield: 4 Servings
1 c Water
1/2 c Sugar
1/2 c Light Corn Syrup
4 Kiwifruit, peeled
5 ts Lemon Juice
1/4 ts Grated Lemon Peel
Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or
until sugar is dissolved. Puree kiwifruit in food processor or blender to
equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture. Pour
into shallow metal pan; freeze about 1 hour or until firm but not solid.
Spoon into chilled bowl and beat with electric mixer until light and
fluffy. Return to freezer; freeze 2 hours or until firm enough to scoop.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Batter-Fried Mushrooms
Categories: Appetizers
Yield: 6 Servings
2 c All-Purpose Flour
1 tb Salt
1 1/2 ts Garlic Powder
1 ts Baking Powder
1 1/2 c Beer
Oil, for deep frying
36 md Mushrooms, whole
Combine flour, salt, garlic powder, and baking powder in medium bowl.
Add beer and whisk until smooth. Cover and chill 30 minutes. Whisk
again, let stand in refrigerator until ready to use.
Heat oil to 375F degrees. Holding stem, dip each mushroom into batter,
covering cap completely. Fry in batches until golden brown. Allow oil to
return to 375F degrees before adding next batch. Drain and serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Onion Salad
Categories: Salads
Yield: 4 Servings
3/4 c Chopped Sweet Onions
16 oz Cooked Red Kidney Beans
1 c Green Bell Pepper, diced
1 c Yellow Bell Pepper, diced
1 tb Minced Jalapeno
1/2 c White Wine Vinegar
2 tb Extra Virgin Olive Oil
3 tb Minced Cilantro
1 ts Chili Powder
Combine onions, kidney beans, bell peppers, and jalapeno in a
large shallow dish. Toss and set aside.
Combine vinegar, oil, cilantro, and chili powder in a small bowl; stir
well. Pour over vegetables and toss to coat. Cover and refrigerate
for at least 8 hours, or overnight, stirring occasionally. Toss before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Pork Chops
Categories: Main dish, Meats
Yield: 6 servings
2 md Apples, coarsely chopped
7 tb Unsalted Butter
3 tb Light Brown Sugar
1 ts Vanilla
1/2 ts Ground Nutmeg
1 tb Salt
1 ts Onion Powder
1 ts Ground Cayenne Pepper
3/4 ts Garlic Powder
1/2 ts White Pepper
1/2 ts Dry Mustard
1/2 ts Rubbed Sage
1/2 ts Ground Cumin
1/2 ts Black Pepper
1/2 ts Dried Thyme Leaves
6 1-3/4" Thick Pork Chops
3/4 lb Ground Pork
1 c Chopped Onions
1 c Chopped Green Bell Peppers
2 ts Minced Garlic
1 cn (4 oz) Diced Green Chilies
1 c Chicken Stock
1/2 c Very Fine Bread Crumbs
1/2 c Finely Chopped Green Onions
In a food processor or blender, process the apples, 4 tablespoons of the
butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes to
make stuffing for pork chops. Set aside.
In a small bowl thoroughly combine salt, onion powder, cayenne, garlic
powder, white pepper, dry mustard, sage, cumin, black pepper, and
thyme to make seasoning mix; set aside.
Prepare the pork chops by cutting a large pocket (to the bone) into the
larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 tablespoons
butter over high heat, about 3 minutes. Add the onions, bell peppers,
garlic, and 2 tablespoons of the seasoning mix, stirring well. Cook about
5 minutes, stirring occasionally and scraping pan bottom well. Stir in the
green chilies and their juice and continue cooking until mixture is well
browned, about 6 to 8 minutes, stirring occasionally and scraping the pan
bottom as needed. Add the stock and cook 5 minutes, stirring frequently.
Stir in the bread crumbs and cook about 2 minutes more, stirring constantly
and scraping pan bottom as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops
and inside the pockets, pressing it in by hand. Prop chops with pocket
side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup
stuffing into each pocket; reserve the remaining stuffing. Bake chops with
pocket up at 400F degrees until the meat is done, about 1 hour 10 minutes.
Place the remaining stuffing in a small pan in the oven for the last 20 minutes
to reheat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Indonesian Fried Rice
Categories: Side dish
Yield: 6 servings
1/2 c Ham
6 Eggs
4 tb Vegetable Oil
2 md Onion, minced
1 Garlic Clove, minced
1/2 c Fresh Pork, minced
1/2 c Shrimp, cooked, peeled
2 tb Soy Sauce
Salt, to taste
Black Pepper, to taste
4 c Cooked Rice
1/2 c Dehydrated Onion Flakes
2 Green Chilies; sliced
1/2 c Crab, cooked
1/4 c Celery; chopped
Cut ham in strips 1" long x 1/8" wide. Beat 4 of the eggs. Heat a skillet
with a few drops of oil. Make 4 thin omelets from the 4 beaten eggs.
Put aside to use as garnish.
Add 2 tablespoons oil to the skillet and make a thicker omelet from the
remaining 2 eggs, and slice into 1/2" squares.
Add 2 tablespoons oil and fry onion and garlic for 2 minutes. Add the
pork and stir until pork is done. Add shrimp, omelet squares, soy sauce,
salt, pepper, and rice, then mix together over low heat for about 10 minutes.
Heat one tablespoon oil in a heavy frying pan over medium high heat.
Add 1/4 cup onion flakes and stir until brown and crisp. Garnish with
sliced omelet, chilies, ham, crab, celery, and remaining onion flakes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: No-Fry Doughnuts
Categories: Breads, Desserts
Yield: 18 Doughnuts
2 pk Active Dry Yeast
1/4 c Warm Water
1 1/2 c Lukewarm Milk, scalded
- and cooled
1/2 c Sugar
1 ts Salt
1 ts Nutmeg
1/4 ts Cinnamon
2 Eggs
1/3 c Shortening
4 1/2 c Flour
Melted Butter, for brushing
Cinnamon Sugar, for dipping
In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt,
spices, eggs, shortening, and 2 cups flour. Blend 1/2 minute at medium
speed, scraping bowl occasionally. Stir in remaining flour until smooth,
scraping sides of bowl. Cover. Let rise in warm place until double (50 -
60 minutes). Turn dough on to well-floured cloth-covered board; roll
around lightly to coat with flour. Dough will be soft to handle. With
floured stockinette-covered rolling pin, gently roll dough until about 1/2
inch thick. Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts
carefully with spatula and place 2 inches apart on greased cookie sheet.
Brush doughnuts with melted butter. Cover; let rise until double, about 20
minutes.
Heat oven to 425F degrees. Bake 8 to 10 minutes or until golden.
Immediately brush with melted butter and shake in cinnamon sugar.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chile Con Queso Bites
Categories: Appetizers
Yield: 30 Appetizers
1/2 c Chopped Tomato
1/4 c Minced Green Onions
1 cl Garlic, minced
4 Eggs, beaten
2 oz Shredded Cheddar Cheese
2 oz Shredded Pepper Jack Cheese
1 ts Chili Powder
1/2 ts Cumin
1/8 ts Cayenne Pepper
4 oz Chopped Green Chiles
6 Whole Green Chiles, sliced
Coat a nonstick skillet with cooking spray; place over medium-high heat
until hot. Add tomato, green onions, and garlic, and saute until onions are
tender. Combine tomato mixture, eggs, cheeses, chili powder, cumin,
cayenne, and chopped green chiles. Stir well. Spoon 1 tablespoon of the
mixture into minature muffin pans coated with cooking spray. Bake at 425F
degrees for 8 to 10 minutes or until centers are set. Remove from oven;
let cool in pans 1 minute. Loosen edges with knife and remove from pans.
Serve warm. Garnish with sliced green chiles.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemony Radish Salad
Categories: Salads
Yield: 6 Servings
1/2 c Lemon Juice
1/2 c Salad Oil
2 tb Minced Chives
2 tb Minced Parsley
1 ts Tamari
1/4 ts Pepper
4 c Thinly Sliced Radishes
Mix all ingredients together well and refrigerate till ready to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Wellington
Categories: Meats, Main dish
Yield: 6 servings
1 lb Mushrooms, chopped
1/2 c Onions, chopped
1/2 c Sherry
1/4 c Butter
1/4 c Parsley, chopped
6 Beef Filets
1 pk Puff Pastry Shells
Cook first 5 ingredients in frying pan until all liquid is absorbed and
mixture resembles a paste. Cover tops of steaks with mixture. Partially
thaw pastry shells and roll out thin enough to cover top, sides, and
part of the bottom of each steak. Cover with plastic wrap and store
in refrigerator until serving time. Preheat oven to 425F degrees. Cook
steaks on rack, uncovered, for 25 minutes. They will be rare but will
continue cooking while standing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cabbage And Potatoes
Categories: Vegetables
Yield: 8 Servings
3 lb Green Cabbage
1 tb Salt
4 c Water
4 White Potatoes, diced
2 Onions, chopped
1 tb White Wine Vinegar
6 tb Butter
1 ts Salt
1/2 ts Black Pepper
Cut the cabbage in half and soak in combined salt and water for 15
minutes. Agitate and drain well. Shred the cabbage.
Heat the butter in a large, heavy skillet and add the diced potatoes.
Cook over medium heat until lightly browned. Add chopped onions
and cook until transparent, about 5 minutes.
Add cabbage and toss well. When the cabbage starts to wilt, add salt
and pepper and wine vinegar. Cover, with lid slightly askew, and
simmer over low heat until tender, about 30-45 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Lime Pie
Categories: Pies, Desserts
Yield: 8 servings
1 pk (8-serving size) Lime
- Flavored Gelatin
2 c Boiling Water
2 ts Grated Lime Peel
1/4 c Lime Juice
1 pt Vanilla Ice Cream, softened
1 Graham Cracker Crust
1 c Cool Whip
Completely dissolve gelatin in boiling water. Add lime peel and juice.
Spoon in ice cream, stirring until melted and smooth. Chill until mixture
will mound from spoon. Spoon gelatin mixture into crust. Chill until firm,
about 2 hours. Garnish with Cool Whip.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Marinated Onions
Categories: Appetizers
Yield: 4 Servings
1 lb Pearl Onions, peeled
2 c White Vinegar
1 c Water
2 Bay Leaves
2 ts Dill Seed
2 ts Sugar
Oil, for frying
1/2 c All-Purpose Flour
1/2 c Toasted Breadcrumbs
2 Egg Yolks, beaten
Combine onions, vinegar, water, bay leaves, dill seed, and sugar in
a medium saucepan and cook over medium high heat until onions
are tender, 5-10 minutes. Let cool.
Transfer to bowl, cover tightly and refrigerate 48 hours. Remove
onions from marinade and drain on paper towels. Pour oil into
a large skillet to a one-inch depth. Place over medium-high heat.
Meanwhile, combine flour and breadcrumbs in a flat dish. Dip
onions into egg yolks, then roll in flour mixture, covering completely.
When oil is hot, add onions to skillet and fry until brown and crisp.
Drain on paper towels. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pine Nut Salad
Categories: Salads
Yield: 6 Servings
2 c Pine Nuts
2 tb Butter
1/2 lb Small Shell Pasta
1 c Black Olives, sliced
1/2 c Parsley, minced
1/2 c Green Onion, minced
1/3 c Green Bell Pepper
1/3 c Red Bell Pepper
1/4 c Fresh Lemon Juice
1/4 c Olive Oil
Freshly Ground Pepper
Parmesan Cheese, to taste
In a large skillet, lightly toast the pine nuts in the butter; drain on
paper towels and cool. Cook the pasta in boiling water; drain and
rinse in cold water. Be very careful not to overcook the pasta. Very
gently, mix together all ingredients; cover and chill.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed Chicken
Categories: Poultry, Main dish
Yield: 4 servings
1 lb Chicken Breast; boned
- and skinned
2 ts Olive Oil
6 tb Dry White Wine
1/4 c Lemon Juice
2 ts Leaf Tarragon; dried
2 ts Leaf Basil; dried
1/2 ts Red Pepper Flakes
Preheat the oven to 350F degrees. Trim any fat from chicken breast and
pound lightly between two sheets of waxed paper to flatten. Coat with
olive oil and place in a baking dish. Add wine, lemon juice, herbs and
pepper flakes, turning chicken to coat both sides. Cover dish with foil.
Bake 25 to 30 minutes, until chicken cooked through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mashed Sweet Potatoes
Categories: Side dishes, Vegetables
Yield: 6 Servings
2 c Cooked, Mashed Sweet Potatoes
3 Bananas, mashed
1 1/2 c Milk
1/2 c Apple Juice
3 tb Honey
1 ts Allspice
2 ts Chopped Candied Ginger
Preheat oven to 375F degrees. Combine all ingredients except ginger
and beat until fluffy. Pour into greased casserole dish and bake 50 to
60 minutes. Sprinkle with candied ginger.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mocha Cookies
Categories: Desserts, Cookies
Yield: 36 cookies
1/2 c Butter
3/4 c Sugar
1/4 c Packed Brown Sugar
1 Egg
1 1/2 c Flour
2 tb Instant Coffee Powder
1 ts Baking Powder
1/2 ts Salt
1/2 ts Cinnamon
2 ts Vanilla
1 c Finely Chopped Walnuts
12 oz Semi-Sweet Chocolate Chips
Preheat oven to 350F degrees. Cream butter. Add both sugars and beat
well. Add egg and mix well. Add flour, coffee powder, baking powder,
salt, cinnamon, vanilla, and 1/2 cup walnuts. Mix well. Wrap in wax
paper and chill thoroughly in refrigerator at least two hours.
Remove dough from refrigerator. Using rounded teaspoonfuls of dough,
shape into balls using palms of hands and place 2 inches apart on an
ungreased cookie sheet. Bake 12-15 minutes.
Remove cookie sheet from oven and working quickly place 3-4 chocolate
chips in the center of each hot cookie. When chocolate has softened, spread
over top and sprinkle with balance of walnuts. Remove to wire rack and
cool.
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