MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Baby Teething Crackers Categories: Cookies Yield: 4 Servings 2 1/4 Cup Wholewheat flour 1/4 c Corn meal 1/2 ts Salt 2 tb Sugar 1 Egg, beaten 2/3 c Milk Preheat to 325. In foood processor or large bowl, stir together the flour, corn meal, salt and sugar. Add egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball.. On a floured surface, roll ito a rectangle about 3/8 unches thick. Dut the dough into 1-1/2 by 3 inch rectuangles. Place on lightly greased baking sheet. Prick each cracker 2 or 3 times with a fork. Bake for 60 or 70 minutes, or until the crackers are thoroughly dry. Cool on a rack. These crackers should be hard. If necesary, put them back in the oven for a few minutes. From: Cats Hughes Catseye82@hotmail.Comdate: Sunday, April 11, 1999 12:44 Pm MM by Helen Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bachelor Buttons Categories: Cookies Yield: 18 Servings 1/4 c Butter, cold 1 1/3 Cup Flour, all-purpose 1 Egg 5 oz Sugar 1 pn Salt 1 pn Nutmeg Sugar for sprinkling Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper. Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.) Remove from oven; transfer to wire rack. Cool completely, then store in airtight container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Baisers De Negre Categories: Cookies Yield: 40 Servings 2 1/2 Cup Superfine sugar 1 1/2 tb Superfine sugar : oz : Lar E : Filling-------------------- 6 : Bittersweet chocolate, : Chopped 2/3 c Creme fraiche or heavy : Cream : Meringues------------------ 7 : Egg whites 1 ts Cream of tartar Oven at 300F. Beat egg whites, adding cream of tartar and then the 1 1/2 T sugar as you go. Beat until egg whites hold stiff peaks. Gently fold in remaining sugar in two batches with a large spatula. Use a teaspoon or a pastry bag to put 40 ping-pong-ball-sized blobs on each of 2 greased and floured (or parchment lined) baking sheets. Leave 1" around each blob on all sides. Bake 20-25 min or until firm. Remove from sheets and cool on wire racks. For Filling Process chocolate in processor until very fine. Heat cream to the boil, remove from heat, and pour it into the chocolate, with the processor still running. Process until smooth. Cool to room temp - it will be of a spreadable frosting consistency. Assembly Make a sandwich: spread 1 scant teaspoon of filling on the flat side of a meringue, and top with the flat side of another meringue. Continue until all meringues are used up. These may be dipped in melted chocolate for an extra-festive presentation. These should be eaten within 2 days. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Baked Fudge Drops Categories: Cookies Yield: 1 Servings 2/3 c Sweetened condensed milk 1/8 ts Salt 1 1/2 c Cocoanut 1/4 ts Vanilla Mix all well and drop from tsp. onto greased baking sheet. Decorate with bright colored candies and bake in moderate 350 F oven for 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Baker's Secret Sugar Cookie Hearts Categories: Cookies Yield: 6 Servings 1 c Butter; unsalted 1 c Sugar 2 Eggs 1 tb Vanilla 3 c Flour 1 ts Salt 1/2 ts Baking soda MMMMM---------------------------ICING-------------------------------- 1 c Confectioners' sugar; Sifted 2 tb Milk Multicolored nonpareils From : Iris Grayson 1. Beat the butter and sugar until light and fluffy. Blend in the eggs and vanilla; mix well. Stir together the flour, salt and baking soda; mix into the sugar mixture until well blended. Chill for 2 hours. 2. Preheat the oven to 350 degrees. 3. Divide the dough into quarters. Roll out one quarter on a lightly floured surface to 1/8-inch thickness. Cut into heart shapes with a 2-inch cutter; place on an ungreased cookie sheet. 4. Bake for 5 to 8 minutes or until the cookies are barely browned at the edges. Cool on a wire rack. ** Icing ** 5. Mix together the confectioners' sugar and milk until smooth. Spread on the cookies; sprinkle with the nonpareils. Source: from the back of the packaging on the new cookie sheets bought in preparation for the holidays. Posted by The WEE Scot -- paul macGregor From: Paul Macgregor Date: 12-24-95 (15:34) The South Bay Forum (112) Home-Cooki MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Banana Bread Categories: Cookies Yield: 10 Servings 2 c Flour 1 c Sugar 1/3 c Oil 2 Eggs 1 ts Baking soda 1 ts Vanilla 1/2 ts Salt 4 Bananas mash bananas and mix with other ingredients. Bake at 350 for 50 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Banana Nut Granola^ Categories: Cookies Yield: 1 Servings 1 1/4 Cup Dates 1/2 c Water 2 Bananas 1 tb Vanilla 1 1/2 ts Salt 10 c Rolled oats 1 1/2 c (or less) chopped NUTS AND SEEDS or coconut Bring water and dates to a boil in a covered saucepan. Remove from heat. Let stand 5 minutes, then blend in blender with all but oats and seeds or coconut. Stir all ingredients together. Spread on two cookie sheets. Bake at 225F. for 2 hours, stirring eve Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95. Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series. Unfamiliar ingredients can be found in most large grocery stores or health food stores. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Banana Rum Puffs Categories: Cookies Yield: 60 Servings MMMMM---------------------------DOUGH-------------------------------- 2 c (4 sticks) cold butter 4 c All-purpose flour 1/4 ts Salt 1 c Sour cream MMMMM--------------------------FILLING------------------------------- 2 lg Firm-ripe bananas 12 oz Cream cheese, softened 1/2 c Granulated sugar 2 lg Egg yolks 2 tb Rum 2 ts Fresh lemon juice MMMMM--------------------------DUSTING------------------------------- 1/2 c Confectioners' sugar MMMMM---------------------------SOURCE-------------------------------- MMMMM---------------------GOURMET, DECEMBER-------------------------- 1997 A Christmas Cookie Exchange NOTE: To bake these puffs all at once, you will need 6 mini-muffin pans, each containing twelve 1 3/4- by 1-inch cups. However, you could also make them in batches using fewer pans. To make dough: Cut butter into 1/4-inch slices. In a large bowl with your fingertips or a pastry blender nlend together flour, salt and butter until mixture resembles coarse meal with some pea-size lumps of butter. Stir in sour cream with a fork until incorporated and form dough into a ball. Divide dough into 6 portions and form each piece into a 5-inch square. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days; or freeze, wrapped well, up to 1 month. To make filling: Mash enough of banans to measure 1 cup and in abowl stir together with remaining filling ingredients until smooth. on a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15-by-6-inch rectangle (about 1/8 inch thick). With a sharp knife and a ruler cut rectangle into ten 3-inch squares. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups). Chill filled pastries 30 minutes. Make more pastries in same manner. Preheat oven to 375 F. Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes. Cool pastries in pans on racks 10 minutes adn trasfer to racks to cool completely. (Pastries keep, layered between sheets of wax paper in airtight containers, and frozenm 2 weeks. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325 F oven 7 to 10 minutes. Cool puffs on a rack.) Dust puffs with confectioners' sugar before serving. From: "Petra Hildebrandt" on May 14, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Banquet Nut Wafers Categories: Cookies Yield: 1 Servings 1 1/2 c Sugar 5 tb Water 2 Egg whites 1/2 ts Flavoring Cream of tartar Banquet wafers Boil sugar and water without stirring until syrup spins a thread. Pour very slowly over stiffly beaten egg whites and beat until smooth. Add little cream tarter, amount that will lie on end of knife blade. Allow to stand a few minutes, then spread on banquet wafers and sprinkle with ground nuts. Put in hot oven to brown. Note: Hot oven is 400 - 450 F. Source: Mrs. Mabel Rife, Good Hope Grange, Fayette County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Basic Biscotti Categories: Cookies Yield: 72 Servings 4 oz Blanched almonds 2 1/2 Cup Flour 2 c Granulated sugar 1/4 ts Salt 1/4 ts Baking soda 3 Eggs Preheat oven to 350F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15 inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15 to 20 minutes, until very lightly browned and firm to the touch. With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20 to 30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping. Try adding 1 1/2-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice variation. From: "C. Shorkey" on Jan 16, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti - the Dipping Cookie Categories: Cookies Yield: 4 Servings 1/4 c Hazelnuts 1/2 c Almonds Zest of 1/4 lemon 1/4 c Sugar 1/4 c Dark brown sugar 1/4 ts Almond extract 1/2 ts Vanilla extract 2 1/2 Tablespoon Melted Margarine 2 Eggs (or equiv. egg subst.) 2 c Flour 1/2 ts Baking soda 1 1/2 ts Baking powder 1 Egg white The "Bis" means twice and "Cotti" means cooked --- and our recipe for these crisp, cruncy cookies does just that. They are best when dipped in hot coffee, cocoa or milk for a few seconds until softened, then eaten right away. Preheat oven to 400^. Toast nuts until browned, about 8 minutes; let cool. Use metal blade in food processor work bowl to finely chop zest and granulated sugar, about 60 seconds. Add brown sugar, extracts, margarine and eggs; process until combined, about 5 seconds. Add nuts and dry ingredients and pulse until combined, about 12 times. Transfer dough to floured surface; roll into two 12" logs. Pat logs to 2 1/2" wide. Place 3" apart on lightly greased baking sheets. Beat egg white slightly and brush over surface of logs. Bake 20 minutes until firm and lightly browned. Remove from oven; reduce heat to 325^. While still warm, cut logs diagonally into 1/2" slices, lay cut side down on sheets. Bake 15 minutes more until dry. Cool on whire racks. Store in plastic food storage bag or tin for up to 1 month. Nutritional analysis: Calories 46, Saturated fat 0g, total fat 1g, carbohydrate 7 g, protein 1 g. Cholesterol 11mg. Sodium 17 mg. Original poster not on file From: Robert Miles Date: 14 Nov 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti 1 Categories: Cookies Yield: 1 Servings From : Mary Riemerman 1 c almonds -- unblanched : c white flour -- unsifted 1/2 c whole-wheat flour 1/2 c turbinado sugar : ts baking soda 3 lg eggs 1/2 ts vanilla Roast almonds in a 350F oven for 10-15 minutes until lightly browned. Cool to room temperature. Mix together dry ingredients in a large bowl reserving about 1 cup. Lightly beat eggs and vanilla and add. Work mixture until dough coheres adding reserved dry ingredients if necessary. Add nuts and knead until they are evenly distributed. Divide into thirds and rest for a few minutes. Then shape into slabs about 1" wide and 12-14" long. Place on a lightly oiled cookie sheet and bake at 300F for 50 minutes. Cool on a rack for 5 minutes then cut diagonal bars 1/2" thick. Lay the cookies on their sides and return to the oven for 50 minutes. Store in a paper bag for 5-6 days before serving. Yield: about 4 dozen. The result depends heavily on your mixing technique and on the flour you use. If your first batch resembles a sack of small bricks, try (try) again. Recipe By : fwy@cs.brown.edu (Felix Yen) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti 2 Categories: Cookies Yield: 1 Servings From : Mary Riemerman 1 1/2 c sugar 1 TB almond paste 1/2 ts salt 4 lg eggs 2 c flour 1/2 ts baking powder 2 ts almond extract 2 TB pine nuts 2 TB confectioner's sugar Preheat oven to 350 degrees. Place a mixing bowl over hot but not boiling water, or use a big double boiler. Put the sugar, almond paste, salt, and eggs into the bowl, and beat for 5 minutes, or until the mixture is lukewarm and looks like pancake batter. Make sure that the almond paste is well beaten also. Take the bowl off the hot water and continue beating for another 5 minutes, or until the batter is cool and looks almost like frosting. Sift the flour with the baking powder and fold it gently into the batter. Add the almond extract and fold again. Using a teaspoon, drop cookies 1 1/2 inches apart on buttered and floured cookie sheets, decorate with pine nuts, and sprinkle with confectioners' sugar. Let stand about 5 minutes, and then bake for 15 minutes (at 350 degrees), or until toasty and crisp on the outside. Recipe By : ekman@netcom.com (Crossly the Glad-Eyed Bear) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti 3 Categories: Cookies Yield: 18 Servings 4 c Flour 1 1/2 c Sugar 1/2 ts Salt 2 ts Baking powder 1/3 c Butter; cold 1/4 c Lard; cold 4 Whole eggs 1 ts Vanilla extract 1 ts Almond extract 1 tb Anise seed 1 c Almonds; ground Sift together flour, sugar, salt, and baking powder. Cut butter and lard into mixture. Beat eggs slightly and beat in vanilla and almond extracts. Quickly stir egg mixture, anise seed, and almonds into dry ingredients. Turn out on a floured board and knead until dough is no longer sticky. Divide dough into 6-8 pieces. Roll with hands into long rolls. Place rolls on greased baking pans and flatten slightly with hands. Bake at 325 degrees for 25-30 minutes. Slice each roll diagonally into 3/4 inch pieces. Return to baking pan, cut side up, and bake at 375 degrees for 5 minutes. Turn biscotti over and bake 5 minutes more. Recipe by: Elizabeth Powell Converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti 4 Categories: Cookies Yield: 2 Servings 1/2 c Butter, softened 2/3 c Sugar 2 Eggs 1 1/2 ts Anise seed, crushed 1 ts Grated orange peel 2 c Fluor, all-purpose 1 ts Baking powder 1/2 ts Salt 1/2 c Almonds, coarsely chopped Beat the butter and sugar together until creamy. Add eggs, beat until smooth. Stir in anise seed and orange peel. In a seperate bowl, mix fluor, baking powder, and salt. Add to creamed mixture, beating smooth. Mix in nuts. Turn out on a floured board and shape into 2 slightly rounded loaves; each about 3" wide, 10" long, ans 3/4" high. Place on lightly greased cookie sheets and bake in a 350 deg F. oven for 25-30 minutes (or until golden brown on the edges. Remove from oven and let cool for 2 minutes. Slice each loaf into 1/2" slices. Lay cut slices on sides on baking sheets and bake at 350 deg F. for about 10 minutes or until golden brown. Let cool on wire racks. From: Robert White MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti 5 Categories: Cookies Yield: 18 Servings 4 c Flour 1 1/2 c Sugar 1/2 ts Salt 2 ts Baking powder 1/3 c Butter; cold 1/4 c Lard; cold 4 Whole eggs 1 ts Vanilla extract 1 ts Almond extract 1 tb Anise seed 1 c Almonds; ground Sift together flour, sugar, salt, and baking powder. Cut butter and lard into mixture. Beat eggs slightly and beat in vanilla and almond extracts. Quickly stir egg mixture, anise seed, and almonds into dry ingredients. Turn out on a floured board and knead until dough is no longer sticky. Divide dough into 6-8 pieces. Roll with hands into long rolls. Place rolls on greased baking pans and flatten slightly with hands. Bake at 325 degrees for 25-30 minutes. Slice each roll diagonally into 3/4 inch pieces. Return to baking pan, cut side up, and bake at 375 degrees for 5 minutes. Turn biscotti over and bake 5 minutes more. Recipe by: Elizabeth Powell Converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Al Cioccolato Categories: Cookies Yield: 1 Servings 125 g Dark chocolate, 200 g Sugar, 250 g Finely ground almonds, 1/2 c Espresso coffee** 1/2 sm Glass liqueur. ** NB: By cup, I mean an espresso coffee cup, not a standard measuring cup! So think small!! BTW, a small glass means a liqueur glass too. I cannot remember exactly where I got this recipe from....some cookbook in Italy but I don't know which. They are very simple to make and delicious. They require no baking...just drying time...how long depends on the weather I guess. Method: Grate the chocolate finely. Mix together well the chocolate, ground almonds, sugar, coffee and liqueur. Mix it well so that the dough is homogeneous and smooth. Roll out the dough on a marble (preferably) surface which has been lightly dusted with icing/confectioner's sugar. Cut into squares. Allow to dry out completely. They are now ready to eat! No baking! From: Michael Loo Date: 09-17-95 Cooking MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti All'anice Categories: Cookies Yield: 48 Servings 3 Eggs From : Mary Riemerman 2 ts anise extract 3/4 c sugar 1 pn salt 1 1/2 c all-purpose flour 1/4 c cornstarch 1/2 ts baking powder PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whipping until the mixture is very light and increased in volume, 6-7 minutes. While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix. Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula. The batter will lose most of its air and become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of the pan. Bake the logs about 20 minutes, until they are well risen and golden. Remove from oven and place logs on a cutting board to cool about 10 minutes. Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals. Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces. Cool the biscotti on the pans and store them in a tin between layers of wax paper. Recipe By : MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Alla Mandoria Categories: Cookies Yield: 4 Servings 1 Batch Pasta Frolla 1 c Whole almonds OR Hazelnuts OR Walnuts Line cookie sheet or jellyroll pan with parchment or buttered wax paper. Prepare Pasta Frolla and place dough on lightly floured work surface. Evenly knead in almonds without overworking the dough. Divide dough in half. Roll each portion into 12-inch-long cylinder. Place cylinders about 3-inches apart on prepared pan. Bake on middle rack at 350 degrees about 25 minutes, or until dough is firm but not dry. Cool on pan. Using sharp serrated knife, slice baked cylinders of dough about 1/2-inch thick. Arrange slices on pan, cut side down. Bake again about 20 minutes, or until biscotti are light golden. Cool on pan. Store in tightly covered plastic container or tin. SOURCE: The News Tribune, April 1992 Typos: Kathryn L. Cone MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Aloha - 2c Categories: Cookies Yield: 48 Servings 1/2 c Butter 3/4 c Sugar 2 lg Eggs 2 tb Coconut milk (or Ameretto); and 1/4 ts Almond extract 2 c Unbleached/all purpose Flour; Plus 2 tb Unbleached/all purpose Flour 1 1/2 ts Baking powder 1/4 ts Ground nutmeg 1/4 ts Salt 2/3 c Macadamia nuts 1/2 c Shredded coconut In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, Coconut Ameretto or milk, and almond extract. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and coconut. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at 2" apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 about 1/2" thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes longer, longer, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container. ~ - - - - - - - - - - - - - - - - - NOTES : Macadamia and coconut bring the Hawaiian touch to these winning biscotti MM by H Peagram by Lloyd on Jun 04, 1999 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti D'amaretti Categories: Cookies Yield: 1 Servings 3 Eggs 1 Egg white From : Mary Riemerman 3 1/4 c all-purpose flour 2 1/2 ts baking powder 1/2 c butter; softened 1 c sugar 2 ts lemon peel grated 1/4 ts almond extract 1 pn saffron; opt 1/2 c toasted almonds; chopped Combine flour and baking powder. In large mixer bowl beat butter and sugar until blended. Beat in eggs, lemon peel, almond extract and saffron. Beat in flour mixture until well blended. Stir in almonds. Divide dough in half. Shape each portion into a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased cookie sheet. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2" thick slices. Lay slices, cut side down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container. Makes about 36 cookies. Recipe By : Shoprite Super Markets Italian Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Del Laggaccio Categories: Cookies Yield: 1 Servings MMMMM-----------------------FOR THE SPONG---------------------------- 1/2 c -Warm water 3/4 c Flour;all purpose, MMMMM------------------------FOR THE DOUG----------------------------- 1/2 c Sugar 1/2 c -Water & 2 1/2 cup Flour;all purpose, 1/2 ts -Salt 1 pk Active dry yeast; 2 1/2 tsp : Unbleached : 2 Tbsp -Water 1/4 cup Butter; unsalted, 1/2 stick : -cut into bits & softened : Unbleached : 1 Tbsp Aniseed "Did Columbus and his crews sail to the new world eating these traditional Ligurian biscotti? It's entirely possible, although theirs would have been cooked much longer to drive off all the moisture, allowing them to keep for an entire ocean crossing. Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they keep well when stored in an airtight container." Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI SOURCE: Gourmet magazine, December 1992 From: Gp0r@andrew.Cmu.Edu MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Di Anise Categories: Cookies Yield: 8 Servings 1/2 lb Butter 2 c Sugar 6 Eggs 4 tb Anise seeds 1 ts Vanilla 3 tb Baking powder 2 c Blanched almonds, chopped In a large bowl place the butter and sugar, and cream them together. One at a time add the eggs and beat them in. Add the anise seeds and mix them in. Add the vanilla and anisette and beat them in. In a mixing bowl place the flour and baking powder, and mix them together. Add the flour to butter mixture. Combine the ingredients together well. Add the almonds and stir them in well. Form the dough into a flat loaf. Cover it and place it in the refrigerator overnight. Preheat the oven to 375 F. Place the loaf on a cookie sheet and bake it for 20 minutes, or until it is firm. Remove the loaf and let it cool. Slice it diagonally into 3/4" thick slices. Preheat the oven to 375 F. Place the slices on a cookie sheet and bake them for 15 minutes, or until they are golden brown. Let them cool before serving. From: Rhommel Date: Thu, 9 Nov 1995 17:06:15 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Di Greve ( Orange Almond Biscotti) Categories: Cookies Yield: 48 Servings 2 c Flour; unbleached, all purp 1 c Sugar 1 ts Baking soda 1/4 ts -Salt 2 Eggs, large 1 Egg yolk, large 1 ts Vanilla 1 tb Orange zest; freshly Grated 1 1/2 c Almonds, whole; toasted Lightly & chopped coarse MMMMM--------------------------EGG WASH------------------------------- 1 Egg, large; beaten with 1 ts -Water From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI SOURCE: Gourmet, December 1992 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Di Prato Categories: Cookies Yield: 4 Servings 3/4 c Whole almonds 3 Eggs 1 ts Vanilla 1/4 ts Almond extract 2 c Unbleached or all-purpose Flour 7/8 c Sugar 1 ts Baking soda ds Salt Heat the oven to 350F. Place the nuts in a shallow pan and bake for 8 to 10 minutes, or until golden brown. Let cool. In a small bowl, beat the eggs, vanilla and almond extract with a wire whisk. In a large mixing bowl, combine the flour, sugar, baking soda and salt. Add the egg mixture and mix until blended, about 1 minute. Cut the nuts in halves or thirds and mix into the dough. Divide the dough in half. On a greased and floured baking sheet, pat out the dough into two logs about 1 1/2 inches wide, 12 inches long, and 1/2 inch thick, spacing them at least 2 inches apart. Bake in the middle of a 300F oven for 50 minutes, until golden brown. Remove from the baking sheet and transfer to a rack. Allow to cool for 5 minutes. Place on a cutting board and, with a serrated knife, slice diagonally at a 45-degree angle about 1/2 inch thick. Lay the slices on their sides on a baking sheet and place in a 275F oven for 20 to 25 minutes until toasted, turning them once to dry the other side. Store in a tightly covered container. CHOCOLATE GLAZE VARIATION: Coarsely chop 3 ounces of semisweet chocolate and place in a double boiler or a small pan that fits snugly over a saucepan of barely simmering water. Heat until the chocolate melts; stir to blend. Or place the chocolate in a microwave-safe bowl and microcook on medium for 2 minutes or until the chocolate melts; stir to blend. With a spatula, spread over the entire top surface of the cookies. Let cool at room temperature until set. From "Biscotti" by Lou Selbert Pappas. [The Baltimore Sun; June 21, 1992; Charles Britton] Posted by Fred Peters. From: Fred Peters Date: 14 Sep 98 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Di Regina (Queen's Biscuits) Categories: Cookies Yield: 1 Servings 4 c Sifted flour 1 c Sugar 1 tb Baking powder 1/4 ts Salt 1 c Shortening 2 Eggs, slightly beaten 1/2 c Milk 1/4 lb Sesame seeds (about 2/3 to 3/4 Cup) Lightly grease 2 cookie sheets. Heat the oven to 375F. Sift together the flour, sugar, baking powder, and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the pieces are the size of small peas. Stir in the eggs and the milk (1 tablespoon at a time) to make a soft dough. Mix together thoroughly. Break the dough into small pieces and roll each between the palms of your hands to form rolls about 1 1/2 inches in length. Flatten the rolls slightly and roll them in the sesame seeds. Place about 3/4 inch apart on the prepared cookie sheets. Bake for 12 to 15 minutes, or until thee cookies are lightly browned. Makes about 6 dozen cookies. [ Shoprite Super Markets Italian Cookbook ] Posted by Fred Peters. From: Fred Peters Date: 08-16-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Di Vino (Red-Wine Biscuits) Categories: Cookies Yield: 1 Servings 4 1/2 Cup All-purpose flour 3/4 c Sugar 2 ts Salt 1 tb Double-acting baking Powder 1 c Sunflower or vegetable oil 1 c Full-bodied red wine In a lg bowl combine well 4 c of the flour, the sugar, the salt, and the baking powder and make a well in the center. Pour in the oil and the wine, combine the mixture, incorporating the flour mixture gradually, until it forms a soft dough, and knead in enough of the remaining 1/2 c flour to keep the dough from sticking. Divide the dough into 40 pieces, roll each piece into a 5-inch rope, and form the ropes into rings, pinching the ends together firmly. Bake the rings 2 inches apart on baking sheets the upper third of a preheated 350F oven for 20 minutes. Reduce the heat to 300F and bake the biscuits for 15 to 20 minutes, or until they are golden. Let the bis on racks and store them in airtight containers. Makes 40 biscotti. From: "Petra Hildebrandt" on Dec 13, 1998, converted by MM_Buster v2.0j. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Napoletani Categories: Cookies Yield: 60 Servings 2 c All-purpose flour 3/4 c Sugar 3/4 c Almonds, whole, unblanched Finely ground 1/2 ts Bicarbonate of ammonia; OR 1/2 Teaspoon - Baking Powder _AND_ 1/2 ts - Baking soda 1/2 ts Cinnamon 3/4 c Almonds, whole, unblanched 1/3 c Honey 1/3 c Water 9 Nov 98 Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core. PREHEAT OVEN TO 350F. Combine all ingredients except honey and water in a mixing bowl and stir a minute or 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK From: Robert Miles Date: MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti Notes Categories: Cookies Yield: 1 Servings Biscotti, whose name Really means Twice-cooked, are to Italy what Chocolate chip cookies Are to the U.S. While the biscotti are found nearly everywhere in Italy, the flavorings vary tremendously. Anise is a classic, and so is almond, but you'll often find hazelnut, walnut or pine nut, and sometimes candied fruit as well. You occasionally will find savory biscotti, made from diagonally sliced country bread, seasoned with olive oil, garlic and herbs - much like a delicious crouton. Unlike most cookies, which are sweet and cloying, the densely-textured biscotti with its delicate flavor is subtle enough to accompany brandy and wine. Biscotti really are grown-up cookies - think of sitting in the Galleria in Milano, languidly dipping biscotti into a glass of sweet Vin Santo, as the warm afternoon gradually slips into evening. The twice-baked cookie is simple to make. The first step is preparing a simple dough and forming it into a loaf. After a preliminary light baking, the firm and golden loaves are sliced and the pieces laid out of a second baking. Turned once, they emerge from the oven toasty. Once cooled, they're crisp and crunchy. They are better the next day and keep nearly forever in a moisture-proof container, ever ready for coffee or teatime or a solitary afternoon indulgence. The origin of these simple cookies goes back to the 5th century in Greece, where a cinnamon and sesame-flavored version was created. Italian biscotti were first baked in 13th century Tuscany. Most likely they were carried north by spice traders to Germany where they became mandlebrodt (almond bread). During the various migrations and wars of subsequent centuries, these study rusks were, no doubt, carried to many parts of the Continent. In Sweden, the rusk is made with half rye flour, half all-purpose flour, and the dough is moistened with orange juice. In Morocco, the cookies are scented with rosewater or orange flower water; in Portugal, with port or Madeira. From: Gp0r@andrew.Cmu.Edu MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscotti with Raisinets Categories: Cookies Yield: 20 Servings 1/2 c Packed brown sugar 3 tb Butter or stick Margarine; softened 1/2 ts Vanilla extract 1 lg Egg 1 c All purpose flour 3/4 ts Baking powder 1/8 ts Salt 1/4 c Chocolate covered raisins; (such as raisinets) Cooking spray 1. Preheat oven to 350 . 2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate covered raisins. 3. Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. 4. Bake at 350 for 25 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Cut toll diagonally into 20 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325 . Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Yield: 20 biscotti (serving size: 1 biscotto). CALORIES 74 (30% from fat); FAT 2.5g (sat 1.4g, mono 0.7g, poly O.lg); PROTEIN 1.lg; CARB ll.8g; FIBER O.2g; CHOL l6mg; IRON 0.Smg; SODIUM 57mg; Calc 2Omg Converted by MC_Buster. KES_02 Apr 99 Recipe by: Cooking Light, March 1999 MM by H Peagram by "Karen C. Greenlee" on Jun 4, 1999, converted by MM_Buster v2.0m. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Biscuit Filling Categories: Cookies Yield: 1 Servings 2 c Sugar [large] 3/4 c Boiling water 2 Egg whites 1/4 ts Cream of tartar Let the sugar dissolve in water, then boil the syrup until it will form a soft ball when a little of it is dropped into cold water and then rolled between the fingers. Do not stir the syrup until it comes to the boil. When the sugar is boiling whip the whites of eggs to a stiff froth and when the syrup isw ready pour it in a fine stream on the whites of the eggs whipping them well all the time. Continue beating until the icing is thick and smooth then add any flavouring desired. Spread on one half biscuit and put the other half on top. Traditional AUSTRALIAN COOKING - 641.5994 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bizcochos Categories: Cookies Yield: 1 Servings 3 1/4 Cup All-purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 1 c Butter, soften (1/2 pound Lard can be Used) 2/3 c Plus 1/2 cup of sugar 1 lg Egg 1 1/2 ts Grated orange peel 1 tb Cinnamon Directions: Combine flour, baking powder and salt in a medium bowl. Beat the butter in a mixer bowl, until light and fluffy. Gradually beat in the 2/3 cup of sugar. Beat in the egg nd orange peel. Gradually add the dry ingredients, beating until blended. Cover and refrigerate for 2 hours or overnight. Preheat the oven to 375F. Divide the dough in half. On a lightly floured surface, roll one half of the dough 1/8 inch thick with a lightly floured rolling pin. Cut into desired shapes with cookie cutters. Transfer to ungreased cookie sheets. Bake 6 to 7 minutes, until the edges are golden. Transfer to wire racks. Combine the remaining 1/2 cup of sugar with the 1 table spoon of cinnamon and sprinkle it over the warm cookies. Cool completely. Repeat with the remaining dough. 6 dozen. Posted To Fabfood November 1998~Busted With 2.0 by Recipe By : Lisa From: Lizacooks@aol.Com Date: Sat, 7 Nov 1998 13:42:38 Est MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black and White Pinwheels Categories: Cookies Yield: 4 Servings 2 c All-purpose flour 1/2 ts Baking powder 1/2 ts Ground cardamom, see Cook's notes 1/2 ts Salt 1 c Unsalted butter, (2 Sticks) room temperature 1 c Sugar 1 lg Egg yolk 1 ts Vanilla 1 oz Melted unsweetened Chocolate Cook's notes: Cardamom is an aromatic member of the ginger family. It has a delicate, spicy-sweet flavor that is traditional in Scandinavian cookies. Dried cardamom seedpods are either white (bleached), pale green (oven dried), or brown (sun dried). Insid Preliminaries: Adjust oven rack to middle position. Fifteen minutes before baking, preheat oven to 375 degrees. In a medium bowl, whisk together the flour, baking powder, cardamom and salt; set aside. In the large bowl of an electric mixer, beat butter and sugar until light and fluffy. Add egg yolk and vanilla; beat until smooth. On low speed beat in dry ingredients. Remove half of dough and set aside. Add melted chocolate to remaining dough and beat until chocolate is thoroughly incorporated. Shape each of the two doughs into 6-inch squares. Wrap in waxed paper and refrigerate 1 hour or until fairly firm. Roll out the plain dough between 2 sheets of waxed paper to a 7-by-14-inch rectangle. Remove top sheet of paper. Roll out chocolate dough to a 7-by-14-inch rectangle and place on top of the vanilla dough, gently pressing the two doughs together. Beginning When ready to bake, using a sharp knife, cut dough into 1/4-inch slices and place 1 inch apart onto ungreased baking sheets. Bake about 10 minutes or until golden. Transfer cookies to cooling rack. Nutritional information (per serving): 98 calories, 1.0 grams protein, 11.1 grams carbohydrates, 5.8 grams fat, 20 milligrams cholesterol, 38 milligrams sodium Source: "May 19, 1999, The Orange County Register, #1 newspaper in Orange County, California; http://www.ocregister.com/living/food/real019w1.shtml" S(Alternative Souce): "" Yield: "3 dozen" Recipe By :Adapted from "Mary Engelbreit's Cookies Cookbook" (Andrews McMeel, 1998, $16.95) Per serving: 3534 Calories (kcal); 207g Total Fat; (51% calories from fat); 34g Protein; 401g Carbohydrate; 709mg Cholesterol; 1353mg Sodium Food Exchanges: 13 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 40 1/2 Fat; 13 1/2 Other Carbohydrates From: Berick@jps.Net Date: 24 May 99 17:24:37 Pacific Standa MM by H. Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black and Whites Categories: Cookies Yield: 18 Servings 2 lg egg whites -- at room : temperature 1/4 ts cream of tartar 1/4 c superfine granulated sugar 1/4 ts almond extract 1/2 c powdered sugar Topping: 3 ozs semisweet chocolate 2 tbsps unsalted butter -- softened 1 lg egg yolk 2 tbsps pistachio nuts -- unsalted, shelled In a mixing bowl, beat the egg whites until frothy, add the cream of tartar, and beat at medium speed while gradually adding 1/2 tablespoon of superfine sugar. When soft peaks form when the beater is raised, add 1 tablespoon superfine sugar and increase speed to high. When stiff peaks form, gradually beat in remaining superfine sugar and beat until very stiff and glossy. Beat in the almond extract. Sift the powdered sugar over the meringue and fold it in, using a large wire whisk. Place the meringue in a pastry bag fitted with a #6 (1/2" diameter) plain round pastry tube. Pipe 1-inch mounds of meringue about 1inch apart on cookie sheets lined with parchment paper. Allow the mounds to stand 10 minutes Using your index finger dipped in powdered sugar, make a depression about 1/2 inch wide in center of each mound. Allow them to dry for 1 hour or until set (when your fingertip touches the surface, the meringue stays intact). Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 200F. Bake 1 hour or until completely set. The centers can be slightly sticky, as they harden on cooling. Use a small metal spatula to transfer puffs to a wire rack to cool completely. Raise oven temperature to 325F. Break the chocolate into squares and place them, together with the butter, in the top of double boiler set over very hot water (no hotter than 160F) The water must not simmer or touch the bottom of the top pan. Stir occasionally until the chocolate is entirely melted. Beat the egg yolk slightly and whisk it into the hot melted chocolate. Continue whisking, over the hot water, for 1 minute. Remove upper pan from double boiler, drying any moisture that may have formed on its bottom. Scrape mixture into a bowl. Allow to cool to room temperature, stirring occasionally. Place pistachios on a cookie sheet in the preheated oven and bake 5-10 minutes. Transfer to a clean kitchen towel and let sit for a few minutes. Use the towel to rub the skins from the nuts. Allow to cool to room temperature. Chop coarsely and place in a small cup. When the puffs have cooled, fill a smaller pastry bag fitted with a #12 (5/16" diameter) plain round decorating tube, with the chocolate mixture and pipe it into the depressions. To coat the chocolate with the nuts, invert the cookie into the nuts. Store in airtight container at room temperature at low humidity. Recipe By : Rose Beranbaum From: "Rfm" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Black Walnut Pin Wheels Categories: Cookies Yield: 48 Servings 1/2 c Shortening 1/2 c Pocked brown sugar 3/4 ts Baking soda 1/4 ts Salt 1 Egg 1 3/4 Cup All-purpose flour 1/3 c Butter or margarine Melted 2/3 c Pocked brown sugar 1/2 ts Black walnut flavoring Optional 1 c Finely ground black walnuts BEAT shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1/2-cup brown sugar, baking soda, and salt; beat till combined. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill for 1 to 2 hours or till firm enough to handle. MEANWHILE, combine melted butter or margarine, the 2/3 cup brown sugar, walnut flavoring, if desired, and walnuts. ROLL dough on a lightly floured surface into a 12-inch square. Spread walnut mixture evenly over dough; roll up jelly-roll style. Wrap in clear plastic wrap and chill at least 3 hours. CUT into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375 oven for 7 to 9 minutes or till edges are lightly browned. Cool on baking sheet for 1 minute. Transfer to wire racks to cool completely. Makes about 48. Notes: A tough nut to crack, Missouri's black walnuts have an intense flavor that makes opening the shell and picking the meat out well worth the effort. Converted by MC_Buster. Recipe By : BH&G Christmas Cookies 1998 From: Gail Shermeyer <4paws@netrax.Net>date: Sun, 01 Nov 1998 10:11:33 ~0500 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bourbon or Rum Balls Categories: Cookies Yield: 1 Servings MMMMM----------------------CONTAINER STORE--------------------------- 3 c Vanilla wafers, crushed 1 c Confectioners' sugar 3 tb Light Karo corn syrup 1 1/2 tb Cocoa 1/2 c Bourbon or rum An easy-to-make holiday tradition Mix all ingredients together. Roll into balls. Roll in confectioners' sugar. Tyops by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brandy Snaps Categories: Cookies Yield: 1 Servings 3 oz Butter 3 oz Sugar 3 tb Golden Syrup 2 oz Flour 1 tb Ground Ginger From : Dave Sacerdote Mix sugar, butter & golden syrup together & place in a saucepan & melt until dissolved together. Leave to cool. Mix in sifted flour & ground ginger. Place in blobs on a greased tray & place in oven 375F-400F for 7-9 minutes. Take out, leave to cool for a few moments then roll around something round eg. clothes peg; & leave to set. When set, very carefully remove peg. Get a plastic bag & fill with whipped cream. Cut a small corner off the plastic bag & gently squeeze cream into hollow brandy snaps. Double ingredients if so desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brandy Snaps 2 Categories: Cookies Yield: 4 Servings 120 g Butter 120 g Sugar 120 g Golden syrup 120 g Plain flour 1 ts Ground ginger 1 ts Lemon juice Glad Bake baking sheet Flat knife 1 Set the oven at 180 degrees C. Put the butter, sugar and syrup into a saucepan and heat gently until the butter has melted and sugar dissolved. Leave to cool slightly. Sift flour with ginger into the mixture and stir well, adding lemon juice. 2 Put a tablespoon of mixture onto a baking sheet lined with Glad Bake and spread the mixture thinly. Repeat till baking sheet is full. Do not put spoonfuls too close together or they will join together when they get hot. 3 Cook for 8-10 minutes. Leave biscuits for 2-3 minutes, then remove from the baking sheet with a flat knife or egg-lifter. 4 Drape over a rolling pin to obtain a nice curved shape. Allow to cool. The snaps are then served on top of the oranges in caramel sauce for a delicious dessert. Date: Tuesday, July 27, 1999 9:26 Pm from: Karen Stephens MM by H Peagram MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bride's Bonn Categories: Cookies Yield: 1 Servings 2/3 c Butter, softened 1/2 c Confectioners' sugar 1 3/4 Cup Flour 1 ts Caraway seeds (optional) The Shetland Isles, an enchanting archipelago, lie as close to Norway as they do to Scotland. The Shetlands were, only 500 years ago, part of the Kingdom of Norway and today preserve a curious composite of both cultures. The isles' bakers have their own shortbread, to which a bit of Shetland lore is attached. Formed into a large, round cake, usually flavored with caraway seeds (the seeds, it is claimed, aid digestion), the shortbread was set before unmarried guests at weddings. A small candy was placed in the center and guests took it in turn to break off pieces, careful not to upset the candy and risk remaining unmarried. Heat oven to 325-F. Blend butter and sugar together, then gradually add the flour and seeds to form a firm dough. Press out dough into an 8-inch circle about 3/4-inch thick, notch edges, and score with a fork. Bake on a greased sheet until golden- about 45 to 60 minutes. Source: Country Living magazine, 02/87 From: Sallie Austin From: Rich Harper From: Dale Shipp Date: 10 Mar 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bronwyn's Oatmeal Slice Categories: Cookies Yield: 1 Servings 1 c Flour, self-raising 1 c Rolled oats 1 c Coconut, desiccated 1 c Sugar, raw 1 Egg 1/2 lb Butter 1 tb Golden syrup Combine flour, oats, coconut, sugar and egg. Melt butter and add golden syrup, then pour over combined ingredients and mix. Spread over flat baking dish (about 1/2-inch thick), and cook for 25-30 mins at 350 degrees F. Slice when warm. NOTES: * Baked oatmeal biscuits (cookies) -- This recipe comes from my wife's sister-in-law's grand-mother (seriously). Real good stuff. Yield: 1 batch. : Difficulty: easy. : Time: 10 minutes preparation, 30 minutes baking. : Precision: Measure the ingredients. : Michael Gigante : Royal Melbourne Institute of Technology, Melbourne Vic., Australia : seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Butter Maple Spritz Categories: Cookies Yield: 30 Servings 1 1/4 Cup Unsalted butter 1 c Confectioners' sugar 2 ts Pure vanilla extract 1 1/4 Teaspoon Salt 1 Egg 2 Egg yolks 2 1/4 Cup Unsifted All-purpose flour 1/2 c Pure maple syrup Milk or whipping cream, If necessary 1. To brown the butter, melt butter in a small, heavy saucepan over low heat. When fully melted, increase heat to medium and cook, stirring constantly, until the butter turns a medium brown and smells nutty. Measure out 1 cup to use for cookies and reserve the rest for the filling. Refrigerate until firm but not solid, about 30 minutes. 2. For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s). 3. Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar, vanilla and salt in large bowl of electric mixer until creamy. Add egg and egg yolks and mix to combine. Stop mixer and add flour; mix on low speed just until flour disappears. 4. Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool. 5. For filling, cook maple syrup in a heavy 2-quart saucepan over high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup confectioners' sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light. Add the syrup mixture and beat until smooth. If mixture is too thick, add a small amount of milk or cream until it is spreadable. 6. Assemble cookies by spreading about 1/2 teaspoon filling on the flat side of half the cookies. Sandwich with another cookie. Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago ~ - - - - - - - - - - - - - - - ~ - Preparation Time: 0:00 From: "Pat Mitchell" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Eyed Susans Categories: Cookies Yield: 3 Servings MMMMM------------------------COOKIE DOUGH----------------------------- 1 c Margarine 3 tb Sugar 1 ts Almond Extract 2 c Flour 1/2 ts Salt MMMMM--------------------------FROSTING------------------------------- 1 c Confectioners sugar 2 tb Cocoa 2 tb Hot water 1/2 ts Vanilla Cream margarine and sugar. Add almond extract, flour, and salt. Roll level tablespoons of this mixture into balls. Place on greased cookie sheet and flatten slightly with your thumb. Bake at 400=B0 10 to 12 minutes. Combine sugar and cocoa. Add water and vanilla. Put 1/2 teaspoon of frosting on each cookie. Recipe by Rita Emmett Typos by Mickey Forster Starcademy@aol.com From: Starcademy@aol.Com MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Buttergodgies Categories: Cookies Yield: 2 Servings 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 2/3 c Butter 2 c Brown sugar 2 Eggs 1 ts Vanilla 1 c Broken walnut meats Measure and sift together flour, baking powder and salt. Put aside. In a saucepan, melt butter. Remove from fire and add (right in the saucepan, not because you're going to cook it any more, but it saves a dish) the brown sugar. Dark kind is best. Most pound packages of brown sugar hold a little more than 2 cups; measure one package of the brand you use, and thereafter you can just spoon out the excess table- or teaspoonful and throw the remaining 2 cups in on the butter. Stir, and flatten out any lumps. Add eggs and beat till blended. Add vanilla and beat thoroughly. Stir in flour. Add broken walnut meats. Any nuts except peanuts will do. Easy to break nuts by making a double pocket of Saran Wrap for them and pounding with a hammer - you can see when they're small enough and direct your aim. Spread in 2 buttered 8-inch square pans, and bake in 325 F oven 20 to 30 minutes. I take 'em out when the middle looks proud of itself - it should fall after you take them out. Cut into squares or rectangles. From: Alaska Seafood Marketing Institut MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Drops Categories: Cookies Yield: 72 Servings MMMMM-----------------BETTY CROCKER'S COOKY BOOK---------------------- 1 c Shortening 2 c Sugar, brown; packed 2 Eggs 1/2 c Buttermilk; or water 3 1/2 Cup Flour 1 ts Baking soda 1 ts Salt MMMMM----------------------JEWELED COOKIES--------------------------- 3 1/2 Cup Gumdrops; cut up MMMMM----------------------NUT DROP COOKIES--------------------------- 1 c Nuts, chopped MMMMM--------------------COCONUT DROP COOKIES------------------------- 1 c Coconut, shredded; or Flaked One of the most versatile cooky doughs ever tested. Try these variations, thenw ork out some of your own. A soft, chewy cooky with the refreshing flavor of brown sugar. Mix shortening, sugar, and eggs thoroughly. Stir in buttermilk. Stir flour, soda, and salt together; blend into sugar mixture. Chill at least 1 hour. Preheat oven to 400 F (moderately hot). Drop rounded teaspoonsful of dough about 2" apart on lightly greased baking sheet. Bake 8-10 minutes, until almost no imprint remains when touched lightly. If you use self-rising flour, omit soda and salt. Jeweled Cookies: mix cut-up gumdrops into dough. It's easy to cut up gumdrops using kitchen shears. If blades get sticky, dip them in warm water. Nut Drop Cookies: mix nuts into dough. Coconut Drop Cookies: mix coconut into dough. Be sure to use moist coconut. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Tyops courtesy of Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Shortbread Categories: Cookies Yield: 12 Servings MMMMM----------------SPIRIT OF CHRISTMAS; BOOK 5--------------------- 2 c Flour 1 c Pecans 1/8 ts Salt 1 c Butter; softened 1/2 c Sugar, brown Process flour, pecans, and salt in food processor fitted with steel blade until mixture is a fine powder. In large bowl, cream butter and sugar until fluffy. Mix dry ingredients into creamed mixture; knead until soft dough forms. Cover and chill 8 hours. Preheat oven to 300 F. For cookie pattern, place desired gift box on tracing paper. Use pencil to draw around box. Cut out pattern 3/8" inside drawn line. On lightly floured surface, usedd floured rolling pin to roll out dough to 1/4" thickness. Place pattern on dough and use sharp knife to cut around pattern. Transfer cookies to greased baking sheet. Bake 20-25 minutes, until light brown. Cool completely on wire rack. Store in airtight container. Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat. Tyops by Sylvia Steiger, SylviaRN@compuserve.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Shortbread Puffs Categories: Cookies Yield: 48 Servings 1 c Firmly packed brown sugar 1 1/4 Cup Butter; softened 1 ts Vanilla 1 Egg yolk 2 1/4 Cup All purpose flour From : Dave Drum Heat oven to 350 F. In large bowl, beat brown sugar and margarine umtil light and fluffy. Add vanilla and egg yolk; blend well. Add flour; stir until mixture forms a smooth dough. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 10 to 15 minutes or until lightly browned and set. Source: Pillsbury, The Complete Book of Baking From the kitchen of Karen Deck MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brown Sugar Spritz Categories: Cookies Yield: 8 Servings 1 c Butter 1/4 c Sugar 1/3 c Firmly packed brown sugar 1 Egg yolk 1/2 ts Vanilla 1/4 ts Salt 1/4 ts Almond extract 2 1/4 Cup Shifted all Purpose flour Cream butter. Add both sugars gradually. Cream well. Add egg yolk, vanilla, salt and almond extract. Beat until fluffy. Add flour, blend. Knead dough in hands until it is soft and pliable. Press dough through cookie press onto ungreased cookie sheets. Decorate if desired. Bake in preheated 350 oven about 8 minutes. Makes about 8 dozen, depending on point used. Family Cookbook - old Wis. Elec. Co. 1958 Typed by Dale/Gail Shipp From: Gail Shipp Date: 23 Jun 99 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brownie De Lites Categories: Cookies Yield: 1 Servings 3/4 Girl Scout Carmel De Lites; Crumbled 4 oz Unsweetened Chocolate 1/2 lb Butter 4 Eggs 2 1/2 Cup Sugar 1 tb Vanilla 1 1/2 c Sifted Flour 2 ts Baking Powder 1. Preheat oven to 325 - grease a 13" x 9" pan. 2. Melt together chocolate and 1/2 lb. of butter - set aside. 3. Mix 2 1/2 cups sugar and 1 tbs vanilla. 4. Add in melted mixture from step one. 5. Sift 1 1/2 cups flour and 2 tsp baking powder in separate bowl. 6. Sifted mixture to moist mixture and stir in 1/2 box of crumbled "Caramel de Lites". 7. Place in greased 13 x 9-inch pan and bake at 325 for 30 min. 8. Top with 1/4 box of Girl Scout Caramel de Lites while warm. 9. Cut into squares after cooled. Typed for you by billspa@ix.netcom.com NOTES : Anthony Groves is a very large citrus grove on the east coast of Florida. They have a small restaurant and fruit & juice bar as part of their grove. Recipe by: Anthony Groves ~*-*-*-MM by Helen Peagram-*-*-*- by "Bill Spalding" on Jan 22, 1999, converted by MM_Buster v2.0m. MMMMM