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Ärende: Monster Cookies #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dulce De Leche Fluff Brownies
 Categories: Cookies, Chocolate, Dairy, Nuts
      Yield: 32 servings

      6 oz Unsweetened chocolate;
           - coarse chopped
      1 c  Butter
      2 c  Sugar
      4 lg Eggs
      2 ts Vanilla
  1 1/3 c  All-purpose flour
    1/2 ts Baking soda
      1 c  Miniature semisweet
           - chocolate pieces
 13 1/2 oz Can dulce de leche
      7 oz Jar marshmallow creme
    1/2 c  Chopped pecans; toasted

  In a medium saucepan cook and stir unsweetened chocolate
  and butter over low heat until melted and smooth. Remove
  from heat; cool slightly. Meanwhile, preheat oven to
  350øF/175øC. Line a 13x9x2-inch baking pan with foil,
  extending the foil over edges of pan. Grease foil; set
  pan aside.

  Stir sugar into chocolate mixture. Add eggs, one at a
  time, beating with a wooden spoon after each addition just
  until combined. Stir in vanilla. In a small bowl stir
  together flour and baking soda. Add flour mixture to
  chocolate mixture; stir just until combined. Stir in
  semisweet chocolate pieces. Pour batter into the prepared
  baking pan, spreading evenly. Bake for 20 to 25 minutes or
  until edges are set and center is almost set.

  Meanwhile, transfer dulce de leche to a small
  microwave-safe bowl. Microwave on 100 percent power (high)
  about 1 minute or until softened, stirring once.

  Remove brownies from oven and set pan on a wire rack.
  Immediately spoon marshmallow creme in mounds on top of
  hot brownies. Drop spoonfuls of dulce de leche between
  mounds of marshmallow creme. Let stand for a few minutes
  to soften. Using a table knife or narrow metal spatula,
  gently swirl marshmallow creme and dulce de leche together
  to marble. Sprinkle with pecans. Cool in pan on rack.

  Using the edges of the foil, lift uncut brownies out of
  pan. Cut into brownies, wiping knife as needed between
  cuts. Serve brownies the same day they are prepared.

  Better Homes & Gardens | February 2013

  MM Format by Dave Drum - 12 February 2013

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Snickerdoodle Sandwiches
 Categories: Cookies, Snacks, Dairy, Fruits
      Yield: 24 servings

      3 tb Granulated sugar
  1 1/2 ts Ground cinnamon
 16 1/2 oz Pkg refrigerated sugar
           - cookie dough
      1    8 ounce pkg cream cheese;
           - softened
      3 tb Honey
      3 tb Snipped sultanas or raisins

  Preheat oven to 375øF/190øC. In a small bowl, combine
  sugar and 1 teaspoon of the cinnamon. Shape cookie dough
  into 3/4" to 1" balls; roll balls in cinnamon-sugar to
  coat. Place balls 1 inch apart on an ungreased cookie
  sheet.

  Bake in the preheated oven for 7 to 9 minutes or just
  until edges are firm. Transfer cookies to a wire rack; let
  cool.

  Meanwhile, for filling:: In a medium bowl, combine cream
  cheese, honey, and the remaining 1/2 teaspoon cinnamon.
  Beat with a wire whisk until smooth. If desired, stir in
  raisins.

  Spread filling generously on the bottoms of half of the
  cookies. Top with remaining cookies, flat sides down,
  pressing lightly together. Makes about 24 sandwich
  cookies.

  From the Test Kitchen: Layer unfilled cookies between
  waxed paper in an airtight container; cover. Store at room
  temperature for up to 2 days or freeze for up to 3 months.
  Store filling in an airtight container in the refrigerator
  for up to 1 week or freeze for up to 3 months. To serve,
  thaw cookies and filling if frozen. Assemble sandwich
  cookies as directed in step 4, assembling only as many as
  you need at one time.

  Better Homes & Gardens | Decmber 2012

  MM Format by Dave Drum - 23 December2012

  Uncle Dirty Dave's Archives

MMMMM

... From wine ... what sudden friendship springs. - John Gay

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