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Skriven 2014-02-22 06:36:36 av Dave Drum (1:261/38)
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Ärende: Monster Cookies #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocomint Blossoms
 Categories: Cookies, Snacks, Dairy, Chocolate
      Yield: 42 servings

    1/2 c  Butter; softened
    1/2 c  Shortening
      1 c  Sugar
    3/4 c  Dutch-process cocoa powder
      2 ts Baking powder
      1 lg Egg
      2 tb Milk
      1 ts Peppermint extract
  1 1/2 c  All-purpose flour
     42    Peppermint-swirl kisses or
           - milk chocolate kisses

MMMMM------------------MINTY CHOCOLATE DRIZZLE-----------------------
      4 oz Semisweet or bittersweet
           - chocolate, chopped
      2 ts Shortening
    1/2 ts Peppermint extract or mint
           - extract

  In a small microwave-safe bowl combine chocolate,
  shortening, and peppermint extract. Microwave, uncovered,
  on 100 percent power (high) for 1 to 2 minutes or until
  melted, stirring every 30 seconds.

  In a large bowl beat butter and shortening with an
  electric mixer on medium to high speed for 30 seconds. Add
  sugar, cocoa powder, and baking powder. Beat until
  combined, scraping bowl occasionally. Beat in egg, milk,
  and peppermint extract until combined. Beat in as much of
  the flour as you can with the mixer. Using a wooden spoon,
  stir in any remaining flour. Cover; chill about 1 hour or
  until dough is easy to handle.

  Preheat oven to 350øF/175øC. Shape dough into 1-inch
  balls. Place balls 2 inches apart on ungreased cookie
  sheets. Bake for 10 to 12 minutes or until edges are firm.

  If desired, immediately press a candy kiss into the center
  of each cookie. Transfer to wire racks; cool. If desired,
  drizzle with Minty Chocolate Drizzle.

  Peanut Butter Blossoms: Preheat oven to 350øF/175øC. In a
  large bowl beat 1/2 cup shortening and 1/2 cup peanut
  butter with an electric mixer on medium to high speed for
  30 seconds. Add 1/2 cup granulated sugar, 1/2 cup packed
  brown sugar, 1 teaspoon baking powder, and 1/8 teaspoon
  baking soda. Beat until combined, scraping bowl
  occasionally. Beat in 1 egg, 2 tablespoons milk, and 1
  teaspoon vanilla until combined. Beat in as much of 1-3/4
  cups all-purpose flour as you can with the mixer. Using a
  wooden spoon, stir in any remaining flour. Place 1/4 cup
  granulated sugar in a shallow bowl. Shape dough into
  1-inch balls. Roll balls in sugar to coat. Place 2 inches
  apart on ungreased cookie sheets. Bake for 10 to 12
  minutes or until edges are firm and bottoms are lightly
  browned. Immediately press a chocolate star or kiss into
  the center of each cookie. Transfer to wire racks; cool.

  Makes about 54 cookies.

  Better Homes & Gardens | Decmber 2012

  MM Format by Dave Drum - 23 December2012

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Salted Peanut Bars
 Categories: Desserts, Snacks, Nuts
      Yield: 48 servings

    1/2 c  Butter; softened
    2/3 c  Packed brown sugar
      2    Egg yolks
      2 ts Vanilla
      1 c  All-purpose flour
    1/2 c  Crushed pretzels
    1/2 ts Baking powder
    1/4 ts Baking soda
      7 oz Jar marshmallow creme
    1/2 c  Creamy peanut butter
    1/4 c  Powdered sugar
      1 c  Salted cocktail peanuts
     14 oz Package vanilla caramels,
           - unwrapped
      3 tb Milk

  Preheat oven to 350øF/175øC. Line a 13x9x2-inch baking pan
  with heavy foil, extending foil over the edges of the pan;
  set pan aside. In a large bowl, beat butter with an
  electric mixer on medium to high speed for 30 seconds. Add
  brown sugar, egg yolks, and vanilla. Beat until combined,
  scraping bowl occasionally. In a small bowl, combine
  flour, pretzels, baking powder, and baking soda. Beat in
  as much of the flour mixture as you can with the mixer.
  Using a wooden spoon, stir in any remaining flour mixture.
  Press mixture into the bottom of the prepared pan.

  Bake in the preheated oven for 12 to 14 minutes or until
  lightly browned. Meanwhile, in a medium microwave-safe
  bowl, combine marshmallow creme and peanut butter.
  Microwave on 100 percent (high) power for 1 minute or
  until softened and slightly melted, stopping to stir after
  30 seconds. Stir in powdered sugar. Spread mixture over
  crust. Sprinkle with salted peanuts.

  In a heavy large saucepan, combine unwrapped caramels and
  milk. Cook and stir over medium-low heat until melted and
  smooth. Pour caramel mixture evenly over peanut layer.
  Cool in pan on wire rack. Using the foil, lift the uncut
  bars out of the pan. Cut into bars. Makes 48 bars.

  From the Test Kitchen: Place bars in a single layer in an
  airtight container; cover. Store in the refrigerator for
  up to 1 week.

  Makes: 48 servings

  Better Homes & Gardens | January 2013

  MM Format by Dave Drum - 08 January 2013

  Uncle Dirty Dave's Archives

MMMMM

... Fish should smell like the tide. Once they smell like fish it's too late.

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