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Skriven 2014-02-10 06:55:32 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Cookies #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cherry Pecan Bars
 Categories: Cookies, Fruits, Nuts, Desserts
      Yield: 36 servings

  1 1/4 c  Sifted all-purpose flour;
           - divided
    1/4 c  Confectioners' sugar
    1/2 c  Cold butter; in sm pieces

    1/2 ts Baking powder
    1/4 ts Salt
    3/4 c  Sugar
      2 lg Eggs; lightly beaten
    1/2 c  Maraschino cherries; fine
           - chopped
    1/2 c  Flaked coconut
    1/2 c  Chopped pecans

  Preheat oven to 350øF/175øC.

  Sift together 1 cup of the sifted flour with the
  confectioner's sugar. Cut in the butter until mixture
  reaches consistency of coarse meal. Press mixture firmly
  into the bottom of an ungreased 11x7-inch or 9x9-inch pan.
  Bake at 350°F for 10 minutes. Remove from oven.

  While first layer bakes, sift together the remaining 1/4
  cup of flour, baking powder, salt and sugar. Add the eggs,
  and mix well. Fold in the maraschino cherries, coconut and
  pecans. Spread mixture over the partially-baked first
  layer.

  Return pan to oven and bake at 350øF/175øC for 30 to 40
  minutes. Cool. Cut into bars or squares.

  Makes about 3 dozen bars.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 11 April 2013

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Shortbread
 Categories: Five, Cookies, Snacks, Desserts
      Yield: 4 servings

    1/2 c  Butter; room temp
    1/3 c  Confectioners' sugar
    1/4 ts Vanilla extract
      1 c  All-purpose flour
           Cooking spray

  Preheat oven to 325øF/160øC. Prepare a 9" round or square
  cake pan (or shortbread mold) by spraying it lightly with
  vegetable cooking spray.

  Cream butter in an electric mixer until light and fluffy.
  Beat in the confectioners' sugar and vanilla.

  At low speed of mixer, begin adding flour slowly. Mixture
  will be thick. Turn mixture out onto unfloured surface,
  and knead until thoroughly mixed. You should have a
  smooth, stiff dough.

  Press the dough into the prepared pan or shortbread mold,
  and prick entire surface with fork.

  Bake at 325øF/160øC for 30 to 35 minutes. It should be
  lightly browned. Cool for 10 minutes, then loosen edges
  with knife and invert pan onto cutting board. Shortbread
  may be coaxed out by tapping edge of pan.

  Makes 4 servings.

  Chocolate Shortbread: To original recipe, add 1-1/2
  tablespoons cocoa, and increase sugar to 1/2 cup and
  vanilla extract to 1/2 teaspoon.

  Orange Shortbread: To original recipe, add 2 teaspoons
  grated orange peel, 1/4 teaspoon ground ginger, 1/8
  teaspoon ground cinnamon, and increase sugar to 1/2 cup.

  Lemon Shortbread: To original recipe, add 2 teaspoons
  grated lemon zest and increase sugar to 1/2 cup.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 08 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... If all the world's a stage, I want to operate the trap door. -- Paul Beatty

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