Hot Food & Recipes

Servings: 48 Servings
Category: Cookies | Chocolate | Cake mixes
Ingredients

• 1 pk Swiss Chocolate Cake Mix
• 1/2 c Butter Flavor Crisco
• 1/2 c Butter or margarine, softene
• 2 Eggs
• 2 tb Water
• 3 c Rice Krispies

Directions
Combine cake mix, Crisco, butter, eggs, and water in large bowl. Beat at low speed with electric mixer for 2 minutes. Fold in 1 cup cereal. Refrigerate 1 hour. Crush remaing 2 cups cereal into coarse crumbs. Preheat oven to 350~. Grease baking sheets. Shape dough into 1-inch balls. Roll in crushed cereal. Place on baking sheets about 1 inch apart. Bake at 350~ for 11 to 13 minutes. Cool 1 minute on baking sheets. Remove to cooling rack. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

Servings: 8 Servings
Category: Cookies | Desserts
Ingredients

• 2 tb Butter
• 1 c Peanut Butter
• 1 c Brown Sugar
• 1 c Corn Syrup
• 2 1/2 c Rice Krispies
• 1 c Chopped Nuts

Directions
———————————-TOPPING———————————- 6 oz Chocolate 2 1/3 c Peanut Butter In double boiler bring to boil, butter, peanut butter, brown sugar and corn syrup. Pour over rice crispies and chopped nuts or peanuts. Do this in a greased 8×8 pan. Melt topping ingredients and pour over top of this mixture. After setting in refrigerator, cut into cute little squares. From: Wendy Meehan Posted to MM-Recipes Digest by willsfam@vaxxine.com on Jul 7, 1999

Servings: 6 servings
Category: Cookies
Ingredients

• 3/4 c Chopped dates
• 1/2 c Finely chopped peeled apple
• 1/2 c Raisins
• 1/2 c Water
• 1 c Plus 1 tablespoon
• -all-purpose flour
• 1 ts Ground cinnamon
• 1 ts Baking soda
• 1/2 ts Salt; optional
• 2 Eggs
• 1 ts Liquid sweetener

Directions
In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; simmer for 3 minutes. Remove from the heat; cool. Combine flour, cinnamon, baking soda, and salt if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350 for 10-12 minutes. Yield: 2 dozen. One serving (prepared without added salt) equals 54 calories, 24 mg sodium, 18 mg cholesterol, 11 gm carbohydrate, 1 gm protein, 1 gm fat. (with salt they contain 408mg sodium) Posted to JEWISH-FOOD digest by Lenore Gould on Oct 08, 1998, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Cookies
Ingredients

• 1 pk Pillsbury Moist Supreme
• -Lemon Cake Mix
• 1/2 c Butter; Softened
• 1/2 c Almonds; Finely Chopped
• 1 c Strawberry Preserves
• 8 oz Cream Cheese; Softened
• 1/4 c Sugar
• 1/4 c Pillsbury Best Flour
• 1/8 ts Salt
• 1 Egg
• 1/2 c Frozen Concentrated
• -Margarita Mix; Thawed

Directions
1. Heat oven to 350*F. Grease 13X9-inch pan. 2. Place cake mix in large bowl. With pastry blender or fork, cut in butter until crumbly. Add almonds; mix well. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of greased pan. Stir preserves until smooth; carefully spread over base. 3. In same bowl, combine cream cheese, sugar, flour, salt and egg; beat until well blended. Add margarita mix; beat at low speed until blended. Carefully pour filling over base. Sprinkle with reserved base mixture. 4. Bake for 35 to 45 minutes or until edges begin to brown and center is set. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator. 32 bars NOTES : For neat-looking bars and easy clean-up, spread preserves to = within 1/4 inch of the side of the pan. Preserves should not touch the side of the = pan. Recipe by: Pillsbury Classic Cookies and Bars Posted to MM-Recipes Digest by candi@mcmsys.com (Candi) on Sep 08, 1998, converted by MM_Buster v2.0l.

Servings: 1 servings
Category: Cookies
Ingredients

• 1 c Spry* or 1/2 lb butter
• 1 c Sugar
• 2 Eggs separated
• 2 c Flour
• 2 ts Cinnamon
• Nuts; (optional)

Directions
Cream Spry, add sugar slowly. Add egg yolks. Sift flour and cinnamon togerher. Add flour to rest of mixture slowly. Grease pan and pat dough very thin. Beat egg whites slightly stiff and spread on top of dough. Sprinkle chopped nuts on top. Bake 10 minutes in 375 degree F. oven. Cut in squares while hot and take out. * Spry was(is?) a solid vegetable shortening like Crisco. No pan size is given. I am guessing a square 8″x8″ by 2″ pan would work, ungreased. Recipe by: Jewish War Veterans Aux., Cinti.,No. 438 Posted to JEWISH-FOOD digest by Joyce Rosenfield on Jan 04, 1999, converted by MM_Buster v2.0l.

Servings: 40 Cookies
Category: Cookies | Christmas | Holidays
Ingredients

• 1 lb Powdered sugar; sifted
• 4 Eggs
• 4 1/2 c Cake flour
• 2 1/2 ts Baking powder
• 1/4 ts Salt
• 1 tb Lemon zest
• Crushed anise seeds

Directions
Beat the eggs with an electric mixer for 10 minutes. Gradually beat in the sugar. Sift together the flour, baking powder and salt. Gradually add the dry ingredients along with the lemon zest and a 1/2 teaspoon of the anise seeds to the egg mixture. Mix well. Cover tightly and chill 4-5 hours. Divide the dough into fourths. Roll 1/4″ thick, dust lightly with flour and press with springerle mold. Cut the individual cookies apart with a cutter wheel. Place them on a lightly floured surface, cover with a towel and let stand to dry overnight. Grease baking sheets and sprinkle them with anise seeds. Brush the excess flour from the cookies, place them on the sheets and bake at 250F for 25 to 30 minutes. Store in an airtight container. Makes 35 to 40 cookies. Note: Springerle boards are special wooden molds used to stamp designs into the cookies. They can also come in the form of a roller. These items can be found in specialty food stores or in gift shops specializing in German keepsakes. If you cannot find a springerle board, just cut the cookies in squares or cut them with cookie cutters, or use the other popular cookie stamps that are available. From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov 21, 1998, converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by Steve Zielinski on Nov 21, 1998

Servings: 6 Servings
Category: Cookies
Ingredients

• 2 c Unbleached Flour; Sifted
• 1/2 ts Baking Soda
• 1/2 ts Salt
• 1/4 c Shortening
• 1/4 c Butter Or Margarine
• 1 c Granulated Sugar
• 1 lg Egg Yolk
• 1/2 c Buttermilk Or Sour Milk
• 1/2 ts Vanilla Extract
• 1 lg Egg White

Directions
Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness. Bake in the preheated over for 20 minutes or until done. Makes 18 3-inch cookies. Per serving: 419 Calories (kcal); 17g Total Fat; (36% calories from fat); 5g Protein; 63g Carbohydrate; 56mg Cholesterol; 371mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 Other Carbohydrates from the Monthly Recipe Swap, converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt on Dec 06, 1999

Servings: 48 Servings
Category: Cookies | Holiday | Desserts
Ingredients

• 1 pk White cake mix
• 1/2 c Butter, softened
• 3 oz Pkg cream cheese;softened
• 1 Egg

Directions
THIS CAME FROM PILLSBURY MMM COOKIES COOK BOOK Heat oven to 375. In large bowl combine cake mix, butter, cream cheese and egg at low speed until mixture forms a dough. Fill cookie press; form desired shapes 2 inches apart on ungreased cookie sheet. Bake 6 to 10 minutes or until light golden brown. Cool 2 to 3 min. Remove from cookie sheets. NOTE: refrigerate dough for easier handling. NOTE #2: I have used lemon, spice, devil’s food, and pineapple cake mixes with very good results. NOTE #3: With the white , lemon, and pineapple mixes, decorate with cut up cherries, and/or sprinkle with red and green sugar. With the spice and chocolate mixes, add a almond or half of walnut or pecan to the top of the cookies. These cookies are very simple and quick to make, especially if you have to make a batch up quickly for the holidays. Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

Servings: 48 servings
Category: Cookies | Fatfree
Ingredients

• 2 lg Egg whites
• 1/8 ts Cream of tartar
• 1/2 c Sugar
• 1/2 ts Vanilla extract
• 1 Bar white chocolate; *NOTE
• -broken into squares or
• -coarsely chopped,(3 ounces)
• Mixed color decors; OR
• -silver dragees, optional

Directions
*NOTE broken into squares or coarsely chopped,(3 oz) Light, crisp and with only a scant amount of fat, snowballs are tiny meringues capped with white chocolate and sprinkled with dot-size decorating candies for a festive finish. Meringues are easy to make, but for egg whites to whip properly, they must be free of fat. Use a dry, clean glass or metal bowl for beating the whites. If a speck of yolk breaks into the whites, scoop it out with a piece of egg shell. If you’re handy with a pastry bag, use one fitted with a 1/2-inch plain tube to form the snowballs. I use a scoop that holds about 2 1/2 teaspoons to form even mounds, but you can shape snowballs with a teaspoon. Meringues don’t change shape when they bake, so smooth any ragged edges before baking. Used a 3-ounce bar of Lindt Swiss White Tablette Blanche in this recipe. White chocolate requires less heat than regular chocolate to melt, so I set it in a bowl in a pan of hot (not simmering) water and stir until smooth. Preheat oven to 200 deg F. Line two baking sheets with parchment paper or foil. In large bowl of electric mixer, beat egg whites and cream of tartar until frothy. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue holds glossy, stiff peaks. Beat in vanilla. Drop meringue, about 2 teaspoons for each cookie, 1 inch apart onto prepared baking sheets. Bake 2 hours or until meringues are thoroughly dry to touch but not browned; rotate baking sheets halfway through baking. Remove cookies from oven and cool completely. Peel off parchment or foil. Melt white chocolate in a bowl set in a pan of hot water: stir until chocolate melts. Using a butter knife, spread 1/4 teaspoon white chocolate over top of each cookie. If desired, sprinkle a few color decors or silver dragees over each cookie before chocolate sets. Store at room temperature in a tightly covered container. Makes 4 dozen 1 1/4-inch cookies. Per cookie: Calories, 18; fat, 0.5g, protein, 0.2g, carbohydrates, 3g; cholesterol, trace; sodium, 4mg. Jan Nix, of Palo Alto, is author of “Food & Fitness” (HP Books). Published 12/06/95 in the San Jose Mercury News. Copied with permission from the San Jose Mercury News NOTES : Cal 11.8 Total Fat 0.2g Sat Fat 0.1g Carb 2.4g Fib 0g Pro 0.2g Sod 2mg CFF 14.7% Posted to EAT-LF Digest by Reggie Dwork on Nov 02, 1998, converted by MM_Buster v2.0l.