Hot Food & Recipes

Servings: 6 Dozen
Category: Cookies | Christmas
Ingredients

• 1 lb Smooth peanut butter
• 1/2 c Butter
• 3 1/2 c Confectioners’ sugar
• 3 c Rice krispies

Directions
Mix the ingredients together. Make small balls, and coat with 1 package of chocolate chips and 1/4 bar of paraffin wax melted together in a double boiler. Dip each in the mixture, and put on wax paper to cool.

Servings: 96 Servings
Category: Cookies
Ingredients

• 1/2 c Shortening
• 1 1/2 c Sugar
• 1 Egg
• 5 1/2 c Pastry flour
• 3/4 ts Salt
• 1 c Milk
• 1 1/2 ts Oil of lemon*
• 2 ts Ammonium carbonate*

Directions
Directions: * may be purchased in a drug store. Cream shortening and add sugar. Add egg and oil of lemon. Mix. Sift flour before measuring. Measure flour and sift with salt. Dissolve ammonium carbonatein a little of the milk. Add flour and liquid alternately mixing after each addition. Chill dough. Roll 1/4″ thick. Cut in squares. Place on greased baking sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2″squares. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 48 Servings
Category: Cookie
Ingredients

• 1 c Sugar
• 1 c Powdered sugar
• 1 c Butter
• 1 c Oil
• 2 Eggs
• 1 ts Vanilla
• 1 ts Salt
• 1 ts Cream of tartar
• 1 ts Baking soda
• 4 1/2 c Flour

Directions
From: arielle@taronga.com (Stephanie da Silva) (COLLECTION) Date: Wed, 2 Mar 1994 23:07:59 GMT See recipe “Grandma Olsen’s Sugar Cookies” for source/info on this recipe. Mix sugars, butter, oil and eggs well. Mix remaining ingredients well. Blend all ingredients together, chill. With floured hands, shape into balls and place on cookie sheet, flatten with bottom of chilled glass dipped in sugar. Sprinkle with colored sugar. Bake 350F until edges are golden. Dorothy REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Cookies | Desserts | Greek
Ingredients

• 1 1/2 lb Almonds, chopped
• 1 3/4 c Sugar
• 3 Egg whites
• 3 tb Farina or toasted bread >>>
• Crumbs (or Cream of Wheat)
• 2 ts Vanilla
• 3/4 lb 10x sugar
• Candied cherries
• Rosewater (opt.) OR
• Flowerwater (opt.)

Directions
If you blanch your own almonds, place in oven for a few minutes to dry, then chop them finely. Place in deep bowl. Add sugar. Beat egg whites lightly in another bowl, and add to the almonds. Add farina or bread crumbs and the vanilla, and knead well. Pinch off small pcs. and roll each into a ball. Press half a cherry on top of eac. Place on well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20 min. Place cookies on a plate, sift confectioner’s sugar on, and transfer to platter to serve. NOTE: If you have access to rose- or flower water, sprinkle some on the cookies as soon as they come out of the oven. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Cookies | Desserts | Greek
Ingredients

• 1 c Almonds
• 1 tb Butter
• 4 tb Sugar
• Drop of lemon juice

Directions
Blanch almonds. Put butter, sugar, and almonds in frying pan and brown almonds to light-coffee color, stirring constantly with wooden spoon. Add dro of lemon juice to keep sugar from srystallizing. Pour onto a buttered marble slab, a buttered platter, or buttered baking sheet. Spread dout evenly and let cool. Break into pcs., or crumble to use on tarts or ice cream. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 36 Servings
Category: Cookies
Ingredients

• 1/2 c Butter; softened
• 1 c Brown sugar (packed)
• 1 Egg; beaten
• 1/4 c Sour cream
• 1/4 c Milk
• 2 c All-purpose flour
• 2 ts Baking powder
• 1 pn Salt
• 1 ts Ground cinnamon
• 1/4 ts Ground cloves
• 1 c Raisins

Directions
———————————–GLAZE———————————– 3/4 c Powdered sugar; sifted 2 tb Half and half 3 dr Vanilla Preheat oven to 350 F (175 C). Grease several baking sheets with butter and dust with flour. In a large bowl, beat butter with brown sugar until very creamy. Beat in egg, sour cream and milk. Sift flour, baking powder, salt and allspice into bowl; mix well. Stir in raisins. Drop heaping teaspoonfuls of mixture onto prepared baking sheets, spacing well apapt. Using a fork dipped in cold water, flatten each teaspoonful slightly. Bake about 15 minutes or until lightly browned. Meanwhile, prepare glaze. In a small bowl, beat together powdered sugar, half and half and vanilla until smooth. As soon as the cookies come out of the oven, brush a thin layer of glaze over each one. Place on a wire rack to cool. Source: “The Book of Cookies” by Pat Alburey, HP Books. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 36 Servings
Category: Cookie
Ingredients

• 1 c Margarine; softened
• 1 Egg white; whipped
• 2 ts Pure vanilla extract
• 2 c Unbleached flour
• 1 1/2 c Granulated sugar
• 1 1/2 ts Baking powder
• 1 ts Red food coloring
• 1 ts Blue food coloring

Directions
submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA) These cookies are also good and festive. Enjoy them also:-) Recipe By : Women’s Circle, Home Cooking In a mixing bowl, combine margarine, egg white, and vanilla extract. In anther mixing bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. Divide dough into 3 equal portions. Tint 1 portion with red food coloring and another portion with blue food coloring. Mix throughly to get a uniform color. Untinted dough represents white. Form each portion into long bars. Wrap each bar in waxed paper. Refrigerate until easy to handle. Remove wax paper and stack bars on top of each other in the desired color arrangement. Wrap entire bars in waxed paper again and chill until firm. Preheat oven to 350. Slice bars into 1/4″ thick. Place on baking sheet. Bake for 12 minutes. Per serving: 106 Calories; 5g Fat (42% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 75mg Sodium DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 10 JUNE 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 16 Servings
Category: Cookies | Desserts
Ingredients

• 1 c All-purpose flour
• 1/3 c Brown sugar — packed
• 6 tb Butter — softened
• 1 pk Cream cheese — 8 oz at room
• Temp
• 1/4 c Granulated sugar
• 1 Egg
• 4 tb Amaretto
• 1/2 ts Vanilla
• 4 tb Almonds — chopped

Directions
In a large mixing bowl, combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12-15 minutes at 350^ or until lightly browned. In mixer bowl, thoroughly cream together cream cheese and granulated sugar. Add egg, amaretto, and vanilla; beat well. Spread batter over partially baked crust. Combine almondswith reserved crumb mixture; sprinkle over batter. Bake for 20-25 minutes. Cool and cut into squares. Recipe By : Dining on Deck From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 24 Servings
Category: Cookies | Bar cookies
Ingredients

• 1 1/2 c All-purpose flour
• 1/2 c Powdered sugar
• 3/4 c Butter or margarine; cold
• 1 tb Cornstarch
• 3 tb Amaretto; to 4 tablespoons
• 14 oz Sweetened condensed milk
• 1 c Semisweet chocolate chips
• 1 1/2 c Sweetened coconut flakes
• 1/2 c Almonds; sliced

Directions
Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan. In a large bowl, combine the flour and sugar. With a pastry blender or 2 knives, cut in the butter until crumbly. Press the mixture firmly in the prepared pan. Bake for 20 minutes. Meanwhile, in a small bowl, stir the cornstarch into the amaretto until dissolved; stir in the condensed milk. Pour the mixture evenly over the prebaked crust. Top with the chocolate chips, coconut and almonds; press down firmly. Bake for 25 to 30 minutes longer, or until golden brown. Cool in the pan on a wire rack. Refrigerate until ready to serve. Recipe by: Woman’s Day, Cookies & Sweet Treats Posted to recipelu-digest Volume 01 Number 283 by “Marie Smith” on Nov 21, 1997

Servings: 42 Servings
Category: Cookies | Italian
Ingredients

• 1/2 lb Canned almond paste
• 1 c Sugar
• 2 lg Egg whites
• Granulated sugar
• - for dusting

Directions
PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti. HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners’ sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini