Wednesday, November 19, 2008

Can I Have that Recipe?

Well, you asked for them and here they are . . . the much sought after recipes for some of the most delicious treats you've ever popped into your mouth!

For those of you who weren't able to make it down for my Open House, we had some incredible cookies. I asked my dear friends for help and, as always, they came through for me--baking their favorite treats to share with my wonderful customers. Based on the numerous requests, I asked for their recipes and here is a sampling:

Chocolate Fudge Meringues
(Absolutely weightless, these fluffs of chocolatey goodness melt in your mouth.)
24 cookies

· 3 egg whites (or egg white powder and water to equal three whites)
· ½ tsp cream of tartar
· ¼ tsp salt
· 2 cups powdered sugar
· ½ cup unsweetened cocoa
· 1 ounce semisweet chocolate, finely chopped

1. In a medium bowl beat egg whites until foamy. Add cream of tartar and salt, beat to soft peaks. Beat in sugar gradually beating until stiff shiny peaks form. Fold in cocoa powder. Fold in chopped chocolate.
2. Drop mixture by tablespoon onto parchment lined sheets. Bake at 300 degrees until cookies are crisp to the touch. 20 to 25 minutes. Cool in pans on wire racks.
3. Make a double batch.

Lace Cookies from Paula Deen & Friends
"This is a lacy, crisp, buttery cookie. The batter spreads considerably due to the high butter content and the small amount of flour."
(These were the hands-down favorites at the Open House!)
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup quick-cooking oatmeal (not instant)
1. Preheat the oven to 350 F. Line cookie sheets with aluminum foil, parchment paper, or nonstick baking mats. (We used parchment paper.)
2. Using an electric mixer at low speed, cream the butter and sugar until thoroughly combined. Add the egg and vanilla and mix well. Stir in the flour, salt, and oatmeal, mixing well with a spoon. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 5 to 8 minutes, until edges are lightly browned. (Remove parchment paper with cookies still on it from cookie sheet and place on counter top seems to work best.) Let cool before removing from the sheets; peel cookies away from the paper.
Makes 2 1/2 dozen

Graham Cracker Bars
(These tasted like pralines--yum!)
Spray cookie sheet with non stick cooking spray. Fill entire cookie sheet with graham crackers (break them on the score line to make the smallest rectangular bars.
Bring 2 sticks of margarine to a boil.
Add 1 c. sugar then boil (reduce to lower heat but still boiling) for 10 min. Stir frequently.
Remove from heat, stir in 1 cup chopped pecans.
Pour mixture over graham crackers.
Bake @ 300 F for 10 min. Let cool.

Pumpkin Cookies
(These are the favorite cookies in the King household.)
Mix together:
2 eggs
1, 1 lb can pumpkin
1 C oil
2 C sugar
4 C flour
2 1/2 t cinnamon
1/2 t nutmeg
1/4 t ginger
2 t baking soda
2 t salt
1 T vanilla
Mix well.
Stir in one bag butterscotch bits.
Bake at 350 degrees for 10 - 12 mins.

Buckeyes (Peanut Butter Balls)
(This is a recipe I gleaned from the file of Darren's Grandma--an absolute requirement for those who hail from Ohio! Go Bucks!)

Mix together:
1 1/2 C peanut butter
1/2 C butter, softened
1 t vanilla
1 lb. confectioners sugar
Mix well, then shape into balls. Refrigerate.
Melt together:
1, 6 oz pkg chocolate chips
2 T shortening
Stir until smooth.
Dip chilled peanut butter balls in chocolate to coat one half.
Keep refrigerated.

Well, that is it for now. Still waiting for a few more recipes--I'll publish those as they come in.
Thanks for your support and, as always, thanks for your indulgence.

1 comment:

Tina Steele Lindsey Art said...

Those chocolate meringues are the bomb. A great cookie for those who are gluten intolerant!

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