DECORATED SPICE COOKIES

Recipe By : COOKING LIVE SHOW #CL8772
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live New Text Import

Amount Measure Ingredient — Preparation Method
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Spice-cookie dough:
4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground nutmeg and salt
1/4 teaspoon each ground allspice and cloves
1 1/2 cups butter or margarine, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

In a large bowl mix flour, cinnamon, ginger, nutmeg, salt, allspice
and
cloves until blended. In another large bowl beat butter and sugar
with
electric mixer until light and fluffy. Beat in egg and vanilla.
Reduce
mixer speed to low and gradually add flour mixture, beating until
well
blended. Divide dough in thirds. Shape each into a ball and flatten
to a
1-inch-thick round. Wrap in plastic wrap and refrigerate 1 hour or
until
firm enough to roll. Heat oven to 375 degrees F. Have cookie sheets
ready.
On a lightly floured surface roll one third of the dough at a time
(keep
remainder refrigerated) to 1/4-inch thickness. Cut dough in desired
shapes
with floured 3-inch cookie cutters. Place 1 inch apart on ungreased
cookie
sheets. (Chill and reroll scraps.) Bake about 12 minutes or until
cookies
are golden on undersides and edges are just starting to brown. Cool
completely on sheet on wire rack. Ice and decorate as desired. Let
stand
until icing hardens, about 2 hours

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NOTES : Yield: About fifty 3-inch cookie

Popularity: 3% [?]

1 15 oz can navy beans, drained and rinsed
1 15 oz can red beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
2 stalks celery, sliced (about 1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1Tbsp Dijon-style mustard
1/4 tsp. pepper
2 cups torn curly endive

In a large bowl, combine beans, celery, and green onion.
For dressing, combine vinegar, molasses, mustard and pepper, and mix well.
Pour over bean mixture, stir to coat. Cover and chill for 4 to 24 hours
(the longer the better!), stirring occasionally.
Just before serving, stir in endive.

Popularity: 5% [?]

Title: Fudgy Bat Cookies
Categories: Kids, Cookies, Halloween
Yield: 3 dozen

9 oz Chocolate wafer cookies
4 oz Milk chocolate candy melts

Use a serrated knife to carefully cut 18 of the cookies into quarters.
Save remaining cookies for another use. For each bat, place 2 cookie
quarters 1/4″ apart on waxed paper. Repeat with remaining quarters.
Melt candy melts. Drop about 1/2 teaspoon of melted candy at center
of each bat, connecting cookies. Use a toothpick to smooth melted
candy into a uniform circle. Cool completely before removing from
waxed paper. Source: Gifts That Taste Good

MMMMM

Popularity: 4% [?]

1/4 c. butter
1 c. chopped leek, white part only
1 c. chopped onion
3/4 c. chopped celery
3 c. chicken broth
1 (8 oz.) cream cheese, cubed
1 c. sour cream
Salt and fresh ground white pepper
Whip cream (optional)
Chop green onions, chives or parsley
(garnish)
Melt butter in heavy medium saucepan over low heat. Add leek,
onion and celery and cook until soft but not brown. Stir
occasionally, about 10 minutes. Add broth and simmer 10 minutes.
Puree in batches in blender. Return to saucepan. Mix cream cheese
and sour cream in processor until smooth. Add to soup and stir over
low heat until heated through; do not boil. Season with salt and
pepper. Thin with whipping cream if desired. Serve. Serves 8.
Garnish with green onion, chives or parsley.

Popularity: 4% [?]

NASHVILLE FRIED BISCUITS

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt MILK
1/4 c SUGAR
2 2/3 pk DRY YEAST
1/2 c LARD OR SHORTENING
6 ts SALT
9 c FLOUR

ADD YEAST TO WARM WATER (1/2 CUP). ADD OTHER
INGREDIENTS AND LET DOUGH RISE. WORK INTO BISCUITS AND
DROP INTO HOT FAT. RECIPE WILL MAKE ABOUT SIX DOZEN
BISCUITS. THEY CAN BE FROZEN AND STORED. WHEN YOU WORK
THEM UP DON’T LET THEM RISE TO MUCH. THE FAT SHOULD BE
SLIGHTLY HIGHER THAN 350 F. IF FAT IS TO HOT THE
BISCUITS WILL BE SOGGY IN THE CENTER. THE BISCUITS
WILL BE SOGGY IN THE CENTER.

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Popularity: 6% [?]

Title: Holiday Hermits
Categories: Cookies, Drop
Yield: 72 cookies

1 c Shortening, soft
1 c Granulated sugar
1 c Brown sugar, firmly packed
2 Eggs
2 1/2 c Sifted all-purpose flour
1/2 ts Soda
1/2 ts Salt
1 ts Cinnamon
1/2 ts Nutmeg
1/2 c Buttermilk
1/2 c Raisins
1/2 c Diced mixed candied fruits
1/2 c Chopped walnuts
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat shortening and sugars together until creamy. Blend in eggs.
Sift together flour, soda, salt and spices. Add to creamed mixture
alternately with buttermilk. Stir in fruits, walnuts, and oats.
Drop by teaspoonfuls onto lightly greased cooky sheets. Bake in
moderate oven (350 F.) 12 to 15 minutes.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

CINNAMON NUT BISCUITS – *P COOKING CLASS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 tb Baking powder
1 t Salt
1/3 c Vegetable shortening
3/4 c Milk
3 tb Melted butter
1/2 c Firmly packed dark brown sug
3/4 ts Cinnamon
1/2 c Chopped pecans

PREHEAT THE OVEN TO 450F. Combine the flour, baking powder and salt in a
large mixing bowl. Cut in the vegetable shortening using a pastry blender
or two knives until the mixture has the consistency of coarse crumbs. Add
the milk, adding more milk if necessary so the dough is pliable but is
still wet. Turn the dough onto a heavily floured surface, and knead it
lightly (8 to 10 times). Do not overwork the dough. Roll the dough into a
rectangle 1/3-inch thick. Mix the melted butter with the brown sugar,
cinnamon and nuts. Press the mixture into one half of the dough, then fold
the dough over to encase the filling, pressing it lightly to adhere. Cut
out biscuits with a 2-inch round cutter (the diameter of a juice can),
dipping the cutter in flour between cutting each biscuit so they do not
stick. Place the biscuits on an ungreased cookie sheet and bake in the
center of the oven for 12 to 15 minutes, or until golden brown. Serve
immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a
300F oven. Makes 12 to 14. These biscuits are delicious served warm with
sweet butter or apple butter.

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Popularity: 6% [?]

Title: Boston Baked Beans
Categories: Side dish
Yield: 4 servings

3 tb Teriyaki Marinade Sauce
— (Lite, Kikkoman)
3 tb Molasses
2 tb Brown sugar; packed
1/2 ts Instant minced onion
1/4 ts Dry mustard
1 cn Pork and beans (31 oz.)
— rinsed and drained
1/8 ts Liquid smoke

Combine first 5 ingredients in medium saucepan. Carefully stir in beans.
Bring to boil; simmer, uncovered, 5 minutes, gently stirring once. Blend
in liquid smoke; simmer 30 seconds longer.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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Popularity: 7% [?]

Title: Onion Soup with Eggs
Categories: Italian, Soups, Eggs
Yield: 4 Servings

1/4 c Olive oil
4 Fresh tomatoes, chopped
4 c Water
Parmesan cheese
Dry Italian Bread
2 lg Sweet onions, sliced thin
8 lg Eggs
Salt/pepper

Saute onions until light golden brown and soft in texture. Add
tomatoes, salt and pepper. Simmer about 5-10 minutes, stir
occasionally, add water and simmer another 5 minutes. Break eggs,
slide into onion mixture and let poach. Place Italian bread in soup
bowl, serve with two eggs. Ladle soup over all.

MMMMM

Popularity: 17% [?]

Hummus Dip (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 4 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces garbanzo beans — drained and rinsed
2 tablespoons fresh lemon juice
4 garlic cloves — chopped
1/4 cup smooth peanut butter
1 tablespoon dark sesame oil
1 teaspoon ground cumin
1/2 teaspoon cayenne
Salt
freshly ground black pepper
Pita bread — chips for serving
4 chopped green onions — for garnish
1 tablespoon chopped fresh cilantro — for garnish
1 tablespoon extra virgin olive oil — for garnish

In bowl of a food processor begin to process chickpeas, gradually adding 1/4
cup hot water to obtain a light, spreadable consistency. Add lemon juice,
garlic, peanut butter, sesame oil, cumin and cayenne, and season to taste with
salt and pepper. Process until well blended and smooth. Mound spread in a
serving bowl or on a platter and surround with pita chips. Sprinkle with green
onion, cilantro, and olive oil. Makes 2 cups

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NOTES : A chickpea recipe, Hummus made with peanut butter, instead of Tahini.

Popularity: 3% [?]