Mrs Fields Peanut Butter Cream-filled Cookies
Ingredients & Directions COOKIES 1 1/2 c All-purpose flour 1/2 ts Baking soda 1/2 ts Ground cinnamon 1 c Quick oats (NOT instant) 1 c Light brown sugar, firmly – packed 1/2 c Salted butter, softened 1 lg Egg 1 ts Pure vanilla extract FILLING 3/4 c Smooth peanut butter 1/4 c Salted Butter, softened 2 tb Half-and-half 1 ts Pure vanilla extract 1 1/2 c Confectioners sugar Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling Yield: 3 1/2 dozen cookies. Yields 36 Servings
Cheddar Cheese Biscuits
Ingredients & Directions 2 c Cake flour or 1 3/4 cups all -purpose or whole wheat -flour 1 ts Salt 2 1/2 ts Double-acting bak. powd. 2 tb Chilled butter or shortening -(up to 6) 1 c Milk (1/3 c. shredded cheddar) (requested by Stephanie Lynn) from Joy of Cooking Cookbook Sift flour before measuring. Resift with salt and baking powder. Cut in butter or shortening with a pastry blender (or use the food processor like I do) until mixture is of the consistency of course corn meal. Mix in the cheddar. Make a well in the center of these ingredients and add milk all at once. Stir for one scant minute. Drop onto ungreased baking sheet and bake 12 ro 15 minutes or till lightly browned. Note: This recipe is for quick drop biscuits and aside from cheddar cheese there are other optional additions like crumbled bacon, parmesan, parsley, chives… Yields 1 Servings
Impossible Turkey 'n Stuffing Pie
Ingredients & Directions 2 c Turkey; cooked & cut up 1 c Celery; chopped 1/2 c Onion; finely chopped 1/2 ts Salt 3/4 ts Sage; ground or 1 tsp dried 1/2 ts Poultry seasoning 1/8 ts Pepper 1 1/4 c Milk 3 Eggs 1 c Bisquick or baking mix Heat oven to 400F. Grease pie plate, 10 x 1 1/2″. Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater. pour into plate. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. from _The Best of Bisquick_ File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Chewy Chocolate Cookies
Ingredients & Directions 1 1/2 c Butter (or marg.); softened 4 1/2 c Flour, all-purpose 1 c Sugar 2 ts Soda 1 c Sugar, brown; firmly packed 1/2 ts Salt 3 Eggs 1 c Pecans; chopped 2 ts Vanilla extract 6 oz Chocolate chips, semi-sweet Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels. Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight. Unwrap rolls, and cut into 1/4″ slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned. SOURCE: Southern Living Magazine, October 1980. Typos by Nancy Coleman. Yields 7 dozen
Black Russian Cake
Ingredients & Directions 1 pk Yellow cake mix 1 pk Instant chocolate pudding 2 ts Cinnamon 2 ts Instant coffee 4 Eggs ———————–MILK CHOCOLATE FROSTING———————– 1/2 pk Milk chocolate frost mix (14 2 tb Hot water 2 tb Butter, softened 1 tb Brandy 1 tb Orange Flavor liqueur 1/4 ts Almond extract 2 tb Powdered sugar 3/4 c Water 3/4 c Oil 1/4 c Vodka 1/4 c Tia Maria or cream de cacao Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency. Yields 12 Servings
Cornmeal Pancakes
Ingredients & Directions 1/3 c Yellow cornmeal 1/3 c Flour 2 tb Instant non fat dry milk 2 ts Sugar 1 ts Baking powder 1/8 ts Salt 1 lg Egg 1/3 c Water 1 tb Margarine; melted 6 pancakes 90 calories per pancake 1. Mix dry ingredients. 2. Mix egg and water thoroughly. Stir into dry ingredients with margarine. Mix until dry ingredients are barely moistened. Batter will be lumpy. 3. For each pancake, pour batter onto hot griddle or frypan, using about 3 tablespoons batter. Cook until top is bubbly and edges begin to dry. 4. Turn and brown other side. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal- Yields 6 Pancakes
Teatime Shortbread
Ingredients & Directions 3/4 c (1 1/2 sticks) unsalted -butter, room temperature 1/2 c Sugar 1 3/4 c A-p flour pn Of salt Preheat oven to 325. Using electric mixer, beat butter and sugar in bowl until well combined. Sift flour and salt into butter mixture. Using fingertips rub mixture until moist clumps form. Gently knead until soft dough forms. Divide dough in half. Press out 1 dough piece to 9.5″ round, about 1/4″ thick. Roll lightly with rolling pin to smooth top. Using 3″ diameter cookie cutter, cut out in 8 cookies. Reserve scraps. Repat pressing, rolling and cutting with remaining dough piece. Gather dough scraps together. Press out dough scraps to form round and cut out additional cookies. Arrange cookies on 2 large baking sheets. Pierce each cookie several times with fork. Bake until pale golden, about 12 minutes. Cool slightly. Transfer cookies to racks;cool completely. Yields 1 Servings
