Honey-peanut Butter Cup Cookies
Ingredients & Directions 1 c Butter or margarine, -softened 3/4 c Peanut butter 3/4 c Sue Bee Honey 3/4 c Brown sugar 1 ts Vanilla 2 Eggs 1/3 c Unsweetened cocoa 1 ts Baking soda 1/2 ts Salt 2 1/3 c Flour 10 oz Peanut butter cups, cut up 1 c Semisweet chocolate chips Mix butter, peanut butter, Sue Bee Honey, brown sugar, vanilla and eggs until smooth and creamy. Add dry ingredients until mixed. Dough will not be stiff. Mix in cut-up peanut butter cups and chips. Refrigerate dough 2 hours. Preheat oven to 325’F. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Yields 60 Servings
Halloween Cat Poop Cookies
Ingredients & Directions Here, by popular -poops(rolled in -request(believe it or not) -grape-nuts, which -is the recipe for my famous Makes lovely fake kitty Disgusting cookies that -litter. -look like cats last warning-many of you may not want to read this! this is the recipe for little gator’s famous “deep sh*t cookies” there are two flavors-chocolate (dark brown), and gingerbread (light brown) I seldom measure carefully so amounts may need adjustment, especially on flavoring. the cookies are dense and not very sweet, this is necesssary so that they will keep their shape during baking. If you use white flour or sugar they may be tastier but they won’t look like sh++. chocolate ingredients: 1/2 cup honey 2/3 cup (1 and 1/3 stick) butter, margarine, or lard 1 egg 1 tsp vanilla or peppermint extract 2 cups whole wheat flour 1/3 cup cocoa powder grape-nuts(tm) cereal gingerbread ingredients: 1/4 cup honey 1/4 cup molasses 2/3 cup(1 and 1/3 stick) butter or margarine, or lard 1 egg 2 and 1/3 cups whole wheat flour spices-ginger, cinnamon, cloves to taste(maybe 1/2 tsp each) grape-nuts(tm) cereal mix-ins: coconut(tapeworms) chocolate chips butterscotch chips peanut butter chips cooked spagetti or ramen noodles(roundworms) corn peanuts “those puffy pastel things you find at chinese restaurants (to look like the cat ate styrofoam packing pellets-i haven’t tried this) to make: microwave the honey till it bubbles(about 1 minute). add the butter,(i’ve bee n told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. add the egg, mix well, then mix in all the other stuff. add mix-ins of your choice to some or all of the batter. chill 1 hour in the freezer or several hours in the fridge. roll dough logs of random length and the diameter of cat poops. roll logs in grape-nuts and bake at 350 degrees till done(maybe 10 to 15 minutes but with my flaky oven you never know). serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. i hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. i imagine brown sugar might work as a substitute for the new clumping litters, but i havent tried it. this recipe worked especially well at the halloween party where the table was already decorated with plastic flies. Yields 1 servings
Raisin Cake From The Pantry
Ingredients & Directions 1 c Dried raisins 1 c (packed) light or dark brown Sugar 1 c Water or milk 1/2 c Vegetable shortening or Butter 1 ts Each ground cinnamon and Ginger 2 c Sifted flour, resifted with 1 ts Baking soda and 1/2 Teaspoon Salt 1 c Walnuts, chopped Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature. Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares. Yield: 12 16 squares COOKING MONDAY TO FRIDAY SHOW #MF6753 Yields 4 servings
Seasoned Breadcrumb Mix
Ingredients & Directions 2 c Fine Dry Breadcrumbs (4 sl) Yields 1 Servings
Lisa's Corny Bread
Ingredients & Directions -LISA CRAWLEY TSPN00B- 3 c Flour 1 1/2 ts Dry Yeast 1 tb Sugar 7/8 c Milk; warmed 1 ts Salt 1/4 c Water; plus enough for dough 1/2 c Yellow Cornmeal 1 1/2 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! Yields 10 servings
Sweet Potato Bread – Southern Living
Ingredients & Directions 1 1/2 lb Sweet potatoes peeled and – cubed* 3 1/2 c All-purpose flour 2 ts Baking soda 1 1/2 ts Ground cinnamon 1 ts Salt 1 ts Ground nutmeg 1/2 ts Ground cinnamon 4 lg Eggs 1 c Vegetable oil 3 c Sugar 1 c Chopped pecans 1/2 c Raisins This three-loaf recipe takes advantage of fresh sweet potatoes — or you can use canned. Cook sweet potatoes in boiling water to cover 20 to 30 minutes or until tender; drain, reserving 2/3 cup liquid. Mash potatoes; set potatoes and liquid aside. Combine flour and next 5 ingredients in a large bowl; make a well in center of mixture. Combine sweet potatoes, reserved liquid, eggs, oil, and sugar, stirring well; add to flour mixture, stirring just until moistened. Stir in pecans and raisins. Pour batter evenly into 3 greased and floured 8- x 4-inch loafpans. Bake at 350? for 1 hour or until a wooden pick inserted in the center comes out clean, covering with aluminum foil after 50 minutes to prevent excessive browning. Cool in pans on a wire rack 10 minutes; remove from pans, and cool on wire racks. Store in airtight containers overnight. Yield: 3 loaves. * 1 (14 1/2 -ounce) can cooked mashed sweet potatoes may be substituted. Substitute 1 (6-ounce) can pineapple juice for 2/3 cup potato liquid. Yields 3 Loaves
Honey-bran Bread
Ingredients & Directions 1 1/2 c Milk 2 ts Sugar 1/2 Stick unsalted butter (4tb.) 2 pk Dry yeast 1/3 c Honey 1 c Whole wheat flour 4 ts Salt 1 c Unprocessed coarse bran 1/2 c Warm (110 F.) water 4 c White flour (more if needed) In saucepan, combine milk, butter, honey and salt and stir over med. heat until butter melts. Remove from heat and let cool to warm. Meantime, in lge. mixing bowl, combine warm water, yeast and sugar. Let “work” until foamy, abt. 10 min. Beat cooled milk mixture into yeast mixture, then beat in whole wheat flour and bran; beat thoroughly. Gradually add all-purpose flour until mixture is too stiff to beat. Turn dough out onto lightly floured surface and knead in remaining flour or as much as needed until dough is smooth and has a light sheen. Note Well: Properly kneaded dough will NOT stick to surface or hands or mixing bowl if using machine fitted with dough hook. Form dough into ball and place in large lightly oiled or greased bowl, and turn once so greased side is up. Cover, place in warm, draft-free place & let rise until doubled in bulk, abt. 1 hr. Punch down, and turn out onto lightly floured surface and knead lightly–just enough to expell any remaining air. Halve dough, cover with towell, let rest abt. 10 min. Form each half of dough into a loaf. To make pan loaf, roll dough into rectangle 1/2″ thick and abt. as wide as length of pan. Roll up jelly roll fashion pinching closed seam as you roll. Tuck ends under and place loaf seam side down in greased loaf pan. Let rise again until doubled in bulk. Place loaves in center of preheated 425 F. oven and bake for 15 min. Reduce oven to 350 and continue baking until loaves shrink slightly from sides of pan, abt. 20 min. or so. Turn loaves from pan, set on oven shelf an bake 5 min. more or until a firm rapping on bottom makes hollow sound. Brush tops with melted butter and cool on racks. Yields 1 servings
