Internet Warfare 0 Report post Posted May 31, 2004 Here are A LOT of recipies for the cooks here. I'll be adding everything within a few days. DESSERTS: The Real Neiman Marcus Chocolate Chip Cookie Cinnabon Cinnamon Rolls Clone Snow Ice Cream Peach Ice Cream Easy Mint Chocolate Chip Ice Cream One Bowl Chocolate Fudge Cherry Dessert Chocolate Almond Fudge Banana Bread Orange Freezes Lollipop Cookies Warm Chocolate Cakes With Berries Pecan Dreams Fruit Salad Cream Cheese Cookies Mrs Fields-MANY RECIPIES for COOKIES and more Hostess Twinkies Ben & jerry's fresh georgia peach ice cream Oreo Cookies Arby's Jamocha Shake Orange Julius Snacks: Auntie Anne's Pretzels Nabisco Snack Well's Banana Snack Bars Deviled Eggs Nabisco Nilla Wafers beef jerky (image) more deserts!: Angel Food Cake Creamy Chocolate Pie New York Cheesecake Fudge turkey day special!: regular turkey meal Appetizers 1)Corn Fritters 2)Cheese Ball 3)Sugar Coated Pecans Beverages 1)Cranberry Tea 2)Luscious Eggnog Desserts 1)Apple Cranberry Crisp 2)Baked Apricots Side dishes 1)Alyson's Broccoli Salad 2)Annie's Turkey Salad THE BIRD Veggie x-bird Thanksgiving 1)Hot Artichoke Dip 2)Pumpkin Tart With Pecan Crust random: Strawberry Slushie Egg Nog crab wonton Kimchee McDonalds Big Mac Sauce apple pie mcrib french fries burgers original milkshake Olive Garden bread sticks chicken formaggio pizza tiramisu Pizza Hut pizza hut dough pizza hut sauce and toppings Other "famous" food Hidden Valley Ranch Dressing Mix-dressing Papa John's® Pizza Dipping Sauces [TGI Friday's Soy Sauce Dressing Boston Chicken Spicy Rice Taco Bell Cinnamon Twists Popeye's Dirty rice IHOP Pancakes Snapple® Iced Tea(Lemon Flavor) Red Lobster Cheese Biscuits Taco Bell® Chicken Fajita! Seasoning Mix In-N-Out® Double-Double® Popeye's Fried Chicken Denny's Cheese Soup Boston Chicken & KFC Rotisserie Style Chicken Starbucks® Frappuccino® Starbucks® Mocha Coconut Frappuccino® Easy Chocolate Truffles Belgian Coffee Cake Bloody Sausage Candy Cinnabon® CinnabonStix® Cinnabon® Icescape®-strawberry, orange, mochalatta Cinnabon® Strawberry Lemonade & Mochalatta Chill® Chocolate Cheesecake Raspberry Amaretto Cheesecake Berry Cheesecake Lemon & Berry Cheesecake CHEESECAKE FACTORY BANANA CREAM CHEESECAKE Red Velvet Chocolate Cake fresh fruit smoothie HOME MADE REESES CUPS (link) HIP DIP...Fudge Fondue Frozen Chocolate Mousse Squares breakfast food Belgian Waffles crepes sugar free low fat recipe for pancakes a few different kinds of pancakes (link) Vegan/Veggie Friendly vegetarian pizza vegan sandwich Share this post Link to post Share on other sites
Guest I Got Banned for Sucking Report post Posted May 31, 2004 Here's another one that I posted on WDI: Ingredients Plate Microwave Block of chocolate Method Place chosen block on plate - microwave for around one minute It looks normal until you poke it. Oh, what a treat... Share this post Link to post Share on other sites
Internet Warfare 0 Report post Posted May 31, 2004 The Real Neiman Marcus Chocolate Chip Cookie Servings: 15 Large Cookies INGREDIENTS ********* 1/2 cup unsalted butter, softened, 1 cup brown sugar, 3 tablespoons granulated sugar, 1 egg, 2 teaspoons vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 3/4 cups flour, 1 1/2 teaspoons instant coffee, slightly crushed 8 oz. semisweet chocolate chips. Preparation Instructions: 1. Cream the butter with the sugars until fluffy. 2. Beat in the egg and the vanilla extract 3. Combine the dry ingredients and beat into the butter mixture. 4. Stir in the chocolate chips. 5. Drop by large spoonfuls onto a greased cookie sheet. 6. Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. Cinnabon Cinnamon Rolls Clone <http://www.thedailyrecipe.com/the%20daily%20recipe/famous1.jpg[/img>] Serving Size : 12 Categories : Rolls INGREDIENTS: DOUGH 1/4 cup warm water, 1 cup milk -- room temperature 1 large egg -- beaten, 1/4 cup butter -- softened, 1 tablespoon sugar 1/2 teaspoon salt, 4 cups all purpose white flour 1/2 package instant vanilla pudding mix (3.4 oz box) 1 tablespoon bread machine yeast FILLING 1 cup brown sugar -- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened CREAM CHEESE CINNAMON FROSTING 1/2 teaspoon cinnamon 4 ounces cream cheese -- softened, 1/4 cup butter -- softened 1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered sugar ********* Preparation Instructions: Dough; (Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly). Filling In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cream Cheese Cinnamon Frosting In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. This recipe has been adjusted so that the dough can be prepared in your bread machine. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket. Snow Ice Cream 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 1 1/2 teaspoons vanilla extract 3/4 cup white sugar 1 gallon snow 1. In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once. Peach Ice Cream 6 eggs, beaten 3 1/2 cups white sugar 10 fresh peaches, pitted and chopped 4 cups heavy cream 2 cups half-and-half cream 2 teaspoons vanilla extract 3/4 teaspoon salt 1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well. 2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions. Mint Chocolate chip Ice cream 2 cups 2% milk 2 cups heavy cream 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food coloring (optional) 1 cup miniature semisweet chocolate chips 1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring. 2. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. One Bowl Chocolate Fudge 16 ounces semisweet chocolate 1 (14 ounce) can sweetened condensed milk 2 teaspoons vanilla extract 1 1/2 cups chopped walnuts 1. Line an 8x8 inch square dish with aluminum foil. 2. Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan. 3. Refrigerate 2 hours, until firm. Cut into squares. Cherry Dessert 1 ¼ cups graham cracker crumbs 3/4 cup margarine, melted 1 (8 ounce) package cream cheese 1/2 cup white sugar 1 dash vanilla extract 1 dash almond extract 1 cup heavy cream 1 (12 ounce) can cherry pie filling 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In small bowl, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Bake 5 minutes. Cool. 2. In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving. Chocolate Almond Fudge 4 cups white sugar 1 (7 ounce) jar marshmallow creme 1 (12 fluid ounce) can evaporated milk 1 tablespoon butter 2 cups HERSHEY®'S Semi-Sweet Chocolate Chips 1 (7 ounce) bar HERSHEY®'S Milk Chocolate Bar, broken into pieces 1 teaspoon vanilla extract 3/4 cup chopped toasted almonds 1. Line 9-inch square pan or 13x9x2-inch pan with foil, extending foil over edges of pan. 2. In heavy 4-quart saucepan, stir together sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil, stirring constantly, 7 minutes. Remove from heat; immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla and almonds, if desired. Pour mixture into prepared pan; cool until firm. 3. Use foil to lift fudge from pan; peel off fudge. Cut into 1-inch squares. Store in tightly covered container. Banana Bread 1/2 cup solid vegetable shortening 1 cup sugar 2 eggs 3/4 cup mashed ripe bananas 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups flour 1/2 cup macadamia nuts Pinch of cinnamon 1. Preheat the oven to 350 degrees. 2. Oil and flour a 9x5x3-inch loaf pan. 3. Using an electric mixer, cream the shortening and sugar. With the mixer running on medium speed, add the eggs one at a time. Add the bananas and mix well. Add the baking soda, salt, flour, nuts and cinnamon and mix thoroughly. The dough will be sticky. 4. Pour the dough into the prepared pan and bake about one hour or until the center is brown and set. Orange Freezes 2 pints orange sherbet 1 pint vanilla ice cream 1 liter lemon lime soda or lemon lime seltzer 1 lime, for garnish, optional 1. For each freeze, in a blender combine 3 scoops orange sherbet and 1 scoop vanilla ice cream. Add 1/4 liter lemon lime soda or lemon lime seltzer and 4 ice cubes to the blender. Set blender top in place and blend on high setting until frothy and smooth. Pour into fountain or tall glass and garnish glass rim with a round of lime and a straw. Repeat with remaining ingredients. Lollipop Cookies Cookies: 3/4 cup granulated sugar 6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature 2/3 cup vegetable shortening 1 egg 1/4 teaspoon pure vanilla extract 1/2 teaspoons baking powder 3 1/2 cups flour Lollipop Centers: 1 cup sugar 3 tablespoons glucose 1/2 cup water Few drops food coloring Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours. On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan. Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container. Warm Chocolate Cakes With Berries Chocolate Cakes: 1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds 8 ounces bittersweet chocolate, chopped 1/2 teaspoon instant espresso powder 4 large eggs 4 large egg yolks 2/3 cup granulated sugar 4 teaspoons all-purpose flour, plus more for dusting molds 3 tablespoons Frangelico or hazelnut liqueur 1 cup fresh raspberries 1 cup fresh strawberries Fresh mint, for garnish Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour. In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter. Preheat oven to 450 degrees F. Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny. Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm. Pecan Dreams 1 1/2 cups confectioners' sugar 1 cup all-purpose flour 1 8-ounce package cream cheese, at room temperature 1/2 cup (1 stick) butter, at room temperature 1 cup chopped pecans Topping: 1 cup heavy cream 2 tablespoons granulated sugar 1 cup Heath Bits O' Brickle Toffee Bits Preheat oven to 350 degrees F. Lightly grease a 9 x 2-inch square pan. Stir together confectioners' sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely. For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits. Spread over cake. Cut into squares. Store in refrigerator. Fruit Salad 1/4 cup freshly squeezed lime juice 1/4 cup sugar 1/2 pineapple, peeled, cored, and cut into 1-inch pieces 1 mango, peeled, pitted, and cut into 1-inch pieces 2 kiwis, peeled and sliced 1/2 pound grapes, picked off stems 1/2 small melon, peeled, seeded, and cut into 1-inch pieces 1 pint any seasonal berries In a small bowl, whisk together the lime juice and the sugar. Place cut up fruit in a large salad bowl, pour sugar lime mixture over fruit. Taste and adjust seasonings with more lime or sugar as needed. Cream Cheese Cookies Yield: 36 Servings Ingredients 1/4 c butter; softened 1/2 c cream cheese; softened 3/4 c sugar 1 egg 1 ts vanilla extract 2 c all-purpose flour 1/4 ts baking soda 1/4 ts salt 1 egg white; lightly beaten colored sugar; for -decoration Instructions Preheat oven to 350 F. Beat butter, cream cheese, and sugar together until fluffy. Add egg and vanilla extract, and mix well. In another bowl, sift flour, baking soda, and salt together, and stir into butter mixture. Wrap and refrigerate until chilled, about 4 hours. Divide dough into quarters. Working with one section at a time, roll on well-floured surface to 1/4 inch thickness. cut, using cookie cutters. Brush tops with egg white and sprinkle with colored sugar. Bake on greased cookie sheets for 8-10 minutes. Makes 3 dozen. (Two tips from me: Don't forget to sprinkle sugar on top; it really does make the cookie taste better. Also, while it's not necessary to use cookie cutters, they really are a lot more fun to eat when they're in pretty shapes!) MRS FIELDS' APPLE OATMEAL COOKIES Categories: Cookies, Mimi Yield: 48 servings 2 1/2 c Flour 1 c Quick oats (not instant) 1/2 ts Salt 1 ts Soda 1 ts Cinnamon 1/4 ts Cloves 2 ts Grated lemon zest 1 c Dark brown sugar, packed 3/4 c Butter 1 lg Egg 1/2 c Unsweetened applesauce 1/2 c Honey 1 c Fresh apple, peeled and Finely chopped (1 med apple) 1 c Raisins (6 oz) Topping: 1/2 c Quick oats Preheat oven to 300*F. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden. MRS FIELDS' APPLESAUCE OATIES Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 c Quick oats 1 1/2 c Flour 1 tsp Baking powder 1/2 tsp Soda 1/2 tsp Salt 1 tsp Cinnamon 1/2 tsp Nutmeg 1 c Lt brown sugar -- packed 1/2 c Sugar 1/2 c Butter -- softened 1 lg Egg 3/4 c Applesauce 1 c Semisweet chocolate chips 1 c Raisins 1 c Chopped walnuts Preheat oven to 375*F. In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface. Mrs Fields Apricot Nectar Cookies Categories: Cookies Yield: 36 servings 2 3/4 c All-purpose flour 1 ts Baking soda 3/4 c White sugar 1/4 c Dark brown sugar; packed 1 c Salted butter; softened 1 lg Egg 1/4 c Apricot nectar 1/2 c Apricot preserves 1/4 c Dried apricots; chopped Preheat oven to 300-degrees. In a medium bo wl combine flour and baking soda. Mix well with a wire wish and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula. Mrs Fields Banana Nut Cookies Serving Size : 48 Categories : Cookies Amount Measure Ingredient -- Preparation Method 2 2/3 C FLOUR 1/2 Tsp SODA 1/4 Tsp SALT 1 C LT BROWN SUGAR -- PACKED 1/2 C SUGAR 1 C BUTTER -- SOFTENED 1 Lg EGG 1 Tsp BANANA LIQUEUR OR EXTRACT 3/4 c MASHED RIPE BANANA 2 c SEMISWEET CHOCOLATE CHIPS 1 c CHOPPED WALNUTS PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE. Mrs Fields Black and Whites Categories: Cookies Yield: 36 servings 2 1/4 c All purpose flour 1/2 c Unsweetened cocoa powder 1/2 ts Baking soda 1/4 ts Salt 1 c Dark brown sugar; packed 3/4 c White sugar 1 c Salted butter; soft 3 lg Eggs 2 ts Pure vanilla extract 5 1/4 oz Semisweet chocolate bar - coarsely chop 5 1/4 oz White chocolate bar; -coarsely chop Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool flat surface. Yield: 3 dozen. *NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes and found I had to leave them in the oven a little longer. Mrs Fields Butterscotch Pecan Cookies Categories: Cookies Yield: 30 servings 2 1/2 c Flour 1/2 ts Soda 1/4 ts Salt 1 1/2 c Dark brown sugar; packed 1 c Butter; softened 2 lg Eggs 2 ts Vanilla extract 1 c Chopped pecans (4 oz) 1 c Whole pecans (3 oz) Caramel glaze: 8 oz Caramels 1/4 c Heavy cream PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER. MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE 1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE WITH A SPATULA. TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT. DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A SPOON OR FORK. Mrs Fields Carrot Fruit Jumbles Categories: Cookies Yield: 48 servings 2 1/2 c Flour 1 ts Soda 1/2 ts Baking powder 1/2 ts Ground cloves 2 ts Cinnamon 1/4 ts Salt 1 c Quick oats (not instant) 3/4 c Dark brown sugar; packed 3/4 c Sugar 1 c Butter; softened 2 lg Eggs 2 ts Vanilla extract 2 c Grated carrots (2-3 medium Carrots) 1/2 c Crushed pineapple; drained 1 c Chopped walnuts (4 oz) Preheat oven to 350*f. In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set aside. In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.. Add carrots, pineapple and nuts, and blend until combined. Batter will appear lumpy. Add flour mixture and blend at low speed until just combined. Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15 minutes, taking care not to brown cookies. Immediately transfer cookies with a spatula to a cool, flat surface. Mrs Fields Cashew and Coconut Cookies Categories: Cookies Yield: 30 servings 2 1/4 c Flour 1/2 ts Baking soda 1/4 ts Salt 3/4 c Light brown sugar 1/2 c Sugar 3/4 c Butter; softened 2 lg Eggs 2 ts Vanilla 1/2 c Sweetened shredded coconut 1 c Chopped raw cashews; -unsalted 1 c Chopped dates 1/4 c Sweetened shredded coconut Reserved for topping Preheat oven to 300*F. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, and beat until smooth. Add flour mixture, coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or until bottoms turn golden brown. With a spatula, transfer to a cool, flat surface. Mrs Fields Chocolate Chip Cookies Categories: Cookies Yield: 112 servings 2 c Butter 2 c Sugar 2 c Brown suga 4 Eggs 2 ts Vanilla 4 c Flour 5 c Oatmeal flour* 1 ts Salt 2 ts Baking powder 2 ts Baking soda 24 oz Chocolate chips 3 c Chopped nuts 8 oz Hershey bar(grated) Preheat oven to 375 F. Cream butter and sugars together, add flour, oatmeal powder, salt, baking powder, and baking soda. Then add chips, chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough, 2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure 5 cups oatmeal. Put in blender or processor, and grind until powdered. Mrs.Fields Chocolate Mint Cookies Categories: Cookies Yield: 36 servings 2 2/3 c All-purpose flour 1/2 ts Baking soda 1/4 ts Salt 1/2 c Unsweetened cocoa powder 3/4 c Light brown sugar; packed 2/3 c White sugar 1 c Salted butter; softened 3 lg Eggs 1 ts Pure mint extract 10 oz Mint chocolate chips Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bow, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low spead just until combined. Do not overmix Drop dough by rounded tablespoonsfuls onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to a cool, flat surface. HOCOLATE RAISIN COOKIES Categories: Cookies, Mimi Yield: 48 servings 1 c BUTTER,DIVIDED 2 oz UNSWEETENED BAKING CHOCOLATE 2 1/4 c FLOUR 1/2 ts SODA 1/4 ts SALT 1 c DARK BROWN SUGAR, PACKED 1/2 c SUGAR 2 lg EGGS 2 ts VANILLA EXTRACT 1 1/2 c RAISINS 1 c SEMISWEET CHOCOLATE CHIPS PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR 20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY WITH A SPATULA. hoconut Macaroons Categories: Cookies Yield: 20 servings 1/4 c Sugar 2 tb Pure almond paste 1 c Shredded sweetened coconut 1/3 c Mini semisweet choc chips 3 lg Egg whites 1/2 ts Cream of tartar Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl. Using your fingers, work paste into sugar completely. Add coconut and chocolate chips and stir to combine. In a clean medium-sized bowl beat egg whites until fluffy using absolutely clean beaters. Add cream of tartar and beat on high until stiff peaks form. Add half of beaten egg whites to coconut mixture and combine to lighten. Fold in remaining whites gently being careful not to deflate. Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20 minutes until tops are lightly browned. Cool 1 minute on cookie sheets before transferring cookies to a cool surface. innamon Maple Rings Categories: Cookies Yield: 48 servings 2 c All-purpose flour 1/4 c Sugar 1 c Butter; chilled Sliced into 8 pieces 1/4 c Maple syrup; chilled 2 tb Ice water; or as needed Filling: 1/4 c Sugar 4 ts Ground cinnamon Topping: 1/4 c Maple syrup Recipe by: Ruth Burkhardt (KKBG35A) Combine flour and sugar in a medium bowl using an electric mixer set on medium speed. Add butter and mix until the dough forms small, pea-sized pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed until dough can be formed into a ball, do not overmix or the dough will be tough! Separate dough into 2 balls andflatten into disks. Wrap dough tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs. To Prepare the Filling: Combine the sugar and cinnamon in a small bowl. Preheat oven to 325d F. Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10 inches wide, 15 inches long, and 1/8 inch thick. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour. Using a sharp thin knife, cut 1/4 inch slices from each roll. Place slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with 1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown. Immediately transfer cookies to a cool, flat surface. Gingersnaps Categories: Cookies Yield: 30 servings 2 1/2 c Flour 1/2 ts Soda 1/4 ts Salt 2 ts Ginger 1 ts Crystallized ginger; diced 1/2 ts Allspice 1/2 ts Black pepper 1 1/4 c Dark brown sugar; packed 3/4 c Butter; softened 1 lg Egg 1/4 c Unsulfured molasses Preheat oven to 300d F. In a medium bowl combine flour, soda, salt, ginger, crystallized ginger, allspice and pepper. Mix well and set aside. In a large bowl, mix sugar and butter with an electric mixer set at medium speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Chill the dough in the refrigerator for 1 hour--the dough well be less sticky and easier to handle. Form dough into balls 1 inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart. Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a cool, flat surface. Mrs Fields Krispies Categories: Cookies. Yield: 36 servings 2 c Flour 1/4 ts Salt 1/2 ts Soda 1/2 c Dark brown sugar, packed 1/2 c Sugar 3/4 c Butter, softened 1 lg Egg 2 ts Vanilla extract 1 c Crispy rice chocolate bar Coarsely chopped Preheat oven to 300*F. In a medium bowl combine flour, salt and soda. Mix well and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl and add egg and vanilla. Beat at medium speed until light and fluffy. Add flour mixture, rice cereal and chocolate chunks. Blend at low speed just until blended. Drop by rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake for 22-24 minutes. Immediately transfer cookies to a cool flat surface. b]Mrs Fields Lacy Oatmeal Cookies[/b] Categories: Cookies Yield: 96 servings 1 c Rolled oats; quick-cooking 1/4 c All-purpose flour 1/2 ts Salt 1 1/2 ts Baking powder 1 c Granulated sugar 1/2 c Butter; softened 1 Egg 1 ts Vanilla extract Recipe by: Mrs. Fields Cookie Book Preheat oven to 325 degrees; cover baking sheets with foil, then coat with nonstick cooking spray. In a medium bowl, combine the oats, flour, salt and baking powder; mix well with a wire whisk and set aside. In a large bowl, combine the sugar and butter with an electric mixer on medium speed to form a grainy paste. Add the egg and vanilla extract; beat until smooth. Add the flour mixture and blend just until combined. Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. Let cool, then peel the cookies from the foil with your fingers. Be sure to respray the cookie sheets between batches. [/b]Mrs Fields' Lemon Chocolate Chip Buttons[/b] Categories: Cookies, Mimi Yield: 48 servings 2 c Flour 1/2 ts Soda 1 ts Ground coriander 3/4 c Butter, softened 1 c Sugar 2 lg Eggs 1 1/2 ts Lemon extract 1 1/2 c Miniature chocolate chips Preheat oven to 300* F. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste. Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface. MRS FIELDS LEMON MACADAMIA COOKIES Serving Size : 36 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c FLOUR 1/2 ts BAKING SODA 1/4 ts SALT 1 c LT BROWN SUGAR,PACKED 1/2 c SUGAR 1/2 c BUTTER, SOFTENED 4 oz CREAM CHEESE, SOFTENED 1 lg EGG 1 t LEMON EXTRACT 1 1/2 c MACADAMIA NUTS, UNSALTED -PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE, AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN Mrs Fields Lemon Poppy Seed Cookies Categories: Cookies Yield: 1 servings 2 c All-purpose flour 1/2 ts Baking powder 1 1/2 ts Freshly grated lemon zest 1 ts Ground corriander 2 tb Poppy seeds 1/4 c Salted butter; softened 1 c White sugar 2 lg Egg yolks 1 lg Egg 1 1/2 ts Pure lemon extract Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Mrs Fields Linzer Cookies Categories: Cookies Yield: 24 servings Cookies 1 1/2 c Flour 1/2 c Ground almonds 1/2 ts Baking powder 1/4 ts Salt 1/2 ts Cinnamon 3/4 c Butter; softened 3/4 c Sugar 2 Egg yolks 1 ts Vanilla 1 ts Almond extract Filling: 1/2 c Raspberry jam 1 ts Grated lemon peel Topping 1/4 c Confectioners' sugar 1/2 c Sliced almonds (2 oz) Preheat oven to 300d F. In medium bowl combine flour, almonds, baking powder, salt and cinnamon with wire whisk. In large bowl with an electric mixer cream butter and sugar. Add egg yolks, the vanilla and almond extracts, and beat at medium speed until light and fluffy. Add the flour mixture and blend at low speed until just combined. Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. With index finger press an indentation in center of each ball to hold filling. Bake 22-24 minutes or until just golden brown on bottom. Transfer cookies to a cool,, flat surface. In a small bowl combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled cookie. If you wish to add an extra decorative touch, sift confectioners' sugar over cookies and place sliced almonds in the jam filling. [/b]Mrs Fields Malted Milk Cookies[/b] Categories: Cookies Yield: 42 servings 1/8 c All purpose flour 3/4 c Plain malted milk powder 1/2 ts Baking soda 1/4 ts Salt 1 c White sugar 1/2 c Light brown sugar; firmly 1 c Salted butter; softened 2 lg Eggs 2 ts Pure vanilla extract 2 tb Sweetened condensed milk 12 oz Milk choc. chips Preheat oven to 300. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula. Mrs Fields Maple Pecan Butterballs Categories: Cookies Yield: 24 servings 1 1/4 c Flour 1/2 ts Soda 1 ts Cinnamon 3/4 c Pecans; finely ground in Food processor or blender 1/2 c Butter; softened 2/3 c Sugar 1/4 c Maple syrup 1 lg Egg Recipe by: Ruth Burkhardt (KKBG35A) Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter until slightly browned. Mix ingredients well with a wire whisk and set aside. In a medium bowl cream butter and sugar with an electric mixer until mixture forms a grainy paste. Add syrup and egg and beat until slightly thickened. Add the flour mixture and blend at low speed just until combined. Place dough in plastic bag and refrigerate until firm, about 1 hour. Remove dough from refrigerator and shape into 1-inch balls. Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes or until cookie bottoms are golden brown. Immediately transfer to a cool, flat surface. Mrs Fields Marbles Categories: Cookies Yield: 30 servings 2 c All purpose flour 1/2 ts Baking powder 1/4 ts Salt 1/2 c Light brown sugar 1/2 c White sugar 1/2 c Salted butter; softened Egg 1/2 c Sour cream 1 ts Vanilla 1 c Chocolate chips Preheat oven 300. In med bowl, combine flour, baking powder, and salt with wire whisk. Set aside. Combine sugars in a lg bowl using an electric mixer set at med speed. Add butter and beat until batter is grainy. Add egg, sour cream, and vanilla, and beat at med speed until light and fluffy. Scrape bowl. Add flour mixture and blend at low speed until just combined. Do not overmix. Place chocolate chips in double boiler over hot but not boiling water. Stir constantly until melted. OR, microwave, stirring every 20 sec until melted. Cool chocolate for a few minutes and pour over cookie batter. Using a wooden spoon or rubber spatula, lightly fold melted chocolate into the dough. Do not mix chocolate completely into cookie dough. Drop by rounded T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown. Quickly transfer cookie to a cool surface. Mrs Fields Mocha Chunk Cookies Categories: Cookies Yield: 48 servings 2 1/2 c All-purpose flour 1/3 c Unsweetened cocoa powder 1/2 ts Baking soda 1/4 ts Salt 2 ts Instant coffee crystals - (french roast or other Coffee) 2 ts Coffee liqueur 1 c White sugar 3/4 c Dark brown sugar; packed 1 c Salted butter; softened 2 lg Eggs 10 oz Semisweet chocolate bar - coarsely chopped Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk and set aside. In a small bowl dissolve coffee crystals in coffee liqueur and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape adown sides of bowl. Then add eggs and dissolved coffee crystals, and beat at medium speed until smooth. Add the flour mixture and chocolate chunks, and blend at low speed just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. MRS FIELDS NUTTY WHITE CHUNK COOKIES Categories: Cookies, Mimi Yield: 1 servings 2 1/4 c FLOUR 1/2 ts SODA 1/4 ts SALT 1 c LT BROWN SUGAR, PACKED 1/2 c SUGAR 3/4 c BUTTER, SOFTENED 2 lg EGGS 2 ts VANILLA EXTRACT 1 c PECANS, CHOPPED (4 0Z) 1 1/2 c WHITE CHOCOLATE BAR (8 OZ) COARSELY CHOPPED PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND SALT MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF BOWL. ADD EGGS AND VANILLA AND BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE. Mrs Fields' Orange Chocolate Chunk Cookies Categories: Cookies, Mimi Yield: 1 servings 2 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 ts Grated orange peel 1 c Sugar 1/2 c Light brown sugar, packed 1 c Butter, softened 2 lg Eggs 1 ts Orange extract 1 1/2 c Semisweet chocolate bar Coarsely chopped (8 oz) Preheat oven to 300*F. In a medium bowl combine flour, soda, salt and orange peel. Mix well and set aside. In a large bowl blend sugars with electric mixer at medium speed. Add butter and beat to form a grainy paste, scraping sides of bowl as needed. Add eggs and orange extract, and beat at medium speed until light and fluffy. Add the flour mixture and chopped chocolate. Blend on low speed just until mixed. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface. Mrs Fields Original Cookies Categories: Cookies Yield: 30 servings 1/2 c Butter 1/2 c Sugar 1/2 c Brown sugar 1 Egg 1/2 ts Vanilla 1 1/4 c Oatmeal 2 oz Plain hershey bar 1 c Flour 1/4 ts Salt 1/2 ts Baking powder 1/2 ts Baking soda 6 oz Chocolate chips Put oatmeal in blender, blend till powder, set aside. Grate hershey bar in blender or by hand, set aside. Cream together butter, sugar and brown sugar. In large bowl, mix oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and sugar mix to dry ingredients. Add chocolate chips and grated hershey bar. Make golfball size cookies, bake on ungreased cookie sheet for 6 minutes at 375 degrees. Mrs Fields Party Time Cookies Categories: Cookies Yield: 36 servings 3/4 c Salted butter; soft 1/3 c Sugar 1 ts Vanilla 1/3 ts Almond extract 1 c Flour 1 c Semisweet chocolate chips 1 c Slivered almonds Preheat oven to 350 F. Cream butter and sugar together in a medium bowl using an electric mixer set at medium speed. Add extracts and beat well. Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1 1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hands or bottom of drinking glass into 1/2 inch thick rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer cookies to a cool, flat surface. Mrs Fields Peanut Butter Chocolate Bars Categories: Cookies Yield: 24 servings 8 md Butter cookies 1/4 c Salted butter; melted Chocolate layers: 2 1/2 c Milk choc chips(15 oz) Peanut butter filling: 1 1/2 c Creamy peanut butter 1/2 c Salted butter; softened 3 c Confectioners' sugar 2 ts Pure vanilla extract *Crush cookies until finely ground. Add butter & mix. Press crumb mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to room temperature. *Melt chocolate. Pour half into pan & smooth evenly over crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut butter & butter together until smooth using electric mixer. Slowly beat in confectioners' sugar & vanilla. Beat until smooth. Spread mixture over chilled chocolate layer. Pour remaining warm chocolate over top & spread smoothly. Chill in refrigerator one hour. Yields 24-36 bars. Mrs Fields Peanut Butter Cookies Categories: Cookies Yield: 1 servings 2 ts Vanilla 1 c Peanut butter; creamy 3 Eggs 1 c Butter; softened 1 1/4 c Sugar 1 1/4 c Dark brown sugar 1/4 ts Salt 1/2 ts Baking soda 2 c Flour Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies. Bake for 8-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula Mrs Fields Peanut Butter Cream -Filled Cookies Categories: Cookies, Snacks, Peanut BUTT Yield: 36 servings Mmmm---------------- -----------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 Mmmmm--------------- ------------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. Mrs Fields Peanut Butter Oatmeal Ranch Cookie Categories: Cookies Yield: 42 servings 3/4 c Whole wheat flour 3/4 c Flour 1/2 ts Baking powder 1 c Oats/old fashioned or quick 1 c Light brown sugar 1/2 c Butter; softened 1/2 c Creamy peanut butter 1/4 c Honey 2 lg Eggs 2 ts Vanilla 1 c Raisins 1/2 c Sunflower seeds Preheat oven to 300*F. In a medium bowl combine flours, baking powder and oats. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape down sides of bowl. Add the flour mixture, raisins and sunflower seeds. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until bottoms turn golden brown. Immediately transfer cookies with a spatula to a cool, flat surface. Mrs Fields Pecan Pie Bars Categories: Cookies Yield: 1 servings Pastry: 1 1/2 c All-purpose flour 1/2 c Salted butter; chilled 5 tb Ice water; (5 to 6) Filling: 5 tb Salted butter 1 c Dark brown sugar; firmly pac -k 1/2 c Light corn syrup 2 ts Pure vanilla extract 3 lg Eggs; beaten 1 1/2 c Chopped pecans Preheat oven to 350-degrees F. In a medium bowl combine flour and chilled butter with a pastry cutter until dough resembles coarse meal. Add water gradually and mix just until dough holds together and can be shaped into a ball. Or, use a food processor fitted with metal blade to combine four and butter until they resemble coarse meal. Add watter by tablespoonfuls and process just until a dough ball begins to form. Wrap dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or until firm. On floured board using a floured rolling pin, roll out dough into a 10x10-inch pan. Fold dough in half and then into quarters. Place it in an 8x8-inch baking pan. Unfold the dough and press it into the corners and up along the sides of the pan. Refrigerate 15 minutes. TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix until smooth. Add vanilla and eggs, and beat with spoon until thoroughly combined. Fold in chopped pecans. Pour the pecan filling into the pastry-lined pan. If dough extends beyond filling minsture trim dough with a knife. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each with a pecan half. Serve at room temperature or chilled. MRS FIELDS PECAN SUPREMES Categories: Cookies, Mimi Yield: 36 servings 2 c FLOUR 1/2 ts SODA 1/4 ts SALT 3/4 c QUICK OATS 3/4 c DARK BROWN SUGAR, PACKED 3/4 c SUGAR 1 c BUTTER, SOFTENED 2 lg EGGS 2 ts VANILLA EXTRACT 1 c CHOPPED PECANS (4 OZ) 1 c SEMISWEET CHOCOLATE CHIPS PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA, SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA. BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE, PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY TRANSFER COOKIES TO A COOL, FLAT SURFACE. [/b]Mrs Fields White Chocolate Chip[/b] Categories: Cookies Yield: 24 servings 2/3 c Butter plus 2 tbs. 1/2 c Sugar 1/2 c Dark brown sugar 1 Egg 1 ts Vanilla 1 1/2 c Flour 3 1/2 oz Macadamia nuts; chopped 6 oz White chocolate; chopped in Heat oven to 325. Grease cookie sheets. In large bowl with electric mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy. Reduce mixer speed to low, add flour, increase speed gradually and beat just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon onto cookie sheets. Bake about 15 minutes or until edges are slightly brown and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the remove to rack to cool completely. Mrs. Fields Carrot Cake Yield: 12 Servings CAKE 2 1/2 cups All-purpose flour 1 tbs Baking soda 1/4 tsp Salt 2 tsp Cinnamon 1 cup Light brown sugar, packed 1 cup White sugar 1 1/2 cup Butter, softened 3 large Eggs 2 tsp Pure vanilla extract 3 cups Grated carrots 1/2 cup Crushed pineapple, drained 1 cup (6-oz.) raisins 1 cup (4-oz.) chopped walnuts ICING 16 oz Cream cheese, softened 1/2 cup Salted butter, softened 1 tbsp Fresh lemon juice (about 1 large lemon) 2 tsp Pure vanilla extract 3 cups Confectioners' sugar Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature. PREPARE ICING: In a medium bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing. MRS. FIELD'S SWEETIE PIES Yield: 6 Servings 2 oz Unsweetened chocolate 3/4 c (4 oz) semisweet chocolate-chips 1/2 c Salted butter, softened 1 c White sugar 2 lg Eggs 2 ts Pure vanilla extract 1 1/2 c All purpose flour 1 c (6 oz) semi sweet chocolate-chips 1/2 c (3 oz) white chocolate chips 1/4 c (1/5oz) milk chocolate chips Preheat oven to 375F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with a wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scape down the sides of the bowl. Add the flour and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each bal to 1/2-inch thickness. Bake for 10-12 minutes. Transfer with a spatula to a cool, flat surface like your countertop. Hostess Twinkies Serving Size : 6 Categories : Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Margarine 1/2 c Crisco 1 c Sugar 3/4 c Evaporated milk 1 tb Vanilla posted by: splooshy Ben & jerry's fresh georgia peach ice cream Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruits Copycat Amount Measure Ingredient -- Preparation Method 2 c Ripe peaches -- finely chopped 1 1/4 c Sugar 1/2 Juice of lemon 2 lg Eggs 2 c Heavy or whipping cream 1 c Milk The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart. Oreo Cookies Categories: Cookies, Chocolate Yield: 6 servings --------------------------COOKIE-------------------------- 18 oz Devils food cake mix 2 tb Water 2 tb Cooking oil 1/4 c Bitter cocoa powder --------------------------FILLING-------------------------- 1 Envelope unflavored gelatin 1/4 c Cold water 1 c Crisco 1 ts Vanilla 1 lb Powdered sugar +1 cup Mix up cookies take small balls roll them in your hands place in cookie sheet bake 350 for 10 to 15 minutes let cool and put in filling. posted by: splooshy Arby's® Jamocha Shake Makes 2 large drinks. by Todd Wilbur 1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 3 cups vanilla ice cream 3 tablespoons chocolate syrup 1. Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar. 2. Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients. 3. Pour drink into two 16-ounce glasses. Orange Julius® Makes 2 16-ounce drinks. 1 1/4 cups orange juice 1 cup water 3 tablespoons egg white or egg substitute 1 teaspoon vanilla extract 1/4 cup sugar 1 1/2 cups ice Combine all of the ingredients except ice in a blender and blend on high speed for 15-30 seconds or until the sugar is dissolved. Add the ice and blend for another 10 to 15 seconds or so, until ice is mostly crushed yet still a bit coarse. ) Share this post Link to post Share on other sites
MarvinisaLunatic 0 Report post Posted May 31, 2004 I have about 75 actual cookbooks with actual recipes...if anyone wants a recipe for anything, I can probably find it. Share this post Link to post Share on other sites
Red Hot Thumbtack In The Eye 0 Report post Posted May 31, 2004 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 1 1/2 teaspoons vanilla extract 3/4 cup white sugar 1 gallon snow 1. In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once. Add yellow snow for sherbet. Share this post Link to post Share on other sites
Renegade 0 Report post Posted May 31, 2004 I'll just copy and paste what I found in some random word files. I have not tested any of these. KFC Original Fried Chicken. 1 frying chicken, cut into frying pieces The 11 herbs and spices 2 eggs, well beaten 2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. 1. Combine eggs and milk. Set aside. 2. Combine flour with the Italian dressing and soup mix. 3. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure. 4. Fry pieces over medium heat for 25 to 30 minutes, turning often. 5. Remove from fire. Drain and serve. Chicken Like the Colonel's -----ELEVEN SECRET SPICES----- 1 tablespoon Rosemary 1 tablespoon Oregano leaves 1 tablespoon Powdered sage 1 teaspoon Powdered ginger 1 teaspoon Marjoram 1 1/2 teaspoons Thyme 3 tablespoons Packed brown sugar 3 tablespoons Dry minced parsely 1 teaspoon Pepper 1 tablespoon Paprika 2 tablespoons Garlic salt 2 tablespoons Onion salt 2 tablespoons Powder chicken bouillon* 1 package Lipton tomato cup-a-soup mix * or 4 cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor. Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup. To use with flour: Add 1 oz. mix to a cup of flour for coating chicken. McDonald's® McRib™ Sandwich Ingredients: 1 JTM® Brand "Grillin' Ribs" pork patty 1 6 inch long sandwich bun 2 Tablespoons McDonald's® Barbecue sauce (see recipe under McNuggets®) 1 Tablespoon chopped white onion 3 sour dill pickle slices Note** J-T-M™ is the only brand of these pressed and formed pork patties that I've seen. They are shaped like a rack of ribs, just like at McDonald's®. I get them at Wal-Mart®. Look for them in the frozen meat section, near the pre-formed hamburger patties. Cooking Your McRib® 1. Preheat your griddle to 400°. Cook the pork patty just like a quarter pound beef patty. (consult the package directions for cooking times and other cooking options) 2. Toast the faces of both halves of the bun, using the bun toasting method described throughout this site. 3. On the toasted crown (top) half, apply the ready mixed barbecue sauce and follow that with the dill pickle slices, spread out evenly. 4. Put the cooked "rib" patty on next, then add the onions, followed by the heel. (bottom) 5. Wrap this masterpiece in a 12x16 sheet of waxed paper, let sit 5 minutes, then microwave on high about 15 seconds, still wrapped. 6. Enjoy a wonderful McRib® Sandwich! Important Notes: This is how we did it "back then". However, back then we also just used Bullseye® brand barbecue sauce. (original flavor) You might consider this option. Also---this having never been an "official" McDonald's® sandwich, different franchise operators may have prepared it a little differently. Like putting the onions on the crown side, or not putting pickles on it. Maybe they put sauce on both sides....etc...etc...Just customize it to the way YOU remember it. McDonald's® ORIGINAL Milkshakes! The milkshakes were changed in the early 80's to reduce the fat content and calories. These McDonald's shakes are how they tasted from the 50's through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY! McDonald's Milkshakes SPECIAL TOOLS: I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray Kroc used to sell to the McDonald brothers. (or... a blender works O.K.) Vanilla Shake 2 cups vanilla ice cream 1 cup whole milk 1/4 cup half & half 3 tablespoons sugar 1/8 teaspoon vanilla extract Chocolate Shake 2 cups vanilla ice cream 1 cup whole milk 1/4 cup half & half 2½ tablespoons chocolate flavor Nestle Quik Powder Strawberry Shake 2 cups vanilla ice cream 1 cup whole milk 1/4 cup half & half 3 tablespoons strawberry flavor Nestle Quik Powder Shamrock™ Shake 2 cups vanilla ice cream 1 cup milk 1/4 cup half and half 1/4 teaspoon MINT extract (not peppermint) 8 drops green food coloring 1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the DRINKMASTER, and mix on high speed until smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients. 2. Pour into two 12-ounce cups. Serves 2. Share this post Link to post Share on other sites
Internet Warfare 0 Report post Posted May 31, 2004 SNACKS Auntie Anne's Pretzels Categories: Desserts, Snacks Servings Size: 1 INGREDIENTS: 1 1/2 tsp Yeast, 1/2 tsp Brown sugar, 1 tsp Salt, 1 1/2 c Water, 4 c Bread flour, 2 tsp Baking soda, 2 c Warm water, 1/2 lb Butter, 2 Tbsp Honey, White sugar Brown sugar. ********* Preparation Instructions: Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture). Nabisco Snack Well's Banana Snack Bars Servings: 21 Snack Bars Nutrition Facts Serving size – 1 bar Servings – 21 Total fat (per serving) – 1.8g Calories (per serving) – 118 INGREDIENTS: 2 egg whites, 1 cup plus 5 tablespoons sugar, 2 tablespoons brown sugar, 2 tablespoons molasses, 1 1/2 cups banana puree* , 3 tablespoons shortening, 1/4 cup whole milk, 1/2 teaspoon vanilla butter nut extract, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda. ********* Preparation Instructions: 1. Preheat oven to 350°. 2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this. 3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks. 4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition. 5. In a separate bowl, combine the remaining ingredients. 6. While beating the wet mixture, slowly add the bowl of dry ingredients. 7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar. 8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan. 9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container. *Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy. Deviled Eggs [ingredients] -for now ill just say like 4 BOILED eggs for self serving but u can do any amount... if theres 4, u cut in half so its 8 actually, then take 2 out for the inside so it leaves u with 6 -mustard -ranch or mayonaise (i prefer ranch, but some ppl dont like ranch) -small zip lock bag -grinded pepper [directions] 1. cut all the boiled eggs in half... the hot dog way ... so its exactly even 2. get two of the most messed up ones and chop them up into tiny cubes then put them in the zip lock bag 3. also get all the yoke of the eggs out and also add that in the bag 4. put in mustard in the bag along with the chopped eggs and excess yoke... about a spoonful and a half.. (u realli got estimate as u go) 5. then put in ranch or mayo whichever u like 6. zip the bag up and start smushin!! lol looks disgustin i know.. and make sure u taste... i might needa add more mustard or ranch/mayo to fit ur taste! 7. then when u got it perfectl tasting good and all smushed, cut a tiny corner off with scissors 8. squeeze like cake frosting into the white eggs 9. slightly add some pepper if u wish! Nabisco® Nilla® Wafers by Todd Wilbur Makes 50 to 56 cookies. 1/2 cup powdered sugar 1/3 cup sugar 1/3 cup shortening 1 egg 1 teaspoon vanilla 1/8 teaspoon salt 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 tablespoon water 1. Preheat oven to 325 degrees. 2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. 4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies are light brown. Angel Food Cake 1-1/2 cups egg whites (about 12 or 13 egg whites) 1-1/4 tsp. cream of tartar 1/2 tsp. salt 1-1/2 cups granulated sugar 1 cup plus 1 tbsp. flour Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until the egg whites will stand upright. Fold in the flour and the sugar. Pour into ungreased tube pan and bake for one hour at 325 degrees. Creamy Chocolate Pie 1 cup water 2 tbsp. cornstarch 2 (14 oz.) cans sweetened condensed chocolate milk 4 oz. unsweetened chocolate 6 egg yolks, slightly beaten 4 tbsp. butter 1 tsp. vanilla 1 pie crust Whipped cream Stir together water and cornstarch. In heavy saucepan, combine condensed chocolate milk and egg yolks; still in cornstarch mixture. Cook over medium-low heat, stirring constantly until thick and bubbly, about 12 to 15 minutes. Remove from heat; stir in butter and vanilla. Spoon into pie crust. Chill 3 hours or until set. Top with whipped cream. Refrigerate leftovers. New York Cheesecake 1 cup graham cracker crumbs 1 cup plus 3 tbsp sugar 3 tbsp. butter, melted 5 pkgs (8 oz each) Philadelphia Cream Cheese 3 tbsp flour 1 tbsp. vanilla 3 eggs 1 cup sour cream Mix crumbs, 3 tbsp. sugar, and melted butter; press onto bottom of 9 inch springform pan. Bake at 350 degree for 8 minutes. Beat softened cream cheese, 1 cup sugar, flour and vanilla on medium speed until well blended. Add eggs 1 at a time, mixing on low speed just until blended. Blend in sour cream. Pour over crust. Bake at 350 degrees for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate overnight. Top with cherry of strawberry pie filling, if desired. Fudge 1-1/2 cups sugar 1/2 cup butter (1 stick) 1 (5 oz.) can evaporated milk (approx 2/3 cup) 1 (7 oz.) jar marshmallow crème 2 cups semi-sweet chocolate chips 1 tbsp. vanilla 2 cups chopped nuts Butter (or line with parchment paper) a 9x9x2 pan. Heat sugar, butter, milk, and marshmallow crème in a heavy 3 qt. pan over medium heat and bring to rolling boil, stirring constantly. Allow mixture to boil 5 minutes while stirring. At the end of the 5 minutes, add chocolate chips and stir until mixed. Remove from heat and add vanilla and nuts, stir until mixed. Pour into lined or buttered pan and cool overnight. Cut into squares. Share this post Link to post Share on other sites
Guest FrigidSoul Report post Posted May 31, 2004 You know, the guy who originally came up with the KFC recipes and then sold the franchise for boatloads of money went back to one 10 years later and had some of their chicken. He said they had just plain botched the recipes to hell and it tasted like strips of dead leather. Share this post Link to post Share on other sites
Internet Warfare 0 Report post Posted May 31, 2004 TURKEY DAY MEAL Appetizers.. Corn Fritters Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Ingredients 3 cups oil for frying 1 cup sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon white sugar 1 egg, lightly beaten 1/2 cup milk 1 tablespoon shortening, melted 1 (12 ounce) can whole kernel corn, drained Directions 1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). 2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. 3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels. Nutrition Info Servings Per Recipe: 12 Amount Per Serving Calories: 133 Total Fat: 7.8g Cholesterol: 20mg Sodium: 198mg Total Carbohydrates: 13.9g Dietary Fiber: 0.8g Protein: 2.7g Cheese Ball Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Ingredients 2 (8 ounce) packages cream cheese 1 (8 ounce) can crushed pineapple, drained 1 tablespoon diced onion 1 tablespoon chopped green bell pepper 1/4 tablespoon seasoning salt 1 cup chopped pecans Directions 1.Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt. 2. Form into a ball and roll in chopped pecans. Chill and serve with butter crackers. [Makes 20 servings] Nutrition Info Servings Per Recipe: 20 Amount Per Serving Calories: 127 Total Fat: 12.1g Cholesterol: 25mg Sodium: 101mg Total Carbohydrates: 3.3g Dietary Fiber: 0.7g Protein: 2.3g Sugar Coated Pecans Ingredients 1 egg white 1 tablespoon water 1 pound pecan halves 1 cup white sugar 3/4 teaspoon salt 1/2 teaspoon ground cinnamon Directions 1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. 2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. 3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. 4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. [Makes 12 servings] Nutrition Info Servings Per Recipe: 12 Amount Per Serving Calories: 328 Total Fat: 27.2g Cholesterol: 0mg Sodium: 150mg Total Carbohydrates: 22g Dietary Fiber: 3.7g Protein: 3.8g Beverages.. Cranberry Tea Prep Time: 15 Minutes Ready In: 15 Minutes Ingredients 3 teaspoons instant tea powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 6 cups boiling water 1 (3 ounce) package cherry flavored gelatin 1 cup orange juice 1/4 cup lemon juice 1 quart cranberry juice 1/2 cup white sugar Directions 1.Place the instant tea, allspice, cinnamon and nutmeg in a bag and steep in the boiling water for 5 minutes. Stir in the cherry gelatin and let mixture cool. Add the orange juice, lemon juice, cranberry juice and sugar. Mix until sugar is dissolved. Serve warm, keep any extra in the refrigerator. [Makes 12 servings] Nutrition Info Servings Per Recipe: 12 Amount Per Serving Calories: 118 Total Fat: 0.2g Cholesterol: 0mg Sodium: 28mg Total Carbohydrates: 29.4g Dietary Fiber: 0.2g Protein: 0.8g Luscious Eggnog Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 1 Hour 30 Minutes Ingredients 3 eggs, lightly beaten 1/3 cup white sugar salt to taste 2 1/2 cups milk 1 teaspoon vanilla extract 1 cup heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 1/2 cup rum (optional) 2 drops yellow food coloring 1 pinch ground nutmeg Directions 1.In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled. 2. In a chilled bowl, combine heavy cream, confectioners' sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately. [Makes 10 servings] Nutrition Info Servings Per Recipe: 10 Amount Per Serving Calories: 197 Total Fat: 11.5g Cholesterol: 101mg Sodium: 59mg Total Carbohydrates: 12.2g Dietary Fiber: 0g Protein: 4.4g Desserts... Apple Cranberry Crisp Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Ingredients 1 1/2 cups quick cooking oats 1/2 cup brown sugar 1/3 cup all-purpose flour 1 teaspoon ground cinnamon 1/3 cup butter flavored shortening, melted 1 tablespoon water 1 (16 ounce) can whole berry cranberry sauce 2 tablespoons cornstarch 5 Granny Smith apples - peeled, cored and thinly sliced Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture. 3. In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples. 4. Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm. [Makes 6 servings] Nutrition Info Servings Per Recipe: 6 Amount Per Serving Calories: 422 Total Fat: 13.3g Cholesterol: 0mg Sodium: 23mg Total Carbohydrates: 75.4g Dietary Fiber: 5.8g Protein: 4.3g Baked Apricots Ingredients 3 (15 ounce) cans apricot halves, drained 3/4 cup packed brown sugar 50 buttery round crackers, crumbled 1/2 cup butter, melted Directions 1. Preheat oven to 325 degrees F (165 degrees C). 2. In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat. 3. Bake for 50 to 60 minutes. [Makes 6 servings] Nutrition Info Servings Per Recipe: 6 Amount Per Serving Calories: 586 Total Fat: 21.7g Cholesterol: 62mg Sodium: 392mg Total Carbohydrates: 99.8g Dietary Fiber: 3.4g Protein: 3.4g Side Dishes... Alyson's Broccoli Salad Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Ingredients 1 head fresh broccoli, cut into bite size pieces 1/2 cup raisins 1/4 cup red onion, chopped 2 tablespoons white sugar 3 tablespoons white wine vinegar 1 cup mayonnaise 1 cup sunflower seeds 10 slices bacon Directions 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. 2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours. 3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve. [Makes 6 servings] Nutrition Info Servings Per Recipe: 6 Amount Per Serving Calories: 728 Total Fat: 68.1g Cholesterol: 53mg Sodium: 566mg Total Carbohydrates: 22.5g Dietary Fiber: 4.6g Protein: 11.9g Annie's Turkey Salad Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 3 Hours 20 Minutes Ingredients 6 eggs 6 cups cooked turkey meat 1 (16 ounce) jar sweet pickles, chopped 1 1/2 (10 ounce) jars mustard-mayonnaise blend 3/4 cup mayonnaise Directions 1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. 2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving. [Makes 10 servings] Nutrition Info Servings Per Recipe: 10 Amount Per Serving Calories: 369 Total Fat: 21.4g Cholesterol: 203mg Sodium: 705mg Total Carbohydrates: 15.4g Dietary Fiber: 0.5g Protein: 28.8g THE TURKEY. Weight of Bird | Roasting Time (Unstuffed) | Roasting Time (Stuffed) 10 to 18 pounds |3 to 3-1/2 hours |3-3/4 to 4-1/2 hours 15 to 22 pounds |3-1/2 to 4 hours |4-1/2 to 5 hours 22 to 24 pounds |4 to 4-1/2 hours |5 to 5-1/2 hours 24 to 29 pounds |4-1/2 to 5 hours |5-1/2 to 6-1/4 hours How to carve a turkey [Watch out vegetarians] Let it Sit Once the bird is removed from the oven, it should stand for 20 to 35 minutes, depending on its size. This gives the juices a chance to soak into the flesh, allowing for succulent cuts of meat. Before you begin carving, have a warm serving platter ready and waiting for all the juicy white and dark meat you'll soon be slicing and digging into. Remove the Legs Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a carving fork. Using a sharp knife, slice through the meat between the breast and the leg. Next, using a large knife as an aid, press the thigh outward to find the hip joint. Slice down through the joint and remove the leg. Cut between the thigh bone and drumstick bone to divide the leg into one thigh piece and one drumstick. To carve the drumstick, steady it with a carving fork and cut a thick slice of meat from one side, along the bone. Next, turn the drumstick over so that the cut side faces down. Cut off another thick slice of meat. Repeat, turning the drumstick onto a flat side and cutting off meat, carving a total of four thick slices. To slice the thigh, place it flat side down on a cutting board. Steady the thigh with a carving fork. With a knife, cut parallel to the bone and slice off the meat. Be sure to place all the cuts on the warmed serving platter as you work. Remove the Wings Before you carve the breast, the wings must be removed. Slice diagonally down through the edge of the breast toward the wing. Using a knife as an aid, press the wing out to find the shoulder joint; cut through the joint and remove the wing. Place the wing on the serving platter as is. Carve the Breast To carve the breast meat, hold the back of the carving fork against the breastbone. Starting parallel to the breastbone, slice diagonally through the meat. Lift off each slice, holding it between the knife and fork, and place on the warm serving platter. Continue until you have carved all the meat on one side of the breast. Repeat, carving the other side of breast. Feast Now that your turkey is carved, it's time to eat! So fill your plate with your favorite meat and trimmings and dig in! Share this post Link to post Share on other sites
Internet Warfare 0 Report post Posted May 31, 2004 Random Eggnog Ingredients: 2 10-oz packages of silken regular or low-fat tofu 16 oz vanilla soymilk or rice milk 1Tbs. plus vanilla extract 1/4 cup sugar 2 Tbs. brown sugar 1/4 tsp. ground tumeric 1/2 to 1 cup rum or brandy nutmeg (optional) Directions: In a blender or food processor, combine all ingredients except nutmeg; blend thoroughly stopping occasionally to scrape down sides. Serve well chilled and dusted with nutmeg. Serves about 8. Crab Wonton 1 pkg imitation crabmeat, chopped into smaller pieces 2 pkgs 8 ounces cream cheese, softened 1 can water chestnuts, chopped (You can either use green onion or onion, chopped for taste) 2 pkgs wonton pei (depending on how much you place into wonton pei) Mix ingredients together. Add salt if needed for taste. You do know how to wrap a wonton, right? kimchee Ingredients: 2.5kg Korean cabbage 100g salted and fermented yellow croaker* 140g coarse salt 60g finely chopped garlic 500g white radishes 15g finely chopped ginger root 25g green onions 1 tablespoon pinenuts 50g green thread onions 1g dried red chili pepper threaded 60g Korean watercress 1 tablespoon salt 70g red chili pepper 1 tablespoon sugar 25g salted and fermented small shrimps *You can substitute the salted croaker and shrimp with other salted/fermented fish. Preparing Trim off the old leaves of the cabbage, cut the cabbage in half, inserting the knife a bit through the bottom of the cabbage head and splitting the rest of it with your hands. Prepare a 15 percent brine. Soak the cabbages in brine for 6 hours. Then, rinse thoroughly in cold water and drain. Wash and trim the radishes, green onions, green thread onion and watercress. Slice the radishes into julienne strips. Cut the white parts of green onions, green thread onion and Korean watercress into 4cm lengths. Put red chili pepper powder in with the radishes; mix well. Add salted and fermented small shrimps, watercress, green onions, green thread onions, garlic, ginger root, pinenuts and dried red pepper threads; mix well. Season with salt. Add a little sugar. Trim the roots of the cabbage prepared above. Pack the prepared seasoning between the layers of leaves. Firmly wrap the stuffed cabbage with outer leaves and put them firmly in a container, minimizing contact with the air. To make the kimchi properly ferment, store the kimchi at 20°C for 40 hours. After that period, as with all kimchis, store in a refrigerator to retain the flavor. The taste of good kimchi depends on the main ingredient, Korean cabbage. The cabbage should be of the proper size, weighing about 2.5kg. The cabbage should feel firm, and the green part of the leaves should be very green and the white part of it really white. The basic combination of the ingredients varies according to individual taste as well as region. In general, though, if you set the amount of the cabbage at a hundred, 20 percent radish, 3 percent of green onions, 2-3 percent of red chili pepper powder, 1.5 percent garlic, 0.7 percent ginger, 3-5 percent salted and fermented fish juice, and 2-3 percent salt would be the standard. Share this post Link to post Share on other sites
Internet Warfare 0 Report post Posted May 31, 2004 MCDONALDS STUFF Big Mac Sauce Yield: 2 Cups 1 c Miracle Whip 1/3 c sweet relish 1/4 c French dressing (orange not red) 1 T sugar 1/4 t black pepper 1 t minced onion Mix Ingredients Well. Yield: 2 Cups 1 c Miracle Whip 1/3 c sweet relish 1/4 c French dressing (orange not red) 1 T sugar 1/4 t black pepper 1 t minced onion Mix Ingredients Well. McDonald’s Apple Pie Yield: 24 copycat Servings 21 oz Apple pie filling 3 Eggs 2 ts Apple pie spice 18 oz Yellow cake mix Beat all together with electric mixer on medium-speed. Divide batter equally between 24 paper-lined cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners. McDonald's® McRib™ Sandwich Ingredients: 1 JTM® Brand "Grillin' Ribs" pork patty 1 6 inch long sandwich bun 2 Tablespoons McDonald's® Barbecue sauce (see recipe under McNuggets®) 1 Tablespoon chopped white onion 3 sour dill pickle slices Note** J-T-M™ is the only brand of these pressed and formed pork patties that I've seen. They are shaped like a rack of ribs, just like at McDonald's®. I get them at Wal-Mart®. Look for them in the frozen meat section, near the pre-formed hamburger patties. Cooking Your McRib® 1. Preheat your griddle to 400°. Cook the pork patty just like a quarter pound beef patty. (consult the package directions for cooking times and other cooking options) 2. Toast the faces of both halves of the bun, using the bun toasting method described throughout this site. 3. On the toasted crown (top) half, apply the ready mixed barbecue sauce and follow that with the dill pickle slices, spread out evenly. 4. Put the cooked "rib" patty on next, then add the onions, followed by the heel. (bottom) 5. Wrap this masterpiece in a 12x16 sheet of waxed paper, let sit 5 minutes, then microwave on high about 15 seconds, still wrapped. 6. Enjoy a wonderful McRib® Sandwich! Important Notes: This is how we did it "back then". However, back then we also just used Bullseye® brand barbecue sauce. (original flavor) You might consider this option. Also---this having never been an "official" McDonald's® sandwich, different franchise operators may have prepared it a little differently. Like putting the onions on the crown side, or not putting pickles on it. Maybe they put sauce on both sides....etc...etc...Just customize it to the way YOU remember it. McDonald's® Famous French Fries Special Tools Deep fryer French Fry Cutter (or patience for cutting potatoes) Ingredients: 2 large Idaho russett potatoes 1/4 cup sugar 2 Tablespoons corn syrup 1½-2 cups hot water 6 cups Crisco® shortening 1/4 cup beef lard (or save the fat from previously cooked burgers) salt Preparing your french fries Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work) Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes. While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious) After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator. While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in. After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl. Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more) Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries. Special Notes Note¹***** If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch. Note²***** If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important "blanching" step required for that great taste. Note³***** For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe. McDonald’s HAMBURGERS THE REGULAR HAMBURGER McDonalds® regular Hamburger ingedients: 1 -Pound ground chuck (80% lean) 10 -Small hamburger buns 10 -Hamburger dill slices 10 -teaspoons dried, chopped onion McDonald's® Hamburger Seasoning Mustard, Ketchup ....and ..... waxed paper ++++++++++++++++++++++++++++++++++++ The Hamburger Seasoning: 4 Tablespoons salt 2 Tablespoons Accent (msg) 1 teaspoon ground black pepper 1/4 teaspoon onion powder Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL McDonald's hamburgers. (unless you're allergic to msg, then just use salt and pepper.) ++++++++++++++++++++++++++++++++++++ The Beef Patties: Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick. Do this on waxed paper. Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em) Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you. The Onions: Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over the top of the onions. (better to have too much water than not enough) Cover, and refrigerate about 1/2 hour. Drain the liquid, and BAM...you have McDonald's little baby onions. Cover again and refrigerate until 'burger time". The Pickles: McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-tel "dial-a-slice" home vegetable slicer. ALSO....Vlasic "original" dills have that tart flavor. Make sure they're not "kosher" dills. Wal-Mart® carries Vlasic ORIGINAL dills, and you have to slice those too. (****note, these pickles are pretty small, so slice at an angle....you'll get bigger dill chips.) USE THESE PICKLES ON ALL McDONALD'S® HAMBURGERS! The Buns: Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually about 59 to 69 cents for a pack of 8. (You'll want to separate the tops, or "crowns" from the bottoms, or "heels"...as most likely they'll be connected slightly on one edge.) When it's "burger time", you'll be toasting the buns. Those instructions are coming up. WalMart® sells a great product for regular buns---Great Value™ brand "jumbo" hamburger buns. They're almost exactly like McDonald's® buns and a little bigger than the other hamburger buns available at your supermarket. ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed paper. You'll need them to wrap the burgers. Cooking your Hamburgers! Pre-heat your oven to warm..its lowest level, this is for later.You're going to need two electric griddles . One to grill the meat, the other to toast the buns. Pre-heat the meat griddle to 375-400°, and the bun griddle to about 350°. (this recipe has you cooking four at a time) ***note***before starting, make sure to have all of your condiments READY! (because this all happens very fast) #1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put a dutch oven (pot) bottom side down directly on top of the buns.(open side facing up) This is only to apply hands-free pressure to the buns so they will toast evenly. (Don't use anything TOO heavy like cast iron. You'll smash the buns.) #2 -Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressure with the back of a metal spatula, and pushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2 seconds...you should hear them sizzle louder while you "sear" them. After searing them, sprinkle generously with McDonald's burger seasoning. #3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove them, and repeat the the "bun toasting" process with the heels. (bottoms) #4 -After about one minute since searing the patties, turn them over. Careful, don't tear the side you seared. Add another dash of Seasoning and about a teaspoon of your prepared onions. (Don't be anal and use a measuring spoon...no time...just two fingers and a thumb full.) #5 -Now quickly dress your buns. (crown, or top side) Mustard first....five "kisses" the diameter of a pencil evenly spaced in a circle about a half inch from the edge. Then the Ketchup, (use Hunt's if you can) five squirts the size of a nickle..in the pattern found on dice. Place the pickle in the middle. #6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the meat and tilt to the side to allow excess fat to drain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown, top with toasted heels. (the burger will be upside-down) #7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the paper around the burger tightly. It should resemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends underneath the bottom of the burger so it is enclosed tightly. #8 -Place wrapped hamburger in your pre-heated oven. (remember...oven is just barely on warm) Keep 'em in there about 8-10 minutes.**** Hey! That's enough time to cook another batch. (if you do cook another batch while these are "aging properly", scrape the black stuff and burnt onions to the side before beginning.) ****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem dry, next time wrap them tightly and let them sit about 5 minutes. Then ZAP 'em for 15 seconds (one at a time) in the microwave. This will complete the "Q-ing" process without over microwaving them like they do now. In fact, they almost taste better this way. #9 -ENJOY!! This is how they used to be. This is how they were MEANT to be. (You might consider toasting your buns first, at least the crowns, to give you extra time to dress them.) ++++++++++++++++++++++++++++++++++++ McDonald's® ORIGINAL Milkshakes! The milkshakes were changed in the early 80's to reduce the fat content and calories. These McDonald's shakes are how they tasted from the 50's through the 70's. Back then the straw would sometimes collapse because the shakes were so thick. ENJOY! McDonald's Milkshakes SPECIAL TOOLS: I suggest getting an Hamilton Beach DRINK-MASTER. It is a consumer version of the multi-mixer's Ray Kroc used to sell to the McDonald brothers. (or... a blender works O.K.) Vanilla Shake 2 cups vanilla ice cream 1 cup whole milk 1/4 cup half & half 3 tablespoons sugar 1/8 teaspoon vanilla extract Chocolate Shake 2 cups vanilla ice cream 1 cup whole milk 1/4 cup half & half 2½ tablespoons chocolate flavor Nestle Quik Powder Strawberry Shake 2 cups vanilla ice cream 1 cup whole milk 1/4 cup half & half 3 tablespoons strawberry flavor Nestle Quik Powder Shamrock™ Shake 2 cups vanilla ice cream 1 cup milk 1/4 cup half and half 1/4 teaspoon MINT extract (not peppermint) 8 drops green food coloring 1. Combine half of the ingredients for the shake flavor of your choice in a the silver cup that comes in the DRINKMASTER, and mix on high speed until smooth. Pour into a cup. Repeat for shake #2. Or use a blender and mix all ingredients on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients. 2. Pour into two 12-ounce cups. Serves 2. Share this post Link to post Share on other sites
Internet Warfare 0 Report post Posted May 31, 2004 OLIVE GARDEN FOOD Olive Garden breadsticks 1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp) Pam or oil Garlic powder Dry oregano leaf -- rub between fingers When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Olive Garden Breadsticks are just brown and serve soft breadsticks. Brown in the oven and spread liquid margarine over them, then sprinkle with garlic salt. Olive Garden Chicken Formaggio Pizza 4 ounces Chicken breast; bone -- skin 1 tablespoon Olive oil 2 tablespoons Onions -- dice 1 cup Tomatoes; drain -- dice 1 teaspoon Garlic -- chop 1/8 teaspoon Salt 1/2 teaspoon Dried basil 1/2 cup Fontinella cheese -- shred 1/2 cup Mozzarella cheese -- shred 1/2 cup Mushrooms -- slice 1 tablespoon Parmesan cheese -- shred 1 12" pre-baked pizza crust Preheat oven to 450~F. Saute or bake chicken breast. Cool. Cut into 1/4" wide strips. Spray or grease a 12" pizza pan. Saute onions and garlic briefly in the olive oil and add them to the tomatoes,salt and basil.Spread the tomato mixture over the top of the crust. Lay chicken strips down over the tomatoes. Top with fontinella and mozzarella cheeses. Add the sliced mushooms and sprinkle with Parmesan cheese. Bake at 450 degrees F. for 8 minutes, or until cheese is melted and crust is piping hot. Olive Garden Tiramisu Dessert 1 sponge cake (10-12") - about 3" tall 3 oz strong black coffee 3 oz brandy or rum 1?lbs mascarpone - room temp 1?cups superfine/powdered sugar unsweetened cocoa powder Cut across middle of sponge cake forming two layers, each about 1? high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving. Share this post Link to post Share on other sites
The Metal Maniac 0 Report post Posted May 31, 2004 You know, the guy who originally came up with the KFC recipes and then sold the franchise for boatloads of money went back to one 10 years later and had some of their chicken. I've heard this same story - but I don't think I've ever heard anyone refer to Colonel Sanders as "the guy" before. I'm also positive I once read on Snopes that someone tested KFC chicken and found like, 0 herbs spices - just salt, pepper, flour and MSG - but I can't find the article again, so I may just be insane. Share this post Link to post Share on other sites
LaParkaYourCar 0 Report post Posted May 31, 2004 So has anyone tried to make the KFC recipie from above to see if it tasted like KFC chicken? Then try it with just salt, pepper, flour, and msg and see what it tastes like. Share this post Link to post Share on other sites
Internet Warfare 0 Report post Posted June 1, 2004 I'm too lazy to try it right now. Maybe some other day when I go to the store. Share this post Link to post Share on other sites
The Mandarin 0 Report post Posted June 1, 2004 DUDE, Mrs. Fields Chocolate Chip cookies?!! You rule. Share this post Link to post Share on other sites
Guest Museite Report post Posted June 1, 2004 1. In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once Share this post Link to post Share on other sites
NoCalMike 0 Report post Posted June 1, 2004 I have a recipe for a pasta salad. I am not sure the exact measurements though. 1 bag of macaroni - Raw zuccini, 3 tomatoes, black olives, green bell peppers, red bell peppers, red onion. 1 cup of Mayo, 1 cup of Italian dressing. Cook the macaroni and drain it. Add Mayo & Italian dressing. Add all vegetables,(after chopping them into small pieces) Chill 3-6 hours. Simple enough right? This was on of the dishes my gf made for our memorial day bbq. Good stuff. Share this post Link to post Share on other sites
Guest Agent of Oblivion Report post Posted June 1, 2004 Cinnamon Toast Crunch mixed with Golden Grahams are badass. Peanut Butter Crunch with chocolate milk...Badass. Also, try mixing flavors of ramen. That's cheaper and easier than anything else mentioned yet. Share this post Link to post Share on other sites
Guest Flyboy Report post Posted June 3, 2004 You fat fuck. Share this post Link to post Share on other sites
The Czech Republic 0 Report post Posted June 3, 2004 Orange Julius? I love you. Share this post Link to post Share on other sites
Golgo 13 0 Report post Posted June 3, 2004 I learned the Orange Julius shit in middle school. The recipe was slightly different though... 1 6oz. can of frozen, concentrated orange juice 2 cups of milk 1 cup of water 1/4 cup of sugar 1 teaspoon of vanilla 1 egg (optional) 8-10 ice cubes Blend all for 30 seconds. Share this post Link to post Share on other sites
