Burnt Almond Bars
St. Paul Pioneer Press
To make baking process go smoother, gather all ingredients before you start.
(The French call this mise en place, everything in its place).
Make sure all the ingredients are at room temperature. For instance, adding
eggs straight from the
Cream Cheese Cherry Banana Nut Bread
2 1/4 cup all purpose flour (10.1 oz)
1 1/2 tsp baking powder
1/2 tsp soda
1/2 teaspoon salt
8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 cup granulated sugar
1 cup mashed banana (8 oz)
1/4 cup Marachio cherries, chopped
2 large eggs
1
Malted Milk Cookies
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Chapter 3 Kid Cookies
Amount Measure Ingredient -- Preparation Method
---
2cups packed brown sugar
1 cup butter or margarine -- softened
1/3 cup sour cream
Mint Oreo Balls
1 Pkg Mint Oreos
1 8 Oz Cream Cheese-softened
1 Pkg White or Chocolate Bark
2-3 dashes of green food coloring
1/4 cup mint or chocolate chips
Process the Oreos until smooth in blender etc.
Stir in softened cream cheese and roll into ball and refrigerate until solid.
Melt
Golden Harvest Cookies
2/3 cup butter, softened
1/3 cup packed brown sugar
1 egg
1 tsp vanilla
3/4 cup self-rising flour
1 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 cups quick-cooking oats
1 cup shredded carrots
1 cup (4 ounces) shredded
cheddar cheese
1 cup chopped pecans
1/2 cup
Cashew Toffee Sandies
1 c (2 sticks) unsalted
- butter, at room temperature
1 c packed light-brown sugar
3 t vanilla extract
1-1/2 t salt
2 c flour
1/2 c cashews, coarsely chopped
1 c toffee bits (like Heath)
Heat oven to 350. In the bowl of your mixer, beat the butter and sugar
So you would shape these into small balls. The recipe doesn't say so.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Bailey
Sent: Tuesday, December 01, 2009 5:20 AM
To: cookinginthedark@acbradio.org
Subject:
Hi,
How long does sour cream keep for?
Are the expiration dates on it, similar to those of milk?
Thanks.
Claudia
MSN: cdelreal1...@sbcglobal.net
Skype: claudiadr2009
Join either of my groups; the first is for visually-impaired women, while
the other is for people wishing to discuss
Walt the best info I ever received about marinades is this...
think acid for the tenderizing... vinegar, lemon, orange or lime juice wine or
tequila etc anything acid is what breaks down the meats
think oil for moisture... any type of oil
think seasoning... anything added to the acid
12 Days of Cookies - Day 2: Giada's Dried Cherry and Almond Cookies
Dried Cherry and Almond Cookies with Vanilla Icing
Recipe courtesy Giada De Laurentiis
Prep Time:
12 min
Inactive Prep Time:
2 hr 30 min
Cook Time:
15 min
Level:
Intermediate
Serves:
24 cookies
You'll need 1 cake mix, 1 can of frosting, 1 pkg. almond bark (white
chocolate)
Bake a cake. Any cake. Any flavor. Bake according to box.
Let it cool. In a large bowl, combine the baked
cake and a container of ready-made frosting. (Use
a spoon to do this. A mixer tends to get messy
with the cake
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Hi all,
Got a bag of frozen shrimp I need ideas for. Can anyone help? It's about a
pound I think.
Keith
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bread, 1 fat Low-sodium diets: Use salt-free
crust
M
From
www.recipesource.com
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Keith,
I forgot to tell you that I also use several garlic cloves pressed with a
garlic press into the butter mixture... how could I have forgotten garlic!! and
me the daughter of Tony Annerino!
Fiery Cajun shrimp via Paula Deen
2 cups (4 sticks) melted butter
1/4 cup Worcestershire sauce
Gumbo!
Shrimp with Grits!
Shrimp and Pine Nuts with Pasta! Cook pasta. While it cooks, saute
the shrimp in hot olive oil for 3 minutes, just until
opague! Sprinkle while it cooks with Old Bay, or Herb de Provence,
or your favorite seasoning. Saute garlic along with the shrimp as
.
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Yes, it has an expiration date. I would probably keep it for a couple of
weeks, but no longer.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Claudia
Sent: Tuesday, December 01, 2009 10:41 AM
To:
Microwave Shrimp In Garlic Butter
1/4 cup butter or margarine
1/2 teaspoon garlic powder
2 teaspoons parsley flakes
1 pkg. (12 oz.) frozen, peeled, deveined quick-cooking shrimp
Makes 1 1/2 to 2 cups.
Microwave butter 30 to 45 seconds on high until melted. Add garlic powder
and parsley flakes.
Quick Scampi
Yield: 4 servings
1 lb Frozen Shelled Shrimp
1/2 lb Butter
6 lg Cloves Garlic, Minced
1 tb Finely Chopped Parsley
1 pinch Dill weed
Grated Parmesan Cheese
Thaw shrimp and squeeze out excess liquid with paper towels. Melt the butter
in a skillet; saute garlic lightly. Add shrimp. Cook
I bought some sour cream on November 20. The expiration date on it is
December 29th.
Charlotte
- Original Message -
From: Immigrant immigrant...@verizon.net
To: cookinginthedark@acbradio.org; 'Claudia'
cdelreal1...@sbcglobal.net
Sent: Tuesday, December 01, 2009 3:07 PM
Subject: Re:
All,
Ok, first thanks to all for your suggestions. I sort of took those and used
what I had on hand to make a great meal.
½ stick of butter
1 cup white rice
1 medium onion
1 green pepper
3 garlic cloves
1 can cream of mushroom soup
1 can mushrooms (my daughter digs mushrooms)
2
Oops, forgot to include the pound of frozen shrimp to the recipe.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Keith Watson
Sent: Tuesday, December 01, 2009 6:11 PM
To: cookinginthedark@acbradio.org
Subject:
Claudia, there is an expiration date on sour cream and it is much longer
than milk. I bought a 3 lb container at Sam's Club, thought I'd end up
throwing most of it away but my kids have demolished it, and it had an
expiration date of about 3 months. I wouldn't keep it that long though. Once
it
Keith sounds terrific!!!
- Original Message -
From: Keith Watson tk.wat...@verizon.net
To: cookinginthedark@acbradio.org; tk.wat...@verizon.net
Sent: Tuesday, December 01, 2009 5:14 PM
Subject: Re: [CnD] Shrimp with what's on hand
Oops, forgot to include the pound of frozen shrimp to
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