Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
8 oz. hazelnuts
2 oz. almonds
4 cups unbleached all-purpose flour
2 tbsp. baking powder
1 tsp. cinnamon
5 eggs
4 oz. butter, melted and cooled
2 cups sugar
1-1/2 tsp. lemon zest
4 oz. semisweet chocolate
1 tbsp. oil
Directions: Grind the nuts in 2 batches - 1/2 fine grind and 1/2 course grind (to roll biscotti in later).
Wisk eggs with sugar until frothy; stir in butter and lemon zest. Sift dry ingredients and add to fine ground nuts, then add egg mixture to dry mixture. Shape dough into 2 logs and bake at 350°F for 25 minutes. Cool and slice 1/4-inch thick. Bake at 250°F until dry. Melt chocolate with oil. Dip one end of each cookie in chocolate and roll in coarse nuts.
Yield: 2 dozen
Frosted Cashew Cookies
1/2 cup butter (real)
1 cup packed brown sugar
1 egg
1/3 cup sour cream
1-3/4 cups crushed cashews
1/2 tsp. vanilla
2 cups flour
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
Cashews
Brown Butter Frosting:
1/2 cup butter
3 tbsp. light cream
2 cups powdered sugar
1/4 tsp. vanilla
Directions: In mixing bowl, cream the butter and brown sugar. Beat in egg, sour cream and vanilla; mix well. Combine dry ingredients; mix well. Fold in cashews. Drop by teaspoonfuls onto greased cookie sheets. Bake at 375°F for 8-10 minutes. Top each cookie with Brown Butter Frosting and a whole cashew.
Brown Butter Frosting:
Lightly brown butter in a small saucepan. Remove from heat; add cream and vanilla. Beat in powdered sugar until smooth and thick.
Yield: 3 dozen
After-Dinner Mint Cookies
10 oz. Ghirardelli mint chocolate wafer
1/4 tsp. salt
3/4 cup butter, softened
1-1/3 cups unsifted flour
2/3 cup sugar
3/4 cup walnuts, finely chopped
1 egg
Directions: Melt 5 oz. of the Mint Wafers in a double boiler, stirring constantly or microwave on medium for about 3 minutes. Set aside.
Cream butter with sugar, egg and salt. Mix in melted chocolate. Gradually add flour. Chill dough at least 1 hour.
Shape dough into balls, using 1 level Tbsp for each cookie. Roll balls into nuts. Place on greased baking sheets. Flatten slightly with the palm of hand. Bake at 350°F for only 8 minutes. Remove from oven a place Mint Wafer on top of each cookie, pressing slightly. Continue baking minutes longer or until cookie is firm.
Yield: 3 dozen
Easiest Best Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
Directions: Preheat oven to 350°F. Mix all ingredients together. Make small balls, then dip a fork in flour and make criss crosses on balls. Bake for 10-12 minutes.
That is ALL the flour you use. Melt in your mouth cookies. Yield: 1 to 2 dozen
The Best Ever Fudge
18 oz. chocolate chips
1 can (14 oz.) sweetened condensed milk
1-1/2 tsp. vanilla extract
1 dash salt
Directions: Melt chocolate, milk, and salt slowly in heavy saucepan. Remove from heat and stir in vanilla. Pour in wax-paper lined 11x7-inch pan. Refrigerate until firm.
You can add chopped pecans to this fudge for a variation.
3 cups semi-sweet chocolate chips
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
1 dash salt
1/2 to 1 cups chopped nuts (optional)
1-1/2 tsp. vanilla extract
Directions: Line a 8- or 9-inch pan with foil. Butter foil; set aside. In heavy saucepan, melt together chips, milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly in prepared pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil; cut into squares. Cover; store in refrigerator.
Yield: 2 pounds
Marhsmallow fudge:
Proceed as above. Omit nuts. Add additional 2 tbsp. butter to the mixture. Fold in 2 cups miniature marshmallows.
Graham Cracker Fudge
2 squares unsweetened chocolate
1 can (14 oz.) sweetened condensed milk
1/2 tsp. vanilla
1-3/4 cups fine graham cracker crumbs
1 cup chopped pecans
Directions: Butter an 8-inch square pan. Melt chocolate in a double boiler over boiling water. Add condensed milk and cook, stirring constantly, until the mixture thickens; about 5 minutes. Add vanilla, graham cracker crumbs, and 1/2 cup pecans. Mix well. Spread mixture in prepared pan using a knife that has been dipped in hot water (to prevent fudge from sticking to the knife). Press remaining pecans on top. Cover and chill several hours. Cut into squares.
A 50 year old fudge recipe.
Chocolate Macaroon Squares
1/3 cup butter or margarine, cut up
3/4 cup sugar
1-1/4 cups flour
4 egg whites
1-1/2 tsp. vanilla
3 cups sweetened coconut, shredded
1-1/2 cups semi-sweet chocolate chips
Directions: In a food processor or with your fingers, whirl or rub butter, 1/4 cup sugar, and 1 cup flour until dough begins to hold together. Press evenly over bottom of a 9-inch square pan. Bake crust in a 350°F oven until golden, 10-15 minutes.
In a large bowl, beat egg whites until frothy. Add vanilla and remaining 1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in coconut. Sprinkle chocolate in an even layer over pastry. Spoon coconut mixture evenly over chocolate; use a spatula to cover chocolate completely. Continue baking until macaroon topping is golden and slightly wet-looking, about 25 minutes. Cool in pan on rack. Using a very sharp knife, cut into 1-1/2-inch squares.
Yield: 8 to 12 servings
Parmesan Pita Crisps
6 loaves (6-inches each each) pita bread
1/4 cup olive oil
1-1/2 cups finely shredded Parmesan cheese
Salt and pepper, to taste
Directions: Preheat oven to 375°F. Split each pita loaf horizontally into 2 rounds and brush rough sides with oil. Cut each round into 16 wedges and arrange with edges touching, oiled sides up, on 2 baking sheets. Sprinkle pita with Parmesan and salt and pepper to taste and bake on middle and lower racks of oven, switching position of sheets in oven halfway through baking, 12 to 15 minutes, or until golden. Crisps may be made 3 days ahead and kept in an airtight container at room temperature.
Ingredients 1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
Directions
1 Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.
2 Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minutes, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.
LOL! Now THAT looks good! Looking through my college Alumni newsletter(U. Sou. Mississippi), I found an ad for the Indianola Pecan Company. I checked it out on the web, and they had tins of pecans in a myriad of flavors, Spicy, Sweet, and everything in between. They also had a tin of 'Southern Trash', which I thought was a hoot! I don't know if it's sweet or savory, I just thought the name was cute! I'll have to try this White Trash, though. Thanks for all the recipes!
If "White Trash" offends anyone they will label it this way...
White Trash or Heavenly Trash - The flavor is the same, only the label is different. Choose the label you prefer. This is our original flavor and our best seller. Delightfully decadent White Chocolate flavored almond bark stirred into a nutritious mix of crisp cereals, pretzels, and pecans.
The NEWEST flavor is this(of course, I like the label "WHITE TRASH"!)
Cocoa Nut Island Trash - Our original flavored Trash mixed with chunks of toasted cocoanut and drizzled with a dark burgundy chocolate.
They also make "Box of Rocks" candy that looks EXACTLY like rocks but are DELICIOUS (hard candy shell with smooth creamy choc. inside). I haven't found anyone who can figure out this process method.
These large, crisp, tender pecans are cooked twice, and are still hand-made in one-pound batches. They are dusted with a secret blend of spices that makes them sweet, salty, nutty, spicy, and hot, all at the same time. The flavor is intense, complex, and well balanced - you taste all of the above at the same time, and you can't stop eating them.
Melt caramels in microwave or over low heat to melt(it will be thick) add milk to thin as needed. Wash and stem Granny Smith apples about 1-1/2 pounds each. Use wooden scewers placed in apples to hold while dunking each apple slowly in caramel. Use chopped nuts, raisin, coconut, mini baking chips, M&Ms, butter brickle candy or a mixture of your choosing to roll the apple in covering well. Put in refrigerator to cool. Melt milk chocolate dipping choc., choc. wafers or choc. bark for dipping apples after they have cooled with caramel and nuts(take out a few minutes before dipping in choc.). Dip apples in choc. or spoon choc. on apples to cover well. Dip again in nuts or candy mixture (if you like). Then take a white choc. dipping mix or melting choc. and drizzle over the apple. Refrigerate until ready to serve(not more than a week in refrigerator, if they last that long). Take out a few minutes ahead of time before cutting into wedges for serving. (See picture on link above).
These apples sell for around $17.00-$22.00 EACH. YUM- yum!
Preheat oven to 375-400
In a small bowl:
4 cups of flour
3 teaspoons baking powder
In a large bowl:
1/2 cup of wine ****
3/4 cup vegtable oil
1 cup sugar
1 teaspoon anise seed
2 egg yolks----save the whites!!
Beat the wet ingredients on medium until well blended. Add the dry ingredients. Dough WILL be a little sticky.
Get 2 coffee saucers. Put sugar on one, the lightly beaten (til frothy) egg whites on the other.
Flour your hands. Take some dough and roll into a log shape. Twist into a circle, pinch the ends together. Dip into egg white, then sugar.
Bake for a bout 15 minutes. Pull one out, if not done, put back in for 2-5 minutes. ****About the wine. Traditionally, you want to use HOMEMADE red wine. Since Papa Mancicni died, we have tried everything. Store bought red turns the cookies green or purple, white isn't a heavy enough flavor. We have settled on rose, but it is up to you.
WARNING!!!! These cookies burn VERY easily, so you need to watch the temp and time like a hawk. NO FREEPING!!!! Use parchment paper on the sheets to keep them from burning.
Now, forgive me on the aprrox time and temp. Nana never wrote down anything. If you asked her for an exact amount, she'd look at you like you were nuts.
Ingredients:
2 egg whites
1/8 tsp. cream of tartar
1/2 teaspoon almond extract
2/3 cup sugar
1/4 cup semi-sweet chocolate pieces
Preparation:
Grease two large cookie sheets and flour lightly. Beat egg whites and cream of tartar until foamy and double in volume, than add almond extract and sugar (1 tbsp. at a time) beating until sugar dissolves completely. Attach # 10 plain tip to a pastry bag. Spoon meringue into pastry bag.
To make mushroom cups: press out meringue in 1-1/2 inch rounds; smooth top of each with a knife, but don't flatten.
To make steams: hold pastry bag upright, then press out meringue, pulling straight up on bag for about 1-1/2 inches.
Bake in very slow 250 F (120 C) 30 minutes or until firm, but not brown.
Let stand several minutes, than loosen carefully with a knife; remove to wire racks with spatula and cool completely.
Melt a chocolate; than working very carefully make a small hollow in the underside of each cap. Fill hollow with melted chocolate and press steam into hollow. Let stand until chocolate is firm. Sprinkle tops with cocoa. Store in a tightly covered container in a dry place.
For a similiar recipe and visual of how to shape the Meringue mushrooms
The Chocolate Chix Company(another Texas entrepreneur started in 1995)sell these at 10 - 12oz. box or about 48 meringues for $29.95. Chocolate Chix Company story
Am I too late?
MOTHER’S PFFEFFERNUSSE
½ c.butter (or half margarine and lard)
2 eggs
2 c. honey
1 c. sugar
7 c. flour
1 T. cardamon or anise seed
½ tsp. cloves
½ tsp. allspice
½ tsp. cinnamon
½ tsp. white pepper
½ tsp. salt
2 tsp. baking powder
Blend shortening, well beaten eggs, honey and sugar together. Add anise seed. Sift together the dry ingredients and slowly work into first mixture until thoroughly blended. You’ll have to use hands at the end. Cover and allow to stand in cool place overnight or until ready to use. Roll pieces of dough with just enough flour to keep from sticking into ropes ½ inch 1 inch in diameter. Then cut into pieces about ½ inch long. Press flat and top with ½ pieces of blanched almond, pressed down.
Bake in 350 degree oven until lightly browned. Maple syrup or molasses may be substituted for honey.
Get your honey from a local producer or try Manuka honey from New Zealand and let me know how it turns out.
Snowballs (Swedish Nutballs or Mexican Wedding Cookies)
1 cup BUTTER
1/2 cup powdered sugar
1/2 tsp salt
2 cups flour, sifted
1 tsp vanilla
1 cup ground pecans (the smaller the better)
Cream butter and sugar. Add flour, then vanilla, and last of all, nuts. Roll in 1" balls and place on cookie sheet (preferably parchment paper, but not necessary)
Bake at 325 for 18-20 minutes. Don't overbake.
Take out of oven and IMMEDIATELY roll in powdered sugar. Roll again when cool.
Done properly, they literally melt in your mouth. ENJOY!!!!!
P.S. We have a nut vendor who comes to our area every Nov.-Dec., and I'm able to buy pecan meal from him. If you can find it, it's much less expensive and saves a lot of work.
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