ABERNETHY
BISCUITS
Ingredients:
------------
1 lb flour
2 oz. sugar
2/3 cup milk
1/2 level tsp baking soda
3 oz butter
1/4 tsp salt
1/4 tsp caraway flavouring
Instructions:
-------------
Sift flour and salt, add sugar; Rub in the butter. Mix milk and
soda
add flavouring; mix this into dry ingredients, Knead, roll out about 1/4
inch thick, cut into shapes, cook in a quick oven 350-400 deg F
|
BROWNIES
Ingredients:
------------
1/2 cup butter
1/2 cup cocoa powder
2 cups sugar
4 eggs
2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1 cup coconut
1 cup chopped nuts (optional)
Instructions:
-------------
Preheat oven to 180C. Grease 9"x13"pan. Mix cocoa
and sugar in a large
bowl, add melted butter and beat till smooth. Add eggs one at a
time
then add vanilla. Mix together flour, coconut and salt, stir into
coconut mixture with nuts. Pour into greased pan and bake 35
minutes.
Cool in pan, on rack and cut into squares. Yields; about 30. |
BOOM
BOOMS
(Makes 9-12 brownies)
Ingredients:
------------
4 ozs unsweetened
chocolate
1 stick unsalted butter, room
temp
1-1/4 C + 1 T sugar
1/2 t vanilla
extract
3
large eggs, room temp
3/4 C all-purpose
flour
Instructions:
-------------
Preheat oven to 300F.
Lightly grease an 8" square pan with butter or vegetable oil.
Melt the chocolate and butter in the top of a double boiler placed over
simmering water
Cool the mixture for 5 minutes.
Place the sugar in a medium-sized mixing bowl and pour in the chocolate
mixture. Using an electric mixer on medium speed, mix until
blended,
about 25 seconds [I'd just do it by hand with fork or whisk].
Scrape
the bowl with a rubber spatula.
Add the vanilla. With the mixer on medium-low speed, add the eggs
one
at a time, blending after each addition until the yolk is broken and
dispersed, about 10 seconds. Scrape the bowl after the last egg
and
blend until velvety, about 15 more seconds.
Add the flour on low speed and mix for 20 seconds; finish the mixing by
hand, being certain to mix in any flour at the bottom of the bowl.
Set
aside. |
Cream
Cheese Filling
8 ozs cream cheese, chilled
1-1/2 t all-purpose flour
5 T sugar
1 large egg, room temp
1/4 t vanilla extract
Instructions:
-------------
Mix all the filling ingredients in a food processor and process until
blended, about 45 seconds. Set aside.
Spread about 2/3 of the brownie batter in the prepared pan. Spread
the
cream cheese filling over the brownie batter. Using a spoon, scoop
the
remaining brownie batter over the filling in nine equal mounds arranged
in rows of threes so that there is some space between them.
Run a chopstick or the handle of a wooden spoon back and forth the
length of the pan, making parallel lines about 1-1/2 inches apart, then
do the same thing in the othre direction as if making a grid. This
will
marbleize the two mixtures. Shake the pan gently back and forth to
level the batter.
Bake the bars on the center oven rack until a tester in the center comes
out clean or with some moist crumbs, about 50 minutes. Allow the
brownies to cool for 1 hour before cutting.
|
CHEERIO
BARS
Ingredients:
------------
1c karo syrup
1c sugar
Instructions:
------------
Mix in pan and bring to a slow boil - you can't let it boil! Make
sure
the sugar is completely dissolved...by slow boil, I mean let the sugar
and syrup then let it come to where there are just little bubbles
forming around the edge of the pan
Then add:
---------
1c crunchy peanut butter
1c chocolate chips
Stir together and pour over 6c Cheerios - you may use rice krispies...
Spread in pan.... Note: these are very rich and addictive :}
|
BUTTER
SPRITZ
Ingredients:
------------
2 cups butter (*not* margarine)
1 1/2 cups sugar
2 eggs or 6
yolks
1 tsp. baking powder
1/4 tsp. salt
1 tsp. almond extract
1 tsp. vanilla
5 C. flour
Instructions:
-------------
Cream butter and sugar. Add eggs. Add extracts. Sift
together flour,
baking powder, and salt. Add to mixture. Batter will be very
stiff.
Use cookie press and bake at 350 degrees F for 8 minutes or until golden
brown. |
CHOCOLATE
CHEW
Ingredients + Instructions:
---------------------------
Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour,
1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and
1/2 tsp vanilla. Mix well together. Bake in moderate oven
180C (350F)
20 minutes. Ice with chocolate icing while warm and cut into
fingers.
|
CHOCO-PEANUT
BUTTER COOKIES
(Makes about 6 dozen)
Ingredients:
------------
1 1/2 C firmly packed brown sugar
1 C creamy or chunky peanut butter
3/4 C margarine
1/3 C water
1/4 C better'n eggs or 1 egg
1 t vanilla
3 C quaker oats
1 1/2 C flour
1/2 t baking soda
1 1/2 C semi-sweet chocolate pieces
4 t vegetable shortening
1/3 C chopped peanuts
Instructions:
-------------
Oven at 350 degrees.
Beat brown sugar, peanut butter and margarine until fluffy. Blend
in
water, egg substitute and vanilla. Add combined oats, flour and
baking
soda. Mix well. Cover and chill 1 hour. Shape into
1-inch balls.
Place on ungreased cookie sheet. Using bottom of a glass dipped
into
sugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes or
until
edges are golden brown. Remove to wire rack to cool.
Melt chocolate pieces as package directs, stir in vegetable shortening
mixing until smooth. Top each cookie with 1/2 t. of melted
chocolate.
Sprinkle with chopped peanuts. |
