3618 abby make potators Recipes

makes 2 servings: crystal light sunrise classic orange drink mix (1 on the go packet or 1/4 of an 8-serving tub), mango chunks (fresh or frozen )

makes about 3 dozen, heavy cream, semisweet chocolate, coarsely chopped, champagne, cognac, coarse sanding sugar, for rolling

makes: 25 cookies, egg whites, beaten, sugar, teasp. baking powder, digestive biscuits crumbs, pecans, chopped, pecan cookies dessert, preparation time : 10 minutes, pecan cookies, whipping cream, spoonful icing sugar, almond essence, rhubard sauce or strawberry sauce, kiwi sauce, chocolate sprinkles

makes about 21 pieces 7 x 3 or 28 smaller 7 x 4, bergamots, kilo sugar, lemon , only the juice, water, juice of 1/2 a lemon for the final procedure

semisweet chocolate, sweetened condensed milk, vanilla extract, graham crackers, marshmallows

makes about 3 dozen ., all-purpose flour, salt, roasted salted cashews, canola oil, unsalted butter, softened, light-brown sugar, granulated sugar, egg, pure vanilla extract, cubes soft caramel candy (7 oz), heavy cream

deluxe chocolate marshmallow bars, makes 3 dozen, kitchen of analise & alyson hankwitz, butter or margarine, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, baking cocoa, chopped nuts (optional), marshmallows, topping: 1 1/3 cup (8oz) chocolate chips, butter or margarine, peanut butter, crisp rice cereal, in a mixing bowl, cream butter and sugar. add eggs and vanilla; beat until fluffy. combine flour, baking powder, salt and cocoa; add to cream mixture. stir in nuts, if desired. spread in a greased jelly roll pan. bake at 350 degrees for 15-18 minutes. sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. using a knife dipped in water, spread melted marshmallows evenly over the cake. cool. for topping, combine chocolate chips, butter and peanut butter in a small saucepan. cook over low heat, stirring occasionally, until melted and well blended. remove from heat; stir in cereal. spread over bars. chill.

recipe, pg. 66 of the sweet melissa baking book, cookies are best when they are chewy , so don tsp over-bake them, makes 2 dozen cookies ., smooth peanut butter, unsalted butter, granulated sugar, light brown sugar, egg which may or may not be optional, all-purpose flour, baking powder, baking soda, salt

eggs beaten, granulated sugar, flour, evaporated milk, vanilla extract, margarine, flaked coconut

cheaters mini eclairs, makes 1 dozen, seedless raspberry jam (see note ), ladyfingers, semisweet chocolate chips, vegetable shortening, in a small bowl, combine the whipped topping and jam; mix well. split each ladyfinger and spread the raspberry mixture equally between the halves. replace the tops of the ladyfingers and place on a baking sheet. melt the chocolate chips and shortening small saucepan over medium-low heat. drizzle over the ladyfingers and chill for at least 1 hour, or until the chocolate is firm. serve, or cover and chill until ready to serve.

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

makes 9 dozen cookies, butter, softened, granulated sugar, brown sugar , packed, peanut butter, eggs, flour, baking soda, salt, preheat oven to 375 degrees f.

makes 3 dozen, all-purpose flour, sugar, baking soda, almond flour, unsalted butter, chilled and cut into 1/2-inch cubes, salt, egg, almond extract, almonds, egg white

makes 1 (9 x 13-inch) pie., crushed vanilla wafers, chopped pecans, butter, melted, semisweet chocolate chips, milk, divided, marshmallows, divided, instant vanilla pudding mix, bananas, sliced, milk chocolate candy

make the pie crusts (2) and prepare the shells according to recipe., molasses, baking soda, boiling water, crumbs, flour, brown sugar, butter, salt

makes 1- 9 inch pie, ready to bakepie crust, sugar, cornstarch, nutmeg, ground cinnamon, salt, peeled, cored sliced thin apples, reg. flou, brown sugar, butter

chocolate filled thumbprint cookies, makes about 4 dozen, this is a nice change from the traditional thumbprint recipe. don tsp be afraid to add some ground toasted pecans or walnuts to the chocolate filling, chocolate chips, flour, butter, brown sugar, vanilla, milk, shortening, light corn syrup, vanilla, water, pre-heat oven to 375., in a large bowl, blend butter, brown sugar, and vanilla. stir in flour, milk. shape in tsp size balls. place on un-greased cookie sheet. make depression in center of each cookie with thumb. bake 10-12 minutes at 375 degrees., in a double boiler combine chocolate chips and the shortening. stir until melted. remove from heat. stir in corn syrup, 2 tbsp. water, and the 2 tsp. vanilla. fill each cookie.