CHOCOLATE COCONUT CRUNCH COOKIES.
txt
CHOCOLATE COCONUT CRUNCH COOKIES
Categories: Cookies
Yield: 4 dozen
2 c Flour
1 ts Baking soda
1/4 ts Salt
1 c Butter; unsalted, softened
3/4 c Brown sugar
2 Eggs; lightly beaten
2 ts Vanilla
1 ts Almond extract
2 c Coconut; shredded
12 oz Chocolate chips
1 1/2 c Almonds; lightly salted
-dry roasted, finely chopped
Preheat the oven to 300. In a small bowl, whisk together the flour,
baking soda and salt. In a medium bowl, whisk together the flour,
baking soda and salt. In a medium bowl with an electric mixer, cream
the butter and sugars. Beat in the eggs, vanilla and almond extract.
Mix on low speed until blended. Add the flour mixture and mix just
until blended; do not overmix. add the coconut, chocolate chips, and
almonds and stir just until blended. Drop the dough by rounded tbsp
2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.
Page 1
Church's Fried Chicken.txt
Church's Fried Chicken
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chicken Sandwiches
Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 tablespoon Sugar
1 1/2 cups Self-rising flour
1/2 cup Cornstarch
3 teaspoons Seasoned salt
2 teaspoons Paprika
1/2 teaspoon Baking soda
1/2 cup Biscuit mix
1 Env Italian Dressing Mix
1 Env Onion soup mix
-----TO USE-----
2 Eggs -- mix with
1/4 cup Cold water
1 cup Corn oil
Combine all ingredients in a 4-cup container. Mix to blend the
ingredients thoroughly. Store tightly covered at room temperature up to
3 months. TO USE-Dip the chicken pieces in egg mixture and then into
dry coating mix and back into egg to coat the pieces evenly but lightly
and finally back into dry mix. Have oil piping hot in heavy skillet.
Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.
Turn and brown underside of pieces a few minutes. Transfer to an oiled
or Pam-sprayed 9x12x2 pan. Cover pan in foil, sealing it on only 3 side
of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another
5 minutes just to crisp the coating. Serves 4
Page 1
Cinnabon Cinnamon Roll.txt
Cinnabon Cinnamon Roll
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.
Page 1
Cinnabon« Icescape«.txt
Cinnabon® Icescape®
In a blender, Cinnabon adds concentrated flavoring,
some ice and a curious secret ingredient referred to
only as a "dairy product." When blended smooth,
out comes these thick, refreshing drinks that look
and taste like they were made with ice cream.
For this clone we just need a little half-and-half
(that's half cream and half milk for those of you
across the pond). It gives this version the exact
same creamy consistency as the original with its custom
"dairy" ingredient. Strawberry is the most popular of
the flavors, but the other two are tasty as well.
The Mochalatta version uses the TSR clone of the
Mochalatta Chill from last week and produces as thicker
blended version of the drink, similar to Starbuck's
popular blended Frappuccino.
Strawberry
1 cup water
1/4 cup granulated sugar
3 cups crushed ice
1/3 cup frozen whole strawberries (about 4 large strawberries)
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey’s strawberry syrup
1. Combine the water and sugar in a cup and stir until the sugar
is dissolved.
2. Add this sugar syrup to other ingredients in a blender. Blend
on high speed until the drink is smooth. Serve in two 16-ounce
glasses.
Makes 2 large drinks.
Orange
3 cups crushed ice
1 cup water
2/3 cup orange juice
1/2 cup half-and-half
3 tablespoons Tang orange drink mix
1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.
Mochalatta
3 cups crushed ice
1 1/2 cups TSR version of Mochalatta Chill
1/2 cup half-and-half
2 tablespoons chocolate syrup
1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Page 1
Cinnabon« Icescape«.txt
Makes 2 large drinks.
Page 2
Cinnabon« Strawberry Lemonade & Mochalatta Chill«.txt
Cinnabon® Strawberry Lemonade & Mochalatta Chill®
Cinnabon gives lemonade a twist by adding strawberry syrup.
It's a simple clone when you snag some Hershey's strawberry
syrup (near the chocolate syrup in your supermarket),
and a few juicy lemons. But if it's a bit of a caffeine
buzz you're looking for -- enhanced by a killer chocolate
rush -- it's the Mochalatta Chill you'll want to whip up.
Brew some double-strength coffee (see Tidbits) and let it
cool off, then get out the half & half and chocolate syrup.
Man, these sippers are just too dang easy!
Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey’s strawberry syrup
1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.
Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey's chocolate syrup
Topping
whipped cream
1. Combine all ingredients in a small pitcher. Stir well or cover
and shake. Pour over ice in two 16 ounce glasses, and top with
whipped cream.
Makes 2 large drinks.
Tidbits
Make double-strength coffee in your coffee maker by adding half
the water suggested by the manufacturer. Allow coffee to chill
in the refrigerator before using it in this recipe.
Page 1
Cooking On An Open Fire.txt
Cooking On An Open Fire
First and foremost, the right equipment. When you are cooking over a fire, there are a few things to
remember. When you are able to think about these things as a system for cooking, you will
automatically know what sort of pans and equipment will work on the fire.
If you sit a pan directly on the hot coals, your food will likely burn. If you hang your pan too far
above the coals, it will not cook. If you try to cook over a fire instead of a bed of coals, you will be
frustrated.
So what you need to work toward is a bed of hot coals, and a pan that is not too close nor too far
away from the coals.
HOW close? Well, that depends on what you are cooking, and most of that knowledge will come with
experience, however you can logically expect the coals to be hotter when you are closer to them.
Obviously you will have to replenish your hot coals from time to time as you are cooking. So in your
fireplace, choose a spot that is comfortable for you to reach to cook in, and another place to the
side or rear of the fireplace to keep a fire going. I cook all along the front and one side of a fireplace,
and allow the fire to burn in the left rear portion of the box. Whenever the coals burn out or loose
some of their heat, scoop hot coals from the fire area to the cooking area. Some of the spent coals
can be removed during cooking, but I usually wait 'until the cooking is over to do that.
There are many, many items that you could purchase to use for cooking in your fireplace, but here
are my favorites:
Spyders - These are three or four legged trivet-like things that hold your pans above the coals. They
have a ring for the pan to sit in and an open bottom. They can be purchased in varying heights so
that you can cook close to the coals or several inches away from them. Three different heights
would be ideal, but two would do. The really tall ones are great for keeping food warm.
If you equip your fireplace with a trammel or hanging arm, you can buy all kinds of do-dads to hang
on it and hang your pots from. I like the one that adjusts from short to long so you can adjust how
quickly your food is cooking without moving the pot off the fire. This is especially handy if your
fireplace is small and you are cramped for room in there.
Utensils - Well, obviously you want long ones....but don't get them any longer than what is
comfortable for you to manage. My very longest ones are 18". Also consider getting cast iron
utensils instead of stainless or wooden ones. They just last longer. You need a spoon, a slotted
spoon, a fork or three of various sizes, two spatulas, one short and one long, and that's all that is
really essential. As you cook more and more you will find that there are other utensils that you
would like to have. Choose very sturdy ones, for you will find that you use them for lifting Dutch
Oven lids, pots and pans and other heavy items out of the fire. I finally got a utensil that is nothing
more than a big hook to do just that!
You might want a spit to roast meat on, but I bind the meat up with cotton thread, season it and
hang over slow coals for about 6-8 hours to roast. Works well, if you can stand the aroma for that
long! Another good way to roast meat like venison steaks, is to skewer the meat onto a large fork
and prop the fork up in front of the fire, turning frequently 'until the meat is done.
There are reflector ovens made for the fireplace and they are really great.....once you learn how to
use them properly, and that takes practice. They can be used to cook meats, breads, cakes,
cookies, or casseroles. They are relatively slow cooking, but they do the job very well, as soon as
Page 1
Cooking On An Open Fire.txt
you learn how to keep the coals at an even temperature and how to pull the oven back from the fire
when it becomes too hot.
There are also Dutch Ovens. I recommend one with a lid that has a lip on it so that you can put hot
coals on top of it without them sliding off. The coals on the top of the lid helps the food to cook from
both the top and bottom of the pan, much the way a conventional oven does. This is the best way
to bake in the fireplace, besides the reflector oven. You want Dutch Ovens that have LEGS. You will
need at a minimum of three Dutch Ovens to cook a large meal. They can be used to cook cakes,
cornbreads, puddings, soups, stews, roasts, on and on.....The trick is to keep the pan moving every
____ minutes. You will fill in the blank as you are more experienced, but I find that I like to move my
Dutch Oven around and reposition it with new coals every 5-15 minutes. It's very easy to burn a
cake in a Dutch Oven...How do I know? Oh....never mind.
Other Pots and Pans - Well, just get cast iron and make sure that they all have LEGS on them! You
want the coals to be able to get up under the pans to cook the food, this way you don't have to sit
the pan ON the coals and risk burning. Make sure they have handles, too.
You will need a safe place to sit hot pans coming off the fire, lots of dish towels and all of the usual
fireplace accoutrements like a shovel, ash bucket, bucket of water for emergencies, poker.
You will need a large pan or tray to place your utensils on while you are using them.
One last thing I have learned about cooking over a fire. When I am pushed for time and I have
hungry people to cook for I have to use higher heat and therefore more grease in my cooking.
However, if you are not pressed for time and you can relax a bit, you can cook with lower
temperature coals and use less grease. This may not seem important now, but as you cook on the
fire more and more you will catch yourself adding more grease to whatever you are cooking
because the temp. is too high.
You are going to have to grease the pans a lot more than you are probably used to doing anyway
with conventional cooking, especially considering our low fat ways these days. But as you become
more experienced, you can cut back on the grease considerably.
Oh, and most importantly, take your time when you can, don't stress out when you're over the fire,
and don't cook with little ones all around you.
Page 2
Cracker Jacks.txt
Cracker Jacks
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Copycat
Popcorn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Peanuts -- warmed
1 cup Butter
5 cups Popped corn -- warm
2 cups Brown sugar -- packed
1/2 cup Light corn syrup
1/2 teaspoon Baking soda
Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br
own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm
ed popped corn and peanuts. Stir well. Let cool and munch down.
Page 1
Denny's Cheese Soup.txt
Denny's Cheese Soup
Categories: Copycat, Soups, Cheese
Yield: 4 servings
[email protected]
4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
8 oz Jar cheese Whiz
14 oz Can chicken broth
Salt and pepper
Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot -BUT
DO NOT LET IT BOIL! . Do not freeze because of the mayo.
Use within a week.
Page 1
Dive!« S'mores.txt
Dive!® S'mores
You don't need a campfire, wire hangers or long
sticks to make this popular marshmallow, chocolate
and graham cracker dessert. Steven Spielberg's Dive!
chain of theme restaurants is the inspiration for this
week's clone recipe, pulled from the third TSR book,
Top Secret Restaurant Recipes (which includes other
clones from the chain as well). You need only four
ingredients, an oven with a broiler, and a serious
sweet tooth to put together this delicious dessert
previously enjoyed only camping trips and at beach parties.
2 whole graham crackers (4 sections, not separated)
two 1 1/2-ounce Hershey milk chocolate bars
16 large marshmallows
2 tablespoons Hershey's chocolate syrup, in squirt bottle
1. Preheat the broiler. Arrange the graham crackers side by side
on an oven-safe plate (such as ceramic). You can also use a baking
sheet.
2. Stack the milk chocolate bars side by side on top of the graham
crackers.
3. Arrange the marshmallows on the chcocolate in 4 rows -- 4 across,
4 down.
4. Broil the dessert on the middle rack for 1 to 3 minutes or until
the marshmallows turn light brown on top.
5. Remove the dessert from the oven. If you used a baking sheet,
carefully slide the dessert onto a serving plate. With the squirt
bottle, immediately drizzle the chocolate syrup over the marshmallows
in a sweeping back-and-forth motion. Drizzle the chocolate diagonally
across the dessert one way, and then the other, creating a
cross-hatch pattern. Allow the chocolate to over-shoot the
dessert so that it creates a decorative pattern on the serving
plate as well.
Serves 2-4.
Page 1
Dolly Madison« Zingers« (Devil's Food).txt
Dolly Madison® Zingers® (Devil's Food)
Former U.S. President James Madison's wife did not
create this baking company, despite the fact that her
name is on every carrot cake, crumb cake, and Zinger that
comes off the production line. It was instead company
founder Roy Nafziger's brainstorm to use the former first
lady's name, since she was notorious for throwing huge
shindigs featuring a fine selection of desserts and baked
goods. Nafziger said his company would create cakes "fine
enough to serve at the White House." While I don't expect
you'll be treated to a tray of Zingers on your next stay
in the Lincoln Bedroom, I will agree that these little
snack cakes are a tasty way to appease a sweet tooth.
You can craft a version at home by making little cake
pans out of aluminum foil that is wrapped around an
empty prescription pill bottle. The cake batter is easy,
since you just use any instant devil's food cake mix.
I like Duncan Hines, but you can use whatever you want.
As for the frosting, it may not come out as dark brown
as the original since the recipe here doesn't include brown
food coloring (caramel coloring). But the taste will be
right on. And I think President Clinton would agree that as
long as the sweet little treats taste good, appearance is secondary.
Cake
Duncan Hines devil's food cake mix
1 1/3 cups water
1/2 cup oil
3 large eggs
Filling
2 teaspoons hot water
1/4 teaspoon salt
2 cups marshmallow creme (one 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Frosting
1 cup powdered sugar
1/4 cup Hershey's chocolate syrup
2 tablespoons shortening
1/2 teaspoon vanilla
dash salt
Tear off a bunch of foil pieces about this size. These will be your
mini cake pans after folding two times and wrapping around a pill
bottle.
Empty prescription medicine bottles are actually good for something.
Use a toothpick or skewer to dig three caverns in the cakes where the
filling will live. Later you will cleverly hide these holes with
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Dolly Madison« Zingers« (Devil's Food).txt
frosting.
1. Prepare the cake batter following the directions on the box.
If you use Duncan Hines brand, you will need 1 1/3 cups of water,
1/2 cup of oil, and three eggs. Preheat oven to 350 degrees.
2. To prepare the cake pans that will make cakes the size of Zingers,
tear off 20 pieces of aluminum foil that are each about 8 inches
wide. Fold the foil in half and then in half once more so that you
have a rectangular piece of foil. Wrap this piece of foil around a
small prescription medicine bottle. Tuck in the ends and take the
bottle out, leaving the foil open at the top. This will form a little
pan. Flatten the bottom so that the mini pan stands up straight.
Place this into a baking pan and repeat with the remaining pieces
of foil. When you have arranged all of the foil pans in a baking
pan, spray the inside of all the pans with non-stick cooking spray.
Fill each little pan about halfway with cake batter. Bake cakes
for 15 to 17 minutes or until a toothpick stuck in the center comes
out clean. Remove the cakes from the oven and allow them to cool
completely.
3. To make the filling, combine the hot water with the salt in a
small bowl and stir until the salt is dissolved. Let this mixture
cool.
4. Combine the marshmallow creme, shortening, powdered sugar, and
vanilla in a medium bowl and mix well with an electric mixer on high
speed until fluffy. Add the salt mixture to the bowl and mix.
5. To make the chocolate frosting, combine all the frosting
ingredients in a medium bowl and mix well with an electric mixer
until smooth.
6. To assemble your snack cakes first poke three holes with a
toothpick or skewer in the top of a cake and swirl around inside
the holes making little caverns for your filling.
7. Use a pastry bag with a small tip to squeeze some filling into
each hole. Careful not to overfill, or your cake will burst open.
Sure, it's exciting, but this mess won't make for a good clone.
8. Once the cake is filled, use a butter knife to spread frosting
on top of the cake over the holes. Drag a fork lengthwise over
the frosting making grooves just like the real thing.
Makes 20 snack cakes.
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