Is there a good recipe to make cookies without eggs?!
any types of cookies!.Www@FoodAQ@Com
Answers:
eggless!.comWww@FoodAQ@Com
PECAN DREAMS
2 c!. chopped pecans
1 c!. sweet butter
4 TB!. sugar
2 C!. flour
2 tsp!. vanilla
Melt butter; cool!. Add sugar, flour, vanilla & pecans!. Shape into crescents and bake in 375 oven for 20 min!. VERY CAREFULLY roll the hot cookies in powdered sugar!. Makes 3 doz
These are absolutely decadent!
HELLO DOLLY
1/2 c!. butter
1-1/2 c!. graham cracker crumbs
1 can Eagle Brand sweetened, condensed milk
1 6-oz!. pkg!. chocolate chips
1/2 c!. flaked coconut
1 c!. chopped nuts
Melt butter in bottom of 9x13" pan!. Remove from heat!. Sprinkle cracker crumbs evenly over butter; spread condensed milk evenly over crumbs!. Sprinkle chips, cocomut & nuts on top and gently press down!. Bake at 350 for 25 min, or until golden brown!. Cool and cut into bars
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2 c!. chopped pecans
1 c!. sweet butter
4 TB!. sugar
2 C!. flour
2 tsp!. vanilla
Melt butter; cool!. Add sugar, flour, vanilla & pecans!. Shape into crescents and bake in 375 oven for 20 min!. VERY CAREFULLY roll the hot cookies in powdered sugar!. Makes 3 doz
These are absolutely decadent!
HELLO DOLLY
1/2 c!. butter
1-1/2 c!. graham cracker crumbs
1 can Eagle Brand sweetened, condensed milk
1 6-oz!. pkg!. chocolate chips
1/2 c!. flaked coconut
1 c!. chopped nuts
Melt butter in bottom of 9x13" pan!. Remove from heat!. Sprinkle cracker crumbs evenly over butter; spread condensed milk evenly over crumbs!. Sprinkle chips, cocomut & nuts on top and gently press down!. Bake at 350 for 25 min, or until golden brown!. Cool and cut into bars
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go to all recipes!.com and look for a egg substitute!.Www@FoodAQ@Com
Egg substitutes
All- purpose
duck egg (larger, and oilier, more colorful, and more flavorful)
For scrambling and making omelets
silken tofu (This works best with crumbled firm or extra firm tofu!. It helps to add lots of seasonings like onions, mushrooms, nutritional yeast or cheese, and herbs!. One egg = 1/4 cup tofu!.) ) See also the recipe for Tofu Omelette posted by Veggies Unite!)
OR egg substitute (Substitute 1/4 cup egg substitute for each egg!.)
OR egg whites (A good combination is two egg whites for every egg yolk!.)
For baking
1 egg = 2 tablespoons liquid + 2 tablespoons flour + ? tablespoon shortening + ? teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein!. See my sources!. Add one or two drops of yellow food coloring if desired!.)
OR egg substitute (Substitute 1/4 cup egg substitute for each egg!. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat!. To improve the product's texture, add one teaspoon of canola oil for each egg replaced!. Egg substitute can't be whipped and is much more expensive than regular eggs!. It doesn't work well in cheesecakes!. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)
OR egg whites (Substitute 2 egg whites for each whole egg!. This substitution may make baked goods less tender!. To compensate, try adding 1 teaspoon of oil per egg called for in recipe!.)
OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal!. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe!.
OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful!.)
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water!. Beat vigorously until frothy!.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe!.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe!.)
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe!.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg!.)
OR silken tofu (Substitute 1/4 cup tofu for each egg!.)
OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe!.)
As a glue for breading
milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)
Custards and cream fillings
egg yolks (Substitute 2 egg yolks for each whole egg!. This is higher in fat, but works wonders in sauces, custards, and cream fillings!.)
For coating pie crusts
omit (note: crust may become soggier) OR cold milk (to add gloss) OR cream (to add gloss)
To bind ingredients
Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe!.)
If recipe calls for raw eggs (and you wish to reduce the risk of salmonella poisoning)
pasteurized eggs (for whole eggs; available in the frozen foods section) OR powdered egg-white substitutes (for egg whites) OR meringue powder (for egg whites; may contain sugar)
RECIPES:
COLORFUL COOKIES
1 (3oz) pkg!. fruit jello!.
1C powdered sugar
1C butter, melted
2 1/4 C flour
1 tsp salt
Heat oven to 350!. Reserve 1 TB dry gelatin for glaze!. Mix remaining gelatin, powdered sugar & butter!. Stir in flour & salt!. Shape into 1" balls!. Place about 2" apart on ungreases cookie sheet!. Bake until set, but not brown!. 8-10 min!. Cool!. Remove from cookie sheet!.
Colorful Glaze: Mix reserved gelatin & 3 TB hot water!. Let stand 5 min!. Stir in 2 C powdered sugar & 1 teaspoon vanilla until smooth!. Dip top of cookies into glaze!. Decorate w/nuts, coconut, colored sugar, small candies, or chocolate
SUNFLOWER SEED COOKIES
2 c Sugar
1 t Soda
1 t Baking powder
1 t Butter
1 c Shortening
1 t Vanilla
3 c Flour
1 c Coconut I stuck 'em in the oven at 325 F for 5 minutes to 'toast' them
1 c Roasted sunflower seeds
Cream first six ingredients!. Stir in remaining ingredients!. Roll into balls and flatten onto ungreased baking sheet!. Bake at 350 degrees for 10 to 15 minutes!. Can also use salted peanuts!.
Creamy Almond Cookies
-1/2 cup soft butter
-1 cup spelt flour
-1/2 cup ground almonds
-1 tsp vanilla extract
-1/4 cup honey
-1/2 cup ground flaxseed
Preheat oven to 350F!. Combine all ingredients in a large mixing bowl and mix well!. Using a small spoon to measure out the dough, form into balls!. Place the balls on an un-greased cookie sheet and flatten with a fork!. Bake cookies for 10-12 minutes or until brown around the edges!.
no bake cookie clusters
1 package (12 ounces) white chocolate chips
2 tablespoons peanut butter
1-1/4 cups crispy rice cereal
1 cup Spanish peanuts
1 cup miniature marshmallows
1!. Line cookie sheets with wax paper!. In a large saucepan, melt the white chocolate with the peanut butter over low heat, stirring constantly!.
2!. Let the mixture cool slightly then stir in the cereal and peanuts!. Fold in the marshmallows!.
3!. Drop the mixture by tablespoonfuls onto the wax paper-lined cookie sheets!. Let cool until firm!. Serve, or refrigerate until ready to serve!.
TIP: You can add some fun and color to these by sprinkling on a little flaked coconut, colored sprinkles, or chopped candy bars before allowing to cool!.
No-Bake Cookies
4 ounces butter or margarine
1/2 cup milk
2 cups sugar
1 cup semisweet chocolate chips
3 to 4 tablespoons peanut butter, optional
3 cups oats, quick or old-fashioned
1 teaspoon vanilla extract
Place chocolate chips, peanut butter (if used), oats, and vanilla in a large mixing bowl!. Combine the margarine, milk, and sugar in a saucepan; bring to a rolling boil!. Boil for 1 minute!. Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well!.
Drop by spoonfuls onto wax paper!.
Dinosaur Chow (for kids) (kinda like no bake oatmeal cookies)
OP is our Jules
1/4 cup Dirt (cocoa)
1/2 cup Swamp Water (milk w/ green food coloring)
2 cups Crushed Bones (sugar)
1/2 cup Fat (butter)
1/2 cup Squashed Bugs (peanut butter)
1/2 cup Dead Grass (uncooked oatmeal)
mix dirt and swamp water!. Add crushed bones and fat!. Boil about 3 minutes, and add Squashed bugs and dead grass!. Stir until melted!. Remove from heat and stir until mixture begins to thicken!. Drop by tablesppon onto waxed paper!. Cool, Eat, and Enjoy!.
Pumpkin cookies
1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 cup dates or raisins
1 cup nut meats
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups flour
Cream shortening and sugar!. Add pumpkin!. Mix well!. Add dates or raisins, nutmeats, and vanilla!. Mix well!. Sift soda, baking powder, cinnamon and flour, mixing well & add to other mixture!. Drop on greased cookie sheet & bake at 375° for 8 minutes!. Note: Size of cookie determines baking time!.
Snowballs
1 C softened butter
1/3 C sugar
1 TB water
1 tsp vanilla
2 1/4 C flour
1 C shopped pecans
1 C powdered sugar
Set oven to 325 F!. Combine butter & sugar!. Add water & vanilla!. Add flour!. Stir in pecans!. Shape into 1 " balls!. Place on cookie sheet!. Bake 20 minutes or until set!. Gently roll warm balls into powdered sugar!. Shake off excess!. Makes about 3 dozen!.
Coconut Joys
1/2 C (1 stick) butter
2 C powdered sugar
3 C coconut (8oz package)
whole almonds or pecans (I always used pecans)
2 sq (2 oz) unsweetened chocolate, melted or approx!. 1 1 C chocolate chips
Add powdered sugar & coconut!. Mix well!. Shape rounded teaspoons of mixture into balls!. Make indentation in center of each & place on cookie sheet!. Fill centers with melted chocolate & pecan piece or almond!. chill until firm!. Store in fridge!. Makes 36 to 40
Buckeyes
1 Coconut
1 C graham cracker crumbs
1 C peanut butter
1 C very soft butter
1 box powdered sugar
Mix all ingredients well!. Make into balls!. Chill!. Melt in double broiler 1 large package chocolate chips & 1/2 cake paraffin wax!. Stick a toothpick in balls!. Dip into chocolate mixture!. Place on wax paper!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Snow Balls
A no bake cookie!.
1 1/2 cups semisweet chocolate chips
8 ounces cream cheese, cut into cubes
1 1/2 teaspoons vanilla extract
3 cups Oreo chocolate cookie crumbs (a 15 ounce box contains almost 4 cups)
1 cup finely ground pecans
sifted confectioner's sugar
Melt chocolate chips in the top of a double boiler until smooth!. Add cream cheese and vanilla, stirring until smooth and cream cheese has melted!. Remove from heat!. Stir in cookie crumbs and pecans until thoroughly blended (it is easiest to use your hands to do this)!.
Shape mixture into 1-inch balls and roll in confectioners sugar!. Cover and refrigerate 8 hours or until firm!. Roll in confectioners sugar again!. Store in an airtight container in refrigerator!.
Yield: about 5 - 6 dozen balls!.
Coconut Macaroons
23 cups flaked coconut
4-1/4 (14 ounce) cans sweetened condensed milk
2 tablespoons and 2-1/4 teaspoons vanilla extract 2 tablespoons and 1/4 teaspoon almond extract
Preheat oven to 350 degrees
F (180 degrees C)!. In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well!. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets!. Bake 8 to 10 minutes or until lightly browned around the edges!. Immediately remove from baking sheets!. Store loosely covered at room temperature!.
RUM TRUFFLES
These truffles will be soft inside despite that it feels firm on the outside!. You only need to store them in a place, but not necessarily the fridge!. Make sure you always use an airtight container!
Be sure to use good quality chocolate!
Ingredients:
8 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup cream
2 tablespoons unsalted butter
1/2 cup chocolate cake crumbs
2 teaspoons dark rum
1/2 cup chocolate sprinkles
Directions:
1 Line a sheet pan with aluminum foil or parchment paper!. Place chopped chocolate in a heatproof bowl!.
2 In a saucepan, combine cream and butter!. Place over low heat, and bring to a boil!. Pour over chocolate, and stir until chocolate is melted and smooth!. Stir in cake crumbs and rum!. Set aside until firm, but not
hard!.
3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles!. Place on the prepared tray!. Refrigerate 30 minutes or until firm!. Serve in small paper cups!.
Note
Can store chocolate cake crumbs in the freezer!. Pack the crumbs in the amount needed!. A good
chocolate cake makes all the difference
WHISKEY COOKIES
1 lb!. butter
1 c!. sugar (1 1/2 if desired)
1 lb!. walnuts, finely ground
4 c!. flour (reg!. Gold Medal, etc!.)
3/4 c!. whiskey (Southern Comfort, anything but scotch)
Mix butter and sugar together well!. Add flour; mix!. Add walnuts!. Mix well!. Add whiskey; mix!.
Cut dough into three or four parts!. Refrigerate for at least an hour!. Take a half-handful or less of dough at a time!. Roll on floured board into a long rope!. Cut into lengths of about 2 inches!. Form into a horseshoe!.
Bake on ungreased cookie sheet at 375 degrees until browned, approximately 10 to 15 minutes!. Refrigerate!. Cover with tin foil!.
FLORIDA ORANGE MELTS
Florida's answer to Kentucky's bourbon balls, these quick, no-bake cookies showcase the flavor of the state's most important fruit, along with another southern favorite, pecans!. May have originated in the Coconut Grove area!. They are best if allowed to mellow overnight!.
1 2/3 cups coarsely crushed or broken-up vanilla wafers
1 1/3 cups (about 5 1/2 oz!.) chopped pecans, divided
2/3 cup powdered (confectioners') sugar
1/4 teaspoon finely grated orange zest (colored part of the skin)
3 tablespoons thawed orange juice concentrate (do not dilute)
2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
2 teaspoons light corn syrup
In a food processor, process the vanilla wafers and 1 cup of the pecans until finely ground!. Add the powdered sugar and orange zest and process until evenly incorporated!. With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended!. If the mixture seems dry and crumbly, sprinkle in a little water and process briefly to incorporate!.
Finely chop the remaining 1/3 cup pecans!. Spread them in a shallow bowl!. Shape portions of the mixture into scant 1-inch balls with lightly greased hands!. Press the balls into the pecans, turning until coated lightly all over!. (If the pecans don't stick well, moisten the balls by rolling them in slightly damp hands!.) Let the cookies mellow in an air-tight container for at least 4 hours and preferably overnight before serving!.
Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month!.
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All- purpose
duck egg (larger, and oilier, more colorful, and more flavorful)
For scrambling and making omelets
silken tofu (This works best with crumbled firm or extra firm tofu!. It helps to add lots of seasonings like onions, mushrooms, nutritional yeast or cheese, and herbs!. One egg = 1/4 cup tofu!.) ) See also the recipe for Tofu Omelette posted by Veggies Unite!)
OR egg substitute (Substitute 1/4 cup egg substitute for each egg!.)
OR egg whites (A good combination is two egg whites for every egg yolk!.)
For baking
1 egg = 2 tablespoons liquid + 2 tablespoons flour + ? tablespoon shortening + ? teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein!. See my sources!. Add one or two drops of yellow food coloring if desired!.)
OR egg substitute (Substitute 1/4 cup egg substitute for each egg!. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat!. To improve the product's texture, add one teaspoon of canola oil for each egg replaced!. Egg substitute can't be whipped and is much more expensive than regular eggs!. It doesn't work well in cheesecakes!. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)
OR egg whites (Substitute 2 egg whites for each whole egg!. This substitution may make baked goods less tender!. To compensate, try adding 1 teaspoon of oil per egg called for in recipe!.)
OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal!. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe!.
OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful!.)
OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water!. Beat vigorously until frothy!.)
OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe!.
OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe!.)
OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe!.)
OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg!.)
OR silken tofu (Substitute 1/4 cup tofu for each egg!.)
OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe!.)
As a glue for breading
milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)
Custards and cream fillings
egg yolks (Substitute 2 egg yolks for each whole egg!. This is higher in fat, but works wonders in sauces, custards, and cream fillings!.)
For coating pie crusts
omit (note: crust may become soggier) OR cold milk (to add gloss) OR cream (to add gloss)
To bind ingredients
Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe!.)
If recipe calls for raw eggs (and you wish to reduce the risk of salmonella poisoning)
pasteurized eggs (for whole eggs; available in the frozen foods section) OR powdered egg-white substitutes (for egg whites) OR meringue powder (for egg whites; may contain sugar)
RECIPES:
COLORFUL COOKIES
1 (3oz) pkg!. fruit jello!.
1C powdered sugar
1C butter, melted
2 1/4 C flour
1 tsp salt
Heat oven to 350!. Reserve 1 TB dry gelatin for glaze!. Mix remaining gelatin, powdered sugar & butter!. Stir in flour & salt!. Shape into 1" balls!. Place about 2" apart on ungreases cookie sheet!. Bake until set, but not brown!. 8-10 min!. Cool!. Remove from cookie sheet!.
Colorful Glaze: Mix reserved gelatin & 3 TB hot water!. Let stand 5 min!. Stir in 2 C powdered sugar & 1 teaspoon vanilla until smooth!. Dip top of cookies into glaze!. Decorate w/nuts, coconut, colored sugar, small candies, or chocolate
SUNFLOWER SEED COOKIES
2 c Sugar
1 t Soda
1 t Baking powder
1 t Butter
1 c Shortening
1 t Vanilla
3 c Flour
1 c Coconut I stuck 'em in the oven at 325 F for 5 minutes to 'toast' them
1 c Roasted sunflower seeds
Cream first six ingredients!. Stir in remaining ingredients!. Roll into balls and flatten onto ungreased baking sheet!. Bake at 350 degrees for 10 to 15 minutes!. Can also use salted peanuts!.
Creamy Almond Cookies
-1/2 cup soft butter
-1 cup spelt flour
-1/2 cup ground almonds
-1 tsp vanilla extract
-1/4 cup honey
-1/2 cup ground flaxseed
Preheat oven to 350F!. Combine all ingredients in a large mixing bowl and mix well!. Using a small spoon to measure out the dough, form into balls!. Place the balls on an un-greased cookie sheet and flatten with a fork!. Bake cookies for 10-12 minutes or until brown around the edges!.
no bake cookie clusters
1 package (12 ounces) white chocolate chips
2 tablespoons peanut butter
1-1/4 cups crispy rice cereal
1 cup Spanish peanuts
1 cup miniature marshmallows
1!. Line cookie sheets with wax paper!. In a large saucepan, melt the white chocolate with the peanut butter over low heat, stirring constantly!.
2!. Let the mixture cool slightly then stir in the cereal and peanuts!. Fold in the marshmallows!.
3!. Drop the mixture by tablespoonfuls onto the wax paper-lined cookie sheets!. Let cool until firm!. Serve, or refrigerate until ready to serve!.
TIP: You can add some fun and color to these by sprinkling on a little flaked coconut, colored sprinkles, or chopped candy bars before allowing to cool!.
No-Bake Cookies
4 ounces butter or margarine
1/2 cup milk
2 cups sugar
1 cup semisweet chocolate chips
3 to 4 tablespoons peanut butter, optional
3 cups oats, quick or old-fashioned
1 teaspoon vanilla extract
Place chocolate chips, peanut butter (if used), oats, and vanilla in a large mixing bowl!. Combine the margarine, milk, and sugar in a saucepan; bring to a rolling boil!. Boil for 1 minute!. Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well!.
Drop by spoonfuls onto wax paper!.
Dinosaur Chow (for kids) (kinda like no bake oatmeal cookies)
OP is our Jules
1/4 cup Dirt (cocoa)
1/2 cup Swamp Water (milk w/ green food coloring)
2 cups Crushed Bones (sugar)
1/2 cup Fat (butter)
1/2 cup Squashed Bugs (peanut butter)
1/2 cup Dead Grass (uncooked oatmeal)
mix dirt and swamp water!. Add crushed bones and fat!. Boil about 3 minutes, and add Squashed bugs and dead grass!. Stir until melted!. Remove from heat and stir until mixture begins to thicken!. Drop by tablesppon onto waxed paper!. Cool, Eat, and Enjoy!.
Pumpkin cookies
1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 cup dates or raisins
1 cup nut meats
1 teaspoon vanilla
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon cinnamon
2 cups flour
Cream shortening and sugar!. Add pumpkin!. Mix well!. Add dates or raisins, nutmeats, and vanilla!. Mix well!. Sift soda, baking powder, cinnamon and flour, mixing well & add to other mixture!. Drop on greased cookie sheet & bake at 375° for 8 minutes!. Note: Size of cookie determines baking time!.
Snowballs
1 C softened butter
1/3 C sugar
1 TB water
1 tsp vanilla
2 1/4 C flour
1 C shopped pecans
1 C powdered sugar
Set oven to 325 F!. Combine butter & sugar!. Add water & vanilla!. Add flour!. Stir in pecans!. Shape into 1 " balls!. Place on cookie sheet!. Bake 20 minutes or until set!. Gently roll warm balls into powdered sugar!. Shake off excess!. Makes about 3 dozen!.
Coconut Joys
1/2 C (1 stick) butter
2 C powdered sugar
3 C coconut (8oz package)
whole almonds or pecans (I always used pecans)
2 sq (2 oz) unsweetened chocolate, melted or approx!. 1 1 C chocolate chips
Add powdered sugar & coconut!. Mix well!. Shape rounded teaspoons of mixture into balls!. Make indentation in center of each & place on cookie sheet!. Fill centers with melted chocolate & pecan piece or almond!. chill until firm!. Store in fridge!. Makes 36 to 40
Buckeyes
1 Coconut
1 C graham cracker crumbs
1 C peanut butter
1 C very soft butter
1 box powdered sugar
Mix all ingredients well!. Make into balls!. Chill!. Melt in double broiler 1 large package chocolate chips & 1/2 cake paraffin wax!. Stick a toothpick in balls!. Dip into chocolate mixture!. Place on wax paper!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chocolate Snow Balls
A no bake cookie!.
1 1/2 cups semisweet chocolate chips
8 ounces cream cheese, cut into cubes
1 1/2 teaspoons vanilla extract
3 cups Oreo chocolate cookie crumbs (a 15 ounce box contains almost 4 cups)
1 cup finely ground pecans
sifted confectioner's sugar
Melt chocolate chips in the top of a double boiler until smooth!. Add cream cheese and vanilla, stirring until smooth and cream cheese has melted!. Remove from heat!. Stir in cookie crumbs and pecans until thoroughly blended (it is easiest to use your hands to do this)!.
Shape mixture into 1-inch balls and roll in confectioners sugar!. Cover and refrigerate 8 hours or until firm!. Roll in confectioners sugar again!. Store in an airtight container in refrigerator!.
Yield: about 5 - 6 dozen balls!.
Coconut Macaroons
23 cups flaked coconut
4-1/4 (14 ounce) cans sweetened condensed milk
2 tablespoons and 2-1/4 teaspoons vanilla extract 2 tablespoons and 1/4 teaspoon almond extract
Preheat oven to 350 degrees
F (180 degrees C)!. In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well!. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets!. Bake 8 to 10 minutes or until lightly browned around the edges!. Immediately remove from baking sheets!. Store loosely covered at room temperature!.
RUM TRUFFLES
These truffles will be soft inside despite that it feels firm on the outside!. You only need to store them in a place, but not necessarily the fridge!. Make sure you always use an airtight container!
Be sure to use good quality chocolate!
Ingredients:
8 (1 ounce) squares bittersweet chocolate, chopped
1/4 cup cream
2 tablespoons unsalted butter
1/2 cup chocolate cake crumbs
2 teaspoons dark rum
1/2 cup chocolate sprinkles
Directions:
1 Line a sheet pan with aluminum foil or parchment paper!. Place chopped chocolate in a heatproof bowl!.
2 In a saucepan, combine cream and butter!. Place over low heat, and bring to a boil!. Pour over chocolate, and stir until chocolate is melted and smooth!. Stir in cake crumbs and rum!. Set aside until firm, but not
hard!.
3 Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles!. Place on the prepared tray!. Refrigerate 30 minutes or until firm!. Serve in small paper cups!.
Note
Can store chocolate cake crumbs in the freezer!. Pack the crumbs in the amount needed!. A good
chocolate cake makes all the difference
WHISKEY COOKIES
1 lb!. butter
1 c!. sugar (1 1/2 if desired)
1 lb!. walnuts, finely ground
4 c!. flour (reg!. Gold Medal, etc!.)
3/4 c!. whiskey (Southern Comfort, anything but scotch)
Mix butter and sugar together well!. Add flour; mix!. Add walnuts!. Mix well!. Add whiskey; mix!.
Cut dough into three or four parts!. Refrigerate for at least an hour!. Take a half-handful or less of dough at a time!. Roll on floured board into a long rope!. Cut into lengths of about 2 inches!. Form into a horseshoe!.
Bake on ungreased cookie sheet at 375 degrees until browned, approximately 10 to 15 minutes!. Refrigerate!. Cover with tin foil!.
FLORIDA ORANGE MELTS
Florida's answer to Kentucky's bourbon balls, these quick, no-bake cookies showcase the flavor of the state's most important fruit, along with another southern favorite, pecans!. May have originated in the Coconut Grove area!. They are best if allowed to mellow overnight!.
1 2/3 cups coarsely crushed or broken-up vanilla wafers
1 1/3 cups (about 5 1/2 oz!.) chopped pecans, divided
2/3 cup powdered (confectioners') sugar
1/4 teaspoon finely grated orange zest (colored part of the skin)
3 tablespoons thawed orange juice concentrate (do not dilute)
2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
2 teaspoons light corn syrup
In a food processor, process the vanilla wafers and 1 cup of the pecans until finely ground!. Add the powdered sugar and orange zest and process until evenly incorporated!. With the motor running, add the orange juice concentrate, orange liqueur, and corn syrup through the feed tube and process just until well blended!. If the mixture seems dry and crumbly, sprinkle in a little water and process briefly to incorporate!.
Finely chop the remaining 1/3 cup pecans!. Spread them in a shallow bowl!. Shape portions of the mixture into scant 1-inch balls with lightly greased hands!. Press the balls into the pecans, turning until coated lightly all over!. (If the pecans don't stick well, moisten the balls by rolling them in slightly damp hands!.) Let the cookies mellow in an air-tight container for at least 4 hours and preferably overnight before serving!.
Store in an airtight container for up to 4 days, refrigerate for up to 2 weeks, or freeze for up to 1 month!.
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