| 147 | 148 | 149 | 150 | 151 |
| 1 | 61 | 122 | 182 | 243 |
|
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
30 Cookies"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 59 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 21mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Make It Your Way
Here's another idea, Chocolate and Peanut Butter-Dipped Elephant
Ears! Melt 1 ounce semisweet baking chocolate in 1-quart saucepan
over low heat, stirring occasionally. Melt 3 tablespoons peanut
butter-flavored chips in another 1-quart saucepan over low heat,
stirring occasionally. Dip one end of cookie into chocolate and
the other into peanut butter for two taste treats in one cookie.
Place on waxed paper until chocolate and peanut butter are firm.
Nutr. Assoc. : 0 3470 0 0
*
Exported from MasterCook *
Miniature Florentines
Recipe By
Serving Size : 72
Categories
:
Preparation Time :0:00
: Celebrate with Cookies
Chapter 7
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
1
1
/2
/4
/4
cup sugar
cup butter or margarine
cup whipping (heavy) cream
tablespoons honey
2
1
1
/2
/4
cup sliced almonds
cup candied orange peel -- finely chopped
tablespoon grated orange peel
1
1
(4 ounce) package sweet baking chocolate -- melted
Heat oven to 375º. Cover cookie sheet with cooking parchment paper. Mix
sugar, butter, whipping cream and honey in 2 1/2-quart saucepan. Heat to
boiling, stirring constantly. Boil 5 minutes, stirring constantly; remove
from heat. Stir in remaining ingredients. Let stand 5 minutes.
Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet. Bake 4
to 6 minutes or until golden brown and bubbly. Cool 2 minutes or until
firm; remove from cookie sheet to wire rack. Cool completely.
Turn cookies upside down; brush with melted chocolate. Let stand at room
temperature until chocolate is firm.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Page 149
Page
Quick Jump
|