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Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
marshmallows are melted and mixture is smooth; remove from heat. Stir in
vanilla.
Stir in half of the cereal at a time until evenly coated. Press in pan;
cool. Cut into 6 rows by 6 rows.
_
___________________
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.
Description:
"Not only are these treats eggless, but they're low in fat too!"
Copyright:
"© General Mills, Inc. 1998."
Yield:
"
36 Squares"
-
- - - - - - - - - - - - - - - - - -
Per serving: 44 Calories (kcal); 2g Total Fat; (37% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 49mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates
NOTES : Make It Your Way
Just for fun, roll the cereal mixture into balls instead of
putting it into a pan.
Nutr. Assoc. : 2130706543 0 0 4098 0 901
*
Exported from MasterCook *
Pecan Crisps
Recipe By
Serving Size : 48
:
Preparation Time :0:00
Categories
: Chapter 6
Rolling in Dough
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
2
cups sugar
cup very finely chopped pecans
cup butter or margarine -- softened
teaspoon vanilla
eggs
cups all-purpose flour
teaspoons baking powder
teaspoon salt
3
1
/4
/3
1
2
2
2
1/4
1/2
/4
1
Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup.
Beat butter, vanilla and eggs into remaining sugar mixture with electric
mixer on low speed, or mix with spoon. Stir in flour, baking powder and
salt.
Roll dough into rectangle, 18 × 13 inches, on lightly floured surface.
Sprinkle with reserved sugar mixture. Press sugar mixture into dough with
rolling pin. Cut dough diagonally every 2 inches in both directions with
pastry wheel or knife to form diamonds. Place about 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Immediately remove from cookie sheet to wire rack.
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