Text 10877, 149 rader
Skriven 2014-03-14 06:23:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Cookie Monsters Again #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christina Tosi's Christmas Treats
 Categories: Cookies, Snacks, Fruits, Chocolate
      Yield: 24 servings
 
      4 tb Unsalted butter
      4 c  Mini marshmallows *
      6 c  Cereal (Rice Krispies,
           - Corn Flakes, Golden
           - Grahams, Kix, etc.)
           Nonstick spray

MMMMM----------------------OPTIONAL MIX-INS---------------------------
      1 c  (or less) dried fruit; like
           - blueberries, cranberries
           - cherries, banana chips, or
           - candied ginger, lg pieces
           - chopped or crushed
      1 c  (or less) nuts or seeds;
           - such as pecans, peanuts,
           - walnuts, pepitas, or
           - sunflower seeds, toasted &
           - coarsely chopped
    1/2 c  Semisweet chocolate chips
    1/4 c  Creamy peanut butter; do not
           - use natural or freshly
           - ground (mix peanut butter
           - in to the melted
           - marshmallow mixture before
           - adding cereal)
      1 tb To 2 tb sesame seeds
      2 tb Sprinkles or other edible
           - decoration
    1/2 ts Ground spices; such as
           - cinnamon or ginger
 
  * To make this recipe, you'll need slightly less than a 16
  oz bag of mini marshmallows. Snack on the extras or save
  them for hot cocoa.
  
  Equipment: 9" X 13" baking pan, parchment or wax paper
  
  Spray a 9" X 13" baking pan with nonstick spray.
  
  In an extra-large saucepan over low heat, melt the butter.
  Add the marshmallows and heat, stirring constantly, until
  completely melted, about 2 minutes. (Add the peanut
  butter, if using, and stir to combine.) Remove from the
  heat, add the cereal and use a sturdy, long-handled wooden
  or metal spoon to stir until the cereal is well coated in
  the butter-marshmallow mixture. Add any optional mix-ins
  and stir to incorporate.
  
  Scrape the mixture into the prepared pan and spread
  evenly. Cut a piece of parchment or wax paper into a
  roughly 9" X 13" rectangle and spray with nonstick
  vegetable-oil spray. Place the greased parchment or wax
  paper on top of the treats and press the mixture into the
  pan until it's 1/2 to 1 inch thick. Let cool until firm,
  15 to 20 minutes.
  
  Using a large, sharp knife cut the treats into
  approximately 2-inch squares.
  
  DO AHEAD: Treats can be made ahead and kept, in an
  airtight container at room temperature, for 2 to 3 days,
  or frozen up to 1 month.
  
  by Christina Tosi; Momofuku Milk Bar
  
  Epicurious | November 2013
  
  Yield: Makes about 24 treats
  
  MM Format by Dave Drum - 21 December 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Banana Cookies
 Categories: Desserts, Snacks, Fruits, Pork
      Yield: 30 Servings
 
  2 1/2 c  Sifted all-purpose flour
      2 ts Baking powder
    1/4 ts Baking soda
  1 1/2 ts Ground cinnamon
    1/4 ts Kosher salt
    1/2 c  Unsalted butter
  1 1/4 c  Sugar
      2 lg Eggs
      1 ts Vanilla extract
      4    Bananas; mashed
    1/2 lb Bacon; cooked crisp,
           - chopped
 
  Preheat the oven to 400oF/205oC. Line a baking sheet with
  parchment paper and set aside.
  
  In a large mixing bowl, sift together the flour, baking
  powder, baking soda, 1/2 teaspoon of the cinnamon, and the
  salt.
  
  In a medium mixing bowl, use a hand mixer to cream
  together the butter and 1 cup of the sugar. Beat in the
  eggs, one at a time, until they are fully incorporated.
  Beat in the vanilla. Add the butter mixture to the flour
  mixture, then stir in the mashed bananas, beating well
  after each addition. Fold in the bacon.
  
  Stir together the remaining 1/4 cup sugar and the
  remaining cinnamon.
  
  Drop the dough by heaping tablespoons onto the prepared
  baking sheet 1 inch apart. Sprinkle generously with the
  cinnamon-sugar and bake for 10 to 12 minutes, until
  slightly browned. Allow the cookies to cool completely
  before storing in an airtight container. Cookies will keep
  for 5 to 7 days.
  
  Rock-hard bananas? Ripen them quickly for Bacon Banana
  Cookies by placing the peeled fruit on a parchment-lined
  baking sheet and cooking them in a 400XF oven for 10
  minutes until they are soft.
  
  Next time you make banana bread, try stirring 4 slices
  cooked and chopped bacon into the batter.
  
  by Libbie Summers: The Whole Hog Cookbook
  
  Epicurious | December 2011
  
  Yield: Yields 30 cookies
  
  MM Format by Dave Drum - 27 January 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

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