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  • Top 10 Famous Desserts 01

    From Dave Drum@1:2320/105 to All on Sat Jul 27 16:30:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry Cookies
    Categories: Cookies, Fruits, Vegan
    Yield: 12 servings

    1 c (135 g) A-P flour; lightly
    - packed
    1/2 ts Baking powder
    1/8 ts Salt
    1/3 c (76 g) vegan butter;
    - softened
    1/3 (90 g) cup + 1 tb granulated
    - sugar
    1/3 (80 g) cup frozen
    - blueberries
    1/2 c (70 g) white chocolate
    - morsels

    MOLLY'S TIP: I like to weigh my ingredients when baking,
    for consistent results.

    Start by setting your oven @ 400oF/205oC. In a small
    bowl, mix together the flour, baking powder and salt.

    Defrost the blueberries by microwaving them for 30 to 45
    seconds. Mash with a fork, and allow them to cool.

    In the bowl of a stand mixer with the paddle attachment,
    cream the softened vegan butter and sugar. Cream until
    fluffy, and then add in the blueberries. Turn the speed
    on your mixer up to high, and mix the butter and sugar
    with the blueberries until fully incorporated, about
    five minutes. Scrape down the sides of the bowl as you
    go.

    Gradually add in the flour mixture, and mix until a soft
    dough forms. Mix in the white chocolate chips.

    Transfer the dough to the freezer to cool for 30
    minutes. Once the dough is chilled, prepare a baking
    sheet with parchment paper. Shape the dough into 12
    balls and bake the cookies for 10 minutes until the
    edges are lightly brown. Set aside to cool before
    serving.

    Molly Allen, Taste of Home Test Kitchen

    Makes: 12 cookies

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Baking is a combination of art, science and magic.
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  • From Dave Drum@1:2320/105 to All on Mon Jan 6 11:16:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wyoming Cowboy Cookies
    Categories: Cookiies, Snacks, Nuts, Grains, Chocolate
    Yield: 72 servings

    1 c Sweetened shredded coconut
    3/4 c Chopped pecans
    1 c Butter; softened
    1 1/2 c (packed) brown sugar
    1/2 c Sugar
    2 lg Eggs; room temp
    1 1/2 ts Vanilla extract
    2 c A-P flour
    1 ts Baking soda
    1/2 ts Salt
    2 c Old-fashioned oats
    2 c Chocolate chips

    Set oven @ 350oF/175oC.

    Place coconut and pecans on a 15" X 10" X 1" baking pan.
    Bake for 6-8 minutes or until toasted, stirring every 2
    minutes. Set aside to cool.

    In a large bowl, cream butter and sugars until light and
    fluffy, 5-7 minutes. Add eggs and vanilla; beat well. In
    another bowl, combine the flour, baking soda and salt.
    Add to creamed mixture; beat well. Stir in the oats,
    chocolate chips, and toasted coconut and pecans.

    Drop by rounded teaspoonfuls onto greased baking sheets.
    Bake about 12 minutes or until browned. Remove to wire
    racks to cool.

    Patsy Steenbock, Shoshoni, Wyoming

    Makes: 6 dozen

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Heatless habaneros. That'll benefit society as much as seedless corn.
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    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)