~*Piper*~ | 22 Apr 20:28 2014
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Famous Recipes - Glazed Apple Cookies



Glazed Apple Cookies






Spicy cookies that everyone loves. I've mailed them before and they mail beautifully. I've been making these for about 25 years, and never met anyone yet who didn't like them.

Servings: 18

1/2 cup shortening
1 1/3 cups packed brown sugar
1 egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped walnuts (optional)
1 cup apples - peeled, cored and finely diced
1 cup raisins
1/4 cup milk
1 1/2 cups sifted confectioners' sugar
1 tablespoon butter
1/2 teaspoon vanilla extract
2 1/2 tablespoons half-and-half cream

1. Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.

2. Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.

3. Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.

4. Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.

5. To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.




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BlondLogic | 21 Apr 11:58 2014
BlondLogic | 21 Apr 10:56 2014
~*Piper*~ | 18 Apr 02:48 2014
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Famous Recipes - No Bake Strawberry Icebox Cake



No Bake Strawberry Icebox Cake

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.



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~*Piper*~ | 17 Apr 22:08 2014
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Famous Recipes - Peanut Butter Cake



Peanut Butter Cake

If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.

Servings: 12

1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
4 cups confectioners' sugar
1/3 cup heavy cream

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.

2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.

3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.

4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.



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Richard Lee Holbert | 13 Apr 19:53 2014
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Re: Famous Recipes - Fw: Re:



Looks like SPAM.
BE VERY VERY CAREFUL.

On 4/13/2014 6:17 AM, msheehanbroker-YDxpq3io04c@public.gmane.org wrote:
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Richard Lee Holbert | 11 Apr 04:42 2014
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Re: Famous Recipes - Fw: News



be VERY CAREFUL.
This REEKS of SPAM.

On 3/29/2014 8:56 PM, msheehanbroker-YDxpq3io04c@public.gmane.org wrote:
<!-- /* start of attachment style */ .ygrp-photo-title{ clear: both; font-size: smaller; height: 15px; overflow: hidden; text-align: center; width: 75px; } div.ygrp-photo{ background-position: center; background-repeat: no-repeat; background-color: white; border: 1px solid black; height: 62px; width: 62px; } div.photo-title a, div.photo-title a:active, div.photo-title a:hover, div.photo-title a:visited { text-decoration: none; } div.attach-table div.attach-row { clear: both; } div.attach-table div.attach-row div { float: left; /* margin: 2px;*/ } p { clear: both; padding: 15px 0 3px 0; overflow: hidden; } div.ygrp-file { width: 30px; valign: middle; } div.attach-table div.attach-row div div a { text-decoration: none; } div.attach-table div.attach-row div div span { font-weight: normal; } div.ygrp-file-title { font-weight: bold; } /* end of attachment style */ -->



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world | 1 Apr 13:21 2014
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Famous Recipes - File - Other groups of Interest


All my groups but one welcome Lurkers as I require in my All Burgers N Poultry Recipes group that you  post at
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Richard Lee Holbert | 24 Mar 14:51 2014
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Famous Recipes - Banana Blondies with Chocolate Peanut Butter Ganache



Banana Blondies with Chocolate Peanut Butter Ganache

Yield : makes 9 to 12 bars

Ingredients :

1 cup loosely packed brown sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
2 ripe bananas, mashed
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Chocolate Peanut Butter Ganache :

6 ounces milk, dark or semi-sweet (your choice) chocolate, chopped
1/3 cup peanut butter
1/2 cup heavy cream

Directions :

Preheat the oven to 350 degrees F.
Spray an 8x8-inch with nonstick spray, layer it with parchment paper and give it another spray.

In a bowl, whisk together the brown sugar and egg yolks until smooth.
Slowly stream in the butter while whisking until combined.
Stir in the mashed bananas.
Add the flour, baking soda, and salt, stirring until a thicker batter comes together.
Pour the batter into the greased pan.
Bake for 30 to 35 minutes, or until the bars seem set in the center and are golden in color.
Remove and let cool slightly.

Chocolate Peanut Butter Ganache :

Add the chocolate and peanut butter to a large bowl.
Heat the heavy cream in a saucepan over medium heat until it is hot but not boiling - just until bubbles form on the sides of the pan.
Remove it from the heat and pour it over the chocolate and peanut butter.
Allow it to sit for 1 to 2 minutes, then stir continuously until a ganache forms - this may take a full 5 minutes but keep stirring.
Allow the ganache to cool for a few minutes before pouring it over the bars or serving it with a spoon.

Source : howsweeteats.com/2014/03/banana-blondies-with-chocolate-peanut-butter-ganache/

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~*Piper*~ | 6 Mar 03:35 2014
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Famous Recipes - Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip



Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip
Recipe courtesy Paula Deen

SHOW: Paula's Party
EPISODE: Cheese Glorious Cheese

12 to 15 servings

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water
Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges wit h a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.



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Carly | 4 Mar 18:47 2014
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Famous Recipes - Peanut Butter-Toffee Turtle Cookies



Peanut Butter-Toffee Turtle Cookies

These turtle cookies have every indulgent flavor we could pack in a recipe: chocolate, peanut butter, caramel, and toffee. You’re already baking a batch, aren’t you?

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups all-purpose baking mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup milk chocolate morsels, melted

1. Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
2. Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
3. Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.

TIP: The chocolate drizzle on the cookies will harden as it cools.

Carly



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