1001 Cookies Recipe

Pasta Recipes – The Very Best in Italian Cuisine!

2008-05-21T10:55:00.000+08:00

Pasta Recipes – The Very Best in Italian Cuisine!
by: Jonathan Teng

These pasta recipes are excellent for dinners or parties.

In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.

So, here we go…

Lemon Tuna Pasta

4 tsp Butter
18 Black olives, pitted & sliced
1 tsp Oil; olive
2 can Tuna; chunk, drained
4 large Garlic cloves, chopped
Pasta; penne, cooked and drained
1/8 cup Lemon juice
4 tsp Butter (add at end)
3 tsp Capers, drained

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.

Tomato Soup with Pasta

3 tbsp Olive oil
1/2 tsp Black pepper
1 small Onion, chopped
1 tsp Basil
1 lb Tomatoes, chopped
3 pt Stock
1 Carrot, sliced
1 cup Small pasta / broken vermicelli
1 Celery stick, sliced
1 tbsp Chopped parsley
1 tsp Salt

Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.

Both Pasta Recipes yield 4 servings

If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I’m sure you’ll love…

Broccoli-Pasta Toss

2 cups Broccoli flowerets
3 tbsp Parmesan cheese, grated
4 oz Fettuccine, broken up
1 tsp Sesame seed, toasted
1 tbsp Oil, cooking
1/8 tsp Garlic powder

In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings.

PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium.

**MUST TRY** Recipes: http://www.easy-recipes-secrets.com/cold-pasta-salad-recipes.html and http://www.easy-recipes-secrets.com/easy-chicken-recipes.html

Copyright 2005

About the author:
Jonathan loves eating! If you are like him, then you definitely need to visit http://www.easy-recipes-secrets.com – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!

**IMPORTANT**: You may use this article on your website but you are **NOT** granted permission to modify any part of its content and all the links should be kept active!

Best Cookies: Pink Lemonade Cookies

2008-02-22T22:57:00.000+08:00

Best Cookies: Pink Lemonade Cookies
by: Donna Monday

Imagine pouring a glass of sweet, tangy lemonade into a cookie. The results are these delightful, lemony flavored cookies with their pretty pink coloring.

Pink Lemonade Cookies

1 cup sugar
¼ butter, softened
1 egg
2 teaspoons freshly grated lemon peel
1 teaspoon lemon juice
1 to 2 drops red food color
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
Powdered sugar, if desired

Directions

Heat oven to 400 degrees.

Combine ½ cup sugar, butter, egg, lemon peel, lemon juice and red food color in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).

Shape dough into ½-inch balls; roll in remaining sugar. Place 2-inches apart onto ungreased cookie sheets. Flatten balls to ¼-inch thickness with bottom of buttered glass dipped in sugar. Bake for 5 to 7 minutes or until edges are lightly browned. Sprinkle with powdered sugar, if desired.

About the author:
© Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com

Best Cookies: Sweet Potato Spice Bars

2008-01-27T00:46:00.000+08:00

Best Cookies: Sweet Potato Spice Bars
by: Donna Monday

If you love sweet potato pie and candied yams, you’ll rave over these sweet potato cookie bars.

Each bite contains golden raisins, spices, and sweet potatoes, topped off with rich cream cheese. Comfort food never tasted so good.

Sweet Potato Spice Bars

4 eggs
2 cups sugar
1 cup vegetable oil
1 16-oz. Can sweet potatoes or yams, drained
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground allspice
½ cup golden raisins
1 teaspoon grated orange rind
Cream Cheese Frosting

Directions

Heat oven to 350 degrees.

Grease jelly roll pan, 15 1/2x10 1/2x1-inch. Beat eggs, sugar, oil, vanilla and sweet potatoes. Stir in flour, baking powder, cinnamon, baking soda, salt and allspice.

Mix in raisins and orange rind. Pour batter into pan. Bake until brown, 25 to 30 minutes. Cool. Frost with Cream Cheese Frosting Sprinkle with nuts.

Cut into bars about 2x1 ½ inches. Refrigerate until ready to serve.

Cream Cheese Frosting

Mix a 3-oz. Package cream cheese (softened); ¼ cup plus 2 tablespoons butter or margarine (softened) and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar until smooth and of spreading consistency.

About the author:
Copyright 2005
Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com

Best Recipes: Ice Cream Cookie Pizza

2007-12-26T23:25:00.000+08:00

Best Recipes: Ice Cream Cookie Pizza
by: Donna Monday

Gather everybody around for this really cool cold pizza. Each person will have lots of fun topping their ice cream pizza slices with lots of yummy goodies. Great for kids parties.

Cookie

¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
½ teaspoon vanilla
1 cup all-purpose flour
1 cup uncooked quick-cooking oats
1 teaspoon baking soda
½ teaspoon salt

Ice Cream

1 quart vanilla ice cream, slightly softened

Toppings

Fudge sauce, strawberry sauce, caramel sauce, sliced bananas, sliced strawberries, m&m candies, gummi candy, coarsely chopped chocolate sandwich cookies, chopped candy bars, candy sprinkles, nuts.

Directions

Preheat oven to 375 degrees.

Combine brown sugar, butter, egg, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, oats, baking soda and salt. Beat until well mixed.

Spread dough evenly into ungreased 12-inch pizza pan. Bake for 10 to 12 minutes or until golden brown. Cool completely.

Spread ice cream evenly over cooled cookie. Freeze until firm (1 to 2 hours).
To serve, cut into wedges; top with desired topping.

About the author:
© Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com

Best Cookies: Double Delicious Cookie Bars

2007-12-15T12:39:00.000+08:00

Best Cookies: Double Delicious Cookie Bars
by: Donna Monday

Chocolate chip cookies are good, but there’s something irresistible about the taste of chocolate, combined with old-fashioned graham crackers, that keeps our lips smacking. Add peanut butter chips and you’ll see why these cookies are called double delicious!

Double Delicious Cookie Bars

½ cup margarine or butter
1 1/2 cups graham cracker crumbs
1 14-oz. Can sweetened condensed milk (NOT evaporated milk)
1 12-oz package semi-sweet chocolate chips
1 cup peanut butter chips

Directions

Preheat oven to 350 degrees (325 degrees for glass dish).

In 13x19-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly.

Bake 25 to 30 minutes or until lightly browned. Cool. Garnish as desired. Cut into bars. Store loosely covered at room temperature.

About the author:
Copyright 2005
Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com

Sugar Cookies

2007-09-29T17:47:00.000+08:00

This is the perfect cookie recipe for use with your favorite cookie cutters. This is an incredible recipe for holiday and theme cookies, so have fun being creative with these cookies!

Ingredients

• 1/3 cup butter
• 1/3 cup butter shortening
• 8 large garlic cloves, chopped
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• Frostings and candies for decorating if desired

Directions

Preheat oven to 375 degrees. Beat butter and shortening on high speed for 45 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If you can't get all of the flour mixed in with the mixer, then stir in the remaining flour by hand. Divide dough in half.

Cover tightly with plastic wrap and chill for 2 hours.
On a lightly floured surface roll half of the dough out to a thickness of 1/8 inch. Cut into desired shapes with cookie cutters and place onto an ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and bottoms are lightly browned. Cool cookies on a wire rack then decorate as desired

1001 Cookies Recipe

Chocolate Chip Cookies

2007-09-28T17:52:00.001+08:00

CHOCOLATE CHIP COOKIES

RECIPE FOR CHOCOLATE CHIP COOKIES, including 40+ years of accumulated tips on how to vary the recipe. Chosen to share with you because chocolate chip cookies have proven to be the easiest, flexible and most enduring food that almost everyone enjoys. Always having just out-of-the-oven cookies filled with melted chocolate contributes to having a comfortable home or office. The basics are essential.

serving size

One recipie - 60 cookies

Ingredients

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1+ t. vanilla
1 T. water
2 cups flour
1 t. baking soda
1 t. salt
2 + cups chocolate chips
1 + cup nuts

The texture of the cookies depends on what kind of shortening you use. Butter makes crisp, evenly browned cookies. Margarine is not healthy. Shortening makes a soft cookie. I use organic unsalted butter.

Adding a bit more sugar makes the cookies very crisp. Varying the balance between the types of sugars can impact the taste. And when you do not have one, you can improvise and use all white or all brown.

The size of the egg also impacts the texture of the cookies. The larger the eggs, the more cake-like the cookie. For a “healthier cookie”, I use Omega 3 organic eggs.

Vanilla: Be generous with your measuring spoon, often pouring in one to two tablespoons.

Water: This is the one ingredient that was taken off of the Nestle's package. I still use one to two tablestoons of water. (Actually fill an empty half of an egg shell w/water as my measure for this)

If the dough seems too moist, more flour should be added. Too little flour, the cookies spread. Too much flour, the cookies do not spread and are like cardboard.

No need for salt unless the shortening is salt-free. There is enough salt in salted butter.

Do not use any semi-sweet chips other than Nestle's semi-sweet morsels. Accept no substitutes. (Unless it is a fine French chocolate.)Be generous with the chocolate...Most people are only eating the cookie to get at the chocolate. I add the chocolate last and add it until the KitchenAid bowl is filled up and the chips are flying about.

Walnuts are for the classic cookies. Can use combinations of walnuts, pecans and macadamia nuts.

Preparation

Mixing: Easy. Beat the butter, sugars, vanilla and water together.
Add the flour, baking soda and nuts. (The mixing breaks up the nuts so you do not need to chop them before adding.) Mix in the chocolate chips.

Baking: Now you could bake them immediately in a 350 degree oven. However, I think they bake and brown evenly if the dough is refrigerated/frozen prior to baking. Plus, this method allows those in the household, who prefer the dough to the cookies, a longer time to enjoy the dough.

Whenever I have time for a baking day, I make a double recipe and divide the dough in four portions. Then, I roll each piece of dough into a log and wrap each in plastic wrap. Put the four logs in the freezer. Then when the need for cookies arises, just take a log out of the freezer, cut into chunks and bake. This makes one very popular with children, with parents, with children's roommates, with co-workers, with friends, with the spouse and with anyone else who happens along.

Serving Chocolate Chip Cookies Tips

Everyone loves chocolate chip cookies, but just as important as the taste is the presentation. What you serve with your chocolate chip cookies, and how you serve your cookies can make a big difference. For instance milk, hot chocolate, and tea all go well with cookies.
http://www.myhomecooking.net/chocolate-chip-cookies/serving-chocolate-chip-cookies.htm

Chocolate Chip Cookies

Almond London Cookies

2007-09-28T17:46:00.000+08:00

Almond London Cookies
Recipe by Amy Beh

Almond London
Ingredients

125g butter

75g icing sugar

1 egg yolk

Sift:

225g plain flour

1/2 tsp rice flour

300g whole almonds, toasted

450g chocolate, melted

Almond nibs, toasted

Small paper cases

Almond London
Method

Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.

Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.

Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.

Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.

Almond London
1001 Cookies Recipe

Sugee Cookies

2007-09-23T14:26:00.001+08:00

Sugee Cookies

Sugee Cookies
Recipe by Amy Beh

Ingredients

125g butter

75g soft brown sugar

1/2 tsp vanilla essence

100g plain flour

75g sugee

25g ground almonds

Almond strips

1 egg white, beaten

Method

- Grease baking trays lightly with butter and preheat oven to 180°C.

- Cream butter, sugar and essence until light.
- Sift in flour.
- Add in sugee and ground almonds to combine well into a dough, pinch off pieces and
roll into small balls and place on prepared trays.
- Press with a fork.
- Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.

- Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
- Leave on the tray for one to two minutes.
- Remove onto a wire rack to cool.

Cookies shop:http://www.teckneotarts.com/Sugee.htm
http://www.bengawansolo.com.sg/products_cookies.htm

Sugee Cookies

Peanut Butter Cookie

2007-09-23T14:22:00.000+08:00

Peanut Butter Cookie

Peanut Butter Cookie Recipe

These cookies are a favorite treat for young children. I have included an extra easy peanut butter cookie recipe at the bottom of the page for those days when you want a treat but don't have the time.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• 1/2 Teaspoon ground black pepper
• granulated sugar

Directions

In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.

Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten the dough balls by using a fork to make a criss cross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool cookies on a wire rack.

Easy Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 large egg
Mix together. Drop teaspoonfuls onto an ungreased baking sheet. Bake at 325 degrees for 8 to 12 minutes

Cherry Biscotti

2007-09-23T14:14:00.000+08:00

Cherry Biscotti

Yields about 2-1/2 dozen

3/4 cup granulated sugar
2 eggs

1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract

2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt

1 cup chopped dried tart cherries

1 egg white
1 tablespoon water

Granulated sugar

Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.

Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.

Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.

Best Cookies: Oatmeal Crispies

2007-09-19T23:58:00.000+08:00

Best Cookies: Oatmeal Crispies
by: Donna Monday

These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.

Oatmeal Crispies

1 cup firmly packed brown sugar
½ cup butter, softened
½ cup shortening
2 eggs
1 teaspoon vanilla
2 cups uncooked quick-cooking oats
1 ½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

Directions

Combine brown sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to low; add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.

Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours).

Heat oven to 350 degrees.

Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from cookie sheets.

About the author:
© Donna Monday
Love Cookies? All your favorites here
http://www.best-cookie-jar-recipes.com

Tart Gulung

2007-09-13T13:36:00.000+08:00

Tart Gulung ( Roll Tart )

Ingredients :

125 grams butter
30 grams icing sugar
vanilla essence
1 egg yolk
220 grams plain flour

Filling : Pineapple jam

Method of making:

-Cream butter with sugar, vanilla essence ang egg yolk until fluffy. Gradually, flod in flour. Mix well until mixture become soft dough.

-Place dough into piping pump. Pipe pou the dough and cut into 6 - 7 cm length.Put some pineapple jam and roll it up.

-Place on greased baking tray and glaze with egg yolk.Bake in preheated 180*C oven for 15 - 20 minutes ot until golden brown.

Filling Pineapple Jam:

125 grams grated pineapple
125 grams caster sugar
1/2 teaspoon pineapple essence

Cooking all three ingredients over medium heat until thick and almost dry.

Peanut Butter Cookies

2007-09-13T13:10:00.000+08:00

Peanut Butter Cookies

Ingredients:

125 grms butter
90 grms sugar
1 tablespoon peanut butter
1 egg yolk
179 grams wheat flour
30 grams custard flour
25 grams rice flour

Method:

Cream butter, sugar, egg yolk and peanut butter until fluffy.
Add in wheat flour, custard flour and rice flour, mix well until become dough.

Roll out to 7mm thickness. Cut out dough with the cookies press set and place on greased baking tray.

Bake in preheated 180*C oven for 15 minutes or until golden brown.

Oatmeal Date Cookies

2007-09-10T22:05:00.000+08:00

Oatmeal Date Cookies

Prep: 20 minutes Total: 50 minutes Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.

Ingredients

Makes 5 dozen

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup vegetable shortening
1 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1 cup dried dates, chopped into 1/4-inch pieces
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.

Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.

Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Source: MartaStewart

Bird's Nest Cookies

2007-09-10T21:45:00.000+08:00

Bird's Nest Cookies

These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs.

Ingredients

Makes 2 dozen

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 3/4 cups all-purpose flour, plus more for rolling out dough
1/4 teaspoon salt
1/2 cup Dutch-process cocoa powder, sifted
6 ounces semisweet chocolate, chopped
1 cup heavy cream
1 teaspoon instant espresso powder
Gel-paste food coloring
2 cups sweetened shredded coconut
6 candy-coated chocolate eggs

Directions

Heat oven to 350 degrees.line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.
In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to butter mixture; mix on low speed just until a stiff dough forms, about 2 minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill until firm, about 30 minutes.

Place chocolate, heavy cream, and espresso powder in a medium heatproof bowl. Place the bowl over a pan of gently simmering water, stirring occasionally, until chocolate has melted. Remove bowl from heat, and set the chocolate ganache aside to cool, stirring occasionally.

On a lightly floured surface, roll out chilled dough to a 1/4-inch thickness. Using a 2 1/4-inch-round cookie cutter, cut out 24 cookies; place them on lined baking sheets. Chill cookies until firm, about 20 minutes.

Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool completely.
For colored coconut, combine a few drops of food coloring with 3 tablespoons water in a medium bowl. Stir in coconut; mix until evenly colored. Spread on an ungreased baking sheet; bake just until dry, about 12 minutes, being careful not to brown. Let coconut cool; transfer to a small bowl.

When the ganache has cooled to room temperature, whisk until it becomes stiff enough to pipe. Transfer ganache to a pastry bag fitted with a 3/8-inch-round tip, and pipe around perimeters of cookies. Dip each cookie, ganache-side down, into plain or colored coconut. Fill "nests" with candy-coated chocolate eggs, 2 or 3 eggs per nest. Store cookies in an airtight container, refrigerated, up to 3 days.

Cherry Biscotti

2007-09-10T21:32:00.000+08:00

Coconut Corn Flake Cookies

2007-09-09T11:58:00.000+08:00

Coconut Corn Flake Cookies
From Diana Rattray,

These corn flake cookies are quick and easy to make up, with corn flakes and coconut, along with nuts and egg whites.

INGREDIENTS:
• 2 egg whites
• 1/8 teaspoon salt
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 2 cups corn flakes
• 1 cup flaked coconut
• 1/2 cup chopped nuts

PREPARATION:

In a mixing bowl, beat egg whites with salt until stiff. Add sugar, a little at a time, beating constantly; beat in vanilla. Fold in corn flakes, coconut, and chopped nuts. Drop by teaspoonfuls onto lightly greased baking sheets.

Bake at 300° for 12 to 15 minutes. Cool for 1 minute; remove with spatula. Makes about 3 dozen corn flake cookies.

Butter Tarts

2007-09-02T17:58:00.000+08:00

Pate Brisee (Short Crust Pastry):

1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

Butter Tart Filling:

2 large eggs
1/3 cup (70 grams) unsalted butter, softened
1 cup (215 grams) light brown sugar
1/4 cup (60 ml) light cream (half-and-half) (10% butterfat)
1 teaspoon pure vanilla extract
1/2 cup raisins or
1/2 cup pecans or walnuts (toasted and chopped)

Pate Brisee:

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, roll out the dough and cut into 12 - 4 inch (10 cm) rounds. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Gently place the rounds into a 12-cup muffin tin. Cover and place in the refrigerator for about 30 minutes to firm up the dough. Next, make the filling.

Butter Tart Filling:

In a medium sized saucepan lightly whisk the eggs. Whisk in the butter, sugar, and cream. Place on medium heat and, stirring constantly, bring this mixture just to a boil. Immediately remove from heat and stir in the vanilla extract. If using nuts and/or raisins, place about a teaspoon into the bottom of each tart shell and then fill the unbaked tart shells with the filling. Bake at 375 degrees F (190 degrees C) for about 15 - 20 minutes or until the pastry has nicely browned and the filling is set. Remove from oven and place on a wire rack to cool. Serve at room temperature or chilled.

Makes 12 - 4 inch tarts.

1001 Cookies Recipe

2007-09-02T17:31:00.000+08:00

Welcome to 1001 cokies recipe.

Gateway to your favourite cookies recipe.

All about cookies recipe:

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