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Preheat oven to 350°F Drain cherries, but reserve the juice. Beat sugar and butter at high speed until fluffy. Add baking powder, baking soda, and salt, and beat until well mixed. Beat in egg and vanilla. Add cocoa powder and flour; beat until smooth. Shape dough into small balls and place two inches apart on ungreased cookie sheet. Press a cherry into the center of the ball. Combine semisweet chocolate chips and sweetened condensed milk in saucepan. Over low heat, stir until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon 1 teaspoon of chocolate mixture over each cherry. (Thin with additional cherry juice if necessary.) Bake 10 minutes or until edges are firm. Cool 1 minute on cookie sheet, then transfer to wire rack and continue to cool. |
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| Dissolve Jell-O in hot water. Add sugar, salt, lemon juice. After it thickens slightly, whip until fluffy. Set aside. Whip partially frozen evaporated milk until thick. Mix in the vanilla. Add Jell-O mixture. Make cookies into crumbs and press 2/3 into bottom of a 9 X 13-inch pan. Spread lemon fluff mixture evenly on top of crust, and sprinkle with remaining cookie crumbs. |
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| Combine flour and sugar, then cut in butter until crumbly. Press firmly into a 13 X 9-inch pan. Bake 15 minutes in a preheated 350°F oven. |
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| Combine brownie mixture ingredients, adding nuts last. Spread over baked crust. Bake 20 minutes or until center is set. |
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| Combine ingredients, beat until smooth. |
When Faith Easton, host of Faith's Finds, tells May her crusts aren't flaky and her daughter is too fat, Skye's mother nails the TV star with an In-Your-Face Pineapple Crush Pie. Pick up Murder of a Smart Cookie to see what happens next.
| Hi, I'm Sonny Boy's mother Bunny. After a really hard day I love to get gussied up and go have a drink in a real nice-looking cocktail lounge. Here's one of my favorite cocktails. |
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| Mix pink lemonade per instructions on can. Add vodka, slices of lime, and ice. Mix well. |
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| Combine first six ingredients and stir over low heat until blended. Bring to a boil over moderate heat, stirring constantly. Boil 5 minutes or until candy thermometer reads 240°F. Remove from heat and add vanilla, chocolate and nuts. Stir until well blended. Pour into a buttered 9 X 13-inch pan, place pan on rack, and allow to cool. Store in airtight container in dark, cool spot (do not refrigerate). |
Hi, May Denison here. In honor of Scumble River's bicentennial, here is my recipe for Elephant Ears.
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Heat together (but do not boil) the following ingredients:
Cool to lukewarm. |
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Add:
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Put the dough into a greased bowl, cover with greased Saran wrap, and let stand until it has risen and doubled in size — usually about 30 minutes. Pour an inch of cooking oil into a large, heavy skillet (cast iron is best). Heat the oil to 350°F. Dust your hands with flour, and tear off a piece of golf-ball-size dough. Stretch it into a thin 6-8-inch circle, and drop it into the hot oil. Let it fry until it rises to the surface, then turn it and fry other side until lightly browned. Drain on paper towels, and sprinkle with a mixture of sugar and cinnamon. |
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Topping:
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Preheat oven to 350°F. Sift together flour and baking powder. In medium mixing bowl, combine butter, brown sugar, and egg yolks — beat with electric mixer until smooth and fluffy. Using a wooden spoon, stir in vanilla, ½ cups nuts, and flour mixture. Form into teaspoon-size balls. Place an inch apart on ungreased baking sheet. Bake 15-18 minutes until golden brown. Remove and cool completely on rack. In a double boiler combine caramels and ¼ cup of water. Stir until melted and smooth. Remove from heat. Dip cookie halfway into the caramel and then into the nuts. Store covered in fridge. Makes about 6 dozen. |
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Mix together and set aside:
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In a large bowl, cream ¾ cup softened butter. Then add 3 eggs one at a time, beating well after each egg. Add the dry ingredients and beat until smooth. Spread in a greased 8 X 10-inch pan. Bake in a preheated oven at 325°F for 40 to 50 minutes, or until toothpick comes out clean. |
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Hi, you all know me. I'm May Denison, Skye and Vince's mom. When I heard Skye was writing a column on parenting, something no one needs instructions for, I marched right up to the newspaper owner and told him what his paper needed was a good recipe column. He said go ahead. Here's my best cookie recipe. Don't mess it up.
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Preheat oven to 350°F. Mix first five ingredients until smooth. Mix flour and salt, and add to butter mixture. Dough should hold together. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white, and then roll in nuts. Place balls about an inch apart on ungreased cookie sheet. Press thumb in center. Bake about 10 minutes. They should be tan, rather than brown. Cool completely on rack. Fill with frosting. Frosting can be tinted to match occasion. Makes 24-30 cookies. Recipe can be doubled. |
Created 25 December 1999 * Updated 29 February 2008
© 2008 Denise Swanson
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