dreamsforthefandom

Post your recipes here! Doesn't have to be sweets, can be regular dishes too!

I do more baking than cooking on an annual basis, and had my mom send me some of my favorites from when I was a kid.


[you]Chocolate Crinkles[/you]

2 cups & 2 tablespoons of flour
2 teaspoons of baking powder
1/2 teaspoons of salt
1/2 cup of room temperature butter
1.75 cups granulated sugar
3 large eggs
1 teaspoon vanilla
4 squares of unsweetened, melted chocolate
1/2 cup powdered sugar

Mix flour, baking powder, and salt.
In separate bowl, mix butter and sugar until fluffy. Beat in eggs, then vanilla and chocolate until blended. Gradually add flour mixture.

Refrigerate dough for 1 hour. Roll heaping teaspoon-fulls into balls, roll in powdered sugar. Place on lightly greased cookie sheets, bake for 12 minutes until tops are puffed and cracked. (Guessing oven should be at 350? she didn't list it)


[you]Cocoa Mint Wafers[/you]

1.5 cups flour
0.75 cups unsweetened cocoa powder
1.25 teaspoons baking powder
1/8 teaspoon salt
0.75 cups room temperature butter
1.25 cups sugar
1 large egg
24 Andes mints, melted w/ 1 tablespoon shortening

Mix flour, cocoa, baking powder and salt.
In another bowl, mix butter and sugar until fluffy, add egg.. slowly mix in flour mixture and blend.

Divide the dough in half, and roll into log. Wrap (wax paper or cling wrap) each log, and freeze for 4 hours.

Cut the log into 1/4 inch thick slices, place on cookie sheet. Bake at 375 degrees for 10-12 minutes until they look dry. Afterward, drizzle melted mint chocolate over tops of cookies. Refrigerate for 15 minutes.

Alright, I've been meaning to post the recipe for the Moldy Mix for a while now (since we made some for Thanksgiving and I made some for myself last week). We call it Moldy Mix, but it's also known as Muddy Mix thanks to the back of the Chex box..

9 cups Chex (you can use both Rice and Corn Chex. We usually do.. just mix the two together)
1/2 cup of Peanut Butter (you can use all natural peanut butter in this, just add a few tablespoons of sugar when you heat up the chocolate and butter in the microwave to keep it sweet)
1/4 cup of Butter
1 cup semi sweet chocolate chips
2 teaspoons (real) Vanilla extract
1 1/2 cups powdered sugar

Microwave peanut butter, butter, chocolate chips (in a nuker-safe bowl, of course) for 2 minutes or until melted. Stir thoroughly, add vanilla.
Put the 9 cups of Chex in a large bowl, and add the peanut butter/chocolate mixture. Stir very well until everything is coated, then transfer it into a large plastic baggie. Add the powdered sugar to the baggie and shake it up until all the cereal is coated.

*You can take the stuff from the baggie and spread it out on wax paper to cool it, or you can ignore it like I did the other day and just stick it into the fridge while still in the bag to let it cool. You're supposed to let it cool on the paper so that it doesn't clump as much -- but the cereal clumps are what we all vie for eating (since they've got more peanut butter and chocolate and powdered sugar on them, ohh so tasty).

Enjoy!

Please note that I have not tried these out yet, but I fully intend to!

Eggnog, anyone? (non alchoholic, of course)

INGREDIENTS:

* 2 eggs, beaten well
* 3 tbs sugar
* 1 tsp vanilla
* 1/8 tsp nutmeg, ground
* 2 1/3 cups milk

PREPARATION:
Blend all ingredients together and serve chilled.




How about an eggnog cream pie?

Eggnog Cream Pie

6 Tbsp butter
6 Tbsp flour
2 egg yolks
1 egg
1 cup sugar
1/2 cup milk
1 tsp. vanilla extract
1 tsp. rum flavoring
1 crumb crust pie shell
Whipped cream or topping
nutmeg

In a medium saucepan over low heat, melt the butter. Remove from heat; stir in
the flour. Stir in the eggs and egg yolks, one at a time, blending well. Stir in
the sugar. Gradually stir in the milk, flavoring, and rum flavoring.
Stir until completely blended. Place over low heat. Heat,
stirring constantly, until thick. Pour into crumb crust. Garnish with whipped
cream and sprinkle with nutmeg. Makes 8 slices.

Someone on my chicken mailing list sent this recipe out, I fully intend to try it!

Yummy eggnog, chocolate style!

In a large bowl, with mixer at high speed,
beat 6 eggs,
2 tbsp sugar,
1/8 tsp salt until frothy.
Turn mixer speed to low, gradually beat in
1 cp milk,
2 tbsp chocolate syrup and
1 tsp almond extract.
Makes 6 1/2 cp servings.

We take this to family gatherings and parties. Most people like it as a change of variety in eggnog.