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FareShare Gazette -- April 2004 Recipes

FareShare Gazette -- April 2004 Recipes is built on Goat Cheese, Olive Oil, Balsamic Vinegar, Garlic Pressed, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 2 tbsp
• 2 tsp
• 1 clove
• 1/4 tsp
• 2 cup
• 2 tsp
• 1/2 cup
• 1 cup
• 1 cup
• 1 tsp
• 1 cup
• 6 oz
• 6 oz
• 2 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1 cup
• 3/4 cup
• 1 cup
• 2 tsp
• 12 oz

Method (preview)

1. 1

   Use a small melon baller to scoop out the center of each strawberry halfway down. Combine the cheese and mint.

2. 2

   Preheat oven to 350 degrees F. Sift together the flour and soda; set aside.

3. 3

   With an electric mixer, cream together the butter and the sugars.

4. 4

   Beat in the eggs and vanilla.

5. 5

   Add the peanut butter and beat until well mixed.

6. 6

   Stir in the sifted ingredients. Add the pecans, chocolate chips, and peanut butter chips.

7. 7

   Drop by teaspoonfuls onto greased baking sheets. Bake for about 12 minutes, or until cookies are lightly browned.

8. 8

   Preheat oven to 300 degrees F. In a medium bowl, combine flour, baking soda, salt and cocoa powder.

9. 9

   Mix well with a wire whisk and set aside.

10. 10

    In a large bowl, blend sugars with an electric mixer at medium speed.

11. 11

    Add butter and beat to form a grainy paste.

12. 12

    Scrape down sides of bowl, then add eggs and vanilla.

13. 13

    Beat at medium speed until light and fluffy.

14. 14

    Add the flour mixture and chocolate chips and blend at low speed just until combined.

15. 15

    Do not over mix!

16. 16

    Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart.

17. 17

    Bake for 18 to 22 minutes. Immediately transfer cookies to wire racks with a spatula. Yield: About 4 dozen. Recipe can be doubled.