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FareShare Gazette -- April 2004 Recipes

This FareShare Gazette -- April 2004 Recipes recipe uses Sugar, Brown Sugar, Vanilla, Water, and Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 tbsp
• 1 cup
• 1/2 tsp
• 1/2 tsp
• 1 pkg
• 2 cup
• 1 cup
• 2 cup
• 1
• 1
• 1
• 1
• 1/2 cup
• 1 cup
• 2 1/4 cup
• 1 tsp
• 1 tsp
• 1 cup
• 3/4 cup
• 3/4 cup
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Cream shortening and sugars, add vanilla, mix egg with water and add to creamed mixture.

2. 2

   Stir in flour, soda and salt.

3. 3

   Add oats, chocolate chips and walnuts.

4. 4

   Drop by teaspoon on greased cookie sheet, bake in 350� oven for 10 minutes.

5. 5

   Combine first 4 ingredients in large mixing bowl. Beat at medium speed of mixer until smooth.

6. 6

   By hand combine flour and next 4 ingredients, stir until well blended.

7. 7

   Add to sugar mixture, mixing well.

8. 8

   Stir in oats and raisins by hand.

9. 9

   Roll dough into balls the size of walnuts.

10. 10

    Place 2" apart on greased cookie sheets.

11. 11

    Bake 10 minutes, or just until cookies start to brown around edges.

12. 12

    Let sit on cookie sheets 1 minute before removing to cooling racks.

13. 13

    Cool completely before storing.

14. 14

    After cookies have cooled, store with waxed paper between the layers so they will not stick together.

15. 15

    Chill a medium bowl and pour in heavy cream. using an electric mixer at Low speed, beat cream until it holds a soft shape.

16. 16

    Cover cream and refrigerate.

17. 17

    Wash and hull berries.

18. 18

    Put a handful into blender.

19. 19

    Blend, adding more through the top to make 1 1/2 cups puree.

20. 20

    Beat sugar syrup vigorously with spoon.

21. 21

    In large mixer bowl, beat egg whites until soft peaks form.

22. 22

    At medium speed, add sugar syrup, a little at a time.

23. 23

    Beat on high until a shiny meringue holds stiff peaks.

24. 24

    THE STIFFER, THE BETTER.

25. 25

    With rubber spatula, gently, but firmly fold in strawberry puree.

26. 26

    Next fold in beaten cream.

27. 27

    Pour into 1/2 gallon lidded plastic container and freeze overnight. Keeps for 6-8 months in freezer.

28. 28

    Combine flour, baking soda and salt in a small bowl.

29. 29

    Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

30. 30

    Add eggs, 1 at a time, beating well after each addition; gradually beat in flour mixture.

31. 31

    Stir in morsels and nuts.

32. 32

    Drop by rounded tablespoons onto ungreased baking sheets.

33. 33

    Bake in preheated 375�F. oven for 9 to 11 minutes or until golden brown.

34. 34

    Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

35. 35

    Pan Cookie Variation: Prepare dough as above.

36. 36

    Spread into greased 15 x 10-inch jelly-roll pan.

37. 37

    Bake in preheated 375�F oven for 20-25 minutes or until golden brown.

38. 38

    Cool in pan on wire rack.