← All recipes

FareShare Gazette -- December 2004 Recipes

A home-style FareShare Gazette -- December 2004 Recipes made with Firmly Packed Brown Sugar, Baking Soda, Flour, Salt, and Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 tsp
• 1 1/2 cup
• 1/2 tsp
• 1 cup
• 1 can
• 1/2 cup
• 1 cup
• 1 1/2 cup
• 1 1/4 cup
• 1 tbsp
• 2 cup
• 1 tsp
• 1/4 tsp
• 1 1/2 cup
• 1 cup
• 2/3 cup
• 1 tsp
• 2 cup
• 2 cup
• 2 tsp
• 1 tsp
• 5 lb
• 6 oz
• 8 oz
• 1/2 cup
• 2 tsp
• 3 tbsp
• 1 tsp
• 2 cup
• 1 3/4 cup
• 2 tsp
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 1 cup
• 3 cup
• 1 1/2 tsp
• 1 can
• 1 tsp

Method (preview)

1. 1

   Combine oatmeal, brown sugar, baking soda, flour, coconut and salt.

2. 2

   Add melted butter and stir until moist.

3. 3

   Will be a crumbling mixture.

4. 4

   Reserve 1 1/2 cups crumbs.

5. 5

   Press remaining crumbs into greased 13x9x2-inch baking pan or dish you have lightly sprayed with non-stick spray.

6. 6

   Combine milk and peanut butter. Spread over baked crust. Sprinkle on M &

7. 7

   M's and chocolate chips. Sprinkle remaining crumbs over chocolate pieces.

8. 8

   Lightly press crumbs down.

9. 9

   Sift together flour, baking soda and salt; add to butter mixture. Beat until smooth. Add oatmeal, macadamias and coconut; beat until well blended.

10. 10

    Divide dough into 3 portions.

11. 11

    Place each portion on a piece of plastic wrap and form into a log about 10 inches long.

12. 12

    Wrap and freeze for at least 2 hours or up to 2 months.

13. 13

    Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

14. 14

    Remove frozen dough and let stand at room temperature for 5 minutes.

15. 15

    Slice each log crosswise into 24 rounds.

16. 16

    Place on prepared baking sheets about 1 inch apart.

17. 17

    Bake for 12 to 15 minutes or until cookies are brown around the edges.

18. 18

    Remove to wire racks to cool completely before storing in container with tight fitting lid.

19. 19

    Preheat the oven to 350 degrees F. Line baking sheet with parchment paper or foil; set aside.

20. 20

    In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars.

21. 21

    Beat on medium speed of mixer until light and fluffy, about 2 minutes.

22. 22

    Scrape down sides of the bowl.

23. 23

    Add eggs and vanilla extract; beat to combine.

24. 24

    In a medium bowl, whisk flours, baking soda and salt until combined. Mix in toffee chips and Macadamia nuts.

25. 25

    Scoop dough out onto prepared baking sheets using a 1/2-ounce ice cream scoop, placing them about 2 inches apart.

26. 26

    Flatten cookies slightly with the palm of your hand.

27. 27

    Bake until golden and just set, rotating the baking sheets between the oven racks halfway through to ensure even browning, about 15 minutes.

28. 28

    Transfer the sheets to a wire rack, when cooled remove cookies with spatula to cooling racks and cool completely before storing.

29. 29

    Place potatoes in a large pot of lightly salted water.

30. 30

    Bring to a boil, and cook until tender, about 15 minutes.

31. 31

    Drain and mash.

32. 32

    3. In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt and pepper. Transfer to a large casserole dish.

33. 33

    Prep Time: approx. 15 Minutes.

34. 34

    Cook Time: approx. 1 Hour 5 Minutes.

35. 35

    Ready in: approx. 1 Hour 20 Minutes.

36. 36

    Recipe By: Woman's Home Companion Cook Book, 1942

37. 37

    Serving Size: 30 Preparation Time:0:00

38. 38

    Categories: Volume 7-12 Dec 2004

39. 39

    Add the salt to the egg white and beat until stiff, but not dry.

40. 40

    Gradually beat in the sugar.

41. 41

    Fold in nuts, coconut and vanilla.

42. 42

    Place on an ungreased baking sheet. Bake in 325 F. oven for 15 minutes or until topping is a delicate brown.