HOMEMADE CHOCOLATE SANDWICH COOKIES

One of the best ways to make memories with your children or grandchildren is to allow them in the kitchen with you. Kids love to bake and they enjoy eating and sharing with others the goodies they make. It is also a fun learning experience for them, one they don't even realize is a lesson. Following the instructions in the recipe, working together to make something special, and don't forget clean-up. It is important for children to learn that after the fun, there is clean-up to be done.

If you work it right, they will even think that is part of the fun. Counting and measuring is also a good math lesson. So don't try to keep your children out of the kitchen. Invite them in and have fun together. Homemade Chocolate Sandwich Cookies is a recipe they will love as they get to put the cookies and filling together to make "sandwiches". They may not get them perfect but life is not about perfection in everything. You aren't trying to make a masterpiece, just a cookie! And the kids will love dunking the Chocolate Dunk Cookies in the chocolate mixture. Note: When baking with chocolate and children, be sure they wear aprons, smocks, or older clothing.

HOMEMADE CHOCOLATE SANDWICH COOKIES

This recipe is from an old Midwestern State church cookbook.

1/2 cup butter or oleo
1 cup sugar
1 egg
1 tsp vanilla
1 cup milk
2 cups flour
1/2 tsp baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1/2 cup cocoa

Preheat oven to 400 degrees.

Mix all ingredients together in the order given. Beat until smooth. Drop by rounded teaspoon on buttered cookie sheet. Bake at 400 degrees for 7 minutes. Do not over bake. Cool and make sandwiches using the filling recipe below.

Marshmallow Filling:

1/2 cup white shortening
2 cups powdered sugar
1 cup marshmallow cream
1 tsp vanilla
3 or 4 tsps milk (adjust amount for the right consistency)

Cream shortening and sugar together and mix in rest of the ingredients. Spread between cookies and make sandwiches. Wrap individually in plastic wrap to store so they won't stick together.

CHOCOLATE DUNK COOKIES

1 3/4 cups flour

3/4 tsp baking soda

1/4 tsp salt

8 squares semi-sweet baking chocolate, divided

3/4 cup margarine, softened

2 tbsp firmly packed Splenda brown sugar blend OR 1/4 cup firmly packed brown sugar

3/4 cup SPLENDA granular

1/4 cup egg substitute

1 tsp vanilla extract

1 cup chopped nuts

Preheat oven to 375 degrees. In small mixing bowl, mix together flour, baking soda and salt. Set aside. Coarsely chop 5 squares of the chocolate and set aside. In a large mixing bowl, beat margarine, brown sugar, and SPLENDA with electric mixer on medium speed until light and fluffy. Add egg substitute and vanilla extract; mix well. Gradually add flour mixture to egg mixture beating until blended. Stir in chopped chocolate and nuts. Drop by heaping teaspoonfuls onto ungreased baking sheets. Dough drops should be two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheets. Cool completely on wire racks. Melt 3 squares of chocolate in microwave as directed on package. Dip one half of each cookie into the melted chocolate. Place in single layer on waxed paper and let set until chocolate is set.

Note: This recipe uses some ingredients that make it diabetic friendly. You can make the following changes, if you do not have diabetics in your family: Substitute 1 egg for the egg substitute and 3/4 cup granulated sugar for the Splenda granular.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

Making Beef Jerky

By Jonni Haydens

Jerky is as jerky does right? Well, yes and no. If you just make plain jerky then yes, jerky is jerky. However, if you put some time into being creative with it, then it's more than just jerky. It becomes a true culinary delight and something you will never tire of thanks to the variety of recipes you have stored in your head.

You can try all different types of combination in search of making truly great beef jerky. For example, don't just stop at beef...try and switch it up by using turkey or bison meat. You may be pleasantly surprised at how great tasting it may end up being.

Now let's try some experimentation here. Say you totally adore red wine and wonder if there is a way to incorporate that love into a jerky recipe " keeping in mind that you don't want too much moisture or the meat won't dry properly. Hey, we've got some great news for you. Go out and grab a bottle of the best red wine you can find, something the really perks your tastebuds up and get ready to make some fine red wine beef jerky. Just remember, you may adapt this recipe to other meats as well.

By the way, the first time " and we mean the very first time you make jerky " it will probably bite the big one. It's all a matter of trial and error, and once you have a few batches under your belt, you'll be an old pro at it. So, don't worry about messing up the first few times.

When it comes to what meat to use for your beef jerky, we recommend that you use sirloin tips. It is our personal favorite but you can use whatever you would like. Once you get your meat you will then need to cut it into 1/8 inch wide strips or just have the butcher do it for you. Just make sure that you cut the meat with the grain to ensure a better final product. This width is recommended because it will make the meat dry much faster when you put it in the dehydrator.

When you are cutting the meat make sure to cut off any fat that is on the meat. We do this because fat will not dry and will become rotten. The next step is to marinate our meat and this is where we start to get creative.

For your red wine marinade you will be using:
- 1/2 cup of wine
- 2 crushed garlic cloves
- 1/2 cup soy sauce (salt free)
- 1 teaspoon of crushed garlic peppercorns
- and if you're a bear for punishment, add some crushed red pepper for extra zing to taste.

If you don't want to be putting out flames later, take it easy on the red pepper. Pop all these ingredients into a large, zippered plastic bag along with the sliced meat, sling it in the fridge and leave it over night.

After letting the meat marinate for a night it is now time to toss it in the dehydrator. Beef jerky usually takes around 6-10 hours to finish but you will want to keep an eye on it to make sure it is not over cooking. To test it, just take a piece out and cut it to see if it is still moist. When the jerky has finished drying, take it out and enjoy. - 20279

About the Author:

You can get started making your own beef jerky today with our free beef jerky recipes? Just browse on over to our site and learn how to make your own jerky, including our personal favorite, the free ground beef jerky recipe. Get started making homemade beef jerky today!

Chocolate Mouse Recipe

Ingredients

85g plain great quality chocolate, finely chopped.
2 tablespoons of water, (or try brandy or rum instead!)
10g unsalted butter
3 large eggs, separated.

Directions

This recipe may have few ingredients, but it does call for some skill and attention!

Put the chocolate and water, brandy or rum into a bowl, and set over a saucepan until the chocolate is just melted.

Use a chocolate thermometer if you have one.

Do not let it get too hot and stir gently and as little as possible!

Remove bowl from heat and add in the butter.

Leave for 1 minute, then stir in the egg yolks, one at a time.

Put the egg whites into a clean bowl, and using an electric whisk or mixer, whisk until stiff peaks form.

Stir about ¼ of the egg white into the butter and chocolate to loosen the mixture.

Then using a large metal spoon fold in the rest of the egg whites in around three equal additions.

Carefully spoon into the serving bowls you want to use.

You could use some nice coffee cups, or pretty glasses.

Chill for two hours. Eat within 12 hours. Do not freeze.

from www.best-chocolate-recipes-online.com

Chocolate Tiramisu Recipe

Ingredients

200g of Savoiardi biscuits or the cakes known as lady fingers
350ml of espresso or strong filter coffee
4 tablespoons of Grand Marnier or Marsala
4 eggs separated
125g granulated sugar
400g of mascarpone cheese
Pinch of salt
2 tablespoons of cocoa powder

Directions

Just use a dish that you want to present your Italian tiramisu dessert in.

Then break all the biscuits into 2 to 3 pieces each.

Divide the quantity of biscuits in half and using the first half line the bottom of the bowl. Spoon half of the espresso or coffee over the biscuits and then drizzle with half of the liqueur.

Whisk together the egg yolks and the sugar until thick and creamy, add the mascarpone cheese and stir well until smooth and thick.

In another really clean bowl, whisk the egg whites until stiff peaks form, then add the pinch of salt.

Gently fold the whisked egg whites into the cheese - egg yolk mixture.

It’s usually best to add a little of the egg whites first, fold in gently then add the rest of the egg white mixture in around 2 to 3 batches, until all in and mixed up.

Spoon half the cheese/egg mixture over the biscuits in the bottom of the bowl or dish. Place the other half of the broken biscuits on top of the cheese/egg mixture, spooning the remaining coffee and liqueur over the biscuits.

Again cover with the remaining mascarpone and egg mixture.

Sift the cocoa powder over the top of your tiramisu dessert.

Cover with cling film, and place in the fridge for at least 2 hours, some people can manage to leave the tiramisu overnight, so it is really chilled for breakfast!

from www.best-chocolate-recipes-online

Basic Chocolate Cup Cake Recipe

Ingredients

5 oz (150g) Butter softened
5 oz (150g) superfine (castor) sugar
6 oz (175g) self-raising flour
3 eggs
2 tbls cocoa powder
1 tsp vanilla extract

Directions

Pre-heat the oven to 350oF (180oC).

Line a 12 cup cake pan, with cup cake papers.

Crack the eggs into a cup and beat lightly with a fork.

Place all the ingredients in a large bowl.

Beat with an electric mixer for 2 minutes, until light and creamy.

Divide the mixture evenly between the cake cases.

Bake for 18-20 minutes until risen and firm to touch.

Allow to cool for a few minutes and then transfer to a wire rack.

Allow to cool fully if you want to add icing.

from www.cupcake-creations.com

Home made Vanilla Ice Cream without Ice cream machine

Ingredients

2 eggs
3/4 cup sugar
2 tablespoon cornstarch
1 cup milk
1 pink heavy whipping cream
pinch of salt
2 teaspoon vanilla

Directions

Using an electric mixer, beat the eggs for several minutes until thick and lemon colored.

Add 1 cup of milk and blend into the eggs.

Mix sugar and cornstarch in a large saucepan.

Add egg/milk mixture to the sugar and cornstarch.

Cook until thick (about 5 minutes) stirring constantly.

Allow the custard mixture to cool to room temperature.
When the custard is cool, put into a freezer-safe bowl.

Blend in cream and salt.

Freeze for 2 hours or until slushy.

Add 2 teaspoons vanilla.

Whip for 5 to 10 minutes with an electric mixer.

Return to freezer and finish freezing (several hours or overnight).


Variations

After you have whipped the ice cream, fold in 1 to 2 cups of fresh or frozen fruit, nuts and/or chocolate before returning the ice cream to the freezer to finish freezing.

Chocolate Eclair Recipe

Ingredients

Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

Directions

Eclair Dough:

Preheat oven to 425°F

In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.

Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.

Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.

Take off flame. Add eggs, one at a time, stirring energetically.

Fill a baking sac with batter. Butter a baking sheet. Squeeze out "finger-sized eclairs" onto baking sheet, well-spaced.

Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open.

Chocolate Filling:

Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove.

In a bowl, whisk yolks and sugar until it whitens.

Slowly add flour, stirring.

Slowly add chocolate and milk, stirring until homogenous.

Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth.

When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs:

Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon.

Icing:

Melt chocolate with water in a small pot over a low flame.

Once melted add butter, whisking the whole time. Should look shiny and creamy!

Remove from heat. Spread a thin layer on each eclair, using a spatula.

Wait until icing hardens a bit to serve it.

from www.famousfrenchdesserts.com