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Recipes ? National Cookie Month is October - World Famous Recipes

National Cookie Month is October

Cookie Recipes

Cookie Recipes

Chocolate Chip Cookie Recipes

National Cookie Month

Calling all cookie connoisseurs — 

October is national cookie month. 

And with the U.S. cookie market approaching $4.7 billion, 
there are apparently a lot of cookie lovers out there. 

With gourmet cookies costing up to $12 a dozen, everyone’s 
trying to find ways to make those cravings less costly. 

You can whip up fresh home baked cookies —with a gourmet taste— 
for a fraction of the price with cookie pouches.


Save Money On Gourmet Cookies By Making Them At Home

Calling all cookie connoisseurs — October is national cookie month. 

And with the U.S. cookie market approaching $4.7 billion, 
there are apparently a lot of cookie lovers out there. 
With gourmet cookies costing up to $12 a dozen, everyone’s 
trying to find ways to make those cravings less costly. 

You can whip up fresh home baked cookies — with a gourmet taste— 
for a fraction of the price with cookie pouches. 

They come in many varieties like chocolate peanut butter chip 
and retail for around $2.20 for a pouch that can make three dozen cookies. 

That comes out to about 10 cents a cookie.

Cookie pouches also allow cookies to be made in about 30 minutes – 
and they’re so easy to make, even your kids can help. 

A variety of cookies can make school lunches interesting 
and you can even store them in the freezer to be eaten later.

National Cookie Month

Famous Recipes

Passionfruit Flummery
--------------------
1 pineapple jelly
1 egg
1 cup milk
1 cup boiling water
1/2 cup sugar
pulp of 3 passionfruit

Disolve jelly in boiling water. Beat together
egg and sugar. Add milk and passionfruit to
jelly. Stir well and set in fridge.



Simple Homemade Cheese

2 qts whole milk, at room temp
1/4 cup commercial buttermilk, at room temp
Unbleached muslin cloth
3/4 tsp salt
Cheesecloth

Heat milk until it is barely lukewarm, 90 to 98 degrees. pour milk into a
bowl, stir in the buttermilk; cover and let stand at room temp 24-48 hours
(depending on the weather) until a soft curd forms The curd will look like
yogurt and should not flow like a liquid when the bowl is tilted; the curd
will take the full 48 hours to develop on cool days.
Line a colander with enough muslin to halfway overlap the outer sides; set
it in your sink. Pour curd into colander and let it drain for 15 min, then
fold the overlapped muslin to cover the curd. Set up the following draining
arrangement:
Place a wire rack of some kind over a pan that is a bit larger than the
colander; there should be at least 1 inch between the rack and the pan's
bottom. Set the colander on this rack. Wrap the draining arrangement in a
plastic bag or plastic wrap; place in refrigerator to drain for 12-24 hours.
Remove the colander from the bag. Discard the whey or use it in place of
buttermilk when baking. Spoon the drained curd into a clean bowl and stir in
salt.
Dampen ample sized squares of 4-ply cheesecloth; spoon 2/3 to 1 cup of curd
on center of each; use string to tie each into a ball-like bag. (do not use
more than 1 cup for each cheesecloth square as it will result in soggy
cheese). Place bags on a clean draining arrangement as before, rewrap in
plastic wrap or bag and refrigerate 24-48 hours. Remove from plastic wrap.
Store in refrigerator up to 1 week. To serve, peel off cheesecloth and turn
onto plate or bowl; let stand, covered, at room temp before using.




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Famous Recipes

Salsa Wheel

8 ounces light or regular cream cheese, softened
2 large ripe avocados, peeled, seeded and into chunks
1 teaspoon seasoned salt
1 cup salsa
2 cups finely shredded lettuce
1 medium tomato, seeded and diced
1 can sliced ripe olives, drained
1/2 cup sliced green onions with tops
1 cup shredded Cheddar cheese
Tortilla chips

Combine cream cheese, avocados and salt in blender or food
processor.

Blend or process until smooth, scraping down sides once.

Spread onto a 12-inch round platter forming a 10-inch circle with a
rim.

Spoon salsa evenly over avocado mixture; top with lettuce, tomato,
olives, onions and cheese. Serve with chips.

Makes 8 to 10 servings.


Salsa Wheel



8 ounces light or regular cream cheese, softened
2 large ripe avocados, peeled, seeded and into chunks
1 teaspoon seasoned salt
1 cup salsa
2 cups finely shredded lettuce
1 medium tomato, seeded and diced
1 can sliced ripe olives, drained
1/2 cup sliced green onions with tops
1 cup shredded Cheddar cheese
Tortilla chips

Combine cream cheese, avocados and salt in blender or food
processor.

Blend or process until smooth, scraping down sides once.

Spread onto a 12-inch round platter forming a 10-inch circle with a
rim.

Spoon salsa evenly over avocado mixture; top with lettuce, tomato,
olives, onions and cheese. Serve with chips.

Makes 8 to 10 servings.










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Famous Recipes

Mexican Crab Appetizer


2 Light or Fat Free Flour Tortillas
6 oz. Cooked Alaskan Crab meat
1/2 cup Red Bell Pepper diced
3 Tbsp. Reduced Calorie Mayonnaise
2 Tbsp. Italian Parsley
2 Tbsp. Chives chopped
1 Tbsp. Fresh Lime Juice
1 Tbsp. Dijon Mustard
1 Tbsp. Parmesan Cheese
4 drops Tabasco Sauce


Recipe Instructions:

1. Cut tortillas into 6 wedges each and spray both sides lightly
with cooking spray. Place pieces on an ungreased baking pan and bake
in a pre-heated 400 degrees oven for 10 minutes or until crisp.
2. Combine remaining ingredients in a medium bowl and mix well.
Spread a rounded tablespoon of crab mixture on each tortilla wedge;
place wedges on an ungreased baking pan. Broil for 5 minutes until
lightly brown. Serve immediately.





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