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Autumn Cooking - Great Fall Recipes and Tips
AUTUMN REFLECTIONS
By Marybeth Gregg
The calendar says it's October, but it's is still warm , which is really confusing because not only has the Halloween 'stuff' been in the stores, but the Christmas decorations are being displayed...
Gyokuro Cheesecake Recipe
This Gyokuro cheesecake makes an elegant dessert. Perfect for any occasion, and pretty easy to make. Gyokuro Cheesecake Ingredients 10 chocolate graham crackers 1/4 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/4 cup low-fat...
Red Pepper Lamb Kofta in a Rogan Josh Sauce
(NC)—Kofta is similar to kebab, except for the fact that ground meat is used, shaped into golf ball-sized servings. Like many classic Indian dishes, it comes in various forms, some of them requiring elaborate and lengthy preparation. Here is a...
The Old Fashioned: Two Recipes of an Underrated Classic
Like many mixed drinks, the Old Fashioned has a number of variations and a history. It is one of the few cocktails that survived from the days of the Martini and the Manhattan. When prepared well, it is a full-bodied, delicious drink. It was one of...
Weight Loss Recipe: Apricot Chicken
Just because you are watching your weight, doesn't mean the whole family can't enjoy your health enhancing meals! The kids will love "Apricot Chicken" and you will love it because it is so low in calories and fat! Long term weight loss isn't about...
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Best Recipes: Banana Cream Sandwich Cookies
Banana fanna fo fanna . . . These banana sandwich cookies will give your taste buds a reason to sing. Fee fi fo manna . . . banana!
Cookie
1 cup butter or margarine, softened 1 cup sugar 1 medium (1/2 cup) ripe banana, sliced 1 egg 1 teaspoon vanilla 2 1/3 cups all-purpose flour ¼ teaspoon salt ½ cup chopped pecans
Filling
3 cups powdered sugar ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk
Directions
Preheat oven to 350 degrees.
Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well mixed. Add flour and salt; continue beating
until well mixed. Stir in pecans by hand.
Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour.
Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely.
Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling.
About the Author
© Donna Monday Love Cookies? All your favorites here http://www.best-cookie-jar-recipes.com
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