Well, the baking continues around here, as usual! LOL Right now it's for a
community soup luncheon being held next weekend. Here's what I have in the
freezer so far ....
* 4 pans of lemon slice
* 4 pans of Cookie Sheet Brownies (I drizzled one pan with white chocolate,
added marshmallows and coconut to another pan, added mini M&M's to another
pan, and added mint chocolate chips to the 4th pan)
* 4 Chocolate Marshmallow Rolls
* 4 pans of Breton Brittle
I really need to get some cookies going, so I guess that will be next on the
agenda. I'll keep you posted!!
~ Dee
****************************************
LEMON SLICE
2 cups flour
½ cup icing sugar
1 cup butter or margarine
Mix the above until it clings together. Press into 9X13" pan. Bake at 350F
for 25 - 30 minutes until lightly brown.
4 eggs
2 cups white sugar
1/4 cup flour
1/3 cup lemon juice
½ tsp baking powder
Beat eggs until light. Add sugar, flour, lemon juice and baking powder.
Beat into eggs. Pour over base and bake at 350F for 25 minutes. Cool and
cut into squares. May be frozen and cut later.
****************************************
COOKIE SHEET BROWNIES
Melt in a saucepan:
1 cup margarine
Remove from heat. Add and beat together:
2 cups white sugar
1/4 cup cocoa
4 eggs
Add:
1 & 1/2 cup flour
1 tsp salt
2 tsp vanilla
Bake in cookie sheet at 350F for 12 - 15 minutes.
**********************************
CHOCOLATE MARSHMALLOW ROLLS
1 cup semi-sweet chocolate chips
2 Tbsp butter or margarine
1 egg, beaten
1 cup Icing (Confectioner's) Sugar
2 & 1/2 cups colored miniature marshmallows
1/2 cup Maraschino Cherries, quartered
1/2 cup walnuts or pecans, finely chopped (Optional)
Coconut for coating
In heavy saucepan, melt chocolate chips and margarine over low heat. Stir
constantly until blended. Remove from heat, cool for 5 minutes.
Add beaten egg, icing sugar, marshmallows, well-drained and quartered
cherries, and nuts.
Stir to mix. Cool if very warm.
Spread coconut on wax paper and then shape mixture into a roll on top of the
coconut. Move roll around so it is completely coated with coconut on all
sides. After it is well coated, wrap roll in either wax paper or plastic
wrap.
Chill well or freeze before attempting to slice. Slice thinly with clean
sharp knife. Cut rolls into 1/4-inch slices. Return unused portion of the
roll to the freezer for future use.
******************************************
BRETON BRITTLE28 Dare Breton Crackers 1 cup Packed brown sugar 1 cup Butter 1 pkg (300g) Semi-sweet Chocolate Chips 1/3 cup Chopped nuts Completely line 13x9-inch (3.5L) baking pan with foil. Arrange a single layer of crackers over bottom of pan. Arrange a second layer of crackers to cover spaces between crackers in first layer. (It will be necessary to break some crackers in half so that the entire bottom of panis covered.) In medium saucepan combine sugar and butter. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; pour evenly over crackers in pan. Bake in 400F (200C) oven 5 minutes. Remove from oven; sprinkle with chocolate chips. When chips are soft, spread over top. Sprinkle with nuts. Chill until chocolate is set. Break into pieces to serve. Store in refrigerator. *************************************
[Non-text portions of this message have been removed]
Tupperware(R) Online Catalog
Same great products - online convenience!
http://my2.tupperware.com/tup-html/D/debihough-product.html
-------------------------------------------
Official "Frozen Assets" Home Page
http://frozenassets.wordpress.com/
-------------------------------------------
**** snip (remove) Yahoo footers below when replying*****
-------------------------------------------
No comments:
Post a Comment