Desserts

[jan]

[jan]

Magic Shell Topping

Ingredients
1/2 lb butter
1 (12 ounce) bag nestle chocolate chips (real chocolate)
1 teaspoon vanilla

Directions
Melt butter over medium-low heat in a medium saucepan.
Add the chocolate chips.
Whisk them around until they are melted.
Add the vanilla.
Pour the delicious sauce over any flavor ice cream.
It will harden within several seconds.
This makes about 2 - 2 1/2 cups.

I've made this using mint chips...and with Peanut Butter chips.

[Vinny66]

My daughter and I made Peanut Butter cookies this morning. They came out really good. These are the classic cookie that you press the tines of fork into before baking. Very easy to make and great with cold milk or coffee. I did substitute whole wheat flour and that worked very well.

Peanut Butter Cookies

Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1 large egg, room temperature
3/4 cup smooth peanut butter
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of fine salt
Granulated sugar, as needed

Directions
In an electric mixer, fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and brown sugar on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)

Add the egg and peanut butter and continue mixing until fully incorporated.

Meanwhile, in a small bowl, whisk together the flour, baking soda, and salt.

Reduce the speed of the mixer to low and add the flour mixture. Raise the speed to medium and mix briefly until a smooth dough is formed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate until firm.

Preheat the oven to 375 degrees F. Line 2 baking sheet pans with parchment paper. Using a 2-teaspoon-sized ice cream scoop, melon baller, or your hands, form the dough into about 50 small balls. Put sugar on a pie plate or dish. Roll the dough balls in the sugar to coat lightly. Arrange the dough about an inch apart on the prepared pans.

Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on their tops. Bake the cookies in batches, turning the pans once, until lightly browned, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.

[Aggie]

SAWDUST PIE. Well with a name like that…
So why is it called that and what’s in it? First off, it’s not actually made of sawdust, it’s just supposed to look like sawdust (although way back in the 1800s Mrs. Beeton had a recipe for making sugar from sawdust°).
SAWDUST PIE
1 1/2 cups white sugar
1 1/2 cups chopped pecans
1 1/2 cups graham cracker crumbs
1 1/4 cups unsweetened coconut
1/4 cup sweetened coconut
7 egg whites
1/4 tsp salt
pinch or two of cinnamon
sliced bananas
whipped cream
caramel sauce (optional)
Preheat oven to 350°.
Combine all the ingredients in a large bowl and stir well to combine.
Pour ingredients into an unbaked pie shell and smooth the top.
Bake on the top oven rack for 30-40 minutes. The edge should be barely brown and filling may still be a little “wet” – the pie will set up as it cools.
Cool on a wire rack for at least 30 minutes, and serve slightly warm or at room temperature topped with sliced bananas a mountain of whipped cream and a drizzle of caramel sauce.