Foods Recipes

1 3/4 c Flour

1/3 c Sugar

1 1/4 c Ground walnuts

2 Egg yolks

1 c Sweet butter

Confectioners sugar Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 1683. Preheat oven to 350?. In a large bowl, mix flour, sugar and ground walnuts. Make a little well in the flour mixture and add the egg yolks. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl. Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet and bake about 9-10 minutes, until light brown. While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool. Store in a cookie tin. The flavor actually improves with time. Yield: about 3 dozen. Franziska Mayer, Washington, DC Randy Shearer

3 c Kelloggs Special K cereal

2 c All-purpose flour;sifted

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

3/4 c Butter or margarine;softened

2 c Brown sugar;firmly packed

2 Eggs

1 c Walnuts;coarsely chopped

1. Measure Special K cereal; crush to 1 1/2 cups. Set aside. 2. Sift

together flour, baking powder, soda and salt. Set aside. 3. Place margarine and sugar in large mixer bowl; beat until light and fluffy. Add eggs; beat well. Add sifted dry ingredients; mix until thoroughly combined. Stir in Special K and walnuts. Drop by level measuring-tablespoon onto lightly greased baking sheets. 4. Bake in moderate oven (350 degrees) about 15 minutes or until lightly browned. Remove immediately from baking sheets; cool on wire racks. Yield: about 5 dozen Walnut Chews, 2 1/2" in diameter. Lorna Brown, Prodigy Food & Wine Board

1/4 lb Butter-1 stick

2 Chocolate-unsweetened

Egg-slightly beaten 1/4 ts Salt

1/2 ts Vanilla

1/2 ts Baking powder

1/2 c Flour

1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler. Combine with egg and rest of ingredients. Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so space them accordingly. Bake in preheated oven of 325~ for about 12 minutes. Watch carefully to prevent burning. When nearly cool, remove from the cookie sheet with spatuala. (I use the metal type.Hint-press under the cookie with pressure against the sheet and they remove easily without crumbling) Place on racks to cool completely. Source: Woman's Industrial Union in Boston

3/4 c Shortening

1 c White sugar

2 ts White vinegar

1/2 c Molasses

1 ts Salt

1 ts Cinnamon

2 ts Ginger

1/2 ts Nutmeg

2 c White flour

Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle. On a floured board, roll out the dough until it is about an 1/8 inch thick. Using a cookie cutter, cut into cookies & place on a cookie sheet. Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool.

See Worlds best... recipe Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350? oven for 10-12 minutes unless otherwise stated. Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips. Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips. Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips. Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350?.

Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips. Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla. Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough. Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips. Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips. Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional).

Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces. Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices. Randy Shearer