Christmas Recipes: Main Dishes. No.12 of 12 - Spinach and Mushroom Pancakes
0 comments Posted by Dehaas at 3:44 AMChristmas recipe serves: 4
calories per serving: 375
preparation time: 1 hour plus standing & soaking
cooking time: 1 hour 30 minutes
suitable for freezing (pancakes only)
Christmas recipe ingredients:
white flour, plain 50 g (2 oz)
wholemeal flour, plain 50 g (2 oz)
egg, 1
milk, skimmed 350 ml (12 fl oz)
salt and pepper
vegetable stock, 300 ml (10 fl oz)
mushrooms, dried 25 g (1 oz)
oil, vegetable 30 ml (2 tbsp)
spinach, fresh washed 450 g (1 lb)
or
spinach, frozen leaf 350 g (12 oz)
soft cheese, reduced fat 225 g (8 oz)
mushrooms, brown cap 450 g (1 lb)
spring onions, 1 bunch
garnish, flat-leaf parsley
Christmas recipe instructions:
Use a food processor for the batter so mix the egg, a pinch of salt, milk and both flours. Then stand for 30 minutes. Soak the dried mushrooms and stock for 30 minutes.
Coat the base of a non-stick pan with some batter after heating oil in it. Cook until golden brown (usually a couple of minutes), then cook the other side for about 30 seconds. Repeat with the rest of the batter till you have about a dozen or so pancakes.
Cook the spinach for a few minutes before allowing to cool, removing the liquid and cutting up. Add the soft cheese and salt and pepper to taste.
Cook the chopped onions and brown-cap mushrooms in 15 ml (1 tbsp) of hot oil until light brown in color. Add the stock and mushrooms, and seasoning, then simmer for about 20 minutes or until the mixture is syrup like.
Take half of this mixture, make smooth in a processor, then return to the pan.
Take the spinach mixture from step 3 and put in an oiled ovenproof dish. Then layer half a dozen pancakes with the mushroom mixture in between along with the remaining spinach mixture. End with the mushroom layer.
Cook until weel browned at gas mark 6 (200 degrees centigrade, 400 F) for about 30 minutes.
Serve with flat-leaf parsley garnish.
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The Matzo Ball soup is the Holy Grail of Kosher food. The Matzo Ball, or knaidel/ knaidelach, has been around for millennia. It all began when Moses led the Jews through the desert. A young boy while wandering with some matzo in hand, found a hot spring. He knew that simply dunking the matzo in the water wouldn't be any good, so he crumbled his matzo in his hand and molded it into a ball. He somehow was able to bind it together - perhaps he had a chicken with him at the time, perhaps with divine aid - and when he tried his creation, he found a delicious alternative to eating flat matzo. This practice evolved into the modern matzo ball soup that we know and love today. (Maybe). Everyone knows what matzo ball soup is, it's a kid-friendly kosher meal, and even Gentiles frequently enjoy it. There are, however, many differing qualities that distinguish good matzo ball soup from bad. So if you really want to impress your guests this Passover, or heck, even if you want to change up the pace on Sabbath, follow these instructions.
1. To really get that fresh taste, we have to prepare the poultry. Wash a turkey neck that has been cut into pieces, and add one pound of chicken wings. Then place them into a large soup pot, and fill it with water until the meat is submerged at the bottom with about two inches of water on top.
2. Bring to a roiling boil. Scrape any froth from the top of the water.
3. Next it's time to add the veggies. Take 3-4 carrots, 3 zucchinis, 3 celery sticks, 2 small onions, 1-2 small parsley roots, an optional piece of pumpkin (which you should add, because pumpkin happens to be extraordinarily healthy for you and your family), some fresh parsley, and spices to taste, with some chicken soup powder. Bring them to a boil.
4. Lower the heat to a simmer. Let it go for two hours, and allow the steam to escape. If the water level dips below the vegetables, just add some more.
5. During this time, you can prepare the sacred matzo balls. Take 4 egg whites, 4 tsp. of water, 4 tsp. of oil, tsp. salt, tsp. pepper, 1 cup matzo meal, optional 2 tsp. chopped parsley. In a separate bowl take the egg yolks and beat them with some water.
6. Fold the ingredients of each bowl together to form a light dough. Cover and chill for at least half an hour.
7. Strain the soup after two hours have passed.
8. Bring the strained soup to a boil. Take the chilled matzo ball dough and stir it up. Get your hands wet and start rolling little matzo balls. Remember that matzo balls expand to about twice their original size when cooked, so judge accordingly. Add them to the soup and make sure that they float because you don't want any sticking to the bottom.
9. Cover the pot, and let it simmer, with the addition of the strained veggies, for half an hour more.
That's it! With this recipe, you will surely be able to wow any crowd, Jew or Gentile. Remember that Hasidic Jews follow gebrocht kosher kashrut and do not enjoy matzo meal in water, so an alternative is to use potato starch.
People eat hot dogs for many reasons. I actually love hot dogs. Other people make them because they are a child friendly food. Still others make them as they are inexpensive and you can create a meal with a half package of hot dogs.
My kids have always loved hot dogs. We buy only the all beef hot dogs and over the years we have discovered many uses for hot dogs.
For a simple meal, grill them on the barbeque, add your favorite toppings and serve with a salad. When I make hot dogs, I put ketchup, mustard and mayonnaise on the table, along with relish and chopped up onions. My own personal favorite is mustard and onions.
When the kids were young, we used to tempura hot dogs. We'd buy batter at the store, and then coat and fry both hot dogs and veggies. It was a great way to get the kids to eat vegetables. We'd offer both tempura sauce and also ketchup. I think kids like most anything dipped in ketchup.
Buy refrigerated crescent rolls. Roll up one hot dog in each crescent and bake until rolls are done. You can also add mustard to the uncooked dough before rolling up.
Do you like corndogs? Make your own corn dogs by preparing a cornbread mix, and rolling the hot dog in the mixture. Add a bit of extra milk to make the batter a little bit thinner for dipping. Add a popsicle stick and cook until bread is done. While I enjoy dipping corn dogs in mustard, you can also dip them in ketchup and barbeque sauce.
Another favorite of mine are chili cheese dogs. We make a batch of chili, smother the hot dog with the chili and then add cheese on top.
A lot of people enjoy a casserole of baked beans with cut up hot dogs. You can also try barbeque baked beans. Both offer a very different flavor.
If you like bacon, try wrapping a slice of bacon around the hot dog and then adding melted cheddar cheese.
There are so many ways to enjoy a hot dog, and almost all of these recipes are kid friendly also.
Labels: Recipes
These cookies are filled with color and sweetness.
1 1/2 cups gumdrops
3/4 cup walnuts, coarsely chopped
1/2 cup golden raisins
1 3/4 cups all purpose flour, divided
1/2 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat oven to 400 degrees.
Take out all of the black gumdrops and store for another use. Cut the remaining gumdrops into small pieces. Place gumdrops into a bowl. Add in the walnuts, raisins and 1/4 cup flour; toss to coat. Set aside.
In a mixing bowl, cream shortening and brown sugar. Add egg; beat in buttermilk, flour; stir into creamed mixture. Add gumdrop mixture and mix well. Chill for 1 hour.
Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets. Bake at 8 to 10 minutes. Let cool .
Makes 36 cookies.
=> Christmas Cookie Recipes: Frosted Cashew Cookies
A tasty frosted cookie decorated with a cashew in the middle.
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/3 cup sour cream
1/2 teaspoon vanilla extract
2 cups all purpose flour
3/4 teaspoon each baking powder, baking soda, and salt
1 3/4 cup salted cashew halves
Browned Butter Frosting
Preheat oven to 375 degrees.
In a mixing bowl, cream the butter and brown sugar. Beat in the egg, sour cream and the vanilla; mix well.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture; mix thoroughly. Fold in the cashews.
Drop by rounded teaspoonfuls onto greased baking sheets.
Bake for 8 to 10 minutes or until lightly browned. Let cool before serving.
Browned Butter Frosting
1/2 cut butter
3 tablespoons half and half cream
1/4 teaspoon vanilla extract
2 cups confectioners' sugar
Additional cashew halves, optional
Directions
In a saucepan, lightly brown the butter. Remove from heat. Stir in the cream and vanilla. Beat in confectioners' sugar until smooth and thick. Frost cookies. Top each cookie with a cashew half, if desired.
=> Christmas Cookie Recipes: Soft Mincemeat Cookies
A unique holiday cookie with the distinct taste of mincemeat.
1/4 cup butter, softened
3/4 cup packed brown sugar
2 eggs
3/4 cup mincemeat
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/2 cup walnuts, chopped (optional)
Directions
Preheat oven to 350 degrees.
In a mixing bowl, cream the butter and brown sugar. Add in the eggs and mincemeat; mix well.
Combine flour, baking soda, cinnamon, nutmeg and salt; add to the creamed mixture and mix well. Fold in chocolate chips and walnuts, if desired.
Drop cookie dough by the tablespoonfuls onto a greased baking sheet, space 2-inches apart. Bake for 10 to 12 minutes, or until golden brown. Let cool completely.
Makes 48 cookies.
In other countries, German food often has a reputation for consisting of large amounts of red meat, simply cooked. While it is true that red meat dishes, especially beef and pork, but also game (including wild boar, venison and rabbit), are popular in Germany, there is much more to German cuisine than simply roasted meat. Additionally, Germany has an international reputation for its sausages - and there are an incredible choice of sausages available - at least 1,500 varieties!
Traditionally in Germany, people eat a fairly light breakfast (German: frühstück) which may include breads and some meats (such as salted meats like salami, ham, or meat spreads such as leberwurst), a fairly light evening meal (German: abendessen or abendbrot), and have their main meal at lunch (German: mittagessen). Sometimes, a "second breakfast" (German: zweites frühstück) also be eaten during mid-morning, and because of modern working patterns is quite common now for the day's main hot meal to be eaten in the evening instead of at lunch time.
Here are some popular German dishes:
- Blood sausage (German: Blutwurst) - A sausage made from blood, meat and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow's blood, but in the Rhineland area, horse meat with is traditional. A popular variation is "zungenwurst" which includes pickled pig's tongue in the sausage mix. Although the sausages are ready cooked and ready to eat, blutwurst is almost always heated and served hot.
- Weißwürste - White sausages made from pork fat. Originally from Munich (German: München), this dish is often eaten as part of "second breakfast" (German: zweites frühstück).
- Frankfurter sausage - A sausage made with smoked pork. While it is eaten hot with bread and mustard, it is not exactly the same as the American "frankfurter" sausage.
- Bratwurst - Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal), and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into a tomato-based curry sauce.
- Sauerkraut - Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.
- Schupfnudeln - Sauerkraut cooked with potato noodles.
- Spätzle - The German version of noodles. A simple dough is made from flour, eggs and salt, and it is then cooked in boiling water. Spätzle is often eaten as a side dish with meat, but may also be used as an ingredient in other dishes too.
- Linsen, spätzle und saitenwürstle - Spätzle cooked with lentils and frankfurter-style sausages.
- Kässpätzle - Spätzle mixed with grated cheese and fried onions, then fried or baked.
- Krautspätzle - A cooked mixture of spätzle, sauerkraut, onions and butter.
- Gaisburger marsch - A traditional beef stew, contained cubes of beef, potatoes and spätzle. The stew is topped with onions fried in butter.
- Eisbein - Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin, eisbein is cooked with pea puree.
- Labskaus (also known as "Lapskaus") - Corned beef boiled in broth, and then minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard. Traditionally accompanied with rollmops (pickled fillets of herring).
- Hasenpfeffer - A stew made from marinated rabbit meat, with a sour taste created by adding wine or vinegar.
- Schwenker - Grilled pork steaks, prepared with a marinade of onions and spices.
- Saumagen - Translated literally, saumagen means "sow's stomach". It is probably best understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions, carrots and a variety of spices and flavors is cooked in pig's stomach. It should be noted that the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments are mashed potatoes and sauerkraut.
- Klöße - Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk. In Bavaria and Austria, it known as "knödel" or "knödeln".
- Schwarzwälder kirschtorte - Known as "Black Forest gateau in the United Kingdom, and "Black Forest Cake" the United States, Canada and Australia - Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.
- Stollen - A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The most famous variety is Dresden Stollen from the city of Dresden, which is marked with a special stamp, and only available from 150 bakers.
- Lebkuchen - Cookies made from gingerbread, also often eaten during the Christmas period.
These canned chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.
So put your hat on and get ready for some quick easy canned chicken recipes:
>> Chicken-Asparagus Rolls
12 Fresh Asparagus Spears
4 (4 0Z.) Boned, Skinned
Chicken Breast Halves
1/4 c (1 Oz.) Shredded Swiss
2 c Sliced Mushrooms
3 tb Chablis OR White Dry Wine
1 ts Lime Juice
1/2 tb Dried Whole Tarragon
1 ts Minced Fresh Parsley
Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper &
Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese.
Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coated with Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min.
>> Green Chicken Enchiladas
3 C chopped -- cooked chicken
1 Pkg corn tortillas -- (12 each)
10 Whole green Spanish -- (10 to 12) tomatoes (tomatillos)
1 Long green chili pepper
1 Clove garlic
2 avocados -- (2 to 3)
1/2 C grated Mozzarella cheese
Dip each of the tortillas in hot cooking oil. Place 2 tablespoons chopped, cooked chicken filling on each and roll. Place rolled tortilla seam side down in baking dish. Sauce: Peel dried leaves of tomatillos and boil in 3 cups water with green chili pepper and garlic.
When tomatillos and pepper are tender, peel off skin and place in blender. Add water you boil them with to make sauce. Blend well. Slice 2 or 3 avocados and fold in sauce. Avocados should be chunky. Pour sauce over enchiladas. Grate Mozzarella cheese and sprinkle on top. Place in oven to melt cheese. Before serving, may top with sour cream if desired.
That's it for today! If you want more canned chicken recipes just check below:
Labels: Architectural, Brilliance, Canned, Chicken, Fascinating, India, Prepare, Recipes, Showcasing, Structures, Temples
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Most of you diabetics know that all our sweets cost more in the stores than the regular sweets do. If you are tired of buying the more expensive cookies, or you pass them up to save money, try these quick and easy Oatmeal Raisin Cookies that are sweetened with orange juice or the Orange Drop Cookies. The Orange Drop Cookies do have a small amount of sugar so remember that when adding these to your diet.
OATMEAL RAISIN DROP COOKIES
1 cup all-purpose flour
1 cup uncooked rolled oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/8 tsp ground cloves
3/4 cup frozen apple juice concentrate, thawed
3 tbsp egg substitute
2 tbsp margarine, melted
2 tsp vanilla
1/2 cup raisins
Preheat oven to 375 degrees. Spray baking sheets with nonstick cooking spray. Combine flour, oats, baking powder, cinnamon, nutmeg, baking soda, and cloves in a large bowl. Combine remaining ingredients in a medium bowl; blend well. Add to dry ingredients; blend well. Cover and refrigerate for 20 minutes. Remove from refrigerator and drop 2 tablespoonfuls dough 2 inches apart onto prepared baking sheets. Bake 20 minutes or until lightly browned. Cool completely on wire racks.
Yield: 28 cookies
ORANGE DROP COOKIES
1 cup butter, softened
1 1/2 cups Splenda
1/2 cup sugar
3 eggs
1/3 cup unsweetened orange juice
1 tbsp grated orange peel
4 cups flour
2 tsp baking powder
1 tsp baking soda
In a mixing bowl, cream butter, sugar, and Splenda together. Beat in eggs, orange juice, and orange peel. Combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the creamed mixture and mix well. Drop by teaspoonfuls 2-inches apart onto greased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until edges begin to brown. Remove to wire racks to cool.
Yield: 8 dozen
Note: These cookies do contain a small amount of sugar. Remember this when working them into your diet. Do not over indulge!
Enjoy!
Easy Christmas Cookie Recipes - Your Guide to Decorated Christmas Cookies
0 comments Posted by Dehaas at 4:57 AMKids and adults all love homemade cookies, especially during the holidays. Treat your family to some new "All Time Favorite Cookies" this holiday season!
Below are 3 special Christmas cookie recipes for you to prepare this holiday season.
1. New England Christmas Cookies
Ingredients:
- 3/4 cup of melted shortening
- 3/4 cup of melted butter
- 1 cup of brown sugar
- 1 cup of white sugar
- 1 teaspoon of cinnamon
- 1 cup of sliced blanched almonds
- 3 eggs, beaten
- 1 teaspoon of salt
- 3 1/2 cups of flour
- 1 1/2 teaspoons of soda
Directions:
- Cream sugar and melted ingredients.
- Beat eggs and add to creamed mixture.
- Sift together all dry ingredients and beat into dough.
- Stir in almonds.
- Form dough into small rolls and wrap in wax paper.
- Refrigerate overnight.
- Slice thin and bake at 350 degrees for 8 to 10 minutes.
- Do not over bake.
2. Christmas Cookie Slices
Ingredients:
For The Dark Mixture:
- 3 cups of flour
- 1 teaspoon of soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1 cup of shortening
- 1 1/2 cups of brown sugar
- 2 eggs
- 1 cup of raisins, ground
- 1 cup of nuts, ground
For The Light Mixture:
- 2 cups of flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of soda
- 1/2 cup of shortening
- 3/4 cup of sugar
- 1 egg
- 1 teaspoon of vanilla
- 2 tablespoons of water
- 1/4 cup of chopped candied cherries
Dark Mixture:
- Sift together flour, soda, salt and spices.
- Cream shortening with brown sugar, add eggs and beat well.
- Stir in dry ingredients, nuts and raisins.
Light Mixture:
- Sift together flour, salt and soda.
- Cream shortening and sugar, add egg, vanilla and water and mix well.
- Blend in dry ingredients.
- Stir in cherries.
- Pack half of dark mixture into wax paper lined straight-sided pan 10 1/2 x 3 1/2 x 2 1/2 inches.
- Add all of light dough to make a second layer, top with remaining dark dough.
- Pack firmly. Refrigerate at least 24 hours.
- Remove from pan and cut dough lengthwise in half.
- Then slice in 1/4 inch slices.
- Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes.
- Remove immediately from pan.
3. Christmas Cookie Wreaths
Ingredients:
- 2 eggs, beaten
- 1/2 cup of butter
- 1 cup of chopped raisins
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground ginger
- 1 cup of sugar
- 4 teaspoons of sweet cream
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 3 1/2 cups of flour (sifted)
Directions:
- Mix butter and sugar in bowl until creamy.
- Whip eggs and sweet cream.
- Add other ingredients and mix well until mixture becomes dough.
- Place in refrigerator to chill.
- Preheat oven to 375 degrees.
- Remove dough from refrigerator and cut small pieces.
- Roll into wreath shapes.
- Place on ungreased cookie sheet.
- Bake for 12 minutes.
- Let cookies cool.
- Add decorations if desired.
The blue ribbon recipes are no doubt award winning recipes because they are very delicious. Almond thumbprint cookies, butter crisps and chocolate covered cherry cookies rise above the rest. Below are the 3 award winning recipes so you can prepare at home:
1. 1986 Winner: Almond Thumbprint Cookies
Ingredients:
Cookies
- 2 c all-purpose flour,Sifted
- 1/2 c Sugar
- 1/4 t Salt
- 1 c Butter
- 3/4 c unblanched almonds,Grated
- 2 t Vanilla
Frosting
- 6 T Butter
- 1/3 c Half-and-half
- 2/3 c brown sugar,Packed
- 2 c Confectioners'sugar
- 1/2 t Vanilla
- pistachio nuts, Chopped For garnish
Directions:
- Heat oven to 350 degrees. For cookies, sift flour, sugar and salt into bowl. Cut in 1 cup butter with pastry blender until mixture resembles coarse crumbs. Blend in almonds and vanilla. Work mixture with fingers until a ball of dough is formed. Then shape into 1-inch balls.
- Place balls on greased cookie sheets; make a depression in center of each cookie. Bake about 8 minutes; remove from oven. Dent again and bake about 8 minutes longer; cool.
- For frosting, blend 6 tablespoons butter, half-and-half and brown sugar in saucepan. Boil 2 minutes, stirring constantly; remove from heat. Cool about 15 minutes, then stir in confectioners' sugar and vanilla. Beat until smooth and thick.
- Fill depressions in cookies with butterscotch frosting and sprinkle frosting with nuts.
2. 1986 Winner: Butter Crisps
Ingredients:
- 3/4 c Unsalted butter, at room Temperature
- 1 c Granulated sugar
- 3 Egg yolks
- 1 1/2 t lemon rind, Grated
- 1 1/2 t Lemon juice
- 1 1/2 t Cherry liqueur, (Kirsch)
- 1/8 t Salt
- 2 c All-purpose flour Colored sugar crystals or Plain pearl sugar crystals
Directions:
- Beat butter, sugar, egg yolks, lemon rind, lemon juice, cherry liqueur and salt in large mixer bowl. Stir in the flour. Shape into ball; cover and refrigerate for 1 hour.
- Heat oven to 350 degrees. Roll dough 1/8-inch thick on lightly floured cloth-covered board. Cut into desired shapes. Place on greased baking sheet; sprinkle with sugar crystals. Bake 10 minutes (cookies should not brown). Cool on wire racks.
- Store in airtight container 2 days to develop flavor. Cookies can be stored in airtight container at room temperature up to 6 weeks or in freezer up to 2 months. Recipe from Debbie Vanni of Libertyville, Illinois. From the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986
3. 1986 Winner: Chocolate Covered Cherry Cookies
Ingredients:
- 1 1/2 C Flour
- 1/2 C Unsweetened cocoa powder
- 1/4 T Salt
- 1/4 T Baking powder
- 1/4 T Baking soda
- 1/2 C Butter (or margarine,) Softened
- 1 C Sugar
- 1 Egg
- 1 1/2 t Vanilla
- 48 Maraschino cherries Frosting
- 6 oz Semisweet chocolate chips
- 1/2 C Sweetened condensed milk
- Cherry juice (4 to 5 tsp)
Directions:
- In bowl, stir together flour, cocoa, salt, baking powder and baking soda. In another bowl, beat butter and sugar until fluffy. Add egg and vanilla to butter-sugar mixture and beat well. Gradually add dry ingredients to butter-sugar mixture and beat until well blended.
- Shape dough into 1-inch balls. Place on ungreased cookie sheet and push down center of each ball with thumb. Drain cherries and reserve juice. Place 1 cherry in center of each indentation. Heat oven to 350 degrees.
- For frosting, put chocolate chips and sweetened condensed milk in small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry juice. If too thick, add more juice.
- Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry. Bake 10 minutes or until done. Do not overcook. Remove to wire rack and cool. The cookies freeze nicely.