Monstrous Half Pound Cookies Food

MONSTROUS HALF POUND COOKIES

Steps:

• cream together butter,brown sugar,white sugar.
• Beat in eggs and vanilla.
• combine with flour,baking soda and salt. Gradually blend into creamy mixture.
• Stir in choco chips.
• Spoon huge clumps of cookie dough onto greased pan.
• Cook at 375 F for 10-12 minutes.

CHOCOLATE PEANUT FUDGE BARS (MIDWEST)

Steps:

• In a medium bowl combine the crust ingredients, mix well.
• Press firmly into the bottom of a 9x13 pan.
• Refrigerate crust for 20-30 minutes.
• In another medium bowl, combine filling ingredients, and blend at low speed for 30 seconds, and then on medium high speed 2 minutes or until light and fluffy.
• Spread over crust.
• In a medium saucepan, melt chocolate chips over low heat, stirring constantly until smooth. (You can also microwave the chips at 30 second intervals, stirring between each interval until smooth).
• Stir in peanut butter, blend well. (If using microwave method, you might want to microwave for 30 seconds to melt the peanut butter a bit after adding it to the chocolate).
• Stir in peanuts.
• Spread over filling.
• Refrigerate at least 4 hours, store leftovers in the refrigerator as well.

KEY WEST GARLIC SHRIMP WITH PINEAPPLE MANGO RELISH

Steps:

• Start fire in grill (or turn on broiler).
• In small bowl, stir oil, garlic, and pepper to mix. Set aside.
• Arrange shrimp on skewers.
• Place shrimp skewers on hot grill rack, brush with oil mixture, cook 1-2 min on each side until pink and cooked through.
• Cook scallions 2-3 min, without turning, until lightly charred and tender.
• PINEAPPLE-MANGO RELISH:.
• Peel mango, and cut into 1/4inch chunks. Drain pineapple.
• Combine all in medium sized bowl.
• Toss thoroughly to mix.

BLUE HEAVEN BANANA PANCAKES

Steps:

• Beat egg until fluffy. Add milk and oil/melted butter. Add vanilla.
• In another bowl, combine all dry ingredients.
• Take bananas out of skin and cut into very small pieces (1/2"). They do not have to be perfect, and do not worry about then getting a bit "mashed".
• Add dry ingredients gradually to egg mixture.
• Add cut bananas (and toasted nuts, optional).
• In a non-stick 8-10" skillet, heat pan to medium. Pan is ready when water dances on surface.
• Pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide.
• When the edges start looking a little "matte" and the pancake is bubbly, flip. When you see steam start "wisping" from the edges of the pancake, it is done.
• Top with syrup (mix ingredients above and heat in microwave for 30-45 seconds), whipped cream, or more bananas and nuts.

POUND COOKIES

Steps:

• Pre-heat oven to 375 degrees.
• Mix all ingredients together, starting with the shortening and adding each one in order. You can do this by hand or with a heavy-duty mixer.
• Roll dough into 1 1/2 inch balls.
• Place on ungreased cookie sheet.
• Press with bottom of a small glass dipped in flour.
• Bake 20 minutes.
• When cookies are cool, dip in sugar-cinnamon mixture.

CUBAN BREAD (PAN CUBANO)

Steps:

• Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
• Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
• Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
• Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
• Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.

POUND CAKE COOKIES

Steps:

• Cream butter and sugar well. Beat the egg and add to the creamed mixture, along with the vanilla extract. Gradually add the flour. Drop the dough by the teaspoon, about an inch apart onto ungreased baking sheets (or lined with baking parchment). Bake at 350 degrees for about 15 minutes or until lightly browned around the edges. Let cookies rest on the baking sheet briefly, then remove to a cooling rack to cool completely. Store in a covered container.