| Recipes |
Monkey Bread
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Prep Time: 25min
Total Time: 1hr 5min
Makes: 12 servings
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S'more Thumbprint Cookies
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Prep Time: 1hr
Total Time: 1hr
Makes: about 5 dozen cookies |
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Ingredients
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1/2
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cup granulated sugar
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Ingredients
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1
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cup butter, softened |
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1
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teaspoon cinnamon
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1/2
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cup packed brown sugar |
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2
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cans (16.3oz each) Phillsbury Grands! Homestyle refrigerated
buttermilk biscuits |
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1
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egg
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1/2
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cup chopped walnuts, if
desired |
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1
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teaspoon vanilla |
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1/2
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cup raisins, if desired |
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1 1/3
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cups all-purpose flour |
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1
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cup firmly packed brown
sugar |
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1
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cup finely ground graham cracker crumbs (16 cracker squares) |
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3/4
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cup butter or margarine,
melted |
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1/8
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teaspoon salt |
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Directions
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1
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Heat oven to 350°F.
Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
In large -storage plastic food bag, mix granulated sugar and cinnamon. |
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120
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minature marshmallows (about 1 1/4 cups) |
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2
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Separate dough into 16
biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan,
adding walnuts and raisins among the biscuit pieces. |
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60
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rectangles milk chocolate (from four 1.55-oz bars) |
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3
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In small bowl, mix brown
sugar and butter; pour over biscuit pieces. |
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Directions
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1
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Heat oven to 325°F. |
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4
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Bake 28 to 32 minutes or
until golden brown and no longer doughy in center. Cool in pan 10
minutes. Turn upside down onto serving plate; pull apart to serve.
Serve warm.
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2
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In
large bowl, beat butter and brown sugar with electric mixer on medium
speed until light and fluffy. Add egg and vanilla; beat until blended.
Add flour, cracker crumbs and salt; on low speed, beat about 1 minute
or until stiff dough forms. |
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3
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Shape
dough by heaping teaspoonfuls into 60 balls. On ungreased cookie
sheets, place balls 2 inches apart. With thumb, make indentation in
center of each. |
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4
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Bake
10 to 12 minutes or until cookies are firm and edges are just beginning
to brown. Lightly press 2 marshmallows in center of each cookie; bake 2
to 3 minutes longer. Top marshmallows on each cookie with 1 rectangle
of chocolate; let stand 2 to 3 minutes. With tip of knife, gently
spread chocolate over marshmallows. Let stand until chocolate is set |
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Notes |
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If you don't have mini marshmallows, use a kitchen scissors
to cut regular marshmallows into quarters.
To make graham cracker crumbs, break 16 graham cracker squares into
food processor bowl with metal blade. Cover; process until fine
crumbs. |
Lemon-Ginger Shortbread
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Prep
Time: 30min
Total Time: 1hr 20min
Makes: 32 cookies
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Ingredients
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Cookies
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1
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cup
butter, softened |
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1/3
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cup
sugar |
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2
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cups
all-purpose flour |
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1/3
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cup
finely chopped crystallized ginger |
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1
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tablespoon
grated lemon peel |
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Glaze
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1/2
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cup
powdered sugar |
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2-4
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teaspoons
fresh lemon juice |
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Directions
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1
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Heat
oven to 325°F. In large bowl, combine butter and sugar; beat until
light and fluffy |
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2
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Lightly
spoon flour into measuring cup; level off. Add flour, ginger and lemon
peel; mix well. Shape dough into ball; divide into 4 pieces. On
ungreased cookie sheets, flatten each piece to 6-inch round; press
edges to smooth. |
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3
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Bake
at 325°F. for 15 to 25 minutes or until edges are light golden brown.
Cool 5 minutes. Cut each round into 8 wedges; pierce surface with fork
if desired. Cool on cookie sheet for 15 minutes or until completely
cooled. |
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4
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In
small bowl, combine powdered sugar and enough lemon juice for desired
drizzling consistency; blend until smooth. Place mixture in small
resealable food storage plastic bag; seal bag. Cut off small corner of
bag. Squeeze glaze onto cooled cookies. |
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