| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Melted butter |
| 3/4 | c | Brown sugar |
| 2 | c | Flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
| 1 | c | Dry roasted insects, finely chopped( nuts can be substituted for the insects) |
| Orange marmalade | ||
| 3 | dozen. |
INSTRUCTIONS
This was in the Minneapolis paper this morning. I thought this group might enjoy it. Preheat oven to 375 degrees. Cream butter and sugar together. In a separate bowl, mix flour, baking soda and salt, sift into butter mixture. Add vanilla. Mix until smooth. Refrigerate at least 1 hour. Form into 1 inch balls, roll in chopped insects. Place balls on lightly greased baking sheet. Press center of each ball slightly with thumb. Bake 10 to 15 minutes. Remove from oven. While still warm, place 1/2 teas. of orange marmalade in center of each cookie. Let stand until completely cool. Makes Insects can be purchased at local pet stores and bait shops. To clean out their digestive tracts, feed them slices of apples, potatoes or pears. Allow 24 hours for digestion and then place insects in a colander to separate the remaining food, waste material and other debris. Do not use insects treated with insecticide. To prepare dry-roasted insects: Spread cleaned, live insects in baking pan with sides(mealworms really move once they get warm), covered by paper towel. (Crickets must first bo frozen or they'll hop all over the oven). Bake bugs at 200 degrees for 1 to 2 hours until dry. To check for dryness, crush insects with a spoon. Posted to FOODWINE Digest 23 October 96 Date: Wed, 23 Oct 1996 15:52:20 +600 From: Jennifer Welch <jwelc@DAK.TEC.MN.US>
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