| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Fusion | Cookies | 8 | Servings |
INGREDIENTS
| 1/2 | c | 1 stick unsalted butter |
| cut into 1/4ths room | ||
| Temperature | ||
| 1/3 | c | Sugar |
| 1/3 | c | Firmly packed golden brown |
| sugar | ||
| 1 | Egg | |
| 1 | t | Vanilla extract |
| 1 | c | All purpose flour |
| 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 6 1/2 | oz | White chocolate, coarsely |
| chopped | ||
| And finally, take out a | ||
| loan and get: | ||
| 3/4 | c | Macadamia nuts, halved |
INSTRUCTIONS
FROM: Jean Cody (Home Sweet Home?? This place is a ZOO!! (Rochester, NY) (1:260/250)) This makes about 8, so gather the following stuff: Let's see...turn to page 97....... Preheat oven to 375 F, and lightly grease 2 cookie sheets. In a food processor using steel blade, blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape the sides of the bowl, about 1 minute. Add flour, baking soda, and salt and mix until just combined using 2 or 3 pulsed things; do not over-process. Transfer to large bowl and stir in chocolate and nuts.... Mound dough by 1/3 cupfuls onto prepared cookie sheets, spacing about 2 inches apart. Bake until light brown around the edges, about 15 minutes. Cool on the cookie sheets about 3 minutes. Transfer to rack and cool completely. You don't need me to tell you what to do next......... Might as well go all out with....WHITE CHOCOLATE AND MACADAMIA BROWNIES WITH HOT FUDGE SAUCE.....be sure and save these for company.....<all knowing grin>....... 1 C unbleached all purpose flour 1/4 t salt 2 large eggs at room temperature 1/2 C sugar 7 oz of white chocolate, chopped then melted 1/2 C (1 stick) unsalted butter, melted 1 t vanilla extract 1 C chopped macadamia nuts. If they are salted, wash them and pat dry.... 5 oz white chocolate, coarsely chopped (in addition to above) Hot fudge sauce....recipe follows.... Preheat oven to 350 F and butter and flour 9 x 13 baking pan. Sift flour with salt into bowl. Using electric mixer, beat eggs in a large bowl until frothy. Add sugar 1 T at a time and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in melted chocolate (mixture may lose volume, which is ok cause this gets loud). Add melted butter and vanilla and stir well. (Don't worry if mixture looks curdled....I swear that's what it says). Fold in flour, then nuts, and chopped chocolate. Pour batter into prepared pan. Bake until toothpick inserted in center comes out not quite clean, about 25 minutes; do not overbake. Cool and cut into serving size pieces, about 2 feet square, and top with sauce.......that's next: HOT FUDGE SAUCE 3/4 C whipping cream...if confusion, heavy cream 1/4 C sugar Turn to page 145.....we are really lucky, the magazine is only 147 pages..... 5 oz bittersweet or semisweet chocolate, chopped 2 T unsalted butter 2 T light corn sysop...I mean syrup Cook cream and sugar in heavy, small saucepan over low heat, stirring until sugar dissolves. Add chocolate and stir until melted and smooth. Add butter and corn syrup, stirring until butter melts........done deal.... ** -=> this comes from the bottom of the files of Shelley Rodgers <=-
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 310
Calories From Fat: 190
Total Fat: 22.1g
Cholesterol: 53.8mg
Sodium: 263.5mg
Potassium: 164.6mg
Carbohydrates: 25.4g
Fiber: 2.7g
Sugar: 10.2g
Protein: 4.8g