Showing posts with label California Recipes. Show all posts
Showing posts with label California Recipes. Show all posts
Thursday, August 21, 2008
California Avocado Pie
Yield: 8 Servings
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
Ingredients:
1 ea Ripe avocado mashed
1 pk (8 oz) cream cheese
1 cn (13 oz) sweetened condensed
1/3 c Lemon juice
1 ea Graham cracker crust baked
1 c Crushed pecans
1 c Whipping cream
Instructions:
whipped (opt Blend avocado cream cheese milk and lemon juice in blender until smooth. Pour into baked 9-inch graham cracker crust. Chill 1 hour before serving. Top with crushed pecans and whipped cream if desired. Serves 8
California Disneyland Oatmeal Raisin Cookies
Disneyland's oatmeal raisin cookies
Yield: 48 Servings
Ingredients:
3 1/4 c Flour
1 tb Baking powder
1 1/2 ts Ground cinnamon
1 ts Salt
1 ts Baking soda
2 1/8 c Shortening
1 3/4 c Brown sugar -- packed
1 1/2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
4 c Rolled oats
2 1/2 c Dark raisins
Instructions:
Blend flour baking powder cinnamon salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended about 2 minutes. Add oats and raisins. Mix until blended about 1 minute. Using ice cream scoop (size #24) scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly then remove cookies from sheets and cool on racks. Recipe By : Disneyland via Los Angeles Times From:
Yield: 48 Servings
Ingredients:
3 1/4 c Flour
1 tb Baking powder
1 1/2 ts Ground cinnamon
1 ts Salt
1 ts Baking soda
2 1/8 c Shortening
1 3/4 c Brown sugar -- packed
1 1/2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
4 c Rolled oats
2 1/2 c Dark raisins
Instructions:
Blend flour baking powder cinnamon salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended about 2 minutes. Add oats and raisins. Mix until blended about 1 minute. Using ice cream scoop (size #24) scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly then remove cookies from sheets and cool on racks. Recipe By : Disneyland via Los Angeles Times From:
Cookie Ice Cream Sandwiches
Cookie Ice Cream Sandwiches
Submitted by: Betty Crocker® Prep Time: 1 Hour
Ready In: 1 Hour
Yields: 12 servings
"Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer."
INGREDIENTS:
1 (1 pound 1.5 ounce) pouch
Betty Crocker® chocolate
chip cookie mix
1/2 cup butter
1 egg 4 cups ice cream, frozen
yogurt, sherbet or sorbet
Multi-colored candy sprinkles
or miniature chocolate chips, if
desired
DIRECTIONS:
1. Heat oven to 375 degrees F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
2. Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
3. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 8/20/2008
Submitted by: Betty Crocker® Prep Time: 1 Hour
Ready In: 1 Hour
Yields: 12 servings
"Cool off the kids and kids-at-heart with homemade ice cream sandwiches that can be ready and waiting in the freezer."
INGREDIENTS:
1 (1 pound 1.5 ounce) pouch
Betty Crocker® chocolate
chip cookie mix
1/2 cup butter
1 egg 4 cups ice cream, frozen
yogurt, sherbet or sorbet
Multi-colored candy sprinkles
or miniature chocolate chips, if
desired
DIRECTIONS:
1. Heat oven to 375 degrees F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
2. Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
3. For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 8/20/2008
California Ranch Pecan Drop Cookies
HARRIS RANCH PECAN DROP COOKIES
2/3 cup egg whites
1 tsp. cream of tartar
1 3/4 cups firmly packed brown sugar
1/8 tsp. salt
3 Tbsp. vanilla
2 1/4 cups chopped pecans
Heat oven to 350 degrees. Grease cookie sheet or line cookie pan with parchment and set aside.
Place egg whites and cream of tartar in small bowl of mixer and beat at high speed. Slowly add brown sugar, salt and vanilla. Continue beating 3-5 minutes, or until egg whites stiffen and soft, glossy peaks form.
Fold in pecans. Drop cookie dough in teaspoon-sized mounds onto prepared cookie pans and bake 10-15 minutes. Cool cookies before removing from pan.
2/3 cup egg whites
1 tsp. cream of tartar
1 3/4 cups firmly packed brown sugar
1/8 tsp. salt
3 Tbsp. vanilla
2 1/4 cups chopped pecans
Heat oven to 350 degrees. Grease cookie sheet or line cookie pan with parchment and set aside.
Place egg whites and cream of tartar in small bowl of mixer and beat at high speed. Slowly add brown sugar, salt and vanilla. Continue beating 3-5 minutes, or until egg whites stiffen and soft, glossy peaks form.
Fold in pecans. Drop cookie dough in teaspoon-sized mounds onto prepared cookie pans and bake 10-15 minutes. Cool cookies before removing from pan.
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