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:
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