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Russell, or "Ace" as his cyber friends called him,
is no longer with us.
He is missed by all who knew him.
1 12-13-oz. package chocolate kisses
2 oz. milk
1 8-oz. package cream cheese
1 12-oz. carton frozen whipped topping, thawed
1 ready-made pie crust, chocolate
* Remove foil wrappers and melt kisses over medium heat in the milk.
* When melted, add cream cheese and stir until completely melted.
* Rapidly stir in whipped topping with the heat off.
(Be careful it doesn't burn.)
* Pour into crust.
* Refrigerate until set.
Serves 6-8
INGREDIENTS:
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup powdered milk
1/3 cup bacon grease (can substitute Beef fat or Chicken fat)
1 egg, lightly beaten
1 cup cold water
DIRECTIONS:
* In a bowl, combine flour and milk powder.
* Drizzle with melted fat.
* Add egg and water; mix well.
* Gather dough into a ball.
* On floured surface, pat out dough.
* Roll out to 1/2 inch thickness.
* Cut into desired shapes.
* Gather up scraps of dough and repeat rolling and cutting.
* Bake on ungreased baking sheets in 350� F. oven for 50 - 60 minutes, or until crispy. (You can store in the fridge.)
Yield: Makes about 36 - 2 1/2 inch biscuits.
Preparation Time: 10 minutes
Cooking Time: about 25-30 minutes, then time to dry
1/2 cup dry milk
1 egg, beaten
2-1/2 cups All Purpose Flour�
1/2 tsp. salt
1/2 tsp. garlic or onion powder
1-1/2 tsp. brown sugar
1/2 cup water
6 Tbs. gravy or small jar of baby food (chicken or beef)
* Preheat oven to 350� F.
* Combine and mix well all of the ingredients.
* Shape on lightly-greased cookie sheet.
* Bake for 25-30 minutes.
* After baking, let dry completely.
* Store in airtight jar.
1 3/4 cups whole wheat flour
1 1/4 cups oatmeal
2 Tbs. vegetable oil
1 cup warm water
1/3 cup peanut butter
* Preheat oven to 300�F.
* Mix the dry ingredients together.
* Mix water and peanut butter together then blend into dry ingredients until you get a firm dough.
* Blend both mixtures until a firm dough is achieved.
* Shape dough into an oblong roll, wrap in plastic wrap, and chill for an hour.
* Lightly grease two baking sheets.
* Slice roll into 1/2 inch slices, place on baking sheet and bake for about 50 minutes or until lightly browned.
* Cool completely before giving them to your furry friends.
1 - 6oz bag of semi-sweet chocolate chips
2 Tbs. butter
1 egg, beaten
(Editors Note: Due to recent health scares related to consuming raw eggs, it is advised that you use a product like Egg Beaters�. It's pasturized, and won't pose the possibility of bacterial poisoning)
1 cup confectioners sugar
1 cup chopped pecans
2 cups miniature marshmallows
1/2 bag angel flake coconut
* Melt chocolate and butter over low heat.
* Remove from heat and blend in egg.
* Stir in rest of ingredients.
* Shape into 1 inch balls.
* Roll in coconut.
* Chill.
* Store in Refrigerator.
Yield: 48 balls.
Filling:
1 pint fresh blueberries
1 pint fresh blackberries or loganberries
1 1/2 tsp. lemon juice
2/3 cup sugar
1 tsp. cornstarch
Crust:
1 3/4 cup all-purpose flour
1 tsp. salt
1 Tbs. sugar
3 tsp. double acting baking powder
4 Tbs. chilled butter
3/4 cup milk
Preheat oven to 425� F.
* Lightly grease a 9-inch pie pan.
* To prepare the filling: gently rinse and dry the berries.
* Combine the filling ingredients in a bowl and then spoon them into the pie plate in an even layer.
* Set aside.
Prepare the dough:
* Sift together the flour, salt, sugar and baking powder into a large bowl.
* Cut the butter into the dry ingredients using two knives or a pastry blender until the mixture has the texture of coarse crumbs.
* Then, make a well in the center of the dough and slowly pour in the milk.
* Stir until the dough is mostly free from the sides of the bowl.
* Turn the dough out onto a floured surface and knead gently and evenly.
* Pat or roll it into a 9 inch-circle.
To complete the cobbler:
* Place the dough over the fruit and texture it with your fingers, pinching it slightly.
* Prick the dough all over with a fork.
* Sprinkle lightly with cinnamon and sugar.
* Bake for about 35 minutes, or until the crust is golden brown.
* Allow it to cool for 15 minutes on a cooling rack, then serve it with vanilla ice cream.
2 oz. peeled fresh ginger
1/2 lb. butter at room temp.
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. ground white pepper
1 cup firmly packed dark brown sugar
2 egg yolks
1 1/2 cups sifted unbleached flour
1 cup yellow cornmeal
2 lemon rinds, grated
1/2 lb. semisweet chocolate
* Chop the ginger as finely as you can . "Use a processor if you have one. There should be about 1/3 cup."
* In a large bowl, use an electric mixer to combine the butter, vanilla, salt, pepper, and sugar.
* Mix until thoroughly blended.
* Add the egg yolks and ginger, and continue to mix.
* On a low speed, gradually add the cornmeal and flour, increasing speed as you go.
* Using a wooden spoon, add the lemon rind (use a spoon, not the mixer).
* Spread out a piece of plastic wrap about 15 inches long.
* Using a spoon, scoop out the dough into a strip about 11 inches long down the middle of the plastic.
* Fold the sides of the plastic wrap over the dough.
* Using both hands, smooth over the plastic to shape the dough into a log, about 3 1/2 inches wide and about 1 1/4 inches high.
* Wrap it tightly at the ends and slide a cookie sheet underneath.
* Place the cookie dough (cookie sheet and all) into the freezer.
* Let it stand several hours."You want it frozen solid".
Preheat the oven to 350� F.
* Arrange your oven racks into 3 evenly spaced layers.
* Line 2 cookie sheets with parchment paper, or foil (shiny side up).
* Cut the dough into 48 cookies, place them on the cookie sheets about an inch apart and bake about 15 � 17 minutes.
"They should lightly color on the edges."
* Halfway through the baking time, reverse the sheets, top to bottom and front to back.
* Remove from the oven and let cool on a wire rack.
* Chop the chocolate until it is fairly fine.
* Melt the chocolate in a double boiler.
* Using a spoon, place a little chocolate on the flat side of a cookie.
* Take another cookie and press together creating a sandwich.
* Allow to set in the fridge.
* Hide them.
Yield: About 24 cookie sandwiches.
1 lb. ground beef
1 Tbs. chili powder
1 tsp. cumin
1/2 tsp. salt
1 hot pepper
1 onion
1 sweet pepper
1 can stewed tomatoes
1 can kidney beans (optional)
2 Tbs. cornmeal
1/2 cup shredded cheddar cheese (optional)
* Brown ground beef in a large saucepan, stirring occasionally.
* Add onion and peppers.
* Cook until it loses its red color and onion and peppers are soft.
* Stir in cornmeal/flour, then add remaining ingredients.
* Bring to a boil, cover and simmer 10 minutes, stirring occasionally.
* Serve in bowls, sprinkle with shredded cheese.
Yield: 4 Servings
1/2 cup chicken broth
2 large potatoes, chopped
2 Tbs. margarine or butter
2 Tbs. all-purpose flour
2 1/2 cups milk
2 cups shredded cheddar cheese
1/2 cup croutons
* Heat Broth to boiling in 2-quart saucepan.
* Add potatoes.
* Bring to to a boil then reduce heat.
* Cover and simmer for 10 minutes, or until potatoes are tender.
* Warm the margarine.
* Stir in flour.
* Stir in potatoes with the broth, and milk.
* Heat to boiling, over medium heat, stirring constantly.
* Bring to boiling, stir in cheese and reduce heat.
* Stir until cheese is melted.
* Sprinkle with croutons.
Yield: 4 servings
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