As a child I used to be curious as to so many forms and textures in our mixture, each tasting a bit different but when we have a perfect bite, really smashing taste - in spite of the fact that the batter | dough is the same for all theforms
But in September and October, when there's a brisk chill in the air, there's few things I like better than wrapping up in a blanket next to the fire, and roasting marshmallows to golden brown perfection
I think that is the longest I have gone since Mommy's Kitchen started, so please forgive me. I hope all the issues that I have been having with my site are now behind me (fingers crossed)
With thumb, make indention in center of each. Beat on low speed 1 minute or until stiff dough forms. On ungreased cookie sheets, place balls 2 inches apart. Bake 10-12 min or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in center of each cookie. Top marshmallows on each cookieswith 1 rectangle of chocolate' let stand till soft, smear with knife
I’ve shared the handmade recipe for this pie dough before in a recipe for Chicken Pot Pie (make extra pie dough and substitute turkey for a fantastic Thanksgiving leftover recipe) with a few tips about how to make perfect pie dough every time
Layer the fruit in a large, clear glass bowl in this order. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving
Turn the mixer to low and slowly add in the flour and salt and mix until the mixture is uniform. Top withanother graham cracker half and smash the two halves together
She served Melba toasts to company all thetime. They're pretty healthy as far as snacks go too. (If cooking all of package you will need two cookiesheets)With a pastry brush lightly brush all the pita with olive oil, then sprinkle with sea salt, garlic powder and paprika
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