Heartland Baking from the Midwest's Best Cooks Cookbook
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Heartland Baking from the Midwest's Best Cooks
Condition and description: Very light shelf wear to cover. Binding is tight and pages clean. Book appears to have been never been used.
"Here, in this special cookbook, you will find the best recipes from Midwestern homes, restaurants, and inns - from Michigan to Missouri, Ohio to Kansas - all selected by the editors of Midwestern Magazine.
In this keepsake cookbook, you'll discover a cache of old-fashioned favorites and baking tips that will help make your efforts a success every time. All recipes have been tested and approved by the Better Homes and Gardens Test Kitchen, which means you'll be assured of getting the best results.
Our three chapters - Everyday Treasures, Prizewinning Pleasures, and Special-Day Delights - will have just the right cookie, cake, pie or bread for your particular occasion or craving. Each chapter opens with a mini-index, so locating a specific type of recipe is easy."
Everyday Treasures: For no special reason, bake some cookies, breads or desserts. From cobblers to muffins, this chapter has it all.
Prize Winning Pleasures: Top-notch bakers share their winning secrets for blue-ribbon cookies, cakes, pies and breads.
Special Day Delights: Some celebrations warrant a special dessert or treat. Here you'll find the best cookies, pies, cakes, breads and more for such occasions.
- Publisher: Meredith Publishing
- Date: 1997
- Format: Hardcover
- Pages: 96
- ISBN: 0696207257
Chocolate Nut Revels
1 6 oz. package semi sweet chocolate pieces (1 cup)
1 cup chopped pecans
1 cup butter
2/3 cup sugar
1 tsp vanilla
1/4 tsp salt
2 cups all purpose flour
sugar
In heavy saucepan, melt chocolate over low heat. Stir in pecans. In large mixing bowl, beat butter with electric mixer about 30 seconds or until softened. Add the 2/3 cup sugar and beat till fluffy. Beat in vanilla and salt. Add flour, beat or stir until mixed.
Spoon chocolate mixture over dough. Stir until just marbled. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. If you like, roll each mound into a ball for more even edges. Grease bottom of a glass. For each cookie, dip glass in sugar and press cookie to 1/4 inch thickness.
Bake at 350 for 10-12 minutes or until cookies are set. Cool on cookie sheets for 1 minute. Transfer the cookies to wire racks; cool. Makes about 36 cookies.
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