Chocolate Haystacks

 Cookies, Desserts  Comments Off on Chocolate Haystacks
Dec 222014
 

Chocolate Haystacks
Recipe type: Dessert
 
Ingredients
  • 2 C of Sugar
  • ½ C of Cocoa
  • ½ C of Milk
  • ½ C of Butter
  • 3½ C quick oatmeal
  • ½ tsp Vanilla
Instructions
  1. Bring two cups of sugar, ½ c of cocoa ,1/2 c of milk and ½ c of butter to a full boil. Remove from heat and add 3½ cups of quick oatmeal and ½ tsp vanilla.
  2. Mix and drop spoonfuls on to wax paper. Let cool. Enjoy!

 

Dec 092011
 

 These truffles make a beautiful recipe to serve during any special occasion. They also make a wonderful gift (think teachers!). These truffles are so quick and easy yet they look like you had to take a culinary class to learn to make them. Truffles are a chocolate lovers delight!

Creme de menthe cookie truffles

 

Ingredients:

15 creme-filled chocolate-mint sandwich cookies
2 oz cream cheese, softened
1 pkg crème de menthe chocolate candies, unwrapped (about 28 candies total)
1/4 cup semi-sweet chocolate morsels

 

Directions:

  1. Break cookies in half and place into Manual Food Processor; cover and pump handle to form very fine crumbs. Add cream cheese; process until dough forms. Using level Small Scoop, scoop cookie mixture onto Medium Sheet Pan lined with Parchment Paper; roll into balls.
  2. In Small Micro-Cooker®, microwave chocolate candies, uncovered, on HIGH 1-1 1/2 minutes or until melted, stirring every 30 seconds. Cool slightly. Dip truffles into chocolate; place onto pan. Let stand 5 minutes or until chocolate is set.
  3. In (1-cup/250-mL) Prep Bowl, microwave chocolate morsels, uncovered, on HIGH 30-60 seconds or until melted, stirring every 15 seconds. Spoon chocolate into small resealable plastic bag; trim corner of bag and drizzle chocolate over truffles. Let stand 10 minutes or until chocolate is set. Store truffles in an airtight container in the refrigerator.
Sep 092011
 
Here is Poland Take 1 – the cabbage rolls are still to come. The chrusciki was strangely addictive. It really didn’t have a tremendous amount of flavor and yet it all disappeared within seconds. …I would compare it to an elephant ear the fair except with powdered sugar instead of cinnamon and sugar.Ingredients: 2 eggs at room temperature
4 egg yolks at room temperature
1/2 teaspoon salt
2 cups flour
1/2 cup confectioner’s sugar
1/4 cup softened butter
1 shot (1 1/2 ounces) of brandy, rum, brandy, or whiskey

vegetable shortening, canola oil or lard for frying

confectioner’s sugar for dusting

Instructions: Makes About 6 Dozen Cookies

In the bowl of an electric mixer with the whisk attachment, beateggs, egg yolks and salt until thick and lemon colored. Slowly beat in the powdered sugar, brandy and alcohol of choice.

Change to the dough hook attachment on the mixer. Slowly mix in 2 cups of flour. Use the dough hook to knead the dough for 3-5 minutes. The dough should be thick, almost like bread dough.

Rolling and Frying the Cookies
To roll the dough you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean damp kitchen towel to keep it from drying out while you are working.

Take a piece of dough about the size of a baseball. On a floured surface, use a rolling pin to roll the dough out very thin — 1/8 of an inch at the most!

Take a sharp knife and cut the rolled out dough into strips about 2 inches wide. Then cut the other way on a diagonal to make pieces of dough that are about 2 inches by 4 inches (Photo 1).

Take your knife and cut a small slit (1 inch or less) in the center of each piece
To form the cookie, take one end and place it through the slit.
Very gently pull the end of the dough through the slit to form a bow shaped cookie

In a large pot or deep skillet heat about 3-4 inches of shortening, oil or lard until very hot. (You could alternatively use a deep fat fryer with clean oil.) Test the oil by putting in a small scrap of dough, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.

Fry the cookies in small batches — depending on the size of your pot — no more than 6 at a time. Fry for about 30 seconds then use tongs to gently turn the cookies over. The cookies should just be barely golden brown. Drain on paper towels or on a wire rack set on a baking sheet. Dust liberally with confectioner’s sugar. Store cool cookies in an airtight container for a week or so.

By Cheri Sicard
Posted at FabulousFoods.com