2292 fabulous aka bowl Recipes

dark brown sugar , packed, butter (2 sticks) or 1 cup margarine, softened to room temperature (2 sticks), egg, ground cinnamon, flour, baking cocoa, baking soda, filberts, toasted and ground (hazelnuts), white chocolate chips, shortening

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

sausage, diced tomatoes with green chile peppers, cream cheese, softened

avocados - peeled, pitted and diced, minced shallots, garlic, minced, taco sauce

warm water, active dry yeast, bread flour, white sugar, quick cooking oats, whole wheat flour, warm water, salt, brown sugar, vegetable oil, bread flour

active dry yeast, warm water (110 degrees f), water, bread flour, salt, white sugar, vegetable oil, cornmeal, egg white, beaten, sesame seeds

all-purpose flour, white sugar, salt, baking powder, dried rosemary, shredded mozzarella cheese, grated parmesan cheese, onion, minced, crushed garlic, egg, beaten, milk, butter, melted

warm water (100 to 110 degrees f/40 to 45 degrees cup), bread flour, active dry yeast, white sugar, bread flour, quick cooking oats, whole wheat flour, salt, brown sugar, vegetable oil

red apple, cored and chopped, granny smith apple, cored and chopped, nectarine, pitted and sliced, stalks celery, chopped, dried cranberries, chopped walnuts, nonfat lemon yogurt

diced apples, sliced banana, sliced fresh strawberries, chopped walnuts, vanilla yogurt, ground cinnamon

eggs, skim milk, white sugar, ground cinnamon, french bread , cut into 3/4 inch slices, butter, fat-free cream cheese, softened, white sugar, fat-free sour cream

all-purpose flour, baking soda, salt, butter, brown sugar, eggs, vanilla extract, unsweetened chocolate, melted, sour cream, boiling water, butter, brown sugar, milk, sugar

fresh pears, white sugar, brown sugar, chopped pecans, vegetable oil, eggs, all-purpose flour, salt, baking soda, vanilla extract

all-purpose flour, easy-blend active dry yeast (i use just active dry yeast), salt, hand-hot water (aka nuke it in the microwave for a minute), lean bacon , strips (turkey bacon is best imo), egg, beaten (this is for the glaze only, i have yet to use it)

mahi mahi fillets, salt and pepper, unsalted butter, softened, macadamia nuts, toasted, ground fine, panko, olive oil, dry white wine, heavy whipping cream, aka-miso paste, unsalted butter, cut into cubes, softened, lime juice, salt and white pepper

boiling water, fat free sugar-free gelatin mix, any flavor, cold water, assorted summer fruit (watermelon balls, honeydew balls, banana slices, strawberry slices), watermelon, bowl (see tip )

beer (recommended : lakefront brewery), water or stock, uncooked bratwurst links, roasted red pepper puree , recipe follows, parmesan cheese bowls with mixed greens , recipe follows, pan-roasted herbed layered potatoes , recipe follows

i have been eating quaker oats since i was a child , and quaker is my favorite choice, cook amount of your choice of rolled oats for number of bowls to be served, butter, brown sugar, dried cranberries, broken walnuts, cream , when you can, grated orange rind (think i will try this next)