RECIPES Entertain friends and relatives with homemade goodies
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WorkSaver@Bobcat.com or mail to:
WorkSaver Magazine 106 E. 6th Street Des Moines, IA 50309
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22 WorkSaver Homeowner with Acreage | EARLY SPRING 2012
Dried Cherry, White Chocolate Almond Biscotti 1. Preheat oven to 350° F.
2. Line cookie sheet (13 inches x 17 inches) with parchment paper.
3. Combine fl our, baking powder, salt; set aside.
2½ cup fl our 1 tsp. baking powder ½ tsp. salt 1½ cup sugar ½ cup butter (room temp.) 2 large eggs ½ tsp. almond extract 6 oz. sliced almonds (¾ c.) 6 oz. white chocolate chips (¾ c.) 1½ cup dried cherries
4. In large bowl, beat sugar, butter, eggs, and almond extract together; then add fl our mixture, almonds, white chocolate chips and cherries.
5. Shape into 2-inch x 9-inch logs, place on lined cookie sheet, sprinkle with sugar.
6. Bake for 35 minutes. Cool. Then cut into ½-inch-wide slices.
7. Bake for 5 additional minutes on each side.
Makes approximately 24 servings
Rockys
¼ bar paraffi n (e.g., Gulfwax®
)
7 ounces chocolate 1 cup peanut butter 6 cups corn fl akes 1 cup icing sugar (powdered sugar)
1. Melt the paraffi n and chocolate in a water bath.
2. Add the peanut butter, corn fl akes and icing sugar.
3. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until fi rm, about 45 minutes.
Submitted by Julien Leclerc Chênevert, Ste-Anne-des-Plaines, Quebec, Canada
is a candy-grade paraffi n wax found in the baking aisle near the gelatin and jam-making supplies.
Gulfwax®
Submit a recipe and you will receive a complimentary Bobcat loader-shaped cookie cutter.
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