Red Velvet Cookies
1 cup shortening 2 cups (12 ounces) semisweet
1 cup sugar chocolate chips
3/4 cup packed brown sugar Frosting:
3 eggs separated 1 1/2 cups butter, softened
2 teaspoons red food coloring3-3/4 cups confectioners;
4 cups all-purpose flour sugar
3 tablespoons baking cocoa1/8 teaspoon salt
3 teaspoons baking powder3 to 4 tablespoons 2% milk
1 teaspoon salt
1 cup buttermilk
In a large bowl, cream shortening and sugars, until light and fluffy. Beat in the egg yolks and food coloring
Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition. In another bowl with clean beaters, beat egg whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350º for 12-14 minutes or until set. Remove to wire racks to cool completely.
In a large bowl, beat the butter, confectioners’ sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside.
Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen
Overnight Waffles
2 cups whole milk Pinch of ground cloves
1/3 cup sugar 1 stick unsalted butter, melted
1 packet active dry yeast and cooled slightly
2 cups all-purpose flour 2 large eggs plus 1 egg yolk
1 1/2 teaspoons freshly grated lightly beaten together
nutmeg 1/2 tsp salt
Waffles: Warm the milk and sugar over medium heat, whisking occasionally, until a thermometer registers 105º, remove from the heat. Sprinkle the yeast over the top and whisk to dissolve; let stand until foamy about 5 minutes.
Whisk the flour, nutmeg, salt and cloves in a large bowl; make well in the center. Whisk the melted butter into the milk mixture. then pour into the well in the flour and whisk until almost smooth. Cover with plastic and let stand at room temperature until the batter has doubled in size and is bubbly about 1 1/2 hours. The batter may be put in the refrigerator overnight and baked in the morning. Mix 1/3 cup dulce de leche (caramel topping) and a pinch of nutmeg, stir until smooth. Gradually add 2 to 3 teaspoons warm water until thin enough to drizzle. Top the waffles with French vanilla ice cream and drizzle with the dulce de leche.
Makes 6-8 waffles.
Lemon-Dill Breaded Fish
1/2 cup Bisquick® mix
1/4 cup plain bread crumbs
2 teaspoons grated lemon peel
1 teaspoon dried dill weed
1/2 tsp salt
1 egg
4 (4 oz) tilapia or other mild-flavored fish fillets
2 tablespoons vegetable oil
Mix Bisquick mix, bread crumbs, lemon peel, dill weed and salt until blended. In another dish, beat egg. Dip fish into egg, then coat with dry mixture.
In skillet, heat oil over medium-low heat. Add fish. Cook 8 to 10 minutes turning once, until fish flakes easily with fork and is brown on both sides.
