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Recipes for June 1, 2014

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Triple Chocolate Peanut Cluster Cookies

2 pounds white chocolate

12 ounces semi-sweet chocolate chips

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12 ounces milk chocolate chips

24 ounces unsalted dry roasted peanuts

Melt chocolates in a pot on low heat, stirring constantly. Let cool for 5 minutes and stir in the peanuts. Drop by tablespoonful onto waxed paper. Let cool completely.

Yield: 7 dozen

Julie DeNoyer of Floodwood

Orange Lemon Cookies

2 teaspoons baking soda

1 cup of buttermilk (or sour milk), set aside

1 cup of soft margarine

2 cups of sugar

2 eggs

4 cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

Juice and rind of 1 orange

Preheat oven to 350 degrees.

Mix the baking soda and buttermilk. Cream together the margarine and sugar. Add the buttermilk mixture and the rest of the ingredients; this makes a stiff batter. Drop by teaspoon onto an ungreased cookie sheet. Bake for 10 minutes.

Yield: 6 dozen.

Lemon Icing

Juice and rind of 1 lemon

2 teaspoons margarine, melted

2 to 3 cups powdered sugar, enough powdered sugar to make spreadable

Combine the ingredients until you reach the desired consistency and ice cookies.

Yvonne Patterson of Duluth

  
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