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"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
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go by your own taste."
Laiko Bahrs
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Latin Proverb
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cooking."
James Beard
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carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
-Anonymous
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Zenna Schaffer
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You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Fred Allen |
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Organization Cookbooks » Specialty Cookbooks
Cookbook Title: COOKIE EXCHANGE EXTRAVAGANZA - A COLLECTION OF FAVORITE RECIPES FROM SOME OF THE BEST PACIFIC NORTHWEST BAKERS
 | Item ID: | 09869 | | Abstract: | This lovely book contains sections for (1) Cookies (2) Candy (3) Cakes and Pies (4) Confections and Misc. and (5) Preserves...all items found at the Cookie Extravagnza in Lynnwood, WA. Read the Introduction called "A Cookie Exchange Like No Other," to learn about this cookie exchange attended by more than 100 ladies at a local hotel. Recipes are from some of the best bakers in the Pacific Northwest who attend the Cookie Exchange Extravaganza each December. Happy Baking with these recipes from easy to moderate skill levels! | | Contact Information: | Add WA State Sales Tax .086 to your order.
($1.29 for one book)
Please add $4 Postage and handling for 4th class Book Rate or $6 for Express Mail and Handling. Send check or money order to:
Dianne Berst
6111 70th St. NE
Marysville, WA 98270
Thank you | | Price: | $15.00 | | Recipe Sample: | CHOCOLATE MACADAMIA NUT BARS
Crust:
1 1/2 c. all-purpose flour
1 c. firmly packed dark brown sugar
1/2 c. cold butter, cut into pieces
1 c. chopped macadamia nuts, toasted
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.
To prepare the crust, combine flour and sugar in the bowl of a food processor. Process about 10 seconds to combine thoroughly. Add butter and process until mixture is crumbly, about 30 seconds. Transfer crumbs to prepared pan and press firmly to make a compact layer. Scatter nuts evenly over crust and press them in firmly.
Caramel and Chocolate:
3/4 c. butter (1 1/2 sticks)
1/2 c. firmly packed dark brown sugar
1 - 12 oz. pkg. semisweet chocolate morsels
To prepare the caramel layer, melt butter in a heavy medium-size saucepan over low heat. Add brown sugar and stir well until thoroughly combined and smooth. Increase heat to medium-high and cook, stirring constantly, until entire surface of caramel is bubbly. Immediately pour hot caramel over nuts and spread evenly with back of a metal spoon. Bake 18 to 20 minutes or until caramel is bubbly.
Remove pan from oven. Wait 1 minute; sprinkle chocolate morsels evenly over caramel. Let stand 2 to 3 minutes for chocolate to melt. Spread chocolate evenly with spatula or back of a metal spoon. Cool completely, then refrigerate 30 minutes to set. Cut into bars with a sharp knife. YIELD: 36 bars
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