RECIPES
Here is a list of some of our FAVORITE RECIPES served at library events
KIM'S COUNTRY COOKIES
Beat together 3/4 cup vegetable oil, 1/4 cup molasses, one cup sugar and 1 egg.
Add and mix well 2 cups flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1/2 teaspoon cloves, 1/2 teaspoon ginger, 1/2 teaspoon cinnamon and 1/2 cup raisins
Chill in the refrigerator. Roll into 1 inch balls and dip in sugar. Place on a greased cookie sheet. Bake 8 minutes at 350 degrees.
HOT CRAB, ARTICHOKE and JALAPENO DIP with PITA TRIANGLES
1 large green pepper, chopped and sauteed in 1 T. vegetable oil
two artichoke hearts, drained and chopped fine
2 cups mayonnaise
1/2 cup drained and chopped pimento or roasted red pepper
1 cup freshly grated Parmesan
1 1/2 T. fresh lemon juice or to taste
4 t. Worcestershire sauce or to taste
3 bottled pickled jalapeno peppers, or taste, seeded and minced (wear rubber gloves)
1 t. celery salt
1 pound crab meat, thawed and drained if frozen, picked over
1/3 cup sliced almonds, toasted lightly
pita triangles
In large bowl combine all the ingredients, except the crab meat, almonds and pita and blend well. Stir in crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point one day ahead if kept covered and chilled. Bake the dip in a preheated 375 degree oven for 25-30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with pita triangles. Serves 10.
RASPBERRY TRUFFLE BROWNIES
1/2 cup butter or margarine
1 1/4 cups semisweet chocolate chips
2 eggs
3/4 cups packed brown sugar
1 t. instant coffee crystals
2 T. water
1/2 t. baking powder
3/4 cup flour
FILLING:
1 cup(6 ounces)semisweet chocolate chips
1 package(8 ounces) cream cheese, softened
1/4 cup confectioners'sugar
1/3 cup seedless red raspberry jam
GLAZE
1/4 cup semisweet chocolate chips
1 t. shortening
Melt butter and chocolate chips over low heat. Cool slightly. In large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water, add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour, stir into chocolate mixture. Spread in a greased 9 inch square baking pan. Bake at 350 degrees for 30 -35 minutes or until brownies test done. Cool. For filling, melt chocolate chips, cool. In a mixing bowl, beat cream cheese until fluffy, add confectioners' sugar and jam. Stir in melted choclate; spread over cooled brownies. For glaze, melt choclate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 5 dozen.