Taste of Home = Lola Baxter
- cp sour cream
- GLAZE
- cps confectioners sugar
- lemon juice
- green beans
- cp Zesty Italian Salad Dressing
- cp Feta cheese
- cp red onion
- cp dill
Serve with fish
makes 3/4 cup
- lemon juice
- Dijon mustard
makes three cups
- ecvelope Lipton herb with garlic soup mix
- sour cream
- Ricotta cheese
- cp mozzarella cheese
- cp pepperoni
- green beans
- bacon strips
- onion
- condensed cream of celery soup
- cans French green beans
- cooked chopped chicken
- Ritz crackers
- Cheese
- bag tater tots
- cream of chicken soup or cream of celery or cream of mushrooms
- * 1 pint sour cream
- * 2 tablespoons butter
- * 1 teaspoon salt
- * 1/2 teaspoon pepper
- * 2 tablespoons milk
Heidi notes: I used 71% Valrhona chocolate. White whole wheat flour works great if you would like to substitute. I also added espresso powder, half of a large ripe banana, and about a cup of toasted walnuts (per Mollie’s suggestions at the tail end of the recipe). I topped them with a sprinkling of walnuts before going in the oven as well.
Optional: chopped nuts, or 1 tablespoon instant coffee, or 1 teaspoon grated fresh orange or lemon rind, or 1/2 teaspoon allspice or cinnamon, or a mashed over-ripe banana, or none of the above.
Yet another option: instead of uniformly blending in the chocolate, you can marble it. Add chocolate last, after the flour is completely blended in and only partially blend in the chocolate. It looks real nice.
See the post at: http://www.101cookbooks.com/archives/001578.html
- bittersweet chocolate
- eggs
- pure vanilla extract
- flour
- Add-ins:
- chopped nuts
- instant coffee
- grated fresh orange or lemon rind
- allspice or cinnamon
- mashed over-ripe banana
- For crust:
- flour
- salt
- sugar
- cold water
- cold apple cider vinegar
- For filling:
- butter
- brown sugar
- vanilla extract
- Cinnamon Sugar for Sprinkling:
- sugar
- cinnamon
- raspberry vinegar
- raspberry puree
- Extra Virgin Olive Oil
- shallot
- kosher salt