- ground beef
- shredded Mexican cheese
Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. I usually do. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
- all-purpose flour
- unsweetened Dutch process cocoa
- baking soda
- baking powder
- sugar*
- vegetable shortening
- sifted confectioners’ sugar
- vanilla extract
- milk
This elegant appetizer takes a couple of hours to make, but you can do all the preparation ahead of time. Don’t fold triangles too tightly or the mixture will burst through the phyllo. Assemble and freeze up to two weeks before the party. Don’t thaw the triangles before baking; just add seven minutes to the baking time.
- button mushrooms
- dried oregano
- freshly grated nutmeg
- 1/3-less-fat cream cheese
- finely chopped flat-leaf parsley
- Olive oil-flavored cooking spray
Instead of stricktly ginger as the flavoring, any combination of allspice, cloves, nutmeg, cinnamon and ginger can be used.
- Topping:
- sugar
- flour
- Cake:
- packed brown sugar
- egg
- all-purpose flour
- baking soda
- ginger
- vanilla
- Brandy Sauce:
- packed brown sugar
- cornstarch
- butter
- thick-and-chunky salsa
- ground beef
- nacho cheese and salsa dip
- chopped fresh parsley
- chicken broth
“First you make a very creamy and rich egg custard. Then you stir in butter, fresh lemon juice, bits of lemon rind and sour cream. Pour this refreshing filling into a baked pie shell, chill the pie, and garnish it with sprigs of mint and thin slices of lemons.”
- sour cream
- egg yolks
- all-purpose flour
- white sugar
- lemon zest