Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 160, September 2, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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And Here Is Today's Recipe!

 * Exported from MasterCook *

Chocolate Drizzled Lemon Cookies

Recipe By : Real Food for Real People
Serving Size : 60 Preparation Time :0:00
Categories : Cookies                           Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Powdered Sugar
1 cup Butter or Margarine -- softened
1 Egg
2 teaspoons Lemon Peel -- grated
1 teaspoon Lemon Extract
1 teaspoon Vanilla Extract
2 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt -- (optional)
Glaze:
12 ounces Chocolate -- your choice
1 1/2 tablespoons Butter or Margarine -- melted

In a large mixing bowl, cream the powdered sugar and butter until fluffy. Beat in
egg, lemon peel, and extracts. In another bowl, mix the flour, baking powder and
salt. Add dry ingredients to wet ingredients, mixing until just combined. Roll
dough (with well floured hands) into a 1 1/2 inch wide log. Wrap the log in plastic
wrap and refrigerate 30 to 60 minutes.

Preheat oven to 350 degrees F, and slice the dough into 1/4 inch thick slices.
Place the slices one inch apart on an ungreased cookie sheet. Bake for 9 - 11
minutes, and cool for one minute on cookie sheet before removing to cooling
racks. Melt the chocolate in a double boiler over hot, but not boiling water. Stir
until chocolate is smooth, then add melted butter, and continue stirring until well
blended. Line cookie sheets with waxed paper and coat lightly with nonstick
cooking spray. Lay cookies on lined sheets, about 1/2 to 1 inch apart, and drizzle
melted chocolate mixture onto cookies in lines or swirls, leaving most of cookie
exposed. Place cookie sheets in a cool place for about one hour, so chocolate
drizzles can set up. Store in an airtight container, with waxed paper separating
layers.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 90 Calories; 5g Fat (51.9% calories from
fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 53mg
Sodium.

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other
Carbohydrates.

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

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Use of subscriber email addresses is strictly forbidden for any use other than to respond to recipes or requests which are posted here. Any harvesting or spamming which is reported will be dealt with quickly within the limits of the law. If you receive an offending message in reply to a request which has been included in RF4RP, please forward the entire message, complete with headers, to us here at RF4RP, and the matter will be dealt with promptly. Parties who choose to send offensive messages to subscribers will be immediately purged from the list.
 

I usually buy a frozen bag of mixed red and green peppers and onions which are
already chopped. My boys use these on quick mini pita pizzas. With a garden
full of these veggies...Is it really as simple as chopping these up and spreading
them in a single lay on a cookie sheet. Freeze and store in zipper bag? Or must
something else like blanching need to be done first? Please help!

Mindy

Hi Kaylin-
Someone out there must know if I can freeze eggs out of their shell to be used in
baking! I finally stumped my mom and this time I really need an answer. I enjoy
the e-zine tremendously and thanks in advance,

Phyllis

Had tomato confit at a restaurant and it was delicious but they don't share
recipes. Does anyone know the ingredients and procedure?

Elaine Pellessier

This is for Tessa who was looking for ideas for a Mexican dessert.

One simple dessert is to make Bunuelos

Just deep fry flour tortillas and top with cinnamon and sugar. You can also cut out
shapes with a cookie cutter. Try cactus shapes, boots, chiles, Sombreros etc..

LenaJuarez@wmconnect.com

For Dorothy who wants a cake that will fall: this is my grandmother's recipe. I
haven't actually tried to make it fall, but I know this is the recipe my mom used
when she would make a fallen cake for my dad.

JennyO in MO            ortmonsters@peoplepc.com

Grandma Gina's Red Devil's Food Cake

sift together:

1 1/2 cup plus 2 tablespoons flour
1 1/2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa

Stir in:

1 cup corn oil
1 cup buttermilk
1 teaspoon vanilla
2 eggs

Bake in 2 round layers or one 13 x 9 pan, greased and floured (or cupcakes).
Bake at 350 for 30-35 minutes (less for cupcakes).

I have upon occasion had a boxed cake fall. If you open the oven about 5 minutes
after you put the cake in and slam the oven door, then repeat this every 5 minutes
until the cake falls, it will fall. The other method requires a teenaged boy with large
feet. A wooden floor helps also but you aren't likely to find one unless you live in a
really old house. He needs a basketball to dribble back and forth across the
kitchen floor while making jumps pretending he's going to shoot a basket. Please
make sure all cupboard doors are securely shut and that nothing breakable or
fragile is on the counters, table or any open shelves. My friend Lisa (4 boys, only
one left at home) says that the teenaged boy method will make any cake, sweet
bread or yeast bread fall. Mine just kept opening the oven door to "see if it was
done."

Mary            D_bnight@yahoo

Dorothy Dryer's question about how to get a cake to fall really gave me a chuckle.
I have tried so hard over the years to keep a cake FROM falling and now here is
someone who wants it to fall! I now rarely ever have one fall. Thank you for the
laugh!

So this is for Dorothy Dryer:

When I first started decorating cakes for others I had cakes fall whether they were
made from scratch or from today's cake mixes. I found that it mostly depends on
timing. And on just how hard that oven door is slammed shut. Guessing from the
times I have had one fall I would say that if you try to slam that oven door about
three-fourths of the way through the baking time, you just might get what you are
looking for. And if you just can't bring yourself to slam that door really hard, use a
potholder to remove the cake pan and slap it down, hard, on a hard surface (this is
actually the very best way of doing it). Make sure you have allowed it to bake long
enough so that you don't get the batter splashing up and out of the pan.

Because of your oven temperature, what sea level you are at, your strength at
slamming oven doors, and maybe even the types of cake (light cakes may fall
quicker than a heavier cake or vice versa) you try this on, I am sure you may have
to experiment a bit to figure out the right timing.

May you have many fallen cakes in the years to come!

Carrie Davis                   carried@xmission.com

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