Food recipes
Black-Eyed Susans
Black-Eyed Susans Ingredients: butter, without salt sugars, powdered vanilla extract milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table wheat flour, white, all-purpose, unenriched candies, caramels...
Black-Eyed Susans
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered
Directions:
COOKIES: Cream butter, gradually add powdered sugar, creaming well.
Add vanilla, milk and salt; mix well.
Blend in flour.
mix thoroughly.
Roll out dough, half at a time, to 1/8" thickness.
Cut in 3" circles.
Place on ungreased cookie sheet.
Bake at 325 degrees for 12 to 15 minutes, or until lightly browned.
Cool.
CARAMEL FILLING: Combine caramels and milk in top of a double boiler.
Heat until caramels are melted, stirring occasionally.
Remove from heat.
Add butter, vanilla and sugar.
Mix well.
Stir in pecans.
Keep over hot water.
Spread on cooled cookies.
CHOCOLATE ICING: Melt chocolate pieces with evaporated milk over low heat.
Remove from heat.
Stir in butter, vanilla and sugar.
Drizzle icing over caramel covered cookies and top with a pecan half if desired.
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered
Directions:
COOKIES: Cream butter, gradually add powdered sugar, creaming well.
Add vanilla, milk and salt; mix well.
Blend in flour.
mix thoroughly.
Roll out dough, half at a time, to 1/8" thickness.
Cut in 3" circles.
Place on ungreased cookie sheet.
Bake at 325 degrees for 12 to 15 minutes, or until lightly browned.
Cool.
CARAMEL FILLING: Combine caramels and milk in top of a double boiler.
Heat until caramels are melted, stirring occasionally.
Remove from heat.
Add butter, vanilla and sugar.
Mix well.
Stir in pecans.
Keep over hot water.
Spread on cooled cookies.
CHOCOLATE ICING: Melt chocolate pieces with evaporated milk over low heat.
Remove from heat.
Stir in butter, vanilla and sugar.
Drizzle icing over caramel covered cookies and top with a pecan half if desired.