Day 93

So heres some fun recipes that you might want to try...

Zabar's Black And White Cookies 1 3/4 cups sugar

1/2 pound butter

4 eggs

1 cup milk

1/2 teaspoon vanilla

1/4 teaspoon lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

=== FROSTING === 4 cups confectioners' sugar

1/3 cup boiling water - to 1/2 cup)

1 ounce bittersweet chocolate

In a large mixing bowl combine the sugar and butter until fluffy. Add eggs, milk, vanilla and lemon extract and mix until smooth. In a medium bowl, combine flours, baking powder and salt.

Add dry ingredients to the wet in batches, stirring well. Drop soupspoonful of dough 2 inches apart on buttered baking sheets. Bake at 375 degrees until edges begin to brown, 20 to 30 minutes. Let cool completely.

To make frosting, put confectioners' sugar in a bowl. Stir in enough water to make the mixture thick and spreadable. Remove half the frosting to the top half of a double boiler over simmering water. Add chocolate and warm the mixture until chocolate is melted and the frosting is smooth. Remove from heat. With brush, coat half the cookie with chocolate frosting and the other half with white frosting.

This recipe yields 2 dozen large cookies.

Heres another one too...

RED LOBSTER CHEESE BISCUITS

This recipe was found in a newspaper

2 C buttermilk baking mix (small box, Jifcfy Mix equals 2 cups)

2/3 C milk

1/2 C shredded cheddar cheese (extra sharp?)

1/4 C butter

1/2 tsp garlic powder

Preheat oven to 450*.

Combine mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8 - 10 minutes until golden brown. Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 large biscuits.

Per serving: 170 calories; 10.2 g fat (4.4 g saturated fat, 54% calories from fat); d21 mg cholesterol; 370 mg sodium; 16.1 g carbohydrate.

And then theres this one...

Outback Steakhouse Bloomin' Onion

Batter

* 1/3 cup cornstarch

* 1 1/2 cups flour

* 2 teaspoons garlic, minced

* 2 teaspoons paprika

* 1 teaspoon salt

* 1 teaspoon pepper

* 24 ounces beer

* 4 vidalia onions - # Cut about 3/4 inch off top of onion and peel. Cut into onion 12-16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help "open" them up -- be sure that you drain them well).

Seasoned flour: combine all and set aside

* 2 cups flour

* 4 teaspoons paprika

* 2 teaspoons garlic powder

* 1/2 teaspoon pepper

* 1/4 teaspoon cayenne

Creamy Chili sauce- Combine the following & Refrigerate for 2 hours

* 1 pint mayonnaise

* 1 pint sour cream

* 1/2 cup tomato chili sauce

* 1/2 teaspoon cayenne

Outback Dipping Sauce: combine the following,mixing well & refrigerate

* 1/2 cup mayonnaise

* 2 teaspoons ketchup

* 2 teaspoons creamed horseradish

* 1/4 teaspoon paprika

* 1/4 teaspoon salt

* 1/8 teaspoon dried oregano

* 1 dash black pepper

* 1 dash cayenne

Dip in seasoned flour and gently shake to remove excess.

Separate petals to coat thoroughly with batter.

Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

Turn over and fry 1 1/2 minutes more or until golden brown.

Drain on paper towels.

Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.