2008 Recipe Archive  2009 Recipe Archive 

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Hi!  Today I have two very tempting recipes for you. The first one was requested by Anna Brightbill. Too bad I did not have it in time for Valentine's Day! Oh well, these colorful gobs of indulgence are treasures ANYTIME! If you would like to experience the "full monty" of this decedent treat, check out our web site to see this picture in color.... wow..... makes a girl want to dash home, toss the spice cabinet for a bottle of red dye and start mixing!

This week I have a few requests for you. Cathy Blatt is looking for recipes to make sugar free peanut butter, coconut, butter cream and chocolate Easter Eggs. YES... Easter is right around the corner as well as Spring (thank goodness!)  Dorothy Sebold is in search of a recipe to make a Mounds Coconut Egg, as well as one for marshmallow eggs. Last, I have a request from Hazel Tully for the recipe to make fried cabbage. Her friends have been telling her how good it is and she would love to try it. I think Hazel's friends should make some for her...hint...hint!

Thank You, and Enjoy!    Elaine

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RED VELVET WHOOPIE PIE

2     Cups All-purpose Flour

2     Tbsp. Unsweetened Cocoa Powder      

1/2  tsp. Baking Soda

1/4  tsp. Salt

1/2  Cup Butter (softened)

1     Cup Packed Brown Sugar

1     Egg

1     tsp. Vanilla

1/2  Cup Buttermilk

1     1 oz. Bottle Red Food Coloring (2 Tbsp.)

1     Recipe Whoopie Pie Filling, recipe below

Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1 or 2 inch diameter rounds, about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

 

Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Recipe From: Better Homes and Gardens

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CHEESE NOODLES

1     Cup Cottage Cheese

1     Cup Sour Cream

1/2  Onion (grated)

1     tsp. Worcestershire Sauce

1/2  to 3/4 tsp. Garlic Salt

1     (6 oz.) Package Very

       Fine Egg Noodles (cooked)

1     Cup Grated Parmesan

Preheat oven to 350 degrees F.

Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes. Serves: 6 servings

Recipe From: Paula Deen Collection

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PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe. Send To: “Cooking Corner”, c/o Merchandiser, PO Box 840, Lebanon, PA 17042, Fax: 717-273-0420 or E-mail the Cooking Corner.

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