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Tuesday Taste Tempter 11.18.08

Tuesday Taste Tempter 11.18.08

Posted: Tuesday, November 18, 2008 7:49 pm

The Messenger each Tuesday will feature a recipe on the Community Lifestyles page. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com. Today’s recipes have been submitted by Martha White Kitchens. Easy Double Chocolate Chip Cookies   1 (7.4-ounce) package Martha White® Chocolate Chip Muffin Mix 2 tablespoons firmly packed light brown sugar 1/4 cup butter, softened 1 teaspoon water 1/2 cup white chocolate chips 1/2 cup chopped walnuts   Heat oven to 375 degrees. In medium bowl, combine muffin mix and brown sugar; stir until blended. Add butter and water; stir until well blended. Add white chocolate chips and walnuts. Roll into 1 1/2 inch balls. Place on ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet. 18 cookies Chocolate Cherry Walnut Cookies: Prepare as directed above except, substitute 1/2 cup dried chopped cherries for white chocolate chips. Fabulous Scotchies   2 1/2 cups Martha White® All-Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter 2 1/2 cups firmly packed brown sugar 1 cup chopped pecans 2 teaspoons vanilla 2 eggs   Heat oven to 350 degrees. Grease 13×9-inch pan. In medium bowl, combine flour, baking powder and salt; mix well. Melt butter in large saucepan over low heat. Remove from heat. Add flour mixture, brown sugar, pecans, vanilla and eggs; mix well. Spread batter in greased pan. Bake at 350 degrees for 15 to 18 minutes or until golden brown and edges look slightly crisp. (Bars will rise slightly in center, then go back down.) Cool 30 minutes or until completely cooled. Cut into bars.  24 bars Cranberry Orange Muffins   2 cups Martha White® Self-Rising Flour 1/2 cup sugar 1 teaspoon grated orange peel 3/4 cup milk 1/3 cup melted butter 1 egg 1 cup chopped fresh cranberries 1/2 cup chopped walnuts, optional           Heat oven to 400 degrees. Line 12 muffin cups with paper baking cups or grease cups. In medium bowl, combine flour, sugar and orange peel; mix well. In small bowl, combine milk, butter and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be slightly lumpy.)   Fold in cranberries and walnuts. Fill muffin cups 2/3 full. Bake at 400 degrees for 18 to 20 minutes or until golden brown. 8 muffins Mexi Corn Cakes and Barbecue Stacks   1 (6-ounce) package Martha White® Cotton Country™ or Buttermilk Cornbread Mix 2/3 cup milk 1 egg 1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained 1/4 teaspoon garlic salt Crisco® oil for greasing 1 pound shredded pork barbecue (purchased or homemade) Slaw, optional   Heat griddle or large skillet to medium heat (350 degrees). Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Corn cakes will stick if griddle is too cool.  In medium bowl, combine cornbread mix, milk and egg; blend well. Stir in corn and garlic salt. For each corn cake, pour 1/4 cup batter on hot griddle. Cook until deep golden brown on both sides, turning once. Place one or two corn cakes on dinner plate; top with barbecue and slaw, if desired. 4 large or 6 small servings

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