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I hope you enjoy the recipes!

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Index
1. Inside-Out Carrot Cake Cookies
2. Irish Potatoes and Cabbage
3. Irresistible Peanut Butter Jack O'Lanterns 
4. Italian Tiramisu - Balducci's
5. Italian Tomato Pasta
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1. Inside-Out Carrot Cake Cookies
Gourmet | April 2004



Yield: Makes about 13 cookies

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Source: Epicurious
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2. Irish Potatoes and Cabbage

Prep Time: 7 min
Cook Time: 20 min
Makes: 6 servings

Ingredients

3 tablespoons butter
2 cups purchased coleslaw blend
1/2 cup chopped onion
1 3/4 cups water
3/4 cup milk
1/2 teaspoon salt
2 cups Hungry Jack® Mashed Potatoes, flakes
1/2 pound sliced cooked corned beef, chopped, (about 2 cups)
1/2 cup (2 oz.) shredded Cheddar cheese

Preparation Directions


1. MELT butter in large nonstick skillet over medium heat. Add coleslaw blend and onion. Cook 5 to 7 minutes or until crisp-tender, stirring occasionally.

2. ADD water, milk and salt. Bring to a boil. Remove from heat. Stir in potato flakes until moistened. Mix in corned beef and cheese. Spread evenly in skillet.

3. RETURN skillet to medium heat. Cover and cook 8 to 10 minutes or until thoroughly heated and golden brown on bottom. If desired, invert onto serving plate. Sprinkle with additional cheese.

© / TM / ® The J. M. Smucker Company
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3. Irresistible Peanut Butter Jack O'Lanterns

Prep Time: 1 hrs 30 min
Cook Time: 25 min
Makes: 3 dozen

Ingredients

COOKIES
1 1/4 cups firmly packed brown sugar
3/4 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® Butter Shortening
OR Crisco® Butter Shortening Sticks
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt

FROSTING
1 (16 oz.) container Pillsbury® Vanilla Frosting
Red, yellow, and green food coloring
1 cup semi-sweet chocolate chips
2 teaspoons Crisco® Butter Shortening

Preparation Directions


1. HEAT oven to 375ºF. Combine brown sugar, peanut butter, shortening, milk and vanilla in the bowl of an electric mixer. Beat at medium speed until well blended. Add egg. Beat just until blended.

2. COMBINE flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate about 30 minutes.

3. DIVIDE dough into thirds. Roll out evenly to 1/4-inch thickness. Using a floured 2 1/2 to 3-inch pumpkin-shaped cookie cutter, cut dough into desired shape and place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.

TIP
To make without pumpkin cookie cutter: PINCH off walnut size pieces of dough. Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. With a small sharp knife, score dough with vertical lines to resemble a pumpkin.

4. BAKE 7 to 8 minutes or until cookies are set and just beginning to brown. Cool on baking sheet 2 minutes. Remove cookies to cooling rack to cool completely.

5. REMOVE about 1/4 cup vanilla frosting from container and set aside. Add several drops each of red and yellow food coloring to remaining frosting. Blend thoroughly to a bright orange color. Add one drop green food coloring to reserved 1/4 cup vanilla frosting; blend well.

6. FROST all but the upper "stem" area of cooled cookies with orange frosting. Frost the upper "stem" area with green frosting.

7. PLACE chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50% power) 1 minute. Stir. If necessary, microwave an additional 30 seconds at a time until mixture is smooth when stirred. Transfer chocolate mixture to a resealable food storage bag. Cut small tip off corner of bag. Pipe lines and faces over frosted cookies to resemble jack o'lanterns.

Source: The J.M.Smucker Company
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4. Title: Italian Tiramisu - Balducci's
Yield: 6 Servings
Categories: Desserts, Italian

Ingredients:

     24    Ladyfingers; Toasted
      2 c  Espresso Coffee, Cooled
      6    Eggs, Separated
      6 tb Sugar
      1 lb Marscapone cheese
      2 tb Marsala Wine
      2 tb Triple Sec
      2 tb Brandy
      2 tb Orange Extract
      8 oz Bittersweet Choc;Chop Fine


  Arrange the ladyfingers on a plate and lightly soak them with the cooled
  espresso.  Put half of the soaked ladyfingers in one layer in a rectangular
  serving dish.  While the ladyfingers are soaking, beat the egg yolks with
  the sugar until the yolks turn pale in color. Add the marscapone, the
  liquors, and the extract, and stir gently. In a separate bowl, beat the egg
  whites with a wire whisk until they are stiff. Gently fold the whites into
  the marscapone mixture. Use half of this mixture to make a layer on top of
  the ladyfingers in the serving dish. Sprinkle with half of the chopped
  chocolate. Repeat the procedure with another layer of soaked ladyfingers,
  the marscapone mixture, and chocolate. Cover with tin foil and refrigerate
  for at least 1 hour before serving.
 
  Posted to MM-Recipes Digest  by q591b4@ilos.net on Nov 13, 1998

Source: Steve's Recipe Database 
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5. Title: Italian Tomato Pasta
Yield: 2 Servings
Categories: Pasta

Ingredients:

      3 lg Vine-ripened tomatoes
      2 tb Extra virgin olive oil
      3    Cloves garlic; minced
    1/4 c  Sliced ripe olives
      1 tb Chopped fresh basil
      1 tb Chopped fresh parsley
    1/4 ts Salt
    1/4 ts Pepper
      4 oz Spaghetti; uncooked
      4 oz Mozzarella cheese; cut in cubes


  Peel tomatoes; coarsely chop over a medium bow, reserving juice. Combine
  tomatoes, reserved juice, olive oil, and next 6 ingredients; cover and let
  stand at room temperature 1 hour.
 
  cook pasta according to package directions; drain. Serve tomato mixture
  over pasta, and top with cheese. Yield 2 servings.
 
  Recipe by: Southern Living 1993 Annual Recipes
 
  Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997

Source: Steve's Recipe Database
 
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