2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: STORING AND FREEZING COOKIES: 1)
1: Separate soft and crisp textured cookies for storage
2: Soft cookies should be kept in tightly covered containers
3: Crisp cookies may be stored in a cookie jar or container with loose fitting lid in a dry climate
4: In humid climate, store crisp cookies in a tightly covered container
5: 2)
6: If soft cookies begin to dry out, add a piece of apple or bread to the container to help them retain moisture
7: If crisp cookies become soggy and are not decorated, heat in a 300~ oven for 3-5 minutes to crisp them
8: 3)
9: Store frosted cookies and thumb print cookies in a single layer in a tightly covered container
10: If need be for space, layer cookies between waxed paper to protect
11: 4)
12: Bar cookies may be stored, tightly covered, in baking pan
13: Some may require refrigeration because of ingredients in them
14: 5)
15: Unbaked cookie dough can be refrigerated for up to one week or frozen for up to 6 weeks
16: Rolls of dough should be sealed tightly in plastic wrap; other doughs should be stored in airtight containers
17: 6)
18: Crisp cookies freeze better than soft cookies
19: Bars and brownies are an exception to this rule since they freeze extremely well
20: 7)
21: Freeze unfrosted cookies from 9-12 months
22: Separate layers with waxed paper or plastic wrap
23: 8)
24: Freeze frosted cookies uncovered until they are firm
25: Then pack them in airtight container lined with plastic wrap or foil
26: They can be frozen for 2-3 months
27: 9)
28: Cardboard containers are not recommended for storage as the flavor and aroma from the box may be absorbed by the cookies
29: 10)
30: Frozen cookies thaw in about 10 minutes at room temperature
31: From Gemini's MASSIVE MealMaster collection at www
32: synapse
33: com/~gemini