Cloned Resaturant Recipes M

Marie Calendar's Cornbread

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      box           corn muffin mix -- (9 oz)
   1      box           yellow cake mix -- (9 oz)

Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.

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Marie Callendar's Honey Butter

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Copycat                          Spreads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Van Geffen VGHC42A
     1/4  pound         Butter
     1/2  cup           Honey
   6      slices        Bacon; cook crisp -- crumble

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light
and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till
thoroughly combined and smooth. Keep refrigerated in covered container to
serve within a week.

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ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Copy cat                         Soup
                Restaurant

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       c            Potatoes -- peeled and
                        Cubed
   2       c            Chopped onion
   4       c            Chopped celery
   2       ts           Salt
   4       c            Water
   4       c            Half-and-half
   6       tb           Butter or margarine
   1       c            Shredded sharp cheddar
                        Cheese

  Place potatoes, onions, celery, and salt in the 4 c of
  water in a large pot. Simmer about 15 minutes until
  vegetables are tender. Put in blender and puree until
  chunky. Return soup to pot and add half-and-half,
  butter, and cheese. Simmer until hot. Do NOT Boil.ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Copy cat                         Soup
                Restaurant

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       c            Potatoes -- peeled and
                        Cubed
   2       c            Chopped onion
   4       c            Chopped celery
   2       ts           Salt
   4       c            Water
   4       c            Half-and-half
   6       tb           Butter or margarine
   1       c            Shredded sharp cheddar
                        Cheese

  Place potatoes, onions, celery, and salt in the 4 c of
  water in a large pot. Simmer about 15 minutes until
  vegetables are tender. Put in blender and puree until
  chunky. Return soup to pot and add half-and-half,
  butter, and cheese. Simmer until hot. Do NOT Boil.

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MCDonald's Apple Muffin

Yield: 24 copycat Servings

21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.

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McDonald's Big Mac Sauce

Yield: 2 Cups

1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion

Mix Ingredients Well.

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McDonald's® Arch Deluxe®

In 1996, McDonald's set out to target more educated tastebuds
 in a massive advertising campaign for its newest burger creation.
 We watched while Ronald McDonald golfed, danced, and leisurely
hung out with real-life grown-up humans, instead of the puffy
Mayor McCheese and that bunch of wacko puppets. Supposedly the
Arch Deluxe, with the "Adult Taste",  would appeal to those dancers
 and golfers and anyone else with a sophisticated palate. But let's
 face it, we're not talking Beef Wellington here. The Arch Deluxe
 is just a hamburger, after all, with only a couple of elements
that set it apart from the other menu items. The big difference
is the creamy brown mustard spread on the sandwich right next to
the ketchup. And the burger is assembled on a sesame seed potato
roll (which actually tastes very much like your common hamburger bun).
 Also, you can order the burger with the optional thick-sliced
peppered bacon, for an extra ka-ching. Okay, so the plan hasn't
quite worked out the way Micky D's had hoped. Sales of the Arch
Deluxe have been disappointing, to say the least. That's why I
thought this would be a good recipe to clone.  You know, for all
of you who have been struggling to get by without the Arch Deluxe
in your lives. The Arch Deluxe may have gone on to join the McD.L.T
and the McLean Deluxe on the great list of fast food duds from our
past.  But you can now create a delicious kitchen facsimile of your
 own with this recipe.  And hopefully, in the meantime, Ronald has
gone back to work.

1 tablespoon mayonnaise
1/2 teaspoon brown mustard (French's "Hearty Deli" is good)
1 sesame seed hamburger bun
1/4 pound ground beef
1 slice American cheese
1 to 2 tomato slices
1 to 2 lettuce leaves, chopped
1/2 tablespoon ketchup
2 tablespoons chopped onion

1. In a small bowl, mix together the mayonnaise and the brown mustard.
 Set aside.
2. Grill the face of each of the buns on a griddle or frying pan over
 medium heat.
3. Roll the ground beef into a ball and pat it out until it's
approximately the same diameter as the bun.
4. Cook meat on hot griddle or frying pan for about 5 minutes per
side or until done. Be sure to lightly salt and pepper each side of
the patty.
5. Build the burger in the following order, from the bottom up:

On Bottom Bun
beef patty
American cheese slice
1 to 2 tomato slices
lettuce

On Top Bun
mayo/mustard
ketchup
onions

6. Slap the top onto the bottom and serve hot.
Makes one burger.

Tidbits

If you can find thick-sliced pepper bacon in your supermarket, you
 can add it to the burger just as you could at the restaurant chain.
 Cut one slice in half after cooking and place the slices next to
 each other onto the bottom bun before adding the beef patty.

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McDonald's® Big Mac Sauce® ("Special Sauce")

If you like Big Macs, it's probably because of that tasty
 "secret" spread that is plopped onto both decks of the world's
 most popular double-decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
 dressing, right? Pretty much. But this sauce has a bit more sweet
 pickle relish in it than a typical thousand island salad slather.
 Also, I found that this clone comes close to the original with the
 inclusion of French dressing. It's an important ingredient -
 ketchup just won't do it. That, along with a sweet & sour flavor
 that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
 or not. This is the closest "special sauce" clone you'll find
anywhere.

1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt

1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.

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McDonald's® BigXtra!®

McDonald's roll-out of the BigXtra! is another bomb dropped on
the battlefield of the latest burger war.  Burger King took the
first shot by introducing the Big King - a pretty good clone of
McDonald's signature Big Mac, with a bit more meat and no middle bun.
  Then Mickey D's fired back with a clone of Burger King's popular
 Whopper, to be exact.  That's just under 5 ounces of ground beef,
 stacked on a huge sesame seed bun, with the same ingredients you
 would find piled on the Whopper - lettuce, onion, tomato, ketchup,
 mayo, and pickles.  Plus McDonald's addition of a special spice
 sprinkled on the beef as it cooks.  It's all very tasty.
Especially if you like Whoppers.  Today the Big Xtra! is less extra,
 having been shrunk down and renamed Big 'N Tasty.

1 large sesame seed bun (4 3/4-inch diameter)
5 ounces ground beef
seasoned salt
ground black pepper
2 teaspoons ketchup
1 tablespoon mayonnaise
1 tablespoon chopped onion
3 pickle slices (hamburger style)
1/2 cup chopped lettuce
1 large tomato slice
non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper.
Make it approximately 5 1/2 to 6 inches in diameter (the meat
should shrink to the perfect size for the buns when cooked). Freeze
 this patty for a couple hours before cooking.
2. Grill the faces of the hamburger bun in a hot skillet over medium
 heat. Grill until the buns are golden brown. Leave pan hot.
3. Grill the frozen patty in the pan for 2 to 3 minutes per side.
Sprinkle one side with seasoned salt and ground black pepper.
4. Prepare the rest of the burger by first spreading the 2 teaspoons
 of ketchup on the face of the top bun. Follow the ketchup with the
tablespoon of mayonnaise.
5. Stack the onion onto the top bun next, followed by the pickles and
 lettuce. Add the tomato slice to the top of the stack.
6. When the beef patty is done cooking, use a spatula to arrange it on
 the bottom bun. Turn the top of the burger over onto the bottom and
serve.
Makes 1 hamburger.

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McDonald's® Biscuits

Them's the biscuits served at America's most popular stop
for breakfast, partners - simple to make and gosh darn tasty.
 Get yourself some Bisquick and buttermilk and crank up the
oven for a clone that's become one very frequent request.

2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided

1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half of
 the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30
seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using
 a 3-inch cutter. Arrange the punched-out dough on an ungreased
baking sheet, and bake for 10 to12 minutes or until the biscuits
are golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each one
 with a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.

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McDonald's® Breakfast Burrito®

It was in the late seventies, shortly after McDonald's had
 introduced the Egg McMuffin, that the food giant realized the
 potential of a quick, drive-thru breakfast. Soon, the company
 had developed several breakfast selections, including the Big
 Breakfast with eggs, hash browns, and sausage. Eventually one
 out of every four breakfasts eaten on the go would be served
 at McDonald's - an impressive statistic indeed. The newest
kid on the McBreakfast block is this morning meal in a tortilla,
 first offered on the menu in 1991.

4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
4 8-inch flour tortillas
4 slices American cheese

On the side
salsa

1. Preheat a skillet over medium heat. Crumble the sausage
 into the pan, then add the onion. Sauté the sausage and onion
 for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with
the sausage and vegetables. Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in
moist paper towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves
end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the
cheese in a tortilla. Fold one side of the tortilla over the
filling, then fold up about two inches of one end. Fold over the
other side of the tortilla to complete the burrito (one end should
 remain open). Serve hot with salsa on the side, if desired.
Makes 4 burritos.

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McDonald's® Breakfast Bagel Sandwiches®

Ham & Egg Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

4 eggs
salt
ground black pepper
1 teaspoon butter
8-ounces deli-sliced ham (2 to 3 slices per sandwich)
4 plain bagels
8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with
 the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. To prepare the eggs it's best to make one at a time in a
small 6-inch skillet. If you have more than one of these small
 pans, you can save a little time.
3. Beat an egg in a small bowl with a whisk until it is smooth,
 but not foamy. Add a pinch of salt and pepper to the egg. Heat
 a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter
 to the pan. When the butter has melted add the egg to the pan.
Swirl the pan so that the egg spreads evenly. As the egg begins to
 cook, use a spatula to pull in a couple of the edges so that raw
egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,
 then fold over one of the edges of the egg using a spoon or fork.
 Fold it down about an inch. Fold the opposite end over as well.
Then fold the remaining two edges over, creating a small rectangular
 or square mini-omelet. Flip the little omelet over and turn off the
 heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute.
 This will make it hot, and keep it from drying.
5. Slice a bagel in half and place it with the faces up on a baking
 sheet. Grill the faces of the bagel halves in your oven, set on
 broil, until golden brown. You may also use a toaster oven for this
 step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
6. When the bagels are toasted, spread about 1/2 tablespoon of the
 sauce onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelet onto the cheese on the bottom half of
 the sandwich.
9. Place the ham onto the egg.
10. Finish by flipping the top half of the sandwich over onto the
 bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.

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McDonald's® Hot Mustard Sauce

I finally got on the case to bring you the definitive kitchen
 clone for this one - and it's a cinch!  Tie one hand behind
 your back and witness plain old ground dried mustard mixing
it up with sweet and sour flavors in a saucepan over medium heat.
  The cornstarch wrangles around in there to thicken and stabilize
 while Captain Habanero pops in for the perfect spicy punch.
  Use it for dipping, use it for spreading, use it again and again,
 since you'll make about a cup of the stuff.  And McDonald's will
 be glad that we no longer need to hoard the little blister packs
from the restaurants.

1/2 cup water
1/2 cup corn syrup
1/3 cup plus 1 tablespoon white vinegar
2 tablespoons ground dried mustard
4 teaspoons cornstarch
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon salt
10-14 drops habanero hot sauce

1. Combine all ingredients in a small uncovered saucepan. Whisk
 until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often.
 Sauce should thicken in 2 to 3 minutes after it begins to boil.
Remove sauce from heat and chill in refrigerator in a covered
container.
Makes 1 cup.

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McDonald's® Lobster Sandwich

Yes, this actually exists. On an excursion through some New
 England states I practically drove off the road when I first
 saw a sign advertising lobster at this fast food chain. I just
 had to get a closer look. That's when I discovered that this
 unique sandwich is served only at select McDonald's locations,
 mostly in Maine, for a limited time only during the summer months.
 It's basically a lobster salad served on a hoagie roll with some
 lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich
 was a prime candidate for kitchen cloning. Here's a recipe to
make a version of your own that has never before been published.

1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll

1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on
 the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of
 the roll.
Makes 1 sandwich.

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McDonald's® Shakes

All right, it's the middle of summer and it's dang hot out.
 Wouldn't it be nice if we could whip up a little something
 to help keep those beads of sweat from rollin'? Check out
how simple it is to recreate any of the three flavors of
McDonald's thick shakes from scratch. Just three ingredients
 to each clone. And the secret ingredient for the chocolate
and strawberry flavors is Nesquik mix. How McEasy is that?
Throw everything in a blender and press a button -- the one
on the right. And if you want your shake thicker, just put
it in the freezer for a while. That's it!

Vanilla Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar

Chocolate Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nesquik mix

Strawberry Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nesquik mix

1. Combine all ingredients for the shake flavor of your choice
 in a blender and mix on high speed until smooth. Stop blender,
 stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.

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McDonald's® Breakfast Bagel Sandwiches®

Spanish Omelet Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

2 teaspoons minced green pepper
2 teaspoons minced white onion
4 eggs
1 teaspoon butter
salt
ground black pepper
8 ounces breakfast sausage

4 plain bagels
4 slices Kraft Singles American cheese
4 slices Kraft Singles Monterey Jack cheese

1. First prepare the sauce by combining the mayonnaise
 with the dill mustard in a small bowl. Set this aside
 until you are ready to use it.
2. To prepare the eggs it's best to make one at a time
in a small 6-inch skillet. If you have more than one of
these small pans, you can save a little time.
3. First preheat pan over low heat. Add 1/4 teaspoon of butter.
 Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon
 minced white onion to the pan and sauté for a couple minutes,
 or until soft.
4. Beat an egg in a small bowl with a whisk until it is smooth,
 but not foamy. Add a pinch of salt and pepper to the egg. Add the
 egg to the pan with the vegetables. Swirl the pan so that the egg
 spreads out. As the egg begins to cook, use a spatula to pull in a
 couple of the edges so that raw egg flows from the top onto the hot
 pan. Cook for 2 to 3 minutes, then fold over one of the edges of the
 egg using a spoon or fork. Fold it down about an inch. Fold the
opposite end over as well. Then fold the remaining two edges over,
 creating a small rectangular or square mini-omelet. Flip the little
 omelets over and turn off the heat.
5. Press the sausage into four 2-ounce patties approximately the size
 of the bagel. Cook the sausage in a large skillet over medium heat
 until brown. Drain when done.
6. Slice a bagel in half and place it with the faces up on a baking
 sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
 step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
7. When the bagels are toasted, spread about 1/2 tablespoon of the
 sauce onto the face of the bottom bagel half.
8. Place a slice of Monterey Jack cheese onto the face of the bottom
 bagel half.
9. Place a sausage patty on the cheese on the Jack cheese.
10. Place the finished omelet onto the sausage and then place the
 American cheese on the omelet.
11. Finish the sandwich with the bagel top and heat for 15 seconds
 in the microwave if needed to warm.  Repeat for remaining servings.
Makes 4 servings.

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McDonald's® Breakfast Bagel Sandwiches®


Steak & Egg Bagel

Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard

1 teaspoon vegetable oil
1 slice of white onion, quartered
1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)

4 eggs
1 teaspoon butter
salt
ground black pepper
4 plain bagels
8 slices Kraft Singles American cheese

1. First prepare the sauce by combining the mayonnaise with
 the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. Heat 1 teaspoon of vegetable oil in a medium skillet over
medium heat. Separate the onion slices and sauté in the oil until
 light brown.
3. Heat a large skillet over medium/high heat. Break up the sandwich
 steak into the hot pan and cook until brown. Drain off fat. Add the
 grilled onions to the meat and stir.
4. To make the eggs it's best to make one at a time in a small 6-inch
 skillet. If you have more than one of these small pans, you can save
 a little time.
5. Beat an egg in a small bowl with a whisk until it is smooth, but
 not foamy. Add a pinch of salt and pepper to the egg. Heat a small
 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.
 When the butter has melted add the egg to the pan. Swirl the pan so
 that the egg spreads evenly. As the egg begins to cook, use a spatula
 to pull in a couple of the edges so that raw egg flows from the top
 onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the
 edges of the egg using a spoon or fork. Fold it down about an inch.
 Fold the opposite end over as well. Then fold the remaining two edges
 over, creating a small rectangular or square mini-omelet. Flip the
 little omelet over and turn off the heat.
6. Slice a bagel in half and place it with the faces up on a baking
 sheet. Grill the faces of the bagel halves in your oven, set on
 broil, until golden brown. You may also use a toaster oven for this
 step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
7. When the bagels are toasted, spread about 1/2 tablespoon of the
 sauce onto the face of the top bagel half.
8. Place a slice of cheese onto the face of each bagel half.
9. Divide the meat into four portions and stack one portion onto the
 cheese on the bottom bagel half.
10. Place the finished omelet onto the meat on the bottom half of the
 sandwich.
11. Finish by flipping the top half of the sandwich over onto the
 bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.

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McDonald's® Sweet & Sour Dipping Sauce

This recipe clones one of those sauces you get with your
 order of McNuggets at the world's largest hamburger outlet.
 Now, instead of shoving a fistful of the little green packs
 into your backpack, you can make up a batch of your own to
use as a dip for store bought nuggets, chicken fingers, fried
 shrimp, and tempura.  Or you can even use this as a sauce
for the traditional Chinese sweet and sour dish (with pineapple,
 bell pepper, onion, and sautéed chicken or pork.)  It's a
simple recipe that requires a food processor or a blender,
and the sauce will keep well for some time in the fridge.

1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water

1. Combine all ingredients except the water in a food processor
 or a blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water,
 stir, and bring mixture to a boil. Allow it to boil for five
minutes, stirring often. When the sauce has thickened, remove
it from the heat and let it cool. Store sauce in a covered
container in the refrigerator.
Makes about 3/4 cup.


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McDonald's® Yogurt Parfait

This one's super easy to make, plus it's low fat and delicious.
 The yogurt in the original is very sweet and creamy, like Yoplait.
 So that's the brand that you should use, although any brand of
vanilla yogurt will work fine. If you use Yoplait, you'll need two
 6-ounce containers of the stuff per serving. For the granola,
just look for one that contains mostly oats. It should be crunchy
 and sweet (such as "maple" flavor) and can also include puffed
 rice bits. You can even make these a day or two ahead of time.
 Keep them covered in the fridge, and hold off on the granola
topping until you serve 'em up or it'll get mighty soggy.

4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers
 of Yoplait)
2 10-ounce boxes sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola

1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Sprinkle granola over the top and serve. Repeat for remaining
 3 servings.
Makes 4 servings.

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Mimi's Cafe® Carrot Raisin Bread

It's dark, moist and delicious. And it comes in a bread basket
 to your table at this French-themed west coast casual restaurant.
 Now the tastiest carrot bread ever can be yours to create at home
 with a couple of grated carrots, molasses, raisins and chopped
 walnuts. You'll be baking this one in the oven for at least an
 hour. That should be enough time to warm up the house and send
 amazing smells wafting through every room. Line the carpet with
 newspaper to catch the family drool.

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.

1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda,  and salt in
 a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
 with an electric mixer. Add shredded carrot and mix. Add raisins
 and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until
combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60
minutes, or until done.
Makes 2 loaves.

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Mimi's Cafe® French Market Onion Soup

You might not imagine a tough World War II flying ace would
open a restaurant called "Mimi's," but that's exactly what
happened in the 70's. Arthur J. Simms flew spy missions over
 France during the war and helped liberate a small French town
 near Versailles. After the war Arthur ran the commissary at
MGM studios in Hollywood, stuffing the bellies of big-time celebs
 like Judy Garland, Clark Gable and Mickey Rooney. He later
joined his son Tom in several restaurant ventures including one
 called "French Quarter" in West Hollywood. This was the prototype
 for the French-themed Mimi's Cafe. In 1978, the first Mimi's
opened in Anaheim, California. Today there's over 40 Mimi's in
the chain with a new one opening every other week; all of them
serving this amazing onion soup that can now be part of your
culinary repertoire. Oui!

1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
You've just cloned a batch of the best onion soup from any chain.
 Got spoon?


1. Sauté onions in melted butter in a large soup pot or saucepan
for 15 to 20 minutes or until onions begin to brown and turn
transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture
 to a boil, then reduce heat and simmer uncovered for 1 hour. Add
 the grated parmesan cheese in the last 10 minutes of cooking the
soup.
3. When soup is done, preheat oven to 350 degrees and toast the
French bread slices for about 10 to 12 minutes or until they begin
 to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into
 an oven-safe bowl. Float a toasted slice or two of bread on top of
 the soup, then add a slice of Swiss cheese on top of that. Place a
slice of mozzarella on next and sprinkle 1 tablespoon of shredded
parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes
 or until the cheese begins to brown.
Makes 6 servings.


***********************************************************************************

Mr & Mrs T® Rich & Spicy Bloody Mary Mix

Here's a way to clone the famous and very popular Bloody Mary
 Mix from that couple with only a letter as a last name. It's
 a simple-to-make blend of tomato juice and spices with some
prepared horseradish and canned jalapeno juice thrown in for
a "spicier, zestier" drink. Mix this with vodka over ice and
you've got a delicious cocktail. But if you're not in the mood
 to get zoinked, this clone recipe is also a great way to kick
up your tomato juice, just for drinking straight.

1 46-ounce can tomato juice
4 tablespoons lime juice
3 tablespoons juice from canned jalapenos (nacho slices)
3 tablespoons vinegar
2 tablespoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
dash garlic

1. Combine all ingredients in a 2-quart pitcher. Store covered
 in the refrigerator.
2. Directions for mixing a drink, as per the original mix: "Add
 3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka,
 gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody
Mary Mix is also delicious by itself. Simply pour over ice and
serve."
Makes 52 ounces.

Mr & Mrs T® Rich & Spicy Bloody Mary Mix

Here's a way to clone the famous and very popular Bloody Mary
 Mix from that couple with only a letter as a last name. It's
 a simple-to-make blend of tomato juice and spices with some
prepared horseradish and canned jalapeno juice thrown in for
a "spicier, zestier" drink. Mix this with vodka over ice and
you've got a delicious cocktail. But if you're not in the mood
 to get zoinked, this clone recipe is also a great way to kick
up your tomato juice, just for drinking straight.

1 46-ounce can tomato juice
4 tablespoons lime juice
3 tablespoons juice from canned jalapenos (nacho slices)
3 tablespoons vinegar
2 tablespoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
dash garlic

1. Combine all ingredients in a 2-quart pitcher. Store covered
 in the refrigerator.
2. Directions for mixing a drink, as per the original mix: "Add
 3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka,
 gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody
Mary Mix is also delicious by itself. Simply pour over ice and
serve."
Makes 52 ounces.

***********************************************************************************

MRS FIELDS' APPLE OATMEAL COOKIES

 Categories: Cookies, Mimi
      Yield: 48 servings

  2 1/2 c  Flour
      1 c  Quick oats (not instant)
    1/2 ts Salt
      1 ts Soda
      1 ts Cinnamon
    1/4 ts Cloves
      2 ts Grated lemon zest
      1 c  Dark brown sugar, packed
    3/4 c  Butter
      1 lg Egg
    1/2 c  Unsweetened applesauce
    1/2 c  Honey
      1 c  Fresh apple, peeled and
           Finely chopped (1 med apple)
      1 c  Raisins (6 oz)
           Topping:
    1/2 c  Quick oats

     Preheat oven to 300*F.
      In a medium bowl combine flour, oats, salt, soda, cinnamon,
  cloves and lemon zest. Mix well and set aside. Cream sugar and butter
  together in a large bowl using an electric mixer. Add egg, applesauce
  and honey and beat at medium speed until smooth.  Add the flour
  mixture, fresh apple and raisins, and blend at low speed until just
  combined. Dough will be quite soft.  Drop by rounded tablespoons onto
  ungreased baking sheets, 1 1/2 inches apart.  If you wish, sprinkle
  cookies with oats. Bake 23-25 minutes or until bottoms are golden.

***********************************************************************************

MRS FIELDS' APPLESAUCE OATIES

Recipe By     :
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  c             Quick oats
   1 1/2  c             Flour
   1      tsp           Baking powder
     1/2  tsp           Soda
     1/2  tsp           Salt
   1      tsp           Cinnamon
     1/2  tsp           Nutmeg
   1      c             Lt brown sugar -- packed
     1/2  c             Sugar
     1/2  c             Butter -- softened
   1      lg            Egg
     3/4  c             Applesauce
   1      c             Semisweet chocolate chips
   1      c             Raisins
   1      c             Chopped walnuts

Preheat oven to 375*F.
In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg.  Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste.  Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.

MRS FIELDS' APPLESAUCE OATIES

Recipe By     :
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  c             Quick oats
   1 1/2  c             Flour
   1      tsp           Baking powder
     1/2  tsp           Soda
     1/2  tsp           Salt
   1      tsp           Cinnamon
     1/2  tsp           Nutmeg
   1      c             Lt brown sugar -- packed
     1/2  c             Sugar
     1/2  c             Butter -- softened
   1      lg            Egg
     3/4  c             Applesauce
   1      c             Semisweet chocolate chips
   1      c             Raisins
   1      c             Chopped walnuts

Preheat oven to 375*F.
In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg.  Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste.  Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.

***********************************************************************************

Mrs Fields Apricot Nectar Cookies

 Categories: Cookies
      Yield: 36 servings

  2 3/4 c  All-purpose flour
      1 ts Baking soda
    3/4 c  White sugar
    1/4 c  Dark brown sugar; packed
      1 c  Salted butter; softened
      1 lg Egg
    1/4 c  Apricot nectar
    1/2 c  Apricot preserves
    1/4 c  Dried apricots; chopped

     Preheat oven to 300-degrees.  In a medium bo wl combine flour and baking
  soda.  Mix well with a wire wish and set aside.
     In a large bowl blend sugars with an electric mixer at medium speed. Add
  butter and mix to form a grainy paste. Scrape down sides of bowl. Then add
  egg, apricot nectar and apricot preserves; beat at medium speed until
  smooth. Add the flour mixture and apricots, and blend on low just until
  combined. Do not overmix.
      Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2
  inches apart.  Bake 22-24 minutes or until cookies just begin to brown at
  bottom edges. Remove from oven and let cookies cool on baking sheet 5
  minutes before transferring to a cool flat surface with spatula.

***********************************************************************************

Mrs Fields Banana Nut Cookies

Recipe By     :
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 2/3  C             FLOUR
     1/2  Tsp           SODA
     1/4  Tsp           SALT
   1      C             LT BROWN SUGAR -- PACKED
     1/2  C             SUGAR
   1      C             BUTTER -- SOFTENED
   1      Lg            EGG
   1      Tsp           BANANA LIQUEUR OR EXTRACT
     3/4  c             MASHED RIPE BANANA
   2      c             SEMISWEET CHOCOLATE CHIPS
   1      c             CHOPPED WALNUTS

PREHEAT OVEN TO 300*F.  IN  A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.
MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND
SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING
DOWN THE SIDES OF THE BOWL.  ADD EGG, LIQUEUR AND BANANA, AND BEAT AT
MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE
CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY
ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE
COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL
COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE

***********************************************************************************

Mrs Fields Black and Whites

 Categories: Cookies
      Yield: 36 servings

  2 1/4 c  All purpose flour
    1/2 c  Unsweetened cocoa powder
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Dark brown sugar; packed
    3/4 c  White sugar
      1 c  Salted butter; soft
      3 lg Eggs
      2 ts Pure vanilla extract
  5 1/4 oz Semisweet chocolate bar
           - coarsely chop
  5 1/4 oz White chocolate bar;
           -coarsely chop

    Preheat oven to 300 degrees (yes, it says 300)   In a medium bowl combine
  flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend
  sugars in a large bowl using an electric mixer set at medium speed. Add
  butter and mix to form a grainy paste, scraping down the sides of the bowl.
  Add eggs and vanilla, and beat at medium speed until smooth. Add the flour
  mixture and chocolates, and blend at low speed until just combined. Do not
  overmix.    Drop by rounded tablespoons onto ungreased cookie sheets, 2
  inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool
  flat surface. Yield: 3 dozen.
   *NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes
  and found I had to leave them in the oven a little longer.

***********************************************************************************

MRS FIELDS' BLACK AND WHITES

 Categories: Cookies, Mimi
      Yield: 36 servings

  2 1/4 c  Flour
    1/2 c  Cocoa powder
    1/2 ts Soda
    1/4 ts Salt
      1 c  Dark brown sugar, packed
    3/4 c  Sugar
      1 c  Butter, softened
      3 lg Eggs
      2 ts Vanilla extract
      1 c  Semisweet chocolate bar
           Coarsely chopped (5 1/4 oz)
      1 c  White chocolate bar
           Coarsely chopped (5 1/4 oz)

     Preheat oven to 300*F.  In a medium bowl combine flour, cocoa,
  soda and salt. Mix well and set aside.
     Blend sugars in a large bowl using an electric mixer set at medium
  speed.  Add butter and mix to form a grainy paste, scraping down
  sides of bowl.  Add eggs and vanilla, and beat at medium speed until
  smooth. Add the flour mixture and chocolates, and blend at low speed
  until just combined. Drop by rounded tablespoons onto ungreased
  cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack.


***********************************************************************************

Mrs Fields Butterscotch Pecan Cookies

 Categories: Cookies
      Yield: 30 servings

  2 1/2 c  Flour
    1/2 ts Soda
    1/4 ts Salt
  1 1/2 c  Dark brown sugar; packed
      1 c  Butter; softened
      2 lg Eggs
      2 ts Vanilla extract
      1 c  Chopped pecans (4 oz)
      1 c  Whole pecans (3 oz)
           Caramel glaze:
      8 oz Caramels
    1/4 c  Heavy cream

  PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL
  AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.
  MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS
  AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE
  FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY
  ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE
  1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE
  EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE
  WITH A SPATULA.
  TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL
  SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.
  DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A
  SPOON OR FORK.

***********************************************************************************

Mrs Fields Carrot Fruit Jumbles

 Categories: Cookies
      Yield: 48 servings

  2 1/2 c  Flour
      1 ts Soda
    1/2 ts Baking powder
    1/2 ts Ground cloves
      2 ts Cinnamon
    1/4 ts Salt
      1 c  Quick oats (not instant)
    3/4 c  Dark brown sugar; packed
    3/4 c  Sugar
      1 c  Butter; softened
      2 lg Eggs
      2 ts Vanilla extract
      2 c  Grated carrots (2-3 medium
           Carrots)
    1/2 c  Crushed pineapple; drained
      1 c  Chopped walnuts (4 oz)

    Preheat oven to 350*f. In a medium bowl combine flour, soda, baking
  powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set
  aside. In a large bowl with an electric mixer, blend sugars. Add butter and
  mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla
  and beat at medium speed until light and fluffy.. Add carrots, pineapple
  and nuts, and blend until combined. Batter will appear lumpy. Add flour
  mixture and blend at low speed until just combined. Drop by rounded
  teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15
  minutes, taking care not to brown cookies. Immediately transfer cookies
  with a spatula to a cool, flat surface.

 **********************************************************************************

Mrs Fields Cashew and Coconut Cookies

 Categories: Cookies
      Yield: 30 servings

  2 1/4 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
    3/4 c  Light brown sugar
    1/2 c  Sugar
    3/4 c  Butter; softened
      2 lg Eggs
      2 ts Vanilla
    1/2 c  Sweetened shredded coconut
      1 c  Chopped raw cashews;
           -unsalted
      1 c  Chopped dates
    1/4 c  Sweetened shredded coconut
           Reserved for topping

      Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
  Mix well with a wire whisk and set aside. In a medium bowl combine sugars
  with an electric mixer at medium speed. Add butter and mix to form a grainy
  paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,
  coconut, cashews and dates. Blend at low speed just until combined. Drop by
  rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
  Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or
  until bottoms turn golden brown. With a spatula, transfer to a cool, flat
  surface.

***********************************************************************************

Mrs Fields Chocolate Chip Cookies

 Categories: Cookies
      Yield: 112 servings

      2 c  Butter
      2 c  Sugar
      2 c  Brown suga
      4    Eggs
      2 ts Vanilla
      4 c  Flour
      5 c  Oatmeal flour*
      1 ts Salt
      2 ts Baking powder
      2 ts Baking soda
     24 oz Chocolate chips
      3 c  Chopped nuts
      8 oz Hershey bar(grated)

     Preheat oven to 375 F. Cream butter and sugars together, add flour,
  oatmeal powder, salt, baking powder, and baking soda. Then add chips,
  chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough,
  2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure
  5 cups oatmeal. Put in blender or processor, and grind until powdered.

***********************************************************************************

Mrs Fields Chocolate Mint Cookies

 Categories: Cookies
      Yield: 36 servings

  2 2/3 c  All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Unsweetened cocoa powder
    3/4 c  Light brown sugar; packed
    2/3 c  White sugar
      1 c  Salted butter; softened
      3 lg Eggs
      1 ts Pure mint extract
     10 oz Mint chocolate chips

     Preheat oven to 300-degrees.  In a medium bowl combine flour, soda, salt
  and cocoa powder.  Mix well with a wire whisk and set aside.
      In a large bowl blend sugars with an electric mixer at medium speed.
  Add butter and beat to form a grainy paste. Scrape sides of bow, then add
  eggs and mint extract.  Beat at medium speed until light and fluffy. Add
  the flour mixture and chocolate chips, and blend at low spead just until
  combined.  Do not overmix  Drop dough by rounded tablespoonsfuls onto
  ungreased cookie sheets, 1-1/2 inches apart.
      Bake for 19-21 miuntes.  Immediately transfer cookies with a spatula to
  a cool, flat surface.  

***********************************************************************************

MRS FIELDS CHOCOLATE RAISIN COOKIES

 Categories: Cookies, Mimi
      Yield: 48 servings

      1 c  BUTTER,DIVIDED
      2 oz UNSWEETENED BAKING CHOCOLATE
  2 1/4 c  FLOUR
    1/2 ts SODA
    1/4 ts SALT
      1 c  DARK BROWN SUGAR, PACKED
    1/2 c  SUGAR
      2 lg EGGS
      2 ts VANILLA EXTRACT
  1 1/2 c  RAISINS
      1 c  SEMISWEET CHOCOLATE CHIPS

      PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING
  WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET
  ASIDE.  IN  MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE
  BOWL WITH AN ELECTRIC MIXER  BLEND SUGARS AT MEDIUM SPEED UNTIL
  FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY
  PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND
  BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND
  BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND
  CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED
  TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR
  20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY
  WITH A SPATULA.

***********************************************************************************

Mrs Fields Choconut Macaroons

 Categories: Cookies
      Yield: 20 servings

    1/4 c  Sugar
      2 tb Pure almond paste
      1 c  Shredded sweetened coconut
    1/3 c  Mini semisweet choc chips
      3 lg Egg whites
    1/2 ts Cream of tartar

  Preheat oven to 325d F.  Combine almond paste and sugar in a medium bowl.
  Using
  your fingers, work paste into sugar completely. Add coconut and chocolate
  chips
  and stir to combine. In a clean medium-sized bowl beat egg whites until
  fluffy
  using absolutely clean beaters. Add cream of tartar and beat on high until
  stiff
  peaks form. Add half of beaten egg whites to coconut mixture and combine
  to
  lighten.  Fold in remaining whites gently being careful not to deflate.
  Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20
  minutes
  until tops are lightly browned. Cool 1 minute on cookie sheets before
  transferring cookies to a cool surface.

***********************************************************************************

Mrs Fields Cinnamon Maple Rings

 Categories: Cookies
      Yield: 48 servings

      2 c  All-purpose flour
    1/4 c  Sugar
      1 c  Butter; chilled
           Sliced into 8 pieces
    1/4 c  Maple syrup; chilled
      2 tb Ice water; or as needed
           Filling:
    1/4 c  Sugar
      4 ts Ground cinnamon
           Topping:
    1/4 c  Maple syrup

  Recipe by: Ruth Burkhardt (KKBG35A)
        Combine flour and sugar in a medium bowl using an electric mixer set
  on medium speed.  Add butter and mix until the dough forms small, pea-sized
  pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed
  until dough can be formed into a ball, do not overmix or the dough will be
  tough!  Separate dough into 2 balls andflatten into disks. Wrap dough
  tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.
  To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.
        Preheat oven to 325d F. Using a floured rolling pin on a floured
  board, roll one piece of dough into a rough rectangle 10 inches wide, 15
  inches long, and 1/8 inch thick. Sprinkle dough with half of the
  cinnamon-sugar filling. Starting with smaller side, roll dough up tightly
  into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.
        Using a sharp thin knife, cut 1/4 inch slices from each roll. Place
  slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with
  1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.
  Immediately transfer cookies to a cool, flat surface.

***********************************************************************************
Mrs Fields Gingersnaps

 Categories: Cookies
      Yield: 30 servings

  2 1/2 c  Flour
    1/2 ts Soda
    1/4 ts Salt
      2 ts Ginger
      1 ts Crystallized ginger; diced
    1/2 ts Allspice
    1/2 ts Black pepper
  1 1/4 c  Dark brown sugar; packed
    3/4 c  Butter; softened
      1 lg Egg
    1/4 c  Unsulfured molasses

     Preheat oven to 300d F.  In a medium bowl combine flour, soda, salt,
  ginger, crystallized ginger, allspice and pepper. Mix well and set aside.
  In a large bowl, mix sugar and butter with an electric mixer set at medium
  speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium
  speed until light and fluffy. Add the flour mixture and mix at low speed
  just until combined.  Chill the dough in the refrigerator for 1 hour--the
  dough well be less sticky and easier to handle. Form dough into balls 1
  inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.
  Bake 24-25 minutes.  Use a spatula to immediately transfer cookies to a
  cool, flat surface.

***********************************************************************************

Mrs Fields Krispies

 Categories: Cookies, Mimi
      Yield: 36 servings

      2 c  Flour
    1/4 ts Salt
    1/2 ts Soda
    1/2 c  Dark brown sugar, packed
    1/2 c  Sugar
    3/4 c  Butter, softened
      1 lg Egg
      2 ts Vanilla extract
      1 c  Crispy rice chocolate bar
           Coarsely chopped

      Preheat oven to 300*F. In a medium bowl combine flour, salt and
  soda. Mix well and set aside.  In a large bowl blend sugars with an
  electric mixer at medium speed. Add butter and mix to form a grainy
  paste. Scrape down sides of bowl and add egg and vanilla. Beat at
  medium speed until light and fluffy. Add flour mixture, rice cereal
  and chocolate chunks. Blend at low speed just until blended.  Drop by
  rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake
  for 22-24 minutes. Immediately transfer cookies to a cool flat
  surface.

***********************************************************************************

Mrs Fields Lacy Oatmeal Cookies

 Categories: Cookies
      Yield: 96 servings

      1 c  Rolled oats; quick-cooking
    1/4 c  All-purpose flour
    1/2 ts Salt
  1 1/2 ts Baking powder
      1 c  Granulated sugar
    1/2 c  Butter; softened
      1    Egg
      1 ts Vanilla extract

  Recipe by: Mrs. Fields Cookie Book
       Preheat oven to 325 degrees; cover baking sheets with foil, then coat
  with nonstick cooking spray.  In a medium bowl, combine the oats, flour,
  salt and baking powder; mix well with a wire whisk and set aside. In a
  large bowl, combine the sugar and butter with an electric mixer on medium
  speed to form a grainy paste.  Add the egg and vanilla extract; beat until
  smooth.  Add the flour mixture and blend just until combined.
       Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie
  sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden
  brown.  Let cool, then peel the cookies from the foil with your fingers. Be
  sure to respray the cookie sheets between batches.

***********************************************************************************
Mrs Fields' Lemon Chocolate Chip Buttons

 Categories: Cookies, Mimi
      Yield: 48 servings

      2 c  Flour
    1/2 ts Soda
      1 ts Ground coriander
    3/4 c  Butter, softened
      1 c  Sugar
      2 lg Eggs
  1 1/2 ts Lemon extract
  1 1/2 c  Miniature chocolate chips

      Preheat oven to 300* F.  In a medium bowl combine flour, soda and
  coriander with a wire whisk, set aside. In a large bowl cream butter
  and sugar with an electric mixer at medium speed to form a grainy
  paste. Add eggs and lemon extract, and beat well. Scrape down sides
  of bowl. Add the flour mixture and the chocolate chips, and blend at
  low speed just until combined.  Drop dough by teaspoons onto
  ungreased baking sheets, 1 1/2 inches apart.  Bake for 14-15 minutes
  on center rack of oven. Do not brown. Immediately transfer with a
  spatula to a cool surface.

***********************************************************************************

MRS FIELDS LEMON MACADAMIA COOKIES

Recipe By     :
Serving Size  : 36   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            FLOUR
     1/2   ts           BAKING SODA
     1/4   ts           SALT
   1       c            LT BROWN SUGAR,PACKED
     1/2   c            SUGAR
     1/2   c            BUTTER, SOFTENED
   4       oz           CREAM CHEESE, SOFTENED
   1       lg           EGG
   1       t            LEMON EXTRACT
   1 1/2   c            MACADAMIA NUTS, UNSALTED

    -PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
  SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH
  AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE,
  AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND
  BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL
  OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST
  UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO
  UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY
  TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN
        

***********************************************************************************

Mrs Fields Lemon Poppy Seed Cookies

 Categories: Cookies
      Yield: 1 servings

      2 c  All-purpose flour
    1/2 ts Baking powder
  1 1/2 ts Freshly grated lemon zest
      1 ts Ground corriander
      2 tb Poppy seeds
    1/4 c  Salted butter; softened
      1 c  White sugar
      2 lg Egg yolks
      1 lg Egg
  1 1/2 ts Pure lemon extract

     Preheat oven to 300-degrees F. In a medium bowl combine flour, baking
  soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and
  set aside.
     In a large bowl cream butter and sugar with electric mixer at medium
  speed until mixture forms a grainy paste. Scrape down sidw of bowl, then
  add yolks, egg and lemon extract. Beat at medium speed until light and
  fluffy. Add the flour mixture and mix at low speed just until combined. Do
  not overmix.
     Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
  apart. Bake for 23-25 minutes until cookies are slightly brown along edges.
  Immediately transfer cookies with a spatula to a cool surface.

***********************************************************************************

Mrs Fields Linzer Cookies

 Categories: Cookies
      Yield: 24 servings

           Cookies
  1 1/2 c  Flour
    1/2 c  Ground almonds
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Cinnamon
    3/4 c  Butter; softened
    3/4 c  Sugar
      2    Egg yolks
      1 ts Vanilla
      1 ts Almond extract
           Filling:
    1/2 c  Raspberry jam
      1 ts Grated lemon peel
           Topping
    1/4 c  Confectioners' sugar
    1/2 c  Sliced almonds (2 oz)

      Preheat oven to 300d F.  In medium bowl combine flour, almonds, baking
  powder, salt and cinnamon with wire whisk. In large bowl with an electric
  mixer cream butter and sugar. Add egg yolks, the vanilla and almond
  extracts, and beat at medium speed until light and fluffy. Add the flour
  mixture and blend at low speed until just combined. Roll dough into 1 1/2
  inch balls. Place 2 inches apart on ungreased baking sheet. With index
  finger press an indentation in center of each ball to hold filling.
 
      Bake 22-24 minutes or until just golden brown on bottom. Transfer
  cookies to a cool,, flat surface. In a small bowl combine jam and grated
  lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled
  cookie. If you wish to add an extra decorative touch, sift confectioners'
  sugar over cookies and place sliced almonds in the jam filling.

***********************************************************************************

Mrs Fields Malted Milk Cookies

 Categories: Cookies
      Yield: 42 servings

    1/8 c  All purpose flour
    3/4 c  Plain malted milk powder
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  White sugar
    1/2 c  Light brown sugar; firmly
      1 c  Salted butter; softened
      2 lg Eggs
      2 ts Pure vanilla extract
      2 tb Sweetened condensed milk
     12 oz Milk choc. chips

     Preheat oven to 300. In medium bowl combine flour, malted milk powder,
  soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a
  large bowl using an electric mixer set at medium speed. Add butter and mix,
  occasionally scraping down the sides of the bowl. Add the eggs, vanilla and
  condensed milk, and beat at medium speed until light and fluffy. Add the
  flour mixture and choc. chips, and blend at low speed until just combined.
  Do not overmix.
      Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
  apart. Bake 24-25 minutes until cookies are slightly brown along the edges.
  Transfer cookies immediately to a cool surface with a spatula.


***********************************************************************************

Mrs Fields Maple Pecan Butterballs

 Categories: Cookies
      Yield: 24 servings

  1 1/4 c  Flour
    1/2 ts Soda
      1 ts Cinnamon
    3/4 c  Pecans; finely ground in
           Food processor or blender
    1/2 c  Butter; softened
    2/3 c  Sugar
    1/4 c  Maple syrup
      1 lg Egg

  Recipe by: Ruth Burkhardt (KKBG35A)
      Preheat oven to 300d F.  In a medium bowl combine flour, soda, cinnamon
  and finely ground pecans.  For extra flavor, saute pecans in 1 Tbl butter
  until slightly browned. Mix ingredients well with a wire whisk and set
  aside.  In a medium bowl cream butter and sugar with an electric mixer
  until mixture forms a grainy paste. Add syrup and egg and beat until
  slightly thickened.  Add the flour mixture and blend at low speed just
  until combined. Place dough in plastic bag and refrigerate until firm,
  about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.
  Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes
  or until cookie bottoms are golden brown. Immediately transfer to a cool,
  flat surface.

***********************************************************************************

Mrs Fields Marbles

 Categories: Cookies
      Yield: 30 servings

      2 c  All purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Light brown sugar
    1/2 c  White sugar
    1/2 c  Salted butter; softened
           Egg
    1/2 c  Sour cream
      1 ts Vanilla
      1 c  Chocolate chips

      Preheat oven 300. In med bowl, combine flour, baking powder, and salt
  with wire whisk. Set aside. Combine sugars in a lg bowl using an electric
  mixer set at med speed. Add butter and beat until batter is grainy. Add
  egg, sour cream, and vanilla, and beat at med speed until light and fluffy.
  Scrape bowl. Add flour mixture and blend at low speed until just combined.
  Do not overmix.
      Place chocolate chips in double boiler over hot but not boiling water.
  Stir constantly until melted. OR, microwave, stirring every 20 sec until
  melted. Cool chocolate for a few minutes and pour over cookie batter. Using
  a wooden spoon or rubber spatula, lightly fold melted chocolate into the
  dough. Do not mix chocolate completely into cookie dough. Drop by rounded
  T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown.
  Quickly transfer cookie to a cool surface.

***********************************************************************************

Mrs Fields Mocha Chunk Cookies

 Categories: Cookies
      Yield: 48 servings

  2 1/2 c  All-purpose flour
    1/3 c  Unsweetened cocoa powder
    1/2 ts Baking soda
    1/4 ts Salt
      2 ts Instant coffee crystals
           - (french roast or other
           Coffee)
      2 ts Coffee liqueur
      1 c  White sugar
    3/4 c  Dark brown sugar; packed
      1 c  Salted butter; softened
      2 lg Eggs
     10 oz Semisweet chocolate bar
           - coarsely chopped

      Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa,
  soda and salt. Mix well with a wire whisk and set aside. In a small bowl
  dissolve coffee crystals in coffee liqueur and set aside. In a large bowl
  blend sugars with an electric mixer at medium speed. Add butter and mix to
  form a grainy paste. Scrape adown sides of bowl. Then add eggs and
  dissolved coffee crystals, and beat at medium speed until smooth. Add the
  flour mixture and chocolate chunks, and blend at low speed just until
  combined. Do not overmix.
       Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches
  apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula
  to a cool, flat surface.

***********************************************************************************

MRS FIELDS NUTTY WHITE CHUNK COOKIES

 Categories: Cookies, Mimi
      Yield: 1 servings

  2 1/4 c  FLOUR
    1/2 ts SODA
    1/4 ts SALT
      1 c  LT BROWN SUGAR, PACKED
    1/2 c  SUGAR
    3/4 c  BUTTER, SOFTENED
      2 lg EGGS
      2 ts VANILLA EXTRACT
      1 c  PECANS, CHOPPED  (4 0Z)
  1 1/2 c  WHITE CHOCOLATE BAR (8 OZ)
           COARSELY CHOPPED

      PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
  SALT MIX WELL AND SET ASIDE.  IN A LARGE BOWL WITH AN ELECTRIC MIXER
  BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY
  PASTE, SCRAPING DOWN THE SIDES OF BOWL.  ADD EGGS AND VANILLA AND
  BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
  PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST
  COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2
  INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN
  GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE.

***********************************************************************************

Mrs Fields' Orange Chocolate Chunk Cookies

 Categories: Cookies, Mimi
      Yield: 1 servings

  2 1/2 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
      1 ts Grated orange peel
      1 c  Sugar
    1/2 c  Light brown sugar, packed
      1 c  Butter, softened
      2 lg Eggs
      1 ts Orange extract
  1 1/2 c  Semisweet chocolate bar
           Coarsely chopped  (8 oz)

       Preheat oven to 300*F.  In a medium bowl combine flour, soda,
  salt and orange peel.  Mix well and set aside. In a large bowl blend
  sugars with electric mixer at medium speed. Add butter and beat to
  form a grainy paste, scraping sides of bowl as needed.  Add eggs and
  orange extract, and beat at medium speed until light and fluffy. Add
  the flour mixture and chopped chocolate.  Blend on low speed just
  until mixed. Drop by rounded tablespoons onto ungreased cookie
  sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are
  slightly brown along the edges. Transfer cookies immediately to a
  cool surface.

***********************************************************************************

Mrs Fields Original Cookies

 Categories: Cookies
      Yield: 30 servings

    1/2 c  Butter
    1/2 c  Sugar
    1/2 c  Brown sugar
      1    Egg
    1/2 ts Vanilla
  1 1/4 c  Oatmeal
      2 oz Plain hershey bar
      1 c  Flour
    1/4 ts Salt
    1/2 ts Baking powder
    1/2 ts Baking soda
      6 oz Chocolate chips

     Put oatmeal in blender, blend till powder, set aside. Grate hershey bar
  in blender or by hand, set aside.
     Cream together butter, sugar and brown sugar.  In large bowl, mix
  oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and
  sugar mix to dry ingredients. Add chocolate chips and grated hershey bar.
      Make golfball size cookies, bake on ungreased cookie sheet for 6
  minutes at 375 degrees.

***********************************************************************************

Mrs Fields Party Time Cookies

 Categories: Cookies
      Yield: 36 servings

    3/4 c  Salted butter; soft
    1/3 c  Sugar
      1 ts Vanilla
    1/3 ts Almond extract
      1 c  Flour
      1 c  Semisweet chocolate chips
      1 c  Slivered almonds

      Preheat oven to 350 F. Cream butter and sugar together in a medium bowl
  using an electric mixer set at medium speed. Add extracts and beat well.
  Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed
  until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
  1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press
  balls with palm of hands or bottom of drinking glass into 1/2 inch thick
  rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer
  cookies to a cool, flat surface.

***********************************************************************************

Mrs Fields Peanut Butter Chocolate Bars

 Categories: Cookies
      Yield: 24 servings

      8 md Butter cookies
    1/4 c  Salted butter; melted
           Chocolate layers:
  2 1/2 c  Milk choc chips(15 oz)
           Peanut butter filling:
  1 1/2 c  Creamy peanut butter
    1/2 c  Salted butter; softened
      3 c  Confectioners' sugar
      2 ts Pure vanilla extract

     *Crush cookies until finely ground. Add butter & mix. Press crumb
  mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to
  room temperature. *Melt chocolate. Pour half into pan & smooth evenly over
  crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut
  butter & butter together until smooth using electric mixer. Slowly beat in
  confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
  chilled chocolate layer. Pour remaining warm chocolate over top & spread
  smoothly. Chill in refrigerator one hour. Yields 24-36 bars.

***********************************************************************************

Mrs Fields Peanut Butter Cookies

 Categories: Cookies
      Yield: 1 servings

      2 ts Vanilla
      1 c  Peanut butter; creamy
      3    Eggs
      1 c  Butter; softened
  1 1/4 c  Sugar
  1 1/4 c  Dark brown sugar
    1/4 ts Salt
    1/2 ts Baking soda
      2 c  Flour

     Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and
  salt.  Mix well with a wire whisk. In a large bowl, blend sugars using a
  mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,
  peanut butter, and vanilla.  Mix at medium speed until light and fluffy.
  Add the flour mixture and mix at low speed until just mixed. (Do not
  overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2
  inches apart. With a wet fork, gently press a crisscross pattern on top of
  the cookies.
     Bake for 8-22 minutes until cookies are slightly brown along the edges.
  Transfer cookies immediately to cool surface with a spatula

************************************************************************************

Mrs Fields Peanut Butter Cream -Filled Cookies

 Categories: Cookies, Snacks, Peanut butt
      Yield: 36 servings

           Mmmm----------------
           -----------cookies-----
  1 1/2 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Ground cinnamon
      1 c  Quick oats (not instant)
      1 c  Light brown sugar, firmly
           - packed
    1/2 c  Salted butter, softened
      1 lg Egg
      1 ts Pure vanilla extract
           Mmmmm---------------
           ------------filling---- -- ¥
    3/4 c  Smooth peanut butter
    1/4 c  Salted butter, softened
      2 tb Half-and-half
      1 ts Pure vanilla extract
  1 1/2 c  Confectioners sugar

    Preheat overn to 325-degrees F.      In medium bowl combine flour, soda,
  cinnamon and oats.  Mix well with   a whire whisk.  Set aside.      Cream
  sugar and butter in a large bowl using an electric mixer set at   medium
  speed.  Add the flour-oat mixture, and blend at low speed   until just
  combined.  Do not overmix.      Separate dough into two balls, flatten
  them into disks, and wrap each   tightly in plastic wrap or a plastic bag.
   Chill 1 hour.      On floured board using a floured rolling pin, roll out
  one disk to   1/4 inch thickness.  Cut cookies with a 2-inch round fluted
  cookie   cutter dipped in flour.  Repeat procedure with the second disk,
  reworking scraps until all the dough is used.  Bake cookies on   ungreased
  baking sheets 1/2 inch aprt for 13-15 minutes or until   bottoms turn
  light brown.  Transfer immediately to a cool, flat   surface with a
  spatula.      When cookies are cool, spread 1 tablespoon of peanut butter
  filling   on the bottom side of a cookies.  Top with another cookie-bottom
  side   toward the filling-to make a sandwich.  Repeat with the remaining
  cookies and filling      :       Yield: 3 1/2 dozen cookies.

*******************************************************************************

Mrs Fields Peanut Butter Oatmeal Ranch Cookie

 Categories: Cookies
      Yield: 42 servings

    3/4 c  Whole wheat flour
    3/4 c  Flour
    1/2 ts Baking powder
      1 c  Oats/old fashioned or quick
      1 c  Light brown sugar
    1/2 c  Butter; softened
    1/2 c  Creamy peanut butter
    1/4 c  Honey
      2 lg Eggs
      2 ts Vanilla
      1 c  Raisins
    1/2 c  Sunflower seeds

     Preheat oven to 300*F.  In a medium bowl combine flours, baking powder
  and oats. Mix well with a wire whisk and set aside. In a large bowl beat
  sugar and butter with an electric mixer at medium speed to form a grainy
  paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape
  down sides of bowl. Add the flour mixture, raisins and sunflower seeds.
  Blend at low speed just until combined. Drop by rounded tablespoonfuls onto
  ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until
  bottoms turn golden brown. Immediately transfer cookies with a spatula to a
  cool, flat surface.

********************************************************************************

Mrs Fields Pecan Pie Bars

 Categories: Cookies
      Yield: 1 servings

           Pastry:
  1 1/2 c  All-purpose flour
    1/2 c  Salted butter; chilled
      5 tb Ice water; (5 to 6)
           Filling:
      5 tb Salted butter
      1 c  Dark brown sugar; firmly pac
           -k
    1/2 c  Light corn syrup
      2 ts Pure vanilla extract
      3 lg Eggs; beaten
  1 1/2 c  Chopped pecans

      Preheat oven to 350-degrees F. In a medium bowl combine flour and
  chilled butter with a pastry cutter until dough resembles coarse meal. Add
  water gradually and mix just until dough holds together and can be shaped
  into a ball. Or, use a food processor fitted with metal blade to combine
  four and butter until they resemble coarse meal.  Add watter by
  tablespoonfuls and process just until a dough ball begins to form. Wrap
  dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or
  until firm.
      On floured board using a floured rolling pin, roll out dough into a
  10x10-inch pan.  Fold dough in half and then into quarters. Place it in an
  8x8-inch baking pan.  Unfold the dough and press it into the corners and up
  along the sides of the pan. Refrigerate 15 minutes.
 
     TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan
  over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix
  until smooth. Add vanilla and eggs, and beat with spoon until thoroughly
  combined. Fold in chopped pecans. Pour the pecan filling into the
  pastry-lined pan. If dough extends beyond filling minsture trim dough with
  a knife. Place pan in center of oven and bake 50-60 minutes or until
  filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each
  with a pecan half. Serve at room temperature or chilled.

********************************************************************************

MRS FIELDS PECAN SUPREMES

 Categories: Cookies, Mimi
      Yield: 36 servings

      2 c  FLOUR
    1/2 ts SODA
    1/4 ts SALT
    3/4 c  QUICK OATS
    3/4 c  DARK BROWN SUGAR, PACKED
    3/4 c  SUGAR
      1 c  BUTTER, SOFTENED
      2 lg EGGS
      2 ts VANILLA EXTRACT
      1 c  CHOPPED PECANS (4 OZ)
      1 c  SEMISWEET CHOCOLATE CHIPS

       PREHEAT OVEN TO 300*F.  IN A MEDIUM BOWL COMBINE FLOUR, SODA,
  SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS
  WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
  GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.
  BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
  PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
  COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
  SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
  TRANSFER COOKIES TO A COOL, FLAT SURFACE.

********************************************************************************

Mrs Fields White Chocolate Chip

 Categories: Cookies
      Yield: 24 servings

    2/3 c  Butter plus 2 tbs.
    1/2 c  Sugar
    1/2 c  Dark brown sugar
      1    Egg
      1 ts Vanilla
  1 1/2 c  Flour
  3 1/2 oz Macadamia nuts; chopped
      6 oz White chocolate; chopped in

     Heat oven to 325. Grease cookie sheets. In large bowl with electric
  mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy.
  Reduce mixer speed to low, add flour, increase speed gradually and beat
  just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon
  onto cookie sheets. Bake about 15 minutes or until edges are slightly brown
  and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the
  remove to rack to cool completely.

********************************************************************************

Mrs. Dash® Salt Free Seasoning Blend

So here's the challenge with this clone recipe: Not only do
 we have to get the right ratios for nearly 20 different spices,
 but we also have to come up with a way to get the same lemony
tang that makes the real Mrs. Dash the tasty salt-free seasoning
 blend we've come to know and love over the years. Sure, we could
 use powdered citric acid that is sometimes found in health food
 stores, but not everyone is going to have that scary sounding
ingredient readily available. Then we still need to figure out
 the "lemon juice solids" part. Ah, but wait, there's citric acid
 and lemon juice solids in Kool-Aid unsweetened lemonade drink
mix. It's perfect! Add a little of that drink powder to the spice
 blend and we have a clone that in a blindfolded taste test could
 fool even Mr. Dash.

1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes (Schilling)
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon Kool-Aid unsweetened lemonade drink mix
dash crushed dried rosemary


Crushing the vegetable flakes with extreme prejudice

1. Combine all of the ingredients in a small bowl and stir well.
 As you stir, crush the leafy spices for a finer blend.
2. Store the spice blend in a covered container or a sealed shaker
 bottle.
Makes about 2/3 cup.

Tidbits
It's best to use a mortar and pestle to crush these sometimes tough
 little onion and vegetable flakes to about the size of rice, before
 adding them to the mix. But if you don't have one of those handy
 kitchen tools, you may also use the back of a spoon and a small
 bowl - plus a little grease. You know, the elbow kind.


Mrs. Dash® Salt Free Seasoning Blend

So here's the challenge with this clone recipe: Not only do
 we have to get the right ratios for nearly 20 different spices,
 but we also have to come up with a way to get the same lemony
tang that makes the real Mrs. Dash the tasty salt-free seasoning
 blend we've come to know and love over the years. Sure, we could
 use powdered citric acid that is sometimes found in health food
 stores, but not everyone is going to have that scary sounding
ingredient readily available. Then we still need to figure out
 the "lemon juice solids" part. Ah, but wait, there's citric acid
 and lemon juice solids in Kool-Aid unsweetened lemonade drink
mix. It's perfect! Add a little of that drink powder to the spice
 blend and we have a clone that in a blindfolded taste test could
 fool even Mr. Dash.

1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes (Schilling)
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon Kool-Aid unsweetened lemonade drink mix
dash crushed dried rosemary


Crushing the vegetable flakes with extreme prejudice

1. Combine all of the ingredients in a small bowl and stir well.
 As you stir, crush the leafy spices for a finer blend.
2. Store the spice blend in a covered container or a sealed shaker
 bottle.
Makes about 2/3 cup.

Tidbits
It's best to use a mortar and pestle to crush these sometimes tough
 little onion and vegetable flakes to about the size of rice, before
 adding them to the mix. But if you don't have one of those handy
 kitchen tools, you may also use the back of a spoon and a small
 bowl - plus a little grease. You know, the elbow kind.


********************************************************************************

Mrs. Dole's Pecan Roll Cookies

 Categories: Cookies
      Yield: 45 servings

      1 c  Margarine; room temp
    1/4 c  Powdered sugar plus more
           For coating baked cookies
      1 tb Cold water
      1 ts Vanilla
      2 c  All-purpose flour
      2 c  Pecan pieces

  Recipe by: St. Louis Post-Dispatch 8/12/96
     Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with
  mixer on medium speed, beat together margarine and 1/4 cup powdered sugar
  until smooth and creamy. Beat in water and vanilla. On low speed, gradually
  beat in flour. Mix in pecans with a wooden spoon or by hand.
    With floured hands, roll 2 teaspoons dough for each cookie into a
  datelike shape. Place cookies on greased baking sheet. Score top of each
  cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar while
  still warm. Yield: 3 3/4 dozen cookies.

********************************************************************************

Mrs. Fields Carrot Cake

Yield: 12 Servings

CAKE

2 1/2 cups All-purpose flour
1 tbs Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts
ICING

16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch
 cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon
 and sugars. Add butter, one egg and vanilla; blend with electric
 mixer on low speed. Increase speed to medium and beat for 2 minutes.
 Scrape down sides of bowl. And remaining eggs, one at a time,
 beating 30 seconds after each addition. Add carrots, pineapple,
 raisins and walnuts. Blend on low until thoroughly combined. Pour
 batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted
 into center should come out clean. Cool in pans for 10 minutes.
 Then invert cakes on rack and cool to room temperature.

PREPARE ICING: In a medium bowl with an electric mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice
and vanilla; beat until combined. Add sugar gradually, mixing on
low until smooth.

ICE THE CARROT CAKE: Place one layer on a cake platter, and with
a metal spatula spread icing over the top to form a thin filling.
 Place second layer over the first, rounded side up. Coat the top
and sides of the cake evenly with remaining icing. Refrigerate 1
hour to set icing.

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MRS. FIELD'S SWEETIE PIES

Yield: 6 Servings

2 oz Unsweetened chocolate
3/4 c  (4 oz) semisweet chocolate-chips
1/2 c  Salted butter, softened
1 c  White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c  All purpose flour
1 c  (6 oz) semi sweet chocolate-chips
1/2 c  (3 oz) white chocolate chips
1/4 c  (1/5oz) milk chocolate chips
 
  Preheat oven to 375F. Line cookie sheets with waxed paper.
 
  In a double boiler, melt the unsweetened chocolate and the first
  batch of chocolate chips. Stir frequently with a wooden spoon or
 wire
  whisk until creamy and smooth. Pour melted chocolate into a large
  bowl. Add butter and beat with electric mixer at medium speed until
  thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium
  speed until well blended. Scape down the sides of the bowl. Add the
  flour and the three types of chocolate chips. Mix at low speed just
  until combined. Chips should be distributed equally throughout the
  dough.
 
  Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches
in diameter. Place dough balls onto paper-lined pans, 2 inches apart.
  With the palm of your hand, flatten each bal to 1/2-inch thickness.
  Bake for 10-12 minutes. Transfer with a spatula to a cool, flat
  surface like your countertop.

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Mrs. Fields® Chocolate Chip Cookies

Mrs. Fields cookies that are crispy around the edge and chewy
in the middle. Be careful not to cook these too long. I know
it becomes tempting to keep cooking these because they don't
seem to be done after 10 minutes, but they will continue to
cook for awhile after you take them out of the oven, and when
cool, will be nice and chewy. Mmm...got milk?

1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips


1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars,
 eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder
 and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2
inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.
Makes 30 cookies.


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