10 Inches of Snow...

I'm glad you brought this up so I can plan what I need to get on the way home before it hits here

Only problem is, I REALLY perfer to use the craft stout from a brewery slap on the other side of town. I've been meaning to go get a growler of it for weeks. I find Guiness brand to bitter - Yazoo Brewing Co's is SMOOTH and chocolaty.

 
pb rice krispies sandwiched between layers of ganache and brownies, topped with chocolate!

What's not to like?!

 
Can you point me in the direction of Cathy Z's amazing Butter Chocolate Chunk Cookies recipe?

Tried searching Butter Chocolate Chunk Cookies, but no hits.

Please post soon.

Thanks,
Ann

 
We've had 11 feet of snow here in Ottawa since November and we're told to expect

another 1.5 feet before Sunday. Bought my groceries this morning and I'm ready to hunker down for a day or two.

 
I did a search over on Gail's, and I couldn't find it either. but I found : Hawaiian Moon Drops

We can make these and pretend we are sitting on Cathy's lanai.

Cathy Z from Pineapple land: REC Hawaiian Moon Drops
Posted: Apr 19, 2004 9:42 AM
in response to: Guest
in response to: Guest

This is from Pillsbury's Best Of The Bake-off Collection (1959). Not T&T by me but everything I have made from this book is good. In the 50s and 60s everybody on the Mainland thought everything eaten in Hawaii (except maybe Poi) had pineapple in it. Not true! I had to wrestle with myself to post this just because of the title but the cookie looks really good so here it is: Hawaiian Moon Drops makes about 4 dozen Preheat oven to 375 Sift together an then set aside: 3 cups sifted all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt. Cream together: 3/4 cup firmly packed brown sugar 1/2 cup white sugar 2/3 cup shortening (like Crisco-no butter) Blend into above and beat well: 2 eggs 1 tsp vanilla 1/4 tsp lemon extract (I would use 1 tsp lemon zest myself) Stir in: 2/3 cup drained crushed pineapple, reserving juice for icing Add the dry ingredients gradually and 1 cup chopped walnuts. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 375 for 12-15 minutes. Cool. Frost with Lemon icing and dip tops in 1-1/2 toasted coconut. Lemon Icing: Combine in saucepan 1/2 cup pineapple juice and 1/2 cup water with 1/4 cup cornstarch. Cook over medium heat, stirring constantly, until thickened. Add 2 tbsp lemon juice, 1 tbsp butter, 1 tsp vanilla and 2 drops yellow food coloring. Blend in 1-1/2 cups sifted confectioners' sugar.

 
Ann, I did a search with Cathy Z in the search category...the only chocolate cookie I found was on

pg 31 she used a refrigerated dough, it was a chocolate that didn't puff up....

in that same posting area someone else gave a recipe for another chocolate recipe.

neither were called butter Chocolate Chunk Cookies

 
Oh..and, it's really good substituting limes for lemons for lime curd, and meyer lemons, too. I

went to a week long Pastry Class and they used this lemon recipe and tweaked it. The instructor said she always kept lemon/lime curd in freezer. I have tried with great success as well.
I bet tangerine curd would be great, too!

 
thanks Sue, I bought a large bag of lemons, couldn't resist the price. this will perfect smileys/smile.gif

 
Good to know freezing works. Do you just thaw it in the fridge (overnight?) and whip until smooth?

 
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