| Description: 1 cup Ghirardelli Real Milk Chocolate Chips (#1187) 1 cup butterscotch chips 1 13 oz. can evaporated milk 1/2 pkg. large marshmallows Melt chips in milk, stirring constantly. Add marshmallows. Stir until melted. Serve warm or cold—on ice cream, cake, or eat it right out of the jar!!! Yield: 3–4 cups. |
| Description: Yield: approx. 3 1/2 dozen 1 cup (2 sticks) butter or margarine, softened 1 cup sugar 1 egg 1/2 tsp. Sweet Vanilla Powder (#1534) 1/2 tsp. Old Fashioned Almond Powder (#1829) 2 cups all-purpose flour 1/2 cup Ghirardelli Unsweetened Dutch Process Baking Cocoa (#1185) 1/4 tsp. Clabber Girl Baking Powder (#2847) 1/4 tsp. Clabber Girl Baking Soda (#2848) 1/8 tsp. salt 1 cup Ghirardelli Real Semi-Sweet Chocolate Chips Additional sugar Slivered Almonds Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond and vanilla powders; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 350. Shape dough into 1 1/8-inch balls; roll in sugar. Place about 2 inchjes apart on un-greased cookie sheet. Place three slivered almonds on top of each ball; press slightly. Bake 9 to 10 minutes or until set. Cool completely. |
| Description: 2 lbs. boneless, skinless chicken breasts ö Salt & Pepper ö 1 Tbsp. Italian ‘n Pizza Seasoning (#1432) ö 20 oz. Bowtie Pasta (#4098), cooked Season chicken with Italian ‘n Pizza seasoning, salt and pepper. Cook until done. Cube. Mix with pasta. Sauce: ö 1 Tbsp. butter ö 1 tsp. AP Minced Garlic (#1020) ö 1 cup milk ö 2 Tbsp. flour ö 1 cup thinned evaporated milk ö 1 cup Shredded Parmesan Cheese (#2567) ö Basil (#1443) Melt butter in saucepan, add Minced Garlic. Cook 1 minute. Whisk milk and flour in a bowl until smooth. Add to garlic-butter mixture and stir. Add evaporated milk and stir until thick. Add Parmesan Cheese and stir until melted. Sprinkle with Basil. Pour over pasta and chicken. Garnish with Tomatoes and Parmesan Cheese. French Bread Sticks, Green Salad, and a little Italian Ice make a wonderful lunch or dinner |
| Description: Filling: 6 cups Dole® Red Tart Cherries (#2037) 1/3 cup sugar 1/4 cup cornstarch 1 Tbsp. lemon juice 1/4 tsp. Old Fashioned Almond Powder (#1829) 1/8 tsp. salt Vegalene® Spray (#1212) Topping: 1/2 cup all-purpose flour 1/2 cup Old Fashioned Regular Cooking Oats (#1068) 1/2 cup packed light brown sugar 1/8 tsp. salt 6 Tbsp. chilled butter, cut into small pieces 1/3 cup Sliced Almonds (#3966) Preheat oven to 375º. For Filling, combine cherries, sugar, cornstarch, juice, Almond Powder and salt in a large bowl; toss gently. Spoon into an 11" x 7" baking dish coated with Vegalene®. For Topping, combine fl our, oats, brown sugar, and salt in a medium sized bowl, stirring with a whisk. Cut in chilled butter until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle evenly over cherry mixture. Bake at 375º for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm. Yield: 8 servings. |
| Description: 2 c flour 1-1/2 c sugar 3 eggs beaten ¾ tsp baking powder ¾ tsp salt 1 tsp Sweet Vanilla Powder 1-1/2 tsp Old Fashioned Almond Powder ¾ c butter, melted and cooled ½ to 1 c chopped Almonds 1 c chopped, drained Maraschino cherries. Mix dry ingredients. Make a well in center; add eggs and butter. Mix well. Add Almonds and Cherries. Pat dough into greased 9” x 13” pan. Bake at 350 for 25 minutes. They should be very soft/chewy. |
| Description: 2 cups all-purpose flour 1/3 cup sugar 1 Tbsp. Poppy Seeds (#1852) 1 tsp. Tones® Baking Powder (#1619) 1/2 tsp. salt 3/4 cup butter 1/3 cup sour cream 1 egg, beaten 2 tsp. Old Fashioned Almond Powder (#1829) 1/2 cup Mariani® Dried Cherries (#4810) Combine first five ingredients in a food processor; process until well blended. Add butter; process until mixture resembles coarse crumbs. Set aside. In a bowl, whisk together sour cream, egg and Almond Powder; stir into flour mixture. Mix in cherries; pat out to 1/4 inch thickness on a floured surface. Use a 2-inch round cookie cutter to cut out; place on ungreased baking sheet. Bake at 400º for 10 to 12 minutes. Makes 8 to 10 scones. |
| Description: 16 cups Vogel® Popcorn, popped 1 cup sugar 1 cup Honey (#1307) 1 cup Jif® Creamy Peanut Butter (#2913) 1 cup Honey Roasted Cashews (#4595) Place popped corn in a very large pan; set aside. Combine sugar and honey in a heavy saucepan over medium heat. Bring to a boil, stirring constantly; cook for five minutes. Remove from heat; stir in Peanut Butter and Cashews. Pour over popcorn; toss to coat. Pour onto parchment paper (#1153) and cool completely. Break apart and store in airtight containers. Makes about 20 cups. |
