This is a big-time childhood favorite of mine. Haven't had them since
I was a little kid. In fact, I never found the recipe in Mom's recipe
box. She must've followed it straight from the cookbook. It's on my
List of Things To Do.


* Exported from MasterCook *

Chocolate Drop Cookies

Recipe By :Betty Crocker
Serving Size : 36 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 stick soft butter
1/3 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened baking chocolate -- melted and
cooled
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup raisins
CHOCOLATE FROSTING
2 ounces unsweetened baking chocolate
2 tablespoons soft butter
2 cups powdered sugar
3 tablespoons hot water

Heat oven to 375ºF. Grease cookie sheet. Beat sugar, butter,
buttermilk, vanilla, chocolate and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking soda
and salt. Stir in nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie
sheet. Bake 8 to 10 minutes or until almost no indentation remains
when touched in center. Immediately remove from cookie sheet to wire
rack. Cool completely. Frost with Chocolate Frosting.

CHOCOLATE FROSTING:
Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot water
until smooth and spreadable. (If frosting is too thick, add more
water. If frosting is too thin, add more powdered sugar.)

Description:
"This very old-fashioned cookie is a time-tested classic. It bakes
up into a tender, cake-like cookie adorned with an incredibly fudgy
chocolate frosting."
Cuisine:
"American"
Copyright:
"© General Mills, Inc. 1998"

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Damsel in dis Dress said...


Carol,

I meant to ask about your recent barrage of REC: posts. Maybe I missed an
announcement but is RFR (rec.food.recipes) officially dead? Did you ever post
over there?

NOT that I mind your REC: posts!

Just wondered.

Some sound a bit outlandish.

Best,

Andy

On Fri, 20 Feb 2009 16:30:57 -0600, Andy > wrote:

>Carol,
>
>I meant to ask about your recent barrage of REC: posts. Maybe I missed an
>announcement but is RFR (rec.food.recipes) officially dead? Did you ever post
>over there?

A couple times.

>NOT that I mind your REC: posts!
>
>Just wondered.

Just trying to make up for my part in the McQuown-Peterson Feud.

>Some sound a bit outlandish.

Which one(s)?

>Best,

Right back atcha,
Carol

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Get thee behind me.............you naughty, bad, wicked lady!!!!!! How dare
you post such things!!!

O wiv her fingies in her earies!

Damsel in dis Dress wrote:
> This is a big-time childhood favorite of mine. Haven't had them since
> I was a little kid. In fact, I never found the recipe in Mom's recipe
> box. She must've followed it straight from the cookbook. It's on my
> List of Things To Do.
>
>
> * Exported from MasterCook *
>
> Chocolate Drop Cookies
>
> Recipe By :Betty Crocker
> Serving Size : 36 Preparation Time :0:00
> Categories : Cookies/Bars
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup sugar
> 1 stick soft butter
> 1/3 cup buttermilk
> 1 teaspoon vanilla
> 2 ounces unsweetened baking chocolate -- melted and
> cooled
> 1 egg
> 1 3/4 cups all-purpose flour
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> 1 cup chopped pecans
> 1 cup raisins
> CHOCOLATE FROSTING
> 2 ounces unsweetened baking chocolate
> 2 tablespoons soft butter
> 2 cups powdered sugar
> 3 tablespoons hot water
>
> Heat oven to 375ºF. Grease cookie sheet. Beat sugar, butter,
> buttermilk, vanilla, chocolate and egg in large bowl with electric
> mixer on medium speed, or mix with spoon. Stir in flour, baking soda
> and salt. Stir in nuts.
>
> Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie
> sheet. Bake 8 to 10 minutes or until almost no indentation remains
> when touched in center. Immediately remove from cookie sheet to wire
> rack. Cool completely. Frost with Chocolate Frosting.
>
> CHOCOLATE FROSTING:
> Melt chocolate and butter in 2-quart saucepan over low heat, stirring
> occasionally; remove from heat. Stir in powdered sugar and hot water
> until smooth and spreadable. (If frosting is too thick, add more
> water. If frosting is too thin, add more powdered sugar.)
>
> Description:
> "This very old-fashioned cookie is a time-tested classic. It bakes
> up into a tender, cake-like cookie adorned with an incredibly fudgy
> chocolate frosting."
> Cuisine:
> "American"
> Copyright:
> "© General Mills, Inc. 1998"

On Fri, 20 Feb 2009 22:46:05 -0000, "Ophelia" >
wrote:

>Get thee behind me.............you naughty, bad, wicked lady!!!!!! How dare
>you post such things!!!
>
>O wiv her fingies in her earies!

You just want me behind you so you get first crack at the cookies! I
know your kind. Don't try to hide it!

Carol

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Damsel in dis Dress said...

>>Some sound a bit outlandish.
>
> Which one(s)?


Carol,

So many have gone by the group recently I began not to pay attention.

The Stripped and Naked cocktail sounded a bit sour and strong!!!

I have some of your better recipes in my recipe box. Thanks,

Best,

Andy

On Fri, 20 Feb 2009 17:09:18 -0600, Andy > wrote:

>Damsel in dis Dress said...
>
>>>Some sound a bit outlandish.
>>
>> Which one(s)?
>
>
>Carol,
>
>So many have gone by the group recently I began not to pay attention.

Guess it's time to hold back.

>The Stripped and Naked cocktail sounded a bit sour and strong!!!

I never would have tried them, based on the recipe. They were served
at a Twin Cities Cook-In, and everyone (that I know of) enjoyed them.

>I have some of your better recipes in my recipe box. Thanks,

You're welcome.

Carol

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"Andy" > wrote in message ...
> Damsel in dis Dress said...
>
>
> Carol,
>
> I meant to ask about your recent barrage of REC: posts. Maybe I missed an
> announcement but is RFR (rec.food.recipes) officially dead? Did you ever
> post
> over there?
>
> NOT that I mind your REC: posts!
>
> Just wondered.
>
> Some sound a bit outlandish.
>
> Best,
>
> Andy

So it's not okay to "barrage" RFC with recipe posts, which AFAIK involve
"cooking", but it's okay to barrage RFC with a gazillion irrelevant posts
about chuckles of the day and movies of the day and what you ate for
breakfast and every single other topic you start in order to generate
conversation here, most of which are stupid as hell and only vaguely related
to cooking? Yeah, that makes sense. I'd much rather wade through Carol's
recipes than your moronic dribble. If Carol only came to RFC in order to
post recipes, then I might see your point, but that isn't the case so....

Carol, keep your recipes coming! I've enjoyed every one of them! Andy,
you're an idiot.

Jinx

On Fri, 20 Feb 2009 16:18:31 -0600, Damsel in dis Dress >
wrote:

>This is a big-time childhood favorite of mine. Haven't had them since
>I was a little kid. In fact, I never found the recipe in Mom's recipe
>box. She must've followed it straight from the cookbook. It's on my
>List of Things To Do.
>
>
> * Exported from MasterCook *
>
> Chocolate Drop Cookies
>
>Recipe By :Betty Crocker
>Serving Size : 36 Preparation Time :0:00
>Categories : Cookies/Bars
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 cup sugar
> 1 stick soft butter
> 1/3 cup buttermilk
> 1 teaspoon vanilla
> 2 ounces unsweetened baking chocolate -- melted and
>cooled
> 1 egg
> 1 3/4 cups all-purpose flour
> 1/2 teaspoon baking soda
> 1/2 teaspoon salt
> 1 cup chopped pecans
> 1 cup raisins
> CHOCOLATE FROSTING
> 2 ounces unsweetened baking chocolate
> 2 tablespoons soft butter
> 2 cups powdered sugar
> 3 tablespoons hot water
>
>Heat oven to 375ºF. Grease cookie sheet. Beat sugar, butter,
>buttermilk, vanilla, chocolate and egg in large bowl with electric
>mixer on medium speed, or mix with spoon. Stir in flour, baking soda
>and salt. Stir in nuts.
>
>Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie
>sheet. Bake 8 to 10 minutes or until almost no indentation remains
>when touched in center. Immediately remove from cookie sheet to wire
>rack. Cool completely. Frost with Chocolate Frosting.
>
>CHOCOLATE FROSTING:
>Melt chocolate and butter in 2-quart saucepan over low heat, stirring
>occasionally; remove from heat. Stir in powdered sugar and hot water
>until smooth and spreadable. (If frosting is too thick, add more
>water. If frosting is too thin, add more powdered sugar.)
>
>Description:
> "This very old-fashioned cookie is a time-tested classic. It bakes
>up into a tender, cake-like cookie adorned with an incredibly fudgy
>chocolate frosting."
>Cuisine:
> "American"
>Copyright:
> "© General Mills, Inc. 1998"
I prefer this one myself:

Oatmeal Fudge Cookies
No-Bake Chocolate Oatmeal Cookies
his may be my all-time favorite cookie recipe. I don't remember where I got this
particular version of the recipe.
3 dozen cookies

3 cups(250 g) rolled oats
1 tsp(5 ml) vanilla extract
1 cup(120 g) chopped nuts, (optional)
2 cups(400 g) granulated sugar
1/2 cup(50 g) cocoa powder
1/2 cup(12 cl) evaporated milk
1/4 lb(120 g) butter

1 Combine oats, vanilla and nuts in a bowl and set aside.
2 Combine sugar, cocoa and evaporated milk in a heavy, 2-quart (2-liter) sauce pan.
3 Bring to a full rolling boil over medium high heat, STIRRING CONSTANTLY. Let boil,
while stirring, for 2 minutes.
4 Remove pan from heat and add the butter. Stir until butter is melted and
incorporated.
5 Quickly add oat mixture to pan and stir until well mixed.
6 Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.

If you want the oats to be less prominent, use quick-cooking oats. They will fall
apart somewhat in the final mixing.
A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway.
The cooking time at boil is important. Cooked too little the cookies will not set; too
much and they start to harden before you get them out of the pan.
These cookies are better the next day, if there are any left.

On Sat, 21 Feb 2009 02:55:55 -0600, "Jinx Minx" >
wrote:

>Carol, keep your recipes coming! I've enjoyed every one of them!

Thanks, Jinx! I'll probably post more when it gets a little warmer. I
only get out of bed to read e-mail, a little RFC, and Facebook, then I
hunker down again. It''s 55F in the house today, probably because of
the wind. It's been MUCH colder than this outside, and we've been
comfortable. I wonder if Crash generates that much body heat? LOL!

sf, I have no idea how you can live like this!

Carol

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On Sat, 21 Feb 2009 15:01:01 -0600, Damsel in dis Dress
> wrote:

>sf, I have no idea how you can live like this!

It takes intestinal fortitude, Carol - and a coat.



Give the Crashman a hug from me when you see him! Hope he mends well.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Jinx Minx wrote:

> So it's not okay to "barrage" RFC with recipe posts, which AFAIK involve
> "cooking", but it's okay to barrage RFC with a gazillion irrelevant posts
> about chuckles of the day and movies of the day and what you ate for
> breakfast and every single other topic you start in order to generate
> conversation here, most of which are stupid as hell and only vaguely related
> to cooking? Yeah, that makes sense. I'd much rather wade through Carol's
> recipes than your moronic dribble. If Carol only came to RFC in order to
> post recipes, then I might see your point, but that isn't the case so....
>
> Carol, keep your recipes coming! I've enjoyed every one of them! Andy,
> you're an idiot.

Thanks, Jinx, I think you saved a lot of us some typing.

ObFood: Served the last bowl of beef barley soup to a guest, who
couldn't stop talking about how wonderful it was and how she is going to
make it now, though she's never tried making it before.

ObRecipe: Ethiopian Pumpkin Stew
(Berberé spice mixture is a standard Ethiopian spice blend. I add it to
lentils, other legumes, and anything I want to call "Ethiopian". :-)

Ethiopian Pumpkin Stew

2-3 Tbs. olive oil (more or less to taste)
1 onion, diced
2-3 Tbs. berberé spice mixture
1 quart veggie broth (or use 2 veggie buillon cubes and a quart of
boiling water)
1 1/2 cups EACH pureed pumpkin and sweet potato (or 3 cups of any
combination of squash/sweet potato, mashed -- canned or frozen is fine, too)
2-3 medium potatoes
1 handful of cilantro, chopped

Sautee onions in olive oil until translucent. Add spice mixture and cook
another minute or so. Add broth and pumpkin/sweet potato and stir. Bring
to a boil, then reduce heat and simmer for at least 30 minutes. 30
minutes or so before serving, peel and dice the potatoes and add them to
the soup. Simmer at least 20-30 minutes, until potatoes are soft. Add
water to soup, if desired, to thin it down. Just before serving, stir in
cilantro.

Damsel in dis Dress wrote:
> On Fri, 20 Feb 2009 17:09:18 -0600, Andy > wrote:
>
>> Damsel in dis Dress said...
>>
>>>> Some sound a bit outlandish.
>>> Which one(s)?
>>
>> Carol,
>>
>> So many have gone by the group recently I began not to pay attention.
>
> Guess it's time to hold back.
>
>> The Stripped and Naked cocktail sounded a bit sour and strong!!!
>
> I never would have tried them, based on the recipe. They were served
> at a Twin Cities Cook-In, and everyone (that I know of) enjoyed them.
>
>> I have some of your better recipes in my recipe box. Thanks,
>
> You're welcome.
>
> Carol
>
>
Don't let the opinion of a single poster deter you from sharing recipes!
The rest of us may not always comment, but that doesn't mean we don't
appreciate what you do.

On Sat, 21 Feb 2009 23:56:59 -0800, Serene Vannoy
> wrote:

>Ethiopian Pumpkin Stew

Looks good, but where do you find the berberé spice mixture?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 22 Feb 2009 12:13:48 -0500, flitterbit >
wrote:

>Don't let the opinion of a single poster deter you from sharing recipes!
> The rest of us may not always comment, but that doesn't mean we don't
>appreciate what you do.

I wish more people would post recipes!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West