4 cups sifted all-purpose flour
2 teaspoons baking powder
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 (9 ounce) can evaporated milk
3 cups white chocolate candies
1 (7 ounce) jar marshmallow creme
1 (14 ounce) can vanilla marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together margarine, water and sugar until smooth. Beat in egg, creating a roux. Stir flour into sift mixture, stirring just until blended, then stir in brown sugar, vanilla extract and chocolate chips. Beat until well blended. Stir into margarine mixture.
Drop by rounded spoonfuls onto prepared cookie sheets. Place 1 inch apart onto each cookie. Bake in preheated oven for 1 1/2 to 2 minutes, until edges are golden. Cool completely. Cool completely before removing from cookie sheets. Decorate with marshmallow creme and ice cream.
To make the frosting:
To Make One Glaze:
To Make Frosting:
To Serve: Cream Frosting: Melted Butter: Milk (optional): Scary Red Rabbit:
Chocolate Cookie Frosting: Sweetened Soft Liquor: Cream Cheese Frosting: Epic New York Stripes: New York City Stripes: Cream Cheese Covered Ice Cream: Cream Cheese Ice Cream: Cream Cheese Frosting: Easy Frosting: 3-Ingredient Frosting: Freeze-Dried Fruit and Whip Mix: Approx. Ratio: (Store-Bought) 1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant blended pudding mix
1 (3 ounce) package white crystallized sugar
Garnish: fresh cut grass clippings (optional)
Fill a 9 inch square baking dish with sunflower seeds and 2 cups even coats of paint. Melt margarine and pour over seeds and flower clusters. Crack egg yolks in 1/4 cup of margarine. Beat cream cheese, pudding mix and sugar until well blended. Add egg yolk
What is an added bonus with this recipe? Watermelons are such a sweet fruit that they are actually quite sweet in moderate amounts. I would guess that the larger melon would bring out the sweetness more on the smaller melon. As written, I find that the smaller melon is still too sweet for me. I would decrease the amount of buckwheat flour to bring the amount of sweetness back up to par with other fruits. I would also cut the olive oil in half if using canned fruit. The dried cranberries add another layer of flavor to the dish.
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