Half Moons Ii Recipes

Steps:

• Lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
• In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time.
• In a large bowl, add flour and make a well in the center. Add eggs and mix well; add water and adjust with flour and water as needed. Dough should be elastic, but not sticky.
• In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge.
• Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.

Steps:

• Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
• Divide dough in half and chill until easy to handle (3 hours or so).
• To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
• Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
• Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.

Steps:

• Cream together shortening and sugar and then add beaten egg and vanilla.
• sift together flour, baking powder, baking soda, salt and nutmeg.
• add alternately mixture of sifted flour ingreidents and the soured milk to the creamed shortening mixture batter should be thick drop by tablespoons (one on top of the other to give it height one unlevel on bottom one level on top) onto cookie trays bake at 375 for 8-10 minutes until lightly brown on bottoms.
• cool completely and frost one side with pure white frosting and the other with dark chocolate frosting you can make your own or used canned.
• If the batter comes out soupy or sticky I add additional flour

Steps:

• In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

Steps:

• 1. Preheat oven to 350°.
• 2. Sift together flour, baking powder, and baking soda in a medium bowl and set aside.
• 3. Put sugar, butter, cocoa and salt in bowl of mixer and beat on medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until smooth; repeat with remaining milk and flour mixture.
• 4. Spoon or pipe batter onto parchment-lined baking sheets, making 3'' rounds 2'' apart. Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.
• 5. Frosting - Chocolate: Melt chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners' sugar, corn syrup, vanilla, salt and 6 tbsp. boiling water - mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep warm in a double boiler over low heat.
• 6. Frosting - Vanilla: Put sugar, butter, shortening, milk, vanilla and salt in a bowl. Beat on low speed to mix, then increase to medium and beat until light and fluffy.
• 7. Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. vanilla icing.

Steps:

• 1. ON parchment or wax paper lined pan, place 12 crackers, face down.
• 2. IN a small microwavable bowl, combine the marshmallow creme and peanut butter. Microwave on HIGH 15 sec.; stir until well blended. Place in resealable plastic bag and snip off 1 corner. Pipe about 1 Tbsp. of the mixture onto each cracker. Top with the 12 remaining crackers. Compress sandwiches gently to press the filling to the edges without breaking the crackers. Refrigerate until slightly firm.
• 3. DUNK each cracker sandwich halfway into the chocolate; place on the parchment paper. Sprinkle with chopped peanuts (if desired) while chocolate is still warm. Refrigerate 20 min. to set.