Appaloosa Journal

DEC 2018

Appaloosa Journal is the official publication of the Appaloosa Horse Club, the international registry for the Appaloosa horse.

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cooking with norman 12 Appaloosa Journal Deember 2018 Christmas Happy Holidays! I don't think we've done cookies since the first issue of this col- umn. So lets bring on some cookies and an interesting drink idea! I hope that you all have a great, wonderful and safe Hol- day Season. I hope the weather is not to frightful this month. I do enjoy staying in and having a nice warm beverage while I snuggle under a blanket. See you all next year! Merry H me made KitK at Ba rs INGREDIENTS: k 75 club crackers k 1 cup butter k 2 cups graham cracker crumbs k 1 cup firmly packed brown sugar k 1/2 cup whole milk k 1/3 cup sugar k 2/3 cup creamy peanut butter k 1/2 cup semi-sweet chocolate morsels k 1/2 cup butterscotch morsels DIRECTIONS: Line an ungreased 13x9 baking pan with 1 layer of crackers, cutting to fit if necessary. In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (begin timing 5 minutes from when you see the first bubbles). Remove from heat, and spread half of but- ter mixture evenly over crackers. Place another single layer of crackers over the butter mixture, cutting to fit. C l Whip Snickerd dles INGREDIENTS: k 1/3 cup sugar k 1 egg k 1 1/2 tsp. ground cinnamon k 1 pkg. (2 layer) yellow cake mix k 1 tub (8 oz.) cool whip topping, thawed DIRECTIONS: Heat oven to 350 degrees. Combine sugar and cinnamon in medium bowl. Beat remaining ingredients in large bowl with mixer until blended (dough will be thick and sticky). Use 2 small spoons to drop dough into sugar mixture; toss until dough is evenly coated. Place 2 inches apart on parchment- covered baking sheets. Bake 13-15 minutes or until edges are lightly browned. Cool on baking sheet one minute, then put on cooling rack. &

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