|Chez Panisse Cooking|
|by Paul. Bertolli|
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse.
Results 1 - 10 of 37 for buckeye cookies
Result Page: 1
Thoroughly mix butter, ... balls-use toothpicks for dipping. Leave a small space open at top to give appearance of a buckeye. Put on waxed paper to dry.
Made after the eye of the deer. Mix (blend) peanut butter, butter and sugar (with hands is best) until creamy and smooth. Form balls about the size ...
Mix together; refrigerate overnight. Roll into balls. Melt 1/3 block paraffin wax and 12 ounces chocolate chips. Melt over hot water. Dip balls 3/4 ...
Mix all above ingredients. Make this mixture into balls about the size of walnuts. Lay them on a cookie sheet, refrigerate for at least 1 hour. Melt: ...
Preheat oven to 350 degrees. In mixer bowl, combine cake mix, oil and egg. Beat until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, ...
Mix above ingredients ... and stick in cookie. Dip in melted chocolate or peanut butter chips. Put on waxed paper and chill until set. Makes 75 cookies.
Place alone in a large wasting pan. Take knife and cut into it. Turn out on counter top and work until smooth, take small amount and roll into 1 inch ...
Beat peanut butter, butter and vanilla in a bowl. Add sugar and flour until mixed. Roll dough into little balls. Dip each ball into the melted ...
Cream sugar, peanut butter and butter. Use hands to mix well. Roll into small balls (1/2" to 3/4"). Put on waxed paper lined pans. Then over hot ...
Blend together: Add: ... cookie and dip frozen cookies in chocolate leaving the top of the cookie uncovered with chocolate so it looks like a buckeye nut.
Result Page: 1
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