
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
Ethnicity:
Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Bulgarian cuisine Canadian cuisine Chinese cuisine Croatian cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Italian cuisine Japanese cuisine Jewish cuisine Mexican cuisine Moldovan cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Turkish cuisine US cuisine
Time:
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Cooked by: Chef / Ethnicity: Afghan cuisine / Last Modified: 3/24/2004 / Number of Servings: 30 |
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Ingredients: 7 Ounce(s) Butter 1/2 Cup(s) Sugar 1 1/4 Cup(s) Flour 1/4 Cup(s) Cocoa 2 Cup(s) Cornflakes 7 Ounce(s) Cooking chocolate 1/2 Cup(s) Cream |
Directions: Cream butter and sugar till light and fluffy. Sift flour and cocoa. Stir
into creamed mixture. Fold in cornflakes. Spoon mounds of mixture onto a
greased oven tray, gently pressing together. Bake at 350 (180) for 15
minutes or until set.
When cold, ice with chocolate icing and decorate with walnut if desired.
Makes 30.
MELTED CHOCOLATE ICING: Break chocolate into top of double boiler or a
small bowl. Add butter and cream. Set over hot water and heat, stirring
constantly, until it has melted and thickened slightly. Set aside until
cool. Beat thick before using.
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