I saw these in December’s Southern Living. Thought you guys might be
interested.

*Melt chocolate in a heavy saucepan over low heat. Stir in sugar until
smooth. Gradually add milk, stirring until smooth. Bring to a boil over med
heat, stirring constantly. Boil, stirring constantly, 6 min. Remove from
heat, and stir in butter and vanilla. Store in refrigerator up to 3 weeks.
Serve warm over ice cream.

Yield 1 1/2 cups

Prep time: 2 minutes

Cook time: 8 minutes

From Kay Murphy in Austin, Texas

TO MAKE BLACK AND WHITE DOUGH: Place butter, vanilla, sugar, and
flour in the bowl of an electric mixer fitted with the paddle
attachment. Mix on medium speed until well-combined. Transfer to a
work surface. Divide the dough in half. Return one half to the mixer,
and add cocoa powder. Mix until well-combined. Wrap dough in plastic,
and store, refrigerated, until ready to use. TO ASSEMBLE THE COOKIES:
Place 20 ounces black dough between two 12- by 14-inch pieces of
parchment. Roll out to a 7- by 12-inch rectangle, about 1/3-inch
thick. Repeat with 20 ounces white dough. Chill both rectangles at
least 30 minutes. Place 12 ounces black dough between two 12- by
14-inch pieces of parchment. Roll out to a 4 3/4- by 12-inch
rectangle. Repeat with 12 ounces white dough. Chill at least 15
minutes. Place 6 ounces black dough on a clean work surface. Roll
into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6
ounces white dough. Wrap in parchment. Chill at least 15 minutes.
Remove top piece of parchment from the smaller black rectangle.
Unwrap white log, and place lengthwise on black rectangle. Using
bottom piece of parchment for support, wrap black dough around the
white log, pressing with fingers to seal seam. Roll log back and
forth to smooth seam. Repeat step with the black log and the smaller
rectangle of white dough. Remove the top piece of parchment from the
larger white rectangle. Place white log wrapped in black dough
lengthwise on the white rectangle. Using bottom piece of parchment
for support, wrap white dough around log, pressing with fingers to
seal seam. Roll log back and forth to smooth seam. Repeat step with
the black log wrapped in white dough and the larger rectangle of
black dough. Wrap both logs in parchment. Chill 1 hour. Heat oven to
375 degrees. Line two baking sheets with parchment. Remove parchment
from logs, and cut into 1/4-inch-thick rounds; place on sheets,
spaced 2 inches apart. Bake cookies until barely golden, about 15
minutes. Transfer cookies to a wire rack to cool. Bake or freeze
remaining dough. Store in an airtight container up to 2 weeks. Makes
about 7 1/2 dozen cookies.

NOTE: These cookies are made with a special rolling pin or cookie cutters.
——————— ——————
Beat eggs until very light and fluffy. Gradually add sugar; beat for 15
minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough
3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press
molds firmly to dough. Cut cookies apart and place on greased and floured
cookie sheet. Let dry overnight at room temperture, covered with paper
towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven
and immediately reduce temperature to 300 degrees F. Bake for 15 minutes.
Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor.
These cookies are very hard and may be used for dunking in coffee, tee or
cocoa. For Christmas, paint designs with egg yolk colored with food
coloring. Makes 6 dozen.

Mix thoroughly; form into small balls. Place on greased cookie
sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes.

Blend together margarine, cream cheese and vanilla; add sugar and mix
well. Add eggs, one at at time, beating well after each addition.
Gradually add sifted dry ingredients; mix thorougly. Stir in
pineapple, cherries, and nuts. Drop by rounded teaspoonfuls onto
three accordian pleated pans.* Bake at 350 degrees for 15 minutes. To
remove cookies easily, pull end of foil until cookies pop off. *To
make each pan, cut four 2 foot lengths of foil. Accordian pleat in 1
inch fold and place on a cookie sheet.

Combine pineapple, citrons, peels, cherries, raisins & currants in a
large bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let
stand overnight.

The next day, add the nuts & 1/2 c of the flour to the fruit mixture &
mix well. Combine the rest of the flour with the baking soda, salt &
cinnamon in a separate bowl, & mix well.

In a third bowl, beat the shortening for 30 seconds. Gradually add
the sugars, creaming well as you add them. Stir in the cornstarch.
Add the beaten shortening & sugars to the fruit. Gradually stir in
the flour mixture. Add the almond extract & the rest of the
grapefruit juice, stirring well until the mixture is well combined.

Preheat oven to 275F.

Grease a 10″ square cake tin. Line with brown paper & grease the
paper. Transfer the cake mixture to the cake tin. Press down gently.
Bake for 3 hours. Check after two hours. If the top is browning too
quickly, cover with some waxed paper.

After it is cooked, remove from the oven & place on a wire rack to
cool for 30 minutes. Gently remove cake from the tin & peel away the
paper. Let cool on wire racks till completely cooled. Wrap in waxed
paper & keep in a cool place.

If icing the cake, layer with marzipan & then decorate as desired.

~ Pick over bb’s, wash and set on paper towels to dry

~ Combine apple juice, vanilla, and couscous in a large saucepan and bring
to a boil.

~ Cook, stirring constantly until thickened & all juice absorbed. Remove
from heat.

~ Gently fold the bb’s into hot mix.

~ Rinse but don’t dry a 9×14 (inch) cake pan & pour the mix into it.

~ Chill until set, about 2 hours.

~ Cut into squares, and devour WITHOUT GUILT.

Variations:

Use strawberries in place of blueberries, top with unsweetened fruit jam
thinned with a little water, arrange fruit slices on top for decoration.

GARNISH
1 Dried jujube red dates; or
-more
White sesame seeds

(Hung choa nein gao)

Line a 9-inch round cake pan with plastic wrap. Set aside.

Sift sweet rice flour once and set aside. Break sugar into pieces in a
mixing bowl and pour the warm water over it. Stir with a wooden spoon to
dissolve sugar. Gradually add flour and stir until the batter is smooth.
You may need to add a little more warm water.

Scrape batter into prepared cake pan and smooth top with a spatula.
Decorate top of cake with dates.

Set up a steamer, using either a bamboo steamer over a wok or one
improvised by putting a metal rack in a stock pot. Place cake pan in
steamer or on rack and fill pot with boiling water to within two inches of
bottom of cake pan. Cover and steam cake about 1 hour over high heat. Be
sure to check water level frequently and replenish as needed.

Cake is done when firm to the touch. Remove from steamer and sprinkle with
sesame seeds. Let cool. Serve at room temperature or cold. May be covered
with plastic wrap and refrigerated up to one week. Cold slices also may be
pan-fried in a little oil until both sides are crispy. Serves 16-20.

Note: Water-ground glutinous rice flour and jujube dates are available in
Asian markets.

NOTES : Cal 211.8 Total Fat 0.4g Sat Fat 0.1g Carb 50.7g Fib 0.7g Pro 1.7g
Sod 12mg CFF 1.7%