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1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips
1 or 2 (10 ounce) packages white chocolate chips, your choice
1 to 2 tablespoons shortening (do not use butter, margarine, spread or oil)
Additional mini semi-sweet chocolate chipsIn a large bowl, beat butter, sugar and vanilla extract until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup mini chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.Preheat the oven to 350 degrees F.For mummy body, roll 1 tablespoon dough into 3 1/2-inch long carrot shape; place on ungreased cookie sheet.For head, roll 1 teaspoon dough into a ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.Microwave 1 2/3 cups (10 ounces) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl on high for 1 minute; stir until chips are melted.Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper. If mixture begins to thicken, return to microwave for a few seconds. Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use wooden pick to score lines in body and on face to resemble mummy. Place two mini chocolate chips on each for eyes.Store, covered, in cool dry place.
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Preheat oven to 375?F. Lightly grease a baking sheet. In a saucepan melt chocolate over low heat. Let cool. In a small bowl mix flour, baking powder and salt. In a medium bowl beat margarine and sugar until creamy. Stir in egg, vanilla and chocolate. Add flour mix and mix all well, forming a sti (Upload by user)
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# Wash the rice and boil for 15 minutes in the water with the salt # Peel and chop the apple and onion then fry in the margerine for 5 minutes # Stir in the flour, curry powder, lemon juice and a pinch of salt then graduallly add the water # Heat the curry sauce until it boils, st (Upload by user)
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# Place all the ingredients, apart from the chicken, into a shallow bowl and mix well # Add the chicken quarters to the marinade and leave for 3 hours at room temperature # Line a grill pan with foil then place the chicken quarters on the grill rack # Grill for 20-30 minutes, or u (Upload by user)
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# Pour the water into a saucepan then add the granulated sugar, syrup and brown sugar # Heat the mixture, stirring continuously, until the sugar is dissolved # Blend in the butter and continue cooking without stirring until the mixture has reached a temperature of 240F (use a deep fat (Upload by user)
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