September 22 - National White Chocolate Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pistachio White Chocolate Chip Cookies
Categories: Cookies, Snacks, Desserts, Nuts, Chocolate
Yield: 72 Servings

1 c Unsalted butter; room temp
1 c White sugar
1 c Dark brown sugar; packed
2 Eggs
2 tb Milk
2 ts Vanilla extract
2 1/2 c Flour
1 ts Baking soda
1 ts Baking powder
1 ts Kosher salt
1 c Rolled oats
1 1/2 c Coarse chopped pistachios;
- raw, unsalted
1 1/2 c White chocolate chips

Set the oven @ 350ºF/175ºC. Cream the butter and sugars
together on high speed for three minutes.

Add the eggs, milk, and vanilla and beat for 3 minutes,
being sure to scrape down the sides of the bowl to ensure
even mixing.

In a separate bowl combine the flour, baking soda, baking
powder, salt, and rolled oats. Add the dry ingredients to
the butter mixture slowly, being sure to scrape down the
sides and bottom of the bowl once or twice to ensure even
mixing.

Fold in the pistachios and white chocolate chips. Drop
heaping teaspoonfuls onto parchment lined cookie sheets,
add an extra pistachio or two on top of each bit of dough
for decoration if desired.

Bake for 8-10 minutes or until golden brown. Allow to set
up on the cookie sheets before moving to a baking rack to
cool completely.

Makes 6 dozen.

RECIPE FROM: Garrett McCord of Vanilla Garlic

Meal Master Format by Dave Drum - 17 January 2008

Uncle Dirty Dave's Archives

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September 22 - National White Chocolate Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chocolate Peppermint Fudge
Categories: Dairy, Chocolate, Candy
Yield: 2 Pounds

1 1/2 ts + 1/4 c butter; softened,
- divided
2 c White sugar
1/2 c Sour cream
12 oz White baking chocolate; in
- 1 oz squares, chopped
7 oz Jar marshmallow cream
1/2 c Crushed peppermint candy
1/2 ts Peppermint extract

Line a 9" square pan with foil. Grease the foil with
1 1/2 teaspoons butter; set aside.

In a large heavy saucepan, combine sugar, sour cream and
remaining 1/4 cup butter. Cook and stir over medium heat
until sugar is dissolved. Bring to a rapid boil; cook
and stir until a candy thermometer reads 235ºF/113ºC
(soft-ball stage), about 5 minutes.

Remove from the heat; stir in white chocolate and
marshmallow creme until melted. Fold in peppermint candy
and extract. Pour into prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Gently peel off foil;
cut fudge into 1" squares. Store in the refrigerator.

Sue Schindler, Barnesville, Minnesota

Makes: 2 pounds

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

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