Gifts From The Kitchen

Betty Crocker and Pillsbury are now owned by the same company and the small size cookbooks you can buy in the grocery store aisles are now put out with both names on them. This book Betty Crocker  Gifts from the Kitchen was printed and displayed till the end of Dec. 2011. These type (food gifts to make) are among some of my favorites. 

I like making food gifts, though often they don’t make it out of the house.

  Sue and I both found things to make. The Caramel Sauce Sue made and shared with us was excellent and we were really pleased that the Triple Cheese Log was so good. We gave one away and ate the rest. Cheese logs are one of my weaknesses. 

  I made the Billionaires for Bettie’s daughter and she hid them as she did not want to share. If you find a copy of this book, I would surely recommend you buy it. Great recipes and good ideas for food gifts.

Smoked Almond Triple Cheese Logs

Chocolate Billionaires

Divine Caramel Sauce

Citrus Curd

Family Favorites - Snickerdoodles

  This recipe is one I have used since I bought this cookbook in 1963. Betty Crocker’s Cooky Book. Betty Crocker (General Mills) reprinted it in later years and the recipes are the same if you can’t find a earlier edition.

  One of the secrets to them is NOT to roll them in the cinnamon and sugar. Just dip the tops in. They burn on the bottom otherwise, and to keep them crispy and not hard, do not add more flour or use all shortening or all butter but the half and half of each that the recipe calls for. This is a all time favorite with most men and children.
Snickerdoodles  

1 cup shortening (half butter or margarine) I always use butter.

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 teaspoons cream of tartar (spice section of store)

1 teaspoon baking soda

1/4 teaspoon salt

Dip mixture:

1 1/2 tablespoons sugar

1 1/2 teaspoons cinnamon. (if you are using a better grade of cinnamon it won’t take as much)

Preheat oven to 400°. Mix shortening and butter, sugar and eggs thoroughly.

Measure flour, whisk in cream of tartar, soda and salt. Stir into butter, sugar, egg mixture. Shape dough in 1 inch balls. Dip into cinnamon and sugar mixture

Place 2 inches apart on cookie sheet (they will spread) Bake 8 to 10 minutes. These cookies puff up at first, then flatten out. Makes about 5 to 6 dozen.

Happy Thanksgiving

Thanksgiving, after all, is a word of action.

  ~W.J. Cameron

Happy Thanksgiving

Myrna and Sue

Mocha Cinnamon Fingers

I like bar cookies – they make a lot of cookies in a hurry.  This is a real quickie – your frosting is simply melted chocolate chips.  We liked the coffee-cinnamon chocolate combination too.   

I use a cheap paper plate to measure out dry ingredients, like the flour and cinnamon in this recipe – Myrna likes waxed paper for the same purpose.  I like my covered bar cookie pan for carrying cookies like these.

Try these cookies  from "Better Homes & Gardens Cookies for Christmas"  for a nice addition to your cookie tray or to bring to work – it makes quite a few.                     

Mocha Cinnamon Fingers

  2          Teaspoons  Instant Coffee Granules

     1/2   Teaspoon  Water

     1/2   Teaspoon  Vanilla Extract

  2          Cups  Flour, All-purpose

  1          Teaspoon  Cinnamon

  1          Cup  Butter

     1/2  Cup  Sugar

     1/2  Cup  Brown Sugar -- packed

  1         Large  Egg Yolk

  6        Ounces  Chocolate Chips -- 1 cup

  1        Cup  Pecans or walnuts, finely chopped

In a small bowl or custard cup, stir together the coffee, water and vanilla until coffee granules are dissolved.  In a medium bowl, stir together flour and cinnamon.

In a large mixer bowl, beat butter till softened.  Add sugars and beat until fluffy.  Add egg yolk and coffee mixture and beat well.  Gradually add flour mixture, beating till well mixed.  Press evenly into an ungreased 15 x 10 x 1" baking pan.

Bake in a 350° oven for 15 to 18 minutes or until done.  Immediately sprinkle chocolate pieces over top.  Let stand till chocolate is softened, then spread evenly.  Sprinkle with nuts.  Cut into barns while warm.  Cool.

2013 Cost:  $ 5.51 using pecans

 Yield:  "4 Dozen"

Per Serving: 100 Calories; 7g Fat (56.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 40mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.

Scandinavian Almond Bars

  Made cookies today. We are going to have to go on a diet of no cookies for a while.

These Scandinavian Almond Bars from the Better Homes and Garden Cookies for Christmas were not hard to make, but I did have to chill the dough before rolling into a log and patting out. They were just to sticky. My kitchen was warm as I had made cupcakes earlier so that did not help. I still think that they need to be chilled which the recipe does not call for. 

  Also the cookie sheet looked wide enough, but the cookies spread and barely fit on the sheet. I will use a bigger pan next time. 

  You must cut these while they are warm, but not hot as I tried to with the first batch. I waited till they were cooled down some and they cut without tearing. Everyone thought they were excellent and I will make them again. Bettie’s boss is very fond of almond so these were mainly for him. A late edition to this post, Eric got his cookies and thought they were outstanding. Being the nice guy he is, he shared them and they received rave reviews from all. 

Scandinavian Almond Bars

1 ¾ cups all purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup butter

1 cup sugar

1 egg

½ teaspoon almond extract

Milk

½ cup sliced almonds coarsely chopped

Almond icing for a drizzle if desired

  Stir together the flour, baking powder and salt. Set aside. In a large mixer bowl, beat butter till softened. Add sugar and beat till light and fluffy. Add egg and almond extract. 

Beat till well mixed. 

   Beat in the flour mixture till well blended. Chill for at least ½ hour. Divide dough in 4 parts. Form each part into a 12 inch roll. On an ungreased cookie sheet, place two rolls. Pat each out to 3 inches wide keeping in mind that these spread. Brush the cookie rolls with milk and sprinkle with the chopped almonds. Do the same with the other two parts of the dough. Bake each pan for 12 to 14 minutes in a 325° oven. Bake till the edges are light brown. Cool on pan on wire rack. When still warm, cut in one inch wide strips on the diagonal. Let them finish cooling on wire rack off of the pan till cold. Drizzle with icing if desired. 

Almond Icing

1 cup powdered sugar

¼ teaspoon almond or vanilla extract

Just enough milk till it is thin enough to drizzle from a spoon

Chocolate Mint Creams

At first, I had a little trouble finding the pastel mint kisses for these cookies from "BH & G Cookies for Christmas" – but then I found them at Walmart and at both of the Amish groceries we frequent!  I remembered them from years ago, and hadn't even looked for them until recently. 

The cookbook recommends letting the kisses melt on the cookies and then frosting them – the ones I found didn't melt all that well, even putting them back in the oven, so we settled on just putting them on top and letting them melt so they stuck to the cookie – the were bright and pretty that way.  They actually cool to a delicious crisp cookie, although they are very soft when they come out of the oven.

Chocolate Mint Creams

  1 1/4   Cups  Flour, All-purpose -- 5 3/4 ounces

     1/2   Teaspoon  Baking Soda

     2/3   Cup  Brown Sugar -- packed , 5 1/3 ounces

  6          Tablespoons  Butter

  1          Tablespoon  Water

  6          Ounces  Semisweet Chocolate Chips -- 1 cup

  1          Large  Egg

     1/2   Pound  Pastel Kisses

Stir together flour and baking soda.  In a medium saucepan, heat and stir together brown sugar, butter and water over low heat until butter is melted.  Add chocolate chips and heat and stir until chocolate is melted.  Pour into a large mixing bowl and let stand for 10-15 minutes until cooled.

Beat egg into chocolate mixture; stir in the flour mixture till well mixed.  Dough will be soft.  Cover and chill for 1 to 2 hours or till easy to handle.

Shape into 1 inch balls.  Place 2 inches apart on an ungreased cookie sheet.  Bake in a 350° oven for 8 minutes.  Remove and immediately top each cookie with a mint.  Return to the oven and bake about 2 minutes more or till cookies are done.  Swirl the melted mints with a knife to frost cookies.  DO NOT OVERBAKE - they are very soft when they come out of the oven.  Let cool on the pan a few minutes before moving to a wire rack to cool.

2013 Cost:  $5.59 or 12¢ per cookie or 96¢ per dozen.

  "4 Dozen"

Per Serving: 51 Calories; 3g Fat (44.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 30mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Sunday in Iowa

In historic Stone City, Iowa

built of locally quarried limestone

Cookies For Christmas

Click on the photo for a larger view

Who can’t get excited about another Christmas cookie book?  Not us – we love ‘em.  This book from Better Homes and Gardens, Cookies for Christmas, published in 1985, has a lot of old favorites, and some recipes with a new twist.  The recipes are excellent, and there are nice photos showing any special techniques needed to get the decorative appearance.

I tried to persuade Myrna to do the “meringue turtledoves” on the tray on the right, but it was a non-starter, even for someone like her who likes a challenge.  There were still cookies we haven’t tried before, and lots of recipes you’ll recognize from Grandma’s or Mom’s kitchen.  If you don't have their recipe, chances are you'll find it in this book.

It was enough to get us busy baking.

Chocolate Mint Creams

Scandinavian Almond Bars

Mocha Cinnamon Fingers

Family Favorites - Oatmeal Carmelitas

  The Holidays are the time for Cookies. Rolled, drop, molded or bar. Any type of cookies is usually welcomed and most cookies will freeze well.   

  Getting together with friends for a cookie exchange is always fun also. Try these bar cookies the next time you are planning to bake, Good any time of the year. 

  Notice the ice cream topping, earlier versions of these bars called for unwrapping caramels and melting them with cream. This saves quite a lot of work and is just as good. A good idea to keep in mind. The flour gives it a little better consistency for baking.
Oatmeal Carmelitas

Pillsbury Cookies, Cookies and more Cookies 1980

Crust

2 cups all purpose flour

2 cups quick-cooking oatmeal

1 1/2 cups firmly packed brown sugar

1 teaspoon soda

1/2 teaspoon salt

1 1/4 cups butter softened

Filling

6 ounce package (1 cup) semi-sweet chocolate chips

1/2 cup chopped nuts

12 ounce jar (1 cup) caramel ice cream topping

3 tablespoons flour

Heat oven to 350°F. Grease 13x9 inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all crust ingredients until crumbly. Press half of crumbs, about 3 cups into prepared pan (save rest of crumbs for topping).

Bake at 350° for 10 minutes, sprinkle with chocolate chips and nuts. Blend caramel topping and the 3 tablespoons flour; drizzle over chocolate and nuts. Sprinkle with the reserved crumbs. Return to oven and bake 18 to 22 minutes or until golden brown. Cool completely; cut into bars. 36 bars

Chilling will make cutting easier and they will come out of the pan better.

Mini Amaretto Cakes

I do not think you can go too far wrong with a recipe from Better Homes and Gardens. I have been using their cookbooks and special issues for many years. This recipe is for Mini Amaretto Cakes from their 2006 issue Holiday Baking. Many of these older magazines will show up at book sales or rummage sales. They are almost always worth buying. The older recipes do not use a lot of mixes or oddball ingredients.
  Now, this recipe does call for Amaretto and I would not try to make it without the liqueur. It is an essential ingredient for the cakes and they are not a cake I would feed to a younger person either. As the Amaretto is in the syrup poured on the cool cake it will not cook away as it would in baking. Strictly adult, well we need something special also, right!
  Now that I have you in the mood, do try these. I think they would work well with any liqueur, maybe an orange liqueur or how about Rum. They are a little work, but well worth the fuss. If you do not have the mini pans use a large bundt pan.

Mini Amaretto Cakes
PREP: 45 minutes  BAKE: 20 min. (small pans), 40 min. (6 cup pan)  OVEN: 325°
¾ cup softened butter                                   
3 room temp eggs
1 ½ cup all purpose flour                              
1 teaspoon baking powder
¼ teaspoon ground nutmeg                          
¾ cup sugar
¼ cup amaretto                                             
1 teaspoon grated lemon or orange peel
½ teaspoon vanilla
  Amaretto Syrup
⅓ cup granulated sugar
2 tablespoons packed brown sugar
¼ cup water
2 tablespoons corn syrup
½ cup amaretto
  Grease and flour your pans, using a pastry brush will make it easier to grease the pans.
  In a small bowl, mix the flour, nutmeg, and baking powder. Set aside. 
Beat butter till soft and add sugar slowly. Beat till light and fluffy, about 6 minutes. Beat in Amaretto vanilla and lemon peel. Add eggs one at a time beating till mixed in. Scrape bowl after each egg is added. 
  Slowly add the flour mixture and beat just until combined. Fill pans and bake until a toothpick comes out clean, about 20 to 25 minutes for small pans, and 40 to 45 for one larger pan. Cool in pan for ten minutes and then cool the cakes on wire rack.
  While they are cooling, make the syrup. Combine everything except the Amaretto. Cook stirring until the sugar is dissolved and mixture starts to bubble. Remove from heat and let cool 5 minutes.
  Poke holes all over the cakes and spoon or brush the syrup mixture over cakes, letting it soak in. Do this over a sheet pan on a wire rack. It will take a few minutes to soak in, and you can keep adding the syrup until it is gone. I used all of the syrup except for the one cake, Bettie’s daughter ate before it got cool, NO syrup on it. 
  You can bake the cakes ahead and keep chilled till you are ready to use, keeping them refrigerated

Buttery Herb Crackers

Crackers are one of the make-it-yourself things I haven’t mastered.  No recipes I've tried are as good as what I can purchase.  So, when I saw this recipe and knew I had the fresh herbs potted up, I had to try them.  The recipe is certainly easy, with no cutting fat into the flour.  The only problem I had with the directions was cooling the flour mixture.  For my second pan, I chilled the dough in the refrigerator before rolling it out, and it was much, much easier to handle, just like piecrust is, and I could roll them thinner. 

The flavor was really good, we liked them, and they improved overnight.  They need to be cold to crisp up.    

Your guests will enjoy something a little savory during the holidays along with all the sweets.  We liked these with a little wine and some slivers of white cheddar as an appetizer.                

Buttery Herb Crackers

     ½   cup  Butter

     ½   cup  Milk

  1        tablespoon  Sugar

  1        teaspoon  Fresh Thyme -- snipped

  1        teaspoon  Fresh Chives -- snipped

  1        tablespoon  Fresh Dill -- snipped

  1 ½   teaspoons  Kosher Salt -- or sea salt

     ¼   teaspoon  Black Pepper -- freshly ground

  2        cups  Flour, All-purpose

Preheat oven to 375°.  In a medium saucepan, heat butter and milk over medium-low heat just until butter is melted.  Remove from heat.  Let stand 10 minutes to cool slightly.  Stir in sugar, thyme, chives, dill, 1/2 teaspoon salt, and the pepper.  Add flour; stir just until combined (dough will be stiff).  Divide dough in half. (I think chilling 15 minutes or so helps here).

On a lightly floured surface, flatten one dough portion into a rectangle.  Roll into a 14 x 9" rectangle that is slightly less than 1/8" thick.  Using a fork, prick dough all over.  Sprinkle with 1/2 teaspoon of the salt.  Using a fluted pastry wheel, cut into 2 x 1 1/2" rectangles.  Transfer to ungreased or parchment lined baking sheets. Repeat with remaining dough and salt.

Bake about 12 minutes or just until crackers are lightly browned and firm to the tough.  transfer to wire racks.  Cool.

About 84

To bake ahead, prepare and bake as directed.  Layer crackers between sheets of waxed paper in an airtight container; cover.  Store for 3 days at room temperature or freeze up to 3 months.

  "Better Homes and Gardens Holiday Baking 2006"

Per Serving: 22 Calories; 1g Fat (48.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 46mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Maple Hazelnut Bars

  I really need to get over the baking trend at our house. However, I could not resist these Maple Hazelnut Bars from Better Homes and Gardens Holiday Baking 2006. Hazelnuts are my favorite of the nuts and I measured  out what I needed and  saved the rest for me to snack on.

  These are so good, very rich, so you need to cut them into very small bars. I would leave the chocolate drizzle off the next time as they are very good without it. It will remind you of pecan pie only in a bar. Great to take to a afternoon tea or evening dessert party.

Maple Hazelnut Bars

PREP: 25 MINUTES  BAKE: 35 MINUTES   OVEN: 350°

2  (3 ounce pkgs.) cream cheese softened

1 ½ cups packed brown sugar (divided)

½ cup butter, softened

1 teaspoon vanilla

2 cups all purpose flour

3 eggs

⅔ cup light corn syrup

¼ cup pure maple syrup or maple flavored syrup

¼ cup whipping cream

¼ cup butter, melted

⅛ teaspoon salt

2 cups chopped hazelnuts toasted

2 ounces semi-sweet chocolate, ½ teaspoon shortening

  Preheat oven to 350°. Lightly grease a 13 x 9 baking pan. 

For crust: In a large bowl, combine cream cheese, ½ cup of the brown sugar, the half cup of softened butter and vanilla. Beat with an electric mixer until well mixed. Add flour stirring by hand if necessary to get it all mixed in. Pat into prepared pan. Bake for 15 to 18 minutes or until edge is lightly brown.

  For Filling: In a bowl, beat eggs with a fork. Stir in remaining brown sugar, the corn syrup, maple syrup, whipping cream, the ¼ cup melted butter and the salt. Mix well. Stir in the nuts. Pour filling over crust in pan. Bake for 25 to 30 minutes or until mixture is golden. Cool in pan on a wire rack. When cool, drizzle with the chocolate, shortening melted together and cooled. Really not necessary for the taste is great without it.

Chocolate Peanut Brownies

This is a triple-peanutty triple-layer brownie from “Better Homes and Gardens Holiday Baking 2006", with peanuts, peanut butter chips and peanut butter in the frosting!    It seems a little fussy, but it went together easily.   I have to admit I buy graham cracker crumbs for recipes like this to speed up the process.  The layered bars are really pretty on a holiday cookie tray.

Chocolate Peanut Brownies                          

Crust

  1 1/2     Cups  Graham Cracker -- finely crushed (4 ½ ounces)

     1/4     Cup  Sugar

     1/4     Cup  Peanuts -- finely chopped

     1/2     Cup  Butter -- melted

                        Brownie Filling

     1/2     Cup  Butter

  2            Ounces  Unsweetened Chocolate -- cut up

  1            Cup  Sugar (7 ounces)

  2            Large  Eggs

  1            Teaspoon  Vanilla

     2/3     Cup  Flour, All-purpose (3 ounces)

     1/2     Cup  Peanut Butter Chips (3 ounces)

                        Peanut Butter Frosting

     1/4     Cup  Butter

  2            Tablespoons  Peanut Butter

  2            Cups  Powdered Sugar – divided (8 ounces)

  1            Tablespoon  Milk – plus additional 2-3 Tbsp.

     1/2     Teaspoon  Vanilla Extract

Preheat oven to 350°.  For crust:  Combine graham crackers, 1/4 cup sugar and chopped peanuts.  Stir in the melted butter.  Press into an ungreased 11 x 7 x 1 12" baking pan.  Bake for 5 minutes; cool.

For filling; in a heavy large saucepan, (I used a  quart glass measuring cup and the microwave), combine the butter and chocolate; heat and stir over low heat until melted.  remove from heat.  Add the remaining 1 cup of sugar, the eggs, and vanilla; stir just until combined.  Stir in flour and peanut butter chips.  Spread evenly over crust.  Bake for 20 minutes.

Cool in pan on a wire rack.  Spread with Frosting.  Cut into 20-21 bars.  Garnish with peanut halves.

Frosting:  In a bowl, combine 1/4 cup butter and 2 tabalspoons peanut butter; beat with an electric mixer on low speed for 30 seconds.  Gradually add 1 cup powdered sugar, beating well.  Beat in 1 tablespoon milk and 1/2 teaspoon vanilla.  Gradually beat in remaining powdered suar and enough milk to make a frosting that spreads easily.

Sunday in Iowa

Chainsaw carving art...

a morel mushroom from a dead tree trunk

In Mitchell Park, Polk County, Iowa
Folks in Iowa love Morels...mushroom hunting is a real Spring rite of passage here - everyone has their "secret" spot to find them.

Holiday Baking

This weeks cookbook is from Better Homes and Gardens. Holiday Baking from 2006. Here is a mixture of baking recipes. Everything from cakes, breakfast specials, crackers, pies and of course cookies. 

  There is a simple gingerbread house to make and directions for dressing up boughten cookie dough mix for when you need those cookies in a hurry.

  Better Homes and Gardens are numbered among my favorite cookbooks and cooking magazines and this one is no exception. 

 Here are a few recipes to get you started and in the mood for the Holidays.

Good Baking!

Chocolate Peanut Brownies

Maple Hazelnut Bars

Buttery Herb Crackers

Mini Amaretto Cakes

Family Favorites...Anna’s Orange Marmalade

Here's a great gift for your child’s favorite teacher or the mail man or any other small gift you need.   

Once again, another winner from The Barefoot Contessa. I made this simple recipe just as written and wouldn’t change a thing. It took a little time, only about 1 hour hands on, and made marvelous marmalade. It does sit over night and that is what makes it so good. The color will change and become a lovely deep orange.    The directions are right on, the marmalade jelled perfectly and makes enough to give a few as gifts and one for yourself. If I was going to keep all of the jars, I would hot water bath them (see these canning tips), but as they will all be eaten soon it isn’t necessary. Really, really good stuff.

First day, notice the light color

  I used a mandoline to slice the fruit and would recommend it, as it made it much easier to slice them thinly. The color of the finished marmalade is so attractive and it is just right in flavor. Not too tart and not to sweet. I am not a big fan of the store bought Marmalade, but I could get addicted to this. 

Notice the color change from the first day

 Anna’s Orange Marmalade

4 large seedless oranges

2 lemons

8 cups sugar

 Cut the oranges and lemons in half crosswise, and then into very thin half moon slices. Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot (Do not use aluminum as it will pit from the acid in the fruit). Add 8 cups of water and bring the mixture to a boil, stirring often. Remove from heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  The next day, bring it back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees or place a small amount on a plate and refrigerate till cool. It should be firm - neither runny or hard. If it’s too firm add more water and if it is too runny cook a little longer. Mine was just right at 220 degrees on my candy thermometer. It will be a lovely golden orange color. 

  Pour into clean, hot Mason jars; wipe the rims thoroughly and seal with the lids and rings. The recipe says they will store for up to a year in the pantry, but if I was planning on keeping them I would hot water bath them to be sure.
Shared by Myrna

Chocolate Meringue Cookies

  Taste of Home’s Holiday Recipe Card Collection 2003 gave me the recipe for Chocolate Meringue cookies. They are a nice crisp cookie and easy to make. Without flour in the recipe, Celiac and Gluten Free eaters can have some. Not a lot of carbs so Bettie tried one one, but as she is not a sweet eater, thought they were good but she would save her carbs for potatoes. Lyle on the other hand thought these were great.

  My only complaint was that it makes a very small batch. I used milk chocolate, and melted it in a bowl over hot water. Your chocolate will stay nice and smooth this way and not get too hot. Do melt it before you beat the egg whites so it cools some. The 1/2 teaspoon of white vinegar is to keep the outside crisp and the insides soft. There is no taste of the vinegar. Do Not use a flavored vinegar.

Chocolate Meringues

1 cup (6 ounces) semisweet or milk chocolate chips

2 egg whites

¼ teaspoon cream of tartar

⅛ teaspoon salt

½ cup sugar

½ teaspoon white vinegar

½ teaspoon vanilla or almond extract

½ cup flaked coconut

¼ cup chopped almonds

  Melt chocolate and stir until smooth. Set aside. In a mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, slowly beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla or almond extract. Fold in the melted chocolate until combined; fold in coconut and almonds.

  Drop by tablespoonfuls 2 inch apart on lightly greased baking sheets.* Bake at 350° for 10 to 11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2 to 2 ½ dozen.

  *Parchment paper or Silplat baking sheets work well.