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Squirrel X's Culinary Miscellany

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apricot chocolate cookies


squirrel x, spatula wieldin' varmintin the kitchen with a varmint

Hey, y'all!
Thanks for stoppin' by to visit my cookin' diary.
I hope you enjoy the recipes.
Got your spatulas ready?

"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse

"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb

"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron

"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli

"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child

"Cooking is a creation."
__Piero Selvaggio

"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare

"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne

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Apricot Chocolate Cookies

Ingredients:
1/2 cup dried apricots, chopped
1/3 cup orange juice
1/4 cup butter or margarine, softened
2/3 cup white sugar
1/3 cup brown sugar tightly packed
2 large egg whites
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1/2 cup bakin' cocoa
1/2 teaspoon bakin' soda
1/4 teaspoon bakin' powder
1/4 teaspoon salt
2/3 cup white chocolate chips or chunks

Instructions:
1) Preheat oven to 350�.
2) Put the dried apricots and the orange juice in a saucepan
and bring to a full boil over medium heat.
3) Remove from heat and set aside to cool some.
3) In a mixin' bowl, cream together the butter and both sugars.
4) Beat in the egg whites and vanilla extract 'til smooth and creamy.
5) In a separate bowl, whisk together the flour, bakin' soda,
bakin' powder, and salt.
6) Combine the dry ingredients with the apricot mixture,
stirrin' just 'til the dough holds together.
7) Gently fold in the chocolate chips.
8) Drop dough by well-rounded spoons full, about 2" apart,
on lightly greased cookie sheets.
9) Bake for twelve to fifteen minutes, or 'til cookies are set around
the edges but still soft in the middles.

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disclaimer, please read!

*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

official website of my culinary idol, Masaharu Morimoto

official website of my other culinary idol, Emeril Lagasse

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