Church Windows Recipes Recipe Box Recipe For Zucchini

CHURCH WINDOWS I

Steps:

• Melt butter in top of double boiler over hot water. Add chocolate morsels; stir until melted, then remove from heat. Let cool. Add marshmallows; stir lightly.
• Spread half of the coconut in a greased 9x9x2 - inch pan. Spread chocolate mixture over coconut in pan. Top with remaining coconut. Press down with a spoon. Refrigerate until set. When well chilled, cut into small squares.

CHURCH WINDOWS

Steps:

• In a large saucepan, melt the butter and chocolate chips over low heat, stirring constantly.
• Remove the saucepan from the heat and stir in the vanilla and walnuts. Cool mixture for about 15 minutes until cooled but not to the point of hardening.
• Fold the multicolored marshmallows into the cooled chocolate mixture and stir until well coated.
• Spoon half the mixture lengthwise down the center of an 18 inch piece of waxed paper. Shape into a 12 x 2 inch log and place at one edge of the waxed paper.
• Sprinkle 1/2 cup coconut over the remainder of the waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log.
• Wrap the log tightly in the waxed paper, folding the ends snugly.
• Repeat with the other half of the marshmallow mixture and the remaining 1/2 cup of coconut.
• Chill in the fridge until firm, at least 2 hours or overnight.
• Unwrap each log and cut into 1/2 inch slices.

CHURCH WINDOWS

Steps:

• Melt chocolate chips and butter. Cool them to touch (don't want to melt the marshmallows).
• Add the nuts and marshmallows. Mix well.
• Divide mixture into to 2 large log rolls. Roll each roll in the coconut.
• Wrap in waxed paper and chill for 24 hours.
• Slice into 1/3 inch cookies.
• Recipe makes about 3 dozen.

AUSTRALIAN ZUCCHINI SLICE

Steps:

• Heat the oven to 350 degrees and brush an 8-by-8-inch baking pan with olive oil. Line pan with parchment paper, leaving 2 inches overhanging on the sides of the pan.
• Heat 2 tablespoons oil in a skillet over medium heat. Add leek, and cook until softened and golden brown, 7 to 10 minutes. Stir in garlic, olives, pickled peppers and 1/2 teaspoon salt, and cook until fragrant, 1 minute. Transfer to a large mixing bowl and add the remaining 1/3 cup oil; let mixture cool.
• In a medium bowl, whisk eggs until combined. Stir eggs into leek mixture, then stir in zucchini, cheese and cilantro. Sprinkle flour, baking powder and remaining salt over the wet ingredients. Mix gently until smooth.
• Scrape mixture into prepared baking dish. Bake until center is set and lightly golden brown, 30 to 40 minutes if using a metal pan and 40 to 50 minutes if using a glass dish. Transfer to a wire rack and let cool slightly. Cut into small squares and serve warm or at room temperature, sprinkled with flaky sea salt and chile flakes, if you like.

CHURCH WINDOW COOKIES

Steps:

• In a large saucepan, melt chocolate chips and butter over low heat; stir until smooth. Cool slightly. Stir in marshmallows and walnuts., Divide mixture into three portions; place each portion on a piece of waxed paper. Using waxed paper, shape each into a 10-in.-long roll; roll in coconut. Wrap tightly in waxed paper; refrigerate 2 hours or until firm. Cut crosswise into 1/2-in. slices.

CHURCH-WINDOW COOKIES

Steps:

• Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
• Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.

CHURCH WINDOWS

Steps:

• 1. Melt chocolate and margarine together until foamy. Fold in one package of colored marshmallows. Spread one cup of chopped pecans on waxed paper. Cover with marshmallows/chocolate mixture.Roll up like a jelly roll. Chill until firm. Slice and serve.

CHURCH WINDOWS

Steps:

• 1. Melt semi-sweet chocolate chips with butter over low heat. When melted, remove from heat. Then add beaten egg and mint extract; mix well. Cool slightly.
• 2. In a large bowl, add multi-colored mini fruit marshmallow, chopped nuts, Andes creme de menthe baking chips (or mini mint chocolate chips), Ghirardelli 60% cacao bittersweet chocolate (does not melt), and flaked coconut and toss all together.
• 3. Pour chocolate mixture over the ingredients in step 2 and mix well until coated with chocolate. Divide mixture in half. Recipe makes 2 logs.
• 4. On heavy duty non-stick foil grease lightly with butter and sprinkle with confectioners' sugar, then turn out 1/2 recipe with hands under foil, shape into log, pressing together firmly. Roll up foil, fasten ends. Will feel squishy until chilled. Refrigerate for a couple hours or freeze overnight. Repeat with remainder of mixture.
• 5. Slice both logs when ready to serve. If necessary, sprinkle with confectioners' sugar again. Should get 2 dozen slices of these candy/cookies.
• 6. OPTIONAL VARIATION: Before cutting, drizzle warm chocolate frosting (similar to ganache) that hardens as it is poured over the log(s) and cools. Or use Hershey's or Duncan Hines brand milk chocolate frosting in a can and put in microwave to melt (about 10-15 seconds). Drizzle 1/3 to 1/2 cup over one or both logs. Gives a nice presentation as a mini Yule log. Decorate top with some Andes creme de menthe baking chips, and candied red and green cherries.