Ingredients
350 f oven
1 box yellow cake mix
1 stick margarine or butter, melted
Directions
CHOCOLATE MINT MIDDLES
Trader Joe's chocolate mint UFOs, or similar chocolate wafers 1 egg
Melt butter in microwave, stir it, make sure it's not too hot. Stir
in egg thoroughly, add to cake mix, stir up into a cookie dough. All
dry ingredients should be moistened.
At this point you can use it or wrap it airtight and store in fridge
up to a couple of weeks.
Scoop about a heaping teaspoon full and mould it around a chocolate
mint wafer. If you have a gem pan (shallow muffin tin), put them
into the depressions. Bake at 350 degrees, check after 9 minutes.
("Cook at moderate heat until done.")
Cool completely in pan, remove with plastic fork. Will make more than
4 dozen. --Jocelyn "Mom" Baden, Costa Mesa CA
[I haven't tried this yet myself; when I went down to TJ's they were
out of the chocolate mint UFOs, and we don't keep cake mix in the
house. Mom vouches for it as a great treat to keep on hand for
cooking in the toaster-oven; the gem pan holds 6 cookies and fits
neatly on the rack.]
["Similar chocolate wafers" should be about the same size as a
Hersheys Kiss, but flatter.]
Servings: 6 servings
Chocolate Mint Middles Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into antiquity, in truth as far back into history as ancient Egypt, and maybe even further. In practice though, in the main part, these old records were just simple pictorial recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something we still use today. This early Roman chef recounts how the ancient chefs used many different aromatic flavours, including many that are still in use today such as basil, mint and parsley. For the centuries that followed, the powerful and wealthy houses tried to serve the most exotic meals, and as a consequence, chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cook books are increasing in popularity mostly due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Chocolate Mint Middles recipe.
