Best Double Delights Recipes

DOUBLE ALMOND DELIGHTS ( COOKIES )

Steps:

• Preheat oven to 350 degrees.
• Sift together flour,soda, and cream of tartar, set aside.
• In a large bowl, cream together both sugars,shortening, and margarine mixing well.
• Add egg and extract,mix well.
• Then add flour to creamed mixture a little at a time until well blended.
• Stir in almonds.
• Take 1 Tablespoon of cookie dough and shape into balls, placing on cookie sheets.
• Flatten each slightly with the bottom of a sugar coated glass.
• Bake for 10 to 12 minutes, or until just lightly browned, ( Don't let the cookies burn ).

DOUBLE DELIGHTS

Steps:

• For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.

CHOCO-CHERRY DOUBLE DELIGHTS

Steps:

• Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.

CHOCO-CHERRY DOUBLE DELIGHTS

Steps:

• Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.

DOUBLE WINTER DELIGHTS (蠔油炒雙冬)

Steps:

• Remove the outer leaves from the shoot till the heart is exposed. Cut the shoot lengthwise into halves. Then slice crosswise into slices about an eighth of an inch thick. Set aside. Remove the stem of the mushrooms by cutting it off from the cap. Set aside. In a wok heat the vegetable oil until just at the smoking stage. Add the garlic and brown for about half a minute. Put in the bamboo shoots and the mushrooms and continue to stir-fry for about another minute. Be sure to stir constantly to prevent from burning. Then add white pepper, light soy sauce, oyster sauce, Shaoxing wine and clear stock. Cover the wok and turn the heat down to simmer for about 5 minutes.In the mean time blanch the bok choy in boiling water for about two minutes. Drain and arrange in a circle on a round shallow plate. An alternative method to blanching is to cook the bok choy in the microwave. Arrange the bok choy on the plate and cover with plastic wrap. Then cook in the microwave at high setting for two minutes. Now uncover the wok with the bamboo shoots and mushrooms, and thicken the sauce with the cornstarch slurry. You can adjust the cornstarch to the thickness of your liking. Scoop the bamboo shoot and mushrooms over the bok choy and arrange decoratively. Serve immediately. If you're unable to obtain fresh winter bamboo shoot and dong gu mushrooms you can substitute with canned bamboo shoot and dried shiitake mushrooms. You will still be able to enjoy a very satisfying dish, even though you will not be able to sample the extraordinary taste of these fresh ingredients. The green vegetable can be replaced with regular bok choy or iceberg lettuce.

DOUBLE DELIGHTS

Steps:

• For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda, and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate. For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours.
• Divide both doughs in half. Shape each portion into a 12-inch roll; wrap in plastic wrap. Refrigerate for 3 hours or until firm. Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; wrap in plastic wrap. Refrigerate 1 hour or until the dough holds together when cut.
• Using a serrated knife, cut into 1/4-inch slices. Place 2 inches apart on greased baking sheets. Bake at 350F for 8-10 minutes or until set. Remove to wire racks to cool.