Best Tv Snack Recipes

TV SNACK

Tv Snack image

I found this recipe in a cookbook from 1979 called "A Collection of the Very Finest Recipes ever assembled into one Cookbook." I haven't tried it yet but it sounded interesting. Let me know what you think!

Provided by senseicheryl

Categories Lunch/Snacks

Time 1h35m

Yield 1 large baking pan

Number Of Ingredients 12

Ingredients

1/4 cup butter or 1/4 cup margarine
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 1/2 cups Cheerios toasted oat cereal
1 cup Wheat Chex
1 cup Rice Chex
1 1/2 cups thin pretzels
1 cup Spanish peanut
1/2 cup mixed nuts

Steps:

The above proportions can be increased or decreased according to family preferences.
Preheat oven to 250 degrees.
Melt butter and add flavorings.
Place the mixture of cereals, pretzels and nuts in large shallow pan.
Pour butter mixture over the cereal mixture.
Place in the oven and heat for 1 1/2 hours mixing occasionally.

Nutrition Facts : Calories 3365, Fat 165.9, SaturatedFat 46.2, Cholesterol 122, Sodium 7580.4, Carbohydrate 406.1, Fiber 38.6, Sugar 28.2, Protein 96.5

BUTTERY FRENCH TV SNACKS

Buttery French TV Snacks image

Good butter is the key to these easy, delectable cookies. Before the pastry chef Anita Chu began work on her "Field Guide to Cookies" (Quirk Books), she was a Berkeley-trained structural engineer with a baking habit she couldn't shake. One of her favorite cookies is the croq-télé, or TV snack, a chunky cookie she adapted from the Paris pastry chef Arnaud Larher. "There is no leavening to lift it, no eggs to hold it together," she said. "It's all about the butter."

Provided by Julia Moskin

Categories easy, weekday, appetizer, dessert

Time 45m

Yield About 2 dozen cookies.

Number Of Ingredients 5

Ingredients

3/4 cup blanched almonds or hazelnuts, lightly toasted and cooled to room temperature
1/2 cup sugar
1/2 teaspoon kosher or flaky sea salt (if using fine or table salt, use 3/8 teaspoon)
1 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into 1/2-inch pieces.

Steps:

Position 2 oven racks in top third and bottom third of oven. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
In a food processor, grind nuts, sugar and salt to a fine meal. In a mixer, beat flour and butter together on low speed until texture is sandy. Add nut mixture and mix on low until dough starts to form small lumps; keep mixing until dough just holds together when pinched between fingers. Do not use wet fingers: the cookies will collapse.
Pinch off about a teaspoon of dough and place in palm of your hand. With tips of fingers, pinch and press dough together until cookie has a flat bottom and pointed top, like a rough pyramid. Cookies need not be perfectly smooth or equal size. Place on parchment about 1 inch apart.
Bake about 15 minutes, rotating cookie sheets halfway through. Cookies should be turning golden brown on edges. Cool on sheets 5 minutes, then transfer to wire racks and cool completely before storing in airtight containers up to 1 week.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 41 milligrams, Sugar 4 grams, TransFat 0 grams