DOUBLE CRUNCHES RECIPES

Name: Chocolaty Double Crunchers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 dozen.
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1/2 cup packed brown sugar; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup quick-cooking oats; 1 cup crushed cornflakes; 1/2 cup sweetened shredded coconut; FILLING:; 6 ounces cream cheese, softened; 1-1/2 cups confectioners' sugar; 2 cups semisweet chocolate chips, melted

CHOCOLATY DOUBLE CRUNCHERS RECIPE: HOW TO MAKE IT

Chocolaty Double Crunchers Recipe: How to Make It image

I first tried these fun crispy cookies at a family picnic when I was a child. Packed with oats, cornflakes and coconut, they quickly became a "regular" at our house. Years later, I still make them for my own family. —Cheryl Johnson, Upper Marlboro, Maryland

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup crushed cornflakes
1/2 cup sweetened shredded coconut
FILLING:
6 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
2 cups semisweet chocolate chips, melted

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut. , Shape dough into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For filling, beat cream cheese and confectioners' sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half the cookies and top each with another cookie. Store in refrigerator.

Nutrition Facts : Calories 234 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 138mg sodium, CarbohydrateContent 35g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

DOUBLE CRUNCH SHRIMP RECIPE - RECIPES.NET

Double Crunch Shrimp Recipe - Recipes.net image

Shrimp coated with batter and panko bread crumbs make for golden brown double crunch shrimp. Topped with thick and syrupy glaze for added flavor.

Provided by Mia Kelley

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 23

Ingredients

For The Shrimp:
1 lb peeled and deveined Medium Shrimp
to taste salt
to taste pepper
4 large eggs
1½ cups cold soda water
2 cups cake flour
for frying oil
3 cups panko bread crumbs
For the glaze:
1 tbsp oil
4 cloves minced garlic
1 tbsp minced ginger
1 cup soy sauce
2 tbsp rice wine vinegar
? cup light brown sugar
1 pinch red pepper flakes
¼ cup water
1 tbsp cornstarch
For the serving:
cooked white rice
thinly sliced scallion
sesame seed

Steps:

Pat the shrimp dry with paper towels, then transfer to a medium bowl and season with salt and pepper.
In a separate medium bowl, whisk the eggs and soda water until combined. Add the cake flour and gently whisk, making sure the batter is still clumpy. Do not overmix.
Heat the oil in a large pot until it reaches 350°F (180°C).
Add the panko bread crumbs to a shallow bowl.
Using a slotted spoon, dip the shrimp in the tempura batter, then toss in the panko, making sure to fully coat.
Fry the shrimp in the hot oil, 5-6 at a time, until golden brown, about 2-3 minutes. Transfer to a wire rack to drain.
Make the glaze: Heat the oil in a medium saucepan over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring frequently.
Add the soy sauce, rice wine vinegar, brown sugar, and red pepper flakes. Stir until the mixture begins to simmer.
In a small bowl, combine the water and cornstarch. Add the cornstarch slurry to the saucepan and stir to combine. Cook until the glaze is reduced by half and looks thick and syrupy, about 5 minutes.
Transfer the shrimp to a large bowl and pour the glaze over. Toss the shrimp gently to coat with the glaze.
Serve the shrimp over rice and garnish with scallions.
Enjoy!

Nutrition Facts : CarbohydrateContent 105.34g, CholesterolContent 328.88mg, FatContent 18.31g, FiberContent 3.59g, ProteinContent 37.18g, SaturatedFatContent 2.75g, ServingSize 4.00 , SodiumContent 4,304.29mg, SugarContent 0.00, UnsaturatedFatContent 8.45g

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