HALF MOON RECIPE RECIPES

Name: Hemstrought’s Half-Moon Cookie Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 30
Ingredients: 3 3/4 cups flour; 3/4 tsp baking powder; 2 tsp baking soda; 2 1/4 cups sugar; 16 tbsp butter softened; 3/4 cup cocoa powder sifted; 1/4 tsp salt; 2 eggs at room temperature; 1 tsp vanilla extract; 1 1/2 cups milk; 6 tbsp butter softened; 2 2/3 cups confectioners' sugar; 1/3 cup milk; 1 tsp vanilla extract; Half of the vanilla frosting; 1/3 cup cocoa powder; 2 tbsp milk

UPSTATE NEW YORK’S ICONIC HALF-MOON COOKIE RECIPE – HOME ...

Upstate New York’s Iconic Half-Moon Cookie Recipe – Home ... image

These iconic cookies are an Upstate New York favorite! Now you can try making your own at home.

Provided by Jennifer Morrisey

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 30

Number Of Ingredients 17

Ingredients

3 3/4 cups flour
3/4 tsp baking powder
2 tsp baking soda
2 1/4 cups sugar
16 tbsp butter softened
3/4 cup cocoa powder sifted
1/4 tsp salt
2 eggs at room temperature
1 tsp vanilla extract
1 1/2 cups milk
6 tbsp butter softened
2 2/3 cups confectioners' sugar
1/3 cup milk
1 tsp vanilla extract
Half of the vanilla frosting
1/3 cup cocoa powder
2 tbsp milk

Steps:

Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, and baking soda; set aside.
Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add the sugar, and cocoa powder and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy about 3 minutes.
Scrape down the sides of the bowl and add the eggs, vanilla. Beat at medium speed until combined, about 30 seconds.
Scrape down the sides and bottom of the bowl again. With the mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined.
Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.
Use a #20 Scoop to portion out mounds of dough onto the prepared baking sheets about two inches apart. Using an off-set spatula, gently press each mound of dough into a 3-inch circle. Bake until the edges of the cookies are set and light golden brown, about 12 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.
Cream the butter in a small bowl. Blend in the confectioner's sugar, vanilla, alternately with the 1/3 cup milk. Beat until the consistency is creamy, with no lumps!
Remove just over half the frosting into a separate bowl, leaving the remainder to be turned into the fudge frosting
To the mixing bowl, add 1/3 cup cocoa powder, plus 1-2 Tbsp of additional milk.
Beat until the cocoa is all mixed in and the frosting is nice and smooth.
Frost the top of the cookies, half of the cookie should be frosted with the white frosting. Half the cookie should be frosted with the chocolate.

SOUTHERN MOON PIES RECIPE | ALLRECIPES

Southern Moon Pies Recipe | Allrecipes image

Now you can make this Southern favorite at home. Full of chocolate and marshmallow goodness! Vanilla extract may be substituted with coconut or mint extract.

Provided by Jody Crout

Categories Sandwich Cookies

Total Time 38 minutes

Prep Time 30 minutes

Cook Time 8 minutes

Yield 2 dozen pies

Number Of Ingredients 14

Ingredients

½ cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ cup butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 cup marshmallow creme

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

Nutrition Facts : Calories 193.1 calories, CarbohydrateContent 26.7 g, CholesterolContent 31.1 mg, FatContent 9 g, FiberContent 0.9 g, ProteinContent 2.5 g, SaturatedFatContent 5.6 g, SodiumContent 209.9 mg, SugarContent 16.4 g

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I got this simple yet delicious recipe from a lady named Elaine, who I work for. I work in a kitchen of a country club and this is one of many desserts that they serve, and by far my favorite! Drizzle with chocolate syrup and use a knife to make a design.
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Total Time 1 hours 30 minutes
Category Cake Recipes
Calories 132.9 calories per serving

In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

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Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
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6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
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From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
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Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

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This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine british
Calories 628 calories per serving

1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
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5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

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1. Preheat the oven to 180°C/350°F/gas 4.
2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
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5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
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From foodnetwork.com
Reviews 4.8
Total Time 45 minutes
Category dessert

Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

See details

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1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
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See details

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Reviews 4.8
Total Time 11 hours 55 minutes
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See details

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1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
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