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Honey Drop Cookies
Ingredients:
3/4 c Honey
1/4 c Melted butter or butter
substitute
1 3/4 c Flour
1 Egg, well beaten
1/8 ts Cloves
3/4 ts Cinnamon
1 c Chopped raisins
1/2 ts Baking soda
1/4 ts Salt
Instructions:Heat honey. Add butter. Add spices. Cool. Add egg. Sift flour, measure, and sift
with salt and baking soda. Add to honey mixture. Add raisins. Mix thoroughly.
Drop by teaspoonfuls ontowell-oiled baking sheet. Bake in hot oven (400 F) about 15 minutes.

Speedy Little Devils
1 stick butter, melted
1 box devil's food cake mix
1 16-oz. jar Marshmallow Fluff
1 cup peanut butter
In a bowl, mix butter and cake mix to form a crumble mixture. Set aside 3/4 of a cup and crumble the rest into a 9 x
11-inch cake pan. Remove the lid from the jar of Fluff andwarm the glass jar for 30 seconds in the microwave. Plop a
little Fluff on top of crumble mixture randomly. Then heat thepeanut butter and drizzle it on top of the marshmallow.
Useremaining cake mixture and crumble it on top as the lastlayer. Bake at 350 for 15 to 20 minutes or until the marshmallow
puffs up. When cool, cut into small bars.

COOKIE BOWLS
1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 Tbsp. butter, melted and cooled
3/4 tap. vanilla extract
Beat egg whites until frothy; gradually add powdered sugar, beating well after each addition; beat until stiff peaks
are formed.Fold in flour in halves. Blend in cooled butter and vanilla.Quickly grease a preheated cookie sheet
and bake a trial cookie - if it is too brittle to shape, the batter needs a little more flour; if it is thick and difficult
to shape, add a little more cooled butter.Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie
sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very thinly, being careful not to make holes.
Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.Immediately remove from cookie sheet and
quickly shape inside a bowl. Let cool. Store in tightly covered container.These are especially great for holding sundaes,
but anything else can be put in them. These are great filled with fresh fruit with a hunk of fresh whipped cream on top.

Lemon Drop Cookies
Ingredients:
1 c Shortening
2 c Sugar
1/4 c Lemon juice
1/2 c Water
1 ts Baking soda
1 ts Cream of tartar
3 c Flour
Instructions:Beat shortening for 30 seconds. Add sugar & continue to beat till light & fluffy. Combine lemon juice
& water. Combine the dry ingredients. Alternately mix the dry & wet ingredients with the beaten mixture.
Mix well. Drop by spoonful onto a greased cookie sheet. Bake for 8 to 10 minutes at 450F.

Melt Away Cookies
Ingredients:
3/4 c Butter or margarine
Egg yolk
1 Browned Butter Frosting
1/2 c Packed brown sugar
2 c All-purpose flour
1/4 c Chopped pecans (optional)
Instructions:In a large mixer bowl, beat butter till softened. Add brown sugar and beat till
fluffy. Add egg yolk and vanilla and beat well. Add flour and beat till well mixed.
If necessary, cover and chill 30 minutes or till easy to shape. Shape into 1 inch balls.
Place 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a glass dipped
in sugar. Bake in a 350 degree oven for 7 to 9 minutes or till done. Remove and cool.
Frost with Browned Butter Frosting and if desired, sprinkle with pecans, gently pressing nuts into frosting.
BROWNED BUTTER FROSTING: In a saucepan heat 1/4 cup butter over low heat till lightly browned.
remove from heat. Stir in 2 1/4 cups sifted powderedsugar, 1 teaspoon vanilla and enought milk
(2 to 3 tablespoons) to make frosting spreadable.

Christmas Casserole Cookies
2 eggs
1 cup sugar
1 cup coconut
1 cup coarsely chopped nuts
1 tsp vanilla
Beat eggs, add sugar & beat well. Blend in the rest of the ingredients & turn into ungreased 2 quart casserole.
Bake at 350 degrees for 30 minutes. Remove from oven & while still hot, beat with a wooden spoon; cool. Form
into small balls & roll in granulated sugar

Brown Eyed Susans
A chocolate topped thumbprint cookie
1 cup butter
1/4 cup sugar
1/2 teaspoon almond extract
2 cups all purpose flour
1/2 teaspoon salt
1 cup confectioner's sugar
2 tablespoons cocoa
1 tablespoon hot water
1/2 teaspoon vanilla extract
Preheat oven to 375. Cream butter and 1/4 cup sugar until light and fluffy. Blend in almond extract. Add flour and salt.
Mix well. Shape rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet.
Flatten middle of dough ball with thumbprint. Bake 8 to 10 minutes or until golden brown around edges. Let cool.
To make frosting: combine confectioner’s sugar and cocoa. Add water and vanilla and mix well. Place chocolate frosting
into thumb print indentation and cool cookies.

Mexican Wedding Cookies
Ingredients:
1 c Butter, softened
1 c Powdered sugar
2 c Sifted flour
1 c Ground nuts
1 ts Vanilla
Instructions:
Combine all ingredients.
Form into 1 1/2" balls.
Bake on cookie sheet at 350
for about 10-15 minutes or until set.
Roll in powdered sugar while
still warm.

Ranger Cookies
Ingredients:
1/2 c Butter Or Margarine;Softened
1/2 c Brown Sugar; Packed
1/2 c Sugar; Granulated
1 ea Egg; Large
1 ts Vanilla
1 1/4 c Flour; Unbleached
1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
2 c Rice Cereal; Crisp
1 1/2 c Coconut; Flaked
1 c Dates; Pitted And Chopped
Instructions:Servings: 6 Cream sugars and butter. add egg, and vanilla; beat well.
Stir together flour, baking powder, baking soda, and salt; stir into creamed
mixture. Stir in crisp rice cereal (Rice Krispies for example), coconut, and dates.
Form into 3/4-inch balls; place 2 1/2 inches apart on ungreased cookie sheet.
Bake at 350 degrees F. until lightly browned, about 10 minutes.
Cool slightly before removing to a rack tocool completely. Makes 5 dozen.

Black and White Cookies
1 3/4 cups white sugar
1 cup unsalted butter - room temp.
4 large eggs
1 cup milk
1/2 tsp. vanilla extract
1/4 tsp. lemon extract or Boyajian lemon oil
2 1/2 cups cake flour
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
Frosting:
4 cup confectioner's sugar
1/3 to 1/2 cup boiling water
1 ounce bitter or semi sweet chocolate
Preheat the oven to 375 F. Line two baking sheets with parchment paper. In a large mixing bowl, combine sugar and
butter until fluffy. Stir in eggs, milk, vanilla, extracts, until smooth.Fold in flours, baking powder, salt, and stir until mixed.
Using a soup spoon (or a small ice cream scoop) drop spoonfuls of dough onto baking sheet, leaving 2 inches of room between them.
Bake until edges are browned - about 20-30 minutes. Frosting: Place confectioner's sugar in a bowl. Gradually stir in boiling water until you
have a thick spreadable mixture. Remove half of frosting to a bowl and stir in melted chocolate. With a brush, decorate each cookie half with white frosting, half with chocolate.

Banana Split Sundae Cookies
1/2 c margarine -- softened
4 bananas -- mashed
2 egg whites -- whipped
2 tsps vanilla
2 1/2 c rolled oats -- uncooked
2 c unbleached flour
1 c brown sugar -- packed
1 tsp baking soda
1 c semisweet chocolate chips
2 c low-fat vanilla ice cream softened
1/2 c fat-free caramel topping
Preheat oven to 350. In a mixing bowl,combine margarine, bananas, egg whites, and vanilla. In another mixing bowl, combine
rolled oats, flour, sugar, baking soda, and chocolate chips. Mix dry ingredients with wet ingredients just until moistened.
Drop dough by 1/4 measuring cupfuls ontounprepared baking sheet, about 3" apart. Spread dough to 3 1/2" in diameter.
Bake for 14 minutes or until lightly browned. Cool 1 minute on baking sheet and remove to wire rack.

6 Layer Cookies
Ingredients:
1 Stick margarine
1 c Flaked coconut
1 c Butterscotch chips
1 c Chocolate chips
1 c Evaporated milk
1 c Nuts
1 c Graham cracker crumbs
Melt margarine in 9 x 12 pan. Sprinkle graham Cracker crumbs over margarine, then a layer of
Coconut, then chocolate chips, butterscotch chips. Cover with milk, then nuts. Bake 30 minutes at
350 Degrees. When cool, cut in squares.


Grandma Kay's Peanut Butter Fudge
2 C sugar
2/3 C milk
2 tea butter
1 tea vanilla
1 1/2 c peanut better
Instructions:in a sause pan put sugar and milkcook to the soft ball stage
(when you have a cold class of water and you drop a small drop into the glass and with
your finger in the glass you can form a small ball).add butter, vanilla, and peanut butter. stir until mixed
pour in to a buttered flat pan and cool in the refer. till firm.....cut and eat the whole pan like T.S. does...lol

Pumpkin Orange Cookies
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 3/4 (15-oz.) cans Pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts, (optional)
1 recipe orange glaze, recipe follows
Directions PREHEAT oven to 375°F.COMBINE flour, baking soda and salt in medium bowl. Combine butter, granulated
sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined.
Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto ungreased baking sheets.Bake for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon Orange Glaze.FOR ORANGE GLAZECOMBINE 1 1/2-cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.


Best Ever Butter Cookies
1 cup butter -- softened
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder
Frosting:
4 cups powdered sugar
1/2 cup butter -- softened
3 teaspoons milk
2 teaspoons vanilla
Combine butter, sugar and eggs in large mixing bowl. Beat at medium speed until creamy. Reduce speed to low; add flour,
orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap.
Refrigerate until firm (2 to 3 hours).Heat oven to 400F. On lightly floured surface roll out dough, one third at a time (keeping
remaining dough refrigerated), to 1/8 to 1/4 thickness. Cut with 3-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets.
Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.In a small mixer bowl, combine all frosting
ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, color frosting. Frost and decorated cookies.

Irene's Famous Oatmeal Cookies
1/2 c shorting
1/2 c brown sugar
1/2 c sugar
1 egg
3/8 c flour
1/2 tea baking soda
1/2 tea baking powder
1/4 tea salt
2 c oatmeal (old fashion)
shorting,brownsugar, sagar, egg
add the rest and drop by 1/4 c fulls and bake..................

Irene's Peanut Butter Cookies
1/2 c butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 tea vanilla
1 1/4 c flour
3/4 tea baking soda
1/4 tea salt
make a wash of sugar and brown sugar and roll each cookie in it and bake...

Chinese Fortune Cookies
1 egg
1/3 cup sugar
2 tablespoons corn oil
2 tablespoons water
1/4 cup cornstarch
Have fortunes prepared in advance. Beat egg on low speed until frothy.Beat in sugar, a little at a time, & continue
beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch,
then stir into the remaining egg mix.Heat heavy, well seasoned griddle to 350 deg, or until drops of water bounce when
dropped on the griddle. (For griddles without temperature control, keep heat between low and medium). Drop heaping T of batter on the griddle and spread with the back of a spoon to about 4 in. wide and 1/8 in. thick. Cook until edges are slightly
brown & cookies can be easily lifted from griddle with a spatula, 5 - 8 minutes. (If cookies stick, bottoms need to be cooked a little longer). Turn cookies carefully & cook other side until light brown. Be careful to keep temperature even. Place fortune paper on cookie as soon as it is removed from the griddle.Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite
edges together, forming a semicircle.Crease crosswise at the center of the straight edge to form a flattened side, then bend the
opposing corners together for the traditional shape.Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle & stir batter. Repeat.

Wendy's Fairy Cakes:
IMPERIAL/METRIC
4 oz/125 g. Good quality margarine
don't use tub margarine
4 oz./125 g.
sugar
2 large eggs
5 oz./150g. self-rising flour sieved
1 tsp. baking powder
Place all the ingredients for the cake in a mixing bowl and beat with a wooden spoon until well mixed - 2 or 3 mintues. Place in 18 - 24 greased
fairy tin pans or in paper cases. Bake on the second shelf from the top of a moderately hot oven (375) for 15-20 minutes. Cool. Ice and decorate with candies any way you like - could be with coconut on the icing, etc. Sprinkles, etc.The icing that shows on the picture looks
like a cross between spreadable frosting and drippy glaze. She said they use confectioners sugar, margarine and milk, vanilla and to the
consistancy that is a THICK pourable type - not runny enough to go down the side in drips, but not so thick you have to spread it

Chex Mix Candy
1 box chex rice
1 box chex corn
1 box o's cereal
1 c brown sugar
1 lbs butter (2 cups) melted
mix all together and cook at 200% for 15 minutes.....stir and cook 15 more minutes cool and eat

CHIPS AHOY ICE CREAM CAKE
32 Chips Ahoy chocolate chip cookies
1/4 c Margarine, melted
1 c Chocolate fudge topping
2 qt Ice cream, any combination of flavors
prepared whipped topping for garnish
strawberries or maraschino cherries, for garnish
Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining
cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes.
Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight.To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings.


Simple Angel Food Ice Cream Cake
1 Angel food cake (8 inches)
1/2 gallon Vanilla ice cream; softened
2 qt Fresh strawberries
Sugar or Sugar substitute to taste
Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a
wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth.
Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberr


FUNNEL CAKES
3 large eggs
2 1/4 cups milk
1/2 teaspoon pure vanilla extract
4 cups flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
Oil for frying
Cinnamon powdered sugar for dusting
Preheat the oil to 375 degrees F. In a mixing bowl, whisk the eggs, milk and vanilla. Whisk well. Sift the flour, sugar, baking powder and
salt together. Fold the flour mixture into the egg mixture. Stir until smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the
filling. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the cinnamon sugar mix. Repeat the process until all of the batter is used.

Mayonnaise Chocolate Cake
Ingredients:
3 c Flour; Unbleached, Sifted
3 ts Baking Soda
1 1/2 c Mayonnaise Or Salad Dressing
1 1/2 c ;Cold Water
1 c Brown Sugar; Packed
3 Tb Butter Or Regular Margarine
1/2 ts Vanilla Extract
1/3 c Cocoa; Baking
1/2 ts Salt
1 1/2 c Sugar
1 1/2 ts Vanilla Extract
3 Tb Half And Half Or Light Cream
1/3 c Chocolate Chips; Semisweet
Instructions:Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a
mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water
and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes.
Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F.
oven 40 minutes or until cake tests done. Cool in pan on rack. Cut in squares.
FLUFFY CHOCOLATE FROSTING:
Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring
constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla.
Beat with electric mixer at high speed until of a spreading consistency.

CARROT WALNUT CAKES
3 cups flour
1 T. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. salt
4 large eggs
3/4 cup each granulated sugar and brown sugar
2 sticks (1 cup) butter, melted and cooled
1 tsp. vanilla extract
4 cups shredded carrots (about 1 pound)
1 1/2 cups walnuts, coarsely chopped
Heat oven to 350 degrees. Grease and flour 5 small disposable aluminum loaf pans. Stir flour, baking power, cinnamon, and salt in a
large bowl until blended. Whisk eggs, sugars, butter, and vanilla in a medium bowl until well blended. Pour over flour mixture, add carrots and
nuts, and stir with a wooden spoon just until blended (batter will be thick). Divide between prepared pans (about 1 generous cup each);spread surface smooth. Bake 40-45 minutes or until a toothpick inserted in centers comes out clean Cool in pans on a wire rack.

Breakfast Potato Pancakes
1 1/3 pounds (4 medium) potatoes,
cut into 1-inch chunks
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp
Cheddar cheese
2 tablespoons finely chopped parsley
1 teaspoon dried thyme
1/4 cup yellow corn meal, divided
1/4 cup vegetable oil, for frying
In heavy covered saucepan cook potatoes in 2 inches boiling water until tender, about 15 minutes. Drain thoroughly and shake pan
over low heat 1 minute. Beat or mash potatoes until quite smooth; mix in egg, salt and pepper to blend thoroughly, then mix in cheese, parsley, thyme and 1 tablespoon of the corn meal. Form roll in corn meal to coat completely. In large nonstick skillet heat half the oil over medium heat. Add patties to skillet and fry until bottoms are golden brown, 4 to 5 minutes. Add remaining oil to skillet,
turn patties over to brown other sides. Serve immediately.

7-up Pound Cake
Ingredients:
1 c Regular Margarine
1/2 c Shortening
3 c Sugar
5 lg Eggs
3 c Unbleached Flour (Cake
Flour Was Not Specified)
2 tb Lemon Extract
1 c 7-Up (Room Temperature)
Instructions:This is an old recipe that comes from a request in the local paper for "Classic Recipes".
They called the 7-Up bottling company and they did not even know about it. Someone developed this on their own
and never let the company know about it. BTW 7-Up comes from the popular card game in the 1930's. Cream the margarine,
shortening and sugar together beating until light and fluffy. Add the eggs, one at a time,blending well after each addition.
Beat in the flour, then beat in the extract and 7-Up. Blend well. Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours.

Cookies and Cream Torte
2 tablespoons red currant jelly
Cookie Layers
1 cup butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 tablespoon grated lemon rind
2 teaspoons baking powder
1/2 teaspoon salt
Filling
1 tablespoon unflavoured gelatin
1/4 cup water
3 cups whipping cream
1/4 cup granulated sugar
7 cups sliced strawberries
Cookie Layers: In large bowl, beat butter with granulated sugar until well combined; beat in eggs 1 at a time, beating
until fluffy. Stir together flour, lemon rind, baking powder and salt; gradually beat into butter mixture. Line 2 baking sheets with
parchment paper; using 9-inch (23 cm) round cake pan as guide, draw 1 circle on each paper. Spoon one-quarter of the batter onto each circle;
spread evenly almost to edge. Bake, 1 sheet at a time, in centre of 350°F (180°C) oven for about 12 minutes or until cookie layer is golden around edge and firm to the touch. Transfer to rack; let cool. Repeat with remaining batter. (Make-ahead: Wrap in plastic wrap and set aside for up to 1 day or freeze in airtight container for up to 2 weeks.) Filling: In small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Heat over medium-low heat until dissolved; let cool slightly. In bowl, whip cream with sugar until soft peaks form. Beating constantly, pour in gelatin mixture in thin steady stream until stiff peaks form. Place 1 cookie layer on flat serving platter; spread heaping 1 cup of the whipped cream mixture over cookie. Using 2 cups of the strawberries, arrange some with tips pointing out around edge and remainder over cream. Repeat layers twice. Top with remaining cookie and whipped cream mixture. Arrange remaining 1 cup strawberries over top.
Cover and refrigerate for at least 4 hours or until cake is softened. (Make-ahead: Refrigerate forup to 24 hours.) In microwaveable bowl or saucepan, melt jelly; brush over berries.

Chocolate Peanut Butter Crispy Balls
1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips
In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend
well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated.
Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.

Frog Cookies
1 cup cocoa
4 cups sugar
1 cup milk
1 cup margarine
2 tsp vanilla extract
2 cups coconut
6 cups oatmeal
Mix cocoa, sugar, milk and margarine in large pot. Boil 5 minutes and remove from heat. Add vanilla extract. Stir in
coconut and oatmeal. Combine well. Drop onto wax paper lined cookie sheets. Refrigerate 1 hour.

Persimmon Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
pinch of salt
1 cup vegetable shortening
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon lemon extract
1 cup persimmons pulp
1 cup chopped walnuts
1/2-1 cup chocolate chips
Preheat oven to 350°F. Lightly grease cookie sheets. Sift together flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
Cream shortening with sugars until light and fluffy. Add the egg and lemon extract. Add the dry ingredients alternating with persimmon pulp.
Fold in nuts and chocolate chips. Drop by the spoonful onto cookie sheets about 2" apart. Bake 12-15 minutes until puffed and light brown.
Cool on wire rack.

FOOD INDEX