Where Are Lorna Doones Made Recipes

"TWIX" BARS

Steps:

• 1. Combine the caramels with the water or cream in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet on a sheet of waxed paper. Spoon a small amount of caramel onto the top of each cookie, allowing it to cover as much of the top as possible. Refrigerate to set. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just heat the chips for 1 minute on high, stir, then heat for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork gently on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and put back in refrigerator to set. Store in airtight containers. These keep for several months. *Hint: During dipping, if your chocolate begins to get a little thick, use a teaspoon or so of Crisco and mix into it. It will thin out again nicely. Do not use butter, it won't work.

CHOCOLATE CARAMEL COOKIE CANDY BARS

Steps:

• Combine the caramels with the water in a small p an and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up.
• In the meantime, in a double boiler over low heat, melt the chocolate chips.
• You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator.
• rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way.
• If you want to speed up the process, put the candy in the refrigerator for 30 minutes.
• Makes 40 bars.
• - - - - - - - - - - - - - - - - - - NOTES : Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels.
• The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers.
• Follow the rest of the directions exactly.

LORNA DOONE LEMON DESSERT

Steps:

• Mix first 3 ingredients together and press in the bottom of a 13 x 9 pan.
• Beat together cream cheese, Cool Whip, and powdered sugar.
• Put on top of crust.
• Beat pudding and milk together; put on top of above mix.
• Top with Cool Whip if desired.
• Refrigerate.

SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees
• Cream butter and sugar together. Sift flour and cornstarch in and blend together with pastry cutter until all ingredients come together. (Add more butter if ingredients seem too dry.) I didn't.
• Form dough into ball, wrap in plastic wrap and refrigerate 20 min.
• Roll onto lightly floured surface and cut into rounds. Place on cookie sheet and bake approx 20 min or you see a bit of brownness on the edge--just a bit. ????