Mix the sugar, lime zest and juice in a large bowl. Cut the melon into slices, take off the skin and dice the flesh, discarding the seeds. Add to the lime syrup along with the whole mint leaves. Chill for about 5 hours.
Spoon the melon salad into 4 dessert bowls. Mix the yogurt and vanilla and put a spoonful into each bowl.
Sprinkle with crushed biscotti cookies and decorate with mint and lime slices. Serve with a few biscotti on the side.
Prepare instant puddings as directed.
Cut Biscotti cookies lengthwise in half.
In a glass baking dish, approximately 10 x 13 x 2 1/2-inch, layer 1/2 of cookies.
Cover with vanilla pudding. Layer 1/2 of cookies.
Cover with chocolate pudding.
Keep refrigerated until just before serving when you top it off with whipped cream.
Serve by large spoon into dishes!
hould yield 9 to 11 cookies. If the cookie is crumbling
Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
coa powder. As with all cookies, it's the taste
Put the biscotti in a freezer bag and crush them with a rolling pin to a coarse crumb. Divide a third of the crumbs between 4 dessert glasses. Add 1 tablespoon of liqueur into each glass.
Divide half the dessert mix or cream between the glasses. Add half the blueberries and half the nectarine, tossed in the lime juice. Add another third of the crumbs, the remaining liqueur and the dessert mix or cream and finally the remaining fruit and crumbs. Chill before serving.
Cool, then slice into diagonal cookies about 1/2 inch wide
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
ith Pam.
Stir together biscotti and melted butter in a
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
rown.
Remove and slice biscotti logs at a 45-degree
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
ith a layer of the cookies, breaking a few to fit