Chilled Cucumber Soup | Country Cooking Recipes

1 tsp. ground cumin 2 large cucumbers, peeled, seeded and shredded
3 cups plain yogurt
2 cups milk
One quarter cup cilantro, chopped
One quarter cup fresh lemon juice
One quarter cup olive oil
2 cloves garlic, minced
Salt and pepper to taste 

Place cumin in a skillet and toast for about one minute. Combine cumin with remaining ingredients and stir. Chill for at least one hour and garnish with chopped cilantro. 



Tip:  Use fat free yogurt and milk. 

Mississippi Mud Bars | Country Cooking Recipes

Brownie:

1 cup unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon salt
3/4 cup flaked coconut
7-ounce jar marshmallow crème

Icing:

1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
4 cups powdered sugar
1/3 cup cocoa
1/2 cup evaporated milk

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
Beat butter and sugar until fluffy. Beat in eggs, one at a time, and 
vanilla.
Sift flour, cocoa, and salt. Stir this mixture into egg mixture, then
stir in coconut. Spread evenly in pan.
Bake 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Remove and spoon crème over the top. Spread evenly and set aside. Cool completely before icing.
Beat butter and vanilla. Combine sugar and cocoa and gradually beat into butter mixture, alternating with milk.
Spread over cooled brownies. When the icing sets, cut the brownies into 16 pieces.

Serves 16

Maple Walnut Rolls | Country Cooking Recipes

6 - 7 cups all purpose flour
3 Tbsp. Sugar
2 packages active dry yeast
1 tsp Salt
1 cup sour cream
1 cup butter, softened
1/2 cup water
3 eggs, lightly beaten

Filling:
3/4 cup butter, melted
1/2 cup sugar
3 tbsp. maple syrup 
5 cups ground walnuts

Icing:
2 cups confectioners sugar
2 - 3 Tbsp. milk

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120-130 degrees; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled in size. About 1 1/4 hours. Punch dough down; divide into four portions. Roll each portion into a 14" x 12" rectangle. In a large bowl, combine butter, sugar and syrup; stir in walnuts. Sprinkle 1 cup over each rectangle. Roll up each, jelly roll style, starting with a long side; pinch seams to seal. Place seam side down on a greased baking sheet. Cover; let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees for 20 - 25 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Makes 4 rolls