Chocolate Kolbasa Russian No Bake Fudge Cookies Recipes

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NO-BAKE CHOCOLATE COOKIES (CHOKLADBOLLAR)

Posting for ZWT6 and found online at Gretchen Cooks.com for Swedish recipes. These sound simple, quick and chocolately. This is what the recipe states: On Chokladbollar These are a popular Swedish treat. This easy recipe is a fun activity for a children's party. If you're concerned about the caffeine in the coffee - if you've been to a kid's party recently, you know they're wired enough - just substitute chocolate milk.)

Provided by diner524

Categories     Dessert

Time 20m

Yield 15 cookies, 7 serving(s)

Number Of Ingredients 7



No-Bake Chocolate Cookies (Chokladbollar) image

Steps:

  • Combine butter, sugar, oats (mind you don't use the instant packets), cocoa powder, vanilla, and coffee. Roll into balls about the size of a meatball. Roll balls in coconut or pearl sugar to decorate. Eat right away, or refrigerate, or freeze if you prefer a harder consistency.
  • Makes about 15.
  • On Pearl Sugar
  • pearl sugar is coarsely ground sugar used for decorating baked goods.

Nutrition Facts : Calories 186.9, Fat 11.2, SaturatedFat 6.6, Cholesterol 26.2, Sodium 88.5, Carbohydrate 19.9, Fiber 2.3, Sugar 7.5, Protein 2.7

1 1/2 cups quick-cooking oatmeal
1/4 cup sugar
6 tablespoons butter, softened
2 tablespoons cocoa powder
1/2 tablespoon vanilla extract
1 tablespoon coffee
coconut (or pearl sugar for rolling in)

NO BAKE FUDGE COOKIES

Easy to make cookies with children. No baking is required.

Provided by Jamie

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 16m

Yield 18

Number Of Ingredients 8



No Bake Fudge Cookies image

Steps:

  • Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
  • Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
  • Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 38 g, Cholesterol 14.1 mg, Fat 11.8 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 4.8 g, Sodium 90.1 mg, Sugar 26.1 g

2 cups white sugar
½ cup milk
½ cup butter
¾ cup peanut butter
3 cups quick cooking oats
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup raisins

SAUSAGE STUFFING WITH SUMMER SAVORY

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h

Yield 10 - 12 servings

Number Of Ingredients 11



Sausage Stuffing With Summer Savory image

Steps:

  • Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
  • Boil potatoes in salted water until just cooked through but still firm in center. When cool, cut into 1-inch dice. Set aside.
  • Melt remaining butter and oil together in large skillet over medium heat. Add onions and celery, and cook, stirring, until softened. Reduce heat if necessary to prevent browning.
  • Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
  • Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
  • Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons butter
Salt
4 medium-size russet potatoes, peeled
2 tablespoons olive oil
2 medium onions, chopped
2 large stalks celery, chopped
1 pound breakfast pork sausage meat, crumbled
2 cups cubes made from crusty white bread, such as a baguette, toasted
1 cup low-sodium or homemade chicken broth
Pepper
1 to 2 teaspoons dried summer savory

NO-BAKE FUDGE COOKIES

This recipe is from a Church library book "Mud Pie Annie" (by Sue Buchanan and Dana Shafer) that my daughter checked out. We made this recipe together as a treat for daddy who was at work.

Provided by Pamela

Categories     Drop Cookies

Time 13m

Yield 24 Cookies

Number Of Ingredients 8



No-Bake Fudge Cookies image

Steps:

  • Mix first 6 ingredients in a sauce pan and cook until it boils.
  • Boil for 1-3 minutes.
  • Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper.
  • Chill until set.

Nutrition Facts : Calories 176.7, Fat 7.5, SaturatedFat 1.6, Cholesterol 0.7, Sodium 96.8, Carbohydrate 25.5, Fiber 1.6, Sugar 17.2, Protein 3.1

2 cups sugar
1/2 cup milk
1/4 teaspoon salt
1/3 cup cocoa
1/4 lb margarine
1 teaspoon vanilla
1/2 cup peanut butter
3 cups oatmeal (instant)

CHOCOLATE KOLBASA (RUSSIAN NO-BAKE FUDGE COOKIES)

The chef Bonnie Morales Frumkin upgraded this recipe from a treat her Russian family often made during the Soviet era as a way to stretch precious supplies like cookies and cocoa powder. By adding bittersweet chocolate and toasted hazelnuts, she has made it positively luxurious. The treat gets its name from its resemblance to a salami, with bits of nuts and cookies studding each slice.

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 3h30m

Yield About 3 dozen cookies

Number Of Ingredients 8



Chocolate Kolbasa (Russian No-Bake Fudge Cookies) image

Steps:

  • Place cookies in a bowl and use a masher to crush them into bits. (The biggest pieces should be no larger than 1/2-inch square.) Dump mixture into a colander and shake to remove most of the tiny crumbs. You should have about 2 cups pieces remaining. Return to bowl and add nuts.
  • In a medium saucepan, melt butter over low heat. Whisk in condensed milk. If using bar chocolate, break into medium-size pieces. Add chocolate, cocoa powder and salt, and whisk until chocolate is melted and mixture is smooth, about 2 minutes.
  • Scrape chocolate mixture into bowl with cookies. Stir together and set aside at room temperature for 15 minutes to firm up.
  • Meanwhile, lay 2 sheets of aluminum foil, each about 18 inches long, on a work surface. Top each with a sheet of waxed or parchment paper. Divide cookie mixture between the two. Using paper and your hands, shape and roll mixture into two cylinders of dough, each about 12 inches long and 1 1/2 inches in diameter. Roll dough up in the paper, then again in foil. Roll on the work surface to make sure the log is even, then twist the ends of the foil to secure.
  • Refrigerate the logs until firm, at least 1 hour. After 1 hour, check to make sure they are setting evenly. If necessary, roll on the work surface again until smooth (no need to remove the foil and paper). Refrigerate until fully set, another 2 hours or up to 3 days.
  • When ready to serve, remove logs from refrigerator and unwrap them on a work surface. Sprinkle confectioners' sugar over them, turning to coat. Shake off excess and use a serrated knife to slice into 1/4-inch rounds. Plate and serve, or refrigerate up to 2 hours.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 42 milligrams, Sugar 6 grams, TransFat 0 grams

About 4 ounces/110 grams plain cookies, such as shortbread, tea biscuits, chocolate wafers or graham crackers (store-bought is fine), to make 2 cups cookie bits
2/3 cup/3 ounces/85 grams chopped toasted hazelnuts, walnuts or pecans
8 tablespoons/120 grams unsalted butter (1 stick)
3/4 cup/6 ounces/180 milliliters sweetened condensed milk
4 1/2 ounces/125 grams bittersweet chocolate, in bars or chips
1 tablespoon unsweetened cocoa powder
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 cup/30 grams confectioners' sugar

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