Saturday, January 26, 2008

Loaded Chocolate Chip Cookies

Loaded Chocolate Chip Cookies
Yield: 2 1/2 dozen
Preheat oven to 350*

Cream together:
1 c. butter-you know me, no substitute, use the good stuff
1 c. packed brown sugar
1/2 c. granulated sugar

Add and mix well:
2 t. real vanilla
1 egg

Mix together and then add to above:
2 1/4 c. flour
1 t. baking soda
1/4 t. salt

Stir in:
6 oz. milk chocolate chips
1/3 c. pecans coursely chopped - keep those pieces big enough so you can taste them
1/2 c. shredded coconut - okay Jody, I know you don't like coconut so you can omit it at your house

This is a stiff dough. Roll into balls and place on ungreased cookie sheet. Bake 10-12 min. at 350*. My oven took the 12 minutes to get them done enough. Cool 1-2 minutes then transfer to racks and cool completely except for that one you have to test while still semi-hot.

Sunday, January 13, 2008

Carrabba's Herb Mixture

Dori, Linny & I were eating at the Carrabba's in Orem and commented to our waiter our delight over the herb mixture that he poured olive oil over then we dipped our bread into. Waiter, Graham, sat himself down at our table and said he knew the exact recipe and would share it with us. He proceeded to write in on a napkin. I've made it and it's right on the money. I think the fact that D&L were there made the waiter a little more flirty and helpful.

Mix together in equal parts (I'd start with 1/4 to 1/2 t. each) and then moisten with olive oil:

crushed fresh garlic
minced dried garlic
red pepper
black pepper
parsley
basil
oregano
rosemary
kosher salt

I keep this in a jar in the refrigerator for a couple of weeks at least.

Saturday, January 12, 2008

Beavercreek Cake

A little history first. Friend and neighbor Cindy Ferguson in our Beavercreek, Oregon days made this delicious cake. After eating it I asked for the recipe and she kindly shared. Her recipe didn't have a "name" and I just started referring to it as Beavercreek Cake. I wrote the recipe on the back of one of our yellow rabbitry cards-that's another story. Cindy's son Dewey was our boys age and we have a wonderful swimming lesson story about Dewey. You'll have to ask if you want to hear it. Darling Dewey.

Beavercreek Cake

Cream together well in large mixing bowl:
1 1/2 c. sugar
1/2 c. butter (no substitute please)
2 eggs
2 t. vanilla, real

Mix together in bowl:
2 c. flour
1 T. baking powder
1/2 t. salt

Mix the flour mixture into the creamed mixture, alternating with:
1 c. milk

Bake in a vegetable sprayed 9X13" pan at 375* for 20-25 minutes or until done.

When done, remove from oven & spread 1/2 to 1 stick butter over the top to melt & immediately sprinkle with mixture of 6 T. powdered sugar and 2 T. cinnamon-combined well. This is a great alternative to frosting and tastes soooo good.

Friday, January 4, 2008

Chocolate Chip Cookies

Here are two recipes. Both are really good but I'm a little partial to the Nancy Taylor Cookies - named after MTN's friend who's recipe it is. I switched to the Taylor recipe from my chipper recipe but you choose. The only problem for me with the Taylor recipe is it calls for Bisquick and I just about never have it on hand. D asked for a chocolate chip cookie recipe so I hope this helps.

NANCY TAYLOR CHOCOLATE CHIP COOKIE
1 c. butter softened
3/4 c. sugar
3/4 c. brown sugar
1 t. vanilla
2 eggs
2 1/4 c. flour
1 t. baking soda
1 t. salt
1/2 c. Bisquick
1/2 c. old fashioned oats
12-18 oz. chocolate chips (I prefer milk choc.)

1. Cream together butter, sugars, vanilla & eggs.
2. Combine (sift) dry ingredients except oats and add to creamed mixture. Mix well.
3. Stir in oats and chips, blend well.
4. Bake at 375* for 9-11 minutes.

M.S.K. Chocolate Chippers
4 sticks room temp. butter
1 c. sugar
2 c. packed brown sugar
2 T. vanilla (real not imitation)
4 eggs
2 t. baking soda
2 t. salt
12 oz. milk chocolate chips
5 1/2 c. flour (approx.)

1. Cream together butter, sugars, vanilla & eggs
2. Combine (sift) dry ingredients & add to creamed mixture, blending well.
3. Add chips (& may add nuts if desire)
4. Drop by large tablespoons onto baking sheets
5. Bake at 375* 9-12 minutes depending on how "done" you like your cookies.
Tip: If cookies are too flat, add a little more flour.