For some reason I thought that I already had this recipe here (enough people have asked for it, that's for sure!) This is my favorite ever chocolate chip cookie recipe, and I think I've made it a billion or so times. Its a good recipe if you're wanting to substitute butterscotch chips or mint chocolate chips. I imagine nuts or candy sprinkles could be added as well. Its a very workable recipe, and so basic and easy to stuff in a mixer and prepare! They can be made soft and gooey (my favorite) or hard and crispy, or anywhere in between, depending on how long you bake them. I always pull my cookies out of the oven the instant before they're really done, and leave them on the hot pan a minute or two to let them finish baking, which gives them that soft, chewy, melt in your mouth texture. Mmm writing this is making me hungry for them now...
---Chocolate Chip Cookies---
Ingredients:
-3/4 c. butter
-3/4 c. sugar
-3/4 c. packed brown sugar
-2 eggs (large)
-1 1/2 tsp vanilla extract
-2 1/4 c. plus 2 Tbsp flour
-1 tsp baking soda
-3/4 tsp salt
-1 12 oz package semisweet chocolate chips (or whatever type of chips you want)
Directions:
Beat together butter and sugar until creamy. Beat in eggs and vanilla until blended. Combine flour, baking soda, and salt in a small bowl, and then gradually add to butter mixture while beating. Stir in chocolate chips. Drop by tablespoons onto an ungreased baking sheet. Bake at 350 degrees for 8 to 14 minutes. Makes a whole bunch.
Added bonus I just thought of: it doesn't call for any grody shortening/lard!
A tip I just remembered: if you're out of vanilla extract, it doesn't actually taste all that great if you substitute lemon extract. Not that I thought it would, but it was worth a try...
Monday, January 3, 2011
Friday, December 3, 2010
Cranberry Streusel Pie
Big news: my son was born! Which is why I haven't been blogging for the past couple of months. I know how much you missed me :p
Anyway, a friend wanted this recipe, so I'm back!
This really is truly a delicious pie. How delicious you may ask? Well, lets look at the facts: 1) My beloved husband is, let's face it, a bit of a picky eater; 2) He doesn't like to eat the same food over and over again (the exception being, of course, tacos); 3) He's asked me to make this pie 3 times in the past 3 weeks. I'd say this is a winner.
We've variated a few times on the ingredients used, and can confidently say that it is fine to leave out the walnuts if you don't like/have walnuts, also we recommend substituting a cup of the cranberries with a cup of frozen strawberries, as it is just as tasty.
---Cranberry Streusel Pie---
Ingredients:
-One pie crust (Uncooked I think, although the recipe doesn't seem to specify)
-2 c. fresh/frozen cranberries
-1/4 c. sugar
-1/4 c. packed brown sugar
-1/2 c. walnuts
-1/2 tsp cinnamon
-1 egg
-1/3 c. sugar
-1/4 c. butter, melted
-3 Tbsp flour
Directions:
Stir together the cranberries, 1/4 c. sugar, brown sugar, walnuts, and cinnamon together and pour into the (uncooked?) pie crust. Whisk together the egg, 1/3 c. sugar, butter, and flour together and pour over the cranberry mixture. Bake at 400 degrees for 20 minutes, and then at 350 degrees for 30 more minutes or until the streusel is golden.
Anyway, a friend wanted this recipe, so I'm back!
This really is truly a delicious pie. How delicious you may ask? Well, lets look at the facts: 1) My beloved husband is, let's face it, a bit of a picky eater; 2) He doesn't like to eat the same food over and over again (the exception being, of course, tacos); 3) He's asked me to make this pie 3 times in the past 3 weeks. I'd say this is a winner.
We've variated a few times on the ingredients used, and can confidently say that it is fine to leave out the walnuts if you don't like/have walnuts, also we recommend substituting a cup of the cranberries with a cup of frozen strawberries, as it is just as tasty.
---Cranberry Streusel Pie---
Ingredients:
-One pie crust (Uncooked I think, although the recipe doesn't seem to specify)
-2 c. fresh/frozen cranberries
-1/4 c. sugar
-1/4 c. packed brown sugar
-1/2 c. walnuts
-1/2 tsp cinnamon
-1 egg
-1/3 c. sugar
-1/4 c. butter, melted
-3 Tbsp flour
Directions:
Stir together the cranberries, 1/4 c. sugar, brown sugar, walnuts, and cinnamon together and pour into the (uncooked?) pie crust. Whisk together the egg, 1/3 c. sugar, butter, and flour together and pour over the cranberry mixture. Bake at 400 degrees for 20 minutes, and then at 350 degrees for 30 more minutes or until the streusel is golden.
Monday, June 21, 2010
Refrigerator Rolls
I made these yeast rolls with the cheddar chowder last night, and I think they went really well together! These have to be made the night before so that they can refrigerate for long enough, and they take some time to make correctly, but they're worth it. They rise like crazy, and it makes a TON. I got this recipe from my wonderful cooking class at Freed-Hardeman University.
---Refrigerator Rolls---
Ingredients:
-1 and 1/8 tsp yeast
-1 c. warm water (100-110 degrees)
-3 c. bread flour (I use all-purpose flour and they come out fine)
-1/4 c. sugar
-1 tsp salt
-1/4 c. shortening (eww shortening's gross!! I substitute softened butter here)
-1 large egg, lightly beaten
-1/2 c. butter, melted (only needed after the dough has been refrigerated)
Directions:
Stir the yeast and warm water in a small bowl and let sit for 5 minutes. In a large bowl, stir together the flour, sugar, and salt, then cut the shortening/butter into the flour mixture until crumbly. Add the egg and yeast and stir until just blended (careful not to overmix!). Cover and refrigerate for 8 hours (or all night). Roll dough on a well-floured surface to a 1/4 inch thickness, then cut out 2 and 1/2 inch circles. Brush the top of the circles with the melted butter, then fold circles in half over the dull side of a knife, gently pressing the edges to seal them (butter side in). Place rolls on a large greased baking sheet pan with their sides touching. Cover rolls and let them rise in a warm place for 45 minutes or until doubled in size. Bake at 400 degrees for 12-14 minutes or until golden.
---Refrigerator Rolls---
Ingredients:
-1 and 1/8 tsp yeast
-1 c. warm water (100-110 degrees)
-3 c. bread flour (I use all-purpose flour and they come out fine)
-1/4 c. sugar
-1 tsp salt
-1/4 c. shortening (eww shortening's gross!! I substitute softened butter here)
-1 large egg, lightly beaten
-1/2 c. butter, melted (only needed after the dough has been refrigerated)
Directions:
Stir the yeast and warm water in a small bowl and let sit for 5 minutes. In a large bowl, stir together the flour, sugar, and salt, then cut the shortening/butter into the flour mixture until crumbly. Add the egg and yeast and stir until just blended (careful not to overmix!). Cover and refrigerate for 8 hours (or all night). Roll dough on a well-floured surface to a 1/4 inch thickness, then cut out 2 and 1/2 inch circles. Brush the top of the circles with the melted butter, then fold circles in half over the dull side of a knife, gently pressing the edges to seal them (butter side in). Place rolls on a large greased baking sheet pan with their sides touching. Cover rolls and let them rise in a warm place for 45 minutes or until doubled in size. Bake at 400 degrees for 12-14 minutes or until golden.
Cheddar Chowder
We taste-tested this soup on Jonathan and Stephanie last night, and it was described as "scrumptious". It's not too complicated to make, just make sure you have two clean pots available! This is another of my mom's recipes. I like that even though you boil the veggies, you don't lose the nutrients since you use the water in the soup.
---Cheddar Chowder---
Ingredients:
-1 c. water
-1 c. diced potatoes
-1/4 c. carrots
-1/4 c. celery
-1/8 c. onion
-1/2 tsp salt
-1/8 tsp pepper
-2 Tbsp butter
-2 Tbsp flour
-1 c. milk (or water)
-1 c. cheddar, grated
Directions:
Put the water, potatoes, carrots, celery, onion, salt, and pepper in one pot and boil for 10-12 minutes. Do NOT drain the veggies once they are done!! Melt the butter in the other pot, then add flour and milk to the butter and cook just until thickened. Add the cheese to the thickened mixture and stir until the cheese has melted, then combine the two pots in one pot and stir until mixed. Makes about 3 servings.
---Cheddar Chowder---
Ingredients:
-1 c. water
-1 c. diced potatoes
-1/4 c. carrots
-1/4 c. celery
-1/8 c. onion
-1/2 tsp salt
-1/8 tsp pepper
-2 Tbsp butter
-2 Tbsp flour
-1 c. milk (or water)
-1 c. cheddar, grated
Directions:
Put the water, potatoes, carrots, celery, onion, salt, and pepper in one pot and boil for 10-12 minutes. Do NOT drain the veggies once they are done!! Melt the butter in the other pot, then add flour and milk to the butter and cook just until thickened. Add the cheese to the thickened mixture and stir until the cheese has melted, then combine the two pots in one pot and stir until mixed. Makes about 3 servings.
Friday, June 4, 2010
Quiche
Quiche is an odd dish that can be made many different ways. This recipe is for just plain quiche, but some recipes also have spinach or ham in them. This recipe might also work if you want to make mini-quiches, but I haven't tried that yet. I like to chop up the onions as small as I possibly can so that I can taste them but not feel them. My Grandma (on my Dad's side) is responsible for this recipe.
---Quiche---
Ingredients:
-One pie crust (a half-baked one is best- if you use my pie crust recipe, only bake the crust for 5-6 minutes)
-1 onion, chopped
-1 Tbsp oil
-1 c. swiss or gruyere cheese, grated (I always use swiss)
-1/4 c. parmesan cheese
-4 eggs, lightly beaten
-2 c. milk
-1/4 tsp nutmeg
-1/4 tsp salt
-1/4 tsp pepper
Directions:
Cook the chopped up onion in the oil, then put it and all the cheese in the cooled crust. Combine the eggs, milk, nutmeg, salt, and pepper, and then pour over the stuff in the crust. Bake at 450 degrees for 15-20 minutes, then at 350 degrees for 20 minutes or longer until a knife poked all the way into the center comes out clean.
---Quiche---
Ingredients:
-One pie crust (a half-baked one is best- if you use my pie crust recipe, only bake the crust for 5-6 minutes)
-1 onion, chopped
-1 Tbsp oil
-1 c. swiss or gruyere cheese, grated (I always use swiss)
-1/4 c. parmesan cheese
-4 eggs, lightly beaten
-2 c. milk
-1/4 tsp nutmeg
-1/4 tsp salt
-1/4 tsp pepper
Directions:
Cook the chopped up onion in the oil, then put it and all the cheese in the cooled crust. Combine the eggs, milk, nutmeg, salt, and pepper, and then pour over the stuff in the crust. Bake at 450 degrees for 15-20 minutes, then at 350 degrees for 20 minutes or longer until a knife poked all the way into the center comes out clean.
Pie Crust
This is the best pie crust recipe I've ever found. It's simple, easy, tasty, and never fails (I don't exactly know how a pie crust can fail, but one recipe I tried in a cooking class had "no-fail" in the title, so apparently they can). This is also my favorite recipe because it has no eggs in it, so you can safely eat any and all of the dough you desire. Yum. The only thing to watch out for is that you don't overcook it- it can become very dry and a little scorched-colored if you do. And just in case you were wondering, this is yet another one of my mom's recipes.
---Pie Crust---
Ingredients:
-1 and 3/4 c. flour
-1 tsp salt
-1/2 c. oil
-1/4 c. milk or water
Directions:
Mix all the ingredients together until a dough forms. Roll out and then pat into whatever you're putting it in. Poke the dough all over with a fork so that it doesn't bubble up. Bake at 425 degrees for 8-10 minutes or until golden. This supposedly makes 1 10-inch pie shell or 2 8-inch pie crusts. Also you can make a pretty yummy pie crust cookie if you sprinkle cinnamon sugar on top before you bake.
---Pie Crust---
Ingredients:
-1 and 3/4 c. flour
-1 tsp salt
-1/2 c. oil
-1/4 c. milk or water
Directions:
Mix all the ingredients together until a dough forms. Roll out and then pat into whatever you're putting it in. Poke the dough all over with a fork so that it doesn't bubble up. Bake at 425 degrees for 8-10 minutes or until golden. This supposedly makes 1 10-inch pie shell or 2 8-inch pie crusts. Also you can make a pretty yummy pie crust cookie if you sprinkle cinnamon sugar on top before you bake.
Strawberry Pie
Once again, this delicious recipe comes from my mother. This was one of my favorite pies growing up, but since its best to use fresh strawberries we would only have it in the summer. You can use frozen strawberries instead of fresh (which I tried recently) but you have to add water to the strawberry/sugar/flour mix (correct amount unknown) and it just doesn't taste as good.
---Strawberry Pie---
Ingredients:
-One pie crust (an unbaked one is easiest to use for this recipe)
-8 oz cream cheese
-6 c. strawberries (once again, fresh is best!)
-1 and 1/2 c. sugar
-1/2 c. flour
Directions:
Bake the pie crust, and then spread the cream cheese onto the hot crust (if your pie crust is already baked and cooled you'll probably have to melt the cream cheese a little so that you can spread it easily). Hull and wash the strawberries, then place them in a pot and mash them up until they are strawberry goop. Mix in the flour and sugar, then boil it all for one minute, stirring constantly (very easy to burn at this point!!). Pour the strawberry stuff into the cream cheese-covered pie crust, then cool it for a couple of hours until it sets up.
---Strawberry Pie---
Ingredients:
-One pie crust (an unbaked one is easiest to use for this recipe)
-8 oz cream cheese
-6 c. strawberries (once again, fresh is best!)
-1 and 1/2 c. sugar
-1/2 c. flour
Directions:
Bake the pie crust, and then spread the cream cheese onto the hot crust (if your pie crust is already baked and cooled you'll probably have to melt the cream cheese a little so that you can spread it easily). Hull and wash the strawberries, then place them in a pot and mash them up until they are strawberry goop. Mix in the flour and sugar, then boil it all for one minute, stirring constantly (very easy to burn at this point!!). Pour the strawberry stuff into the cream cheese-covered pie crust, then cool it for a couple of hours until it sets up.
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