| 2 1/4 cups | all-purpose flour |
| 1 tsp. | baking soda |
| 1 tsp. | salt (optional) |
| 1 cup | butter, softened |
| 3/4 cup | sugar |
| 3/4 cup | firmly packed brown sugar |
| 1 tsp. | vanilla extract |
| 2 | eggs |
| 2 cups | chocolate chips (semi-sweet) |
| 1 cup | chopped nuts (optional) |
Preheat oven to 375°F. In large bowl combine butter, sugars, and vanilla extract; beat until creamy. Beat in eggs. Gradually add mixture of flour, soda and salt. Stir in chocolate and nuts. Drop by rounded measuring Tablespoon onto ungreased cookie sheets. Bake at 375°F for 9-11 min. Makes about 5 dozen. For pan cookies put in greased pan and bake at 375 for 20-25 minutes.
| 1 cup | margarine |
| 1 cup | white sugar |
| 1 tsp. | baking soda |
| 1 1/2 cup | flour |
| 3 cup | rolled oats |
| 1 cup | brown sugar |
| 2 | eggs |
| 1 tsp. | salt (optional) |
| 1+ tsp. | vanilla |
| 2 cups | chocolate chips |
Soften margarine. Mix sugars, eggs and margarine until creamy. Add soda, salt and vanilla and mix. Add flour and mix. Add oats and chocolate chips and mix. Drop by rounded tsp. onto ungreased cookie sheet. Bake in preheated oven at 350°F for 10-12 min.
| Cream together: | 2 cups | butter |
| 2 cups | sugar | |
| 2 cups | brown sugar | |
| Add: | 4 | eggs |
| 2 tsp. | vanilla | |
| Mix in separate bowl: | 4 cups | flour |
| 5 cups | oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of oatmeal and only "powderize" that, NOT 5 cups "powderized" oatmeal) | |
| 1 tsp | salt | |
| 2 tsp | baking powder | |
| 2 tsp | baking soda | |
| Mix: | All of the above | |
| Add: | 24 oz. bag | chocolate chips |
| 1 | finely grated 8 oz Hershey bar (plain) | |
| Add: | 3 cups | chopped nuts (any kind) |
Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake at 350 degrees for 8 - 10 minutes. DO NOT OVERBAKE. Makes 112.
| Single | Ingredient | Double |
|---|---|---|
| 1 1/2 cups | unsifted all-pupose flour | 3 cups |
| 1 tsp | salt | 2 tsp |
| 1 tsp | baking soda | 2 tsp |
| 1/2 cup | unsalted butter | 1 cup |
| 1/2 cup | solid vegetable shortening | 1 cup |
| 1/2 cup | granulated sugar | 1 cup |
| 1 cup | firmly packed brown sugar | 2 cups |
| 1 tsp | vanilla extract | 2 tsp |
| 2 | eggs | 4 |
| 2 cups | old-fashioned rolled oats | 4 cups |
| 12 oz | dark chocolate chips | 24 oz |
Preheat oven to 350°. Combine flour, salt, and baking soda. Beat together butter, shortening, sugars, and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto cookie sheets. Bake ~10 minutes or until cookies are done. Do not use convection. Cool cookies on sheets for two minutes before placing them on wire rack for further cooling. Yield: 72 cookies.
| 1/2 cup | butter |
| 1 cup | sugar |
| 1 3/4 cup | flour |
| 1 | egg |
| 1 tsp | vanilla extract |
| 2 tsp | baking powder |
Topping:
| egg whites | |
| colored sugar | |
| cinnamon |
Mix flour and baking powder together. Cream butter and sugar together. Add egg and vanilla. Add flour mixture. Put in refrigerator, covered, overnight.
Preheat oven to 300°F. On a lightly floured surface, roll out dough with a rolling pin to about 1/4". Cut with cookie cutters into holiday shapes. Note: dough is very stiff.
Brush the cookie tops with unbeaten egg whites. Sprinkle with any combination of colored sugar, cinnamon, sprinkles.
Bake for about 15 minutes, until lightly browned.
| 1 | pie crust, plain |
| 3 | eggs |
| 1/2 cup | sugar |
| 1/4 tsp | salt |
| 1 cup | corn syrup, light color |
| 1/2 tsp | vanilla extract |
| 1+ cup | pecan pieces (save 3 halves as garnish) |
Preheat oven to 300F. Line pie pan with crust. Beat eggs slightly. Add other ingredients. Mix well. Pour into pie pan. Bake 45 minutes. Chill.
| 2 | eggs |
| 16 oz | pumpkin, solid pack |
| 3/4 cup | sugar |
| 1/2 tsp | salt |
| 1 tsp | cinnamon, ground |
| 1/2 tsp | ginger, ground |
| 1/4 tsp | cloves, ground |
| 12 oz | evaporated milk, undiluted |
Preheat oven to 425F. Beat eggs lightly. Stir in remaining ingredients in order. Pour into pie shell(s). Bake according to table below, reducing heat to 350F during. Cool.
| # | Pie Shell | Cups | 425F | 350F |
|---|---|---|---|---|
| 2 | 9" shallow | 2 | 15 min | 20-30 min |
| 1 | 9" deep dish | 4 | 15 min | 40-50 min |
| 1 cup | basmati rice |
| 1 qt | water |
| 8 tbs | sugar |
| 1 | vanilla bean |
| 1/4 tsp | osmanthus flowers |
| 1 | clove |
Slice lengthwise and scrape vanilla bean. Combine all ingredients in a saucepan. Bring to boil. Turn heat to low. Stir. Simmer for 20 minutes. Retrieve vanilla bean and clove. Stir. Serve.
| 2 cup | Raw apple chopped |
| 1 cup | Flour |
| 1 tsp | Cinnamon |
| 1 cup | Sugar |
| 1/4 cup | Oil or shortening (can use less) |
| 1/2 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/2 tsp | Salt (I leave out) |
| 1 | Egg |
Preheat oven to 350F. Mix all ingredients well. Can add raisins or nuts. Bake 40-50 minutes.