CHOCOLATE CHIP COOKIES

The Only Chocolate Chip Cookie Recipe you will ever need comes from Better Homes and Gardens...Compare it to Toll House Recipe.

Ingredients

• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1/2 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 12 ounce package (2 cups)semisweet chocolate pieces
• 1 1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)

 

 

1. In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

 

2. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.

 

 

TOLL HOUSE COOKIE RECIPE

 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

 

POTATO LATKES

These are easy to fix if you buy Hash Brown Frozen but you can also use Fresh Idaho Potato shredded fresh in your processor.

 1 package Shredded Hash Browns
2 eggs
1/3 cup all purpose flour...
1/4 cup finely chopped green onion
1/4 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon baking powder

In large bowl stir together Potatoes, eggs, flour, green onion, pepper, salt, and baking powder. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.

Cook 4 latkes at a time: spread 1/4 cup potato mixture for each latke into 3 1/2-inch circles in skillet. Cook 4 to 5 minutes, turning once. Repeat with remaining potato mixture and add oil to skillet as needed. Season with salt and pepper if desired.

Recipe adapted from
http://www.simplypotatoes.com/recipes/potato-latkes-recipe/0117aSee More

CAMP FIRE BISCUITS

CAMP FIRE BISCUITS

Google "Campfire Biscuits" and you will find 101 ways to ruin biscuits. Making Perfect Biscuits while camping is a challenge and an art but some folks just like improvising and have fun doing that. It is sort of like the S'mores phenomena, I guess. I offer you the directions here for the biscuit recipe only if you are trying to make the perfect champion winning biscuit in a Dutch Oven.

2 1/2  cups Self-Rising Flour or substitute All Purpose Flour + 5 tsp bk pwdr

1/2 c shortening

1/4 c butter

1 Tablespoon Sugar

1 tsp Salt

1  tsp Baking Soda

1 1/2 cup Buttermilk 

Directions:

Sift flour with your hands adding the sugar, salt and baking soda. Add cold butter and cut into the flour.


Make a well in the center of the flour and add the buttermilk, mixing with your hand until dough forms into a big lump in the center. Working in the center, inside the bowl, gently fold the dough over on itself about 4 times, lightly coating the ball with flour. You will not need to incorporate all the flour. If the dough comes together before you have used all the flour, that's OK; you want to keep the dough moist as possible for tender biscuits when done. If the dough is too dry, stir in 1-3 Tbls additional buttermilk.

 Pinch off pieces of dough for each biscuit, shaping in your hands with a light coat of flour left inside the bowl. This is very easy since the dough is no longer too sticky.

If you want to cut dough with a round cutter, roll the dough ball out on a cutting board coated with flour.  Cut out as many rounds as possible with a 2-1/2 to 3 inch round cookie/biscuit cutter dipped in flour.  (do not twist cutter or use an overturned glass which will seal the edges so they cannot rise.)


Grease bottom of 10" Cast Iron Skillet and pre-heat it in the hot oven. Remove hot skillet from oven and place biscuits in the skillet.

Brush tops of the biscuits with melted butter. Pop them into the hot oven.

Bake at 450 degrees for 20 minutes, until golden brown.

YIELD = 8-10


Serving Suggestions: Butter, Jam, Honey, Fruit Sauce, Whip cream or Sausage Gravy.



*Camp Fire Dutch Oven Baking: Grease the inside of the Dutch Oven. Pre-Heat 30 hot charcoal bricketts (place 1/3 of the hot charcoal under the Dutch Oven, on the ground inside your fire pit, place 2/3 hot bricketts on the top of the lid..  More heat should be on top of the lid so you don't burn the bottoms.  Don't peak for 20 minutes. Every time you open the lid it will take 5 more minutes to recapture the heat.


* If you do not have Self-Rising Flour you can use All Purpose Flour and add 1 1/2 Tbsp baking powder.

*Cinnamon-Sugar Biscuits: Increase sugar to 1/2 cup; add cinnamon to flour mixture.  Add raisins or blueberries to dough mix. After baking, brush with melted butter and sprinkle with cinnamon sugar or a glaze.

* Cheese-Garlic Biscuits: Use 1 cup buttermilk; add 3/4 cup shredded cheese. After baking, brush with mixture of 2 Tbs melted butter and 1/8 tsp garlic powder.

*Raspberry, Blackberry or Peach Sauce: 4 cups berries, 1/2 cup water, 2 Tbls cornstarch. Bring to a boil and stir. Reduce heat and simmer for 2 minutes.

WHITE LILLY LIGHT & FLUFFY BISCUITS

White Lilly Fluffy Biscuits

Ingredients:

Crisco® Original No-Stick Cooking Spray
2 cups White Lily® Enriched Bleached Self-Rising Flour
OR 2 cups White Lily® Enriched Unbleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
2/3 to 3/4 cups buttermilk or milk

Instructions:

1.	HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray.
2.	MEASURE flour into large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl.
3.	TURN dough onto lightly floured surface. Knead gently 2 to 3 times. Roll dough to 1/2-inch thickness. Cut using floured 2-inch biscuit cutter. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides.
4.	BAKE 8 to 10 minutes or until golden brown.
	VARIATION
1.	GARLIC CHEESE BISCUITS: Stir in 1 cup shredded Cheddar cheese before adding milk. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake as directed above. Combine 1/4 cup melted butter and 1/4 teaspoon garlic powder. Brush on warm biscuits.
2.	ALL-PURPOSE FLOUR: Combine 2 cups flour, 1 tablespoon baking powder and 1 teaspoon salt before cutting in shortening. Follow directions above.