|PREHEAT oven to 375° F/190° C|
• 2 1/4 cups (510g) all-purpose flour
COMBINE in small bowl.
• 1 cup (2 sticks) (225g) butter, softened|
• 3/4 cup (170g) granulated sugar
• 3/4 cup (170g) packed brown sugar
• 1 teaspoon vanilla extract
|Beat in large mixer bowl until creamy.|
|• 2 large eggs||Add eggs, one at a time, beating well after each addition.|
• 2 cups (12-oz. pkg.) (340g) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels|
• 1 cup (225g) chopped nuts
|Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.|
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Serves 12 (freezes well)
1 pound split peas – rinsed
1 ham bone – optional
1 onion – chopped
2 carrots – peeled and sliced
1 stalk celery – chopped
2 cloves garlic – pressed
1 bay leaf
1 1/2 quarts water – use chicken broth if not using a ham bone.
salt and pepper – to taste
Put all ingredients into a crock pot, except the salt and pepper.
Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours, or until peas are very soft. Before serving, remove bones and bay leaf.
Salt and pepper to taste.
1 3/4 c. all-purpose flour |
1 tsp. baking soda
1 c. sugar
1/2 c. chopped walnuts
Mix together flour, baking soda, sugar and nuts in a bowl.|
1/2 c. vegetable oil
1/2 tsp. almond or vanilla extract
In another bowl, beat together eggs, flavoring and oil until well blended.|
1 pkg frozen sweet strawberries|
or 1 cup (10 oz/285 g) crushed fresh strawberries, drained and mixed with 3 tsp. sugar (or less)
Add strawberries and beat at slow speed of mixer until berries are partially broken. |
Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F (180C) for 20-25 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Or better yet, make butter creme frosting flavored with the juice drained from the fresh strawberries! Decorate the tops with strawberry slices.
Makes 18-24 cupcakes.
Headache remedy which alleviates tension and relaxes blood vessels.
Combine the following essential oils with an emulsifier (cream or honey), then add the mixture to the bathwater.
3 drops chamomile
3 drops lavender
3 drops rosemary
|1⁄2 c Butter|
1⁄4 c Brown sugar; (light or dark)
|Cream butter and sugar.|
|1 Egg, separated||Add egg yolk and beat.|
|1 c Sifted all-purpose flour||Add flour and mix thoroughly.|
|1 c Chopped nuts; (pecans or walnuts)||Form into small balls - about the size of a walnut. Roll in slightly beaten egg white and then in nuts. Make indentation in center of cookie with a thimble.|
Bake in 350 degree oven for 8 minutes. Remove cookies and press center again. Bake another 10 minutes. When cool fill centers with your choice of jam or jelly or thin butter cream frosting tinted as many colors as suits you.