Holiday Chocolate Chip Cookies
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Softened butter (2 sticks) 1 ts Vanilla extract 2 Eggs 1 c Coarsely chopped nuts,option 12 oz Semi-sweet chocolate chips ? 3/4 c Firmly packed brown sugar 3/4 c Granulated sugar Mix flour,baking soda and salt;set aside.Beat butter,sugars,vanilla and eggs until light and fluffy.Blend in flour mixture.Stir in nuts and chips. Drop by teaspoon,2″ apart onto ungreased baking sheets.Bake @ 375 degrees for about 10 minutes or until golden brown. From Yields 72 Servings
Quick Chocolate Torte
Ingredients & Directions 5 Eggs — separated 1/2 ts Salt 1 c Powdered sugar 1/3 c Cocoa 1 1/2 ts Vanilla 1 c Whipping cream — whipped Chocolate shot, choc. curls Or nuts Grease a jelly roll pan and line with waxed paper. Grease the paper. Beat egg whites and salt to soft peaks. Add sugar gradually, beating till stiff. Bear yolks and vanilla till thick. Fold into whites with the cocoa. Spread in pan. Bake 20 Min. at 350F. Tur n out immediately onto towel sprinkled with powdered sugar, and peel off paper. Cool 15 min. Cut into quarters. Sread each one wit h whipped cream and stack. Decorate with choc. shot or curls or nuts. Yields 10 Servings
Mom's Sour Cream Cookies *** Jo
Ingredients & Directions 1/2 c Shortening 1 ea Egg 1/2 c Sour cream 2 1/2 c Flour (sifted) 1 c Sugar 1/2 ts Soda 1/2 ts Salt 1 ts Vanilla Cream together shortening and Sugar. Add Egg and beat well then add Sour Cream. Add flour (sifted) , soda and Salt. Blend all and drop on ungreased cookie sheet. Dip bottom of small glass in water then in sugar and press on dropped cookie dough. Bake at 12 to 16 min. at 335 degrees. Yields 3 Servings
Chocolate Zucchini Nut Bread
Ingredients & Directions 1 c Salad Oil 1 c Chopped Nuts 3 ea Eggs 2 c Sugar 1 ts Salt 3 c Flour 1/4 ts Baking Powder 1 ts Cinnamon 1 ts Baking Soda 1 ts Vanilla 2 oz Baking Chocolate, Melted 1/2 c Choc Chips 2 c Grated, peeled Zucchini chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9″ x 5″ pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. is recipe comes out of Country Cook’n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary’s Parishioners of Little Kohler, Wis. This one the recipe of Mary Niedermeyer. Yields 2 servings
Old-fashioned Tea Cakes
Ingredients & Directions 4 c All-purpose flour 4 ts Baking powder 1 pn Salt 1 c Solid all-vegetable -shortening 2 c Sugar 2 Eggs 1/2 c Milk 2 ts Vanilla Notes: From Houston Chronicle Preheat oven to 400 degrees. Grease cookie sheets. Sift flour, baking powder and salt together. Cream shortening and sugar. Beat eggs just enough to break the yolks. Add to shortening. Add flour mixture and milk alternately. Add vanilla. Turn dough out on lightly floured board and knead. Roll out thin and cut with cookie cutters. Reduce heat to 350 degrees and bake on greased cookie sheets 15 minutes. Cakes will be soft if the dough is fairly thick, crisp if rolled thin. Yields 1 Servings
Biscuit Wrapped Meatloaf
Ingredients & Directions 2 lb Ground Beef 1 c Milk 2/3 c Bread Crumbs; Dry 2 Eggs 1 ts Salt 2 ts Worcestershire Sauce 1/2 ts Garlic Salt 1/2 ts Mustard; Dry 1/4 ts Pepper 1 c Bisquick 1/4 c Water 4 sl American Cheese; Process Tomato Bouillon Sauce; -(Below) Heat oven to 375F. Mix beef, milk, crumbs, onion, eggs, salt, Worcestershire sauce, garlic salt, mustard and pepper. Shape firmly into a loaf, 8 X 5 inches; place in shallow baking dish. Bake 1 hour; spoon off fat. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll into 12 inch circle; cut into 4 equal parts. Alternate cheese slices and dough quarters on loaf, overlapping rounded edges of dough over points of cheese. Prick dough with fork. Bake until golden drown, about 15 minutes. Serve with sauce. TOMATO-BOUILLON SAUCE: Heat 1 cup catsup and 1 Tsp. instant beef bouillon to boiling over low heat, stirring frequently; reduce heat. Simmer uncovered, stirring frequently, until bouillon in dissolved. Yields 1 Servings
Pita Bread I
Ingredients & Directions 2 lb Wholewheat flour 2 ts Salt 1/2 tb Dry yeast 2 ts Brown sugar 1 1/4 pt Warm water Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8″ X 5″. Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. “Entertaining with Cranks” Yields 10 servings
