Best Chocolate Chip Cookies
Ingredients & Directions 1 c Margarine 3/4 c Brown sugar 3/4 c Sugar 2 Eggs 1 pn Vanilla powder 2 c Flour 1 ts Baking soda 1 ts Salt 2 c Chocolate chips Cream butter and sugars. Beat in eggs. Combine dry ingredients. Blend. Stir in chocolate chips. Bake at 375* for 12 minutes or until soft in center. Yields 40 Servings
Best: Biscuit Mix
Ingredients & Directions 9 c Cake-and-pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. [Crisco Golden variety shortening adds colour and flavour.] See “Best: Golden Tea Biscuit” for use of mix. Biscuit Tips: 1. When measuring large quantities of dry ingredients, measure each into separate bowl; that way, if you lose count, you can recheck measure before mixing ingredients. 2. Always pour liquid ingredients over the entire surface of the dry ingredients, meanwhile tossing lightly with fork to incorporate dry ingredients into wet without overworking the flour. 3. Dip cutter into flour between cutting each biscuit to prevent dough from sticking to cutter. 4. Any scraps left over after cutting dough can be sprinkled with sugar, then baked. Or, to avoid wastage, pat dough into a square, then cut into squares instead of rounds. 5. Because biscuits are rich in fat, you don’t need to grease the baking sheet. You can leave the sheet ungreased or sprinkle baking sheet lightly with all-purpose flour. 6. To ensure even browning and baking, make each biscuit the same size and shape. 7. To remove sticky batter from bowl and fork, first rinse with cold water before washing in hot soapy water. Yields 15 Cups
Creamy Smooth Peanut Butter Cookies
Ingredients & Directions 1 c Butter Or Margarine 2 ts Vanilla Extract 1 1/2 c Creamy Peanut Butter 1 ts Salt 1 c Granulated Sugar 1 ts Baking Soda 1 1/2 c Brown Sugar; Packed 2 c Unbleached All-Purpose Flour 2 lg Eggs Cream the butter and peanut butter. Beat in the sugars, blending well. Add the eggs, vanilla, salt, baking soda and flour and mix well. Drop by spoonfuls onto a greased cookie sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes Yield: About 5 dozen cookies Yields 12 servings
Regal Oatmeal Chocolate Chip Cookies
Ingredients & Directions 1 c IMPERIAL quarters; softened 1 c Dark brown sugar; packed 1 c Sugar 2 lg Eggs 1 ts Vanilla extract 1 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 3 c Quick-cooking oats; uncooked 12 oz Chocolate chips Preheat oven to 375 degrees. In a large bowl, beat Imperial until light. Add sugars; beat until fluffy. Add eggs and vanilla, beat well. Add flour, baking soda and salt; mix well. Stir in oatmeal and chocolate chips until thoroughly combined. Drop by rounded tablespoonfuls onto a cookie sheet. Bake 10 to 12 minutes or until cookies are just set. Do not overbake. Yields 60 Servings
Diabetic Banana Bread
Ingredients & Directions 1/4 c Sugar; 3/4 c Sugar Twin; 1/3 c Margarine; 1 Egg; 2 Egg whites; 1 ts Baking soda; 2 c Flour; 4 tb Milk; 3/4 ts Vinegar; 3 Bananas; ripe, mashed Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan. Let cool and cut into 20 slices. Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1. Yields 20 Servings
Old Fashioned Cocoa Mint Cake
Ingredients & Directions 2/3 c Butter 1 2/3 c Granulated sugar 3 Eggs 2 c All purpose flour 2/3 c Hershey’s Cocoa 1/4 ts Baking powder 1 1/4 ts Baking soda 1 ts Salt 1 1/3 c Milk 1/2 c Crushed peppermint candy -COCOA PEPPERMINT ICING- 1/2 c Butter 1/2 c Hershey’s Cocoa 1 Box (1-lb) confectioners -sugar 7 tb Milk 1 ts Vanilla 1 tb Crushed peppermint candy This recipe first appeared in the Hershey’s 1930 cookbook. It uses crushed peppermint candy for flavor. Cream butter, sugar, and eggs until fluffy, and beat vigorously 3 minutes using high speed on the mixer. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with milk to creamed mixture. Blend in crushed candy. Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 35 minutes. Cool 10 minutes before removing from pans. Ice cake with Cocoa Peppermint Icing. Cocoa Peppermint Icing: Melt the butter in a saucepan; add the Cocoa and heat one minute or until smooth, stirring constantly. Alternately add sugar and milk, beating to a spreading consistency. Blend in vanilla and peppermint candy. Makes about 2 1/2 cups icing or enough for an 8 or 9 inch layer cake. Yields 1 Servings
Cranberry Upside-down Cake
Ingredients & Directions 12 tb Unsalted butter or -margarine; at room -temperature More butter for pan 2 3/4 c Cranberries; fresh or frozen 9 tb Maple sugar 1/2 ts Cinnamon; ground 3/4 c All-purpose flour; plus more -flour for pan 1 ts Baking powder 1/4 ts Salt 6 tb Yellow cornmeal; preferably -coarse 1/4 c Almond paste 3/4 c Sugar; plus 2 tb Sugar 3 lg Eggs; separated 1/4 ts Vanilla extract 1/4 ts Almond extract 1/2 c Skim milk 1. Butter and flour a 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries and cook until shiny, 2 to 3 minutes. 2. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes. 3. Remove cranberries with a slotted spoon and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. 4. Arrange cranberries in the prepared pan. 5. Return skillet with syrup to medium heat until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries and let cook, about 10 minutes. 6. Place rack in center of oven and heat to 350. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. 7. Place remaining 6 tablespoons butter in an electric mixer. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar and beat until creamy. Add egg yolks and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside. 8. In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites. 9. Spread batter over cranberries and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate. NOTES : Make sure 8-inch pan is deep. This recipe takes longer than the 45 minutes suggested. Yields 10 Servings
