Friday, September 11, 2015

Marshall's Chocolate Chip Cookies

My friend Heather H. is amazing. She works at BYU and always does these fun contests to find out the "best." After months of chocolate chip cookie research and taste testing panels...this is the recipe that won! 

1 c. butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
1/2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 c. chocolate chips

Cream butter and sugars. Beat in eggs, one at a time. Add remaining ingredients. Drop on cookie sheet and bake at 350 degrees for 9 minutes.

Southwestern Tomato Pasta

My neighbor Carol O. shared this recipe with me after she brought it to a church activity. It is so yummy in the summer when there are fresh tomatoes from the garden! Another thing I love about this recipe is the versatility with changing out ingredients if you don't have certain things on hand. The ingredients are for a smaller dish so I always at least double or triple the recipe. 

3 small vine-ripened tomatoes
2 T.  extra-virgin olive oil
3 cloves of garlic, minced (or put through press)
1 jalapeno pepper, seeded & finely chopped (or something else that's hot)
3 T. chopped fresh cilantro
1 T. fresh lime juice (substitute with fresh lemon if you don't have limes on hand)
1/2 tsp. chili powder
1/4 tsp. sea salt
1/4 tsp. ground white pepper - (I use black)
4 oz. angel hair pasta, uncooked
4 oz. goat cheese, crumbled  (I like goat - but I usually have Feta)
2 T. pine nuts, toasted

Dip tomatoes in boiling water for 45 seconds - to peel easier - put in to cold water - peel.
Chop tomatoes on board where juice won't be lost.  Chop coarsely.
Combine together:  Chopped tomatoes, juice, olive oil and next 7 ingredients.
Cover and let stand at room temperature 1 hour.
Cook pasta according to package direction; drain and cool.  Serve tomato mixture over pasta; top with cheese and pine nuts.   

Orange Syrup

This is a family recipe I grew up with and remember Nana and my mom making often with pancakes and french toast when we would visit. I LOVE this syrup because it reminds me of my childhood. 

1-6 oz. can orange juice
1/2 c. butter
1 c. sugar

Heat to boiling, stirring occasionally. Serve hot on pancakes or french toast.

Amish White Bread

2 c. warm water (110 degrees F/45 degrees C)
2/3 c. white sugar
1 1/2 T. active dry yeast
1 1/2 tsp. salt
1/4 c. vegetable oil

In mixer, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in size, about an hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled and floured 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

Wednesday, May 13, 2015

Chocolate Strawberry Shortcakes

1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
1/2 cup cold unsalted butter
2/3 cup plus 1 T. miniature semisweet chocolate chips, divided
3/4 cup half and half cream
1 egg white, lightly beaten
1 T. coarse sugar
1/2 pint heavy whipping cream
3 T. confectioners' sugar
3/4 cup. hot fudge ice cream topping
10 fresh strawberries
Grated chocolate

Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about 3/4 inch thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.

Bake at 450 degrees for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.

To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.

*From The FoodNetwork

Thursday, May 7, 2015

Chocolate Cinnamon Chip Oatmeal Cookies

1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1/2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 12 oz. bag Semi Sweet Chocolate Chips
1 10 oz. bag Hershey's Cinnamon Chips

Cream butter and sugars. Beat in eggs, one at a time. Add the remaining ingredients. Drop on a cookie sheet and bake at 350 degrees for 9 minutes.

Homemade Soft Pretzels

4 tsp. active dry yeast
1 tsp. white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 tsp. salt
1 T. vegetable oil
1/2 cup baking soda
4 cups hot water

1/4 cup butter, melted
1/4 cup kosher salt, for topping
2 T. white sugar, 2 tsp. cinnamon, for topping

In a small bowl, dissolve yeast and 1tsp. sugar in 1 1/4 cups warm water. Let stand until creamy, about 10 minutes.

In mixer combine flour, 1/2 cup sugar and salt. Add the oil and yeast mixture. Mix until formed into dough. If the mixture is too dry, add 1 or 2 T. of water. Continue kneading the dough until smooth, approx. 8 minutes. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.

In a bowl, dissolve baking soda with 4 cups hot water and set aside.

Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. After the pretzels are shaped, dip each pretzel into the baking soda/hot water mixture and place pretzels onto baking sheets.

Bake in preheated oven until browned, about 8 minutes.

Brush with butter and sprinkle with kosher salt or sugar/cinnamon mixture.

Crab Salad

1 lb imitation crab meat, flaked
1/2 cup celery, chopped
1/2 cup shredded mozzarella cheese
1/2 cup ranch dressing
1/3 cup mayonnaise
1 T. sugar
2 T. fresh chopped parsley
pepper, to taste

Mix above ingredients in a salad bowl until combined.

Texas Sheet Cake

2 cups sugar
2 cups flour
1 cup butter
4 T. cocoa
1 cup water
1/2 cup buttermilk
1 tsp. baking soda
2 eggs, slightly beaten
1 tsp. vanilla

Combine sugar and flour in a mixer bowl. In a saucepan over medium heat, combine butter, cocoa, and water. Bring to a boil. Pour over flour/sugar mixture; beating as you pour slowly. Mix well. Add buttermilk, soda, eggs, and vanilla. Pour into a greased 10x14 inch baking pan. Bake for 20-25 minutes at 350 degrees. Cool completely and then frost with chocolate frosting. Sprinkle with nuts (optional).

1 12 oz. package semi-sweet chocolate chips
6 T. unsalted butter, cut into small pieces
1 tsp. vanilla 
1/2 tsp. salt
2 1/2 cups confectioners' sugar
1/3 cup milk

Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

With mixer on low speed, add vanilla and salt. Gradually add confectioners' sugar and milk in alternating batches; beat until smooth. Let stand 5 minutes before spreading on cake.