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.