White Chocolate Chip Cookies

I always thought that chocolate chip cookies were THE best but this recipe changed my mind forever.

RECIPE: s

Ingredients:

One cup, two sticks, of butter, softened

One cup of brown sugar

One cup of white sugar

2 eggs at room temperature

2 teaspoons of vanilla extract

2 1/2 cups of flour

1/2 cup of unsweetened cocoa powder

3 tablespoons of instant coffee granules

3/4 of a teaspoon of baking powder

Oik1/2 teaspoon of salt

3/4 of a teaspoon of baking soda

One 11 ounce package of white chips

Baking directions:

Heat oven To 350°F. In the large bowl of an electric mixer, place butter, brown sugar and white sugar and beat until fluffy about three minutes. Add eggs one at a time, beating well after each addition, add vanilla, mix until combined.

In a large bowl combine flour, cocoa, instant coffee, baking powder, baking soda and salt and stir. Add the dry mixture to the butter mixture and mix until well blended. Fold in chips. Drop by rounded teaspoon 2 inches apart onto greased or parchment lined baking sheet. Bake for 10 to 12 minutes. Cool five minutes on the cookie sheet then remove from sheet to wire rack and cool completely.

Grandmom’s Potato Salad

2 pounds of potatoes (preferably russet)  peeled and cubed

2 tbsps. of white vinegar

1 celery stalk, finely chopped

2 tbsps. of minced onion

3/4 cup of mayonnaise

1 tsp. celery seed

1 tsp. dry mustard

2 hard boiled eggs (peeled and cubed)

Boil the potatoes in their skins until fork tender. While the potatoes are cooking, add all the remaining ingredients to the mayonnaise and stir well to combine. When potatoes are fork tender, drain and rinse under cold water and the skins should slide right off. Add mayonnaise mixture and stir to coat potatoes. Refrigerate for at least 6 hours (preferably overnight) to bring out the flavor.

Boiled Water Recipe

Boiling water is essential to many recipes. If you have never cooked before, don’t worry. It is not as difficult as it may appear. This recipe will guide you through the process, even if you have never set foot in a kitchen.
Special equipment: 12-quart stockpot
INGREDIENTS
serves 48, cooking time 5 minutes, total time varies
Water

PROCEDURES:
Open your cupboard or wherever it is you store your cookware.
Locate a 12-quart stockpot. If you do not have a 12-quart stockpot, you may use whatever size pot you have; in that event, keep in mind that serving size here is 1 cup and there are 4 cups in a quart. Do the math.
Place your pot in the sink under the tap. If you have never used a sink before, it is the large depression in your counter top. (If you live with someone else, they may have filled it with dirty dishes; in this case, wash them or simply remove them from the sink and place them in the oven ? someone else will eventually discover them there and wash them.)
Turn the cold-water knob to the “on” position. Some people (like my dad) prefer to let the water run a little bit. This is optional but encouraged ? if it’s a hot day or someone has previously used the “hot” water knob, the warmer water will eventually be replaced by truly cold water.
Fill stockpot to within a couple inches of the rim.
Lift stockpot from sink and transfer to stove. (Although appearances may vary, the stove is the thing with 4 or more circular metal bands on top of it; alternately, it may be a completely flat black glass surface. If you are unsure, ask your family, roommate, or neighbor for guidance.)
Find knob on stove that corresponds to the “burner” you have placed your pot on. In addition to words like “Right Front” or “Left Rear,” there are usually little pictures near the knobs to indicate position.
Turn knob to “High” and wait until water boils. Depending on strength of your stove and amount of water, the boiling time may vary. Note: DO NOT WATCH THE POT; it will never boil in the event that you do.
Boiled water may be used for any number of applications. Serve hot but do not drink.

Alternate methods:
Depending on water application, you may want to salt the water. Do this after the water has come to a boil.
Placing a lid on the pot will help it boil faster, with the additional benefit of blocking water from your line of sight, which, as stated above, inhibits the boiling process.

Soft and Chewey Chocolate Cookies

Preheat oven to 350 degrees.

In the first bowl sift together 2 cups of flour, 1/2 tsp. of salt, 1 tsp. of baking soda and 1 cup of cocoa.

In a mixing bowl cream together 1 cup (2 sticks) of room temperature butter and 2 cups of sugar and cream until well blended.  Add 2 room temperature eggs-one at a time-until well blended and a tsp. of vanilla.

Gradually add the dry ingredients to creamed mixture and combine.  The mixture may be a little dry.  Add water-1 tbsp. at a time- until mixture is smooth.

Drop by rounded tsps. onto an ungreased baking sheet and bake 8-10 minutes.  Do not cook until firm-they should be slightly droopy on the spatula.  They firm up very fast so cool on wire racks for 10 minutes and then store in  an airtight container.  The flavor really comes out the next day.

Bettyann’s Dried Beef Dip

2 packages of Dried Beef  (3 oz. each)  chopped

1 1/3 c. mayo

1 1/3 c. sour cream

1 tbsp. fresh dill

2 tbsp. chopped fresh parsley

2 tbsp. minced dried onion

Mix together and chill.  Serve with rye bread.

Paula’s Pickles

1 quart of water

2 1/2 Tbsp.salt

1/4 cup sugar

1/2 cup vinegar

Put all ingredients into a pot; mix and stir until it boils.  Take off heat and cool for a few minutes. Put peeled, sliced cucumbers in a jar and pour mixture over them.  Add some fresh dill and 3 garlic cloves.  Refrigerate overnight to let flavors come out and enjoy!

Ananda’s Spinach Quiche

Pastry:

1 c flour

1/2 cup  unsalted butter, small cubes

1 egg

Water-2 or 3 ounces

Dash of Salt

Filling:

3 eggs

1 1/4 cups heavy cream

1/4 tsp. pepper

1/8 tsp. nutmeg

1/2 cup cheddar cheese

1/4 cup grated parm cheese

Salt

1 Package of baby spinach – defrosted

1/2 onion, diced

Directions:

Preheat oven to 350, butter the pan.

Combine flour/salt. add butter. you want the mixture course

Stir in egg and water until dough becomes a ball

Coat surface of table with flour, let mixture rest for 5 minutes then gently roll out and spread pastry to cover pan, standing higher than dish edge. bake it for 5-10 minutes, don’t want it to shrink

While pastry is baking,  whisk eggs, cream, salt, pepper and nutmeg, pour this over spinach and onion and add cheese.

When pastry is done, pour mixture into pastry and  bake 45-50 minutes on bottom rack.  Should be golden brown on top when done.

Enjoy!

French Toast

Made myself some great french toast for breakfast.   Here’s the recipe:

6 Slices of bread

2 cups of milk

1 egg

1 tbsp. of cinnamon

1 tsp. of vanilla

Leave bread out covered with a clean towel for 1/2 hour to firm up.  When bread is firm,  mix all ingredients in a large bowl, dip bread in and cook  in a hot buttered pan.

Enjoy!

P.S. This also is a great way to use up that stale bread.

Great Recipe for Pesto

1/4 c. pine nuts      3 medium cloves garlic, unpeeled

2 c. packed fresh basil leaves     

2 tbsp. fresh parsley leaves

7 tbsp. extra virgin olive oil        salt & pepper

1/4 c. finely grated Parmesan or Pecorino Romano cheese

Toast the nuts in a small heavy skillet, stirring frequently, until just golden and fragrant., about 5 minutes, set aside. Add the garlic to the empty skillet and toast over medium heat,  shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes.  Let the garlic cool slightly, then peel and chop.

Place the basil and parsley in a heavy duty 1 gallon ziplock bag,  Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

Process the nuts, garlic,  herbs,  oil and 1/2 tsp. of salt in a food processor until smooth,  stopping as necessary to scrape down the sides of the bowl,  about 1 minute.  Stir in the cheese and season with salt and pepper to taste. 

Sue’s Strawberry Salad

Salad Ingredients:

1 lb. spinach-cleaned and torn

1 qt. strawberries-halved

1 tsp. dill

2 tsp. toasted sesame seeds

Dressing:

1/2 c. olive oil

1/4 c. sugar

1/4 tsp. dry mustard

1/4 c. red wine vinegar

1/4 tsp. garlic powder

salt and pepper to taste

Combine salad ingredients and set aside.  Combine dressing ingredients in a separate bowl.  Add dressing immediately before serving,