These are simply the best chocolate chip cookie I've made! They are a great treat, easy and delicious. Freeze well for lunches and snacks too!
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter (softened) or Crisco/butter combination if your running a bit low on butter!
3/4 cup white sugar
3/4 cup brown sugar (packed)
1 tsp vanilla (or more to suit taste)
2 eggs
2 cups milk chocolate chips (that's a bag of about 326g)
1 cup chopped nuts (optional)
Preheat oven: to 375 degrees
1. Cream butter, sugars, vanilla and eggs.
2. Add flour, soda, salt.
3. Mix thoroughly add chocolate chips (and nuts if using them).
4. On greased cookie sheet (or parchment lined cookie sheet), drop by teaspoonful size.
5. Bake for about 9 minutes.
6. Remove from pan and cool. Store in airtight container or freezer containers.
TIP: Watch the BOTTOM of the cookies not the tops to check for when they are done. Cookie bottoms should be golden brown. The top of the cookie may look unbaked, but will finish baking... if you remove the cookies when the tops look 'done' or golden, the bottoms will be darker, and the cookie will be crunchier. For soft cookies, remove when bottoms are golden.
Makes about 5 dozen cookies. Cookies are about 1 1/2" when baked.
Make these on a rain or snow day when you're stuck inside and freeze them for picnics, school lunches, midnight snacks or just because you'd like a cookie!
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Saturday, July 4, 2009
Sunday, June 28, 2009
Hummus
A delicious dip for vegetables or spread on crackers. Nutritious, inexpensive and healthy; everything you'd love in one easy recipe!
1 can chickpeas (drained and rinsed)
1/2 cup tahini paste
2 Tbsp extra virgin olive oil
1 garlic clove (fresh, minced) or more depending on your personal taste
juice of 2 medium lemons
1/2 tsp sea salt
1/2 tsp cumin
1. In a food processor (or blender) puree chickpeas.
2. Add remaining ingredients. Adjust seasoning if needed, and mix.
Serve immediately or store in an airtight container for up to 5 days in the refrigerator.
Tahini paste: this is sesame seeds ground up, sold in a jar and can be used as a substitute for peanut butter intolerant individuals. This may be found in specialty markets with middle eastern foods, in a grocery store with international foods or organic shoppes. If you cannot find it in your local super market, ask if they can order it for you. One jar is about $4-$7 (depends on brand, type (organic, etc), location (speciality market, etc) but typically makes several batches and keeps for a long time in the refrigerator.
When I first tried Hummus, I didn't know what was in it; I could taste the garlic but not the distinct taste of chickpeas which I actually despised! I read the ingredient list and was literally amazed to find chickpeas as the main ingredient!
1 can chickpeas (drained and rinsed)
1/2 cup tahini paste
2 Tbsp extra virgin olive oil
1 garlic clove (fresh, minced) or more depending on your personal taste
juice of 2 medium lemons
1/2 tsp sea salt
1/2 tsp cumin
1. In a food processor (or blender) puree chickpeas.
2. Add remaining ingredients. Adjust seasoning if needed, and mix.
Serve immediately or store in an airtight container for up to 5 days in the refrigerator.
Tahini paste: this is sesame seeds ground up, sold in a jar and can be used as a substitute for peanut butter intolerant individuals. This may be found in specialty markets with middle eastern foods, in a grocery store with international foods or organic shoppes. If you cannot find it in your local super market, ask if they can order it for you. One jar is about $4-$7 (depends on brand, type (organic, etc), location (speciality market, etc) but typically makes several batches and keeps for a long time in the refrigerator.
Butterscotch Oat Squares
An heirloom recipe over 100 years old, this was one of my first recipes when I was a budding baker. Easy to make and very delicious served warm with vanilla ice cream. One-dish recipe!
1 cup brown sugar
1 tsp baking powder
2 cups rolled oats
1/2 cup melted butter
1/2 tsp vanilla
Preheat oven: to 375 degrees
1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.
2. Blend thoroughly and pat down with a fork.
3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.
Cut into squares while still warm.
1 cup brown sugar
1 tsp baking powder
2 cups rolled oats
1/2 cup melted butter
1/2 tsp vanilla
Preheat oven: to 375 degrees
1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.
2. Blend thoroughly and pat down with a fork.
3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.
Cut into squares while still warm.
Chocolate Chip Oatmeal Cookies
Who can resist a fresh baked cookie? These cookies are a great freezer friendly recipe to have on hand for school lunches or midnight snacks!
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 Tbsp milk
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oatmeal
1 cup chocolate chips (personal favourite: milk chocolate chips)
Preheat oven: to 350 degrees
1. Cream butter and sugars.
2. Add egg, vanilla and milk.
3. Sift & add dry ingredients.
4. Mix well & add oatmeal and chocolate chips.
5. Drop 2" apart on greased (I use parchment instead) baking sheet.
6. Bake for 8-10 minutes.
Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.
Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.
Delicious cookie, easy to make and a great recipe for a budding baker to try!
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 egg
1 tsp vanilla
1 Tbsp milk
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup oatmeal
1 cup chocolate chips (personal favourite: milk chocolate chips)
Preheat oven: to 350 degrees
1. Cream butter and sugars.
2. Add egg, vanilla and milk.
3. Sift & add dry ingredients.
4. Mix well & add oatmeal and chocolate chips.
5. Drop 2" apart on greased (I use parchment instead) baking sheet.
6. Bake for 8-10 minutes.
Cookies are done when they are golden on the bottom; don't look at the tops because you may find the bottoms will burn by the time the top "looks" done.
Store in an airtight (childproof locked cupboard if you want any for the next day!) or in freezer bags.
Delicious cookie, easy to make and a great recipe for a budding baker to try!
No-Yeast Pizza Dough
The kids want pizza, you're running low on cash and you're out of yeast to make the pizza dough. This great dough is super fast, no rising time and easy as a pizza pie! The dough is very similar to a tea biscuit tasting crust when finished.
2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
6 Tbsp oil
Mix together and spread on a cookie sheet or pizza pan.
Preheat oven: to 425 degrees
Top with sauce, toppings and cheese. Bake for about 20 minutes, watching for a golden crust on the bottom of the pizza.
Topping Suggestions:
Top with pizza sauce (spaghetti sauce works too!)
Herbs, spices and your favourite pizza toppings!
* Use up some left over chicken cut into pieces
* Frozen or leftover: meatballs cut in quarters (heat through easier).
* Leftover hamburger patties cut or crumbled on the pizza.
* Sliced bologna, pepperoni, ham or other deli meats cut up into bite sized pieces.
* Pineapple (drained) and chopped
* Olives (sliced/drained)
* Tomato slices
* Cooked broccoli
* Onions, sliced/diced
* Green peppers, red peppers and other sweet bell peppers; sliced or cubed
* Hot pepper rings
* Mushrooms (canned or sliced, fresh)
* Feta cheese, drained/crumbled (a personal favourite!)
* Spinach (rinsed and ripped)
Top it off with cheese!
Easy crowd pleaser, saves time and money and promotes team work in the kitchen with children having input into toppings and assisting! Remember what ingredients you used, you'll want to name your creation!
2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
6 Tbsp oil
Mix together and spread on a cookie sheet or pizza pan.
Preheat oven: to 425 degrees
Top with sauce, toppings and cheese. Bake for about 20 minutes, watching for a golden crust on the bottom of the pizza.
Topping Suggestions:
Top with pizza sauce (spaghetti sauce works too!)
Herbs, spices and your favourite pizza toppings!
* Use up some left over chicken cut into pieces
* Frozen or leftover: meatballs cut in quarters (heat through easier).
* Leftover hamburger patties cut or crumbled on the pizza.
* Sliced bologna, pepperoni, ham or other deli meats cut up into bite sized pieces.
* Pineapple (drained) and chopped
* Olives (sliced/drained)
* Tomato slices
* Cooked broccoli
* Onions, sliced/diced
* Green peppers, red peppers and other sweet bell peppers; sliced or cubed
* Hot pepper rings
* Mushrooms (canned or sliced, fresh)
* Feta cheese, drained/crumbled (a personal favourite!)
* Spinach (rinsed and ripped)
Top it off with cheese!
Easy crowd pleaser, saves time and money and promotes team work in the kitchen with children having input into toppings and assisting! Remember what ingredients you used, you'll want to name your creation!
Easy Sponge Cake
This is an adapted recipe from a cook book I was given many years ago. I enjoy this recipe for it's simplicity and versatility.
2 eggs
1 cup white sugar
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 Tbsp Butter (or margarine)
Preheat oven: to 350 degrees
1. Beat eggs until frothy; add sugar gradually while beating until thick. Add vanilla.
2. Mix flour, baking powder and salt; stir into egg mixture.
3. In a small saucepan heat milk and butter until hot (not boiling). Stir into batter.
4. Spread into greased 9x9" pan.
5. Bake for 25-30 minutes. (toothpick in centre of cake should come out clean)
Serve warm or cool and top with choice of fruits, whipped cream or icing.
Freezes well; great dessert for unexpected guests because it whips up so fast and can be served warm. It doesn't need frosting or icing, but to dress it up for dessert: dust each slice with a little bit of icing sugar.
2 eggs
1 cup white sugar
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 Tbsp Butter (or margarine)
Preheat oven: to 350 degrees
1. Beat eggs until frothy; add sugar gradually while beating until thick. Add vanilla.
2. Mix flour, baking powder and salt; stir into egg mixture.
3. In a small saucepan heat milk and butter until hot (not boiling). Stir into batter.
4. Spread into greased 9x9" pan.
5. Bake for 25-30 minutes. (toothpick in centre of cake should come out clean)
Serve warm or cool and top with choice of fruits, whipped cream or icing.
Freezes well; great dessert for unexpected guests because it whips up so fast and can be served warm. It doesn't need frosting or icing, but to dress it up for dessert: dust each slice with a little bit of icing sugar.
Saturday, June 27, 2009
Peanut Butter Balls
This is one of the most kid-friendly recipes I know of. No cooking involved so it's great for a day inside when it's too hot or rainy outside!
1 cup peanut butter (smooth or crunchy)
1 cup icing sugar
1 Tbsp. butter
1 cup Rice Krispies
1. Mix well: peanut butter, butter and icing sugar.
2. Add: Rice Krispies cereal.
3. Form into balls.
4. Dip balls into a thin mixture of icing sugar and water.
5. Roll in shredded coconut.
Enjoy!
Can be frozen.
1 cup peanut butter (smooth or crunchy)
1 cup icing sugar
1 Tbsp. butter
1 cup Rice Krispies
1. Mix well: peanut butter, butter and icing sugar.
2. Add: Rice Krispies cereal.
3. Form into balls.
4. Dip balls into a thin mixture of icing sugar and water.
5. Roll in shredded coconut.
Enjoy!
Can be frozen.
Wacky Cake
By far one of the easiest cakes to make, prepared in the same dish which you bake it in so clean up is simple too! This wacky cake is very moist and delicious a great treat warm or cooled and frosted.
1 1/2 cups flour
4 Tbsp. cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup white sugar
1 1/2 tsp. vanilla
1 Tbsp. vinegar
5 Tbsp. salad oil
1 cup warm water
Preheat oven: to 325 degrees
1 1/2 cups flour
4 Tbsp. cocoa
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup white sugar
1 1/2 tsp. vanilla
1 Tbsp. vinegar
5 Tbsp. salad oil
1 cup warm water
Preheat oven: to 325 degrees
1. Sift dry ingredients into ungreased 8" square pan.
2. Make 3 holes equally spaced in the mixture.
3. Pour vanilla, vinegar and salad oil into holes; one in each.
4. Pour warm water over the entire top and stir well.
5. Bake for 45-50 minutes.
Cool and frost or serve warm with ice cream.
Friday, June 26, 2009
Tea Biscuits
These Tea Biscuits are so easy to make, take few ingredients and depending on cost of ingredients (additions of fruits, sale prices, size you make them, etc) work out to roughly 10 cents per biscuit. 
I usually make about 10 batches at a time (one customers' order every month!) but for our family, I double the recipe and have them in an airtight baggie or in the freezer.
The biscuits freeze well and can be reheated in the microwave or toaster oven if you wish.
Ingredients: (this is a single batch = 1 Dozen biscuits)
2 cups flour (white, unbleached, whole wheat, combination of any of these as you like)
4 tsp. baking powder
1 tsp. salt
1/4 cup shortening (I use Crisco in the blue box)
1 cup milk (1%, 2%, etc)
1. Mix dry ingredients together.
2. Cut in shortening until consistency of coarse corn meal. (I don't cut it in, I use my hands because I make so many biscuits at once it's faster)
3. Add milk.
4. Mix until dough comes away from sides of bowl freely. (I do this with my hands too)
5. Turn dough out onto clean lightly floured counter or table and knead lightly for a few minutes.
6. Roll or pat (I roll out with a rolling pin) to about 1/2" thickness.
7. Cut into biscuits with cookie or biscuit cutter, I use the top of a glass or mug.
8. Place biscuits on an UNGREASED baking sheet. (they can be fairly close together because they rise up more than they spread out and they don't stick together if they touch).
9. Bake for about 12 minutes. Signs of completed baking: golden brown bottoms, hollow sound when tapped on top, no doughy middle, kitchen smells like biscuits!
10. Enjoy with your favourite toppings or dishes.
Toppings: Butter, jam, jelly, preserves, cheese...
Great with: Soup, stew, chili, as a base for strawberry shortcake...
Strawberry shortcake:
Use a plain biscuit and fruit for a personal sized strawberry shortcake delight!
Slice open your biscuit, lay the bottom of the biscuit in a bowl or on a plate. Add a small scoop of strawberries (or any fresh fruit) top with remaining biscuit, another scoop of fruit and a dollop of whipped cream, vanilla ice cream or vanilla yogourt.
Variations:
Bogged Down Cranberry Biscuits!
Add a small handful (about 1/3 cup) of dried sweetened cranberries (flavoured ones work well too- my personal favourite is Cranberries with Raspberry flavour).
Cravin' Raisins Biscuits! (my top selling biscuit)
Add a small handful (about 1/3 cup) Thompson Seedless Raisins and cinnamon to suit your personal taste.
Seriously Cinnamon Raisin Biscuits! (dedicated to my friend's mother who loves anything Cinnamon)
Cinnamon oil, found at the Bulk Barn, about $2-3 a small bottle, (this is a natural and artificial oil mix in a tiny bottle). Place 1/3 cup raisins in a measuring cup, add a FEW drops of oil. Stir and mix into your biscuit dough. This oil is very flavourful and a few drops goes a long way. When the biscuits baked and a few raisins were left on the tray, my friend's mother gathered them and ate them... let's just say they had some seriously cinnamon kick to them! Kneed the raisins into the dough.
Black Forest Ham slice, fresh from the deli about 1/4" thick. Old cheese (this is important for flavour when baking because milder flavoured cheeses don't tend to hold their flavour in the end product as well).
Cube the ham slice into tiny pieces (I use 1 slice of ham for a triple batch to give you an idea how far one slice goes).
Shred the cheese (you want about 1/3 of a cup).
Add the ham and cheese to your biscuits while you are kneading the dough.
Say Cheese Please!
Add about 1/3 cup of old cheese to your biscuits while kneading your dough. Optional: sprinkle a bit more cheese on top of biscuits when they are cut out on the baking sheet.
Garlic 'n Cheese Biscuits
Add about 1/3 cup of old cheese and garlic to suit your taste. Garlic powder or fresh pressed garlic are great options as well as prepared garlic from a jar. Garlic salt is not recommended. Optional garnish: Add a bit of fresh or dried parsley (this is also a great indicator if you make both the cheese and garlic 'n cheese biscuits).
Rosemary Biscuits
My favourite herb, Rosemary. Add some fresh or dried Rosemary to your biscuits (great alongside a leftover turkey soup!) Add according to your taste.
Basil~Oregano Biscuits
Great with a tomato based soup! Add fresh or dried sweet basil and oregano to suit your taste.
Biscuits are fast, easy, inexpensive and children like the easy handheld size. Fun biscuit cutters could be used to add more variety. Great for picnics, snacks, sandwiches, with a main course or on their own. Versitle and freezer friendly.
I usually make about 10 batches at a time (one customers' order every month!) but for our family, I double the recipe and have them in an airtight baggie or in the freezer.
The biscuits freeze well and can be reheated in the microwave or toaster oven if you wish.
Ingredients: (this is a single batch = 1 Dozen biscuits)
2 cups flour (white, unbleached, whole wheat, combination of any of these as you like)
4 tsp. baking powder
1 tsp. salt
1/4 cup shortening (I use Crisco in the blue box)
1 cup milk (1%, 2%, etc)
Preheat oven to 450 degrees.
1. Mix dry ingredients together.
2. Cut in shortening until consistency of coarse corn meal. (I don't cut it in, I use my hands because I make so many biscuits at once it's faster)
3. Add milk.
4. Mix until dough comes away from sides of bowl freely. (I do this with my hands too)
5. Turn dough out onto clean lightly floured counter or table and knead lightly for a few minutes.
6. Roll or pat (I roll out with a rolling pin) to about 1/2" thickness.
7. Cut into biscuits with cookie or biscuit cutter, I use the top of a glass or mug.
8. Place biscuits on an UNGREASED baking sheet. (they can be fairly close together because they rise up more than they spread out and they don't stick together if they touch).
9. Bake for about 12 minutes. Signs of completed baking: golden brown bottoms, hollow sound when tapped on top, no doughy middle, kitchen smells like biscuits!
10. Enjoy with your favourite toppings or dishes.
Toppings: Butter, jam, jelly, preserves, cheese...
Great with: Soup, stew, chili, as a base for strawberry shortcake...
Strawberry shortcake:
Use a plain biscuit and fruit for a personal sized strawberry shortcake delight!
Slice open your biscuit, lay the bottom of the biscuit in a bowl or on a plate. Add a small scoop of strawberries (or any fresh fruit) top with remaining biscuit, another scoop of fruit and a dollop of whipped cream, vanilla ice cream or vanilla yogourt.
Great as a dessert, snack or even breakfast!
Variations:
Bogged Down Cranberry Biscuits!
Add a small handful (about 1/3 cup) of dried sweetened cranberries (flavoured ones work well too- my personal favourite is Cranberries with Raspberry flavour).
Cravin' Raisins Biscuits! (my top selling biscuit)
Add a small handful (about 1/3 cup) Thompson Seedless Raisins and cinnamon to suit your personal taste.
Seriously Cinnamon Raisin Biscuits! (dedicated to my friend's mother who loves anything Cinnamon)
Cinnamon oil, found at the Bulk Barn, about $2-3 a small bottle, (this is a natural and artificial oil mix in a tiny bottle). Place 1/3 cup raisins in a measuring cup, add a FEW drops of oil. Stir and mix into your biscuit dough. This oil is very flavourful and a few drops goes a long way. When the biscuits baked and a few raisins were left on the tray, my friend's mother gathered them and ate them... let's just say they had some seriously cinnamon kick to them! Kneed the raisins into the dough.
Ham 'n Cheese Biscuits! (my other best selling biscuit)
Black Forest Ham slice, fresh from the deli about 1/4" thick. Old cheese (this is important for flavour when baking because milder flavoured cheeses don't tend to hold their flavour in the end product as well).
Cube the ham slice into tiny pieces (I use 1 slice of ham for a triple batch to give you an idea how far one slice goes).
Shred the cheese (you want about 1/3 of a cup).
Add the ham and cheese to your biscuits while you are kneading the dough.
Say Cheese Please!
Add about 1/3 cup of old cheese to your biscuits while kneading your dough. Optional: sprinkle a bit more cheese on top of biscuits when they are cut out on the baking sheet.
Garlic 'n Cheese Biscuits
Add about 1/3 cup of old cheese and garlic to suit your taste. Garlic powder or fresh pressed garlic are great options as well as prepared garlic from a jar. Garlic salt is not recommended. Optional garnish: Add a bit of fresh or dried parsley (this is also a great indicator if you make both the cheese and garlic 'n cheese biscuits).
Rosemary Biscuits
My favourite herb, Rosemary. Add some fresh or dried Rosemary to your biscuits (great alongside a leftover turkey soup!) Add according to your taste.
Basil~Oregano Biscuits
Great with a tomato based soup! Add fresh or dried sweet basil and oregano to suit your taste.
Biscuits are fast, easy, inexpensive and children like the easy handheld size. Fun biscuit cutters could be used to add more variety. Great for picnics, snacks, sandwiches, with a main course or on their own. Versitle and freezer friendly.
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