INGREDIENTS:
1/2 c. sugar
1/2 c. brown sugar
1/3 c. butter
1/3 c. shortening
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped nuts
6 oz. pkg. chocolate chips
DIRECTIONS:
Preheat oven to 375 degrees. Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoon about 2 inches apart onto ungreased cookie sheet. Bake until lightly browned, 8-10 minutes. Cool slightly before removing from cookie sheet. Yield: Approximately 3 1/2 dozen cookies.
Sunday, December 30, 2007
Chocolate Chip Cookies
INGREDIENTS:
2 1/4 c. flour
2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. salt
1/2 to 1 c. butter
2 tsp. vanilla
2 lg. eggs
2 c. quick-cooking oats
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts
OPTIONAL INGREDIENTS:
Choose one or 1/2 cup of two. 1 c. flaked coconut 1 c. wheat germ 1 c. nonfat dry milk
DIRECTIONS:
Heat oven to 350 degrees. Lightly measure flour into large bowl, saving out 1 cup. Add remaining ingredients, except nuts, chips and oats. If adding optional ingredients (peanut butter, dry milk or wheat germ) do so at this point. Beat at medium speed until well blended, about 1-2 minutes. By hand stir in the cup of flour, oats, chips, and nuts. Drop dough by rounded teaspoonfuls onto foil-lined cookie sheet. Bake for 10-15 minutes or until golden brown.
2 1/4 c. flour
2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. salt
1/2 to 1 c. butter
2 tsp. vanilla
2 lg. eggs
2 c. quick-cooking oats
1 c. semi-sweet chocolate chips
1/2 c. chopped nuts
OPTIONAL INGREDIENTS:
Choose one or 1/2 cup of two. 1 c. flaked coconut 1 c. wheat germ 1 c. nonfat dry milk
DIRECTIONS:
Heat oven to 350 degrees. Lightly measure flour into large bowl, saving out 1 cup. Add remaining ingredients, except nuts, chips and oats. If adding optional ingredients (peanut butter, dry milk or wheat germ) do so at this point. Beat at medium speed until well blended, about 1-2 minutes. By hand stir in the cup of flour, oats, chips, and nuts. Drop dough by rounded teaspoonfuls onto foil-lined cookie sheet. Bake for 10-15 minutes or until golden brown.
Chocolate Chip Cookies
INGREDIENTS:
2 c. shortening
2 c. brown sugar
1 c. white sugar
DIRECTIONS:
Cream together until smooth and add: 1 tsp. water 4 beaten eggs
Mix well and add dry ingredients; 2 tsp. soda 1 tsp. salt
Mix thoroughly. Add 2 (12 ounce) packages chocolate chips. Drop from spoon on greased cookie sheets. Bake 10-12 minutes at 350 degrees. 10-12 dozen cookies.
Chocolate Chip Cookies
INGREDIENTS:
2/3 c. shortening
2/3 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 1/2 c. flour
1 tsp. soda
1 tsp. salt
12 oz. chocolate chips
DIRECTIONS:
Mix shortening, butter, sugar, eggs, vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes at 375 degrees.
2/3 c. shortening
2/3 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla
3 1/2 c. flour
1 tsp. soda
1 tsp. salt
12 oz. chocolate chips
DIRECTIONS:
Mix shortening, butter, sugar, eggs, vanilla. Blend in remaining ingredients. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake 8-10 minutes at 375 degrees.
Chocolate Chip Cookies
INGREDIENTS AND DIRECTIONS:
1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12 oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar
Add to mixer bowl. Add: 3 3/4 lbs. butter 2 tbsp. vanilla
Mix well with paddle.
Let mixer run and sprinkle in 3 cups chocolate chips and nuts (if desired). Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at 375 degrees for 9 minutes. As soon as cookie flattens in oven, it is done. Remove and cool.
Butter Pecan Monkey Bread
INGREDIENTS:
1/2 c. chopped pecans
2 doz. frozen dinner rolls
1/2 c. melted butter
2 tbsp. milk
1 pkg. instant butter pecan pudding
1 c. brown sugar
DIRECTIONS:
Butter 9 x 13 inch pan and sprinkle pecans in pan. Put frozen dinner rolls on pecans. Pour on dry pudding mix. Melt butter. Add brown sugar and milk. Stir and pour over rolls. Cover and let rise overnight. Bake 20-25 minutes at 350 degrees.
1/2 c. chopped pecans
2 doz. frozen dinner rolls
1/2 c. melted butter
2 tbsp. milk
1 pkg. instant butter pecan pudding
1 c. brown sugar
DIRECTIONS:
Butter 9 x 13 inch pan and sprinkle pecans in pan. Put frozen dinner rolls on pecans. Pour on dry pudding mix. Melt butter. Add brown sugar and milk. Stir and pour over rolls. Cover and let rise overnight. Bake 20-25 minutes at 350 degrees.
Butter Pecan Loaf
INGREDIENTS:
1/2 c. butter
1 c. pecans, broken in small pieces
1/2 c. firmly packed brown sugar
1/4 c. white sugar
3/4 c. milk
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
6 to 8 pecan halves
1 tbsp. butter, melted
DIRECTIONS:
Melt the butter in a 2 quart saucepan. Add pecans, broken in small pieces. Stir over medium heat until butter is dark, about 8 minutes. Remove from heat and place pecans in separate dish, reserving butter in pan. Add brown sugar and w white sugar to browned butter. Blend well. Stir in milk; mix until smooth. Sift together flour, baking powder and salt. Add all at once to sugar-milk mixture and blend thoroughly. Stir in browned pecans. Turn into greased 9 x 5 x 3 inch pan. Top with 6 to 8 pecan halves. Brush with 1 tablespoon butter. Bake at 350 degrees for 45 to 55 minutes. Cool thoroughly, at least 4 hours, before slicing.
1/2 c. butter
1 c. pecans, broken in small pieces
1/2 c. firmly packed brown sugar
1/4 c. white sugar
3/4 c. milk
2 c. sifted flour
2 1/2 tsp. baking powder
1 tsp. salt
6 to 8 pecan halves
1 tbsp. butter, melted
DIRECTIONS:
Melt the butter in a 2 quart saucepan. Add pecans, broken in small pieces. Stir over medium heat until butter is dark, about 8 minutes. Remove from heat and place pecans in separate dish, reserving butter in pan. Add brown sugar and w white sugar to browned butter. Blend well. Stir in milk; mix until smooth. Sift together flour, baking powder and salt. Add all at once to sugar-milk mixture and blend thoroughly. Stir in browned pecans. Turn into greased 9 x 5 x 3 inch pan. Top with 6 to 8 pecan halves. Brush with 1 tablespoon butter. Bake at 350 degrees for 45 to 55 minutes. Cool thoroughly, at least 4 hours, before slicing.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. packed brown sugar
1/2 c. softened butter (not butter)
CARAMEL LAYER:
2/3 c. butter
1/2 c. packed brown sugar
1 c. whole pecan halves
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients, mix at medium speed of mixer until well mixed and particles are fine. Pat firmly into ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust. Set aside and prepare caramel layer.
In 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil for 1 minute, stirring constantly.
Pour evenly over pecans and crust layer. Bake at 350 degrees for 18- 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Slightly swirl chips as they melt. Cool. Cut in 3-4 dozen bars.
2 c. flour
1 c. packed brown sugar
1/2 c. softened butter (not butter)
CARAMEL LAYER:
2/3 c. butter
1/2 c. packed brown sugar
1 c. whole pecan halves
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients, mix at medium speed of mixer until well mixed and particles are fine. Pat firmly into ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust. Set aside and prepare caramel layer.
In 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil for 1 minute, stirring constantly.
Pour evenly over pecans and crust layer. Bake at 350 degrees for 18- 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Slightly swirl chips as they melt. Cool. Cut in 3-4 dozen bars.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
DIRECTIONS:
Preheat oven to 350 degrees. In a 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle 1 cup whole pecans evenly over unbaked crust.
Prepare Caramel Layer: 1/2 c. firmly packed brown sugar 1 c. milk chocolate chips
In a heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips. Cool completely. Cut into 3-4 dozen bars.
2 c. flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
DIRECTIONS:
Preheat oven to 350 degrees. In a 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle 1 cup whole pecans evenly over unbaked crust.
Prepare Caramel Layer: 1/2 c. firmly packed brown sugar 1 c. milk chocolate chips
In a heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips. Cool completely. Cut into 3-4 dozen bars.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves
FOR CARAMEL:
2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves
FOR CARAMEL:
2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. soft butter
CARAMEL LAYER:
2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.
2 c. flour
1 c. brown sugar
1/2 c. soft butter
CARAMEL LAYER:
2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.
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