Large Family Chocolate Chip Cookie Recipe

We all love chocolate chip cookies, but a double batch is too much. Not that we couldn’t put some in the freezer, but that we can’t seem to leave off them till they’re gone. So I decided 50% larger than a typical batch should suit us well. Also my girls prefer the variations written out. I keep them in my head, but they need that space for actors’ bios and Disney lyrics.

My cookie helpers are the greatest!

My cookie helpers are the greatest!

DS21 thinks I suffer from a rare form of ADD that (I’d say enables) me to remember what kind of toothpaste and deodorant each of them prefers, the sizes of their shoes and underwear, you know-“the basics”. He obviously isn’t a parent yet. At any rate, I have a standard chocolate chip recipe in my head, and I modify it to suit most cookie occasions instead of looking up something new. It makes very tasty peanut butter and/or chocolate chocolate chip cookies. (Another variation-leave out the chips. A travesty, I know, but we run out of chips a lot around here, because the *ahem* woman in charge of shopping never buys more than two bags a month and that only when she’s feeling splurgey.)

Larger Batch Chocolate Chip Cookies

Cream together 3 cubes soft butter (or 2 cubes butter and 1 cup peanut butter)
3 eggs
3 cups white sugar
½ Tbl vanilla
1 tsp molasses is optional.

Mix together 3 ½ cups flour (or 3 cups flour and 1.2 cup cocoa)
½ Tbl each salt and baking soda

Stir wet and dry ingredients together with a bag of chocolate chips (12oz size or 1 ½ cups if you’re blessed to buy them in bulk.

This recipe has fewer chips than the recipe on the bag. But we usually make a double batch with on e bag of chips-I’m frugal like that. I guess the chocolate chip makers and I have differing motives, hmm? Oh and the baking instructions! I can hear my girls asking already. As, almost, always 350 degrees till done which is approximately 11 minutes for a tablespoon-sized cookie. Enjoy!

Recipe for Tea Cakes

I made these with DS10. My kids love to make roll and cut type of cookies, but I think most sugar cookies taste terrible. These, however were simple, tasted great, and most important for him—they could be shaped. He chose heart-shaped cookie cutters, because “the secret ingredient is always ‘love’, Mom.” These tea cakes had a great texture, too.

The original recipe came from Southern Living 1984. I changed milk to lemon juice and omitted the vanilla. Also, the recipe says chill for hours or overnight. We didn’t do that, because that’s not how we roll, literally. We just squashed the dough flat with our hands and baked them right away. Good times.

    Tea Cakes

1 cup butter, softened
2 cups sugar
3 eggs
2 tablespoons lemon juice
5 cups all-purpose flour
1 teaspoon baking soda
additional sugar

Cream the top four. Stir in the next two. Use sugar instead of flour when you roll (or flatten) it. Be sure you put them on the baking sheet sugar side up! 350 degrees till edges are golden.

Grandma’s Biscuits

My Grandma was a serious cook. She worked on farms and ranches and for a while ran a restaurant. She didn’t cook for fun, but I know she was pleased to see you eat.

This is my proportion version of her biscuits. I multiply them up according to how much flour I think it will take to feed the group I need to feed. (That’s why it’s all easy multiplying.) My Grandma used milk; they always had cows. But I find water easier to come by.

Grandma’s Biscuits

Heat oven to 400F.
Mix together:
2 cups flour
1/2 tsp salt
1 Tbl Baking Powder
1 Tbl sugar

Cut in: 1/2 cube butter (that’s 1/4 cup. And when I say butter, I mean margarine. Use the fat of your choice.)

Mix in 1 3/4 cups water. roll onto floured surface and cut rounds with a glass, a canning ring, or whatever makes you feel like a frontier woman and cuts the size you want.

Place them into a baking pan so that they just touch, and bake till they’re golden on top, maybe 25 minutes. Mm-m. Grandma was famous for her biscuits.

 

Avacado Bread = YUM!

Some of you know that I’m an ardent admirer of Bountiful Baskets Food Co-Op. I’ve been volunteering as a site coordinator for nearly three years. In that time I’ve learned to use a lot of produce that I had never encountered before such as green chiles and persimmons.

Avacado had only been  used for guacamole up till now. But we don’t eat much guac at a sitting and I don’t like trying to store it. So I surfed up a recipe for avocado bread. Come on, of course it exists, this is the internet we’re talking about.

My kids have yet to turn up their noses at a bread or even better a muffin recipe I’ve used to get rid of some produce. I realize it isn’t the healthiest way to serve them. But hey it’s good enough.

Here is the link: http://allrecipes.com/Recipe/Avocado-Quick-Bread/

I put the avocado in my food processor and beat it a bit, then pureed all the wet ingredients in there. I wanted it smooth. And it was smooth. Mmm, like Santana.

Testy Tuesday-General Tso Chicken recipe and menu planning software

This recipe is one of dd18’s great successes. Dd18 is not a bad cook per se. She has had her culinary ups and downs, like all of us. The one thing that sets her apart is that she has a vociferous younger sister, dd14, who brings added attention to her mistakes. The result is that dd18 sees herself as kitchen-challenged while dd14 considers herself culinarily-competent. But they both have some outlandish tales: dd18 glanced over a brownie recipe, saw the first three ingredients, butter, eggs, and sugar, and calmly proceeded to melt the butter in a skillet, fry the eggs, then stir in the sugar. Oh My!

But dd14 yesterday was helping me whip up some pancakes. She added 1/2 cup ammonia instead of vinegar. As I whisked the batter, it took my several seconds to realize why my eyes where burning. Oy Vay! Practically straight out of Anne of Green Gables; the two had been switched on the shelves, but seriously?!

Anyway, here is the recipe with formatting courtesy of Plan to Eat. I’m trying them free for 30 days. I changed this recipe a lot from the Emeril Lagasse original. Added more veggies for one thing.

Print Recipe

General Tso’s Chicken

Source: www.foodnetwork.com

Course: Main Course

Cuisine: Asian

Serves: 6

Ingredients

  • 2 large eggs
  • 1/4 cup cornstarch
  • 5 tablespoons soy sauce
  • 1 pound boneless skinless chicken, cut into 1-inch cubes
  • 1 pound cauliflower thawed, drained and coarsely chopped
  • 1/4 cup chicken stock
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • Vegetable oil for frying
  • 1 cup red peppers, finely chopped
  • 1/2 cup sliced green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup roughly chopped lightly toasted cashews
  • Green onions sliced on the bias, garnish
  • 2 cups white rice accompaniment

Directions

  1. Cook rice according to package directions.
  2. In a bowl, whisk together the eggs, 3 cup of the cornstarch, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours, or just fry.
  3. To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with of the chicken stock until smooth. Add the remaining 1 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish.
  4. In a large wok or pot, heat enough oil to come 3 inches up the sides to 350 degrees F.
  5. Remove the chicken and cauliflower from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2 minutes. Remove and drain on paper towels.
  6. Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the peppers and onion and stir-fry until soft. Add the garlic, ginger, and crushed red pepper. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat.
  7. Arrange the chicken on a platter and pour the sauce over it. Garnish with the cashews and additional green onions. Serve with hot rice.

Powered by
Plan To Eat

//

Papaya Bread–12 weeks of Christmas Treats

papayaI received a papaya in my Bountiful Basket last week and didn’t know exactly what I’d do with it. But experience has taught me that the best way to get unfamiliar fruit eaten at my house is to bake it up as a quick bread. I wasn’t sure this was possible for papaya. But I checked and VOILA!

I enjoyed this bread more than anyone, because it reminded me of the fruitcake my grandmother used to make every year. As a youngster, I wasn’t fond of fruitcake. I didn’t like those big old candied cherry chunks. But over the year I came to appreciate my grandma’s fruitcake as much for the flavor as for the love and effort I knew she put into this annual endeavor.

I had a couple of my unwilling participants ask for no walnuts. I also have a boy who doesn’t like raisins, but I didn’t make a special raisin-free loaf just for him, because I didn’t really think he’d like the bread anyway. He did like it though *fall on the floor in shock* when I broke off a piece without raisins.

I recommend keeping the raisins and the nuts. Together they added to the overall fruitcake-like experience. I hope you enjoy this as much as I did, and be sure to hope over the Meal Planning Magic, out blog hop host, or follow the links at the bottom of this post for more great baking ideas.

Papaya Bread

makes 2 loaves; oven 350°

2 cups shredded papaya—I halved it lengthwise, scooped out the seeds, peeled it with a potato peeler, split each half lengthwise again and shredded the meat with my handheld box grater. Then I drained it by squeezing inside a washcloth and leaving it in my colander till I was ready to add it to the bread. If you end up with a little more than 2 cups, just use it all anyway.

Beat together: 1 cup oil, 2 cup sugar, 4 eggs

Add dry ingredients: 3 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon each salt, cinnamon, and ginger, ½ teaspoon allspice

Stir in the shredded papaya, along with 1 cup raisins and 1 cup chopped walnuts

Divide into 2 greased and floured loaf pans. Bake for an hour or more till a knife inserted in the center comes out clean. This was a little crumbly when I cut it. So do whatever trick you have to make pretty slices.

Powered by Linky Tools

Click here to enter your link and view this Linky Tools list… 12 Weeks of Christmas Treats 2012