These are pretty much totally delicious. The recipe is adjusted for the elevation in Broomfield, CO so if you live at a lower elevation, you don't need quite as much flour...
3/4 c Butter Flavor Crisco
1 1/4 c firmly packed brown sugar
2 Tbs milk
1 Tbs vanilla
1 egg
1 3/4 c + 2 Tbsp all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 c semi-sweet chocolate chips
1 c pecan pieces
Heat oven to 375. Cream Butter Flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 3 inches apart on baking sheet. Bake at 375 for 8-10 minutes for chewy cookies and 11-13 minutes for chewy cookies (I did them about 9 1/2 minutes). Cool on baking sheet for 2 minutes. Remove to cooling rack. Makes 3 dozen 3-inch cookies.
Oatmeal Cookies
In my house, we love oatmeal cookies. By love I mean, you generally have to make 3-4 batches if you want cookies 2 days later. As soon as I got my new mixer, I decided to make these...
Oatmeal Cookies
¾ c butter flavor Crisco
1 ¼ c firmly packed brown sugar
1 egg
1/3 c milk
1 ½ tsp vanilla
3 c Quaker Oats (Old Fashion Oats)
1 c flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
Heat oven to 375. Combine Crisco, brown sugar, egg, milk
and vanilla in large bowl. Beat at
medium speed until well blended. In smaller bowl, combine oats, flour, baking
soda, salt and cinnamon. Mix into creamed mixture at low speed just until
blended. Drop rounded tablespoons of dough 2 inches apart onto greased cookie
sheet. Bake 10-12 minutes. Cool 2 minutes.
Note: For best results, refrigerate dough at least 1 hour
before baking.
Angel Food Cake
I love strawberry shortcake. I generally have it for my birthday. Well, while reading my manual for my mixer, I saw a recipe for Angel Food Cake and decided I wanted to try it. It was actually super easy, and really fun to make. I'd never whipped eggs into a meringue before, and I loved it. Here is the recipe I used, slightly changed but mostly from Kitchen Aid.
1 1⁄4 cups all-purpose flour
1 1⁄2 cups sugar, divided
1 1⁄2 cups egg whites (about 12 to 15 egg whites)
1 1⁄2 teaspoons cream of tartar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Mix flour and 1⁄2 cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites
are frothy. Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 2 1 ⁄2 minutes, or until
whites are almost stiff but not dry. Turn to Speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended. Pour batter into ungreased 10" tube pan. With
knife, gently cut through batter to remove large air bubbles. Bake at 375°F for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Enjoy with delicious strawberries and cool whip!
Angel Food Cake
1 1⁄2 cups sugar, divided
1 1⁄2 cups egg whites (about 12 to 15 egg whites)
1 1⁄2 teaspoons cream of tartar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Mix flour and 1⁄2 cup sugar in small bowl. Set aside. Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites
are frothy. Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 2 1 ⁄2 minutes, or until
whites are almost stiff but not dry. Turn to Speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended. Pour batter into ungreased 10" tube pan. With
knife, gently cut through batter to remove large air bubbles. Bake at 375°F for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Enjoy with delicious strawberries and cool whip!
Crepes
I love crepes! I got a really fun crepe maker for a wedding present, and since it has helped me make hundreds of crepes. My husband and I eat crepes quite often. I've also done them for a large dinner, as well as for a baby shower. Here is the recipe I use. I like it because you don't need to refrigerate the batter, which many recipes you do. Also, I've included some ideas for toppings to add:
Ingredients:
1 1/2 c flour
1 Tbsp granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 eggs
1/2 tsp vanilla
2 Tbsp melted butter
Mix dry ingredients. Add milk, eggs, vanilla, and 2 Tbsp melted butter. Beat with mixer until smooth. Use crepe maker.
Yield: a lot
Topping Ideas:
Savory
Ingredients:
1 1/2 c flour
1 Tbsp granulated sugar
1/2 tsp baking powder
1/2 tsp salt
2 c milk
2 eggs
1/2 tsp vanilla
2 Tbsp melted butter
Mix dry ingredients. Add milk, eggs, vanilla, and 2 Tbsp melted butter. Beat with mixer until smooth. Use crepe maker.
Yield: a lot
Topping Ideas:
Savory
- shredded cheese
- sliced turkey breast
- chicken fajita
- guacamole
- lettuce
- tomatoes/salsa
Breakfast
- scrambled eggs
- hashbrowns
Sweets
- bananas (sliced, use orange juice or fruit fresh to keep from browning)
- strawberries (sliced)
- pudding – chocolate and banana
- jelly
- applesauce
- powdered sugar
- flavored syrup
- chocolate syrup
- chocolate chips
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