August21
Recipe from T.O.
¾ cup firmly packed brown sugar
½ cup white sugar
½ cup of butter softened
½ cup of shortening
2 tablespoons of vanilla (artificial is fine)
1 egg
1¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips
Heat oven to 375F. In a large bowl, beat brown sugar, white sugar, margarine and shortening until light and fluffy. Add vanilla and egg then beat well. Add flour, baking soda and salt, mix well. Stir in chocolate chips.
Spread dough in an ungreased 13×9 inch pan. Bake at 375 for 15-25 minutes or until light golden brown. Cool completely and then cut into bars.
August21
My dear English friend has joined us at Mere Recipes! A couple of her recipes were already gracing their way across your computer monitors, but now it’s official – Ptelea will be sharing her recipes here with us from now on. Believe me folks – I’ve been in her kitchen and seen the binder that contains these gems as well as sat at table with her family – they are not to be missed. The last that I was over for tea, we enjoyed her delicious chocolate refrigerator cookies. Try them, no baking required!
August21
Recipe from Ptelea
Found in Food that Really Schmecks by Edna Staedler
1/2 cup butter or margarine
1 cup brown sugar
1 egg
1/2 cup cocoa
1 cup walnuts (optional)
1 tsp vanilla
1/2 cup flour
pinch of salt
Mix all ingredients in order given and spread into a greased 8″ square baking pan. Bake at 350 F for 20 minutes. Let cool before cutting.
August21
Recipe from Ptelea
2 cups white sugar
1/2 cup milk
1/2 cup margarine
2 1/2 cups rolled oats
1/2 cup coconut
1/2 cup cocoa
1 tbsp vanilla
1/2 cup nuts (optional)
Mix first three ingredients in a saucepan; boil for 2 minutes.
Mix the remaining ingredients together in a bowl. Add the sugar mixture and mix well. Drop by teaspoonfuls onto cookie sheets and refrigerate until firm.
August21
I’ve baked a couple loaves here and there and really enjoyed it. What’s stopping me from baking our own bread regularly is getting into the rhythm and not forgetting. Once I go running to the store to buy a pre-made loaf, all thought of homemade is gone from the brain cells.
Anywho I’ve been toying with the idea of trying again, especially since both the little ones will be in school in the fall three days a week. And I got a tip that’s a little bit of an inspiration this week. A friend of mine was doing a HUGE batch – eight loaves, two times over. She must have a huge freezer and a lot of energy, but what caught my attention was that after the dough’s first rising – as she was separating one very large pile of dough into individual loaves – she weighed each piece on a kitchen scale, lined with a small piece of wax paper.
I asked her why, and she says that it’s to ensure that every loaf bakes evenly. For her particular recipe that was all whole-wheat, she says that each loaf weighs two pounds. Eight loaves of equal weight helps her to be sure that nothing is wasted by being undercooked or burnt and helps manage such a large batch. Seems pure genius because anyone can do this with their own favorite bread recipe – as each might weigh slightly different. It’s also insurance for the times when little helpers are in the kitchen. Something I’ll always remember and hope is helpful for you.
cecilia
Kalanna
Holli
