Best Toll House Cookies

I write "Best" on all of my favorite recipes so I know which of the five cookie recipes I like... well... BEST. :)  The 1/4-cup cookies are on the left and my "regular-size" cookies are on the right.

Preheat: 375*
Group: Desserts

2/3 Cup Shortening
2/3 Cup Softened Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla
3 Cups Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 Cup Nuts, chopped (optional)
12 oz. Chocolate Chips

1. Cream shortening, butter, sugar, brown sugar, eggs and vanilla. Lots of times, I'll skip the shortening and just use butter. If my pockets are running on empty, I'll use margarine for the whole thing. When the recipe says, "cream," in this case it means get that fat and sugar into the mixer and beat the holy heck out of it. As my mom would say, "You can't beat it enough!"

The other thing to consider, instead of using the microwave or letting the butter soften on the counter, you might consider putting the butter into a saucepan and melting it.  Remove the pan from the heat when the butter is all melted, and then (and make SURE the pan's off the heating element!!) add the two sugars.  There is something about the heat of the saucepan-melted butter that really makes the sugars dissolve that makes the cookies chewier and more... melded.  That's the word that comes to mind.  The cookies are truly a unit after baking.  After the mixture has cooled off (and it doesn't take all that long), THEN add it to the mixing bowl and beat the heck out of it.

Here is a super-model we hired to do our butter melting.

We added the sugars--our model was sure to stir carefully, so as not to splash and make a mess! 

 Meanwhile, our second (very goofy!) model was beating the eggs and vanilla in a separate bowl.

 Ahhh, the butter and sugars have done their magic.  Time to beat!

Now we add the eggs and vanilla to the cooled butter/sugars mixture.

 2. Add baking soda, salt and flour. I like to sprinkle in the baking soda and salt. The flour? Make sure all of the flour is in the dough after adding each cup.  Here are the kids adding the pre-measured dry ingredients. 

As it is with baked goods, just following the recipe doesn't always work.  Our first attempt didn't have enough flour.  Behold:

I had made a double batch, so I ended up having to add an extra four cups.  If this is your first time making cookie dough, add 1/2 cup of flour at a time and mix it in well.  If you live in a humid climate (like, we live in Snellville, Georgia, which is outside of Atlanta, so YES, humid!), then you're probably going to have this issue.

Here is what the cookie dough SHOULD look like.  Notice that I pinched the dough.  If your dough mostly keeps its shape (instead of flowing down like the above picture), then you're probably okay to go.  If you add too much flour, your cookies will be awful, so too little is better than too much.

Ahhh, that's more like it.

3. Spoon onto cookie sheet. I make smaller cookies, Scott makes them the size of his fist. Sometimes we never even make it to this step. (Although I should warn you that raw eggs... salmonella... and toilets... all go together. Never say I recommended eating raw stuff that should be cooked. Even if it is delicious.)

Notice the spacing.  I am picky about my cookies and don't like them touching when they've baked.  If you don't have this weird glitch to your central nervous system, please, go ahead and put your cookies closer to one another.

For larger cookies, you can level off a 1/4-cup measuring cup.  Bake for about 11-13 minutes.

4. Bake at 375* for 8-10 minutes. DO NOT overbake! The cookies should have lost the sheen of rawness at the top and should be barely tanned. They're cookies, so they're good no matter what, but they might be a little crunchier if you don't take them out early.  Also, let the cookies cool on the cookie sheet (that, if you have it, has been placed on a cooling rack).  When they're mostly cool, they'll scoop right off of the cookie sheet and YUM, they're ready to eat.

Best Ever Banana Cake

The last couple of times I baked this cake, I don't think it baked long enough!  So today is the last attempt at making this promising recipe, and what do you know, it turned out brilliantly!
Preheat: 275*
Category: Dessert, cake, bananas, PICTURES

1 1/2 cups bananas, mashed, ripe  (I had four bananas READY for use, so I used all four)
2 teaspoons lemon juice
1 1/2 teaspoons baking soda
1/4 teaspoons salt
3/4 cup butter, softened (I accidently left this out!  I found it in the microwave when I went to soften the frosting butter!!!!  Oops!)
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk (I substituted 1 1/2 cups skim milk + 2 t. vinegar, letting it sit for 10 min.)

2 1/8 cups sugar

3 cups flour

1.  Preheat the oven.

2.  Great and flour a 9x13 pan.  Or do like I did, Miss Fancypants herself, and use two 9" circle pans.  :)  I just sprayed it and it came out just fine.

3.  Mix banana with lemon juice; set aside.  I didn't bother reading directions.  I literally dumped everything in, flour last, and then poured the batter into the pans.  But I'll tell you what the recipe says to do just in case.

4.  Mix butter and sugar; beat until light and fluffy.

5.  Mix in baking soda, salt, flour, alternating with buttermilk.

6.  Beat eggs, then add one at a time.  Add vanilla.

7.  Stir in banana mixture.

8.  Bake for 1 - 1 1/2 hours, until a toothpick comes out clean.  Remember what I said about having problems with this recipe?  I didn't just use the toothpick test, I also tested it for LOOKING done.  I let it get a little more brown, taking probably 1 hour and 10 minutes.

9.  Put directly into freezer for 45 minutes.  Apparently this step makes the cake incredibly moist.  :)  I do it, but I don't guess you have to.  The nice thing is that when you pull it out of the freezer, it's all ready to frost AND the cake has separated from the sides of the cake pan so it's easy to remove.

10.  Frost on a cool cake.  I used a sour cream frosting.  I wanted to use, as you probably would want to use too, a cream cheese frosting.  But we're out of sour cream and are not going shopping until tomorrow.   :)  Here's the frosting recipe that comes with the cake, in case you're interested:  1/2 cup butter, softened, 8 oz. cream cheese, softened, 1 teaspoon vanilla, 3 1/2 cup powdered or icing sugar.

Basic Yellow Cake - Wilton

This is such a yummy, dense, moist cake.  Jonathan wasn't crazy about it, but I think it was soooo good.  We added strawberries (frozen, rinsed, cut up) into the mix and it turned out great!

Preheat: 350*

Categories: Cake, Dessert

3 cups Flour, sifted (I used all-purpose--do as you will)

2 1/2 teaspoons Baking powder

1/2 teaspoons Salt

1 3/4 cups Sugar

2/3 cup Butter (I melted mine)
2 Eggs
1 1/2 teaspoons Vanilla
1 1/4 cup Milk

1.  Grease a baking pan with butter.  I used a 9" circle pan.  Circle cake just tastes better than rectangle cake, don't you think so?

2.  Mix together dry ingredients into a large bowl.

3.  Whisk together the wet ingredients.  You don't want to move on until the lumps are whisked out!

4.  Combine the wet ingredients into the large dry ingredient bowl.  Stir together well.

5.  Pour batter into baking pan.

6.  Bake at 350* for 30-50 minutes.  I could have poured my batter into two 9" circle pans, but I really quite like putting it in just one pan... so much less work for a beautiful, circular cake.  I ALWAYS check my cake at about 30 minutes, even though I KNOW it's not going to be done yet.  I usually add on 7 minutes onto the timer after checking a still-jiggling cake. 

7.  Frost, if desired.  Also, if desired, use my favorite Better Homes and Gardens frosting recipe!!

Yummiest, Most Simple Apple Pie

This recipe turns out EVERY SINGLE TIME!  I love it!  I use my nice knives my SIL bought for me us for Christmas last year and I can get my apples nice and thin.  Plus I slice my slices in half so they fill the pie plate better.  You're gonna love it!

Preheat: 375*
Category: Pie, apples, dessert, PICURES

1 recipe for Double Pie Crust
6 c. Apples, thinly sliced
3/4 c. Sugar
2 T. Flour
1/2 t. Cinnamon
1/8 t. Nutmeg

1.  Line the bottom of a greased pie plate with rolled-out pastry. 

2.  Mix the sugar, flour, cinnamon and nutmeg in a large bowl.  Add the apples and toss until they're coated.

3.  Dump the apples into the pastry-lined pie plate and pack them in.

4.  Cover the pie with the 2nd pie crust.  Roll the crust up and in, and crimp.  Cut slits on the top of the pie. Or like I do, gently use a fork to make the letter A to show what kind of pie it is!

5.  Bake with edge of pie crust covered with foil and bake at 375* for 25 minutes.  Remove foil and bake for an additional 25-30 minutes.  Let pie sit for about five minutes before slicing in!  I like my new Pampered Chef pie crust shield--I hated the foil!  What a waste and what a hassle!

Optional: Serve pie with a slice of cheddar cheese on top!  Mmmmm.

Fudge Crinkle Cookies

This is a little expensive (in my opinion!) because you buy a cake mix.  Maybe one of these days I'll take a few minutes and modify my sister's cake recipe to make this recipe...

Preheat: 350*
Category: Cake mix, cookies, dessert

1 (18 1/4-oz.) Devil's food cake mix Betty Crocker is what came recommended with the recipe, but I don't hold with any given brand... whatever's on sale!
1/2 c. Oil
2 Large eggs
Confectioner's sugar

1.  Stir BY HAND.

2. Dust hands with powdered sugar and make 1" balls.

3.  Roll balls in powdered sugar.  Let them "dry" for a few minutes

4.  Place 2" apart on ungreased cookie sheets

5. Bake for 8-10 minutes at 350* until the center is JUST SET.  Do not overbake.

Hermit Cookies

My step-dad used to LOVE these cookies! We quite like them, but eater beware! If you eat too many, you could end up needing to use the facilities more than you bargained for!

Preheat: 350*
Category: Cookies, raisins, dessert

1 T. Milk
3 Eggs
1 T. Baking soda
2/3 c. Butter, melted
1 c. Raisins
2 c. Sugar
1 t. Nutmeg
1 t. Cinnamon
1 t. Allspice
3 c. Flour

1. Blend milk, eggs and baking soda in the blender.

2. Gradually add melted butter.

3. Gradually add and ground raisins.  Set aside.

4.  In a separate bowl, mix remaining ingredients.

5.  Add wet ingredients to dry and mix.

6.  Place cookies in balls about two inches apart.

7.  Bake on a greased cookie sheet for 11 minutes, or until firm.  Allow cookies to finish baking on cookie sheet before removing.

Megan's Chocolate Cake (modified)

This is out of my mom's collection of recipes and I made it tonight for the Pampered Chef party! I'm so glad you liked it! :) :)

Preheat: 350*
Category: Cakes, Chocolate, Dessert

3 c. Flour
2 c. Sugar
1/2 c. Cocoa
2 t. Baking soda
1 t. Salt
2/3 c. Oil
1 Egg
1 t. Vanilla
2 c. Water, cold

1. Mix the flour, sugar, cocoa, baking soda and salt in a large mixing bowl.

2.  Mix the oil, egg, vanilla and water in another bowl.

3. Pour the wet into the dry and mix well.

4. Pour everything into a greased and floured 9x13 pan.

5.  Bake at 350* for 45 minutes or until done.

6. Cool before frosting.  I used the Butter Frosting recipe from Better Homes and Gardens.  Obviously, I made the chocolate variation of the frosting! :)

The variation of this cake for the party was to use a stoneware baking dish--Lorri dumped in the batter, dumped the frosting on top, and it made the yummiest cake!

New York Cheesecake

My cute husband always throws away the box before I can get the recipe from the Philadelphia cream cheese box. :)

Preheat: 325*
Category: Cake, Cheesecake, Dessert

Crust
1 Cup Graham cracker crumbs
3 Tablespoons Sugar
3 Tablespoons Butter, melted

1. Mix crumbs, sugar and butter. Press firmly onto bottom of a 9-inch springform pan. I love my marble rolling pin for breaking up the graham crackers. :)

2. Bake at 325* for 10 minutes. 300* if you're using a dark nonstick springform pan.

Filling
2 1/2 Lbs. Cream cheese, softened
1 Cup Sugar
3 Tablespoons Flour
1 Tablespoon Vanilla
1 Cup Sour cream
4 Eggs

Topping
Pie filling (canned or fresh)

1. Beat all ingredients. When you get to the eggs, the recipe says add them one at a time.

2. Pour over crust.

3. Bake for 1 hour 10 minutes or until center is almost set.

4. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

5. Refrigerate 4 hours or overnight. Tope with pie filling before serving. Um, I say ABSOLUTELY REFRIGERATE OVERNIGHT! There's no question that the cheesecake is better after it has mellowed... and 2nd day cheesecake is rumored to be even better, but at my house it's always eaten before the rumor is confirmed. :)

Better Homes & Gardens' Butter Frosting

I literally use this butter frosting recipe for EVERY. THING. THAT. REQUIRES. FROSTING. It's versatile, based on the amount of additional milk you add.

Preheat: 350*
Category: Dessert, Frosting

1/3 Cup Butter (5 1/3 Tablespoons), melted
4 1/2 Cups Powdered sugar
1/4 Cup Milk
1 1/2 teaspoon Vanilla
Milk

1. Whip Butter, Powdered sugar, Milk and Vanilla. This is a nice stiff frosting by itself, and you could stop here. It's too stiff for piping, and too stiff for frosting a cake... but good for piling on to delicious hot brownies!

2. Add milk, a few drops at a time, to get desired consistency. Note to those, from experience. If you get your frosting too thin, it will SLIDE OFF OF THE CAKE! *laughing* Thick is better than thin if you're not sure.

3. To make chocolate frosting, substitute 1/2 Cup of Cocoa and 1/2 Cup of Powdered Sugar. It's delicious. Trust me.

Best Brownies Ever

I haven't posted a recipe in forever because I just haven't been baking! My husband's been doing the dirty job. But my in-laws are in town and there's always that need to impress, right? I thought I had my butter frosting recipe already posted, and it turns out it's not there... and I needed it for this brownies recipe I found, so... there you go. :D I'm back; for how long, I don't know. :)

So, brownies in this post, and butter frosting in the next one.

Preheat: 350*
Category: Dessert

1/2 Cup Butter, melted
1/2 Cup Unsweetened Cocoa
1 Cup Sugar
2 Eggs
2 teaspoons Vanilla
1/2 Cup Flour
1/4 teaspoon Salt

optional
1-2 Cups Chocolate chips, your choice, and experimenting works
1 Cup Mini Marshmallows
1 Cup Walnuts or Pecans, chopped

1. Mix dry ingredients. This includes the cocoa, the sugar, the flour and the salt. Mix it well!

2. In separate bowl, mix wet ingredients. This includes the melted butter, the vanilla and the eggs.

3. Mix wet ingredients into the dry. Mix thoroughly, but DO NOT OVER MIX!

4. Pour mix into a GREASED and FLOURED 8" square pan. It's not enough to just grease it. You can also use wax paper to line the bottom. :)

5. Bake in a preheated oven (350*) for 23-25 minutes. DO NOT OVERBAKE!

6. Cool completely and then cut. Now I know everybody gets excited about brownies, but really, don't cut these early! Might I add that they're very yummy frosted with the Better Homes and Gardens Chocolate Butter Frosting? :)

No-Bake Chocolate Oatmeal Drops

Thanks to Susan E. for our first contribution! You're fantastic!

Preheat: --
Group: Desserts

2 Cups Sugar
1/2 Cup Cocoa
1/2 Cup Milk
1/2 Cup (1 Stick) Butter
1/2 Cup Peanut butter
3 Cups Oats
1 Teaspoon Vanilla

1. Boil Sugar, Cocoa, Milk, Butter. Use a saucepan and keep the heat on medium-low, stirring regularly.

2. Remove saucepan from heat.

3. Stir in Peanut butter, Oats and Vanilla.

4. Spoon into two to three-bite lumps onto wax paper and allow to cool. My mom lines her cookie sheet with wax paper and puts the entire thing into the refrigerator where it will cool even faster. That translates into being ready to eat more quickly. ;)