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Holiday Special Recipes
Ultimate Chocolate Chip Cookies
3/4 c Margerine OR Butter Flavor Crisco
1 1/4 c firmly packed light brown sugar
2 Tablespoons milk
1 Tablespoon vanilla
1 egg
1 3/4 c all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
12 oz bag of semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)
1. Heat oven to 375 degrees F.
2. Combine Crisco, light brown sugar, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Beat
egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture
just until blended. Stir in chocolate chips and pecan pieces.
4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased
baking sheet.
5. Bake one baking sheet at a time at 375 degrees F for 8 to 10 minutes
for chewy cookies (cookies will appear moist-do not overbake) or
11-13 minutes for crisp cookies (We really like the chewy cookies--YUM!)
Cool 2 minutes on baking sheet. Remove from baking sheet and ENJOY!
Makes about 3 dozen cookies
Brownies
For variety, try using whole-wheat pastry flour.
Work Time: 15 minutes
Total Time: 35 minutes
2 squares unsweetened chocolate
5 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup walnuts, optional
1/2 cup chocolate chips, optional
1. Preheat oven to 350 degrees F. Grease a 9-inch baking dish and set aside.
2. Melt chocolate and butter together. Transfer to mixing bowl. Add sugar and beat
well. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir
in flour until well combined. Add nuts, if desired.
3. Pour mixture into prepared pan. Sprinkle chocolate chips on top, if desired.
Bake for 20 minutes, until a toothpick inserted into middle comes out clean. Cool
and cut into 16 brownies.
Serves: 8
Egg Nog
6 Eggs
1/4 Cup Sugar
1/4 Teaspoon Salt (optional)
1 Liter Milk -- (1 quart)
1 Teaspoon Vanilla
(Optional stir-ins or garnishes go here)
1. In a large saucepan, beat together the eggs, sugar and salt. Stir in 2 cups of the milk. Cook over
low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160° F.
2. Remove from the heat and stir in the remaining 2 cups of milk and the vanilla. Cover and refrigerate
until thoroughly chilled, several hours or overnight.
3. Just before serving, pour into a bowl or pitcher. Add any stir-ins and/or garnishes and serve immediately.
Serves: 8
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