Loveli CCC's

The best chocolate chip cookies EVER.

Mix together for a long time...
1 1/2 c butter
2 c brown sugar
2 c white sugar
4 eggs
2 T vanilla

Mix first on low, and then medium high.

Mix in bowl...
6 1/2 c flour
2 t salt
2 t baking soda
2/3 c chocolate chips

Turn mixer back to low and slowly add flour mixture. Dough should be a little sticky.

Preheat oven to 375F
Make into balls
Bake 8-10 mins or until barely golden brown (if baking 2 sheets at once, switch at about 6 mins).

Cranberry Scones

Ingredients:

BUTTER:
1 1/2 c butter (no substitutes), softened
1/2 c fresh or frozen cranberries
2 T confectioners' sugar
1/2 t grated orange peel

SCONES:
2 1/2 c flour
2/3 c sugar
2 1/2 t baking powder
1/2 t baking soda
3/4 c butter (no substitutes)
1 c fresh or frozen cranberries
1 c white chocolate chips
3/4 c butter milk

Directions:
In mixing bowl, cream butter. Stir in cranberries, sugar, and orange peel; mix well. Cover and refrigerate at least 1 hour. Meanwhile, combine dry ingredients in a bowl. Cut in butter until mixture resembles course crumbs. Add cranberries and white chocolate chips. Stir in buttermilk until just moistened. Turn onto lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into 8 inch circle. Cut into 8 wedges. Place 1 inch apart on ungreased baking sheets. Bake at 400F for 15-18 minutes or til lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.

Scalloped Corn

Just like my Grandma Lock's (got this one from my awesome cousin, Donna)!!

Ingredients:
3 cans (11 oz.) vacuum-packed corn, drained
4 lg eggs
1/2 c milk
1/2 stick butter, melted
2 T sugar
2 T all-purpose flour
1/4 t salt
1/4 t pepper

Directions
1. Heat oven to 350. Lightly grease a 1 1/2 qt shallow baking dish.
2. Put 2 cans of corn and the remaining ingredients in a food processor (or blender). Process until well blended. Stir in remaining can of corn and pour into prepared baking dish.
3. Bake uncovered 50 to 55 minutes or until a toothpick inserted in center comes out clean.

TIP - Can be prepared through step 2 up to 1 day ahead. Refrigerate covered and bring to room temp before baking.

Pfeffernusse!

makes about 3 dozen

Ingredients:

• 1/2 c molasses
• 1/4 c honey
• 1/4 c shortening
• 1/4 c margarine
• 2 eggs
• 4 c flour
• 3/4 c white sugar
• 1/2 c brown sugar
• 1 1/2 t ground cardamom
• 1 t ground nutmeg
• 1 t ground cloves
• 1 t ground ginger
• 2 t anise extract
• 2 t ground cinnamon
• 1 1/2 t baking soda
• 1 t ground black pepper
• 1/2 t salt
• 1 c confectioners' sugar for dusting

Directions:

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

German Apple Cake

from my friend Michael

Serves: 24
 
Ingredients:
• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 4 cups apples – peeled, cored and diced
 
Directions:
• Preheat oven to 350 degrees. Grease and flour one 9x13” cake pan.
• In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour, salt, baking soda and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool, serve with a dusting of confectioners’ sugar or with a cream cheese frosting.

crumb cake

from Kraft cooking maumgazine
serves 8

Ingredients:
1 T butter
1 3/4 c graham crackers
1/2 c packed brown sugar
1/4 c chopped walnuts
2 t cinnamon
2 eggs
1 tub (8 oz) cool whip

Directions:
1. Melt butter in microwave. (in 2 qt at least 2 inch deep dish)
    Add 1/2 c graham cracker crumbs, 1/3 c sugar, nuts, and 1 t cinnamon;
    mix well. Set aside.
2. Beat eggs in large bowl w/ wire whisk add cool whip, remaining graham
    crackers, sugar, and cinnamon; stir til just blended. Spread over crumb mixture.
3. Microwave on medium 9-10 min or til cake start to pull away from side of dish,
    turning after 5 mins (top will be slightly moist). Place serving plate on top of dish;
    invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over
    cake. Fluff crumb topping w/ fork. Serve immediately.

Mix match potato salad

from Kraft foods magazine

Pick one in each category:

1. Potatoes: red, yukon gold, fingerling, new potato, or russet (2 lbs)

2. Dressing: kraft mayo, sour cream, miracle whip, caesar dressing,
     ranch dressing, zesty italian dressing, vinaigrette dressing.
     (1/2 c- 3/4 c)

3. Ingredients: cooked bacon, hard-cooked eggs, sweet onions, celery,
    cherry tomatoes, red/ yellow pepper, shredded cheese, green beans,
    green onions, radishes, apples, olives, peas, sweet relish, corn,
     red onion, parmesan cheese. (up to 1 1/2 c)

4. Seasoning: dijon mustard, horseradish, parsley, celery seed, basil,
    chives, cilantro, cumin, dill (1/2 T- 1 T)