GREAT RECIPES: a good fruit drink, then some cookie recipes from Ann Bailey!
Berry Blast Smoothie (courtesy of Brittany B., a fine EVHS scholar!)
1 cup of EACH: Apple Juice, Lemonade, Frozen Raspberries, Raspberry Sherbet
1/2 cup: Frozen Strawberries
Blend and enjoy!
Choc-Oat-Meal Yumsters (as found at spring Parent/Teacher conferences 2010)
2 sticks butter
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla
Cream together above ingredients.
Combine 1 3/4 cup flour, 1 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda. Blend into butter mixture. Add 3 cups rolled oats and 1 cup chocolate chips.
Spray baking sheets with PAM, etc.
Spoon cookie dough onto sheet. Bake at 350 degrees until done. Let cool a bit, then remove from sheet.
Oatmeal Scotchies (as found at fall Parent/Teacher conferences 2008)
1 1/4 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 cup butter
3/4 cup white sugar
3/4 cup bown sugar (packed)
1 tsp vanilla
3 cups uncooked oatmeal
11 oz butterscotch chips
Mix flour, salt, baking soda, cinnamon & set aside.
Cream butter. Add sugars and vanilla. Add eggs, one at a time. Mix in flour mixtire. Mix in oats. Mix in chips.
Bake at 375 degrees for 7-8 minutes on cokie sheet.. (longer for crispier cookie) Cool on pan 1-2 minutes before removing from cookie sheet.
Makes 48 cookies.
Peanut Butter Cookies
1/2 cup butter
1/2 cup chunky peanut butter (NOT the low-fat kind!)
1/2 cup sugar
1/2 cup brown sugar
1 1/4 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
Cream butter and PB together in mixer until fluffy.
Add egg, vanilla, and sugars.
Blend dry ingredients, then add gradually to mixture.
Roll 1 inch balls of dough in sugar, then flatten on cookie sheet with fork.
Bake 10 min at 375 degrees.
Makes 4 dozen cookies.
Great Cut-Out Cookies
a) Mix together: 1 cup butter, 1 cup sugar, 2 eggs, 1.5 teaspoon vanilla
b) Blend together: 3 cups flour, 1 teaspoon salt, 0.5 teaspoon baking soda
Slowly stir dry ingredient blend from b) into butter mix from a)
Divide dough into 3 sections and refrigerate for a while.
Roll dough thinly. Cut out cookies with cookie stamps.
Bake on cookie sheet at 400 degrees for 8 to 10 minutes.
When cool, decorate the cookies: sprinkles, frosting, etc.
Makes about 7 dozen cookies.
Almond Glazed Sugar Cookies
15 minutes prep time, 7 minutes baking time, makes about 42 cookies.
You need COOKIES and GLAZE.
1 cup softened butter
¾ cup sugar
1 tsp almond extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1.5 cups powdered sugar
1 tsp almond extraxt
4 to 5 tsp water
Heat oven to 400 degrees.
Combine butter, sugar, almond extract in large mixer bowl
Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes.
Reduce speed to low and add all remaining cookie ingredients.
Beat until well mixed, 1 to 2 minutes.
Roll dough into 1 inch balls.
Place 2 inches apart on cookie sheet.
Flatten balls to ¼ inch thick with bottom of a buttered glass dipped in sugar.
Bake 7 to 9 minutes or until edges are very lightly browned.
Cool 1 minute and remove from cookie sheet.
Let cool completely.
Stir together all glaze ingredients in small bowl with wire whisk.
Decorate cooled cookies with glaze and sliced almonds.
Glaze sets up quickly, so frost & decorate a few cookies at a time.
Ultimate Double Chocolate Cookies, by Ann Bailey
Yield: 30 cookies
12 ounces Semi Sweet Chocolate Chips (Ghirardelli are great, Nestles at good)
10-11.5 ounces 60% Cacao Bittersweet chocolate chips (Nestles special or Ghirardelli are great)
6 tablespoon(s) unsalted butter (you can use up to half regular butter if you have to)
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts (optional. Add about 1/3 cup more flour if omitting)
In double boiler over hot water or in a microwave, melt bittersweet chocolate chips and butter.
In large bowl with electric mixer or whisk, beat eggs and sugar until thick and light colored; lightly stir into slightly cooled chocolate mixture by adding a third at a time.
In small bowl, stir together flour and baking powder; stir into chocolate mixture.
Gently mix in semi-sweet chocolate chips and walnuts.
Using a sheet of plastic wrap, form dough into two logs, each 1 1/2 inches in diameter and about 12-14 inches long.
As dough will be quite soft, use plastic wrap to hold dough in log shape.
Wrap tightly; refrigerate at least 1 hour or until firm before baking!
(If dough has been frozen; thaw in refrigerator before proceeding with recipe.)
Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 1/2-inch slices.
Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet; store in airtight tin up to 1 week.