Chocolate Chip Cookies

Thanks Granny

 

 

1 cup brown sugar
1 cup sugar
2 sticks butter, soft ...
2 tsp vanilla
2 eggs, beaten
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup nuts, chopped
2 cups chocolate chips

Preheat oven to 375° F. Cream together butter and sugars; beat in vanilla; beat in eggs; measure then sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto baking sheet and bake 8 minutes. Makes 5 dozen cookies

Blueberry Crumb Coffee Cake ( Easy Recipes )

Crumble topping:

1/2 cup brown sugar
1/2 cup flour...
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

Cake:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you're folding in the berries! Don't mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

 

Applebee's Spinach Pizza Appetizer

Pita Bread (2 or 3 whole)
1 - 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3-4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour

Thaw spinach completely, press out all water.
Heat milk in saucepan,
when hot but not boiling stir in flour.
Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach.
Stir constantly until thick
and gooey, only about 3-4 min.
In separate pan, sauté onion, garlic, until
onion is tender. Stir in tomatoes,
mushrooms, and spices. Sauté until just
done. Preheat oven to 425.

Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces
instead of one thick one.
Place each piece of bread on a cookie sheet
or pizza pan. Spread spinach
sauce over each. Top with tomato mixture,
being careful to avoid the juice.
Bake for 5 to 7 min.
Watch closely so that the
edges of the pita don't
burn.

CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to make
6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise

Cut chicken into pieces and boil
until tender with no seasonings.
Remove skin and fat
first. Remove meat from bones
and cut into cubes.
Mix together oil, orange juice,
vinegar, salt, marinate chicken
in this mixture in refrigerator overnight.
Drain fruit well,
add to nuts and celery the next day;
add to chicken mixture.
Cook rice until tender in
boiling water, drain,
blanch with cold water, drain well;
add to chicken mixture.
Add mayonnaise, mix well.
Serve with crackers
and lettuce or in pocket bread.