Great Chocolate Chip Cookies

I prefer thick, substantial chocolate chip cookies. I'm finding this has a lot to do with whether or not the butter is melted before mixing. This recipe is the best I've found so far, and the key seems to be to mix the butter with the sugar while it's still relatively hard. That means using a fork first, and then a hand mixer. I've also found I can cut back on butter and white sugar and still make a great cookie. Another thing to experiment with is using a bit of honey to add flavor.

Ingredients:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter (1 stick)
1 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp vanilla
2 eggs
2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350º
Combine flour, baking soda, and salt
Chop butter and combine with brown sugar and white sugar. You may need to use a fork first, then a hand mixer. Add vanilla and eggs and beat until smooth.
Slowly mix in flour mixture. Fold in chocolate chips.

Drop tablespoon-sized balls onto cookie sheet covered in parchment paper.
Bake at 350º for 10 minutes.

Buttermilk Oatmeal Pancakes

A healthy, hearty pancake that's quick and easy to make.

Ingredients:
1 1/4 cups oatmeal (ground in food processor)
1/2 cup whole wheat flour (or white)
3 Tbs sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 cup low-fat buttermilk (I use skim milk with a little lemon juice)
2 eggs
1 Tbs melted butter (or vegetable oil)

Directions:
Combine dry ingredients in a large bowl. Mix in wet ingredients. Cook on skillet until golden brown.
Garnish with fresh berries. Serve with syrup.

Lemon Bisque

1 package lemon jello (3oz)

1 1/4 cups hot water
1/2 cup sugar
4 tbsp lemon juice
1 large can Pet milk
2 1/2 cups Vanilla wafer, crushed 
salt
whipping cream, whipped

Mix Jello, water, sugar and lemon juice. Put in refrigerator to set.Take out and beat for a few minutes. Put back in fridge.

Whip 1 large can pet milk until firm (can should be in fridge at least a day so it is very cold). Fold Jello mix into Pet milk.

Mix 2 1/2 cups vanilla wafer crumbs and a pinch of salt. Spread half of mixture on bottom of 9x13 pan. Carefully spread Jello mixture on top. Sprinkle with remaining crumbs. Chill. Serve with shipped cream and cherry. 

Artisan Bread Dough

Thanks to Jamie for this recipe, which she got from Artisan Bread in 5 Minutes a Day. I adapted it slightly and have loved the results. It's a versatile recipe, and can be used for pizza crust, calzones, pasties, or pot pies. The dough keeps for at least 2 weeks in the fridge, and it's great to pull out a little whenever you need it.

Ingredients:
6 1/2 cups unbleached all-purpose flour (975 grams)
1 1/2 Tbsp dry yeast
1 1/2 Tbsp salt
3 cups warm (100˚F, or just warm to the touch)\
3–4 Tbsp olive oil (makes the bread nice and fluffy!)

Mixing:
Mix flour, yeast, and salt together in a large bowl. I like to weigh out the flour for speed and accuracy. If using a KitchenAid, use the dough hook and set these dry ingredients mixing on low while measuring out the water (this can take the place of sifting).

While mixing, add olive oil and then add water slowly. The trick is to get all of the flour wet while avoiding mixing the dough too much. The KitchenAid and a spatula are good for this. As soon as dough is mixed thoroughly, cover lightly and set aside to rise at least 2 hours. If you're not baking right away, you can cover it more carefully (with plastic wrap on the surface of the dough to keep the air out) and store it in the fridge (you can also skip the 2-hour rising and let it rise overnight, but I never do).

Baking:
Preheat oven to 450˚F.

Take a grapefruit-sized lump of dough (1lb) in well-floured hands. Form it into a ball and gently pull the heel of your hand against the surface of the lump as you turn it in your hands. The goal is to stretch the surface slightly, making a "gluten cloak" that will trap the heat inside. Do this for about 30 seconds.

Allow the loaf to rise 30–40 minutes (if the dough is cold, it may need a little longer). Dust the top of the loaf and slash a 1/4 inch deep pattern (cross or tic-tac-toe). This allows steam to escape and gives your bread that professional "artisan" look.

Optional: for a harder crust, you can create a steam oven, which will toughen the surface of the bread. Place on old pan or basting tray on the bottom shelf of the oven while preheating. Just before you put the loaf in the oven, pour 1 cup of warm water on the pan. Place bread on upper shelf and quickly close oven door to trap the steam. I like my bread softer, so I usually skip this step.

Sprinkle cookie sheet or pizza stone with corn meal and bake for about 20–30 minutes. Remove when crust is golden brown. Allow to cool. Slice and enjoy!

Store remaining dough, tightly covered, for up to two weeks.

Ultimate Chocolate Frosting

Recipe by Martha Stewart

Ingredients
3 1/2 cups confectioners' sugar
1 cup cocoa powder
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup milk, room temperature
2 teaspoons vanilla

Directions
Sift sugar and cocoa powder together in a medium-sized bowl. Add butter, milk, and vanilla. Stir until smooth and free of lumps.

Minestrone Soup

Serves 16.

Ingredients
3 cans canneline beans
3 strips bacon, cut into large chunks
11 cups chicken broth (separated)
1/2 cup olive oil
1 onion, diced
3 carrots (1 diced, 2 sliced)
5 cloves garlic, minced
fresh parsley
2 cans chopped tomato
2 handfuls fresh spinach
1 handful macaroni noodles
Parmesan cheese

Directions
Rinse canneline beans and add to large pot with bacon and 6 cups of chicken broth. Cover and bring to a boil. Cook gently for 1 hour.

In a separate large pot, heat 1/2 c. olive oil. Dice one carrot and add with diced onion, garlic, and chopped fresh parsley. Saute for 5–8 minutes before adding chopped tomato, spinach, macaroni noodles, the remaining 5 cups chicken broth, and the remaining two carrots, sliced. Simmer 40–50 minutes

Remove bacon chunks from beans. Dice bacon, and add to the vegetables. In blender, blend half of the beans to paste (be careful, they will be hot!!). Add blended beans to the vegetables. Add remaining beans and broth to the vegetables. Simmer 5 minutes

Garnish with Parmesan cheese.

One-Bowl Chocolate Cake

A moist and delicious chocolate cake that's easy to make too!

Ingredients
2 cups white sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Frost with Ultimate Chocolate Frosting and stack layers.