Chocolate Chip Cookies #2

Classic
Chocolate Chip Cookies

• 2 1/4 c. Flour
• 1 tsp. Vanilla
• 1 tsp. Baking Soda
• 2 Eggs
• 1/2 tsp. Salt
• 2 c. Dark Chocolate Chips (12 oz. pkg.)
• 1 c. (2 sticks) Butter, softened
• 3/4 c. Granulated Sugar
• 3/4 c. packed light Brown Sugar
• 3/4 c. Granulated Sugar
• 3/4 c. Light Brown Sugar, (packed)

Heat oven to 375

Stir together Flour, Baking Soda, and Salt.
Beat Butter, Granulated Sugar, Brown Sugar, and Vanilla
in large mixing bowl with mixer until creamy.
Add Eggs; beat well.
Gradually add dry mixture, beating well.
Stir in Chocolate Chips.

Drop dough onto ungreesed cookie sheet with teaspoon.
Bake 8 to 10 minutes.
Let cool on cookie sheet for about 1 minute before removing.

Makes about 5 dozon cookies.

Chocolate Dipped Marshmallows

By
Roger Tim Johnson

Melt 1 bag of Chocolate chips on low heat and keep hot.

Put a few Large Marshmallows in the Chocolate and roll them around so as to cover all sides of each Marshmallow.

When Marshmallows are completely covered, take out with 2 toothpicks... one in each hand... and set on a piece of Aluminum Foil to cool.

Repeat, until all the Chocolate is used.

GUMDROPS

From a
1923
cookbook

Soak 6 1/2 tablespoons granulated gelatin in 1 1/4 cups cold water until liquid is absorbed.
In a saucepan put 1 1/3 cups sugar, 1/2 cup white corn syrup, and 1 tablespoon water.
Stir until well mixed, color with green or red coloring and bring to boiling point.
Boil without stirring until mixture forms a soft ball when tried in cold water.
Add gelatin, stir over fire 1 minute, add 3 tablespoons lemon juice, strain and add a few drops oil of lime or cinnamon.
Let stand 5 minutes in cool place.
Sift cornstarch lightly into a shallow cake pan placed in a large pan or tray.
Very gently level off the top with a knife.
Make impressions in cornstarch with end of knife handle.
Pour gumdrop mixture into impressions, using a teaspoon or a confectioner's funnel ---
---leave until firm.
Place in sifter and shake off extra starch, hold a moment in steam and roll in coarce granulated sugar.
(While one batch is hardening the rest will become hard, heat again so it will pour into molds.)

o o o o

Plain White Sauce

White Sauce

for

Vegtables

2 Tbs. Butter

2 Tbs. Flour

1/4 tsp. Salt

1/8 tsp. Pepper

1 c. Milk

Mix Butter and Flour together first,
then add the Salt and Pepper.
Mix in hot Milk, a little at a time.

Put cooked vegtable in a caserole dish and
poor over the White Sauce.

Set in oven until hot.

Cookies with a Kiss

Valentine's Day
Special
_____________

When making
Peanut Butter Cookies
add something special

Follow the recipe as you normally would, then after pressing the
cookie dough down on the cookie sheet with a damp fork, place a
Hershey Kiss on top and lightly press it down.
Do this with each cookie before placing in the oven.

PEANUT BREAD #2

From a
1923
cook book

1 c. Salted Peanuts, shelled and ground in meat grinder

1 c. Sugar

4 tsp. Baking Powder

4 c. Flour

1 tsp. Salt

1 Egg

1 1/2 c. Milk

Beat well,
pour into long, high bread tin
and let stand twenty minutes.
Bake in moderate oven 45 minutes.

Slice when a day old.

Good for bread and butter sandwiches.

Peanut Butter Cookies #2

Oh! They look so yummy,

and they disappear so quickly!

Peanut Butter
Cookies
(Makes 5 dozen, but won't last long)

• 2 cups + ..... Peanut Butter... = (18 oz. jar)
  
• 2 cups Sugar
• 2 Large Eggs
• 4 tsp. Baking Soda
• 4 Tbsp. Flour

Mix together very well

Place a dab of dough on a cookie sheet,
then press down with a damp fork...
Repeat until cookie sheet is full. (leave about
1 inch between the cookies). Cookies will expand.

Bake at 350 for 6 minutes... Do not over bake.

Take out of oven and let cool on cookie sheet
for about 1 minute before removing.

INDIAN HARVEST

WILD RICE


In a sauce pan, bring 4 cups of water to a boil.

Add 8 ounces of wild rice, and optional seasoning.

Return to a boil, then reduce heat to simmer.

Cook approximately 50 minutes, until tender. Do not over cook.

Drain excess liquid. Serve.


NOTE:
Wild rice may be cooled down by rinsing in cold water.

Reheat by sauteing in butter with any of your favorite herbs...
onions - garlic - bacon - mushrooms, etc.