Recipe thread

[lhezzza]

1 cup flour \t\t\t\t
1/2 teaspoon baking powder
1/8 teaspoon baking soda \t\t
1/2 teaspoon salt
1/2 cup nuts -- chopped \t\t\t
1/3 cup butter or margarine
1 cup brown sugar -- packed \t\t
1 egg -- slightly beaten
1 teaspoon vanilla \t\t\t
6 ounces semisweet chocolate chips

Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan and remove from heat. (if margarine is used, add 1 tablespoon hot water.) Add brown sugar and beat well. Let cool. Add egg and vanilla and blend. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 8 x 8 inch pan.

Sprinkle chocolate chips over top. Bake at 350 degrees for 20-25 minutes. Do not over bake. Cool in pan and cut in squares. If doubling recipe, bake in 9 x 12 inch pan.

 

[lhezzza]

1/2 cup margarine\t\t\t
1 1/2 cups sugar
1 egg\t\t\t\t\t
1 cup canned pumpkin
1 tsp. Vanilla\t\t\t\t
2 1/2 cups flour
1 tsp. baking powder\t\t\t
1 tsp. baking soda
1/2 tsp. Salt\t\t\t\t
1 tsp. nutmeg
1 tsp. Cinnamon\t\t\t
1/2 cup chopped nuts(walnuts or pecans)
1 cup chocolate chips

Cream margarine and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add chopped nuts & chocolate chips; mix thoroughly. Drop by teaspoons onto well-greased cookie sheets.

Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from cookie sheets while warm and cool on racks. Makes 3 1/2 to 4 dozen cookies. This recipe can be doubled.

 

[lhezzza]

I'm gonna stop for now..... I'm getting hungry!

 

[big kat]

Lhezzza = Dessert Queen!

Thanks!

Can't wait to try some of those out, but I guess I should get on to dinner for tonight first!

 

[tamme]

Yes you heard me, bread. I've got a recipe that I actually made bread from. In a slow cooker a.k.a. crock pot. It didn't rise much, but it's the first time I ever made bread, so, oh well. Company's Coming This recipe is called tomato herb and it is SO good. My Tigger wouldn't leave me alone when I made it. Tigger1 and Tigger2
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This gets it's color from the tomato sauce

1Tsp. Granulated sugar
1/3cup Warm water
1x1/4 oz. Envelope active dry yeast (1 scant tBsp,. 15 mL)

2cup All-purpose flour
1tBsp Granlated sugar
1/4cup Finely minced onion
Lukewarm tomato sauce, plus water to make 1cup (250 mL)
1/4cup Grated sharp cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Dried whole oregano

1cup All-purpose flour.
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Stir first amount of sugar into warm water in large warmed bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to disolve yeast.

Add next 8 ingredients. Beat on low to moisten. Beat on high for 2 minutes.

Work in second amount of flour. Turn into greased 3 1/2 quart (3.5 L) slow cooker. Smooth top with wet spon or hand. Place 5 paper towels between top of slow cooker and lid. Put a wooden match or an object 1/8 inch (3mm) thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Do not lift lid for the first 2 hours cooking time. Cook on high for about 2 1/2 hours. Loosen sides with knife. Turn out onto rack to cool. Cuts into 14 slices.

1 slice: 124 calories; 1g total fat; 303mg Sodium; 4g Protein; 25g Carbohydrate
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It was really good. as you can see from tigger photos