Bake one baking sheet at a time at 375 F for 7 minutes, or
until cookies are set.
Cookies will appear soft and moist - take care not to over bake.
Cool on baking sheet 2 minutes.
Place sheets of foil on countertop. Remove cookies to foil
to cool completely.
Chocolate Chip Cookies
2 1/4 cup flour
1/3 cup Hershey's cocoa
1 tbs baking soda
1/2 tbs salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tbs vanilla extract
2 cup (12-oz p/kg) semi-sweet chocolate chips
1 cup chopped nuts (optional)
Heat oven to 375F.
Stir together flour, cocoa, baking soda and salt.
In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy.
Add eggs; beat well.
Gradually mix flour mixture, beating well.
Stir in chocolate chips and nuts, if desired.
Drop by rounded teaspoons onto un-greased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Cool slightly;
remove from cookie sheet to wire rack.
Makes About 5 dozen cookies.
Apple Cream Dessert
1 1/2 cups Graham Crackers; Crushed or Crumbed
1/4 cup Butter; Melted
1-14 oz. can Sweetened Condensed Milk
1/4 cup Lemon Juice
1 cup Sour Cream
1-21 oz. can Apple Pie Filling
1/4 cup Pecans; Chopped
1/4 tsp. Ground Cinnamon
In a medium mixing bowl combine butter and graham cracker crumbs.
Pat mixture into the bottom of a 9 x 13-inch baking pan.
In a separate bowl, combine condensed milk, sour cream and lemon juice. Evenly spread the milk and cream mixture over the crust.
Gently spoon on apple pie filling. Sprinkle the pecans and cinnamon over the of the pie filling top.
Bake in a 350-F degree pre-heated oven for 30 minutes. Let cool for 10 to 15-minuted before serving. Refrigerate any dessert that remains
2 1/2 C Flour
2/3 C Sugar
1 T Baking soda
3/4 Ts Cinnamon
1/2 Ts Salt
2 C Fresh strawberries, sliced
1 C Buttermilk
1/3 C Butter - Melted
1 1/4 Ts Vanilla extract
1 Egg - Slightly Beaten
1 Egg white - Slightly Beaten
Vegetable cooking spray
1 1/2 Tb Sugar
Combine flour and next 4 ingredients in a large bowl, and stir well.
Add fresh strawberries; stir well, and make a well in center of mixture.
Combine buttermilk and next 4 ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray;
sprinkle 1 1/2 tablespoons sugar evenly over muffins.
Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans immediately; let cool on a wire rack.