Recipes




PREHEAT oven to 375° F/190° C
Ingredients:	Directions:
• 2 1/4 cups (510g) all-purpose flour • 1 teaspoon baking soda • 1 teaspoon salt	COMBINE in small bowl.
• 1 cup (2 sticks) (225g) butter, softened • 3/4 cup (170g) granulated sugar • 3/4 cup (170g) packed brown sugar • 1 teaspoon vanilla extract	Beat in large mixer bowl until creamy.
• 2 large eggs	Add eggs, one at a time, beating well after each addition.
• 2 cups (12-oz. pkg.) (340g) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels • 1 cup (225g) chopped nuts	Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

1 3/4 c. all-purpose flour 1 tsp. baking soda 1 c. sugar 1/2 c. chopped walnuts	Mix together flour, baking soda, sugar and nuts in a bowl.
2 eggs 1/2 c. vegetable oil 1/2 tsp. almond or vanilla extract	In another bowl, beat together eggs, flavoring and oil until well blended.
1 pkg frozen sweet strawberries or 1 cup (10 oz/285 g) crushed fresh strawberries, drained and mixed with 3 tsp. sugar (or less)	Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half.

Bake at 350 deg F (180C) for 20-25 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Or better yet, make butter creme frosting flavored with the juice drained from the fresh strawberries! Decorate the tops with strawberry slices.

Makes 18-24 cupcakes.

1⁄2 c Butter 1⁄4 c Brown sugar; (light or dark)	Cream butter and sugar.
1 Egg, separated	Add egg yolk and beat.
1 c Sifted all-purpose flour	Add flour and mix thoroughly.
1 c Chopped nuts; (pecans or walnuts)	Form into small balls - about the size of a walnut. Roll in slightly beaten egg white and then in nuts. Make indentation in center of cookie with a thimble.

Bake in 350 degree oven for 8 minutes. Remove cookies and press center again. Bake another 10 minutes. When cool fill centers with your choice of jam or jelly or thin butter cream frosting tinted as many colors as suits you.

1/2 cup butter	Melt the butter in a 9x13-inch baking pan.
1 1/2 cups graham cracker crumbs	Sprinkle the graham cracker crumbs in the pan.
1 cup chocolate chips 1 cup butterscotch chips 1 1/2 cups flaked coconut 1 cup chopped pecans	Top with chocolate chips, butterscotch chips, coconut and pecans. Press down gently.
1 (14 oz.) can sweetened condensed milk	Pour the condensed milk over the top.

Bake at 350F for 25 to 30 minutes or until set. Let cool for 10 minutes. Cut into squares.

Use a 28 cm (11 in) tart dish, if you have one, or a large pie pan.

Personally, I buy ready-to-bake dough and go from there. But if you're ambitious:
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Dough:

250 g (8.82 oz) plain flour 125 g (4.41 oz) butter	Sift the flour, cut the butter into small pieces, rub both ingredients with your fingers until the mixture is crumb-like.
1/2 tsp. salt 1 dl (2.82 oz) water	Dissolve the salt in water, add to the rest and quickly work to a dough.

Before continuing, refrigerate for at least one hour. Wash the fruit (apples, cherries, apricots, plums, etc.) and cut it.

Roll out the dough on a floured work surface and line the baking dish with it.
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Prick the pastry base with a fork several times.

Optionally, sprinkle with 3 tablespoons of grated hazelnuts. This is especially recommended when using very juicy fruit to prevent the pastry from getting soggy. Cover the pastry with the fruit and put in the oven preheated to 200 C (392 F).
Custard:

2 eggs 1 1/2 dl (4.22 oz) single cream 1 tbsp sugar

Blend the eggs with the cream and stir in the sugar. You can also add a few drops of vanilla extract, if desired.

After baking the tart for 10 minutes, coat the fruit with the custard. (If you add the custard before baking, the pastry base will not be crunchy.) Then put the tart back in the oven for about 15-20 minutes.

Variations:

You can leave out the custard for plum and apricot tarts. Sprinkle the fruit with ground hazelnuts or flaked almonds instead. Optionally, serve the tart with whipped cream.

WARNING: This receipe is inexpensive, very easy and HIGHLY ADDICTIVE!!!

Pre-heat oven (350°F / 175°C); grease cake pan.

300 g (11-12 oz) zucchini	Peel and cut in small cubes.
250 g (8.82 oz) butter or margarine	Mush butter till soft.
250 g (8.82 oz) sugar 1 pinch salt	Stir in sugar and salt.
4 eggs	Stir in eggs one at a time, then stir all together till blended to a light color.
150 g (5.3 oz) ground, roasted nuts (hazelnuts are best) 2 teaspoons cinnamon 300 g (11-12 oz) zucchini--diced 100 g (3-4 oz) chocolate pieces (optional)	Stir in nuts, cinnamon, zucchini and chocolate.
300 g (10.6 oz) flour 1 tsp baking powder	Sift flour and baking powder together and stir in.

Pour into greased cake pan, bottom rack of 350°F / 175°C pre-heated oven, about 70 minutes. Let cool one hour. Garnish with powdered sugar. Note: He actually meant to say "Fabulous zucchini cake!"