Ingredients
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Tuesday, June 21, 2011
Cooking : Beefy Pasta Skillet
Ingredients
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
2 cups cooked corkscrew-shaped pasta or elbow pasta
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, Worcestershire, cheese and pasta and heat through.
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can Campbell's� Condensed Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 cup shredded Cheddar cheese
2 cups cooked corkscrew-shaped pasta or elbow pasta
Directions
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, Worcestershire, cheese and pasta and heat through.
Cooking : Amusement Park Cornbread
Ingredients
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1 1/3 cups milk
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Cooking : Banana Wheat Bread
Ingredients
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions
Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.
Cooking : Apple and Tomato Chutney
Ingredients
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
2 pounds apples - peeled, cored and sliced
2 cups water
1 tablespoon mustard seed
2 pounds tomatoes, sliced
2 large onions, chopped
1 clove garlic, chopped
1/2 cup sultana raisins
3/4 cup white sugar
5 teaspoons curry powder
1 teaspoon cayenne pepper
4 teaspoons salt
2 1/2 cups malt vinegar
Directions
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
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