Ingredients
- Servings: 4
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c).
- cream together the butter, sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by large spoonfuls onto ungreased pans.
- bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Ingredients
- Servings: 5
- 1 1/2 cups butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Recipe
Preparation Time: 20 mins
Cook Time: 8 mins
Ready Time: 3 hrs
- in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
- preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
- bake 6 to 8 minutes in preheated oven. cool completely.
Ingredients
- Servings: 1
- swirl filling:
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- topping:
- 1/2 cup dark brown sugar, or more to taste
- 1/2 cup chopped walnuts, or more to taste
- 1 teaspoon ground cinnamon, or more to taste
- cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup sugar
- 1 cup sour cream
- 3 eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup semisweet chocolate chips
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 1 hr 25 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 9x12-inch baking dish.
- stir 1/2 cup brown sugar and 1 1/2 teaspoons cinnamon together in a small bowl. stir dark brown sugar, walnuts, and 1 teaspoon sugar together in another bowl. whisk flour, baking soda, baking powder, and salt together in third bowl.
- beat butter and sugar together in a large bowl with an electric mixer until creamy. mix sour cream into butter mixture. add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. add vanilla with the last egg.
- stir flour mixture into butter mixture; add chocolate chips and stir until batter is well-combined. pour 1/2 of the batter into the prepared baking dish. sprinkle the brown sugar-cinnamon mixture over the top of the batter. pour remaining batter over the top. spread walnut mixture evenly over the top of the batter to cover the entire surface of the cake.
- bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. cool in the baking dish.
Ingredients
- Servings: 8
- 10 cups water
- 2 tablespoons lard
- 2 cups dry pinto beans, rinsed
- 2 teaspoons salt
Recipe
Preparation Time: 5 mins
Cook Time: 3 hrs
Ready Time: 3 hrs 5 mins
- measure water and lard into a large pot. bring to a boil and add beans. cook over medium heat for 2 to 2 1/2 hours. season with salt and continue cooking until tender, about 30 more minutes.
Ingredients
- Servings: 10
- 1 cup water
- 1/2 cup sugar
- 3 avocados, peeled and pitted
- 1 lime, juiced
- 1/4 teaspoon salt
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 14 hrs 25 mins
- bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
- pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
- freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.
Ingredients
- Servings: 1
- 2 (8 ounce) containers candied cherries
- 1 (8 ounce) container candied mixed citrus peel
- 2 cups raisins
- 1 cup dried currants
- 1 cup dates, pitted and chopped
- 2 (2.25 ounce) packages blanched slivered almonds
- 1/2 cup brandy
- 1/2 cup all-purpose flour
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter
- 2 cups packed brown sugar
- 6 eggs
- 3/4 cup molasses
- 3/4 cup apple juice
Recipe
Preparation Time: 30 mins
Cook Time: 3 hrs 30 mins
Ready Time: 6 hrs
- in a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. stir in brandy; let stand 2 hours, or overnight. dredge soaked fruit with 1/2 cup flour.
- preheat oven to 275 degrees f (135 degrees c). grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. in a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
- in a large bowl, cream butter until light. gradually blend in brown sugar and eggs. mix together molasses and apple juice. beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. fold in floured fruit. turn batter into prepared pan.
- bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. remove from pan, and lift off paper. cool cake completely, then wrap loosely in waxed paper. store in an airtight container.
Ingredients
- Servings: 10
- 1 cup water
- 1/2 cup sugar
- 3 avocados, peeled and pitted
- 1 lime, juiced
- 1/4 teaspoon salt
Recipe
Preparation Time: 20 mins
Cook Time: 5 mins
Ready Time: 14 hrs 25 mins
- bring water and sugar to a boil together in a saucepan; stir continually until sugar dissolves. set aside to cool.
- pour sugar-water mixture into a blender with avocados, lime juice, and salt; blend until smooth. pour the mixture into 10 ice pop molds.
- freeze until solid yet still soft, about 2 hours; insert wooden sticks and continue freezing until firm, 12 to 24 hours.
