Meal Times


Crisp Cocoa-Pecan Cookies
August 7, 2011, 12:04 am
Filed under: cookies | Tags: , , , , , , , , , ,
  1. sift together
    • 1 1/3 c. flour
    • 3 T. cocoa
    • 1/2 t. b.s.
  2. cream
    • 10 T. (3/4 c.) butter
    • 1/3 c. brown sugar
    • 1/3 c. sugar
    • 2 T. plus 2 t. light corn syrup
    • 2 T. milk
    • 1 t. vanilla
  3. mix in flour mixture
  4. stir in
    • 1/2 c. chocolate chips
    • 1 c. nuts
  5. cover and chill for at least 4 hours
  6. preheat oven to 350º
  7. place in mounds on ungreased cookie sheet
  8. bake 9-13 minutes
  • prep: 20 minutes
  • total prep time: 5 hours (includes chilling time)
  • yield: 16 cookies
  • source: bon appétit, february 2011

Crisp Cocoa-Pecan Cookies

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oatmeal cocoa chippers
August 6, 2011, 11:53 pm
Filed under: cookies | Tags: , , , , , , , , , , ,
  1. sift together
    • 5/8 c. flour
    • 1/4 c. cocoa
    • 1 t. b.s.
    • 1/4 t. salt
  2. cream
    • 1/2 c. butter
    • 1/2 c. brown sugar
    • 1/4 c. sugar
    • 1 egg
    • 1/2 t. vanilla
  3. mix in flour mixture
  4. stir in
    • 1 c. chocolate chips
    • 1 c. oats
    • nuts
  5. cover and chill for up to 2 days
  6. preheat oven to 350º
  7. place in mounds on ungreased cookie sheet
  8. bake 9-13 minutes
  • yield: 2 dozen cookies
  • source: nestle



Chocolate Chip Cookies
April 4, 2010, 1:46 am
Filed under: cookies | Tags: , , , , , , , , , , ,
  1. sift together
    • 1 2/3 c. flour
    • 1/2 t. b.s.
    • 1/2 t. heaping b.p.
    • 1/2 t. heaping salt
  2. beat
    • 3/4 c. butter
    • 1 1/2 c. brown sugar
    • 1/2 c. sugar
    • 1 egg
    • 1 t. vanilla
  3. mix in flour mixture
  4. stir in
    • 2 c. chocolate chips
    • nuts
  5. cover and chill for up to 2 days
  6. preheat oven to 350º
  7. place in mounds on baking sheet
  8. sprinkle with sea salt
  9. bake 10-15 minutes or until light brown
  • yield: 1 dozen cookies
  • source: Jacques Torres



baklava
June 2, 2009, 11:39 pm
Filed under: dessert | Tags: , , , , ,

syrup

  1. preheat oven to 350º
  2. boil and simmer 5 minutes
    • 1 1/2 c. water
    • 1 1/2 c. sugar
  3. add and simmer 5 more minutes
    • 1 t. lemon juice

dough

  1. grind in blender into small pieces
    • 1 lb. nuts
  2. add to nuts
    • 3 T. sugar
  3. individually butter 7 sheets of phyllo dough
    • 1 c. butter
    • 1 lb. phyllo dough
  4. place sheets in 9×13 inch pan
  5. spread on dough
    • 1/3 c. nuts
  6. continue to butter and layer phyllo dough, adding 1/3 c. of nuts after each 7 layers
  7. pour remaining butter over top
  8. bake 30 minutes
  9. cover with foil and bake 25 more minutes at 300º
  10. pour cold syrup over the top
  11. let stand for several hours