Most kids like chocolate chip cookies, but they weren't a favorite of my dad's. Then we made them using this recipe from Alpha-Bakery Children's Cook Book. He loved them!
When we compared them with the recipe on a bag of chocolate chips, we discovered the difference: our new recipe had no vanilla. This makes them even better!
So, here's the recipe from Alpha-Bakery Children's Cook Book, which also has many other yummy recipes.
Cc is for Chocolate Chip Cookies
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 cup of margarine or butter, softened (we use butter)
1 egg
2-1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup of chopped nuts, optional (we don't add these)
1 pkg (12 oz.) semi-sweet chocolate chips
1. Heat oven to 375F.
2. Mix both sugars, butter, and egg in a large bowl with a wooden spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in nuts and chocolate chips.
3. Drop dough by rounded tablespoonfuls about 3 inches apart onto an ungreased cookie sheet.
4. Bake until light brown, 8 to 10 minutes (centers will be soft). Let cookies cool slightly, then remove from cookie sheet with a spatula. Makes about 48 cookies.
They don't last long in our house, because we eat them so quickly. Enjoy!
Wednesday, May 18, 2011
Friday, May 13, 2011
Yellow Rice
Yellow rice is very yummy. I like it with tacos.
Saffron makes the rice yellow. Saffron comes from the saffron crocus. Each flower has three stigmas, which we know as the spice, saffron. Like nutmeg, it is poisonous in large amounts. The cultivation of saffron goes back 3,000 years. Experts believe it was first documented in the 7th century BC, by Ashurbinpal, in an Assyrian botanical text.
We use Mahatma Saffron Yellow Rice. It's easy to make. Yellow rice is flavorful and mouth-watering.
I also like, because I'm practicing being rich, and saffron is the most expensive spice by weight.
Saffron makes the rice yellow. Saffron comes from the saffron crocus. Each flower has three stigmas, which we know as the spice, saffron. Like nutmeg, it is poisonous in large amounts. The cultivation of saffron goes back 3,000 years. Experts believe it was first documented in the 7th century BC, by Ashurbinpal, in an Assyrian botanical text.
We use Mahatma Saffron Yellow Rice. It's easy to make. Yellow rice is flavorful and mouth-watering.
I also like, because I'm practicing being rich, and saffron is the most expensive spice by weight.
Thursday, May 5, 2011
Fish Pie
Fish pie is very tasty. It has vegetables, fish, pearl onions, and a cream sauce.
We've used cod once and tilapia another time.
I like it because it's very savory. I even have seconds!
My mom made up this recipe, so none of the measurements are exact. She says to just go with what feels and looks right to you.
Fish Pie
Serves 4
Ingredients
2 9-inch crusts (for top and bottom of pie)
2 Tbsp. olive oil
1 small onion, chopped
4 celery ribs, chopped
4 carrots, chopped
2 or 3 handfuls fresh spinach, chopped
1 cup frozen peas
1 cup frozen pearl onions
Dash red pepper flakes (optional)
1 lb. cod or other white fish
1/2 lb. shrimp meat (optional)
1 cup chicken stock
salt and pepper to taste
1/4 cup cream
1) Preheat oven to 350F. Place a large shallow cookie sheet on the middle rack, to heat up while you make the filling.
2) Heat olive oil over medium heat in a large skillet. Add chopped onion, celery, and carrots. Saute for 10 minutes. Add spinach, frozen peas, frozen pearl onions, and red pepper flakes. Cook 5 more minutes. Add fish, chicken stock, salt, and pepper. Stir and cover with lid. Cook until the fish is cooked. Add cream and continue heating a few minutes.
3) Put one layer of pie dough in an ungreased 9- to 10-inch glass pie dish. Pour fish mixture into the pie dish. Cover with the other pie crust, seal the edges, cut vents, and carefully place the completed pie on the heated cookie sheet.
4) Bake for about 30 minutes, making sure not to burn the crust edges (cover with foil, if needed). When the crust is golden, remove the pie from the oven. Careful, the pie will be hot!
5) Serve hot or warm.
We've used cod once and tilapia another time.
I like it because it's very savory. I even have seconds!
My mom made up this recipe, so none of the measurements are exact. She says to just go with what feels and looks right to you.
Fish Pie
Serves 4
Ingredients
2 9-inch crusts (for top and bottom of pie)
2 Tbsp. olive oil
1 small onion, chopped
4 celery ribs, chopped
4 carrots, chopped
2 or 3 handfuls fresh spinach, chopped
1 cup frozen peas
1 cup frozen pearl onions
Dash red pepper flakes (optional)
1 lb. cod or other white fish
1/2 lb. shrimp meat (optional)
1 cup chicken stock
salt and pepper to taste
1/4 cup cream
1) Preheat oven to 350F. Place a large shallow cookie sheet on the middle rack, to heat up while you make the filling.
2) Heat olive oil over medium heat in a large skillet. Add chopped onion, celery, and carrots. Saute for 10 minutes. Add spinach, frozen peas, frozen pearl onions, and red pepper flakes. Cook 5 more minutes. Add fish, chicken stock, salt, and pepper. Stir and cover with lid. Cook until the fish is cooked. Add cream and continue heating a few minutes.
3) Put one layer of pie dough in an ungreased 9- to 10-inch glass pie dish. Pour fish mixture into the pie dish. Cover with the other pie crust, seal the edges, cut vents, and carefully place the completed pie on the heated cookie sheet.
4) Bake for about 30 minutes, making sure not to burn the crust edges (cover with foil, if needed). When the crust is golden, remove the pie from the oven. Careful, the pie will be hot!
5) Serve hot or warm.
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