10.28.07
Posted in cookies
at 10:01 pm
Ingredients
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
2 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
1 (12-ounce) bag semisweet chocolate
1/2 cup chopped walnuts
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper or silicon sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, about 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Cool on the cookie sheet for 3 minutes then transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.
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10.11.07
Posted in appetizers
at 10:39 pm
This is a recipe I created for Tim because he likes Crab Dip and likes to have family and friends over during the holiday season. It is a simple and non time consuming dip to make. I like this recipe because I can keep the dip warm in my mini crock pot. Give it a try and let me know what ya’ll think.
Maryland Blue Crab Hot Crab Dip:
1 8 ounce package of cream cheese , softened
1/4 cup mayonnaise
1 celery stalk chopped fine
3 green onions chopped green part only
1 pound lump crab meat, picked over and cleaned
1 1/2 teaspoons Old Bay or to your taste
salt and white pepper to taste
dash of cayenne pepper optional
Place cream cheese, mayonnaise in a medium sized bowl. Mix on low till well mixed. Add the rest of the ingredients except the crab meat. Stir by hand to mix well. Gently fold in the crab meat gently as to not break up the crab meat. refrigerate till about 15 minutes till needed then place in the mini crock pot. Serve with crackers or toast squares.
Enjoy the ease of this dip. Have a great time at your get together.
See ya’ll real soon.
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Posted in appetizers
at 8:27 pm
This is a Pate that I have made several times. It is a crowd pleaser.
1 teaspoon of rendered pork or chicken fat
2 pounds chicken livers, cleaned
3 eggs
1/3 cup of cognac
1 1/2 cups heavy cream
2/3 cups diced chicken fat
1 medium onion coarsely chopped
1/2 cup flour
4 teaspoons salt
1 teaspoon ginger
2 teaspoons freshly ground white pepper
1 teaspoon allspice
1) Lightly grease a 3 quart mold with rendered fat.
2) In blender or a food processor, make a fine puree’ of the livers,cognac,eggs and cream. Alternately adding alittle diced fat,onions,and flour. it may take 3 or 4 blending’s to get everything blended.
3) Add the seasonings to the puree and mix well. Pour into the mold and cover with a double thickness of aluminum foil.
4) Place in a pot of water and bake in a moderate oven pre heated to 325 degrees. Bake for 2 to 2 1/2 hours. Cool completely and store till serving in the refrigerator.
Give it a try and let me know what you think.
Hope to see ya’ll really soon.
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