rolls

1. warm in microwave
   
   
   
   • 1 c. milk
   
   
   • 1/4 c. butter
   
   
   
   


2. add in




• 1/2 c. water


• 2 T. yeast




3. in bowl, combine
   
   
   
   • 3 1/2 c. flour
   
   
   • 3 T. sugar
   
   
   • 1 t. salt
   
   
   
   


4. kneed mixtures together with until dough is formed


5. cover in greased bowl


6. let dough rise


7. pinch into rolls

• yield: 18 muffins

english muffins

1. warm in small saucepan until almost boiling
   
   
   
   • 1 c. milk
   
   
   
   


2. dissolve in, let cool




• 2 T. sugar


• 1 t. salt


• 1/4 c. shortening




3. in small bowl, combine
   
   
   
   • 1 c. warm water
   
   
   • 1 T. yeast
   
   
   
   


4. kneed mixtures together with flour until soft dough is formed




• 4-6 c. flour




5. cover in greased bowl


6. let dough rise


7. punch dough down


8. roll out 1/2 inch thick


9. cut rounds with biscuit cutter


10. dust muffins with cornmeal


11. place on cookie sheet


12. let muffins rise


13. heat greased griddle


14. cook each muffin about 10 minutes on each side

• yield: 18 muffins


• source: allrecipes

Crisp Cocoa-Pecan Cookies

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

oatmeal cocoa chippers

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

Cream Puffs

1. preheat oven to 400º


2. heat to rolling boil in sauce pan
   
   
   
   • 1 c. water
   
   
   • 1/2 c. butter
   
   
   
   


3. stir in until ball is formed
   
   
   
   • 1 c. flour
   
   
   
   


4. beat in thoroughly, 1 at a time




• 4 eggs




5. beat until smooth and velvety


6. drop from spoon onto ungreased baking sheet


7. bake until dry, 45-50 minutes


8. allow to cool slowly


9. cut cream puffs in half


10. pull out excess dough from inside cream puffs


11. serve with whipped cream and chocolate

• source: christian home cookbook, mrs. d.g. boeckner, moundridge, kansas

Chocolate Andes Mint Cookies

1. preheat oven to 350º


2. sift together
   
   
   
   • 1 c. flour
   
   
   • 1/3 c. cocoa
   
   
   • 1/2 t. b.p.
   
   
   • 1/4 t. b.s.
   
   
   • 1/4 t. salt
   
   
   
   


3. beat
   
   
   
   • 5 T. butter
   
   
   • 3/4 c. sugar
   
   
   • 1 egg
   
   
   • 1 t. vanilla
   
   
   
   


4. mix in flour mixture


5. stir in
   
   
   
   • 1/2 c. andes mint chips
   
   
   
   


6. place in mounds on baking sheet


7. bake 10 minutes

• yield: 2 dozen small cookies


• source: the novice chef blog

minimized no-bake cookies

1. mix in large cereal bowl
   
   
   
   • 1/3c. sugar
   
   
   • 2t. cocoa
   
   
   • 1T. butter, cut up
   
   
   • 1T and 1t. milk
   
   
   
   


2. microwave 1 minute, stirring half-way through, then add
   
   
   
   • 2T. peanut butter
   
   
   • 1/2 t. vanilla
   
   
   • 1/2 c. oatmeal
   
   
   
   

• yield: 4 cookies