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Literary Agent - The Lisa Ekus Group - See latest cookbooks and sample recipes
- Thread starter gayr
- Start date
This recipe looks good: Blue Ribbon Double Chocolate Cookies
Blue Ribbon Double Chocolate Cookies
Makes about 24 Large Cookies
Equipment: Baking sheets, lined with parchment paper or Silpats #24 disher or scoop
3-3/4 cups (925 mL) all-purpose flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
1-1/4 cups (300 mL) unsalted butter, softened
2 cups (500 mL) granulated sugar
2 eggs
2 teaspoons (10 mL) vanilla extract
2 cups (500 mL) white chocolate chips
1 cup (250 mL) semisweet chocolate
Preheat oven to 350 ° F (180 ° C).
Mixer method
In a bowl, whisk together flour, baking soda and salt. Set aside.
In a mixer bowl fitted with paddle attachment, cream butter and sugar until fluffy, for three minutes. Add eggs, one at a time, and mix until incorporated. Beat in vanilla. Using a wooden spoon, gradually add flour mixture until blended. Stir in white and chocolate chips.
Using a disher, scoop dough and place on prepared baking sheets, about 2 inches (5 cm) apart. Press down with palm of your hand.
Bake in preheated oven until light brown, 12 to 16 minutes. Let cool on baking sheets for 10 minutes, before transferring to a wire rack to cool completely.
Food Processor Method
In a bowl, whisk together flour, baking soda and salt. Set aside.
In work bowl fitted with metal blade, process butter and sugar until combined, for 1 minute. With motor running add eggs through feed tube and process until blended, for 10 seconds. Add vanilla. Add flour mixture and process for about 10 seconds or until combined. Transfer to a bowl and stir in white and chocolate chips by hand. Proceed with steps above.
Variation:
You can use an array of chips that are available these days. Try butterscotch or milk chocolate chips in place of the white and semisweet.
Blue Ribbon Double Chocolate Cookies
Makes about 24 Large Cookies
Equipment: Baking sheets, lined with parchment paper or Silpats #24 disher or scoop
3-3/4 cups (925 mL) all-purpose flour
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) salt
1-1/4 cups (300 mL) unsalted butter, softened
2 cups (500 mL) granulated sugar
2 eggs
2 teaspoons (10 mL) vanilla extract
2 cups (500 mL) white chocolate chips
1 cup (250 mL) semisweet chocolate
Preheat oven to 350 ° F (180 ° C).
Mixer method
In a bowl, whisk together flour, baking soda and salt. Set aside.
In a mixer bowl fitted with paddle attachment, cream butter and sugar until fluffy, for three minutes. Add eggs, one at a time, and mix until incorporated. Beat in vanilla. Using a wooden spoon, gradually add flour mixture until blended. Stir in white and chocolate chips.
Using a disher, scoop dough and place on prepared baking sheets, about 2 inches (5 cm) apart. Press down with palm of your hand.
Bake in preheated oven until light brown, 12 to 16 minutes. Let cool on baking sheets for 10 minutes, before transferring to a wire rack to cool completely.
Food Processor Method
In a bowl, whisk together flour, baking soda and salt. Set aside.
In work bowl fitted with metal blade, process butter and sugar until combined, for 1 minute. With motor running add eggs through feed tube and process until blended, for 10 seconds. Add vanilla. Add flour mixture and process for about 10 seconds or until combined. Transfer to a bowl and stir in white and chocolate chips by hand. Proceed with steps above.
Variation:
You can use an array of chips that are available these days. Try butterscotch or milk chocolate chips in place of the white and semisweet.
Another recipe I'll try: Vegetable Lomein
Vegetable Lomein
If you want to make this dish a main course by adding a protein, try tofu, chicken, or pork. This dish is an excellent choice for the lunch box because it can be eaten warm or at room temperature and extra marinating will only make the noodles more flavorful.
8 servings
3/4 pound lomein noodles
Sesame oil, as needed
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons fresh ginger, minced
4-1/2 teaspoons garlic, minced
1/3 cup scallions, sliced
1 cup carrot, julienned
1 cup celery, thinly sliced
1 cup red onion, thinly sliced
3/4 cup bean sprouts
3 tablespoons fresh cilantro, chopped
Cook the lomein noodles in salted water. Cool. Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces and mix well.
In a wok or a large frying pan heat some canola oil and quickly sauté the ginger, garlic, and scallions until they release aroma, then add the carrots, celery, and red onions and briefly sauté before adding the bean sprouts.
In another, smaller frying pan heat some more canola oil and sauté the noodles. When they are hot and look pan-fried, or lightly browned, combine them with the other sautéed ingredients. Coat stir-fried ingredients with soy/hoisin mixture. Finish with the chopped cilantro and serve.
Recipe from LUNCH LESSONS
by Ann Cooper and Lisa Holmes
Vegetable Lomein
If you want to make this dish a main course by adding a protein, try tofu, chicken, or pork. This dish is an excellent choice for the lunch box because it can be eaten warm or at room temperature and extra marinating will only make the noodles more flavorful.
8 servings
3/4 pound lomein noodles
Sesame oil, as needed
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons fresh ginger, minced
4-1/2 teaspoons garlic, minced
1/3 cup scallions, sliced
1 cup carrot, julienned
1 cup celery, thinly sliced
1 cup red onion, thinly sliced
3/4 cup bean sprouts
3 tablespoons fresh cilantro, chopped
Cook the lomein noodles in salted water. Cool. Toss lightly with sesame oil to prevent sticking.
Combine the hoisin and soy sauces and mix well.
In a wok or a large frying pan heat some canola oil and quickly sauté the ginger, garlic, and scallions until they release aroma, then add the carrots, celery, and red onions and briefly sauté before adding the bean sprouts.
In another, smaller frying pan heat some more canola oil and sauté the noodles. When they are hot and look pan-fried, or lightly browned, combine them with the other sautéed ingredients. Coat stir-fried ingredients with soy/hoisin mixture. Finish with the chopped cilantro and serve.
Recipe from LUNCH LESSONS
by Ann Cooper and Lisa Holmes