In 2006 we (probably mostly Melanie) made chocolate chip cookies at Camelot and they were so good I wanted to die. So I took a picture of the recipe in her cook book. But this was in the Olden Tymes, like before the iphone was even invented, and the picture was horrible, as you can see (or not really see)… UPDATE: Recipe has now been edited per better picture!
Place sugar, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 30 seconds. Stop and scrape bowl.
Turn to Stir Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to speed 2 and mix about 30 seconds. Stop and scrape bowl. Add chocolate chips. Turn to Stir Speed and mix about 15 seconds.
Drop rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375 F for 10 to 12 minutes. Remove from backing sheets immediately and cool on wire racks.
Yield: 54 cookies, 117 cal (17g carb) per cookie.
What Faire and Cantor grew up with, based on the Enchanted Broccoli Forest Cookbook recipe for blintzes:
12 eggs, 5+1/3 cups milk, 3 cups flour, 8 tbsp melted butter, 2 tsp salt (lasts the 4 of us a day or so)
Quarter of that: 3 eggs, 1.33 cup milk, .75 cup flour, 2 tbsp melted butter, .5 tsp salt
Metric version: 3 eggs, 315 mL milk, 180 mL flour, 30 mL melted butter, 2.5 mL salt
Reeves family oral tradition: 1 egg, .5 cup flour, .5 cup milk, plus more milk till thin enough
Sweet potato carrot cake at Graham’s first birthday: https://food52.com/recipes/39064-gluten-free-sweet-potato-spice-cake-with-cream-cheese-frosting
Makes 24. Preheat oven to 325.
Into stand mixer bowl put:
Mix on low speed until combined.
Then add:
Mix on medium speed until combined. Scrape the sides of the bowl to make sure everything got mixed in. Don’t overdo the mixing though.
Fill cupcake tins 2/3 full (err on side of underfilling, not overfilling).
If you run out of batter with empty tins left, fill them half full with water before putting in to bake (with no paper liner).
Bake at 325 for 20-22min.
As soon as they’re cool enough to touch, remove the cupcakes from the tins to a cooling rack to cool completely.
Preheat oven to 325℉. Line bottom of 9x9 square pan with parchment paper.
Mix together dry ingredients. Add cold butter cut up into pieces and then cut into the flour as for making pastry, until it resembles coarse crumbs.
Add milk and vanilla and mix well.
Pour into the prepared cake pan, spread evenly.
Bake 30-40 minutes @ 325℉
Noodles: * 1 lb macaroni (or whatever awesome shape you like)
Cook the pasta in salted water. Undercook it just slightly and then drain and drizzle some olive oil on it and toss to coat so it doesn’t stick together while you finish the sauce.
Cheese sauce: * 6 tbsp butter * 1/3 cup flour * 3 cups whole milk * 1 cup heavy whipping cream * 4 cups sharp cheddar cheese shredded (~1 lb) * 2 cups Gruyere cheese shredded (~ 1/2 lb. or try another kind of cheese. Mozarella? mild cheddar? pepper jack?) * salt and pepper to taste
I like to make the cheese sauce in the big dutch oven, because I can cook the sauce on the stove, dump the noodles in, and transfer that to the oven. If you don’t have a dutch oven that can go stovetop to oven like that, that’s fine. You just get more dishes dirty.
To make the cheese sauce, you start by making a white sauce. Melt your butter over medium high heat, then add the flour and stir until well combined. Cook that, stirring for a minute or two. The flour and/or butter may begin to brown slightly. That’s fine. Add the milk. Pour it in slowlyish while whisking rather vigorously to combine it all in without getting big floury lumps. It willl get really thick and pasty at first, but by the time all 4 cups of milk+cream have been added it should be a smooth sauce with no lumps. Keep cooking it over medium heat, stirring constantly (or if you’re distracted grating your cheese turn the heat down to a simmer and stir less often), and cook until it’s thick and close to boiling (but don’t let it actually boil). Now the cheese. Keep about 1 cup of cheese for layering into the pasta later. The rest of the cheese you’re going to stir into the sauce in a couple additions, stirring in with the whisk until it’s fully melted and incorporated before adding more. (If you add it all at once it tends to want to clump up and it’s much harder to get it to melt evenly into the sauce).
Take your sauce off the heat and now season with salt and pepper until it tastes right. I like to wait until the very end to do this because different kinds of cheese bring different amounts of salt to the table.
Preheat your oven to 400. Dump your cooked noodles into the sauce, stir to get them all mixed in, then if you’re transfering to a different dish for baking, pour half the noodles into the baking dish, then spread that last bit of cheese that you reserved in a layer, then pour the rest of the noodles on top. (If you cooked it all in a dutch oven on the stove top, you can just loosely stir that last cheese in, or you can figure something else out to get that cheesy layer.)
Top with the breadcrumb topping and put it in the oven. Bake at 400 for about 15 minutes until bubbly and browning up / crisping on the top.
If you assemble this ahead of time, bake it at a lower temperature, say 350 for longer to get it hot all the way through, and then blast the heat up to 500 for the last 5 minutes for browning.
Topping: 1 1/2 cups panko crumbs 4 tbsp butter melted 1/2 cup Parmesan cheese shredded 1/4 tsp smoked paprika (or regular paprika)