Hershey’s Design Your Own Chocolate Cookie

Chocolate Cookies

  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour
  • 1/2 cup HERSHEY’S Cocoa
  • 1 teaspoon baking soda

1. Heat oven to 375°F.

2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well.

3. Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

VARIATIONS:

CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips, Mini Chips Semi-Sweet Chocolate OR 2 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips to basic chocolate batter.

MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY’S MINI KISSES Milk Chocolates to basic chocolate batter.

MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY’S Mint Chocolate Chips to basic chocolate batter.

CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips to basic chocolate batter.

CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups

( 10-oz. pkg.) REESE’S Peanut Butter Chips to basic chocolate batter.

CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS ‘O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.

From: HERSHEY’s Kitchens website: https://www.hersheys.com/recipes/

Gray: I really like these.  We searched for a good chocolate cookie recipe and couldn’t find one in our cookbooks, so we looked on the Hershey’s website.  I wanted to make a plain chocolate cookie, so we didn’t add any stuff to them and they were delicious just like that.  If you are craving a chocolate cookie, you can’t go wrong with this recipe!

Katie: Gray has really been wanting plain chocolate cookies. I wasn’t super excited because I really like brownies and didn’t think cookies would be better. While I don’t know if they were better, they sure were delicious! I preferred them baked at 350°F for about 6 minutes, taking them out when they are still dough-y in the middle. That results in a chewy cookie, which I like. Gray likes following the original instructions, which gives you a crisper cookie. Either way, they are great!

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Lemon Glow Chiffon Cake

Lemon Glow Chiffon CakeThis cake offers the lilting flavor of lemon, balanced by the moist, light texture found only in a chiffon cake.

  • 2 1/4 cups sifted cake flour
  • 1 1/2 cups sugar
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/2 cup safflower oil
  • 7 large eggs, separated, + 3 additional whites
  • 2/3 cup water
  • 2 T lemon juice
  • 1 T grated lemon zest
  • 1 t vanilla
  • 1 1/4 t cream of tarter

Preheat the oven to 325°F.

In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking soda, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla and beat 1 minute or until smooth.

In another large mixing bowl, beat the egg whites until frothy. Add the cream of tarter, and beat until soft peaks form when the beater is raised. Beat in the 2 tablespoons reserved sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.

Pour into the tube pan (the batter will come to 1 inch from the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).

Lemon Glow Chiffon Cake 2Loosen the sides with a long metal spatula and remove the center core of pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight.

Equipment: One ungreased 10-inch two piece tube pan

Store: 3 days room temperature, 10 days refrigerated, 2 months frozen

Serve: Room temperature or lightly chilled. Cut with a serrated knife.

The Cake BibleYield: 14 servings

From The Cake Bible by Rose Levy Beranbaum

Katie: So I’ll start with saying that I didn’t have safflower oil (I used vegetable oil) or a 2 piece tube pan. The cake was still so delicious!!! It was a friend’s birthday and I didn’t know what her favorite cake was. I asked her boyfriend and he said that she really liked lemon cake and angel food cake. When I found this recipe in The Cake Bible, I decided that it was just perfect and that I had to make it for my friend! I had problems with it sticking to the bottom of my pan, so if using the same pan again I would grease just the bottom in order to make it easier to get out. The center of my tube pan would not fit over a wine bottle, so I suspended the cake upside down by placing it between two cooling racks with just the handles of the pan on the rack. See picture below. I really like lemon, and I think this cake could be more lemon-y, but everyone said it was delicious, so I was happy with how it turned out. I would definitely make this again!

Gray: This was perfect slightly chilled.  I think serving that way improves the flavor quite a bit.  I love how this had a hint of lemon to give it some character, but not overpoweringly so.  If you like the texture of an angel food cake, but wish for more flavor then give this a try. Enjoy!

Lemon Glow Chiffon Cake-Cooling

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Jell-O Chiffon Marble

Jell-o Chiffon Marble

  • 1 package (3 oz.) Jell-O Lime Gelatin
  • 3/4 cup boiling water
  • 2 cups ice cubes
  • 1 cup Birds Eye Cool Whip Non-Dairy Whipped Topping, thawed

Dissolve gelatin in boiling water. Add ice cubes and stir constantly until gelatin starts to thicken- 2 to 3 minutes. Remove 3/4 cup gelatin mixture; set aside. Fold whipped topping into remaining gelatin. Alternately spoon plain gelatin and whipped topping mixture into 4 dessert glasses. Carefully zigzag spatula or knife through mixture to marble. Chill.

The New Joys of Jell-OYield: about 2 cups or 4 servings

From The New Joys of Jell-O

Gray:  This was very tasty, but it didn’t turn out as pretty as the item pictured on the cover of the book.  However, everyone really enjoyed it and I would like to try it again.  It is my first time working with Jell-O in a long time and I think that I needed to let it set up longer before combining it.  In the end that is what this is all about, learning.  This is a fun dessert that isn’t too heavy and it is very enjoyable.  Give it a shot and enjoy!

Katie: This was delicious! None of us cared that it didn’t look like the picture, and ate all of our serving. I think I forget how much I like Jell-O when I haven’t had it in awhile, but it is really a nice and light dessert. We are excited to make more things from the Jell-O cookbook!

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Grandmother Kiser’s Cornbread

Grandma Kiser's Cornbread

  • 1 cup cornmeal
  • 1 cup plain flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup water
  • Crisco the size of an egg, melted

Mix all ingredients util well blended.
Bake in a greased iron skillet at 400 degrees until brown (about 30 minutes).

Yates Mill Cornmeal CookbookYield: 6 servings

From Yates Mill Cornmeal Cookbook

Gray: I really enjoyed this.  It was different from some other cornbread recipes we have tried.  If you want a light, fluffy cornbread that isn’t sweet, then this is a great recipe.  I hope you enjoy!

Katie: One thing to note is that we did not melt crisco, but used vegetable oil instead. I cracked the egg into a measuring cup and then poured oil to the same level as the egg was to try to get the same amount of oil as an egg. The cornbread had a fluffy texture and wasn’t as sweet as I was expecting. While this cornbread was delicious, I did not like it as well as other recipes I have tried for cornbread. That being said, it sure didn’t stop us from eating it! Enjoy!

 

 

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Justin Wilson’s Remoulade Sauce

Remoulade Sauce

  • 1 cup mayonnaise
  • 1/2 cup olive oil
  • 1/2 cup Creole or Dijon mustard
  • 2 tsp prepared horseradish
  • 1/2 cup catsup
  • 2 Tbsp Worcestershire sauce
  • Louisiana hot sauce or ground cayenne pepper to taste
  • salt to taste
  • 1/2 cup wine vinegar

In a large mixing bowl, slowly add the oil to the mayonnaise, whisking until the mixture becomes firm again. Add the mustard and whisk again until firm. Add the horseradish and continue to whisk, then add the catsup and whisk some more. Add the Worcestershire, whisking to incorporate, then add the hot sauce and salt and whisk again. Add the vinegar, whisking well then refrigerate and use as needed. Keeps in the refrigerator several weeks.

Justin Wilson's Homegrown Louisana CookinYield: about 3 cups

From Justin Wilson’s Homegrown Louisiana Cooking

Gray: Wow this was really good. It makes a lot so we cut it in half and it still made way more than we needed. The good news is that it keeps well, and is delicious. We made broiled shrimp with blackening spices (bonus recipe to follow) and dipped in the remoulade sauce. It was great. I am sort of a cocktail sauce snob… and this was just as good on the shrimp. I would definitely do it again, although I want to experiment with some other versions.

Katie: At a recent family get together, my sister served remoulade sauce with the shrimp. It was delicious, and we decided to try to make it ourselves. When Gray showed me the sauce in the fridge, I was dubious due to its beige color. But I have learned that you shouldn’t judge something until you taste it, so I gave it a try. It was wonderful! It was very good with the shrimp we made, and I think it would taste great on most preparations of shrimp. I agree with Gray that I would probably want to try other recipes before making this one again, but I’m sure we will get back around to this one! Enjoy!

Blackened Shrimp (Bonus Recipe)

  • 1 lb shrimp, peeled
  • 2 T butter, melted
  • blackening spices to taste

Turn the oven on broil. Pour the butter over the shrimp in a bowl and mix well to coat the shrimp. Spread the shrimp in one layer on a baking sheet. Sprinkle blackening spices over the shrimp. Turn the shrimp over and coat the other side with the blackening spices. Put in hot oven and broil about 5 minutes per side until shrimp is firm and white, being careful not to burn or overcook.

Note: Choose your favorite seasoning blend in this recipe, such as Old Bay. We just happened to have blackening spices and thought it would taste great!

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Fettuccine with Lobster and Fresh Peas or Asparagus

Lobster Fettuccine

  • 2 live 1-pound chicken lobsters
  • 1 pound fresh garden peas or asparagus
  • 8 ounces dried fettuccine
  • 2 Tbsp olive oil
  • freshly ground black pepper
  • 2 Tbsp unsalted butter
  • kosher or sea salt
  • 1 ounce Parmigiano-Reggiano cheese, grated

Parboil the lobsters, drain and let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails. Cut the lobster meat in to 3/4-inch dice. Cover and refrigerate. You have the option of either cracking open and picking the carcass for meat to be added to the diced meat or reserving it to make soup.

Shuck the peas; you should have about 1 cup. Blanch them in boiling water and submerge in ice water immediately to stop the cooking. Drain and reserve. If using asparagus, peel them unless they are small and tender “pencils” and cut on the diagonal into 3/4-inch pieces. Blanch in boiling salted water for 1 to 3 minutes until tender. Remove the asparagus from the boiling water and submerge in ice water immediately to stop the cooking. Drain and reserve.

Fill a 6- to 8-quart pot with 4 quarts of water and add 4 tablespoons salt. Bring to a rolling boil. Before you add the fettuccine, organize the other ingredients. There will be no time to spare once you start cooking the pasta. Heat a large saute pan (10 inches) over medium heat. add the Fettuccine to the boiling water. It will take 5 to 6 minutes to cook.

After the pasta has been cooking for 2 minutes, add the olive oil and diced lobster meat to the saute pan. It should be sizzling.  Grind a little pepper over the lobster. Saute the lobster for about 2 minutes, turning the pieces with tongs. The oil will turn red. Add the peas or asparagus, lower the heat and saute for 1 minute more.

Drain the pasta in a colander, shaking the colander well so that the pasta is as free of water as possible, and add it to the saute pan. Add the butter and toss or stir the fettuccine so that it becomes coated with the pan juices. Season lightly with salt and adjust the pepper, Place in a large bowl or divide evenly among warmed bowl, sprinkle with Cheese and serve at once.

Lobster at HomeYield: Serves 4 as a first course or 2 as a hearty main course

From: Lobster at Home by Jasper White

Gray: I enjoyed this, but I think that unless you live in New England where lobster is cheap in the summer (we don’t), then there are better ways to enjoy it.  I would like to try this again with crab or shrimp, and I think it would be just as good and a lot less expensive.  You definitely need to have everything prepped in order to get it done on time.  Other than that it isn’t very difficult, but there is a fair amount of work that goes into prepping the lobster.

Katie: I thought this was good, but it seemed like a lot of work when you could just eat the lobsters with butter after boiling. I think I would try this recipe with shrimp next time!

 

 

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The Frugal Gourmet’s Greek Salad

Greek SaladThis salad is common at good Greek restaurants, and it is a great favorite of my family. If you make a gigantic version, it will provide a grand summer evening meal. The wine should be white; the bread, crunchy.

  • Cherry tomatoes, cut up
  • White or yellow onions, cut into thin slices
  • Green peppers, sliced
  • Greek olives
  • Feta cheese, chopped
  • Salt and pepper to taste
  • Oregano to taste
  • Basic Fennel Dressing

Mix the cherry tomatoes, onions, and green peppers. Add some Greek olives and some feta cheese. Toss with salt and pepper, a little oregano, and the fennel dressing. Serve over a bed of torn lettuce.

The Frugal GourmetFrom The Frugal Gourmet

Gray: This was really tasty and I enjoyed it  I think I prefer Greek salad with red onions and cucumbers, but this was very good and I think I would tweak it just slightly to be the way I wanted it.  It was a very pretty dish and it was great to use the fennel dressing in a slightly different preparation.  I hope you enjoy!

Katie: I ended up making this choice of Gray’s because he was busy grilling lamb kebobs. We had invited some friends over and they were helping me chop all the ingredients. Somehow between the three of us, we forgot to add any onions to this dish. However, even with that omission, the salad was wonderful! I would definitely make this again, and I enjoyed the fennel dressing on this salad much better than a regular green salad. Enjoy!

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