This cookie is a classic. This recipe is taken from Better Homes and Garden’s 100 Best Cookies magazine 2011.
4 ounces unsweetened chocolate
1/2 cup shortening (I used butter)
3 lightly beaten eggs
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons vanilla
1/4 teaspoon salt
2 cups all-purpose flour
2/3 cup powdered sugar
1. In a saucepan cook and stir unsweetened chocolate and butter over low heat until melted. Remove from heat; cool for 15 minutes.
2. In a large bowl combine eggs, sugar, baking powder, vanilla, and salt. Add chocolate mixture. Gradually add the flour, stirring until thoroughly combined. Cover; chill 2 hours or until dough is easy to handle.
3. Preheat oven to 375F. Lightly grease cookie sheets; set aside. ( I used parchment paper) Place powdered sugar in a shallow bowl. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes or until edges are set. Transfer to wire racks; cool.
Makes about 60 cookies
Make this! Seriously! This recipe is taken from the LCBO Food & Drink magazine (early summer 2012). I used this sauce over chicken, but the recipe says it’s excellent over steak, ribs or beef burgers. If I ate red meat again…this would be the cat’s ass over a nice BBQ steak.
1 cup ketchup
1/2 cup strong brewed coffee
1/3 cup fancy molasses
1/4 cup grated onion
1/4 cup cider vinegar
2 tbsp chili powder
1 tbsp Dijon mustard
2 tsp finely minced ginger
1/4 tsp cayenne pepper
1. Place all ingredients in a medium saucepan and set over medium heat. Simmer sauce, stirring occasionally, then more frequently as sauce begins to thicken to a barbecue sauce consistency, about 8 minutes.
2.. As sauce cools, it will thicken a bit more. When using barbecue sauce, brush on in the last minutes of barbecuing and turn frequently, otherwise the sugars will burn.
Makes 2 cups
I love the sauce on this chicken! This recipe is taken from Food & Wine Magazine’s Quick from Scratch Chicken Cookbook.
1 Tablespoon cooking oil
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 Tablespoon butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 teaspoons flour
6 Tablespoons dry vermouth or dry white wine
2/3 cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes, drained
1/4 teaspoon dried thyme
2 Tablespoons chopped fresh parsley
1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
2. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
3. Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.
I love this recipe, especially now with all the strawberries in the stores. A friend of mine gave me this recipe so I’m unsure as to what cookbook it came from. I always half the recipe for the dressing so I have included the full and half versions.
1/2 cup mayo
1/8 cup vinegar
1/4 cup sugar
1/4 cup milk
1 Tbsp. poppy seeds (optional)
Use with romaine lettuce, red onion, strawberries and sunflower seeds.
Dressing: (half recipe)
4 Tbsp mayo
1 Tbsp vinegar
2 Tbsp sugar
2 Tbsp milk
1/2 Tbsp poppy seeds