1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Monday, February 6, 2017
Pancakes From Scratch
A lot of pancake mix has milk powder in it, so if lactose intolerance is a problem (or you just run out of mix one day) here's how to make it from scratch.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Mandy's Sausage Chowder
Ingredients:
1lb Polska Kielbasa Sausage, cut into 1/2 inch pieces (I slice it and then quarter them)
6 strips of bacon, diced
1 large yellow onion
2 garlic cloves
3 cups reduced-sodium chicken broth
3 cups water
6-7 Yukon potatoes (peeled and chopped/cubed)
2 chicken bouillon cubes or 1 tsp granules
1/4 tsp pepper
1 cup chopped spinach (or 4 kale leaves torn)
1 cup heavy whipping cream
Directions:
In a large, nonstick skillet, brown the kielbasa and the bacon; drain, reserving 2 tsp of the drippings in the skillet. Add the onion; cook over medium heat until translucent/tender. Add garlic; cook 1 minute longer.
In a large pot (I use my Dutch oven), bring the water and broth to a boil. Add the potatoes, bouillon and pepper. Cook until potatoes are very tender.
Add the meat mixture and the spinach/kale; cook over medium heat for 2 minutes or until wilted. Reduce heat. Add the cream. Cook 1 minute longer or until heated through.
Yield: 8 cups
1lb Polska Kielbasa Sausage, cut into 1/2 inch pieces (I slice it and then quarter them)
6 strips of bacon, diced
1 large yellow onion
2 garlic cloves
3 cups reduced-sodium chicken broth
3 cups water
6-7 Yukon potatoes (peeled and chopped/cubed)
2 chicken bouillon cubes or 1 tsp granules
1/4 tsp pepper
1 cup chopped spinach (or 4 kale leaves torn)
1 cup heavy whipping cream
Directions:
In a large, nonstick skillet, brown the kielbasa and the bacon; drain, reserving 2 tsp of the drippings in the skillet. Add the onion; cook over medium heat until translucent/tender. Add garlic; cook 1 minute longer.
In a large pot (I use my Dutch oven), bring the water and broth to a boil. Add the potatoes, bouillon and pepper. Cook until potatoes are very tender.
Add the meat mixture and the spinach/kale; cook over medium heat for 2 minutes or until wilted. Reduce heat. Add the cream. Cook 1 minute longer or until heated through.
Yield: 8 cups
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