1 C. brown sugar
1/2 C. granulated sugar
1 1/2 C. semisweet chocolate chips
2 C. all−purpose flour
1 tsp. salt
1 tsp. baking soda
Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Attach a gift card with the following instructions:
Chocolate Chip Cookies
Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon vanilla extract. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake at 375 degrees F for 8 minutes or until lightly browned.
Thursday, November 1, 2007
Cheddar-Herb Bread Mix
Ingredients (to produce the bag we made at Nov 1st meeting):
2 cups all-purpose flour
1 tbsp sugar
1 tbsp dried cilantro or parsley
1 tbsp dried rosemary
2 tsp baking powder
1/2 tsp salt
Instructions:
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8X4X2 inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl, combine 3/4 up milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
2 cups all-purpose flour
1 tbsp sugar
1 tbsp dried cilantro or parsley
1 tbsp dried rosemary
2 tsp baking powder
1/2 tsp salt
Instructions:
Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8X4X2 inch loaf pan. Place Basic Mix in a bowl. With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in 4 ounces white cheddar cheese, shredded. In a bowl, combine 3/4 up milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
Country Soup in a Jar
Ingredients:
1/2 cup barley
1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni
Instructions:
1. In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
2. Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.
1/2 cup barley1/2 cup dried split peas
1/2 cup uncooked white rice
1/2 cup dry lentils
2 tablespoons dried minced onion
2 tablespoons dried parsley
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon granules
1/2 cup uncooked alphabet pasta
1 cup uncooked twist macaroni
Instructions:
1. In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
2. Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.
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