My family and friends love these cookies. I made them tonight and measured very accurately. I ALWAYS make 4 batches at a time. This is how much my Kitchen Aid mixer will hold. You can go backwards down to 1 recipe but my neighbor said to only use 1 tsp. pf baking soda instead of 1 1/4 tsp. if you are doing only 1 batch.
4 cups butter (8 sticks), salted and totally melted
3 cups brown sugar
3 cups sugar
4 large eggs
10 1/2 cups flour
2 tsp. salt
5 tsp. baking soda
4 cups semi-sweet chocolate chips
Melt butter in microwave.
Add 3 cups brown sugar and 3 cups white sugar. Mix well.
Mix flour, baking soda, and salt. Add to the mixture.
Add 4 cups of semi-sweet chocolate chips. Mix very little, just enough to get them incorporated.
Form dough into 1 1/2 inch balls and place on cookie sheet. Cover dough in between batches to prevent drying.
Bake at 375 degrees for 10-11 minutes until lightly browned.
Cool on cookie sheet for about 5 minutes.
Transfer to cooling racks until completely cool.
YIELDS: 6 dozen cookies
NOTES: I use Air bake cookie sheets. Most cookbooks say not to use Air bake sheets for cookies, but I think they work great!
I was getting my weekly farm eggs from my Aunt Sue this fall and she was baking a pie and I told her that is one thing I could never master. She said, “Oh, Dawnie, it’s one of the easiest things to make.” I was skeptical but I sat down as she talked me through the process and wrote everything down for me. Apples were in season so it was a good time to try it. Well, I had much success and I continue baking pies on occasion. Adam loves them along with his friend, Larry. I made one for Adam and one for Larry today. Adam did help me with the fruit filling.
I have a great apple pie filling recipe, but haven’t really tried any other pie fillings because I haven’t been baking pies that long. I did buy several jars of pie filling from Judy Hetrick, a local vendor at our Farmer’s Market in town. I originally bought them for mountain pie filling at camp but have been using them for pies. Unfortunately, I’m down to just a few jars so I need to try some out on my own using frozen fruit. Adam bought 2 frozen bags of mixed berries and made a filling for one of the pies for himself and I used a jar of Judy’s peach pie filling to give to Larry.
I will start by sharing the pie crust recipe first. This is Sue’s original pie crust recipe for 1 double crust pie:
2 cups of flour
pinch of salt
2/3 cup crisco (ALDI brand works great) or lard (Sue doesn’t use lard, but we like it as well, though it’s a little harder to work because it is stickier)
1/2 cup cold water
Mix 2 cups of flour and a pinch of salt.
Add 2/3 cup crisco or lard and mix with fork until small beads form.
You can mix all you want but once you add the water, you want to handle it as little as possible. This is one of the mistakes I used to make when my crust failed.
Add 1/2 cup cold water.
Mix with a fork and then turn onto floured surface.
Roll out half the dough.
Place in a 9″ pie pan.
Place filling in pie.
Roll out remaining dough and place over top of the filling.
Trim with scissors.
Crimp the edges with your fingers.
Make an egg wash using 1 beaten egg and a little water.
Brush onto pie. You do not need to brush onto crust.
Sprinkle sugar on the top. (I use a cinnamon sugar mixture for apple).
Cut about 4 slits to let the steam escape.
Cover the crust with pie shields. (I bought mine from Amazon for about $8.00, Talisman brand) You can make your own from aluminum foil and I used to do this.
Bake in a 425 degree oven for about 30-35 minutes.
Remove pie shields and bake an additional 10 minutes.
Let pie cool before serving.
1. Do not handle the dough any more than needed once you added your cold water.
2. If you use lard, make an extra recipe because the dough is harder to work with and it’s just easier this way.
3. If you haven’t make pie crust before, definitely start with the crisco. It is very good and much easier.
4. I have about 10 pairs of kitchen scissors and use them for everything, including cutting off the extra dough.
5. Invest in pie shields once you feel comfortable baking pies.
6. Invest in 12″ pizza pans to catch pie drips. I told Sue that my pies still drip and after many years, hers do too so I don’t feel too bad. I know I need to crimp the bottom and top crust better but haven’t mastered that yet.
Here are some filling recipes. The mixed fruit one is the pie we made today.
Mixed Fruit Pie Filling:
2 – 16 oz. bags frozen fruit
1/2 cup sugar
3 TBS cornstarch
The amount of sugar can be adjusted to taste. Also some fruits have less natural sugar so more sugar might be needed.
Directions: Empty thawed fruit in to a stock pot and add sugar and cornstarch. Gently mix together to avoid breaking up the fruit. Cook over medium heat until cornstarch thickens. Again be gentle when stirring filling so the fruit stays intact. It does not have to be totally cooked since it will be baked in the oven.
Set the the filling aside to cool and test it for sweetness at this time. Note: Frozen fruit needs more cornstarch than fresh fruit.
Apple Pie Filling:
6 cups of apples (about 8 apples)
2/3 cup sugar
2 heaping Tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. nutmeg
Mix the ingredients together and place into the pie.
There are a couple of things I do differently for an apple pie. First the apples are not cooked like the fruit fillings so I bake it for about 50-60 minutes. I leave my pie shields on longer and usually after 40 minutes, place an aluminum foil circle over the center to prevent it from burning. Also, I dot a half stick butter (cut into pieces) on the pie before I add my top crust. Finally I add a cinnamon and sugar sprinkle on the top instead of just sugar.
I have a wonderful recipe for homemade buns and it makes a wonderful dough for cinnamon rolls as well and recently I made the recipe and want to share it because it is easy.
2 packages dry yeast or 4 1/2 tsp. bulk yeast
2 Tbsp. sugar
1/2 cup warm water
Mix these 3 ingredients together until foamy and incorporated (proofed) and let stand for 10 minutes.
1 1/2 cups sugar
1 cup canola or vegetable oil
4 cups warm water
1 Tbsp. salt
Then add about 13 cups of flour. I don’t measure anymore because it is almost a 5 lb. bag of flour minus 2-3 cups.
Knead on floured surface. You may need to add a little more flour until it is not sticky. Spray the bowl that you use when you let your bread raise with cooking spray and then oil your dough by coating it with vegetable oil. Cover loosely with saran wrap and a tea towel. This keeps the dough moist. Let raise until doubled about 2-3 hours. Punch dough down and let raise again 2-3 hours. I then spray my cookie sheets and then form the dough into buns and place them onto pans. I have been doing one large pan of 20 buns (12 x 16) and 1 pan of cinnamon rolls so I use about half the dough for each. Cover buns with a tea towel only and let raise about 2-3 hours. Bake at 350 degrees for 20-25 minutes until brown. Brush with butter and remove from trays to cool.
Roll out remainder of the dough. Brush with a stick of softened butter, sprinkle brown sugar, white sugar, cinnamon, and nutmeg. I don’t measure the sugars, cinnamon and nutmeg. Roll into log and cut into even pieces. Place in a greased baking pan, cover with a tea towel, and let raise 2-3 hours. Bake at 375 degrees for 15-20 minutes. Let cool and frost with frosting recipe below.
Cream Cheese Frosting:
1- 8 ounce package cream cheese
1/2 cup softened butter
3 cups of powdered sugar
1 tsp. vanilla
2 tsp. butter flavoring
1/2 tsp. salt
Whip ingredients in mixer except powdered sugar. Add powdered sugar last.
Frost cinnamon rolls.
- Dry ingredients
1 1/4 cup flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
- Wet ingredients
1 cup sugar
1 cup finely shredded apple
1/4 cup oil
Grease loaf pan. mix dry ingredients, make well in center and set aside. Mix wet ingredients add to dry mix. Stir until moistened. spoon batter into pan and bake at 350 for 50 to 55 min.
8 cups Chex cereal
3 /4 cup peanut butter
2 1/2 cup powdered sugar
1 cup milk chocolate chips
Directions…In a bowl melt peanut butter , chocolate chips , and butter in the microwave or over low heat on the stove . Place cereal in large bowl. pour melted mixture over cereal and mix well. Put powdered sugar large bag and add cereal and shake well until coated. Store in refrigerator for up to 3 weeks.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.