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Oh, gee, it’s that time of year again. Getting cold at night, sweater weather during the day. Time to fix something for the weekend so you can go do other things and not have to pay attention to the stove. \u00a0All kinds of slow cooker recipes are online, and Betty Crocker has an entire section devoted to crockpottery and slow cookery, as well.<\/p>\n
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You know what’s really good? Scalloped potatoes with diced ham, oozing with cheese in the sauce. Yowzah!<\/p>\n
Someone wanted my chocolate chip recipe so here it is. It’s based on the Tollhouse recipe, with a little extra of this and that.<\/p>\n
3\/4 cup of cane sugar<\/p>\n
3\/4 cup of dark brown sugar (more molasses than lt. brown)<\/p>\n
Stir that together to get a good mix, then add:<\/p>\n
1 cup of melted butter (that’s two sticks, kids, and leave some in the box for the popcorn later on.)<\/p>\n
3 teaspoons of extract of vanilla (Yes, 3. Tollhouse calls for 1. Pfft! Wienies!!)<\/p>\n
Stir this together, and then add 2 fresh eggs. Stir the wet mixture thoroughly, and keep stirring it until it looks like satin.<\/p>\n
Have your dry ingredients handy, mixed together for better distribution:<\/p>\n
2.5 cups of unbleached flour<\/p>\n
1 teaspoon of baking soda<\/p>\n
1 teaspoon of salt<\/p>\n
Add the dry to the wet ingredients slowly, mix thoroughly, and halfway through add a 12 ounce bag of chocolate chips. Get the best and make sure they have the MOST cacao (at least 60%) you can find. \u00a0Don’t be shy about ingredients – ever<\/em>! I let these cool on several layers of paper towels.<\/p>\n I don’t put nuts in these cookies. There are enough nuts running around loose as it is. Don’t need more of them. Put those in oatmeal cookies with lots and lots of raisins. The recipe is on the lid of the Quaker Oats oatmeal box.<\/p>\n These are drop cookies, so drop a heaping teaspoonful on your baking sheet. Bake at 375F for 8 to 10 minutes, then let them cool. The time length depends on your oven, but if the temperature is too high, they get dried out.<\/p>\n These can be kept fresh by storing them in a ziplock bag in the fridge and\/or freezer until they’re eaten up. They won’t last long. \u00a0If they’re left out, they’ll get stale because they have no preservatives in them. \u00a0On the other hand, if you leave them out on a plate, they won’t last long because some Invisible Fiend will make off with all of them, and turn up again with chocolate and cookie crumbs smeared all over his\/her\/its face and hands.<\/p>\n I think the cost to make a batch is about $2.50+\/- plus some elbow grease.<\/p>\n Time to get cider, too, and make a pumpkin pie… with whipped cream… and roast a turkey and some acorn squash.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"