World's Best Chocolate Chip Cookies

This recipe is said to have come from a famous cookie maker


3/4 cup sugar
1 cup brown sugar
1 cup butter
1 Tbs. vanilla extract
2 eggs, slightly beaten
3 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
3 cups semi-sweet chocolate chips
1 cup chopped nuts, optional

Preheat oven to 350 degrees

In a large bowl, combine the white and brown sugars.

Add butter and cream together with the sugar.

Add vanilla and eggs, mixing well.

In a separate bowl, sift the flour, baking soda and salt together.

Add dry mixture to the creamed mixture.

Mix well; the dough will be stiff.

Add the chocolate chips. Add nuts, if desired.

Line cookie sheets with baking parchment or wax paper.

Using a small ice cream scoop, drop dough onto the cookie sheets.

Bake 10-12 minutes.

Remove from oven and cool on wire racks.

Yield: 2-3 dozen



Variations on World's Best Chocolate Chip Cookies

Start with the basic World's Best Chocolate Chip recipe above, and
making substitutions or additions as called for. All variations
should be baked in a preheated 350F oven for 10-12 minutes, unless
otherwise stated.

Creme de Menthe Chocolate Chip Cookies
Substitute 2 tablespoons Creme de Menthe liqueur for 1 tablespoon
vanilla, and substitute 3 cups mint chocolate chips for the 3 cups
semi-sweet chocolate chips.

Butterscotch Beauties
Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.

Chunky Peanut Butter Chip Cookies
Substitute 3 cups peanut butter chips and 1 cup chopped peanuts for 3
cups semi-sweet chocolate chips.

Kiss Your Cookies
Prepare dough as directed for basic recipe. Form a ball of chocolate
chip dough around a Hershey's Chocolate Kiss. Roll dough in your hand
to form a ball and bake on cookie sheet for 9-11 minutes at 350.

Amaretto Almond
Substitute 1/2 tablespoon almond extract and 2 tablespoons Amaretto
for the 1 tablespoon vanilla. Add 1 cup sliced almonds plus chocolate
chips to cookie dough. (If you do not want to use liqueur, substitute
1 tablespoon almond extract for the 1 tablespoon vanilla.)

Kahlua Chocolate Chip
Substitute 3 cups milk chocolate chips for the semi-sweet chocolate
chips and substitute 3 tablespoons Kahlua liqueur for 1 tablespoon
vanilla.

Caramel Kings with Nuts
Reduce flour to 2-1/2 cups. Substitute 20 Kraft caramel candy pieces
for the 3 cups semi-sweet chocolate chips. Chop each caramel into 8
small pieces. Mix chopped caramels with 1 cup chopped nuts and stir
into prepared cookie dough.

Triple Chocolate Delight
Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate
chips and 1 cup white chocolate chips for the 3 cups of semi-sweet
chocolate chips.

Raisinette Dreams
Substitute 2 cups Raisinettes for 3 cups semi-sweet chocolate chips.

Reese's Peanut Butter Chocolate Chip Cookies
Substitute 1-1/2 cups Reese's Peanut Butter Chips and 1-1/2 cups
semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add
1 cup chopped peanuts, if desired.

Heath Bar Cookies
Substitute 6 Heath Bars (original or soft and chewy style) for 3 cups
semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack.
Use 3 packs, or 6 small bars.) Cut each bar into 12 pieces before
adding to prepared cookie dough.

Chewy Gooeys
Substitute 10 Kraft caramels and 2 cups large semi-sweet chocolate
chips for the 3 cups semi-sweet chocolate chips. Cut each caramel
into 4 thin slices before adding to prepared cookie dough.


SOURCE:
Cookies! The Collector's Series/Volume 26
The American Cooking Guild

Colonial Corn Chowder

6 slices bacon
1-1/2 cups diced raw potato
1 medium onion
1/2 green pepper
1 quart milk
1 can cream-style corn
1 can cream of mushroom soup
1 tsp. curry powder, or to taste
Salt and pepper to taste

Pare and dice potatoes. Simmer in boiling salted water until tender, about 15 minutes.

In soup pot, cook cut-up bacon until crisp.

Remove to paper towel with slotted spoon.

Remove excess bacon drippings, leaving enough to coat bottom of pot.

Saute chopped onion and green pepper in bacon fat for 5 minutes.

Stir in all other ingredients, including potatoes and the water in which they were
cooked.

Season to taste.

Garnish servings with crumbled crisp bacon.

Serves 6 to 8.

-Women's Circle Home Cooking, December 1982

Spicy Crab Cakes

Crab cakes are one of my favorite foods . . . and I have posted a bunch of crab cake recipes in the past. This is another recipe that I have not tested yet from my personal recipe collection . . . I will comment on it when I do.

The mayonnaise sauce in particular caught my eye and I plan on making some very soon . . . just for sandwiches and a different twist for egg and tuna salad sandwiches.



2 eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. cut chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise


Whisk eggs until blended.

Stir in crab, cheeses, chives and 1/4 cup bread crumbs.

Form crab mixture into 1/4 inch thick cakes;on sheet of waxed paper, coat cakes with remaining bread crumbs.

Preheat oven to 325 degrees.

In large skillet, heat oil over medium-high heat.

In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.

As cakes cook, remove from pan, drain on prepared baking sheet with paper towels and keep warm in oven.


RED PEPPER MAYONNAISE SAUCE

Process red peppers with mayonnaise in blender  until smooth.

Serve with crab cakes.

12 servings.

Morrison's / Piccadilly Macaroni and Cheese

2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions and drain.

Heat butter in a small saucepan over medium low heat.

Stir in flour and cook 1 minute.

Use a whisk and add milk, stirring constantly, until sauce thickens.

Add salt and pepper.

Beat eggs slightly and add small amount of sauce to eggs and then add remaining egg mixture to sauce.

Set aside 1/3 cup grated cheese for top.

Add one third macaroni to a buttered 2 quart casserole, alternating layers of macaroni and cheese.

Pour sauce all over and add reserved cheese.

Bake 25 to 30 minutes and serve.