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Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies

Borrowed from Betty Crocker with a couple small revisions

 

3/4

cup granulated sugar

3/4

cup packed brown sugar

1

cup butter or margarine, softened

1

egg

1

teaspoon vanilla

2 1/4

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

1

cup coarsely chopped nuts (walnuts or pecans)

1

package (12 ounces) semisweet chocolate chips (2 cups)

 

Directions
1

1. 

Heat oven to 375ºF.

2. 

Mix sugars, butter, egg and vanilla in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

3. 

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. 

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

 

Cinnamon Rolls

A good way to use stored wheat

Borrowed from The Country Living Grain Mill

1 1/4

cups whole wheat flour

2

teaspoons baking powder

1

tablespoon sugar

1

teaspoon salt

1

egg

1

cup milk

2

tablespoons vegetable oil

Whole Wheat Pancakes

A good way to use stored wheat

Borrowed from The Country Living Grain Mill

1 1/4

cups whole wheat flour

2

teaspoons baking powder

1

tablespoon sugar

1

teaspoon salt

1

egg

1

cup milk

2

tablespoons vegetable oil

Directions
1

1. 

Mix ingredients.

2. 

Pour onto griddle in pancake sized puddles.

 

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