CHOCOLATE CHIP COOKIES
2 ½ c all-purpose
Yield: 3 ½ Dozen
½ t baking soda
¼ t salt
1C brown sugar,
½ C sugar
1C salted butter, softened
2 large eggs
2 t vanilla extract
2C (12 oz.) semisweet
Preheat oven to 300 degrees F.
2. In a medium bowl combine the flour, soda and salt.
Mix well with a wire whip…set aside.
In a large bowl, blend
together both sugars with an electric mixer on medium speed. Add the soften butter and mix to form a grainy past, scraping
down the sides of the bowl only when with the mixer is turned off.
4. Add the eggs and vanilla to the butter/ sugar mixture and mix at medium speed until
light and fluffy.
5. Add the flour mixture and blend at low speed until just mixed. Do not over mix!!
6. Stir in the chocolate chips with a wooden spoon, cover with plastic and refrigerate
dough for 2 hours or overnight.
7. Drop dough by rounded tablespoons onto an ungreased
2 inches apart. Bake 22-24 minutes or until golden brown on the bottom of the
cookie. Leave cookies on the cookie sheet for 2 to 3 minutes to set, then immediately
transfer to a wire rack to finish cooling.
4 ½ C flour
1 ½ C water
1. In a large bowl, combine 3 ½ C flour, the yeast and salt, mix well.
2. Pour in water (test on your wrist first), add oil and mix with a wooden spoon until it forms a ball.
3. On a clean counter top dusted with a little flour, knead the dough for 5 minutes until soft. Use the rest of the 1C of flour as needed. Dough should be
somewhat sticky….Knead until soft and smooth. (about 5-8 minutes)
4. In a large bowl, pour in 1 T oil; add the dough turn once so the oil coats the dough.
5. Cover tightly with plastic wrap and refrigerate over night.
To Assemble Cinnamon Rolls
1/3 C melted
¾ C powdered sugar
1 ¼ C brown
1 or 2 T water
1. After removing dough from the refrigerator, let rest for 10 minutes. Dust
a flat surface with flour and roll dough out into a rectangle about 14 x 10.
oven at 375 degrees.
2. Mix together the brown sugar & cinnamon in a small bowl. Brush
the butter on the dough up to ½ inch of the outer edge and then sprinkle the cinnamon-brown sugar on top. Pat the sugar firmly.
3. Roll the dough starting at the narrow end and be sure to roll it tightly.
Pinch the remaining edge and shape the log to it a compact, even thickness roll.
On a cutting board, use a serrated knife and cut the log into rolls about 2” thick.
4. Grease a 13 x 9 baking dish and place the cut rolls together in the pan. Press
down the rolls, place a clean towel on top and let rise until double(40 min)
5. Bake at 375 for about 30-45 minutes. When done, flip rolls over a cooling
rack and let cool slightly. Flip rolls over and drizzle the top with: (3/4C powered
sugar + 1-2 T water and beat until slightly thickened).
CHOCOLATE SPONGE ROLL
¼ C + 2T
unsweetened cocoa powder
¾ C (1/2
C + ¼ C) flour
1 1/2t Baking
Bake: 375 degrees
For: 12-15 minutes
Yield: 1 large sponge
6 egg whites
¾ C sugar
6 egg yolks
t + ¼ t) vanilla
1. Separate egg whites from yolks into separate bowls, making sure that you don’t get the yolks into the whites.
2. Sift together all dry ingredients onto a piece of waxed paper: cocoa
powder, flour, baking powder, and salt.
3. In a large metal bowl, beat egg whites at medium speed until soft peaks form.
Add sugar (3/4 C) one tablespoon at a time. Every so often, turn off the
machine, wipe the bowl down with a rubber
spatula. Continue beating until stiff peaks form.
4. In another medium bowl, beat together egg yolks and vanilla at
until thick and lemon colored (about 5 minutes). Gradually add the 1/2C sugar,
one tablespoon at a time. Beat until sugar dissolves and the mixture is light
5. Fold egg yolk mixture into egg white mixture gently with a rubber
spatula so you don’t beat the air out.
6. Sprinkle the flour mixture over the egg mixture and fold in.
7. Have a jelly roll pan: 15” x 10” x 1” lined with
waxed paper and lightly greased with shortening
prepared for the cake.
8. Spread batter evenly (use a straight edge spatula) into the jelly roll pan. Bake 12-15 min. or until cake springs back to the
9. While baking the cake, prepare a clean dish towel about the size of the pan, by laying it flat on the counter top and sift powdered sugar over the top.
10. When cake is done, flip onto the powdered sugar towel , gently pulling off the waxed paper. Starting with narrow end, roll
and towel together. Place seam down onto a wire rack.
11. After completely cooled, unroll and spread cake with jelly or lightly sweetened whipped cream to 1” of the cake edge. Roll
back up without squeezing filling out.
12. Slice and serve!!!!
WITH CREAM CHEESE FROSTING
2 cups sugar
1 ¼ cup vegetable oil
Serves: 10-12 pieces
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
3 cups powdered sugar
8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
½ C chopped walnuts (optional)
1. Preheat oven to 325°F. Lightly grease a 9 x 13 baking dish. at
2. Using an electric mixer, beat sugar and vegetable oil
in bowl until combined. Add eggs 1 at a time, beating well after
Sift flour, baking powder, baking soda, salt, cinnamon & nutmeg into sugar and oil mixture. Stir in carrots with a wooden
4. Pour batter into prepared pan. Bake until
toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 40-50 minutes.
5. Cool in pan on a wire rack completely then wrap tightly in plastic and store
at room temperature.
6. For frosting: Using an electric mixer beat all ingredients (except for walnuts) in
medium bowl until smooth and creamy.
Top cake with frosting using a straight edge spatula, spreading icing in decorative swirls.
Sprinkle with chopped nuts…… Serve cake cold or room temperature.