Chocolate-Chip Cookies

 CHOCOLATE-CHIP COOKIES

Chocolate-Chip Cookies

Ingredients

1 cup plus 2 tablespoons sifted all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar

¼ cup light-brown sugar, firmly packed

1 egg

1 teaspoon vanilla extract

½ cup soft butter or margarine

½ cup coarsely chopped walnuts or pecans

1 package (6 oz) semisweet chocolate pieces

Method

1.                  Preheat oven to 375°F.

2.                  In large bowl, sift flour with soda and salt.

3.                  Add sugars, egg, vanilla, and butter.  With wooden spoon, or portable electric mixer at medium speed, beat until smooth and well combined – about 1 minute.

4.                  Stir in nuts and chocolate pieces.

5.                  Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.

6.                  Bake 10 to 12 minutes, or until golden. 

7.                  Remove to wire rack; cool.

Chocolate Chip Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Drop Cookies”, page 170 an edition of between 1950 – 1960s.

https://drive.google.com/file/d/0B5WnHuJ90rZZQW5TdVpsbnJxZFU/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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Chocolate Rice Krispies Bars

CHOCOLATE RICE KRISPIES BARS

Chocolate Rice Krispies Bars

Ingredients

1 bag of Hershey’s Kisses Milk Chocolate (5.3 oz)

¼ cup peanuts

¼ cup raisins

¼ teaspoon corn syrup

1½ - 2 cups Rice Krispies

½ teaspoon butter or margarine

Method

1.                  Melt butter, chocolate and corn syrup together.

2.                  Blend in Rice Krispies, peanuts and raisins.

3.                  Spoon onto parchment paper that has been cut in about a 7 x 7 square.  Form the mixture into 6 x 6 x 2 square with rubber spatula.  Smooth top and edges.

4.                  Refrigerate unto firm and set for a few minutes.

5.                  Cut into desired shapes.

Chocolate Rice Krispies Bars was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZWjM0YWIybG5lWW8/view?usp=sharing

  

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

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Easter Candy Making

Easter Candy Making

Easter Season Candy Making For Home Bakers

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THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

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Loaf Pound Cake – Chocolate Chips

LOAF POUND CAKE – CHOCOLATE CHIPS

Loaf Pound Cake – Chocolate Chips

Ingredients

¾ cup butter or margarine

½ teaspoon grated lemon peel

¾ cup sugar (brown)

1 teaspoon vanilla

3 eggs

1¼ cups sifted all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¼ cup Chocolate Chips

Method

1.                  Cream butter and peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.

2.                  Add vanilla, then eggs, one at a time, beating well after each.

3.                  Sift together dry ingredients; stir in.

4.                  Fold in chocolate chips..

5.                  Bake at 350° for 50 minutes or till done.  Cool in pan.

6.                  Sift confectioners’ sugar lightly on top.

Loaf Pound Cake – Chocolate Chips was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Yellow Cakes”, page 68 of the Third Printing, 1970.

https://drive.google.com/file/d/0B5WnHuJ90rZZZ1lLLW5vVmtkbWM/view?usp=sharing

Chocolate Chips
https://drive.google.com/file/d/0B5WnHuJ90rZZeG1TTG5ZSmdZXzg/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

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Chocolate Peanut Barks

H A P P Y   H A L L O W E E N 

Chocolate Peanut Barks

Ingredients

1 package of chocolate chips (melted)

½  - 1 cup peanuts

½ teaspoon corn syrup

Method

1.                  Melt chocolate in double boiler.

2.                  Add corn syrup

3.                  Add the peanuts.

4.                  Spread in 11 x 7 baking pan.

5.                  Allow to set.

6.                  Cut as you prefer (squares, triangles etc.)

Chocolate Peanut Barks were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

https://drive.google.com/file/d/0B5WnHuJ90rZZTGJjRDRyUDZnTUE/view?usp=sharing

THANK YOU!

ShirleyAnn Pearman

Recipe Marketing

http://recipemarketing.blogspot.com

shirleyannlouisepearman@gmail.com

http://facebook.com/shirleyann.pearman

Promoting And Advertising Amazon’s Products

 

 

Chocolate Brown-Sugar Brownies

Chocolate Brown-Sugar Brownies

Brown-Sugar Brownies

Ingredients

1½ cups sifted all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup soft butter or margarine

1 cup light-brown sugar, firmly packed

1 egg

1 teaspoons vanilla extract

½ cup coarsely chopped walnuts

Method

1.                  Preheat oven to 350°.  Lightly grease a 9-by-9-by-1¾-inch pan.

2.                  Sift flour with baking powder and salt; set aside.

3.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugar, egg, and vanilla until smooth.

4.                  Stir in flour mixture and nuts until well blended.  Spread evenly in prepared pan.

5.                  Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.  Cool slightly.

6.                  With sharp knife, cut into bars while still warm. Makes 24

Chocolate Brown-Sugar Brownies

Stir in one package (6 oz) semisweet-chocolate pieces along with nuts.  Bake in lightly greased 13-by-9-by-2-inch pan 30 minutes.  Cool slightly.  Cut into bars while still warm.  Makes 24.

Recipe was taken from McCall CookBook, the chapter on “Bar Cookies” page 190 edition of between 1950 – 1960s. 

Chocolate Brown-Sugar Brownies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman 

PDF Version of Chocolate Brown-Sugar Brownies

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