recipes
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Recipes of Interest
Toll House Chocolate Chip Pie
thanks to John Rudy for this
Ingredients
1/2 Cup | Butter (melted) |
2 | Large eggs |
½ Cup | All-purpose Flour |
½ Cup | Granulated Sugar |
½ Cup | Brown sugar (packed) |
1 Cup | semi-sweet Chocolate Chips |
1 | Regular 9“ pie crust – not deep dish |
Preparation procedure
Preheat oven to 325°F.
- Melt butter then set aside.
- Beat eggs in large mixer bowl on high speed until foamy (or beat with a whisk just well enough to see a few bubbles).
- Mix in granulated sugar, brown sugar, and flour.
- Slowly stir in butter and then chocolate chips.
- Pour mixture into unbaked pie shell.
- Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.
- Cool on wire rack.
Serve warm with vanilla ice cream, if desired.
This pie freezes well.
(Recipe from John Rudy and Genius Kitchen )
Banana Bread
Healthy Moist Banana Bread
2 | eggs, beaten |
½ cup | olive oil or melted coconut oil |
1/3 cup | honey (or maple syrup) |
¼ cup | greek yogurt (or milk) |
1 tsp | vanilla extract |
1 cup | mashed ripe bananas 2-3 (smi used 4) |
1¾ cup | whole wheat flour (or white flour) (265 grams) |
½ tsp | ground cinnamon |
1 tsp | baking soda |
½ tsp | salt |
½ cup | add-ins: chocolate chips; chopped walnuts; etc |
Directions
Grease 9”x5“ loaf pan Preheat oven to 325˚F
- Mix dry ingreds (flour, cinnamon, baking soda, salt) in a bowl
- Mix wet ingreds (eggs, oil, honey, yogurt, vanilla) for 2 mins in a large bowl. Stir in bananas.
- Stir dry ingreds into wet ingreds
- Stir in add-ins
- Pour in the greased pan
- sprinkle with cinnamon, raw sugar, or banana slices (optional).
- Bake 50-55 mins till toothpick comes out clean
- Cool 10 minutes, slice
Makes: 12 ¾” slices approx. 238 calories each.
From GimmeDelicious.com
Chocolate Matzoh
Chocolate Covered Caramelized Matzoh
4 to 6 sheets | unsalted Matzohs |
1 cup (230g) | unsalted butter, cut into chunks (two sticks) |
1 cup (215g) | firmly-packed light brown sugar |
big pinch | sea salt |
1/2 teaspoon | vanilla extract (optional) |
1 1/2 cups (240g) | semisweet chocolate chips (or chopped bittersweet or semisweet chocolate) |
1 cup (80g) | toasted sliced almonds (optional) |
- Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
- Preheat oven to 375ºF (190ºC).
- Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
- In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula.
- Put the pan in the oven and reduce the heat to 350ºF (175ºC) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is burning in spots, remove from oven and reduce the heat to 325ºF (160ºC), then replace the pan.
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
- If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Either: (a) Let cool completely, or (b) While still warm, break into pieces. (if warm put in cold place to cool) and store in an airtight container until ready to serve. It should keep well for about one week.
recipes.1552599859.txt.gz · Last modified: 2021.12.22 14:18 (external edit)