CHOCOLATE CHIP COOKIES
2 1/4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
3/4 cup brown sugar packed
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon water
6 oz. chocolate semi-sweet chips
1 cup coarsely chopped nuts (optional)
Preheat oven to 375 degrees F; sift together flour, soda, salt; set aside.
Blend butter, sugar, brown sugar, vanilla and water.
Beat in eggs.
Add flour mixture; mix thoroughly.
Stir in chocolate chips and nuts.
Drop rounded half teaspoonfuls on greased cookie sheet.
Bake at 375 degrees for 10 to 12 minutes.
Makes 100 cookies.
Pour 2 cups boiling water over 2 cups NABISCO 100% BRAN, set aside to cool.
Cream: 1 heaping cup Crisco, 1 cup white sugar.
Add: 4 beaten eggs, the cooled Nabisco bran mixture, 1 quart buttermilk, 5 cups flour sifted with 5 teaspoons soda and 1 teaspoons salt.
Mix all together.
Fold in 4 cups KELLOGGS ALL-BRAN.
Bake in muffin tins at 375 to 400 degrees for 12 minutes.
Yield 75 muffins. Batter may be kept 4 to 6 weeks.
3 cups mix - see below
1/2 cup vegetable shortening
3 tablespoons sugar
1 cup beer
9 cups sifted flour
1/3 cup baking powder
1 cup + 2 tablespoons nonfat dry milk
1 teaspoon salt
1 3/4 cup vegetable shortening
Sift together dry ingredients.
Cut shortening into flour mixture until mixture resembles coarse corn meal.
Bake in muffin tins at 350 to 375 degrees about 10 or 12 minutes until lightly brown.
Yields about 15 muffins. Store batter well covered in a cool place.
Mix into Bowl #1
1 c zuchinni grated
2 c carrots grated
1 banana mashed
1/2 cup walnuts - toasted and powdered
hint of lime juice
Mix into Bowl #2
1 c all purpose flour
1 c brown flour
1 c brown sugar
1 tbsp cinnamon
2 tsp baking soda
1/2 tsp salt
(mix Bowl #2 well, then add the following ingredients:)
3/4 c applesauce - unsweetened
3 tbsp oil
1 tsp vanilla extract.
Mix Bowl#1 with Bowl #2
Bake at 375 in muffin tins for 22 minutes.