Chocolate Chip Cookies

2 1/4 c flour

1 tsp baking soda

1 tsp salt

3/4c sugar

3/4 c brown sugar

1 c butter flavored shortening

2 eggs

chocolate chips

*mix flour, soda, and salt in a large bowl. set aside

*cream together shortening and sugars.

*stir in both eggs

*add sugar mixture to the flour mixture.

*stir well.

*stir in 1/3 of a 12 oz bag of semi sweet chocolate chips

bake @ 350 for 7-10 minutes (til golden)

Chocolate Torte

Crust

1 c flour

1/2 c finely chopped walnuts

1 stick butter

cut together and press into 9 x 13 pan

bake at 350 for 15 minutes or until barely starts to turn golden

Let cool completely

Cream Cheese Layer

8 oz softened cream cheese

1 c powdered sugar

1 1/2c Cool Whip

mix cream cheese and sugar well. fold in cool whip

spread evenly on crust

Chocolate layer

2 small pkg chocolate fudge instant pudding

3 c cold milk

mix with blender til thick

layer on cheese layer

Top Layer

top with even layer of Cool Whip

cover and refrigerate for at least an hour to set

cut and serve

My Favorite White Bread

3 Tbs sugar

2 1/4 c very warm water (120 - 130F)

1 1/2 Tbs yeast

stir gently and wait for yeast to foam a little

add

3 Tbs oil

3 1/2 c flour

1 Tbs salt (make a little hole in the flour to put the salt in and mix a little so salt doesnt kill the yeast)

mix

add 3 - 4 c flour, one cup at a time until the dough is not sticky

cover and let rise until double in size

punch down

split in two loaves

roll edges under until seams are on the bottom of the loaves and place each loaf in a greased bread pan

bake on lower rack at 425 for 25 - 30 minutes or until loaves are golden brown and sound hollow when tapped.

when pans are cool enough to touch, remove bread from pans and cool on a wire rack.

Raspberry Smoothy

We have been enjoying raspberries freshly picked from our yard!
Yumm!





1/4 - 1/3 c. frozen raspberries*
1/3 frozen banana**
1 c. cold water
1 Tbs. sugar
1/4 c vanilla yogurt

Put in blender and blend until smooth.
Enjoy!

* Put fresh raspberries in an even layer on a cookies sheet. Place the cookie sheet in the freezer until the raspberries are frozen. Transfer frozen berries to freezer bags, remove air from bag, seal, and store in freezer for later use.

** Banana is a great natural sweetener. Peel ripe bananas, break banana into thirds, put in freezer baggies, and freeze for later use.

Carrot Cake With Fluffy Cream Cheese Frosting

This super moist carrot cake came from Mother Lynn's coveted recipe box.

The original recipe calls for shredded carrot. My youngest does not like the texture so we peel, chunk and boil the carrot until tender. Then drain and mash until the carrots are somewhat smooth.

2 c. sugar
1 1/2 c. oil
4 eggs
3 c. shredded or mashed carrot (about a one pound bag)
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 c. chopped nuts (optional)
1/2 c. crushed and drained pineapple

Stir together sugar and oil.
Add eggs to the mixture one at a time mixing well.
Add carrots. Mix well.

In a separate bowl stir together flour, cinnamon, baking powder, baking soda, and salt.

Add flour mixture to the carrot mixture. Stir well.


Stir in nuts if desired

Stir in pineapple.

Pour mixture into a greased 9 x 13 glass baking pan.
Note: This cake tends to taste metallic when baked or stored in metal.

Bake in a 350 oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before frosting


Fluffy Cream Cheese Frosting

8 oz. cream cheese
1 stick butter
1/2 tsp. pure vanilla (1 tsp. vanilla extract)
1 lb. powdered sugar

Mix cream cheese, butter and vanilla with hand mixer for two minutes.
Add powdered sugar. Mix on low speed until sugar is moistened.
Mix on high speed for five minutes or more, until fluffy.

Spread evenly on cooled cake.