Cottage cheese: 1 cup
Mayonnaise: 1 tablespoon
1 Tablespoon Chopped chives, or 2 chopped green onions:
Mustard, (dry or regular): 1/8 teaspoon (a dash)
Paprika: 1/8 teaspoon (a dash)
Worcestershire sauce: a few drops
Salt (a dash) and Pepper (a dash) to taste.
Tuesday, December 2, 2008
Monday, December 1, 2008
Chocolate Chip Cookies (My personal special)
1 c Brown Sugar
1 c White Sugar
1 egg
1 cap? Vanilla Extract
2 cubes butter (1 c)
--
2.5 c Flour
1 tsp Salt
1 tsp Baking Soda
Chocolate Chips (at least 1/2 bag)
Mix well top half of the ingredients. (Softened butter is best, but it can be melted and still have a good result) I recommend hand mixing.
Mix 2c Flour, Salt, and Baking Soda. When it is almost finished mixing, add chocolate chips to preference (White Chocolate, Caramel or Peanut Butter chips can also be used for fun.) Pour the remaining 1/2 c flour in with the chips. Mix well. (It's best to leave it a wee bit powdery so that it's easier to shape the cookies on the sheet without getting buttery fingers)
Bake at 375ยบ for 12-15 minutes. (I usually cook it for 7, check the progress, and put it in for another 5) Remove from the oven, let sit 30-60 seconds before putting on a cooling rack or flat surface.
Best when warm, but if stored in sealed Tupperware, they stay chewy for days. (Three day max recommended shelf life) Do not refrigerate. Microwave for 15-20 seconds covered in a paper towel to recapture warm cookie taste.
1 c White Sugar
1 egg
1 cap? Vanilla Extract
2 cubes butter (1 c)
--
2.5 c Flour
1 tsp Salt
1 tsp Baking Soda
Chocolate Chips (at least 1/2 bag)
Mix well top half of the ingredients. (Softened butter is best, but it can be melted and still have a good result) I recommend hand mixing.
Mix 2c Flour, Salt, and Baking Soda. When it is almost finished mixing, add chocolate chips to preference (White Chocolate, Caramel or Peanut Butter chips can also be used for fun.) Pour the remaining 1/2 c flour in with the chips. Mix well. (It's best to leave it a wee bit powdery so that it's easier to shape the cookies on the sheet without getting buttery fingers)
Bake at 375ยบ for 12-15 minutes. (I usually cook it for 7, check the progress, and put it in for another 5) Remove from the oven, let sit 30-60 seconds before putting on a cooling rack or flat surface.
Best when warm, but if stored in sealed Tupperware, they stay chewy for days. (Three day max recommended shelf life) Do not refrigerate. Microwave for 15-20 seconds covered in a paper towel to recapture warm cookie taste.
Basic Dango
Ingredients:
- 1 cup Shiratamako Sweet rice flour (you should be able to get this at an asian food store or a supermarket, no substitute.)
- 1/2 cup water
- water to fill the pot
- Sweet bean paste or soysauce.
Mix flour with water.
Roll
Boil (till they float)
Skewer
Source:
http://sailormoon.takeuchi-naoko.com/fan/shrines/dango/edible/index.html
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