ABC (Absolute Best Chewy) Chocolate Chippers


"This recipe is for when you want rich, chewy chocolate chip cookies chock-full of chocolate chips and toasted nuts. I am happy to share my recipe with other chocolate chip cookie connoisseurs--visitors to this great website! I guarantee professional bakery results if you follow this recipe as written. Keep in mind, however, that each specific ingredient and step is important to ensure best results. Many test batches were conducted in order to perfect this chewy recipe for a cookie you can really sink your teeth into. If these cookies don't comfort you and make you happy (er, 'chipper'), I don't know what will! Enjoy!"

READY IN  20 Min
Original recipe yield 2 1/2 dozen


  • 3 cups unbleached all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 tablespoons dark corn syrup
  • 1 tablespoon half-and-half cream
  • 2 cups semisweet chocolate chips
  • 1 1/2 cups chopped walnuts, toasted


  1. Position oven rack in lower third of oven and preheat to 350 degrees F (175 degrees C). (Using an oven thermometer will ensure proper baking temperature since ovens vary.) Line cushion-type baking sheets with baking parchment; set aside. (Professional bakeries double their baking sheets and use baking parchment.)
  2. In a medium bowl, whisk together flour, salt, baking soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in corn syrup and cream or milk. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips (or chopped chocolate) and nuts.
  3. For each cookie, using a 1- 3/8 inch spring-loaded scoop (or 1 tablespoon measuring spoon), scoop 2 level spoonfuls of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies. I guarantee that this added effort will be worth it for these cookies!) Arrange at least 2 inches apart on prepared baking sheets. (Cookies will spread a bit during baking.) Flatten each ball of dough slightly with heel of hand or fingers.
  4. Bake for 14 minutes or until light golden brown around edges and centers are still a little puffy. (Do not underbake this particular cookie or they will be too soft.) Allow cookies to cool at least 5 minutes while on baking sheets before transferring (with a thin, metal cookie spatula) to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature. (These chewy chocolate chip cookies keep better than traditional types.)
  5. Note: Professional chefs and pastry chefs use coarse kosher salt and I use it in my everyday cooking and baking. It really does have a better flavor. However, you may substitute 1 teaspoon regular table salt for 1- 1/4 teaspoons coarse kosher salt.
  6. To Toast Nuts: Toasting nuts brings out their flavor and makes them crisp. It is easy to do. Preheat oven to 350 degrees F (175 degrees C). Place nuts, in a single layer, on an ungreased baking sheet. (I like to use my round non-stick pizza pan because it has a lip on it which prevents the nuts from rolling off.) Bake for 7 to 8 minutes, stirring halfway through baking time, or until nuts become fragrant and are lightly browned. (Watch nuts closely to prevent burning.) Cool nuts completely before chopping and adding to recipe. (You can speed up the cooling process by immediately placing hot, toasted nuts onto a plate and place in the freezer for 5 to 8 minutes. Halfway through chilling time, stir the nuts to aid the cooling process.)


Absolutely Excellent Oatmeal Cookies


"These are chewy, healthy oatmeal cookies which can be prepared in a number of variations, just add nuts, raisins, chocolate chips, coconut, candied fruit or any other additions."


Original recipe yield 7 dozen


  • 1 cup shortening
  • 2 cups brown sugar
  • 3 eggs
  • 1 cup sour milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups rolled oats
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Julia's Best Ever Chocolate Chip Cookies In A Jar

SUBMITTED BY: Julia  PHOTO BY: Cooks4fun 

"These cookies in a jar are great for presents or fundraisers!"

Original recipe yield 2 dozen


  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 cup white sugar
  • 2 cups semisweet chocolate chips
  • 1/2 cup packed brown sugar


  1. Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
  2. Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.


Chocolate No Bake Cookie Recipe

I sometimes want the sweet taste of a chocolate cookie but I just don't feel like taking the time to bake a batch of cookies.  This chocolate no bake cookie recipe satisfies my need for chocolate cookies with no baking! 

The kids really enjoy making these chocolate no bake cookies since it is something they can do almost all by themselves.  They still need help with the microwave, and kids always need supervision in the kitchen.  This chocolate no bake cookie recipe allows you to be doing something else in the kitchen while watching your kids make these delicious chocolate cookies!

Chocolate No Bake Cookie Recipe Ingredients

• 1 20 ounce package of Trader Joe's Chocolate sandwich creme Joe Joe's
• 8 ounces softened cream cheese
• 2 7 ounce packages Baker's dipping chocolate (I usually get one dark chocolate and one milk chocolate)

Directions for Chocolate No Bake Cookies

Place cookies in a large ziploc bag and crush finely with a rolling pin.

Combine 3 cups of the crushed cookies and cream cheese in a mixing bowl.  Make sure the cookies and cream cheese are mixed thoroughly.  Set aside remaining crushed cookies.

Shape the cookie/cream cheese mixture into 1 inch balls and place on wax paper.

Melt chocolate according to package directions.  Dip chocolate no bake cookies into melted chocolate using a toothpick or wooden skewer.  Return dipped cookies to wax paper.

Sprinkle chocolate no bake cookies with reserved cookies crumbs.

Refrigerate until firm.  This usually takes about an hour.

Chocolate no bake cookies should be stored in the refrigerator.


Old Fashioned Sugar Cookie Recipe

I absolutely love old fashioned sugar cookies and pineapple so this recipe for sugar cookies combines both plus some walnuts for extra crunch.  These are great for afternoon tea or for a baby shower treat. 

You can even make them smaller for a tiny sugar cookie treat.  Just place the dough onto cookie sheets by the 1/2 tablespoon.  Reduce the cooking time to 7 or 8 minute or until slightly brown around the edges.  Enjoy!

Old Fashioned Sugar Cookie Recipe Ingredients

• 4 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1 cup vegetable shortening
• 2 large eggs, separated
• 1 tablespoon fresh squeezed lemon juice (about 1/2 a lemon)
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained

Directions for Old Fashioned Sugar Cookies

Your oven should be warmed to 375 degrees.

In a large mixing bowl, cream shortening, sugar, and egg yolks.  In a separate bowl, combine flour, salt, and baking soda.

The lemon juice should be added to the evaporated milk.

Beginning with the flour mixture, alternately add the dry mix and the milk to the creamed ingredients. 

Add the vanilla extract and mix thoroughly.  Stir pineapples and walnuts into mixture.

Beat egg white in a small bowl until stiff then fold the egg whites into the cookie dough.

Spray a cookie sheet with nonstick cooking spray.  Drop sugar cookie dough 3 inches apart onto cookie pan by rounded tablespoons.

Spray the back of a spoon with cooking spray and use to flatten each cookie.  You may need to recoat the spoon occasionally if the sugar cookie dough begins to stick to the spoon.

Bake for approximately 10 minutes or until the sugar cookies are lightly brown around the edges.  Immediately remove the old fashioned sugar cookies from the cookie sheet and cool on wire racks.

Note:  For just a bit more flavor and decoration, sprinkle cookies with a bit of sugar cinnamon, and nutmeg before baking.  Freshly grated nutmeg is the best!

These old fashioned sugar cookies should be stored in an airtight container after they are completely cooled


Peanut Butter Cookie Recipe

These cookies are a favorite treat for young children.  I have included an extra easy peanut butter cookie recipe at the bottom of the page for those days when you want a treat but don't have the time.

Peanut Butter Cookie Recipe Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar

Peanut Butter Cookie Recipe Directions

In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds.  Add the sugar, brown sugar, baking soda and baking powder.  Mix until combined, scraping the sides of the bowl occasionally.  Beat in the egg and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in the remaining flour.  Cover and chill dough until easy to handle, approximately 1 hour.

Shape dough into 1 inch balls.  Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet.  Flatten the dough balls by using a fork to make a criss cross pattern on the cookies.  Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown.  Cool cookies on a wire rack.


Easy Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 large egg

Mix together.  Drop teaspoonfuls onto an ungreased baking sheet.  Bake at 325 degrees for 8 to 12 minutes.


Gingerbread Cookie Recipe

Make these cookies into several kinds of shapes and have a party to decorate them.  Kids and adults love this kind of cookie recipe!

Gingerbread Cookie Recipe Ingredients

• 1/2 cup butter shortening
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup molasses
• 1 large egg
• 1 tablespoon vinegar
• 2 1/2 cups all purpose flour
• Candies and frostings for decorating if desired

Gingerbread Cookie Directions

Preheat oven to 375 degrees.  Beat shortening in a mixing bowl on high speed for 30 seconds.  Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves.  Beat until combined, scraping bowl occasionally.  Mix in the molasses, egg, and vinegar until well combined.  Beat in as much flour as you can with the mixer.  Stir in remaining flour.  Divide dough in half.  Cover tightly with plastic wrap, and chill for at least 3 hours.

Grease a cookie sheet with butter shortening.  On a lightly floured surface roll the dough to 1/8 inch thick for 2 and 1/2 round cookies and the dough to 1/4 inch for 6 inch gingerbread people cookies.  Cut dough with your favorite cookie cutters.  Place cookies 1 inch apart on baking sheet.  Bake round cookies for 5 to 6 minutes and gingerbread people cookies for 6 to 8 minutes.  Edges of cookies should be lightly browned.  Cool cookies for 1 minute on cookie sheet then transfer to wire rack and cool completely.


Shortbread Cookie Recipe

For those of you who like to have a very simple cookie with their tea or coffee, this shortbread butter cookie recipe produces the best cookie just for you!

Shortbread Cookie Ingredients

• 3/4 cup butter, softened
• 1/4 cup sugar
• 2 cups all purpose flour

Shortbread Cookie Recipe Directions

Preheat oven to 350 degrees.  Mix butter and sugar in large bowl.  Stir in flour.  If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.

Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes.  The dough can even be cut with a knife into wedges or strips for interesting designs.  Bake about 20 minutes or until set.  Remove from oven and transfer to a wire rack to cool.


Cookie Layer Bar Recipe

With the holidays coming up I sometimes overextend myself with the promises of making goodies and treats for everyone.  I was trying to think of something simple I could serve at a holiday drop in, and these layer bars came to mind.  They are easy to make, but contain a lot of delicious flavors that will fit right into anyone's holiday dessert menu.  The kids even have a great deal of fun helping me make these cookies.  They always tell everyone that they make them all by themselves!

Cookie Bar Recipe Ingredients

• 1 cup crushed graham crackers
• 1 3.5 oz can flaked coconut
• 1 6oz bag semisweet chocolate chips
• 1 6oz bag butterscotch chips
• 1 cup chopped nuts
• 1 stick butter
• 1 small can sweetened condensed milk

Cookie Layer Bar Directions

Start oven warming to 350 degrees.  Melt stick of butter in the bottom of a 9x12x2 inch baking pan.  I do this on the stovetop.  Make sure the butter coats the entire bottom of the pan.

Sprinkle graham cracker crumbs evenly over the butter layer.  Sprinkle the coconut on top of the graham cracker layer.  Place chocolate chips, butterscotch chips, then chopped nuts in layers on top of the coconut.  Pour the condensed milk over the nuts making sure to evenly pour the milk.

Bake at 350 degree for 30 minutes.  Cut into 2 dozen squares while still warm


Chocolate Biscotti

Although in Italy, biscotti is the term for cookie, here is a recipe that has become synonymous with the name biscotti. They are a wonderful dipping cookie or accompaniment to ice cream or sorbet.

Yield: 120 biscotti

3 cups plus 2 tablespoons all-purpose flour
1/2 cup unsweetened cocoa
2 1/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs
Grated zest of 1 lemon
2 tablespoons coffee liqueur
1 cup bittersweet chocolate chunks
1 teaspoon kosher salt
1 cup whole blanched almonds, toasted

Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper (or use nonstick baking sheets). In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a large bowl of an electric mixer, beat the butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest and liqueur. At low speed, add the flour mixture just until combined. Stir in the chocolate chunks and almonds.

Sprinkle a work surface with the remaining 1/2 cup sugar. Divide the dough in half. Roll each piece in the sugar into a 15-inch log. Arrange the logs, 3 inches apart, on 1 prepared baking sheet. Bake for 30 minutes or until center of each log is firm when gently pressed with a fingertip. Cool logs on the baking sheet 1 hour or overnight.

Preheat the oven to 300 degrees. Transfer the logs to a large cutting board. With a serrated knife, slice each log crosswise into 1/4-inch thick slices. Transfer the slices, cut-side down, to the baking sheets. Bake 12 to 15 minutes until crisp. Transfer the biscotti to wire racks and cool completely.

Source: The Metropolitan Bakery Cookbook by James Barrett and Wendy Smith Born
Artisan Breads, Pastries, and Desserts from Philadelphia's Premier Bakery


M&M's Bird's Nest Cookies

Combine the taste of toasted coconut with colorful "M&M's"® Chocolate Candies for Easter and get Yellow's favorite springtime dessert.

Yield: 3 dozen cookies

1 1/3 cups flaked coconut
2 sticks butter or margarine, softened
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 3/4 cups "M&M's"® Plain, Peanut, Almond or Crispy Chocolate Candies for Easter
What to do:

Preheat oven to 300 F. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes. Remove coconut from cookie sheet and set aside.

Increase oven temperature to 350°F. 
In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour and salt. Blend into creamed mixture.
Form dough into 1 1/4-inch balls. Roll heavily into toasted coconut. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie.

Bake 12 to 14 minutes or until golden brown. Remove cookies and cool completely. Fill indentations with "M&M's"® Chocolate Candies for Easter.

Source: M&M's


Nana's Unbaked Cookies

2 cups sugar
1/4 pound margarine
1/2 cup milk
3 Tbs. cocoa
1 tsp. vanilla
1/2 cup peanut butter (creamy or chunky)
3 cups quick cooking oats

Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.

Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly. 

Drop by spoonfuls onto waxed paper. 


Ginger Snap Cookies

1 cup white sugar 
3/4 cup butter, shortening or margarine, softened 
1/4 cup molasses 
1 egg 
2 cups flour 
2 tsp baking soda 
1/2 tsp salt 
1/2 tsp cinnamon 
1/2 tsp ginger 
1/4 tsp cloves 

In large bowl combine first 4 sugar, margarine, molasses and egg. Blend well. Stir in remaining ingredients and blend well. 

Chill dough for easier handling. Lightly grease (not oil) cookie sheets.

Heat oven to 375 degrees F. Shape dough into 1 inch balls, roll balls in sugar. 

Place 2 inches apart on prepared cookie sheet. Bake at 375 for 8 - 10 minutes or until edges are set. Cool 1 - 2 minutes before removing from cookie sheet. 


Coconut Macaroons
Servings: Makes about 4 dozen

If you love coconut, you'll find that these macaroons are delicious and very easy to make!
Prep Time: 10 minutes

2 (7-oz.) packages (5 1/3 cups) flaked coconut 
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Preheat oven to 350°. In large bowl, combine coconut, Eagle Brand and extracts; mix well.

Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired.

Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool.) Store loosely covered at room temperature.

© 2001 Eagle Family Foods


Decorated Spritz Cookies
6 dozen

1 1/2 cups butter 
1 cup sugar
2 Tbs. milk
1 egg
1 tsp. vanilla
1 tsp. almond extract
4 cups flour 
1 tsp. baking powder
red food coloring
36 marachino cherries (Cut in half)
1/4 cup chocolate chips
1/8 cup margarine

Preheat over to 400 degrees.

Cream butter and sugar together. Add egg, milk, vanilla and almond extract. Beat well. 

Stir together flour and baking powder. Gradually add to creamed mixture. Add 4-5 drops red food coloring and mix to make a smooth dough. Do not chill. 

Place dough into cookie press and press cookies onto un-greased cookie sheet. Cut cherries in half and place a half in the center of each cookie.

Bake at 400 degrees for 8 minutes. Remove cookies from sheet and place on cooling rack.

When cooled, melt chocolate and 1/8 cup margarine in microwave. Using a fork or flat object dip one end in chocolate and wave back and forth over cookie for a chocolate design. Let chocolate harden.


Peanut butter and Chocolate Cookie Jar Mix

Yield: 2 1/2 dozen

3/4 cup sugar
1/2 cup brown sugar
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup peanut butter chips*
1/2 cup chocolate chips*
*or you can use 8 peanut butter cups, cut into pieces

Mix together the flour, baking powder and baking soda in a medium bowl. Set aside.

Layer ingredients in order given in a one quart canning jar. Press each layer into place. It will be a tight.

Attach these directions to the gift jar:

Peanut butter and Chocolate Cookies

Sift out the chips and set aside. Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.

Mix until completely blended. Mix in chips or peanut butter cups.

Shape into walnut sized balls. Place 2 inches apart on greased cookie sheets.

Bake at 375 degrees F for 12 to 14 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.



Categories: Chocolate, Cookies
Yield: 6 Servings

  • 1 c Shortening, or 3/4 cup butter or margarine softened
  • 1 c Sugar
  • 1/2 c Light Brown Sugar, packed
  • 1 ts Vanilla
  • 2 Eggs
  • 2 c All-purpose flour, unsifted
  • 1 ts Baking soda
  • 1 c Peanut Butter Chips
  • 6 oz Semi-sweet chocolate chips

Cream shortening or butter or margarine, sugar, brown sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beatwell. Combine flour and baking soda; add to creamed mixture. Stir in the peanut butter chips and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 10-12 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack.


Zabar's Black and White Cookies

Yield: 2 dozen cookies

1 3/4 cups granulated sugar
1/2 pound unsalted butter, softened (2 sticks)
4 large eggs
1 cup milk
1/2 tsp vanilla extract
1/4 tsp lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

4 c confectioners' sugar
1/3 to 1/2 c boiling water
1 oz bittersweet chocolate

Preheat the oven to 375. Butter two baking sheets and set aside.

To make the cookies:
In a large mixing bowl, combine the sugar and butter. Mix with mixer or hand until fluffy. Add the eggs, milk, and vanilla and lemon extracts and mix until smooth. In a medium bowl, combine the flours, baking powder, and salt and  stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

To make the frosting:
Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable. Remove half of the frosting to the top half of a double boiler set  over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

 Egg Substitutes

For each egg, use one of the following:
1 1 tsp. baking powder, 1 Tbsp. liquid, 1 Tbsp. vinegar
2 1 tsp. yeast dissolved in 1/4 cup warm water
3 1 Tbsp. apricot puree
4 1 1/2 Tbsp. water, 1 1/2 Tbsp. oil, 1 tsp. baking
5 1 packet plain gelatin, 2 Tbsp. warm water. Do not
mix until ready to
6 1 heaping Tbsp. Soy Flour + 2 Tbsp. Water
7 1/2 mashed banana for 1 egg (great for cakes,
pancakes, etc)
8 2 Tbsp. cornstarch or arrowroot starch
9 1 ounce mashed tofu (blend tofu smooth with the
liquid ingredients
before they are added to the dry ingredients).
10 Egg-free egg replacers are available in many health
food stores. These
are different from the reduced-cholesterol egg
products which do
contain eggs. Egg replacers are egg-free and are
usually in a powdered
form. Replace eggs in baking with a mixture of
the powdered egg
replacer and water according to package


Strawberry Daiquiri

Beverages, Alcohol

1 oz Rum
1/2 oz Strawberry liqueur
1 oz Fresh lime juice
2 oz Frozen strawberries; in syrup
1 ts Sugar
Cracked ice
2 Strawberries
1 Orange slice

Recipe by: Joe Robertson
Fill a mixing glass with cracked ice. Add rum, strawberry liqueur, lime juice, frozen strawberries, and sugar. Shake and strain into a chilled cocktail glass. Garnish with strawberry and orange slice.


Creamy Irish Coffee

Categories: Beverages, Irish, Alcoholic, Coffee,
Yield: 1 servings

1 1/2 oz Bailey's Irish Cream liqueur
Hot black coffee
Whipped cream

Stir first 2 ingredients together in a glass mug. Top with a generous amount of whipped cream.
Recipe shared by Deborah Kuhnen.

 Title: The Perfect Margarita
Categories: Beverages, Alcoholic, Dkuhnen msn
      Yield: 1 Servings
-----------------FOR DECORATING THE GLASSES----------------------
      1 T  Tequila
      1 T  Salt

------------------------THE FORMULA-----------------------------
      2 oz Fresh lime juice
      2 oz White tequila
      2 oz Triple sec or Cointreau
      8    Ice cubes
----------------SPECIAL EQUIPMENT SUGGESTED---------------------
      2    Saucers (for dipping glasses
      4    Coupes (shallow wide-mouthed
           Wineglasses) about 3/4-cup
           An electric blender

  Preliminaries:  To make the traditional ring of salt around the rims
  of the glasses, pour a little tequila into one of the saucers, and
  the salt into the other.  Turn the glasses upside down, one by one,
  dip the rim first into the tequila, shaking off excess liquid, then
  into the salt; and set the glass upright.
  Making the cocktail:  Measure the fresh lime juice, tequila, and
  orange liqueur into the container of the blender, pour in ice, and
  puree, pulsing the machine on and off for a few seconds.  If you want
  a uniform frozen effect, puree until you hear no ice crackling;
  otherwise leave in a few bits of ice - a matter of taste.  Serve at
  once, pouring into the middle of each glass so as not to disturb the
  ring of salt. Source:  Chef Zarela martinez, of 'Zarela' restaurant,
  Second Avenue, New York.
  From "In Julia's Kitchen With Master Chefs" by Julia Child.


Sweet Summer Fruit Smoothie

Yield: 2 servings.

One 8-oz. container vanilla low-fat yogurt
1-1/2 cups peeled, sliced ripe peaches, nectarines or other fruits
2 tbsp. honey
1/4 cup wheat germ

Place all ingredients in blender or food processor container; cover. Blend or process on high speed about 1 minute or until smooth.

Pour smoothie into 2 glasses and, if desired, sprinkle with additional wheat germ.

Note: For a thicker, frosty smoothie, freeze fruit overnight. Use frozen fruit as directed above.

Nutrients Per Serving (1/2 of recipe): Cal. 260, Cal. from Fat 25, Fat 3g, Sat. Fat 1g, Chol. 5mg, Sodium 75mg, Carbo. 54g, Fiber 4g, Prot. 11g

Fruit Smoothie

Yield: 4 servings.

1 pint fresh strawberries, stemmed and sliced or 2 cups frozen strawberries, slightly thawed
1 cup 1 % milk
1 cup (8 ounces) plain or vanilla low-fat yogurt
1/2 cup honey
1 teaspoon vanilla extract
1 cup crushed ice (5-6 cubes)

In a blender or food processor container, combine all ingredients; process until smooth. Serve immediately. For variety, use 2 cups any fresh or frozen fruit or combination of fruits such as sliced strawberries and bananas or sliced peaches and whole raspberries.

Nutrients Per Serving: (1/4 of recipe): calories 220; total fat 2 g; total carbohydrate 48 g; cholesterol 6 mg; sodium 78 mg; dietary fiber 1 g; protein 6 g; calories from fat 7%.


Drinks by Mixology Guide

2-3 oz Light rum Juice of 1 Lime (1 oz) 2 tsp Sugar 2-4 Mint sprigs Soda water
Lightly muddle the mint and sugar with a splash of soda water in a mixing glass until the sugar dissolve and you smell the mint. Squeeze the lime into the glass, add rum and shake with ice. Strain over cracked ice in a highball glass. Top with soda water, garnish with mint sprig and serve.
Sex On The Beach #6
1 1/4 oz Absolut Citron 1 oz Strawberry schnapps 5-6 oz Orange juice 1/4 oz Cream
Highball glass 1/2 full ice. Add vodka and schapps. Fill to near top with OJ, amount depends on ice and glass size. Add cream last and stir. May be served up after mixing. The amount of OJ and dairy cream may be adjusted taste.
Cosmopolitan #1
1 oz Vodka 1/2 oz Triple sec 1/2 oz Rose's sweetened lime juice 1/2 oz Cranberry juice Lime wedge
Shake liquid ingredients like hell in a shaker with ice. Place lime wedge on the rim of a Martini glass. Pour mix into the glass, up. Enjoy!
Paralyzer #1
1/2 oz Tequila 1/2 oz Vodka 1/2 oz Kahlua 4 oz Light cream 4 1/2 oz Coca-Cola
Built in a 8-10 oz zombie or collins glass,over ice .First add the tequilla, vodka & kahlua.fill glass 1/2 full with coke,then top with light cream or milk.There is no garnish. but stir gently with straw.
Miami Vice
5 oz Bacardi 151 proof rum frozen Pina colada mix frozen Daiquiri mix
First: Mix pina colada with 2.5 oz. of rum with ice(set aside). Second: Mix daiquiri with 2.5 oz. of rum with ice. Third: While frozen, add pina colda mix then daiquiri mix in glass (Making sure they do not get mixed together).

Sex on the beach 



Miami Vice 


Tequila Sunrise

2 measures Tequila Orange juice 2 dashes Grenadine
Pour tequila in a highball glass with ice, and top with orange juice. Stir. Add grenadine by tilting glass and pouring grenadine down side by flipping the bottle vertically very quickly. The grenadine should go straight to the bottom and then rise up slowly through the drink. Garnish stirrer, straw and cherry-orange.



1/2 part Tequila 1/2 part 7-Up
With the shot glass you pour half a glass with Tequila and the other half with 7-up. Take the glass already filled with both drinks, take it with palm holding the top of the glass (so the liquid would not come out) and you hit to the table so it will stirr, and you drink the whole.


Lava Flow

1 oz Light rum 1 oz Malibu rum 2 oz Strawberries 1 Banana 2 oz Pineapple juice 2 oz Coconut cream
Blend banana, coconut cream, and pineapple juice in blender and set aside. In bottom of hurricane glass, stir together both rums and strawberries. Pour banana/coconut/pineapple mix into glass slowly. The strawberry/rum mix should creep up the sides of the glass to make a wonderful looking (and tasting) summertime cocktail!