One of my most requested baked treats are these chocolate chip cookies which are a version of the recipe found over a decade ago on the packaging of the generic Aldi brand chocolate chips! How about that for a recipe source? :)
Modifications are minor. In fact, it might be only the doubling of the vanilla. (But oh, that makes them delicious!) Cook time and temp will vary, too. See instructions below for more on that.
1 cup butter, softened
1 cup shortening
1 cup sugar
2 cup brown sugar
3-4 tsp vanilla
5 cups flour
2 tsp baking soda
2 tsp salt
1 large bag chocolate chips
Preheat oven to 350ºF. Your oven may vary, so watch carefully to see that the cookies are baking thoroughly without browning the edges too much. This will dry out the cookies, or even “burn” the bottoms (more than you want!). The original recipe instructed the baker to preheat to 375ºF, but this caused the too-quick browning, without thorough baking. So know your oven, and set the temperature accordingly.
Cream butter, shortening and sugars. I like to whip it on high speed for 1 or 2 minutes. Add in eggs and beat again till smooth and fluffy. Add vanilla, then flour and other dry ingredients. Mix together, but not on high speed this time, just until all dry ingredients are worked in. Add chocolate chips (I use a whole 24 oz bag, but you can add as many or as few as you like.)
Spoon out in generous tablespoon-fulls. Eight drops per cookie sheet, one-and-a-half to two inches in diameter. I prefer to bake one tray at a time, allowing for the most even heat distribution. Bake 8-10 minutes, watching carefully for the browning edges and for any moisture to disappear from the middle. Do not over-bake! Once cookies are ready, remove from oven and allow to cool on cookie sheet for a couple minutes. After a short cooling time on the tray, remove to a cooling rack. Allow to cool for at least five to ten minutes before eating (or storing).
Recipe makes approximately five dozen large cookies. And believe me, they go fast! :)
Originally published July 29th, 2013. Updated September 8th, 2014
1/2 cup of shortening
1/2 cup of butter
2 tsp. cream tartar
1 1/2 cups of sugar
2 1/3 cups of flour
1 tsp baking soda
Sugar & cinnamon mixture
(for cookies to be rolled in)
2 tbl sugar
2 tsp cinnamon
I’ve been making these quite often lately. They’re delicious, and other than the Cream of Tartar, the ingredients are simple and usually in my cupboards!
Cream shortening, butter, sugar together. I usually beat in the mixer on high until quite fluffy. Add the eggs and beat on high again. Add the flour, cream of tartar, baking soda, & salt and mix well.
Roll into 1″ balls and then drop in the cinnamon/sugar mixture until well coated.
Bake at 350 degrees about 8 – 10 minutes. (I have found that a slightly higher temperature—375ºF, produces slightly crispier edges, which can be nice!)
Allow to cool on the cookie sheet for a minute or two, then remove to a cooling rack. And then… enjoy!
One recipe we use at least a few times each summer is my modification of the Potato Salad from Betty Crocker’s 40th Anniversary Cookbook.
My family loves this simple tasting potato salad, but they don’t love extra “crunchies”—so, celery seed replaces fresh celery stalks. That, and the way I prepare the potatoes are the main modifications, though sometimes I will add a tad more mayo and vinegar and mustard. (Makes it a bit creamier!)
Recipe adapted from Betty Crocker’s 40th Anniversary Cookbook
2 pounds potatoes (about 6 medium)
1 1/2 Cups mayonnaise
1 Tbsp vinegar (I prefer apple cider vinegar)
1 Tbsp prepared mustard
1 Tsp salt
1/2 Tsp black pepper
1/2 Tsp celery seed (can add more, if desired)
1 medium onion, finely chopped
4 hard-boiled eggs, chopped
Peel, dice, and then add rinsed potatoes to a pot of boiling water. Boil until softened (press against the side of the pot to test softness). If you don’t already have hard-boiled eggs on hand, be sure to get those going while you are boiling the potatoes. While the potatoes are boiling, add mayonnaise, mustard, vinegar, salt and pepper to a large bowl and mix well by hand. Once the potatoes are finished, drain, and add to this bowl. Stir gently, folding into the mayo/mustard base, so you don’t smash up the potatoes. Add the eggs last and fold those in gently, too.
Seal and allow to cool in your refrigerator for at least a few hours. Then serve it up with your favorite summer foods from the grill. There will be many happy mouths and tummies!
These cookies are fairly quick and easy, and are a delicious treat! (I know this because they don’t last much longer than it takes to cool them off! They are a hit in the Campbell home!)
Recipe adapted from Betty Crocker’s 40th Anniversary Cookbook
1/4 cup butter, softened
1/4 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter (creamy or crunchy)
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
Preheat oven to 350ºF. (Recipe says 375ºF, but I have found 350ºF to work better with my oven.)
Mix the first six ingredients together until smooth and then add the flour, baking soda and baking powder. Optional extra ingredients include chopped peanuts and chocolate chips. (And whatever else you might want to throw in!)
The recipe says to chill, but I’ve never found that to be necessary. Roll teaspoon size balls of dough and place on a cookie sheet. Press down to about 1/4″ thick with a fork (making crisscross marks by turning the for 90º) or with any sort of styled press for even more fun-looking cookies! Sprinkle each cookie with white sugar and bake for 9-10 minutes, or until cookies look dry and you can see a slight browning around the bottom edge.
Let them cool for a minute or two on the cookie sheet, and then remove to a baking rack to cool more thoroughly.
Recipe makes about 3 dozen cookies.
One of the things I remember about visits to my Grandma’s house as a kid is her homemade ice cream. She had a little ice cream maker and would make us homemade ice cream on most visits to her house. It was fantastic. I’m still trying to perfect my versions these days, but below is a simple recipe for vanilla ice cream that has worked for me. Remember to get lots of ice and good rock salt for the ice cream maker. (One book I read said 20 lbs of ice for 1 gallon of ice cream! Wow!)
2 1/2 cups sugar
5 cups milk
1 quart heavy cream
2 Tbsp vanilla
1/2 tsp salt
Beat eggs until light and fluffy. Gradually add sugar and continue beating until mixture is stiff. Add remaining ingredients and mix thoroughly.
Pour into 1-gal freezer can and freeze according to manufacturer’s directions. Then enjoy!
(Note: it’s a good idea to plan to “ripen” the ice cream a bit in your regular freezer. Cover the lid and let it freeze for about 4 hours before it’s officially set. Of course, have any amount you’d like before you put it away to finish freezing! It’s too hard to wait!)