soft chocolate chip cookies

INGREDIENTS:

• 8 ounces butter
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 1/2 cups rolled oats
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 package (12 ounces) semisweet chocolate chips
• 4 ounce bar milk chocolate, grated
• 1 1/2 cups chopped pecans, optional

PREPARATION:

In a large mixing bowl with hand-held electric mixer, cream together the butter and sugars. Add eggs and vanilla, beating well. In a separate container, mix together flour, oats, salt, baking powder and baking soda. Place small amounts of dry mixture into blender or food processor and process until mixture turns into powder.

Mix the creamed mixture with the flour and oat mixture until just blended. Add chocolate chips, grated milk chocolate and chopped pecans, if using. Shape dough into balls about 1 1/2 inches in diameter, and place two inches apart on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Makes three to four dozen soft chocolate chip cookies

candy bar recipe

ingredients:

• 1/2 cup butter, melted
• 1 pkg. two layer chocolate cake mix
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 2 cups chopped pecans OR coconut
• 1/2 cup milk chocolate chips
• 14 oz. can sweetened condensed milk

Preparation:

Heat oven to 350 degrees. Place butter and cake mix in large bowl. Mix with fork until crumbly. Sprinkle evenly over bottom of 15x10" jelly roll pan and press to form crust. Sprinkle with semisweet chocolate chips and white chocolate chips and pecans or coconut.

In microwave on medium power, melt milk chocolate chips for 1-2 minutes or until melted. Stir sweetened condensed milk into the melted chips. Spread milk mixture evenly over nuts in jelly roll pan. Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool completely and cut into bars. 48 bars

make your own ice cream

Try this cool and simple recipe to make your own ice cream. Your taste buds will thank you!
1 tablespoon sugar
1/2 cup milk
1/4 teaspoon vanilla
6 tablespoons rock salt (or regular salt if you can’t find rock salt)
1 gallon size Ziploc bag
1 pint size Ziploc bag
Ice
Fill the gallon size bag (the larger bag) with ice about half way and add the salt and seal it.
Mix the sugar, milk and vanilla in the small pint sized bag and seal it.
Open up the large bag and put the small bag inside and seal the large bag again.
Shake the bag and you’ll see your mixture in the small bag turn into ice cream! (It will take about 5 minutes of shaking)

Ben & Jerry's Organic Crème Brulée

Ingredients
1 pint of Organic B&J Vanilla ice cream ( other flavors may be used. Smooth flavors work best. Break up chunks if using chunky flavors)2 Organic eggs2 tsp. Organic sugar1 tsp. Organic vanilla1/2 cup Organic sugar, reserve for "burnt sugar crust" 4 oven proof ramekins for custard
Soften ice cream to a liquid state. You can empty the pint into a bowl and leave in the refrigerator for a few hours. Do not heat at high temperatures to melt ice cream.
Pre-heat oven to 250 degrees
Place four ramekins in a pan with water half way up the sides of the ramekins.
Beat the eggs only until well blended, no more then 15-20 seconds. Pour eggs, sugar, and vanilla into softened ice cream and stir until well blended. Pour crème mixture into ramekins. Place pan with water and crème mixture into oven for 1 1/2 hours. Custard is done when top is firm and jiggles slightly in the middle when shaken. Remove pan from oven and cool custard to room temperature. Note, you will see holes on top of the custard from the air in the ice cream having escaped--this is normal. When completely cooled, cover with food wrap and store in the refrigerator .
To create burnt sugar crust:
Immediately before serving, pour a liberal amount of sugar on the top of the first custard, pouring any excess into the next ramekin. Continue until the tops of all four ramekins have a thin layer of sugar. Caramelize the sugar by placing the ramekins under a broiler on the top rack or by using a small culinary flame torch. Note this step goes quickly, remove when sugar on the custard turns golden brown. Serve immediately.

the history of ice cream

The first frozen dessert is credited to Emperor Nero of Rome. It was a mixture of snow (which he sent his slaves into the mountains to retrieve) and nectar, fruit pulp and honey. Another theory is Marco Polo, 13th century bard and adventurer, brought with him to Europe from the Far East recipes for water ices....said to be used in Asia for thousands of years.