Low-Fat Cherry Almond Granola

Obsessions. I’ve got quite a few. Dark chocolate. Mascara. Avocado. Leggings. Egg yolks (duh). Platform pumps. Cheez-Its. Dog snuggles. Baby pink finger nails. Caesar salads. Tory Burch bags.…

Source: Low-Fat Cherry Almond Granola

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Chocolate Chip Cookies

NormaLee and her grandson Chance show you how to mix up chocolate chip cookies. How many times can you catch Chance talking to the camera?

 

 

For this recipe, you will need:

• 2 sticks butter or margarine
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 t. vanilla
• 2¼ c. flour
• 1 t. salt
• 1 t. baking soda (which they forget to include in the video, but you need in the cookies)
• 2 c. chocolate chips

Peanut Butter Pie

8 oz. cream cheese
2/3 c. peanut butter
2 c. powdered sugar
2 pre-cooked pie shells
2-8 or 9 oz. containers whipped topping

• Mix all ingredients, then pour into 2 prepared pie shells.

Meringue Cream Pie

Pie Filling:

½ cup sugar
½ cup flour
1½ to 2 cups milk
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla
1 cup flaked coconut, sliced banana, or ¼ cup cocoa powder
Meringue:

3 egg whites
6 tablespoons sugar
¼ teaspoon cream of tartar

• Whisk together sugar and flour well in small saucepan. (This is a very important step! It ensures a smooth filling.) Add milk and whisk well.
• Heat over medium heat until sauce boils and thickens.
• Add egg yolks and boil for one additional minute to cook the eggs.
• Remove from heat and add butter and vanilla. Mix by hand until butter is completely melted.
• Stir in fruit or cocoa, then pour into pie crust which has been pre-baked.
• For meringue, beat egg whites in a chilled bowl. When they are foamy, add sugar. Continue to beat.
• When they reach the soft peak stage, add cream of tartar to stabilize. Continue beating until the whites are stiff, but not dried out.
• Pour beaten egg whites over pie filling, and spread to cover the entire pie and the crust. Use the back of a spoon to create peaks on the meringue.  If it’s a coconut pie, you can sprinkle additional flaked coconut over meringue.
• Bake at 375° for 10 minutes or until meringue is lightly browned. Cool at least 30 minutes before serving.

Makes enough for one 9-inch pie.

Lemon Chess Pie

2 c. sugar
4 eggs
1 T. cornmeal
1 T. flour
1/4 c. cream
1/4 c. melted butter
1/4 c. lemon juice
grated rind of 2 lemons

• This is all I got, folks. I’m sure that all the ingredients get all mixed up at some point then it gets cooked, but I’ll leave the “how” up to you.
• Please leave a comment if you try it out and come up with directions that work.  Mama, this is where you could be a big help!

World’s Best Sugar Cookies

2 c. sugar
1 c. oil
2 t. vanilla
1 t. cream of tartar
1 c. butter or margarine
2 beaten eggs
5 cups flour, sifted
1 t. soda
1/4 t. salt

• Cream sugar and butter. Add oil, then add eggs and vanilla. Add remaining ingredients and mix well.
• Chill for approximately 2 hours to ensure easier handling, or overnight.
• Roll into small balls and place on the cookie sheet.
• Press down with a very small glass which has been dipped in sugar. Dip each time before flattening cookie ball.
• Bake about 15 minutes at 350° or until edges begin to brown.
• Makes approximately 7 dozen cookies.

Toll House Cookies

1/2 c. fat
1/2 c. brown sugar
1/4 c. granulated sugar
2 eggs, well beaten
1/2 t. soda
1/2 t. salt
1/4 c. chopped nuts
1-7oz. bar semi-sweet chocolate
1/2 t. vanilla
11/8 c. flour sifted

• Cream fat and sugar: add beaten eggs and beat well until thick.
• Sift remaining dry ingredients and stir into mixture.
• Add chopped nuts and chocolate which has been cut into pieces the size of a pea.
• Add vanilla: Drop by half teaspoons on a greasy cookie (that is the way it is on the card) Sheet;
• Bake 10-12 minutes in 375° oven.
• This recipe makes about 50.