4 cups fresh raspberries
2 cups granulated sugar
Zest of 1 lemon and lemon juice
May 15th National Chocolate Chip Cookie Day
2 1/4 cup all-purpose flour
1 tsp. baking soda
1 cup unsalted butter
1/4. cup granulated sugar
3/4 cup brown sugar (packed)
1 tsp. vanilla
1 (4 oz.) package of instant vanilla pudding
2 large eggs
1 (12 oz.) package Ghirardelli semi-sweet chocolate chips
1 cup (chopped walnuts)
Preheat oven to 375 degrees. In a large bowl combine dry ingredients, flour, pudding mix, baking soda. In a mixing bowl cream together sugar, butter, vanilla & eggs. Combine all ingredients together. Cut parchment paper and place on the cookie sheet. Drop the cookie dough using a cookie scoop onto the cookie sheet. Bake in the oven for 10 minutes. Remove the cookies from the oven, and place on a cookie rack to cool. Store in airtight container.
2 cups all-purpose flour
4 tsp. baking powder
2 tsp. granulated sugar
2/3 c. sweetened condensed milk
1/2 tsp. salt
1/2 tsp. cream of tarter
1/2 c. unsalted butter
Pre-heat oven to 400 degrees. In a large bowl add dry ingredients flour, baking powder, and salt. Cut in cold butter. In a smaller bowl dissolve baking powder in milk. Add to the flour mixture. Make a well in center and add the milk. Knead the dough gently. Fold 6-8 times and roll biscuit mixture out on the counter and cut 2/3" thick. Cut and bake at 400 degree for 12-15 minutes on a greased cookie sheet or with parchment paper.
1/2 c. dairy sour cream
1 Tablespoon granulated sugar
2 Tablespoons snipped parsley
2 Tablespoons tarragon vinegar
1 Tablespoon finely chopped yellow onion
1/4 tsp. dried dill weed
3 medium thinly sliced cucumbers
In a large bowl combine the first six ingredients, sour cream, sugar, parsley, vinegar, onion, dill weed. Gently fold into cucumbers, cover in an airtight container and chill in the refrigerator for 2 hours.
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