Monday, October 28, 2013

Classic Peanut Butter Cookies

1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Heat oven to 375 degrees.  Combine brown sugar, butter and peanut butter in large bowl.  Beat on medium speed until well mixed.  Add egg and vanilla; continue beating until well mixed.  Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart onto ungreased cookie sheet; flatten balls in criss-cross patern with fork dipped in sugar.  Bake for 8 to 10 minutes or until edges are lightly browned. 

Makes four dozen cookies

Thursday, October 17, 2013

Dad's Favorite Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking soda and salt in medium bowl; set aside.  Beat butter sugar and brown sugar until combined.  Add eggs and vanilla, beat until well blended.  Add flour mixture, mix until just combined.  Stir in chocolate chips.  Drop cookie dough by rounded tablespoons onto ungreased cookie sheet about 1 1/2 inch apart.  Bake 8 to 9 minutes or until edges are crisp but center are still soft.  Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.

Tuesday, October 15, 2013

Snickerdoodle Brownies

2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp. vanilla
2 Tbsp. white sugar
2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking pan.

Get out three separate bowls.In a medium bowl, whisk together the flour, baking powder, salt and set aside.In small bowl, combine the white sugar and cinnamon, set aside. In a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth.  Add the flour mixture to the egg mixture and beat until well blended.  Spread the mixture into the 9x13 baking dish.  Sprinkle the sugar cinnamon mixture evenly over the batter.  Bake for 25-30 minutes or until it springs back when you touch it.  Let the brownies cool on a wire rack for a bit and serve.

Tilapia Parmesan

2 lbs. tilapia fillets  (orange roughy, cod or red snapper can be substituted)
2 Tbsp. lemon juice
1/2 cup grataed parmesan cheese
4 Tbsp. butter, room temperature
3 Tbsp. mayonnaise
3 Tbsp. finely chopped green onions
1/4 tsp. seasoning salt (or Old Bay seasoning here)
1/4 tsp. dried basil
black pepper
1 dash hot pepper sauce

Preheat oven to 350 degrees.  In buttered 13x9 inch baking dish or jellyroll pan, lay fillets in single layer.  Brush top with juice. 
In bowl combine cheese, butter, mayonnaise, onions and seasonings.  Mix will with fork.  Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.  Spread with cheese mixture and bake until golden brown, about 5 minutes.  Baking time will depend on the thickness of the fish you use.  Watch fish closely so it does not overcook.

Makes 4 servings.