Favorite Recipes
Kathy Hauer’s Treasure Cookies
Chocolate Chip with or without Nuts
White Chocolate – Macadamia Nut Cookies
White Chocolate, Craisin, and Almond
Beat 1 ½ sticks (+1 T) butter till fluffy (2 mins). Use good butter like Land-O Lakes or Publix brand. Add 3/4 cup dark brown sugar. Use Domino brand sugar if you can find – it works better than Dixie Crystal brand. Beat till fluffy about 2 min. Add 1 egg and 1 tsp real vanilla. Beat till fluffy about 2 min. Remove from mixer and stir in 1 ½ cups flour, ¾ tsp baking soda, and ½ tsp salt. Stir just til combined. Don’t beat or over stir! Divide batter up into bowls if you want to make different varieties. It doesn’t make many cookies – I often double the recipe.
Chocolate Chip with or without Nuts
Gently stir in 1 bag or more of Publix Jumbo chocolate chips. Stir in chopped nuts if you want. I am not sure how much. If you want big cookies, don’t chop the nuts. If you want little cookies, chop small. Bake.
White Chocolate – Macademia Nut Cookies
Gently stir in a chopped bar or square of white chocolate and chopped macadamia nuts. I am not sure how much. I use the ones from Kroger bulk sold in the produce area – most of the canned ones are TOO salty. If you want big cookies, chop the white chocolate in large pieces and don’t chop the macademia nuts. If you want little cookies, chop both small. Bake.
White Chocolate, Craisin, and Almond
Gently stir in a white chocolate chips, Craisins, and chopped unsalted almonds. I am not sure how much. If you want little cookies, chop nuts small. Form into balls and roll in white granulated regular sugar. Bake.
Baking
Drop onto ungreased cookie sheets or better yet onto parchment-paper-lined cookie sheets. You can make tiny cookies or really big ones. If you are making big ones, kind of push them down with a spoon to make them flatter and back more evenly. Bake about 8 minutes in a preheated 350 degree oven. Watch them like a hawk! They will burn in a heartbeat. Let cool on a rack.
Regular Tollhouse Cookies
Another combination of butter/sugar/flour will yield a thinner, more lacy cookie. Follow the directions above but use the following amounts:
2 sticks butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 ½ cup flour
1 tsp baking soda
Scant 1 tsp salt
Use regular semisweet chocolate chips, not jumbo ones
Kathy Hauer’s Pepperoni Bread
6 cups flour
6 T sugar
2 ½ packages yeast
1 ½ T salt
¼ c vegetable oil
Water
Pepperoni
Grated cheese
Using a 4 cup glass measure, put in 2 ¼ cups hot water. Add 2 and ½ packages yeast and 1 T. sugar. Stir. Let sit 5 minutes until puffy. Meanwhile mix 6 cups flour, 5 T sugar and 1 and ½ T salt in a big bowl. Then, pour ¼ c. vegetable oil into the liquid measure. Pour that into the dry ingredients. Stir, then gather into a ball and knead 5 minutes on floured surface. Spray Pam or put oil in same big bowl, put kneaded dough back in, cover with plastic wrap, and let rise 1 hour. You can also use packaged bread dough and then start here.
Turn onto floured board. Divide in two or four pieces. Roll each out into an oblong. Put pepperoni and grated mozzarella or Italian blend cheese on the dough. Roll up the long way. Place on greased cookie sheet. Let rise one hour. Bake about 20 min in 375 degree oven.