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As you can see very easy recipe (even kids can do it) and if I managed everybody can. Great for parties.

Corinne

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 30 cookies

User Rating:

This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.

1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F, (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicon sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter, and vanilla in a large bowl until smooth.

Whisk the flour, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, about 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

For a Rocky Road Bar:
Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe, and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

half cup hazelnuts
one fourth cup pistachios
90g unsalted butter
1 cup castor sugar
3 eggs, beaten
1 teaspoon vanilla essence
1 tablespoon grated orange rind
3 cups plain flour, sifted
half teaspoon ground cinnamon
pinch of salt

Preheat oven to 180c. Butter a baking tray and dust with flour.
Toast hazelnuts in the oven for a couple of minutes until lightly
browned. Transfer to a cloth and rub off their skins.

Chop roughly with pistachios. In an electric mixer, beat butter
until smooth, gradually add sugar and beat until light and fluffy.
Add eggs, vanilla and orange rind and beat until well combined. Add
remaining ingredients and kneed lightly to form a smooth dough.
Lastly, mix in the nuts.

Divide dough into two and roll into 5cm diameter loaves. Place
together on prepared baking tray and bake for about 20 minutes.
Remove and slice the loaves on the diagonal about one centimeter
thick.

Bake the slices on baking trays for another 10 minutes until
slightly crisp and dry. Store in airtight containers.

4 green apples
1 cup brown sugar, lightly packed
1 cup water
125g butter
half a cup castor sugar
2 eggs
2 cups self raising flour
1 teaspoon cinnamon
half a cup milk

Peel, core and quarter apples, cut into 1cm slices. Put apples,
brown sugar and water in pan, stir until sugar has dissolved. Bring
to boil, reduce heat, simmer uncovered until apples are just tender
(about 7 minutes). Drain apples, reserve syrup.

Cream butter and sugar until light and fluffy. Beat in eggs, one at
a time. Fold in sifted flour and cinnamon alternately with milk.
Spread half the cake mixture evenly over base of greased 23cm
springform tin, top with half the apples. Spread remaining cake
mixture evenly over apple layer. Arrange remaining apples
decoratively over top. Bake in moderate oven 50 minutes to 1 hour.
Boil reserved syrup rapidly until reduced to about half. Brush top
of cake with hot syrup. Serve cold as a cake or warm as a dessert
with cream or custard.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yield: 18 wedge

1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating
2/3 cup sugar, plus more for top
14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon fine salt
1 1/2 cup all-purpose flour
1 large egg white, beaten

Special equipment: 9-inch tart fluted pan with a removable bottom

Preheat oven to 325 degrees F.

Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.

Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.

Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.

Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.)

Serve. Store in a tightly sealed container for up to 5 days.

Poor priests! Every Italian region seems to have its strozzapreti or strangozzi - "priest stranglers". The reason is that priests sometimes dined in the homes of their parishioners - and these meals were designed to fill them up.

Ingredients:

2 - 3 T extra virgin oil
1 - 3 cloves garlic (to taste), cut very small
¼ - ½ pepperoncino, or ¼ - ½ t red pepper flakes
1 14.5 oz can plum tomatoes
Salt and freshly ground black pepper
Chopped parsley as garnish

In a frying pan large enough to hold the sauce and the cooked pasta (wok type is good), heat the oil on medium heat.
Add the garlic and hot pepper and gently brown to light golden color. Add the can of tomatoes, with the juice.
Before adding salt, taste the mixture - some canned tomatoes are already salted.
If your sauce is over-salted, dice one or two fresh tomatoes very small and add them to the sauce.
Cook uncovered over low heat, stirring occasionally, until sauce becomes less liquid - the tomatoes are still separate entities, but soft, about ½ hour.
Put your pasta water on to boil - the pasta will take about 4 minutes to cook in boiling water.
Season sauce with salt (if necessary) and ground black pepper to taste.
Add some coarse salt to the boiling pasta water, and throw your pasta in when the water returns to the boil. Cook, uncovered, stirring occasionally.
Lift a strand of pasta out with your fork, let it cool, and bite it - this is the best way to test if pasta is 'done' or not - remember that it will cook a bit more when you 'finish' it.
Drain the pasta; when well drained pour into the pan holding your sauce. Mix well, serve in cooking vessel or pour out into heated serving bowl.
Garnish with parsley and serve.

Sweet and Sour Chicken