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Food court 2-27

Published: Wednesday, Feb. 26, 2014 11:00 a.m. CDT

Chocolate chips comprise some of my favorite recipes. You can’t go wrong with those wonderful chocolate morsels. They make everything taste good.

Milk Chocolate Oatmeal Cookies

1 1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup butter or margarine, softened

3/4 cup packed brown sugar

1/3 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 large egg

2 tablespoons milk

1 3/4 cups (11.5-ounce package) milk chocolate chips

1 cup quick or old fashioned oats

1/2 cup raisins (optional)

Preheat oven to 375°. Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture and milk. Stir in chocolate chips, oats and raisins, if you use. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 10 to 14 minutes or until edges are crisp but center are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Orange Brunch Muffins

3 cups all-purpose baking mix

3/4 cup all-purpose flour

2/3 cup granulated sugar

2 large eggs, lightly beaten

1/2 cup plain yogurt

1/2 cup orange juice

1 tablespoon grated orange peel

2 cups white chips divided

1/2 cup chopped walnuts

Preheat oven to 375°. Grease or paper line 18 muffin cups. Combine baking mix, flour and sugar in large bowl. Add eggs, yogurt, orange juice and orange peel, stir just until blended. Stir in 1 1/3 cups of white chips. Spoon into prepared muffin cups, filling 3/4 full. Sprinkle with nuts. Microwave remaining morsels in small heavy duty resalable plastic food storage bag. On medium high power for 1 minute, knead bag. Microwave at additional 10- to 15-second intervals until smooth. Cut tiny corner from bag, squeeze to drizzle over muffins. Serve warm.

Heavenly Orange Chip Scones

4 cups all-purpose flour

1 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (6 ounces) semi sweet chocolate mini chips

1 cup golden raisins

1 tablespoon grated orange peel

1 cup (2 sticks) unsalted butter, cut into pieces and softened

1 cup buttermilk

3 large eggs, divided

1 teaspoon orange extract

1 tablespoon milk

Icing

2 cups powdered sugar

1/4 cup orange juice

1 tablespoon grated orange peel

1 teaspoon orange extract

Preheat oven to 350°. Lightly grease baking sheets. Combine flour, granulated sugar, baking powder, baking soda and salt in large bowl. Add morsels, raisins and orange peel; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Combine buttermilk, 2 eggs and orange extract in small bowl. Pour buttermilk mixture into flour mixture just until a sticky dough is formed. Do not over mix. Drop by level 1/4 cup measure onto prepared baking sheets. Combine remaining egg and milk in small bowl. Brush egg mixture over top of dough. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. For best results, bake one baking sheet at a time. Cool on wire racks for 10 minutes. Drizzle scones with icing. Serve warm. For icing: Combine powdered sugar, orange juice, grated orange peel and orange extract in medium bowl. Mix until smooth.

Chocolate Chip Pie

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 ounces) semi-sweet chocolate chips

1 cup chopped nuts

1 unbaked 9-inch (4 cup volume) deep dish pie shell

Sweetened whipped cream or ice cream

Preheat oven to 325°. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream.

Rocky Road Bars

2 cups (12-ounce package) semi-sweet chocolate chips, divided

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup granulated sugar

6 tablespoons butter or margarine, softened

1 1/2 teaspoons vanilla extract

2 large eggs

2 cups miniature marshmallows

1 1/2 cups coarsely chopped walnuts

Preheat oven to 375°. Grease a 13-by-9-inch baking pan. Microwave 1 cup morsels in medium, uncovered, microwave-safe bowl on high power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour and baking powder in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until crumbly. Beat in eggs. Add melted chocolate, beat until smooth. Gradually beat in flour mixture. Spread batter into prepared baking pan. Bake for 16 to 20 minutes or until toothpick inserted in center comes out slightly sticky. Remove from oven, sprinkle immediately with marshmallows, nuts and remaining morsels. Return to oven for 2 minutes or just until marshmallows begin to melt. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with knife. Serve warm.

Island Cookies

1 2/3 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

3/4 cup packed brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 3/4 cups (11.5-ounce package) milk chocolate chips

1 cup flaked coconut, toasted

1 cup chopped walnuts

Preheat oven to 375°. Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by slightly rounded tablespoons onto ungreased baking sheets. Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. Remove to wire rack to cool completely. You can substitute any of the other morsels, butterscotch, white morsel or semi-sweet morsels for the milk chocolate chips.

Double Chocolate Dream Cookies

2 1/4 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12 ounces) semi-sweet chocolate chips

Preheat oven to 375°. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs, for about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.

Chocolate Crumb Bars

1 cup (2 sticks) butter or margarine, softened

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

2 cups (12-ounce package) semi-sweet chocolate chips, divided

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 cup chopped walnuts

Preheat oven to 350°. Grease a 13-by-9-inch baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan, reserve remaining mixture. Bake for 10 to 12 minutes until edges are golden brown. Combine 1 cup morsels and sweetened condensed milk in small heavy duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir nuts and remaining morsels into reserved crumb mixture, sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Makes 2 1/2 dozen bars.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com or send a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy baking!

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