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Judy Dyke

Food Court 8-28

Seventy-five years ago, the Nestle Toll House Morsel hit the shelves of our grocery stores. It’s difficult to believe that delicious little chocolate chip is 75 years old. I thought you might enjoy a few recipes featuring this 75-year-old icon. Enjoy!

Chocolate Chip Oatmeal Crème Pies

1 1/4 cups old fashioned oats

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup sugar

2 tablespoons molasses

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 1/2 cup marshmallow fluff

Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside. In a large bowl, beat butter and sugar at medium high speed with an electric mixer until fluffy, about 3 minutes. Add molasses, egg and vanilla, beating until smooth. Reduce speed to low. Add flour mixture, 1/4 cup at a time, beating until combined. Stir in chocolate chips. Spoon dough by heaping teaspoonfuls onto prepared pans, spacing 3 inches apart. Bake until edges begin to brown, 8 to 10 minutes. Cool 4 minutes on pans. Transfer to wire racks and let cool completely. Spread 2 teaspoons of marshmallow onto flat side of 1 cookie. Top with another cookie, flat side down. Press together tightly to form a sandwich. Repeat with remaining cookies and marshmallow.

Chocolate Chip Pumpkin Cake

3/4 cup butter, softened

1 1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 15-ounce can solid pack pumpkin

1 cup (6 ounces) semisweet chocolate chips

2 1-ounce squares unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon. Add to the creamed mixture alternately with pumpkin. Fold in the chocolate chips. Divide batter in half, stir melted chocolate into one portion. In a well greased 10-inch fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans, top with pumpkin batter. Sprinkle remaining pecans. Bake at 325° for 65 to 70 minutes or until a toothpick inserted near center comes out clean. Cool for 15 minutes before removing from pan to wire rack. Serves 12.

Original Nestle Toll House Chocolate Chip Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House semi-sweet chocolate morsels

1 cup chopped nuts

Preheat oven to 375°. Combine flour, baking soda and salt in small bowl. Beat butter and granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Per cookie, 110 calories, 7 g fat, 14 g carbs, 1 g fiber, and 2 g protein.

Monster Cookies

3 eggs

1 1/2 cups brown sugar

1 cup white sugar

1 teaspoon vanilla

1 teaspoon syrup

2 teaspoons soda

1 1/2 cups peanut butter

1/2 cup butter

4 1/2 cups quick oatmeal

1 cup M & M candies

1 cup chocolate chips

Mix all ingredients in order. Bake 12 minutes at 350°. Do not over bake. Cool 5 minutes on cookie sheet.

If you need to reach me, my email is judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.