For years I was hard boiling my eggs way too long to the point that after you peeled the shell and cut them they not only smelled bad but the yellow had darkened (greenish) and was not pleasant to look at. Well, no more! My husband realized what I was doing wrong and explained that the eggs shouldn’t look like that and it was because of overcooking.
The perfect boiled egg:
After placing the eggs in a saucepan with cold water, set the heat on high and the timer for 20 minutes. Remember when the time is up you must cool them quickly in cold water so the shells will come off easily. That’s it, perfect eggs every time!
I named this Chocolate Chip cookie recipe after the creator who was our neighbor when I was a child. One day I was at her house because she had a son that was my age that I played with often and as luck would have it, Alice had just finished baking a batch of Chocolate Chip cookies that were fresh out of the oven, smelled delicious and of course we were offered some. Man oh man were they good! I went home and told my mother about them and at some point she was able to get Alice’s recipe which has now been in our family for decades. Heavenly
- 1/2 C margarine (Land o Lakes 100%)*
- 1/4 C granulated sugar
- 1/2 C light brown sugar
- 1/4 tsp vanilla
- 1 egg
- 1 C + 2 T flour
- 1 T milk
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 C (6oz.) Nestle Semi-Sweet Morsels
- nuts/raisins optional
Preheat oven 375ºF
Cream the margarine, add white sugar, brown sugar and vanilla and beat until smooth. Add egg, milk and blend, then mix in flour, salt and baking soda. Stir in chocolate morsels by hand. Drop by tablespoon onto lightly greased cookie sheet. Bake at 375º for 10-12 minutes, add additional time if using an air-bake cookie sheet. Leave cookies on cookie sheet for 2 minutes before removing to cool on wire rack. Makes 2 1/2 dozen cookies.
*I had not made this chocolate chip recipe for several years and did not like the way they turned out recently as they were not flat and crispy like the original. After double and triple checking the recipe there was only one thing left… the brand of margarine.
I had been using Blue Bonnet margarine for baking and cooking and noticed that when it was heated in a pan for frying it would “spit”. After reading the label on the Blue Bonnet margarine I found that it had 80 calories per tablespoon with obviously water added which caused the spitting. It also affected the chocolate chip cookies in causing them to rise and be soft which I did not want. My last batch of the chocolate chips turned out much better by using Land 0 Lakes 100% margarine and does not “spit” when melting in a fry pan. Now I will only purchase Land o Lakes margarine for baking and cooking and I am so happy that I finally figured out the problem
Have you had a similar experience?
Fresh out of the oven homemade chocolate chip cookies with a glass of milk – what could be finer!
Homemade creme fraiche
You will find that some of my recipes ask for Creme Fraiche so I would like to give you some information on what is and why I like to use it. Creme Fraiche originated in France and is at least 28% milk fat which has been slightly soured with bacterial culture. It is slightly tangy and slightly nutty in taste but so much better than the sour cream we are familiar with. Wikipedia has a very good definition if you care to learn more.
Creme Fraiche is used in some Western European countries including the Scandinavian countries which is how I became aware of it. It is available in the U.S. but hard to find in many areas and quite expensive. Our neighborhood grocery was able to special order a case for us which we were able to freeze with no problem. But… we now make our own because it is sooo easy to make and saves money
Thickened and ready to use
Creme Fraiche ingredients:
- 8 oz. regular or heavy whipping cream (pasteurized)
- 1 T buttermilk
Heat the pasteurized whipping cream in a saucepan to warm to touch. Stir in the buttermilk, pour into a jar or container and cover with a cloth. Let sit at room temperature 6-12 hours or until it starts to thicken to the consistency of yogurt. It can then be placed in the refrigerator with a tight lid and will keep for up to 10 days. The Creme Fraiche will continue to thicken in the refrigerator and will become a bit more tangy as it sits. If needed or desired in your recipe, it can be whipped – cool!