Fall Celebrations!

House additions!
We replaced our back screen door and interior door this week.  It gives us a lot more light in the kitchen and nice air to come in. 

  60th Birthday Fun!  A big thank you to all who helped with our birthday celebration.  The food was delicious and the time with family was special!

Nana’s Chocolate Chip Cookies

I’ve definitely been copying and pasting these cookie recipes!

The one I am sharing is a famous one in my family. If you participated in eating the lunch my Grandma Carol provided on our wedding day, I have no doubt you will remember these cookies! If you didn’t get one, it’s possible because they didn’t last long! They never do! I don’t make cookies often, but these are my go-to. I get compliments on them every time. The trick is about the same as every other cookie – don’t over bake! Enjoy!

1 cup shortening
1 cup butter
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
3 eggs
1 tbsp vanilla
5 1/4 cups unsifted flour (I usually use more like 4 1/2 - 4 3/4 cups)
1 1/2 tsp salt
1 1/2 tsp soda
1 large package chocolate chips
(nuts are optional)

Combine shortening, butter and sugars. Stir until well blended.
Add the eggs and vanilla and mix well.
Combine flour, salt and soda together, then add to the batter.
Mix until well blended. It will look like it is too much flour mixture, but it will eventually stir in.
Then add chocolate chips and nuts and stir.
Drop spoonfuls onto a cookie sheet that has been lined with parchment paper (the parchment paper is one of the secrets!).
Bake at 375* for 7 – 10 minutes and no more. Take them out before they look done. My oven is 7 minutes and my Grandma’s is 10, so it will vary by oven.

Enjoy! This makes a lot, so feel free to freeze the leftovers or bring them to our house :)

A Johnston Favorite

Angel Food Cookies

1 c. crisco
1/2 c.  white sugar
1/2 c. brown sugar
1 egg beaten
2 t. salt(I don't usually put this in.)
2 c. flour
1 t. soda
1 t. cream of tartar

Mix sugar and crisco.  Add beaten egg.  Add sifted ingredients, mix well.  Stir in 1 t. vanilla.  Roll dough into small balls.  Dip top in water, then sugar, turn sugar side up and place on greased cookie sheet.  Bake in 350 degree oven for 15 minutes or less.

Yields 4 dozen cookies.

Chocolate Malt Bars from Shooks

1/3 c margarine or butter, softened
1/2 c sugar
1 egg
1/2 c instant malted milk powder
1/4 c milk
1 t vanilla
1 1/4 c all purpose flour
1 t baking powder
1 c malted milk balls, coarsely chopped

1 recipe Quick Fudge Frosting
1/3 c malted milk balls, coarsely chopped

In a large mixer bowl beat margarine or butter and sugar with an electric mixer on medium speed till light and fluffy.  Add egg, malted milk powder, milk, and vanilla.  Beat for 2-3 min more or till thoroughly combined.

In a small bowl stir together flour and baking powder.  With mixer on low speed, gradually add flour mixture to the sugar mixture, beating for 2-3 min or till thoroughly combined.  Fold in the 1 cup milk balls.  Spread the mixture into a greased 9x9x2 baking pan.  Bake in a 350 oven for 25-30 min or till a toothpick inserted near the center comes out clean.  Cool bars on a wire rack.  Frost cookies with quick fudge frosting and sprinkle the 1/3 cup malt bars on top  Makes 16 bars.

Quick fudge frosting:
In mixer bowl combine 2 1/2 c sifted powdered sugar and 1/4 cup unsweetened cocoa powder.  Add 1/4 c margine or butter, 3 T boiling water and 1/2 t vanilla.  Beat with an electric mixer on low speed till combined.  Beat 1 min on med speed.  Cool 20-30- min or till spreadable.