Monthly Archives: December 2013

cookiesEveryone has different pallets and tastes when it comes to foods.  When I first found the original recipe for my chocolate chip cookies, the ingredients seemed overwhelming to me.  So after the first time baking and tasting, I knew it needed an adjustment.  Texture is one of my important issues when baking.  I’m not happy with a cookie that you can hit against the kitchen table and it makes a loud sound.

The holiday season is my busiest time of the year because of the importance of my cookies to family and friends.  I would say it started over 30 years ago when I came upon a recipe that sounded delicious.  Once I tweaked it to what I consider, perfecto, well, you know the rest!

So I’m doing a blog in order to let all of you try baking my recipe to see if your family and friends like it as well as mine.  Happy Holidays and Best Wishes for the New Year.

Aunt Linda’s

Chocolate Chip Cookies

2 Cups Butter

2 Cups Sugar

2 Cups Brown Sugar

4 Eggs

2 Tsp Vanilla

Stir together butter, sugar and brown sugar.  Stir ingredients by hand.  Do not use an electric mixer.  Add eggs and vanilla and set aside.

MIX in Separate Large Bowl 

1 Tsp Salt

2 Tsp Baking Soda

2 Tsp Baking Powder

4 Cups Flour

5 Cups Oatmeal (powderize your five cups of oatmeal)

12 Ounces of Chocolate Chips

Mix salt, baking soda, baking powder and flour in large bowl.  Blend in your powderized oatmeal. Pour small bowl into large bowl, and stir by hand until blended. Add your chocolate chips.

Form cookie dough into golf-ball size and placed on a greased cookie sheet about 2 inches apart and cook in the oven at 350° for 13-15 minutes depending on your oven.  Don’t let cookies brown or they may be overcooked.  If you make the golf-ball size cookies, you should get approximately 48 cookies out of the batch.

 

Linda DubeAbout the author: Linda is an agent with RE/MAX Legacy and is well known for her cookies through family, friends, brokers and others.  You can learn more about Linda on her website:  www.LindaListsAndSells.com

 


bucheIt is the holiday time of the year once again, and traditions are what make those holidays joyful and memorable. For me Christmas is a religious holiday but also a tradition where our family gathers around the manger and the Christmas tree, exchanges presents, has dinner and finishes with “Bûche de Noel”. If I change any one of these traditions my son comes to me and objects. So this year he has decided to take the reins of my old traditions and he won’t let me change them…

My favorite tradition or I should say the one I have been always known for is my “Bûche de Noel”. In 9th grade one of our activities was making a “Bûche de Noel”.  I used to bake 10 to 15 Yule logs and give them out as presents. For this occasion I will share my favorite recipe with you.

If you have a favorite dessert or a tradition please share it with us. Let us make a great Christmas Recipe book from great homes.

Bûche de Noel

  • 5 eggs
  • 1 cup of sugar
  • Pinch of salt
  • 1 cup of flour
  • 1 tsp. baking powder
  • 1 tsp. Vanilla

1. Separate egg white from egg yolk in 2 bowls.

2. Beat egg whites with 4 tbsp. of sugar and a pinch of salt until stiff.

3. Beat egg yolks, vanilla and the remaining sugar until they are pale yellow.

4. Pour Egg whites over egg yolks.

5. Mix egg yolks batter to the egg whites. (Do not use mixer).

6. Add flour and baking powder and mix lightly to blend in.

7. Heat oven at 350.

8. Pour the dough in jelly roll lined with parchment paper.

9. Bake for 10 to 15 minutes.

10. Now you will need a humid towel.  Flip your cake over the towel, remove the paper and roll with the towel. This is done when the cake is hot.

11. When you are ready to decorate unroll your cake, put your cream, roll again and decorate with the rest of the cream.

Cream

  • 2 sticks of butter
  • ¾ cup Sugar
  • 1 tsp. Vanilla extract
  • 3 eggs
  • ½ cup of semisweet chocolate chip or bites (4 to 5 ounces)
  • 1 to 2 tablespoons Rum

1.  Separate egg yolk from egg white.

2. Beat egg yolks, vanilla, rum and sugar in a double boiler until the sugar melts and it is fluffy.

3. Let the egg yolks cool off.

4. Add the butter and beat until you have a smooth consistency.

5. Melt chocolate, let it cool off and mix in the batter.

6. Beat 1 egg white and mix in.

7. Unfold your “Bûche de Noel” put half the cream.

8. Roll and decorate with the rest of the cream.

Good Luck

Happy Holidays to all of you and hope you keep at least one tradition with your family. Don’t forget to share your favorite recipes.

 

JanineAbout the Author: Janine Elkhoury is a Realtor at RE/MAX Legacy and enjoys making her Bûche de Noel around the holidays.  You can learn more about her on her website www.mahomesonline.com