4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 tablespoon vanilla
1 (12-ounce) package (2 cups) semi-sweet chocolate chunks or chocolate chips
1 cup chopped nuts (optional)
Heat oven to 375°F.
Combine flour, baking powder and baking soda in a medium bowl. Set aside.
Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks and nuts (optional).
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets (tip: line the sheets with parchment, if you have some). Bake for 10 to 14 minutes or until light golden brown. (Do not overbake.) Let stand 1 to 2 minutes. Remove from cookie sheets.
2 cups all purpose flour
1 1/2 cups quick cooking oatmeal
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1 cup sugar
1/4 cup brown sugar
2 large eggs
1 cup milk
2 tsp vanilla extract
1/3 cup butter, melted and cooled
topping: 2 tbsp sugar + 1/2 tsp cinnamon
Preheat oven to 375F. Lightly grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, oatmeal, baking powder, salt, cinnamon and sugar.
In a medium bowl, whisk together brown sugar, eggs, milk and vanilla extract. Add to dry ingredients and stir until well-combined. Pour in melted butter and mix until butter is completely incorporated and batter is uniform.
Pour into prepared loaf pan.
In a small bowl, whisk together topping ingredients. Sprinkle the cinnamon-sugar topping over the batter and swirl slightly into the batter (just along the top) with a knife.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean and the top springs back when lightly pressed.
Allow loaf to cool in the pan for at least 15 minutes, then turn it out onto a wire rack to cool completely.
2 cups sugar
1 can (5 ounce size) evaporated milk
1/3 cup milk
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract
broken nuts (optional)
Line an 8x4x2-inch loaf pan or 8×8 pan with foil, extending foil over edges of pan. Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan.
In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238 degrees F, soft-ball stage (this should take 25 to 35 minutes). Immediately remove saucepan from heat.
Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110 degrees F, lukewarm (about 55 minutes).
Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not over-beat. Immediately spread fudge into the prepared pan.
Score into 1-inch squares while warm. Top each square with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator.
1 cup BUTTER
2 cups packed BROWN SUGAR
1 (5 oz.) can EVAPORATED MILK
1 teaspoon MAPLE FLAVORING
½ teaspoon VANILLA EXTRACT
⅛ teaspoon SALT
2 cups POWDERED SUGAR
Line an 8 or 9 inch square pan with foil and butter lightly or grease with cooking spray.
In a large saucepan over medium high heat, combine butter, brown sugar and evaporated milk. Bring to a full boil, stirring frequently. Turn heat to medium and cook for 10 minutes, stirring often.
Remove from heat and stir in maple flavoring, vanilla extract and salt. Using a stand or electric mixer, beat in powdered sugar for about 2 minutes until smooth.
Spread in prepared pan and allow to cool completely before cutting into squares.
Store in a cool place in an air tight container.