Toll House Chocolate Chip Cookies

This is the recipe that is on the back of every yellow bag of Nestle’s chocolate chips.


2 1/4 C AP flour

1 t baking soda

1 t salt

! C (2 sticks) butter, softened

3/4 C sugar

3/4 C packed brown sugar

1 t vanilla

2 large eggs

2 C (12 oz) semi sweet chocolate chips

1 C chopped walnuts


Preheat oven to 375 deg.

Combine flour, baking soda and salt in a small bowl.

Beat butter, sugars and vanilla in a large bowl till creamy.

Add eggs, one at a time, beating well.

Gradually beat in flour mixture.

Stir in chocolate chips and nuts.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9-11 mins or until golden brown.

Cool on baking sheets for 2 mins.

Remove to wire racks to cool completely.

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Baked French Fries


1 lb new potatoes (or russet potatoes), cut into 1/4-1/2-inch-thick sticks
2 T olive oil (I use less)
1/4 t salt
1/8 t pepper

Arrange oven rack at lowest point.

Place a large rimmed baking sheet on rack and preheat oven to 500 deg.

In a large bowl, toss together all ingredients.

Spread potatoes out on the preheated baking sheet, return to the lowest rack, and roast until slightly golden and crispy, about 15 mins.

TossĀ  and stir potatoes around, reduce oven to 425 deg, and bake for 10-15 min more till golden and crispy.

Serve immediately.

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Fig Jam


7 C cut up and mashed brown turkey figs (cut lengthwise into quarters, and mashed)
4 C sugar
1 C orange juice
1/4 C lemon juice
2 t grated or finely chopped lemon zest
1/2 inch piece of ginger, thinly sliced
2″ piece of cinnamon stick
4 T pectin
1/2 t butter


Wash and heat dry 10 1/2 pt canning jars in the dishwasher.

Place all ingredients in a deep pot on medium-high heat.

Stir till it comes to a low boil.

Reduce heat to medium-low, and let jam simmer for about 20 min, stirring intermittently but often.

Remove from heat and let jam sit for 20min.

Remove the cinnamon stick and pieces of ginger.

Fill the jars to 1/4″ from the top.

Check for any air bubbles – if present use a clean knife or spatula to allow air to escape.

Cover with canning lids and rings and process in water bath.

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