Chocolate, Chocolate Chip (or M&M) Cookies

From Jill Dorrough

 1 cup butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 c all purpose flour

2/3 cup cocoa

3/4 tsp baking soda

1/4 tsp salt

2 c semi-sweet chocolate chips (can substitute mini m&ms or green mint chips)

1/2 c coarsely chopped nuts (optional)

Heat oven to 350F. In a large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until just set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

French Baguettes

 From the Food Nanny via Jill Dorrough

• 1 1/2 cups warm 105-115 degrees water, divided
• 1 1/2 tablespoons 2 packets active dry yeast
• 2 teaspoons sugar divided
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• Melted butter for brushing on loaves (optional)

1. In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.

2. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

3. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
4. Meanwhile, preheat the oven to 450 degrees and place a shallow pan of water in the bottom of the oven to create stream (see the beginning of the chapter) Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.

Whole Wheat Pumpkin Chocolate Chip Bread

From Jill Dorrough

1 large can Libby’s pumpkin purée 

3 eggs

3 cups sugar

3/4 c canola oil

3 3/4 c whole wheat flour

2 1/4 tsp salt

2 1/4 tsp cinnamon

3/4 tsp cloves

1 TBSP baking soda 

12 ounce bag of chocolate chips 

Bake 350 for 1 hour—2 large loaves

45 minutes for 7 mini loaves