Foothills House Sweet Dreams Cookies Food

FOOTHILLS HOUSE SWEET DREAMS COOKIES

Steps:

• Cream butter and mix in brown sugar, egg and vanilla. Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture. Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.). Refrigerate until dough is firm. Preheat oven to 375ºF. Lightly grease baking sheets. Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar. Arrange on prepared baking sheets at least 2" apart. Bake 10 minutes. Cool 5 minutes on the sheets before transferring to racks to cool completely. Store in airtight container.

FOOTHILL HOUSE SWEET DREAM COOKIES

Steps:

• 1. Using mixer, cream butter. Beat in brown sugar, egg and vanilla. Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture. Fold in chocolate chips and nuts. Refrigerate until firm. (Can be prepared a day ahead.)
• 2. Preheat oven to 375. Lightly grease baking sheets. Break off small pieces of dough, roll into 1-inch rounds. Dredge in powdered sugar.
• 3. Arrange on cookie sheet, spacing at least 2 inches apart. Bake 10 minutes. Let cool at least 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.

FOOTHILLS HOUSE SWEET DREAMS COOKIES

Steps:

• Cream butter and mix in brown sugar, egg and vanilla.
• Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
• Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
• Refrigerate until dough is firm.
• Preheat oven to 375ºF. Lightly grease baking sheets.
• Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
• Arrange on prepared baking sheets at least 2" apart.
• Bake 10 minutes.
• Cool 5 minutes on the sheets before transferring to racks to cool completely.
• Store in airtight container.

CREAM BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Butter baking sheet or square baking pan.
• Sift first 4 ingredients into large bowl.
• Fold in enough cream to make soft dough that can be handled easily.
• Turn out onto floured board and knead about 1 minute.
• Pat to 1/2- 3/4 inch thickness.
• Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch).
• Bake until golden, about 15- 18 minutes.
• Serve hot.

DECADENT FRENCH TOAST SOUFFLE

Steps:

• Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
• Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
• In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
• Sprinkle with cinnamon.
• Cover and refrigerate overnight.
• In the morning, remove from refrigerator. Preheat oven to 350 degrees.
• Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
• In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
• Sprinkle with powdered sugar and chopped pecans.