•1-1/2 cups all-purpose flour
•1 tsp baking powder
•¼ tsp salt
•1-1/3 cup milk
•½ tsp vanilla extract
•*Oil for frying (depends on your skillet size) we used canola oil, any cooking oil is welcome)
•¼ cup confectioners sugar for dusting
1.Add all dry ingredients into a sizeable mixing bowl
2.Add in eggs, milk & vanilla & whisk until fully combined & there are very little lumps
3.In a large skillet add about ½ inch oil & heat to 350 degrees - watching closely
4.Transfer batter into a large squeeze bottle - you may have to do this in batches
5.Once oil has reached frying temperature - squeeze batter into funnel cake pattern - try to keep it somewhat circular
6.Allow to fry 30-60 seconds or until golden brown - flip & cook other side the same
7.*Note- keep watch of your oil temp as this can fluctuate.
8.Once both sides are done cooking use tongs to remove & place immediately in paper sack to drain off the oil
9.Continue with remaining batter & adding to the bag
10.Once complete dust each cake with confectioners sugar before serving
11.*Some like to also add some pie filling , berry sauce or chocolate sauce
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
(optional)1 cup chopped nuts
• For a chewier cookie use more brown sugar than white sugar, but remember to minus the white sugar for what you accounted in brown.
Preheat oven to 345° F, ananananananananananananananaananananananananananananananaandand bake using middle rack of oven.
• Make sure you beat wet ingredients i.e. eggs butter and sugar in separate bowl before adding dry ingredients!
• Make sure you beat wet ingredients i.e. eggs butter and sugar in separate bowl before adding dry ingredients!• Make sure you beat wet ingredients i.e. eggs butter and sugar in separate bowl before adding dry ingredients!
• Make sure you FOLD dry ingredients into wet, DO NOT STIR, FOLD!
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan cookie variation: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Slice and bake cookie variation prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* Dough can be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
For high altitude baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
• 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Mix well in the center and pour in the milk, egg and melted butter mix
2. Heat a lightly oiled griddle or frying pan over high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
3. If you have a waffle maker you can also use the same batter.
4. By adding milk to batter along with a touch of water you can you use the same mixture for crepes.