Friday, August 29, 2008

Just-Like-Mom's Chocolate Chip Cookies

  1. 2 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 cup butter or margarine
  5. 1/2 cup SPLENDA(R) Sugar Blend for Baking
  6. 1/2 cup firmly packed light brown sugar
  7. 1 teaspoon vanilla extract
  8. 2 large eggs
  9. 1 (12 ounce) package semi-sweet chocolate morsels

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda, and salt in a small bowl. Set aside.
  3. Beat butter, SPLENDA(R) Sugar Blend for Baking, brown sugar, and vanilla at medium speed with an electric mixer until blended. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Gradually add flour mixture, beating until blended. Stir in chocolate morsels.
  4. Spoon rounded tablespoons of cookie dough onto ungreased baking sheets.
  5. Bake cookies 9 to 11 minutes or until lightly browned. Remove from oven and cool on a wire rack.

Yield: 36 servings

Recipe Provided By: SPLENDA® BRAND

Tuesday, June 24, 2008

Garlic and Parsley Frittata

Preparation - 10 minutes, Cooking time - 10 minutes


2 tbsp milk
2 eggs
1 tbsp chopped fresh parsley
1 garlic clove, crushed
pinch of dried chili flakes
1 slice white bread, torn into small pieces
sea salt and ground black pepper
1 tbsp olive oil
1 tbsp freshly grated Parmesan
watercress salad, to serve


Beat together the milk, eggs, parsley, garlic, and chili flakes, add the torn bread and some salt and pepper; set aside for 4 minutes that the bread completely softens into the mixture.

Heat the oil in a frying pan and pour in the egg mixture. Cook for 3 minutes or until golden and almost set.

Slide the frittata on to a plate, then turn the pan over on top of the plate and carefully flip over so you can cook the other side. Scatter over the parmesan.

Cook for a further couple of minutes until the underside is golden, the cheese has melted and the frittata is cooked through.

Serve with a fresh, crisp watercress salad and a glass of your favorite Chianti.

Recipe by: Gourmet Recipes

Sunday, June 22, 2008

Blueberry Cobbler

Prep: 10 min, Cook: 40 min.
  • 4 cups blueberries
  • 2 Tbs. lemon juice
  • 2 Tbs. instant tapioca
  • 1/2 tsp. salt (optional)
  • 1-1/4 cups sugar
  • 3/4 cup all purpose flour
  • 3/4 tsp. baking powder
  • 1 egg, beaten lightly
  • 2 Tbs. unsalted butter, melted

Preheat oven to 350°F. Combine first 4 ingredients and 1/2 cup sugar in a 9 inch baking dish. Set aside 5 minutes. Combine remaining sugar, flour and baking powder in a food processor or bowl and mix thoroughly. Add beaten egg and process until mixture resembles coarse meal. Sprinkle flour mixture over blueberries. Drizzle with melted butter. Bake 40 minutes or until top is golden brown and mixture is bubbly.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.