Ingredients:
Step 1:

• 1 teaspoon vanilla
• 2 cups sugar
• 3 eggs
• 1 cup buttermilk
• Combine above ingredients well and set aside.

Step 2:

• 6 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder

Directions:

• In a separate bowl, combine above ingredients well, then mix both sets of ingredients together well and refrigerate for 1 hour.
• Preheat oven to 400°F when ready to bake. Drop by teaspoonfuls onto greased baking sheet and bake until edges are lightly golden brown (this depends on the size and thickness of the cookies being baked).
• Average sized cookies will take 10-12 minutes. Watch carefully and do not over-bake.

Ingredients:

• 1 cup sugar (220 g)
• 1/3 cup (75 g) butter, softened
• 1 large egg
• ½ cup (55 g) all-purpose flour (- perhaps a little more)
• ½ cup (50 g) unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 6 oz (170 g) semisweet chocolate chips

Method:

• Preheat oven to 375 deg F (190 deg C).
• Using an electric mixer, cream butter with sugar, add the egg and mix for one minute.
• Add vanilla, baking soda, flour and cocoa and mix well.
• Add chocolate chips.
• Place the dough in the refrigerator for at least 30 minutes.
• Drop by rounded large tablespoonfuls onto an ungreased cookie sheet.
• Bake the chocolate chip cookies for 8 to 12 minutes. Always try first with 1-2 cookies to check whether the dough is OK. You might need to add a little more flour.
• Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.
• The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above).

Variations:

• You may also add nuts, smarties or chopped white chocolate in addition to the chocolate chips.

Ingredients:

• 2 1/3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 sticks (1 cup) butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 4 tablespoons Kahlua Vanilla Rum
• 1/2 teaspoon vanilla bean paste (optional)
• 3 small or 2 large eggs
• 2 cups chocolate chips or chunks
• 1 1/4 cup walnuts, pecans or Macadamia nuts, chopped
• 1/2 cup raisins, Craisins or dried cherries, chopped

Preheat oven to 375°F.

Before Baking:

• Remove butter and eggs from refrigerator about 20 minutes before baking. Soak raisins, Craisins or dried cherries (or a combination of these) in 4 tablespoons of Kahlua Rum for 1 hour before using. After dried fruit have soaked up the rum, measure two tablespoons of rum/raisin liquid and reserve to add to cookie dough.
• Cut sheets of Reynolds Parchment Paper to fit the cookie sheets that will be used. The paper helps to keep the bottoms of the cookies from becoming too browned and the cookies slide off the hot sheets easily, making clean-up a breeze.

Making the Cookies:

• In the bowl of an electric mixer, beat together butter and the two kinds of sugar until creamy. Add one egg at a time, beating after each one is added. Stir in 2 tablespoons of vanilla rum and the bean paste.
• On a piece of Reynolds Parchment Paper, sift together flour, baking soda and salt. Folding paper in the center, gradually pour flour mixture into the mixer bowl while mixing at the lowest speed. Mix only until combined; do not over-mix or the cookies will be tough.
• Using a wooden spoon, stir in chocolate chips, chopped nuts and dried raisins/fruit.
• Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons.
• Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack or flat cool surface.
• Variation: Drizzle or dip cooled cookies with tempered chocolate or dipping chocolate.
• Makes 50-60 cookies, depending on size.

Note Most of the alcohol evaporates during baking, but you may substitute the rum with 1 teaspoon vanilla extract in 1 1/2 tablespoons of water in this recipe, if desired.

Ingredients:

• 50 large sized circular crackers
• 1 can condensed tomato soup
• 3 cloves garlic, peeled
• 4 tablespoons Parmesan cheese, grated
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 3/4 lb sharp PepperJack cheddar cheese, thinly sliced

Directions:

• In a blender or food processor, blend garlic until smooth; add soup (do not add water), cheese, oregano and basil, process for 1 minute.
• Let mixture stand at room temperature for 30 minutes.
• Preheat oven to 400°F for 15 minutes before baking.
• Spread the center of each cracker with a small amount of the tomato mixture. Top with a slice of cheddar cheese. Place on cookie sheet and continue until all ingredients are used.
• Bake for about 3-5 minutes or until cheese melts, depends on size of cracker used. Watch closely as these burn easily.

Ingredients:

• 2 eggs
• 6 oz butter
• 1/2 tsp salt
• 1 Tbs vinegar
• 1 cup brown sugar
• 2 1/2 cups plain flour
• 1 tsp vanilla essence
• 1/2 tsp baking powder
• 1 level tsp bicarb soda
• 1 cup walnuts chopped
• 1 cup unsweetened canned milk

For the Frosting:

• 4 oz butter
• 1 lb sifted icing sugar
• 1/4 cup boiling water

Method:

• In a large bowl cream the butter and brown sugar until light and fluffy and then add eggs and mix well.
• Flavour with vanilla and stir in vinegar and milk.
• Sift the flour, soda, baking powder and salt and add to the creamed mixture and mix well and then add the nuts.
• Drop dessertspoon fulls onto a greased shallow oven tray leaving a little room for the biscuits to spread.
• Bake the Butterscotch Biscuits in a moderate oven 350 degrees for around 15 minutes or until browned and firm to touch then cool.

For the frosting:

• Place the butter in a small saucepan and cook over medium heat until it turns a golden colour.
• Gradually add the icing sugar and enough boiling water to make a good consistency, the frosting should hold it shape.
• Spread a little on top of each of the Butterscotch Biscuits and add a piece of walnut if liked.
• Enjoy your freshly made Butterscotch Biscuits!