Dorothy you have made some fantastic reviews and tehy should be put together as well! Cheers Twinkle

Barb posted this back in 2007, so I might be the last person on the BB to try them, but I made them this morning and they are GREAT!  Well worth reviving this recipe. I was unsure about them, so I went looking on the Epicurious.com site to see if I could rouse the recipe from Gourmet, but they don't have it on there.

The recipe is slightly odd in that it has NO baking powder or baking soda, lots of butter and a fairly small amount of sugar (compared to most other choc chip cookie recipes). Trust me, this one is GOOD!

I made 64 cookies out of it, using my cookie scoop. Refrigerating the dough ahead of time is a must. The 2 cups of chips is the perfect amount. I did use the unsalted butter and the 1 tsp. salt as called for, but if you use salted butter I would reduce the salt to 1/2 tsp. because these are slightly salty. This makes them a combo sweet, salty, chewy in the middle, crunchy on the edges....just great!

At that size, I baked them at 375 degrees for 12 minutes. Perfect!

We have packed these in little snack-sized ziplocks for Valentines for my son's classmates. He will be popular!

Here's her post, from 2007:

(Deb's) Heloise's Olive Spread/Dip

6 ounces cream cheese (regular or low-fat), softened (Deb and I both used 8 oz. I used regular)
1/2 cup mayonnaise or light mayonnaise (I used Kraft regular)
1 cup chopped green salad olives (bits and pieces of green olives in a jar with pimentos)
2 tablespoons liquid from salad olives
Dash of ground pepper
1/2 cup chopped pecans (I toasted them in the microwave)

Combine the cream cheese and mayonnaise in a medium bowl and mix well. Add the liquid from the salad olives and the pepper, then mix. Next, fold in the pecans and salad olives. Now you're ready to spread it on crackers for a delicious snack or make a sandwich using it with lettuce and tomato. If you use light cream cheese, the mixture will not be as creamy, and you might need to add a little extra mayonnaise. The mixture might be a little thin at first, but it will thicken, and it can be kept in the refrigerator for two weeks.

-Heloise


deb's note: I use 8 oz. cream cheese vs. the 6 called for in the recipe. I also toast the pecans.

I am glad to hear everyone is re-discovering this!

I have made it at least 40-50 times in the last several years (that is not an exaggeration!). I always make it in a 13x9, which I find works perfectly.  I add 1/4 tsp. onion powder and 1/4 tsp. garlic powder along with the salt, for added background flavor. Neither predominates, but if you do a side-by-side taste test (yes, I am nutty enough to have done this), you will think the one with the onion/garlic is better, I predict.   I also usually use whole milk. We drink 1% milk, but for this, I buy a separate quart of whole milk, because it is just better. I also like to use extra sharp cheese if it is available.  

This makes a great, chewy version that I prefer! (One of my kids asks me to alternate and make a creamier version sometimes, but my husband prefers this version as well.)  Kid, you're out of luck!

This is my absolute favorite way to make mac n cheese, because it is falling-off-a-log easy, and so good! We fight over the leftovers.   When I bake it up, I cool it and cut it into squares or rectangles and put it in a Tupperware, and we all snarf it up for lunch and whatnot for the next few days.  

If you have been on the fence about this, slide off! 

Try it!  I promise you will be impressed!

Thank you Susan!  Thank you Tria for reposting!

Oven Baked Macaroni and Cheese

Melt 3 TBsp. margarine in a 2 quart baking dish (I used pyrex dish)
Add 2 1/2 cups UNCOOKED elbow macaroni (mix together)
Add 1/2 tsp. salt, pepper to taste
3 cups shredded cheese..toss lightly together
Pour in 1 quart of milk DO NOT STIR...DO NOT COVER

(I  usually add a little more grated cheese on top - then sprinkle a little more black pepper (freshly grated) over the top before putting into the oven.   Sometimes I sprinkle a little crushed red peppers over it also - adds a nice bit of "heat"!   Tria)

Bake at 350 degree for 1 hour

Made it by whirling in a blender (I recommend this!). It doesn't pulverize the capers into nothingness, which is what I expected it to do. They whirl arouind and get crushed and somewhat incorporated, but there are still lots of big caper chunks.

I used only 1/4 tsp. salt, and I recommend that amount. For me, 1/2 tsp. of salt in that small amount of dressing would be too much. So suit yourself, but start off slow.   I also didn't have any *seasoned* rice vinegar, so I looked to see how it differed from regular rice vinegar, and seasoned rice vinegar has sugar and salt in it. So I added a couple of pinches of sugar and called it a day.

Good, versatile dressing. Would also be good on a spinach salad with hard-boiled egg slices.  I am going to try it on cooked chard.

I used ordinary yellow onions, and I agree with those who said it needs longer in the skillet. I cooked it 20 minutes on a simmer, uncovered, to thicken it completely, and I love it!  Very good flavor!

I used 1/4 tsp. chili powder and 1/8 tsp. cinnamon.

Keeper! 

New York Push Cart Onion Sauce For Hot Dogs: Posted by Twinkle30.

Ingredients:
2 onions sliced 1/4" thick
2 Tbe Vegtable Oil( Used Olive Oil)
1/4 cup Ketchup
Pinch of cinnamon, and chili powder
Dash of Hot Sauce and Salt
1 cup water.

Saute the onions for about 7 minutes. Add the ketchup, cinn, and chili powder, salt and hot sauce. Add the water and bring to a boil. Lower the heat and simmer for 10 minutes. ( I cooked it longer and it got nice and thick)

* Add more Hot Sauce to your liking for more heat. Bet it is even better today.

* This would be good to cook Ribs in too. Just as a base, then finish up with your regular mop sauce. This stuff is wonderful. Now I am thinking a meatloaf sauce. ~Janie~

Here's the one I make...love it!  Am a real coconut fan.

It is a blender version, and has a couple of tweaks. 

DorothyR's Impossible Coconut Pie

 4 eggs

1/2 cup granulated sugar

1/4 cup butter, melted

1/2 cup biscuit mix (such as Bisquick)

2 teaspoons vanilla extract

1/2 teaspoon almond extract (optional)

2 cups milk

1 cup flaked sweetened coconut (can use 1 1/2 cups)

Coat a 10-inch pie plate with non-stick spray and set aside. Heat oven to 350 degrees. Put eggs, sugar, melted butter, biscuit mix, vanilla and milk into blender container and blend 1-2 minutes, until well combined. Pour into prepared pie pan. Let set about 5 minutes, and then sprinkle on coconut.

Bake 40-50 minutes. Serves 8.

If you love cilantro, you’ll flip for this

 I made this the other week, and I’ve been eating it on everything. It’s a very fresh tasting, bright green, saucy sauce, and I’m hooked. This is for cilantro lovers.  

DorothyR's Cilantro Salsa

Serve as a sauce to dip plain tortilla chips in, as a condiment to sprinkle on baked nachos, baked enchiladas or inside a fish taco, as a sauce for steamed fresh vegetables (try it with an artichoke!), to season your hard-boiled egg...your imagination is the limit.

1 jalapeno, seeded and chopped

1 large bunch cilantro (big stems discarded), washed and chopped

1 large garlic clove, chopped

1/4 cup water

1/2 cup best-quality extra virgin olive oil

1/4 teaspoon ground cumin

1/2 teaspoon ground coriander

2 green onions, including green part, chopped

Juice of 1 lemon, to taste (be careful of adding too much)

Salt (start with 1/4 teaspoon and add more to taste if desired)

 

Combine all ingredients in blender and puree until very smooth, for a minute or more. If you want it hotter, add the seeds from the jalapeno instead of discarding them. Lemons differ greatly in size and juicy qualities, so add lemon juice sparingly, tasting as you go, until it suits you. Store in a jar in the refrigerator.

Makes about 1 1/4 cups or so.

This pie is great!

The crust is very good (don't be afraid of it even if it sounds like an unusual way to make a crust, with oil and milk). The rolling technique between 2 sheets of waxed paper works perfectly for this texture of crust.  I sprinkled coarse sugar on top, which looked very pretty. This is a pretty pie!

I used a 10-inch pie dish, because I hate spillovers.

Love rhubarb.

Dorothy

For some reason, I was tickled by this recipe, so I made it tonight!

Very good!

Don't repeat my mistake and pipe them too close together. They need at least 1.5 inches between each cookie.

They taste wonderful, though, even if you have to crack them apart because you piped them too close together and they all fused.  

Not that I would know.  Dorothy

Made this and it is sooooo good! Used Meyer lemons instead of regular, used agave instead of honey, and whirled it with my immersion blender to make it creamy. Had it on a coleslaw mix, and am looking forward to trying it on fish!  Highly recommend this!

--DorothyR 

WASH lemon, cut in half and remove any seeds with the tip of a knife. Rub lemon halves and garlic cloves liberally with 1 teaspoon oil. Place in a small baking dish in a 400-degree oven. Roast 25 to 30 minutes, until lemon halves are soft and brown around the edges. Remove from oven and set aside until cool enough to handle.

SQUEEZE lemon juice and pulp into a small bowl. Squeeze garlic out of the husk into the bowl. Add Dijon mustard, honey, salt and any cooking juices from the pan and whisk together.

WHISK in remaining 3 tablespoons oil, starting slowly by drops and moving up to a thin stream. Taste and adjust seasoning.

SET aside until ready to mix with tossed salad. Goes best with a salad that includes some sweetness, such as dried cranberries or mandarin oranges. Leftovers are great with tuna salad.

Kay,

Made these and you are right, they are YUMMY! Love them!

I upped the vanilla to 1/2 tsp. and added 1/2 tsp. lemon extract, as well (following your idea), and that was good!   Next time I will leave out the vanilla and increase the lemon to 1 tsp. I think it can handle it.

I also dredged the cookies in powdered sugar when they were piping hot, right out of the oven, and it stuck very well. 

I like your orange idea, as well.

Everyone should make these! 

Lemon Cooler Cookies
(from USA Weekend May 16-18, 2008)

1 c. bleached flour
3/4 c. confectioner's sugar, divided
1 tsp. finely grated lemon zest
8 Tb. salted butter, softened
1/4 tsp. vanilla extract

 Adjust oven rack to lower-middle position and heat oven to 350º.
 Mix flour, 1/4 c. confectioners' sugar and lemon zest in a medium bowl. Add butter and vanilla; beat (or simply mix with hands) until ingredients form into a dough.
 Drop dough by generous teaspoons onto parchment-lined cookie sheet. Bake until cookie bottoms are golden brow, about 15 min. Transfer cookies to wire rack to cool completely.
 Place the remaining 1/2 c. confectioners' sugar in a quart-sized zipper-lock bag. Working a dozen at a time, drop cookies into the sugar; shake to coat. The lemon cookies can be stored in an airtight tin for up to 1 week.

Makes about 2 dozen cookies.

I made this and it is VERY GOOD!

I didn't have that exact cake mix, but I did have a Betty Crock vanilla cake mix, and that was great. I added 1/4 tsp. almond extract to it.

I didn't have apricot jam, but I did have homemade peach jam. A fine substitution.

I would also watch the broiling time...mine was starting to burn at 5 minutes, so watch yours closely.

This is very tasty!  Use whatever cake mix you have on hand.....