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Chocolate Chip Cookies

(Jim Lenhart) Yields: 60 cookies
Preparation: 15 minutes | Cooking time: 9 minutes |Cooling time: 15 minutes
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups (12 oz. pkg) semi-sweet chocolate chips
  • 1 cup chopped nuts
  1.  Preheat oven to 375 degrees.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. 
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually beat in flour mixture. 
  6. Stir in chocolate chips and nuts.
  7. Drop by rounded tablespoon onto ungreased baking sheets.  

Bake for 9-11 minutes or until golden brown.  Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.

**For high altitude baking (5200 feet), increase flour to 2½ cups.  Add 2 teaspoons water and reduce both granulated sugar and brown sugar to 2/3 cup each.  Bake drop cookies for 8-10 minutes and pan cookies for 17-19 minutes.


Creamy Oriental Dressing

Three cups mayonnaise
One half cup soy sauce
Three quarter cup granulated sugar
One quarter teaspoon white pepper
One and one tablespoon black sesame seeds
One tablespoon sesame oil

Whisk all of the ingredients together until well blended. If consistency is too thick, whisk in a few drops of water at a time, until you get the consistency you desire. Makes 4 cups.     


Sweet and Sour Chicken

Eight pieces of boneless chicken thighs
One eighth cup of Aloha shoyu
One-teaspoon garlic minced
One-teaspoon ginger minced

Marinate chicken in shoyu, garlic and ginger for at least one hour. Bake at 350 degrees for 30-35 mins. Pour sweet sour sauce over chicken.

Sweet & Sour Sauce
One cup sugar
One half cup ketchup
One half cup vinegar
One half cup water
One quarter cup orange marmalade
Two tablespoons pineapple juice
Two teaspoons Aloha shoyu
One and one half teaspoons minced ginger
One teaspoon minced garlic
Two tablespoons cornstarch blended with one and one half tablespoons water

Blend cornstarch and one and one half tablespoons water to form a paste; set aside. In a saucepan, combine remaining ingredients. Bring to a boil and add cornstarch paste. Reduce heat and simmer, stirring frequently, until thickened. Makes one and one half cups.