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Mom’s Brownies

Mom’s Brownies
(Ivy Nagayama)

1½ cups unsalted butter, room temperature
2 cups cocoa powder
4 cups sugar
8 eggs, lightly beaten
3 cups flour     2 tsp baking powder
2 tsp salt
2 cups chopped nuts, your preference
1 cup macadamia nuts, chopped

  1. Preheat oven to 350 degrees.
  2. Butter a 12x18 jelly roll pan or a baking sheet with sides.
  3. In a saucepan, combine the butter and cocoa powder over medium heat, stirring until melted and combined.
  4. In a large bowl, combine the sugar and eggs.
  5. Add the cocoa mixture and mix gently.  Into another bowl, sift the flour, baking powder and salt and add a     little at a time to the wet ingredients, mixing until incorporated.
  6. Fold in the nuts.
  7. Pour batter into the prepared pan and bake for about 30 minutes, checking periodically until a toothpick     inserted into the center comes out clean. 

    Let cool, then cut into squares or bars.


LOL (Lots of Logs)

LOL (Lots of Logs)
(John Tsukada)

Tender, rich shortbread is combined with a brandy glaze and pecans in this special holiday cookie.
Prep time:  45 minutes | Baking time: 12 minutes per pa | Yields: 3 dozen cookies

1¾  all purpose flour
1 cup butter, softened
½ cup powdered sugar
1 cup powdered sugar
1 Tbsp butter, softened
¼ tsp brandy flavoring*
1-2 Tbsp hot water
½ cup chopped pecans

    Heat oven to 350 degrees.  Combine all cookie ingredients in large bowl.  Beat at low speed, scraping bowl often until well mixed.
    Shape dough into ½ inch balls and shape balls into 2 inch logs.
    Place 1 inch apart onto ungreased cookie sheets. 
    Bake for 12-15 minutes or until lightly browned.  Cool completely.

Combine 1 cup powdered sugar, 1 tablespoon butter and brandy flavoring in medium bowl.  Beat at low speed, scraping bowl often and gradually adding enough hot water for desired consistency.

Place wire cooling rack over waxed paper.  Dip both ends of cookie into frosting, then into chopped pecans.  Place cookies on rack to set.   *substitute ¼ tsp vanilla 


Chocolate Chip Cookies

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

     Preheat oven to 375 degrees.
    Combine flour, baking soda and salt in small bowl.
    Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. 
    Add eggs one at a time, beating well after each addition.
    Gradually beat in flour mixture. 
    Stir in chocolate chips and nuts.
    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