For some reason, I did not bring a chocoate chip cookie recipe when we moved to Slovakia. My friend, Joan Britton, gave me this recipe and told me the dough was really thick (her recipe called for one egg), but was the best recipe. I could not find chocolate chips there, so I just cut up chocolate bars.
We took them to work to share and I often left out the chocolate for our friend who was allergic to it. The cookies are still very good without chocolate!
When we moved overseas again, the eggs were smaller and we discovered two eggs worked very well. We also could not find brown sugar, so we started using molasses instead. Even though we can get brown sugar here, we prefer being able to adjust the molasses to our own personal tastes.
This is a moist, light chocolate cake. It is simple to make and tastes great plain or with whipped cream on top. While we usually serve it for dessert, the kids often ask for it for breakfast also.
The zucchini is well hidden in the cake and is a great way to use up some extra zucchini from your garden. We have been enjoying this recipe since Mom M. discovered it 2012.
This is probably the best recipe for pizza that we have found. It is also very easy. Years ago, Andrea wrote the recipe down from memory. For the longest time we just mixed everything and used the dough immediately, but Andrea learned in culinary class to let the dough sit overnight and the crust is much better.
We learned this recipe from Rose H., a friend in Swaziland. The dough can be made early and set aside until ready to braai (grill). We often enjoy this instead of store bought rolls when we cook outdoors.
Not quite as good as English Muffins, but a lot less work! This makes great toast. It always bakes up with a flat top, so I only let it rise to the top of the pan.
Audrey learned how to first make these when she was eleven. She continues to make them, usually with chocolate chips and occasionally with pecans.
Meringues are not super hard to make, but they will not set up on a humid day or if there is any yolk in the egg whites. Sometimes it feels as if you have to beat the whites “forever”. But these are well worth it
Oma gave this recipe to Mark many years ago after she made them for Easter dinner and he really enjoyed them and wanted to make more. Her original recipe did not call for most of the spices, but we prefer them with it.
Grandma Bea gave me this recipe many years ago. I was in Boston at the time and must have asked how to use up some sour milk we had.
For some reason, these cupcakes stick to cupcake liners. You can use them if prefer, but it is better to bake these in unlined muffin pans that have been greased and floured with cocoa powder.
