Double-Rich Chocolate Cookies (Brooke makes these)

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Double-Rich Chocolate Cookies adapted to Brooke's recipe 

Mrs. Fields Double-Rich Chocolate Cookies are the ultimate cookie treat. 

Ingredients

• 3 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda (changed from 1/2)
• 1/4 teaspoon salt
• 1 cup dark brown sugar, packed
• 3/4 cup white sugar
• 1 cup salted butter, softened
• 3 large eggs
• 2 teaspoons pure vanilla
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven 350 degrees
2. In a medium bowl combine flour, cocoa powder, baking soda, and salt. Whisk together until well-combined and set aside.
3. In a large bowl,  beat the brown sugar and white sugar using an electric mixer at medium speed until blended.
4. Add butter and beat for about 1 to 2 minutes or until the mixture forms a grainy paste. 
5. Scrape down sides of the bowl. Add eggs and vanilla and beat at medium speed 1 to 2 minutes or until light and fluffy.
6. Add flour mixture and chocolate chips. Blend at low speed just until combined, making sure not to overmix.
7. Drop dough cookie by rounded tablespoons onto ungreased cookie sheets at about 1 1/2 inches apart. Bake for 9 minutes.

Apple Crisp (Homemaking Night Greenwood Village Ward 1986)

6 T brown sugar
6 T sugar
1/2 c. flour
3/4 c oatmeal
1/3 c. melted butter
1 t. cinnamon
1/2 c. water

Peel and slice 5 medium apples.  Place in glass 8 x 8 pan and top with oatmeal mixture  Pour 1/2 water evenly over the Top  Bake uncovered 30 to 35 minutes or until apples are tender.  Cherries or peaches may be substituted for apples but omit the water.  Serves 6-8.  Double for 9 x 13 pan. 

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Sweet Potato Casserole with Pecan Streusel

Servings: 6-8

Ingredients

For the Sweet Potato Mixture

• 3 pounds sweet potatoes (about 3 large), peeled and cut into 1-inch chunks
• 1/4 cup (1/2 stick) unsalted butter, melted
• 3/4 teaspoon salt
• 1/2 cup packed light brown sugar
• 1/8 teaspoon ground nutmeg
• 2 large eggs, lightly beaten

For the Topping

• 1/4 cup (1/2 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup flour
• 1 teaspoon ground cinnamon
• 1 cup pecans, coarsely chopped

Instructions

1. Preheat the oven to 350°F and set an oven rack in the middle position.
2. Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft and very tender, 20 to 25 minutes. Drain and let cool.
3. Meanwhile, make the topping: Melt the butter in a medium bowl in the microwave. (Alternatively, melt it in a small pan over low heat and transfer to a medium bowl.) Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.
4. In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It's okay if there are some lumps. Set aside.
5. Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.
6. Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Nutrition Information

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• Per serving (8 servings)
• Calories: 489
• Fat: 22 g
• Saturated fat: 8 g
• Carbohydrates: 70 g
• Sugar: 35 g
• Fiber: 7 g
• Protein: 6 g
• Sodium: 348 mg
• Cholesterol: 77 mg

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