Mom’s Chocolate Chip Cookies
May 6, 2023
YIELD: About 4 1/2 dozen cookies INGREDIENTS: 1 cup butter, at room temperature 1 1/2 cups Splenda 1 1/2 teaspoons
YIELD: About 4 1/2 dozen cookies INGREDIENTS: 1 cup butter, at room temperature 1 1/2 cups Splenda 1 1/2 teaspoons
YIELD: About 4 1/2 dozen cookies INGREDIENTS: 1/2 cup butter 1 cup Splenda 1 egg 1 cup tahini (roasted sesame
Crumbly and delicate, but delicious! YIELD: 2 1/2 dozen nice big cookies INGREDIENTS: 1 cup butter, at room temperature 1
YIELD: 4 dozen cookies INGREDIENTS: 2 cups hazelnuts 1 cup butter, at room temperature 1/2 cup Splenda 1 egg 1/2
Black sea bass is a good substi- tute for snapper in this recipe. Serve with polenta or couscous SERVES: 4
Oranges are a supermarket staple year-round but are at their best in winter, when they’re sweet and juicy. SERVES: 4
Thai curry paste is traditionally made using a sturdy granite mortar and pestle, but a food processor works fine. This
Omit the wild lime leaves if you can’t find them—there isn’t a good substitution. SERVES: 4 INGREDIENTS: 2 Tbs. vegetable
In this easily assembled meal, vermouth-laced brown butter imbues cauli-flower with deep flavor, while a basil garnish adds color and
YIELD: About 4 1/2 dozen cookies INGREDIENTS: 1/2 cup butter, at room temperature 1/2 cup Splenda 2 tablespoons plus 1