I had adjusted my chocolate chip cookies and thought that the next time I would add more flour as well. My recipe isn’t the traditional toll house recipe. I didn’t care for that one, it seemed the cookies were always thin and greasy.
I found my recipe in a newspaper and cut it out back in the late 70’s. But it makes about 6 or 7 dozen good sized cookies. I too keep my dough in the fridge til needed.
I got this out of a Country Music Magazine:
Red Sangria:
Serves 8 to 10
Hands on time: 10 minutes Total time: 8 hours, 10 minutes
1 cup sliced lime and orange
1 cup sliced strawberries
1/2 cup blackberries
1/2 cup blueberries
1 (750 ml) bottle Pinot Noir
1 cup brandy
1/2 cup orange liqueur
1/2 cup chilled lemonade
1 cup sparkling water (like San Pelligrino)
1. Combine all ingredients EXCEPT sparkling water in a 2 quart pitcher. Cover mixture, chill for 8 hours.
2. Add sparkling water to sangria. Serve immediately
White Sangria:
Serves 8 to 10
Hands on time: 10 minutes Total time: 8 hours, 10 minutes
2 cups assorted chopped fruit (apple, pear, pineapple, strawberry)
1 cup assorted thinly sliced fruit (lemon, lime, oranges)
1 (750 ml) bottle Sauvignon Blanc
1 cup elderberry liqueur or 1/4 cup elderflower syrup
1/2 cup orange liqueur
1/2 cup chilled lemonade
1 cup sparkling water (like San Pelligrino)
1. Combine all ingredients EXCEPT sparkling water in a 2 quart pitcher. Cover mixture, chill for 8 hours.
2. Add sparkling water to sangria. Serve immediately