From Baking: Easy-to-Make Great Home Bakes

1/2 cup (1 stick) butter, softened
1 cup sugar
2 egg yolks
1 tbsp fresh orange juice
grated rind of 1 large orange
1 cup all-purpose flour
1/2 cup cake flour*
1/2 tsp salt
1 tsp baking powder

*I substituted all-purpose flour for cake flour due to availability.

With an electric mixer, cream butter and sugar until light and fluffy. Add egg yolks, orange juice and rind, beating until blended. Set aside.

In another bowl, sift flour, salt and baking powder. Add to the butter mixture and stir until it forms a dough.

Wrap the dough in wax paper and refrigerate for 2 hours.

Preheat oven to 375F and grease 2-3 cookie sheets.

Roll spoonfuls of dough into balls and place 1-2 inches apart on prepared sheets. Press down with a fork to flatten (similar to peanut butter cookies, but only one-way instead of two).

Bake until golden brown, 8-10 minutes. Transfer to wire rack to cool.

These citrus flavored cookies are a great summer treat, try serving with fresh (non-citrus) berries like raspberries or blue berries and iced tea. Chocolate also makes a good complimentary flavor, but the great thing about these cookies is that those who don’t like chocolate still get a freshly baked treat.

2 1/4 cups all-purpose flour
1/2 cup Nestle Toll House baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 package (10.5 oz) Nestle Toll House Chocolate & White Chocolate Swirled Morsels
3 bars (6 oz) Nestle Toll House Premier White Baking Bars
1 tbps. vegetable shortening

Preheat oven to 375 F

Combine flour, cocoa, baking soda and salt in a small bowl.

Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy.

Gradually beat in flour mixture.

Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 8 to 10 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

Break baking bars into pieces and combine with vegetable shortening in saucepan. Melt over low heat, stirring frequently. Continue until just melted and remove from heat.

Using a spoon, drizzle white mixture over cookies and let cool (white mixture will not set completely). Leftover mixture can be refrigerated.

Serve with ice cold milk.

Yum!

1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
3 cups quick oats
1 2/3 cups (11 oz pkg.) Nestle Toll House Butterscotch flavored morsels

Preheat oven to 375F degrees.

Combine flour, baking soda, cinnamon, nutmeg and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture.

Stir in oats and morsels.

Grease 13×9-inch baking pan. Spread dough into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars.

Good with milk or fruit juice, for a good fall treat serve with hot apple cider.

from Million Menus:

1 cup butter or margarine
1 cup soft brown sugar
6 tbsp cream cheese
1 egg, beaten lightly
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tbsp orange juice
1 tsp finely grated orange zest
raw brown sugar, to sprinkle

Preheat oven to 375F and grease 2-3 cookie sheets.

In a large mixing bowl, cream together butter, sugar, and cream cheese until light and fluffy. Mix in the egg and sift in the flour and baking soda. Add the orange juice and zest and mix well.

Drop about 30 rounded tablespoons on to the greased cookie sheets, making sure that they are well spaced. Sprinkle with raw brown sugar (Be careful not to get overload the cookie sheet, the brown sugar will crystalize and become bitter if stuck to the bottom of the cookies – neatness counts!)

Bake for 10 minutes or until cookies are light brown on the edges. Cool on wire rack before serving.

Suggested beverage: iced sweet tea.

from Southern Living magazine:

1 lb ground beef
1 (16 oz) can whole kernel corn, drained
1 (15 oz) can tomato sauce
1 cup picante sauce
1 tbsp chili powder
1 1/2 tsp ground cumin
1 (24 oz) container low-fat small-curd cottage cheese
2 large eggs
1 tsp dried oregano
1/2 tsp garlic salt
12 (5 inch) corn tortillas
1 cup (4 oz) shredded cheddar cheese

Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn, tomato sauce, picante sauce, chili powder and cumin; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, set aside.

Stir together cottage cheese, eggs, oregano and garlic salt.

Arrange tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13×9 inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375F for 30 minutes or until thoroughly heated. Remove from oven and sprinkle with cheddar cheese. Let stand 10 minutes before serving.

Serving suggestions: serve with a side of mexican rice and toppings such as sour cream, onions, peppers and blue corn tortilla chips.