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RECIPES
RECIPES
RECIPES
CHOCOLATE CHIP COOKIES
INGREDIENTS:
2¼ c. all-purpose flour 1/2 tsp. salt
1 tsp. baking soda 2 sticks unsalted butter
3/4 c. granulated sugar 3/4 c. light brown sugar
1 tsp. vanilla extract 2 eggs
1/3 c. unsweetened cocoa 2 c. semi-sweet chocolate chips
1 c. walnuts, chopped (optional)
DIRECTIONS:
1. Preheat oven to 375°F.
2. Stir flour, baking soda, cocoa and salt together in medium bowl. Set
aside.
3. Place butter, sugars and vanilla extract in mixer bowl. Using
Whisk attachment, beat until creamed, adding eggs one at a time
until mixture is fluffy.
4. Gradually add the flour mixture, (¾ cup at a time), beating after
addition.
5. Stir in chocolate chips and nuts.
6. Using small ice cream scoop, drop mixture onto an ungreased
cookie sheet.
6. Bake 8-10 mins. Cool 1 minute on sheet, then transfer to cooling
rack.
NOTE: If the mixing bowl is lightly coated with cooking spray, the mixture
will release easily.
Makes approx. 4 dozen, 3” cookies.
POUND CAKE
INGREDIENTS:
3 c. all-purpose flour 1/2 tsp. salt
(+ more for pan) 3 c. sugar
1 c. whole milk 1/2 tsp. baking powder
1 tsp. vanilla extract zest of 1 lemon (about 1 tsp.)
4 sticks of unsalted butter, softened
5 eggs
DIRECTIONS:
Preheat oven to 325°F.
1. Place all ingredients into mixer bowl. Using Flat Paddle
attachment, blend on low (2) until combined.
2. Increase speed to high (4) and beat for 3 mins.
3. Grease and flour a 12 cup fluted pan (or 2 loaf pans).
4. Pour batter into pan(s).
5. Bake for approx. 1 hour until cake tester (skewer) comes out clean
when inserted into center.
6. Invert onto serving plate and allow to cool.
7. Drizzle with glaze.
GLAZE
INGREDIENTS:
1 c. powdered sugar, sifted
1-2 tsp. lemon juice
DIRECTIONS:
1. Stir together until well blended.
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