a little of each

A family's cookbook

Favorite Chocolate Chip Cookies June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 2:55 pm
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1 tsp baking soda

1 tsp salt

1 cup butter, softened

¾ cup granulated sugar

¾ cup brown sugar

1 tsp vanilla extract

2 eggs

2 ¼ cup all purpose flour

1 (12 oz) package Nestle Toll House morsels*

* For variety, try white-chocolate or butterscotch morsels, or mix ½ and ½ chocolate with peanut butter chips.



Combine flour, baking soda and salt in a small bowl. Set aside. Beat butter, sugars and vanilla extract until smooth. Add eggs, one at a time. Gradually beat in flour. Fold in morsels until well distributed. Drop onto ungreased cookie sheet and bake at 375 degrees for nine to 11 minutes. Let stand two minutes and remove cookies to a wire rack to cool completely. Serve with cold milk.


Apple Crumb Pie

Filed under: Desserts — alittlemoreofeach @ 2:02 pm
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2/3 cup granulated sugar

2 Tbl flour

1 tsp cinnamon

¼ tsp each: cloves, nutmeg, salt

6 cups coarsely diced, peeled tart apples

1 unbaked 10-inch pie shell

¾ cup flour

½ cup firmly-packed brown sugar

6 Tbl butter

1/3 cup chopped nuts



Combine 2/3 cup sugar, two Tbl flour, the spices and salt. Toss together with diced apples until well mixed. Spoon into pie shell. Bake in preheated 400-degree oven for 25 minutes. Meanwhile, blend ¾ cup flour with the brown sugar until well blended. Cut in butter until mixture looks like coarse meal. Stir in nuts. Take pie from oven and sprinkle with sugar-butter mixture. Return to oven and continue baking 30 to 35 minutes, or until browned and apples are tender.


Chocolate Chip Cake

Filed under: Desserts — alittlemoreofeach @ 12:55 pm
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This recipe was originally made by Nana Betty but now it is a favorite of Emily, minus the nuts, of course!



½ pound butter

2 cups sugar

4 eggs

2 cups sour cream

2 tsp vanilla

4 cups all-purpose flour

3 tsp baking powder

3 tsp baking soda

2 cups chocolate chips

1 cup sugar

2 tsp cinnamon



Cream butter, two cups sugar and eggs. Fold in sour cream. Add sifted flour, baking soda and powder and beat well. Pour half of batter into a well-greased tube pan. In a small mixing bowl, combine chips, one cup sugar and cinnamon. Spoon half of chip mixture over cake batter. Pour remaining batter over this. Top with remaining chip mixture. Bake at 350 degrees for 50 minutes.


Blueberry Scones May 20, 2013

Filed under: Breads,Breakfast — alittlemoreofeach @ 8:13 am
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blueberry scone.2

1 1/4 sticks unsalted butter
1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp grated lemon rind
1/2 tsp salt
1/4 tsp baking soda
2-3 Tbl raw sugar for sprinkling on scones



blueberry scone


  1. Preheat oven to 425.  Freeze, then grate one stick of butter.  Put blueberries into the freezer until needed.  Whisk the milk and sour cream together and refrigerate until needed.
  2. Blend flour, sugar, lemon rind, baking powder, salt and baking soda together.  Add frozen grated butter and gently toss with your hands until thoroughly coated.  Fold in the chilled milk with a spatula until just combined.
  3. Turn the dough mixture onto a well-floured surface.  Flour your hands and the dough, knead gently until six to eight times until it barely holds together.  Add flour as needed to prevent sticking.
  4. Roll dough out to approximately a 12″ square.
  5. Sprinkle the cold blueberries evenly over the dough, pressing lightly into the dough.  Roll the dough into a log shape, then press with a roller until about 4″ wide by 12″ long.
  6. Cut into four equal rectangles, and then each rectangle into triangles.
  7. Place scones on a parchment-lined baking sheet.  Melt the remaining 1/4 stick butter, and brush each scone with butter and sprinkle with raw sugar.
  8. Bake until lightly golden brown, 18 to 24 minutes.
  9. Cool on a wire rack for 10 minutes.  Serve warm or room temperature. Makes 8 scones.

Smoky Spanish Chicken April 2, 2013

Filed under: Main Dishes — alittlemoreofeach @ 10:23 am
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According to Emily:
This recipe has very unassuming origins (the Philadelphia Cream Cheese cookbook, which my mom gave me after finding it on sale somewhere), but is delicious and very easy to make.  Last year, during my LL.M. program, my roommate and I made it at least once a month, and it always receives rave reviews from anyone who tries it.  Generally, I pair it with mashed potatoes and veggies, but rice (yellow, brown, or white) is also a good alternative.

From the Kraft website.

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 large onion, slivered
2 cloves garlic, minced
1 Tbl flour
2 tsp smoked paprika
1 cup chicken broth
1/2 cup canned crushed tomatoes
1/2 cup cream cheese
2 Tbl chopped fresh chives

Heat half the oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Remove from skillet.

Heat remaining oil in skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Stir in flour and paprika; cook and stir 1 min. Add broth and tomatoes. Return chicken to skillet; cover. Simmer 15 min. or until chicken is done (165ºF).

Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in chives.