Cooking

My Grandma’s Recipes

So my grandma likes to bake.  And make people eat.  She’s a food-pusher extraordinaire.  It’s a good thing she makes delicious food.
However, she has a terrible problem with her actual written recipes.  Her recipe box is large and filled to overflowing with recipes written on scraps of paper and ancient recipes now unreadable.
So, for her birthday, my sister and I took on the arduous task of coming up with a new system for her.
We started by scanning her recipes onto our computers.  We have hundreds of scans that look something like this:

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Chewy Chocolate Chip Cookies

This is my very own recipe for chocolate chip cookies.  It is formulated for maximum chewiness, which is highly desirable in a cookie, in my book. You’ll notice some… well… unusual ingredients for a cookie, but I promise it works.

I have had many a chocolate chip cookie that is incredibly tasty the day it was baked, but through a lot of trial and error, fiddling and… whatever else a person might do to get things just right…  I finally developed a recipe for a cookie that maintains its soft, chewy texture for 3-4 days when stored in an airtight container.

Let’s begin, shall we?

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Garlic Bread To Die For!

Oh my gosh, this garlic bread.  Seriously.

I’ve always been a big fan of garlic bread.  I used to buy the frozen kind you can take home and bake, until one day I looked at the ingredient list and got completely creeped out by the sheer number of (mostly unidentifiable) ingredients.

This one is simple.  Only 4 or 5 ingredients (depending on whether you like herbs in your garlic bread) and it tastes soooo much better than the stuff you buy in the store.

So here’s what you’ll need: garlic.  bread.  olive oil.  butter.  and rosemary if you want.

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