Almond-Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 2 cups (12-ounce packaging), Hershey's™ Special Dark Chocolate Chips or Hershey's™ Semi-Sweet Chocolate Chips 
• 1/2 cup chopped almonds

Procedure:

1. Heat oven to 375°F (190.55°C).
2. Stir together flour, baking soda, and salt in a bowl.  Beat butter, granulated sugar, brown sugar, and vanilla until creamy. Add eggs.  Beat well.  Gradually add flour mixture, beating well.
3. Stir in chocolate chips and nuts.
4. Drop by rounded teaspoons onto ungreased cookie sheet.
5. Bake 8-10 minutes or until lightly browned.
6. Cool slightly.  Remove from cookie sheet to wire rack to cool completely.

Yield:  About 3-4 dozen.

Blueberry Banana Bread with Brown Sugar Glaze

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, beaten
• 3 big ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 cups fresh blueberries tossed in 1 tbsp of flour (substitute:  1 can blueberry filling, syrup drained overnight)
• Sugar glaze:  1/2 cup packed brown sugar, 1/2 tsp vanilla, 2 tbsp water

Procedure:

1. Preheat oven to 375°F (190°C).
2. Spray two 9 x 5 loaf pan with nonstick spray.
3. In a large bowl, using an electric or stand mixer, cream butter and sugar togehter until light and fluffy.
4. In a small bowl, beat eggs using a fork.  Add eggs to sugar mixture and beat until combined.  Add mashed bananas and mix until combined.
5. Sift all dry ingredients (flour, baking soda, and salt).  Slowly add to banana mixture and mix until flour is just combined.  DO NOT OVERMIX.  Fold in floured covered blueberries (or stir in blueberry filling - batter will have a greenish tint).
6. Pour batter into prepared loaf pans and bake at 375°F for 15 minutes.  Reduce heat to 350°F (176°C) and bake an additional 30 minutes untile edges are slightly brown or until toothpick inserted into the center comes out clean.  Let cool completely before removing from loaf pans.
7. Sugar glaze:  Combine sugar, vanilla, and water.  Mix until smooth and drizzle over the bread.

If using muffin pans instead of loaf pans, scoop batter onto muffin liners and bake at 375°F for 15 minutes or until toothpick inserted comes out clean.  Drizzle with sugar glaze.

Yield:  2 loaves or 24 muffins.

Thank you, The Recipe Critic!

Blueberry Cheesecake

Ingredients:

• 2 round aluminum pans with lid (or cling wrap)

Crust

• 2 cups crushed grahams
• 1 stick unsalted butter

Filling

• 500 g Philadelphia cream cheese/2 blocks (do not use light or low-fat)
• 3/4 cup white sugar (adjust according to taste)
• 2 tsp vanilla
• 2 cups whipping cream
• 1 pack unflavored (and colorless) gelatin
• 1 can Comstock blueberry preserve (may also use cherry, strawberry, or crushed Oreos!)

Procedure:

1. Melt the butter in low heat and combine with the crushed grahams.  Once well blended, press the grahams on the bottom and sides of the pans.  Cover with cling wrap or lid and refrigerate.
2. Cream the cream cheese using a high-speed hand mixer.  Slowly combine the white sugar and vanilla.  Set aside.
3. In bowl 2, beat the whipping cream in high speed until soft peaks form.  Slowly fold to the bowl of cream cheese using a spatula or whisk until it is well blended.
4. Dissolve 1 pack of unflavored gelatin in 1/2 cup of water.  While still warm, slowly pour into the batter.  Fold using a spatula.
5. Take the pans from the refrigerator.
6. Divide the cream into 2 equal parts and pour on the pans evenly.
7. Add the blueberry preserve on top.
8. Refrigerate overnight before serving.

 Yield:  2 round pans, 16 servings

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Thank you, MJ Corotan, for this recipe!

Carrot Cake

Ingredients:

• 4 cups grated carrots
• 1 cup crushed pineapple, drained
• 1-1/2 cup vegetable oil
• 3 cups white sugar
• 6 whole eggs
• 2 tsp cinnamon sugar
• 3 cups all purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1-1/2 cup raisins
• 2 tsp vanilla extract
• Frosting:
• 1/2 cup butter, softened
• 8 oz cream cheese
• 4 cups confectioner's sugar
• 1 tsp vanilla
• 1 cup chopped pecans

Procedure:

1. Preheat oven to 375°F (190°C) for about 15 minutes.
2. Sift together flour, baking soda, baking powder, and salt.
3. In a large bowl, combine carrots, pineapple, vegetable oil, sugar, cinnamon, and vanilla extract.
4. Combine flour mixture to #3 and mix well.  Add raisins.
5. Pour into greased pan and bake for 45 minutes.
6. Allow to cool and then spread frosting on top.

Yield:  10 servings.

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Thank you, Lisa Geronimo, for this recipe!

Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all purpose flour
• 3/4 cup Hershey's™ cocoa powder
• 1-1/2 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp salt
• 2 eggs
• 1/2 cup oil
• 1 cup milk
• 1 cup water
• 2 tsp vanilla

Procedure:

1. Preheat oven to 350°F (175°C).
2. Stir together sugar, flour, cocoa, baking soda, baking powder, and salt.
3. Add eggs, oil, milk, and vanilla.  Beat on medium speed.
4. Stir in water.
5. Grease and flour prepared pans.
6. Pour batter.
7. Bake for 35-40 minutes.
8. Allow to cool for frosting.

Yield:  12 pax