Marcia Hassel's recipes

  2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup Crisco, butter flavored 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.) Sea Salt Step 1 Preheat oven to 375° F. Step 2 Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto preheated stone. Sprinkle with sea salt. Step 3 Bake for 9 minutes or until done but the edges are not crispy. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

  SERVES:   6-8 UNITS:   US INGREDIENTS Nutrition 1  pie shell, 9inch, baked  4  cups   strawberries , fresh and sliced  1  1 ⁄ 2 cups   water 3 ⁄ 4 cup   granulated sugar 2  tablespoons  cornstarch 3  ounces   strawberry gelatin DIRECTIONS In baked pie crust add sliced strawberries. In small saucepan, mix water, sugar, and cornstarch and bring to boil. Boil until mixture is clear and thick, approximately 2 minutes. Remove saucepan from heat and add the strawberry gelatin, stirring until dissolved. Pour this over the strawberries in pie shell. Chill and 

  LUSCIOUS FUDGE MUFFINS I have a crew of (adult) kids who love cake but dislike frosting. For them, I make this decadent, easy, deeply  fudgy muffin that makes up with a texture between a brownie and a cupcake. They stay fresh for days or freeze and are wonderfully satisfying without being fussy. If you know someone who likes chocolate but isn’t a fan of frosting this is for them!   Cake 2 cups sugar 1 cup unsalted butter, melted ¼ cup vegetable oil 3 eggs 2 teaspoons pure vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 cup cocoa - measured then sifted 1 1/2 cups warm, flat, cola 1 cup chocolate chips, optional Preheat oven to 350 F. Line 12-16 muffin wells with muffin liners and place on a parchment paper lined baking sheet. Arrange rack in oven to middle position. In a large mixer bowl, blend sugar, butter and oil. Blend in eggs and vanilla and then fold in the flour, salt, b...

   This savoury babka is a vision to behold. A shower of minced, multi-colour diced peppers crown this lightly garlic flavored bread that’s perfect for toast or grilled cheese. It tastes delicious and it’s easy but makes such a statement! It was a natural evolution of the popular garden style focaccia of last season. Dough 1 ¼ cup water 5 teaspoons instant yeast 2 eggs ¼ cup olive oil 1 ½ teaspoon salt 2 teaspoons sugar 1 ½ teaspoons garlic powder 1 cup grated white cheddar ½ cup chopped scallions 2 cups finely diced peppers, red, orange and green 4-5 cups bread flour Finishing Touches Egg wash Salt, pepper In a large mixer bowl, mix the water and yeast together for a minute. Stir in the eggs, olive oil, salt, sugar, garlic powder, cheddar cheese, scallions and most of the flour. Stir and then knead to make a soft dough, adding in more flour as needed to get a soft, bouncy dough. Cover and let rise one hour or until almost doubled in size. Spray a 9 by 5 inch loaf pan with non...

  These are big, bold oatmeal cookies that remind me of the ones you find in a glass canister near the cash in a deli. The shortening changes the texture and taste but I just as often make this all-butter and they are still beautiful, oversized oatmeal cookies. 3/4 cup unsalted butter, softened ¼ cup shortening or unsalted butter, softened 1 cup and 2 tablespoons brown sugar, firmly packed ½ cup sugar 1 tablespoon molasses 2 eggs 1 tablespoon pure vanilla extract 2 ½ cups flour 1 ½ cups oatmeal 1 teaspoon cornstarch ¾ teaspoon baking soda ½ teaspoon salt ¼ teaspoon cinnamon 1 ½ cup raisins or chocolate chips 1 cup walnuts, optional Preheat oven to 375 F. Stack two baking sheets together and line the top one with parchment paper. In a mixer bowl, blend the butter, brown sugar, and white sugar until light and fluffy about 3-4 minutes. Add in eggs and vanilla and blend well, scraping bowl often. Fold in the flour, oatmeal, cornstarch, baking soda, salt and cinnamon and blend well. Fol...

  Popcorn “flour” comes from ground popped corn. This loaf smells like a movie theatre lobby (in a good way), toasts like brioche and is the bread I would choose for a tomato cheese or BLT. The final butter basting on the baked bread makes this irresistible while the little flecks of popcorn hulls add a slight nuttiness and bit of fiber.   5 cups popcorn, popped, and then ground in a food processor 1 1/4 cups warm water 3 ¾ teaspoons dry yeast 2 tablespoons sugar 1/4 cup oil 1 tablespoon real or artificial butter extract, optional 2 1/4 teaspoons salt 5 -6 cups bread flour, approximately Finishing Touches Egg wash Cornmeal 2-4 tablespoons salted butter, melted Line a large baking sheet with parchment paper. Set aside. Spray two medium loaf pans or one large one with nonstick cooking spray. Alternatively, you can bake this bread in one big round loaf, free form on the baking sheet. For the popcorn, pop the corn. Pulverize it in batches in the food processor until you have about...

  Lemon Poppy Seed Coffee Cake from BAKE from scratch   Makes 1 (9-inch) cake Ingredients 1½ cups (300 grams) granulated sugar ¾ cup (170 grams) unsalted butter, melted 3 large eggs (150 grams) 1½ tablespoons (7.5 grams) packed lemon zest 3 tablespoons (45 grams) fresh lemon juice 1½ teaspoons (9 grams) vanilla bean paste 2¼ cups (281 grams) all-purpose flour 1½ tablespoons (14 grams) poppy seeds 2 teaspoons (10 grams) baking powder ¾ teaspoon (2.25 grams) kosher salt ¼ teaspoon (1.25 grams) baking soda 1 cup (240 grams) whole buttermilk Lemon Poppy Seed Streusel (recipe follows) Buttermilk Glaze (recipe follows) Instructions Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper. In a large bowl, whisk together sugar and melted butter; add eggs, lemon zest and juice, and vanilla bean paste, whisking to combine. In a medium bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda. ...