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Servings: About 50 cookies
Ingredients:
1/2 cup (125 mL) butter
1/2 cup (125 mL) shortening
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) semisweet chocolate chips
1 cup (250 mL) chopped walnuts or pecans
Preparation:
- In bowl, beat butter and shortening; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.
- Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190°C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)
POINTS® Value: 4
Servings: 16
Ingredients
2 cups all-purpose flour
3/4 tsp table salt
1 cup Crisco
2 Tbsp water
2 Tbsp white vinegar
1 egg
Instructions
- COMBINE flour and salt in mixing bowl. Cut room temperature Crisco Shortening into flour with pastry blender or two knives until mixture is uniform and shortening resembles large peas.
- BEAT egg, water and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir with fork until all of mixture is moistened.
- DIVIDE dough in half and shape each into a ball. Flatten each into a circle about 4" (10 cm). Wrap and chill dough 15 minutes for easier rolling.
- DUST rolling pin and work surface lightly with flour. Roll dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour.
Roll to a circle about 1" (2.5 cm) larger than upside down pie plate.
FOR EASY TRANSFER to pie plate, slide spatula under dough to loosen it, then lilt one edge of pastry onto rolling pin and loosely wrap it around the pin. Unwrap pastry into pie plate. Ease into pie place without stretching.
POINTS® Value: 4
Servings: 8
Ingredients
5 large apples (not macintoshes)
1/3 cup half-and-half cream
3/4 cup packed light brown sugar
2 Tbsp all-purpose flour
1/4 cups butter
1 tsp ground cinnamon
Instructions
- Cut each apple into 6 wedges; peel and core each section.
- In pie shell, arrange sections closely nestled together (there should be enough room for a small inner ring and larger outer ring.)
- Drizzle cream over apples. In mixing bowl, combine brown sugar and flour. Using pastry blender, cut in butter until mixture is crumbly. Sprinkle evenly over apples and dust all with cinnamon.
- Bake in 450°F (230°C) oven for 10 minutes; reduce heat to 350° F(180° C) and bake for 35
to 40 minutes or until apples are tender and pastry nicely browned. - Test apples with tip of pointed sharp knife. Serve while still slightly warm.
Servings: 6 to 8
Ingredients:
Harvest Pumpkin Pie
2 eggs
1-1/2 cups (375 mL) cooked pumpkin puree
1 cup (250 mL) packed dark brown sugar
3/4 cup (175 mL) light cream
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) cloves
1/2 tsp (2 mL) ginger
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) salt
Preparation:
Filling:
- In large bowl, beat eggs lightly. Blend in pumpkin, sugar, light cream, cinnamon, cloves, ginger, nutmeg and salt, and pour into pastry shell.
- Bake on 450°F for fifteen minutes
- Bake on lowest rack in 350°F (180°C) oven for about 40 minutes or until filling is set and point of knife inserted into centre comes out clean. Let cool on rack.
