Scott J. Carroll presents his version of hand made chocolate chip cookies while showing off his new mixer.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Cook approx. 8-10 minutes, until edges are golden brown and the tops no longer look wet.
Eat and Enjoy.
Joe, Brandon, and Allan start off with the wide variety of holiday releases from parodies to heroes, Guardians of the Galaxy to the Dial of Destiny. Then, they wonder if cat scratch fever is actually controlling your mind. It just might. There are lots of new televisions shows coming out and the guys are of mixed opinions about them.
Joe starts off with a number of ideas on how not too get a project done. Joe and Allan get into why graph paper is still a great tool. Larry Brown from Brown Refrigeration drops in to chat about keeping your filters clean and all the new regulations that are coming up. They all wrap up with Max and Allan talking about the legacy of zeppelin design and the future for the aircraft.
A trivial show of Q&A where the questions are as obscure as possible and the answers are just as strange. This episode’s theme is Christmas.
It is the holiday special and our tasters try various items purchased at at local international market. In this episode they try old fashioned candy, popcorn ball, character chocolate, Grinch kisses, Star Wars chocolate, and candy poopers.
Allan brings in the time-honored tradition of the post-Thanksgiving turkey salad sandwich. As a bonus, he throws in a serving of the sweet potato casserole complete with a marshmallow topping.
Scott J. Carroll joins us from the Tiny Kitchen and shares three recipes for holiday side dishes that will brighten any meal!
Cranberry Relish
1 large bag cranberries
4-5 small to medium apples, a variety
2 large navel oranges
1/2-1 cup sugar to taste
Rinse cranberries and apples, peel and section the oranges. run all fruit through a hand crank meat grinder. Mix all ground fruit in a large bowl. Mix sugar to taste, refrigerate overnight, serve chilled.
(vegan, gluten free)
Cinnamon Apple Butter Crescents
1 pack crescent rolls
3 TBSP apple butter
Cinnamon and Sugar to taste.
Open can of crescent rolls, and separate. Spoon a portion of the Apple Butter along the center line of the crescent. Sprinkle with cinnamon and sugar. Roll crescent. Repeat until all are filled. Dust the tops with cinnamon and sugar.
Bake at 375 for approx 10-12 minutes. Serve warm.
Cheese Sauce
2 large blocks cheddar cheese, 1 sharp, 1 mild (cubed small).
16 ounces sour cream
1 cup milk
2 tbsp flour
1/2 stick butter.
Melt butter and mix in flour until blonde. Stir in milk until it begins to thicken. Add in sour cream. Once mixture becomes hot, begin stirring in cheese one handful at a time until all is incorporated.
Serve warm.
The Dark Oak Blog 