Triple Chocolate Cookies

Triple Chocolate Cookies

Ingredients

• 2-1/2 sticks Butter, Softened
• 2 cups Sugar
• 2 whole Large Eggs
• 3 teaspoons Vanilla Extract
• 2-1/4 cups All-purpose Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/4 cup Milk Chocolate Chips (or chopped pecans)
• 1-1/4 cup Good Semi Sweet Chocolate Chips

Instructions

Preheat oven to 350°F.

Using a mixer, cream butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition. Mix in vanilla.

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips. Add generous 1 tablespoon portions to baking sheet. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)

Let cool on a baking rack. Yummy! 

 

Peach Raspberry Jam

No Pectin Peach Raspberry Jam Recipe

Yield: 6 1/2 pints

Ingredients

• 4 lb peaches, peeled, sliced and pits removed
• 1 lb raspberries
• 2 cups sugar
• 6 tablespoons lemon juice 

Instructions

1. Prepare a water bath canner and sterilize 6 1/2-pint size jars.
2. Combine sliced peaches, raspberries, sugar, and lemon juice in a large heavy-bottomed pot.
3. Over medium-high heat cook the fruit, stirring frequently as the sugar dissolves and the fruit begins to release it's juices and breaks down.
4. Continue to cook as the jam simmers and starts to thicken. .
5. Once the jam is reduced and thickened and reached a temperate of 220F degrees (use a candy thermometer) remove from heat and ladle jam into sterilized jars.(about 25-30 min)
6. Wipe rims down with a damp, clean paper towel and place lids on. Screw the band on to just finger tight.
7. Process jars in a water bath for 10 minutes. Remove from water bath and let cool on a towel lined on the counter. Leave undisturbed for 12 hours before removing bands and storing in a dark place for up to a year.

Notes

To process the jam at altitude, add 5 minutes to every 1000 feet above 3000 feet.

You can also heat jars at 225 for 15 - 20 minutes before filling instead of a water bath. Boil lids before using.