Foothill House Sweet Dreams Recipes

Steps:

• 1. Using mixer, cream butter. Beat in brown sugar, egg and vanilla. Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture. Fold in chocolate chips and nuts. Refrigerate until firm. (Can be prepared a day ahead.)
• 2. Preheat oven to 375. Lightly grease baking sheets. Break off small pieces of dough, roll into 1-inch rounds. Dredge in powdered sugar.
• 3. Arrange on cookie sheet, spacing at least 2 inches apart. Bake 10 minutes. Let cool at least 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.

Steps:

• Cream butter and mix in brown sugar, egg and vanilla.
• Combine flour, baking soda, cinnamon, ginger and salt and blend into butter mixture.
• Fold in chocolate chips and walnuts (Sometimes I leave these out or substitute pecans.).
• Refrigerate until dough is firm.
• Preheat oven to 375ºF. Lightly grease baking sheets.
• Break off small pieces of dough and roll into 1" rounds. Dredge in powdered sugar.
• Arrange on prepared baking sheets at least 2" apart.
• Bake 10 minutes.
• Cool 5 minutes on the sheets before transferring to racks to cool completely.
• Store in airtight container.

Steps:

• Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
• Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
• In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
• Sprinkle with cinnamon.
• Cover and refrigerate overnight.
• In the morning, remove from refrigerator. Preheat oven to 350 degrees.
• Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
• In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
• Sprinkle with powdered sugar and chopped pecans.

Steps:

• Cream together butter and brown sugar; beat in egg and vanilla.
• Combine flour, baking soda, cinnamon, ginger and salt. Blend into butter mixture.
• Fold in chocolate chips and walnuts.
• Refrigerate until firm.
• Preheat oven to 375°.
• Lightly grease baking sheets.
• Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar.
• Arrange rounds on prepared sheets, spacing at least 2-inches apart.
• Bake 10 minutes.
• Let cool 5 minutes on sheets. Transfer to racks and cool.
• Store in airtight container.