Splenda Chocolate Chip Cookies

One disadvantage of baking these sweets is putting on the weight. After I was informed by a friend about splenda, I tried using it on cookies. My favorite chocolate chip cookie recipe had always been the one found on the back of any Toll House chocolate chip morsels packages. I substitute the sugar part for Splenda. When I baked it, the batter didn't spread so I flatten it manually. It turn out more 'crumbly' and not as chewy. The texture is more like butter cookies and not as sweet. It was still very good.

Here's the Modify with Splenda version of
Original NESTEL Toll House Chocolate Chip Cookie

Ingredients:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 1 cup Splenda
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:
PREHEAT oven to 375° F.

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 ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Thanksgiving Apple Pie

I thought to end a very filling Thanksgiving meal would be an apple pie. I precooked the apples for the filling so the apples shrink in the skillet, not in the crust. It turn out crunchy instead of soggy when I bake it.

I used the Apple Pie 101 receipe from 'Thanksgiving 101' by Rick Rodgers. The receipe was little bit confusing and not too clear. So I just kind of did my own thing and became a learning experience. Like cooking it in a wok and some what did a stir fry see #2. The author also said to use Golden Delicious because Granny Smiths tend to shrink a lot and look gray when cooked. Other apple good to use included Mutsu and Cortlandt apples or you can mix it up like winey Rome and sweet Golden Delicious. Btw, the apple I used was Fuji. The apple is delicious by itself...not too sure if it's great for baking, but as you can see from the picture it turn out white and hold its shape.

1. cut and core the apples, sprinkle and toss the apples with lemon juice to keep from turning brown.

2. melt butter in skillet over medium high heat. add sugar, butter and cook until apples are barely tender.

3. sprinkle flour and cinnaomon over the cooled filling, and toss well.

Anyways, I don't think I'm going to post the recipe because I'm not that happy with the result. I'm going to wait until I find a good apple pie recipe to share with eveyone.

P.S. I had to throw in the picture of the 13 pound Pineapple Teriyaki Turkey I made. I throw it in the oven at 1 pm and we didn't get to eat it until 10-11pm! Luckily my mother made bunch of other side dishes so we had two dinners. At least the turkey turn out quite delicious, moist and flavorful.