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May 14, 2010

Soft Chocolate Chip Cookies

2 1/4 cups flour

1 teaspoon baking soda

3/4 cup packed brown sugar

1/2 cup butter, softened

1/2 cup shortening

1/4 cup sugar

1 (4 ounce) package instant vanilla pudding

1 teaspoon vanilla extract

1/8 teaspoon almond extract

2 eggs, beaten

2 cups chocolate chips
Preheat oven 350 degrees.

Combine flour and baking soda.

In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.

Mix until well blended.

Add eggs and mix well.

Beat in the flour mixture.

Stir in chocolate chips.

Drop by rounded teasponful and bake 10-12 minutes.

My Original Soft Chocolate chip Cookie Recipes; the one I've used since high school.

Pita Bread


1 tablespoon instant yeast

1 1/2 cups water

1-2 teaspoon sugar

3 cups flour

1 tablespoon nonfat dry milk powder

1/2 teaspoon salt

6 tablespoons oil


Mix yeast, water and sugar.

Set aside.

In a large bowl, combine flour, dried milk and salt.

Pour in the oil and yeast/water mixture and stir well.

You might need to add more flour or water, depending on the absorbency of the flour.

Knead dough briefly, divide into 18 egg sized balls.

Place on a floured surface, cover and let rest for 15-30 minutes.

Roll one ball out and cook in a skillet until large "bubbles" form.

Flip pita over and cook the other side for a few more minutes.

Keep bread warm wrap in a towel  while cooking the rest of the bread.

These freeze well.