Well, I believe I said in my last post that the next recipe on my list would be a Beastie Boys inspired recipe of ‘Bum-cheese on rye with ham and proscuitto’. Wishing to keep the recipe as authentic as possible, I had the idea to use Stinking Bishop cheese as it is meant to smell like pure arse, but sadly this isn’t the kind of cheese you can swing by and find in your local supermarket (or at least, I’ve had no such luck around these parts). I haven’t had the chance to go to the farm shop that sells it in a neighbouring village (I’ve had back-to-back lurgy and colds since Christmas, woe is me), so not wishing to wait any longer, I’ve done another couple of Friends-inspired recipes. Although, truth be told, sometimes you just crave biscuits and cookies and this was a great excuse to make some.
Phoebe: “I may have relatives in France that would know. My grandmother said she got the recipe from her grandmother, Nestlé Toul-house”
Monica: “What was her name?!”
Phoebe: “Nestlé Toul-houseur”
Monica: “Nestlé Toll House?!”
Having to source the Nestlé chocolate chips from Amazon meant that they were probably the most expensive chocolate chips I’d ever bought. I have to say I was a little disappointed by the cookies. I didn’t expect them to end up so fat in the middle, and they weren’t the gooey kind. I think if I was to make them again, I would also omit some of the nuts. But, that’s not to say I didn’t eat them all…
2 1/4 All purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup of softened butter
3/4 cup of granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Nestlé Toll House semi-sweet chocolate morsels
1 cup of chopped nuts
Preheat oven to 375F or in my case, whack it onto 180 degrees and hope ‘that’ll do’.
Now, as always, most recipes require you to mix the wet ingredients first and then fold in the dry. You can do this, or you could just throw it all in the bowl and notice that it all ends up exactly the same anyway (can you tell I’m no cook?).
Drop ‘by rounded tablespoon’ onto ungreased baking sheets. Bake in the oven until golden brown, and then leave to cook before eating.
Next up is Phoebe’s recipe for Oatmeal-Raisin Cookies.
The recipe I used was from the Friends cookbook which I referenced for Marcel’s Banana Bread. These cookies did not disappoint! And, as with the banana bread, I have made both recipes twice (and I wonder why I’ve put on weight recently?). Again, these cookies had quite a fat middle (as do I). Neither recipe asked that I flatten them on the baking tray, so I simply took tablespoons of the dough, dolloped it onto the baking sheet and pressed slightly. I expected them to flatten and spread in the oven, but nope. The second time I made these, I even started whipping them up before realising I was missing the egg. I had some chia seeds in the cupboard which I heard make a good egg substitute (when mixed with water, top tip), so I did that instead and added a little extra vanilla. They are so good! Obviously they’re not exactly healthy as they’re packed full of sugar, but they taste great and they are so easy to make with so few ingredients.
If you want to try Phoebe’s oatmeal-raisin cookie recipe, you could buy the Friends cookbook or you could get the following ingredients (which are likely already in your cupboard):
1 1/2 sticks of butter (I used roughly half a block)
3/4 cup of firmly packed brown sugar
2/3 cup of granulated sugar
1 large egg
1 tsp. vanilla extract
2 cups of porridge oats
1 1/4 cups of plain flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups of raisins
Follow the instructions for the previous recipe (mix it all together, dollop them on a baking sheet and bake until golden, leave to cool…) voila! Enjoy.