Nestle Toll House Chocolate Chip Cookies

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Estimated Times:
Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60

Ingredients:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

Directions:
1. PREHEAT oven to 375 F.

2. 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.

3. 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 waxed 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.

NOTE: 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.

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Banana Nut Bread

Active Time: 15 min Start to finish: 2 1/4 hr (includes cooling)

Servings: Makes 1 (9-inch) loaf.

Ingredients:
* 2/3 cup whole milk
* 1 tablespoon fresh lemon juice
* 2 1/2 cups sifted cake flour (not self-rising; sift before measuring)
* 1 teaspoon baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1 stick (1/2 cup) unsalted butter, softened
* 2/3 cup sugar
* 2 large eggs
* 2 very ripe medium bananas
* 3 oz walnuts, chopped (1 cup)

Preparation:
1. Put oven rack in middle position and preheat oven to 350 F. Grease a 9- by 5-inch loaf pan and line bottom of pan with wax paper or parchment, then grease paper.

2. Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

3. Whisk together flour, baking powder, salt and baking soda in a bowl.

4. Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating until combined, then beat in bananas until combined. (Mixture will look curdled.)

5. Add flour mixture to banana mixture alternately with milk, mixing at low speed just until batter is smooth. Stir in walnuts. Pour into loaf pan and bake until a wooden pick or skewer inserted in center of bread comes out clean, about 1 hour.

6. Cool bread in pan on a rack 20 minutes, then invert bread onto rack. Remove paper and turn bread right side up on rack to cool completely.

NOTE: Bread keeps, wrapped in plastic wrap, at room temperature 4 days or frozen 1 month.

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Red Velvet Cake

Servings: Makes 12 servings

Ingredients:
Cake
* 2 1/4 cups sifted cake flour (sifted, then measured)
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1 tablespoon red food coloring
* 1 teaspoon distilled white vinegar
* 1 teaspoon vanilla extract
* 1 1/2 cups sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 large eggs

Frosting
* 2 8-ounce packages cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 tablespoon vanilla extract
* 2 1/2 cups powdered sugar

Preparation:
For Cake:
Preheat oven to 350 F. Butter and flour two 9-inch cake pans with 1 1/2-inch sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For Frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.

NOTE: Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.