Ingredient: Baking Soda

Chocolate Chip Cookies (Emily’s – Sean’s Work Colleague)

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 Chocolate Chip Cookies (Emily's - Sean's Work Colleague)
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Instructions
  1. Mix flour, oatmeal, salt, and baking soda together
  2. Mix together butter and sugars- make sure all lumps are out of brown sugar, don't make batter too creamy and thin
  3. Beat eggs and vanilla
  4. Mix flour mixture into sugar/butter mixture, but not all at once
  5. Divide flour mixture into 3 parts
  6. Be sure to mix flour until it is incorporated
  7. You don't want to overmix flour
  8. Don't beat or blend, you don't want the dough to be thin and creamy. It should be solid, have substance.
  9. Add whatever chocolate you like, but add A LOT! I personally like to mix a bag of white chocolate chips with 3 big Hershey Milk Chocolate bars with almonds. Don't break the chocolate up too small though. Symphony milk chocolate bars with toffee are also excellent with White Chocolate.
  10. Scoop out large spoonfuls of the dough onto cookie tray (don't flatten or roll into balls).
  11. Bake at 350 for 13 minutes
  12. Let cool on hot pan for a few minutes and then place on wire rack to cool for an hour or so
  13. Recipe makes a lot

Scones (Cornmeal)

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 Scones (Cornmeal)
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Instructions
  1. In medium bowl, combine dry ingredients
  2. In separate bowl, beat egg and buttermilk
  3. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix.
  4. Grease a skillet or griddle, heat over medium high heat
  5. Drop in batter by scant tablespoons and cook about 1 minute on each side or until puffy and golden brown
  6. Drain briefly on paper towels and serve hot

Coffee Cake

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 Coffee Cake
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Instructions
  1. Grease loaf pan
  2. Cream together margarine and butter
  3. Mix creamed butter with remaining ingredients (except chocolate)
  4. Pour 1/2 mixture into loaf pan
  5. Sprinkle powder with nuts and pour half the mixture into the pan
  6. Sprinkle with lots of sugar
  7. Bake at 350 for 1 hour

Chocolate Devil’s Food Cake

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 Chocolate Devil's Food Cake
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Instructions
  1. Cream shortening and sugar
  2. Add chocolate, eggs and vanilla and mix
  3. Add flour, salt, and baking soda, and mix
  4. Gradually add milk
  5. Blend well and pour into a greased and floured 9 inch tube pan
  6. Bake 1-1.5 hours at 375

Honey Cake

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 Honey Cake
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Instructions
  1. Grate the apple and orange
  2. Mix ingredients well
  3. Line bottom of greased pan with wax paper and grease lightly the wax paper
  4. Pour into large rectangular or square pan
  5. Bake at 350 for 1 to 1.25 hours

Zahav’s Hummus Tehina

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 Zahav's Hummus Tehina
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Instructions
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain.
  3. Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow. 

  4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like. 

  5. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.