Hunt Breakfasts

2 sticks unsalted butter, softened (not margarine. Bring butter to room temperature.)½ cup sugar1½ cups (packed) brown sugar2 eggs1 teaspoon vanilla extract1¾ cups all purpose flour¾ teaspoon salt1 teaspoon baking soda1½ cups semi-sweet chocolate chips Preheat over to 350° FCream the butter and sugars (food processor works for this). Beat the eggs and vanilla until well blended. In a separate large bowl, sift together the flour, salt and baking soda. Combine butter mixture and flour mixture. Stir in chocolate chips. Drop small spoonfuls onto non-stick baking sheets. Bake for 6 or 7 minutes at 350. Let cool. Important: If cookies have not flattened after 3½ minutes in the oven, take out tray and smack it on the counter twice.    ... This content is for subscribers only.Join NowAlready a member? Log in here

This recipe originally came from Margaret Varn, an early Belle Meade member. Jean Derrick tweaked it by substituting low-fat and low-carbohydrate ingredients.

CAKE:2 cups sugar2 cups all-purpose flour1½ cups small marshmallows½ cup butter or margarine½ cup vegetable oil3 tablespoons cocoa1 cup Coca-Cola½ cup buttermilk1 teaspoon baking soda2 eggs1 teaspoon vanilla extract FROSTING:½ cup butter3 tablespoons cocoa6 tablespoons Coca-Cola1 (16-ounce) box confectioner’s sugar1 teaspoon vanilla extract1 cup chopped pecans Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marshmallows. In a saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients. Blend well. Add buttermilk, baking soda, eggs and vanilla extract, mixing well. Pour into a well-greased 9- by 13-inch pan. Bake 45 minutes. Remove from oven and frost immediately. To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioner’s sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve.... This content is for subscribers only.Join NowAlready a member? Log in here