Mackay Family Chocolate Chip Cookies

This recipe is top-secret and only kept in the domains of the Mackay family. But I guess since you're family too, I might as well post it here rather than taking it to the grave with me. The recipe has five secrets to making excellent looking and tasting cookies. Follow them and you shall be well-rewarded.

1 cup white sugar
1 cup brown sugar (packed well)
1/2 cup melted margarine (secret #1)
1/2 cup butter shortening (secret #2 in combination with #1)
2 eggs
2 tsp. vanilla

3 to 2 & 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 TBSP baking powder
1 pkg. chocolate chips

Cream together sugars, margarine, shortening, eggs, and vanilla. Sprinkle in baking soda, salt, and baking powder. Mix in flour, adding more to account for a humid day and if batter is too sticky and wet (a fine balance is secret #3). When well mixed, add in chocolate chips. Chill in refrigerator for at least a couple of hours or even overnight (patience is the key to secret #4). Spoon out onto cookie sheet and bake in preheated oven at 375 degrees for 9-10 minutes (turning pan around for even baking after five minutes for secret #5).

Bonus secret: dough may be frozen in individual balls and baked at a later date to satiate those late-night cookie cravings.

Heavenly Angel Food Cake

I must admit that I've never really liked Angel Food cake. Why? I think the store-bought version(s) taste and feel like stale Styrofoam. I've now changed my mind. I DO like Angel Food cake! BUT only if it's homemade. Yeah, call me stuck-up and picky. Then, try this recipe and you'll side with me. (Recipe carefully selected from allrecipes.com and personally tested in my own kitchen.) And it really isn't that hard if you follow the recipe directions closely. 10-12 egg whites (1 & 1/2 c. egg whites) 1 & 1/4 c. confectioner's sugar 1 c. all-purpose flour 1 & 1/2 tsp. cream of tartar 2 tsp. vanilla extract 1/4 tsp. salt 1 c. sugar Put mixing bowl and flat beater in fridge. Meanwhile, sift confectioner's sugar and flour together three times with a sifter (give those hands a nice workout). Set aside. Separate eggs until you have 1 & 1/2 cups (this is where the amount of eggs varies and a clear glass measuring cup works best). Save yolks for scrambled eggs or custard. Throwing such delicacies away would be such a waste! Pull out chilled mixing bowl and beater and add egg whites into the bowl. Add cream of tartar, vanila extract, and salt. Beat on high speed (8-10 works best on a Kitchenaid stand mixer) while gradually adding 1 cup regular sugar. Continue mixing on high until stiff peaks form and the batter doesn't fall off the beater when it is lifted up. You want it stiff but DON'T OVERDO IT or else the cake will turn out tough. This step takes about 7-9 minutes. Next, GENTLY fold sifted flour and sugar mixture, 1/4 cup at a time, into the stiff egg white mixture. DO NOT OVER-MIX! GENTLY spoon into UN-GREASED angel food cake pan. Cut through batter with a knife to remove any air pockets. Bake at 350 degrees for 35-45 minutes or until cake springs back when lightly touched. Immediately invert pan onto a cooling rack and cool completely before attempting to remove the cake from the pan. Serve with a lovely dollop of whipped topping and fresh strawberries. And even Lizzy Ellen can have it because she's over her egg allergy! YAY!