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Old Mother Hubbard’s Chocolate Chip Cookies

Recipe from “the Mother Goose Cookie-Candy Book”

by: Anne Rockwell

We give these cookies to the neighbors every year around Christmas time.

Preheat oven to 375 degrees F.

Cream together 1 cup softened butter and 1 cup of white granulated sugar.

Add 1 cup Brown sugar and combine until light and fluffy.

Add 2 eggs and beat with a wooden spoon.

Beat in 1 teaspoon of vanilla extract.

Mix together: 2.5 cups of AP flour, 0.5 teaspoon salt, 1 teaspoon baking soda.

Stir the flour mixture into the butter and egg mixture.

Stir in 1 cup chocolate chips and 1 cup of chopped pecan meats.

Spoon the cookie batter onto greased cookie sheets.

Bake for 10-12 minutes.

Remove from pans and move to racks to cool.

Makes about 3 dozen.

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Just a note: this recipe is for my personal reference as I try to perfect my homemade pizza. This one is inspired by a search for Sbarro copycat recipes. Yeah, I love Sbarro. Sborry!


  • Mix 200 grams of Bread Flour with 6 grams of salt.
  • Mix 125 grams of Water with 2.6 grams of dry instant yeast.
  • Combine and knead until soft.
  • Cover and keep at room temp (Hawaii).
  • Every 20 minutes or so, stretch and pull the dough to check for readiness.
  • When the dough no longer “breaks” when stretched, you’re good to go.


  • 1 8-oz. can Tomato Sauce
  • 4 oz. water
  • 1/2 oz. grated cheese
  • 2 oz. Olive Oil
  • 1 oz. diced onion
  • 2 cloves minced garlic
  • Black pepper
  • Salt
  • Combine all ingredients and cook for a bit. Cool before use on pizza.

When dough and sauce are done:

  • Preheat oven to 425.
  • Roll or stretch dough out to desired size on a floured pan.
  • Top with sauce, then cheese and other toppings.
  • Bake until done!