Here is the one for CCC: Perfect Chocolate Chip Cookies from the Episode: The Cookie Jar Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting. Makes 16 cookies 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces) 1/2 teaspoon baking soda 14 tablespoons unsalted butter (1 3/4 sticks) 1/2 cup granulated sugar (3 1/2 ounces) 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note) 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 1 1/4 cups semisweet chocolate chips or chunks (see note) 3/4 cup chopped pecan or walnuts, toasted (optional) See Illustrations Below: Don't Bake in Batches 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.) 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

That's just about the prettiest cookie I've ever seen! Bet it tastes as good as it looks, too. Meringues are "iffy" to make here because of the humidity, but I may have to try them on a dry day.

Thought my glasses were surely fogged when I read this! As old as I am, you'd ah thunk I'da heard it all before now! Sounded so interesting, I had to Google it...sharing below: VELVEETA FUDGE 1 lb. butter 1 lb. Velveeta cheese 4 lbs. powdered sugar 1 c. cocoa 1 tbsp. vanilla Chopped nuts In a saucepan, melt butter and cheese. Sift together sugar and cocoa, adding to butter, cheese mixture. Mix well and add nuts and vanilla. Spread evenly in a 9 x 13 pan. Cool and cut in pieces. Makes 6 1/2 lbs. of fudge and never fails.

PWM, I'm assuming you'd like the amounts converted to something other than metric? There are many conversion tools on line, one gave me these conversions. Islay, please feel free to correct me if I am wrong: 450g (2 cups) dark brown sugar 175g (3/4 cup) ml evaporated milk 30g ( 2 tbls) butter 1 tsp vanilla extract 55g (1/4 cup) chopped walnuts. Butter a 20 or 30 cm (8 or 9 inch square) tin. In a saucepan, stir together the sugar and milk. Boil until temp. reaches 112 to 116°C. (232-240F, soft ball stage) Or, until a small amount dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat, stir in the butter, vanilla and nuts. Continue to beat until the mixture loses its gloss. pour into prepared tin, score with knife and set aside for about 5 minutes. Cut into squares. I hope this helps. Annie