Spotted Corgis

Use your favorite toll house cookie base. If it's a soft, chewy type the results will be even better. In place of chocolate chips, add white chocolate chips and English Toffee chips. (I have found the Hershey's Skor Chips the best, and only, toffee chips available).

Note, these are people cookies, not corgi cookies! :-)

The following is based on a recipe from the Pillsbury, The Complete Book of Baking, c1993, Viking, p. 34.

1 1/4  cups sugar
1 1/4  cups firmly packed brown sugar
1 1/2  cups butter, softened
2      teaspoons vanilla
3      eggs
4 1/2  cups all purpose flour (note, you might need to add as much as 5 cups to firm up the cookies)
2      teaspoons baking soda
1/2    teaspoon salt
1      pkg. white chocolate chips
1      pkg. Hershey SKOR chips (English Toffee chips)

Heat oven to 350F.  In large bowl, beat sugar, brown sugar and butter until light and fluffy.  Add vanilla and eggs; blend well.  Add flour, baking soda and salt; mix well.  Stir in white chocolate chips and SKOR chips.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake at 350F for 8-10 minutes or until light golden color.

See a drawing of a real corgi.

Norwegian Sour Cream Waffles

created by Martha Tollefsen Olsen (Den's Mormor)

  • 5 eggs
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1 tsp. baking powder
  • 1/2 pint sour cream
  • 1 tsp. vanilla


    • Beat the eggs and sugar together for 5 to 10 minutes with an electric mixer or by hand with a wire whisk until it falls into the bowl in a lazy ribbon when the beater is lifted out. Beat the dry ingredients into this egg and sugar mixture gently and then lightly stir in the sour cream and vanilla. If the batter seems too thin, add a little more flour.

    If you use a non-electric Norwegian waffle iron (cast iron making 5 heart shaped waffles), heat the iron until a drop of water sputters when flicked across its surface. Start heating the waffle iron when you begin mixing and it will be about the right temperature when you are ready to bake.

    Grease the iron lightly with Crisco, oil, or Pam. Pour about 3/4 cup batter in the center of the hot waffle iron. Cook over direct heat for 3 to 5 minutes per side. The waffles should be golden brown. Remove and set aside to cool. When waffles are cool, lightly spread them with room temperature butter (or margerine).

    Serve with lingonberry, currant jelly, or other tart jams.

    I usually double this recipe.

    Some special items to be expanded when I find the formulas in my files.
    Sweet Potato Soufflé

    A fantastic delight for the mouth.

    (discovered at the Rabbit Hill Inn, Vermont)

  • 1 large can sweet potatoes (or the equivalent weight in fresh, cooked sweet potatoes)
  • 1/4 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 stick (.25 cup) margerine (soft)
  • Nutmeg, Cinnamon, Ground Cloves to taste, if desired.


    • Mix ingredients together until smooth. Mixer works, but food processor gives best results. Bake in greased dish 350F, until firm like custard - (30-40 minutes).

    Mix the following together.

  • 1/2 cup margerine (1 stick)
  • 1/2 cup brown sugar
  • 1/2 cup crushed corn flakes (or any other crunchy type cereal)
  • 1/2 cup chopped walnuts (or grape nuts)


    • Immediately before serving, spoon this mixture over sweet potatoes and broil 5 minutes to toast the topping!

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    Please e-mail me with any suggestions and/or additions to this page.