[ THE ELECTRIC KITCHEN ]

---

HECO These chocolate chip cookies have Mrs. Fields' touch.

---

QB coach connects
with recipes

---

These dishes were prepared by University of Hawaii quarterback coach Dan Morrison on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Lemon Bars

Lisa Siu, Kakaako Kitchen

>> Crust:
1 cup butter
1/2 cup powdered sugar
1 tablespoon grated lemon zest
2 cups flour
Dash of salt

>> Filling:
8 eggs
3-1/2 cups sugar
1/2 cup plus 3 tablespoons flour
3/4 cup plus 1 tablespoon lemon juice
1-1/2 tablespoons grated lemon zest
Powdered sugar

Preheat oven to 325 degrees. Spray a 13-by-9-inch pan with vegetable oil spray.

To make crust: Cream butter and powdered sugar in a large bowl. Add lemon zest and mix well. Add flour and salt and mix until crumbly. Do not overmix. Press mixture evenly into bottom of prepared pan. Bake 20 to 30 minutes, until golden brown.

As crust bakes, make the filling: Combine eggs, sugar and flour in a large bowl. Using an electric mixer; mix until just blended. Add lemon juice and mix lightly. Gently stir in lemon zest. Pour over hot crust and return to oven. Bake 20 to 30 minutes, or until filling is set. Cool, cut into bars and sprinkle with powdered sugar. Makes 24 bars.

Chocolate Chip Cookies

Adapted from "Mrs. Fields Best Cookie Book Ever!"

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup quick oats
3/4 cup light brown sugar
3/4 cup sugar
1 cup butter, softened
2 eggs
2 teaspoons vanilla
1 cup chopped nuts
1 cup semisweet chocolate chips

Preheat oven to 300 degrees.

Combine flour, baking soda, salt and oats; set aside.

Blend sugars in a large bowl, using an electric mixer. Add butter and mix well. Add eggs and vanilla; beat at medium speed until light and fluffy. Add flour mixture, nuts and chocolate chips; blend at low speed just until combined. Do not overmix.

Using a medium-size ice cream scoop, drop dough onto ungreased cookie sheets, 2 inches apart. Bake 18 to 20 minutes, then immediately transfer cookies to cooling rack. Makes 2 dozen large cookies.

Nutritional information unavailable.

Click for online
calendars and events.