Monday, September 27, 2010
This recipe contained all of my favorite ingredients and it had 'chewy' in the title. I needed a treat and this was at the top of the list. It came together quickly thanks to my KitchenAid power tools. I used both milk and semi sweet chocolate chips because I can. I also added chopped walnuts because they go so good with oats, coconut and chocolate! These delicious cookies are really chewy. They were great for breakfast (oats, eggs). Yes, I will make them again!
I adapted the recipe from My Kitchen Cafe.
Chewy Oatmeal Cookies
1 cup oatmeal (not quick)
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
1 1/4 cup light brown sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoon vanilla
1 cup coconut
1 cup walnuts- coarsely chop in food processor
12 oz. chocolate chips
Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor for 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugars, eggs, and vanilla. Next, add the dry ingredients then add the coconut, nuts and chocolate chips. Shape cookie dough into balls, I used the medium Pampered Chef Scoop, and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.
Saturday, September 25, 2010
Thursday, September 23, 2010
We had a cool day yesterday, I wanted to 'smell fall'. I have made this recipe for years, it is easy to adapt to what you have on hand. But it is the best with garden fresh potatoes, carrots and tomatoes.
Harvest Vegetable Beef Soup
1 pound good stew meat or left over roast beef
1 large onion
1 1/2 quarts water
4 cups fresh or canned tomatoes, blended
1 teaspoon Worcestershire sauce
2 teaspoons salt
1 clove garlic
1 bay leaf
6 whole allspice
Brown meat and onion in a little olive oil. Add water and tomatoes, salt and Worcestershire sauce. Put garlic, bay leaf and whole allspice in tea ball. Simmer till meat is tender, about 2 hours if using stew meat, less if using leftover roast beef. Remove tea ball and contents.
Add 3/4 cups diced celery
3 sliced carrots
2 cups diced potatoes
1 cup corn
Simmer till tender. Adjust seasonings, add pepper, minced parsley and shaved Parmesan cheese.
Serve with Rosemary Bread
Monday, September 20, 2010
Greg makes one mean roast beef dinner! I'll blog about it one day but I have a difficult time getting photos because we are always hungry! So we invited the 'Grandmas' and I made dessert. I had some fresh local raspberries I wanted to use. I had a recipe for Raspberry Cream Pie on my 'to make' list. It came from Pioneer Woman which is not too surprising, she has some amazing recipes.
Monday, September 13, 2010
It is easy to get stuck in a 'baking rut'. I have always liked to try new recipes but I find myself repeating favorites because I know they are good. That's not a bad thing; but there are so many choices out there. Thanks to TWD I get to try new recipes; sometimes they are recipes that may not make it to the top of my ever growing 'list'. This was the case with Cranberry Upside-Downer chosen by Sabrina at Superfluous.
As the name implies this is an upside down cake. Pineapple upside down cake has never been too high on my dessert list. I just don't care for cooked, canned pineapple. But I love cranberries and cake so I was happy that we had weekend guests. I had cranberries in the freezer, all other ingredients are pretty standard. This came together quickly--I know because I watched my daughter make it. Often my guests help in the kitchen. Not only did Candise make this dessert she also made a delicious vegetable lasagna and whole wheat bread. I love to have my kids visit!
Dorie suggests serving this cake about 20 minutes out of the oven. We did as instructed and enjoyed a moist almond flavored cake with a pop of tart cranberry flavor. Nuts added more texture to the topping and whipped cream always adds goodness. It was a great dessert with enough variations for all. The only thing I might do different is make sure there is vanilla ice cream in the freezer.
Monday, September 6, 2010
I have tried many Peanut Butter Cookie recipes over the years. Some have been ok but I have not found one that I would repeat--until now! Dorie worked her magic again and created a wonderful peanut butter cookie. This cookie is soft in the center with crisp edges, loaded with chopped peanuts and rolled in sugar. All combine to make another 5 star cookie!
Jasmine is our host this week, check her blog for the recipe (scroll to the bottom of Jasmine's post for the English recipe, unless you speak French)! This would make the perfect 'after school' or 'lunch box' treat. There are great bakers in our TWD group, see how they liked Peanut Butter Crisscrosses.
Edited--I had to try the chocolate variation
Sunday, September 5, 2010
This is a simple, quick recipe for cornbread. It is thin so it cooks in no time. But I think the best thing about cornbread is the topping. I serve cornbread with honey butter or this delicious cran/raspberry butter.
1 cup buttermilk
1/2 cup sugar
Beat together and set aside.
1 cup flour
1/2 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
Combine both mixtures and stir gently just till combined, don't over mix
Bake in a greased 9x13 pan for 15 minutes at 400. Serve warm or leftovers are great for breakfast.
1/2 cup raspberry preserves
2 cups butter, softened
1/4 cup powdered sugar
Friday, September 3, 2010
My brother owns a boat in Alaska, he goes up a couple of weeks each year to do some fishing. He kindly shares fresh halibut, salmon and shrimp with us. Here is an easy, tasty way to cook halibut. Last September Greg spent a week on Larry's boat, he is still talking about the great time he had. Larry cooked this recipe on the boat with halibut that was caught minutes before. It is delicious, even in Utah!
Halibut with French Fried Onions
Marinate the following for 30 minutes, turning once:
2 pounds Halibut
1/2 cup bottled French Salad Dressing
2T lemon juice
Remove from marinade and place in well greased baking dish.
Crush and mix together:
1 small can French Fried Onions
1/4 cup grated Parmesan cheese
Sprinkle over top of fish. Bake at 350 till fish flakes easily 20-25 minutes (don't overcook)
Serve with chopped fresh parsley and lemon wedges.