Oatmeal Raisin Cookies

 

These Oatmeal Raisin Cookies are so good they're bad.

You just can't stop at one!

 

 

Ingredients

1 cup unsalted butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

2 large eggs

2 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

3 cups rolled oats

1 1/2 cups raisins

 

Preheat oven to 350F.

Lightly grease or line with parchment paper cookie sheets.

Cream together butter, sugar, brown sugar, eggs and vanilla.

Stir in flour, baking soda, baking powder & salt.

Add oats and raisins and mix.

Drop by tsp. onto cookie sheets, about 2-inches apart.

Bake 11-13 minutes until golden, but still moist beneath cracks on top.

Cool approximately 2 minutes on sheets

and then remove and finish cooling on wire racks.

 

Enjoy!

 

 ~Finding the amazing in the simple~

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Fancy Nut Bark

If you need some quick and easy

last minute baking

this might be the recipe for you.

Ingredients

1 cup salted mixed fancy nuts, coarsely chopped

12 oz. semi-sweet chocolate or white chocolate or 6 oz of each.

Spread nuts in a single layer in a 9" microwave dish.

Microwave on high for 2-3 minutes, stirring halfway through,

until nuts smell toasty.  Set aside to cool completely.

Line a baking sheet with waxed paper.

Microwave chocolate squares on medium 2 minutes; stir.

Let stand 1 minute to finish melting, stir again.

If not completely melted, microwave 20-30 seconds longer.

Be careful not to overheat.

With rubber spatula fold in toasted nuts.

Scrape mixture into pan.

To make swirled nut bark spread the semi-sweet chocolate and nuts.

Using the melted white chocolate, drop spoonfuls randomly onto chocolate.

Using a butter knife swirl together.

Refrigerate until set, about 20-30 minutes.

When bark is hard and set, peel off waxed paper,

break into approximately 20 pieces.

To store, layer bark between sheets of waxed paper

in an air-tight container.

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Double Chocolate Chunk Cupcakes

 

These cupcakes have a festive feel and flavor to them.

They are another great item to have in the freezer

for the busy days ahead.

 

 

Ingredients

2 cups all purpose flour

1/2 cup firmly packed brown sugar

1/4 cup unsweetened cocoa

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk

1/2 cup margarine or butter, melted

1/2 tsp. almond extract

1 egg

1/2 cup white chocolate chips

1/2 cup milk chocolate chips

1/4  cup chopped slivered almonds

 

Heat oven to 375F.  Line 18 muffin cups.

In large bowl, combine flour, brown sugar, cocoa,

baking soda and salt; blend well.

Add buttermilk, margarine, almond extract and egg;

blend just until dry ingredients are moistened.

Fold in white chocolate and milk chocolate chips and almonds.

Fill muffin cups 3/4 full.

 

Bake in 375F oven for 15-20 minutes or until

toothpick inserted in center comes out clean.

Serve warm or cool.

 

Recipe from:  Pillsbury: The Complete Book of Baking

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Grand Marnier Balls

 

This is a quick and simple recipe

and freezes well which makes it great for Christmas.

 

 

Ingredients

3/4 cup whipping cream

1/4 cup butter

3 Tbsp. granulated sugar

3 Tbsp. Grand Marnier

7 squares (1-oz each) semi-sweet chocolate, melted

3 cups chocolate cookie crumbs

Chocolate sprinkles

 

Put cream, butter and sugar into saucepan over medium heat.

Bring to boil, stirring often.  Remove from heat.

 

Add Grand Marnier, chocolate and crumbs. 

Mix well.  Refrigerate for 30 minutes.

Shape into 42 balls.

Roll in chocolate sprinkles.

Chill or freeze.

Makes 3-1/2 dozen.

 

Recipe from: Company's Coming Holiday Entertaining

 

 

 

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Double Shot Rum Balls

 

Last year while watching a cooking show

I scribbled down this Rum Ball recipe

but didn't get a chance to try it until this year.

These are the best Rum Balls I have ever tasted

and so simple to make! 

 

 

Ingredients

3-oz. unsweetened chocolate

1 cup icing sugar

1 cup ground almonds

(should be the consistency of fresh bread crumbs)

1/4 cup dark rum

1 tsp. vanilla extract

Rum for dipping
Chocolate or colored sprinkles

 

 

Grate the chocolate.

Add the icing sugar and ground almonds.

Whisk together.

Add dark rum and vanilla extract.

Mix well and then pat into bottom of bowl.

Refrigerate for 15 minutes or until firm.

Remove from fridge and form into balls.

Dip balls in rum and then roll in sprinkles.

Let air dry 15-30 minutes and then place in small baking cups.

 

 

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Chocolate-Cherry Angel Food Cake

 

I am always asked to bring the cake

to my dad's birthday supper.

This year I made this Chocolate-Cherry Angel Food Cake.

It is a super delicious cake but also a little on the healthier side

as my dad has had two heart surgeries in the past six years

and colon surgery due to cancer this summer.

It's a sweet treat we will all be able to enjoy.

The original recipe is from the

Pillsbury Complete Book of Baking.

 

 

Ingredients

3/4 cup all purpose flour

3/4 cup sugar

1-1/2 cups (about 12) egg whites, room temperature

1-1/2 tsp cream of tartar

1/4 tsp salt

1-1/2 tsp vanilla extract

1/2 tsp almond extract

3/4 cup sugar

1/3 cup well-drained, chopped maraschino cherries

1 oz. grated semi-sweet chocolate

 

Glaze

2 Tbsp margarine or butter

1 oz semi-sweet chocolate

1 Tbsp corn syrup

1 cup powdered sugar

2-3 Tbsp maraschino cherry liquid

 

 

Place oven rack at lowest position.  Heat oven to 375F.

In small bowl, combine flour and 3/4 cup sugar.

In large bowl, beat egg whites, cream of tartar, salt,

vanilla and almond extract until mixture forms soft peaks.

Gradually add 3/4 cup sugar,

beating at highest speed until stiff peaks form.

Spoon flour-sugar mixture 1/4 cup at a time

over beaten egg whites; fold in gently until blended.

Fold in maraschino cherries and grated chocolate into batter.

Pour batter into ungreased 10-inch tube pan.

With knife, cut gently through batter to remove large air bubbles.

 

Bake at 375F on lowest oven rack for 30-40 minutes

or until crust is golden brown and cracks are very dry

Immediately invert cake onto funnel or soft drink bottle;

let hang until completely cool.

Remove cooled cake from pan.

 

In small saucepan over low heat,

melt the butter, chocolate and corn syrup.

Stir in powdered sugar and maraschino cherry juice.

Stir until smooth and of desired drizzling consistency.

Immediately drizzle over cooled cake.

 

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Half-Time Spoon Rolls

 

"No kneading, no rolling, no shaping!"

That is what is written under the title of this recipe

from my Pillsbury Complete Book of Baking.

It is one of my favorite recipes

and the texture of these buns is light and fluffy.

 

 

Ingredients

3/4 cups milk

3/4 cups water

1 egg

1/3 cup margarine, softened

3 1/4 cups flour

1/4 cup sugar

1 tsp salt

 1 pkg active dry yeast

 

 

Put all ingredients in the order listed in the bread machine

and set your machine to mix only.

Once mixed, remove from machine and cover loosely

with plastic wrap and cloth towel.

Let rise in warm place until light and doubled in size,

about 45-50 minutes.

 

 

 

Grease 18 muffin cups.

Stir down dough to remove air bubbles.

Spoon into greased muffin cups, filling about 2/3 full.

Cover loosely with greased plastic wrap and cloth towel.

Let rise in warm place until light and doubled in size, about 25-35 minutes.

Heat oven to 400F.  Uncover dough.

Bake 15-20 minutes or until golden brown.

Immediately remove from pan; cool on wire racks.

 

 

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Ham Sandwich Mix

 

I love leftover ham because it can be used in so many different ways.

One of the family favorites is this ham sandwich mix.

It is super easy and quick to make and is delicious.

I especially like to make this for sandwiches when we travel.

The original recipes is from Company's Coming Soups and Sandwiches Cookbook.

 

 

Ham Sandwich Mix

2 cups ground ham

(I grind mine up but you can also use 2-6.5 oz cans of ham)

2 Tbsp. sweet pickle relish

1/2 tsp onion powder

3 Tbsp mayonnaise (adjust to your taste)

 

 

Mix all together.

 

 

And that's all there is too it and its so delicious.

 

 

It's good on sandwiches, rolls or even by itself.

Top off your sandwich with some lettuce or spinach.

 

 

Add a few fresh veggies and enjoy!

 

 

~Finding the amazing in the simple~

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