Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Project Cookie
12/17/09 to 12/20/09: Christmas Cookies Galore
During the four days (from the 17th to the 20th) my sister Catherine and I baked our way through our list of Christmas cookies. At first it seemed like mission impossible, but because we both have black belts in the world of cookie baking, we dropped, rolled, and powdered sugar our way to mission success. :) A high five to ya sis! Couldn't have done it without you!
Here is all of the cookies we baked along with a description, recipe source, and picture of each:
Cookie Dough Truffles
Description: A soft dough made of brown sugar, condensed milk, flour, and more is chilled, rolled into balls, then dipped into chocolate coating. This is my favorite cookie!
Recipe source: Recipe has been passed down and I've forgotten where this came from. But here is the recipe anyway:
Ingredients:
Melt candy coating in double boiler. Shape into 1 inch balls and dip into candy coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
Notes for Rebekah: We did 1 and 1/2 times the recipe and it made 1 large tin.
Rocky Road Fudge
Description: A very easy and fast fudge to make that has a slightly chewy, yet soft texture.
Recipe Source: Came from Betty Crocker. Click here to view recipe.
Notes for Rebekah: Did one recipe. Used Baker's Semisweet Chocolate--very good choice.
Kolache
Description: A Czech pastry that is typically topped with cheese filling or fruit preserves.
Recipe Source: Came from allrecipes.com. See here for dough recipe and here for cheese filling.
Notes to Rebekah: Made 1 recipe. Was able to fill 1 large and 1 small tin. One cheese filling recipe makes the perfect amount of filling.
During the four days (from the 17th to the 20th) my sister Catherine and I baked our way through our list of Christmas cookies. At first it seemed like mission impossible, but because we both have black belts in the world of cookie baking, we dropped, rolled, and powdered sugar our way to mission success. :) A high five to ya sis! Couldn't have done it without you!
The Fruits of Our Labor:
Here is all of the cookies we baked along with a description, recipe source, and picture of each:
Cookie Dough Truffles
Description: A soft dough made of brown sugar, condensed milk, flour, and more is chilled, rolled into balls, then dipped into chocolate coating. This is my favorite cookie!
Recipe source: Recipe has been passed down and I've forgotten where this came from. But here is the recipe anyway:
Ingredients:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 cups all-purpose flour
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1 1/2 lbs semisweet chocolate candy coating, chopped (also goes by the name of almond bark)
Melt candy coating in double boiler. Shape into 1 inch balls and dip into candy coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes.
Notes for Rebekah: We did 1 and 1/2 times the recipe and it made 1 large tin.
Peanut Butter Squares
Description: A soft bar that has intense peanut butter and chocolate flavor.
Recipe source: Click here for the recipe.
Notes for Rebekah: Made one 13x9 pan. Filled one large tin.
Recipe source: Click here for the recipe.
Notes for Rebekah: Made one 13x9 pan. Filled one large tin.
Rocky Road Fudge
Description: A very easy and fast fudge to make that has a slightly chewy, yet soft texture.
Recipe Source: Came from Betty Crocker. Click here to view recipe.
Notes for Rebekah: Did one recipe. Used Baker's Semisweet Chocolate--very good choice.
Description: A Czech pastry that is typically topped with cheese filling or fruit preserves.
Recipe Source: Came from allrecipes.com. See here for dough recipe and here for cheese filling.
Notes to Rebekah: Made 1 recipe. Was able to fill 1 large and 1 small tin. One cheese filling recipe makes the perfect amount of filling.
Cherry Surprise Balls
Description: A shortbread-like cookie that has a maraschino cherry inside. It is also dusted with powdered sugar for additional sweetness.
Recipe Source: Came from an old church newspaper. Here is the recipe:
Ingredients:
In a mixing bowl, cream butter and powdered sugar; gradually add flour. Chill dough for one hour. Shape a tablespoon of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets. Bake at 325F for 18-20 minutes or until the bottoms are browned. Roll warm cookies in powdered sugar. Cool on wire racks. Yield: about 2-1/2 dozen.
Notes for Rebekah: Took longer to bake than expected. Took about 28 minutes. Did 1-1/2 times the recipe and made enough for 2/3 of a large tin.
Description: A shortbread-like cookie that has a maraschino cherry inside. It is also dusted with powdered sugar for additional sweetness.
Recipe Source: Came from an old church newspaper. Here is the recipe:
Ingredients:
- 1 cup shortening, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 jar (16 oz.) maraschino cherries without stems, drained and halved
- Additional powdered sugar
In a mixing bowl, cream butter and powdered sugar; gradually add flour. Chill dough for one hour. Shape a tablespoon of dough around each cherry, forming a ball. Place 1 in. apart on ungreased baking sheets. Bake at 325F for 18-20 minutes or until the bottoms are browned. Roll warm cookies in powdered sugar. Cool on wire racks. Yield: about 2-1/2 dozen.
Notes for Rebekah: Took longer to bake than expected. Took about 28 minutes. Did 1-1/2 times the recipe and made enough for 2/3 of a large tin.
Holiday Snowball Cookies
Description: A shortbread-like cookie with mini chocolate chips and a sprinkling of powdered sugar to create that "snowball" appearance.
Recipe Source: Not sure where this came from. Here is the recipe:
Ingredients:
Preheat oven to 375F.
Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in chocolate chips and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle additional powdered sugar, if desired.
Notes for Rebekah: Will spread in oven if left at room temperature for too long. Made 1 1/2 times the recipe. Made about 1 large tin.
Description: A shortbread-like cookie with mini chocolate chips and a sprinkling of powdered sugar to create that "snowball" appearance.
Recipe Source: Not sure where this came from. Here is the recipe:
Ingredients:
- 1 1/2 cups (3 sticks) butter, softened
- 3/4 cup powdered sugar
- 1 tbsp. vanilla extract
- 1/2 tsp. salt
- 3 cups all-purpose flour
- 1 3/4 cups (10 oz.) of mini chocolate chips
- 1/2 cup finely chopped nuts (optional)
- 1 sprinkle of powdered sugar
Preheat oven to 375F.
Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in chocolate chips and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased cookie sheets. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle additional powdered sugar, if desired.
Notes for Rebekah: Will spread in oven if left at room temperature for too long. Made 1 1/2 times the recipe. Made about 1 large tin.
Vanishing Oatmeal Raisin Cookies + M&M's!
Description: Made two types of oatmeal cookies -- one with raisins, the other with one of my favorite candies: M&M's. I got a whole bag of these for Christmas, Santa knows me well!
Recipe sources: This is the famous Quaker Oats recipe, you can always find this recipe on the back of the lid of a Quaker container. If you don't have it on hand, click here to view the recipe.
Notes for Rebekah: Did three times the recipe. Made enough for 1 large and 1 small tin.
Description: Made two types of oatmeal cookies -- one with raisins, the other with one of my favorite candies: M&M's. I got a whole bag of these for Christmas, Santa knows me well!
Recipe sources: This is the famous Quaker Oats recipe, you can always find this recipe on the back of the lid of a Quaker container. If you don't have it on hand, click here to view the recipe.
Notes for Rebekah: Did three times the recipe. Made enough for 1 large and 1 small tin.
Lemon Snowdrops
Description: A delightful light flavored cookie with lemony goodness.
Recipe source: Came from Betty Crocker's Picture Cookbook, copyright 1950. Here is the recipe:
Ingredients:
Mix together shortening, butter, egg, lemon juice, and water. In separate bowl, sift flour, baking powder, and salt together. Stir into wet ingredients. Mix in grated lemon rind. Chill dough for 1 hour. Roll dough into 1 1/2" balls and bake at 400F for 12 to 15 minutes. Roll warm cookies in powdered sugar. Makes about 3 dozen cookies.
Notes for Rebekah: Did 1 1/2 times the recipe and filled one small tin.
Description: A delightful light flavored cookie with lemony goodness.
Recipe source: Came from Betty Crocker's Picture Cookbook, copyright 1950. Here is the recipe:
Ingredients:
- 1/4 cup shortening
- 1/4 cup butter
- 1 egg
- 2 tbsp. lemon juice
- 1 tbsp. water
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 tsp. grated lemon rind
- Powdered sugar
Mix together shortening, butter, egg, lemon juice, and water. In separate bowl, sift flour, baking powder, and salt together. Stir into wet ingredients. Mix in grated lemon rind. Chill dough for 1 hour. Roll dough into 1 1/2" balls and bake at 400F for 12 to 15 minutes. Roll warm cookies in powdered sugar. Makes about 3 dozen cookies.
Notes for Rebekah: Did 1 1/2 times the recipe and filled one small tin.
Gingerbread Men
Description: Slightly spicy and crunchy. Not overly crunchy like some gingerbread recipes, though!
Recipe source: This recipe is kind of special because these cookies who pictured on the front page of Family Circle Magazine, November 2009. Click here to view the cookie recipe. See below for the royal icing recipe:
Royal Icing
Ingredients:
2 cups powdered sugar
1 1/2 tablespoons powdered egg white (or meringue powder)
Directions:
In a medium-sized bowl, combine powdered sugar, powdered egg whites and 3 tablespoons water. Beat on medium speed for 1 minute to blend, then increase speed to high and beat 5 minutes until thick and shiny. Transfer to a pastry bag fitted with a round tip, or a resealable plastic bag; snip small corner off bag. Pipe icing over cookies. Makes about 1 1/2 cups.
Notes for Rebekah: 1 recipe makes 1 large tin.
Description: Slightly spicy and crunchy. Not overly crunchy like some gingerbread recipes, though!
Recipe source: This recipe is kind of special because these cookies who pictured on the front page of Family Circle Magazine, November 2009. Click here to view the cookie recipe. See below for the royal icing recipe:
Royal Icing
Ingredients:
2 cups powdered sugar
1 1/2 tablespoons powdered egg white (or meringue powder)
Directions:
In a medium-sized bowl, combine powdered sugar, powdered egg whites and 3 tablespoons water. Beat on medium speed for 1 minute to blend, then increase speed to high and beat 5 minutes until thick and shiny. Transfer to a pastry bag fitted with a round tip, or a resealable plastic bag; snip small corner off bag. Pipe icing over cookies. Makes about 1 1/2 cups.
Notes for Rebekah: 1 recipe makes 1 large tin.
Rum Balls
Description: These cookies are soft and have a flavor punch! They should be stored at room temperature and shouldn't be eaten until they have aged for one week. The rum needs some time for itself, ya know!
Recipe source: Came from Cooks.com. See here for the recipe.
Notes to Rebekah: 1 recipe makes 1 small tin.
Description: These cookies are soft and have a flavor punch! They should be stored at room temperature and shouldn't be eaten until they have aged for one week. The rum needs some time for itself, ya know!
Recipe source: Came from Cooks.com. See here for the recipe.
Notes to Rebekah: 1 recipe makes 1 small tin.
Glazed Butter Cookies
Description: My sister and I made rolled sugar cookies before years ago and we had a crumbly mess! So when we decided on a roll-out cookie for this year we said a little prayer before we tied on our aprons. Our angel cookie cutter must have sent our message because these turned out beautifully! They were not hard to roll out and they were tender and sweet. Very delicious!
Recipe source: Found this recipe on a blog but the author adapted it from Cook's Illustrated. See here for the recipe.
Notes for Rebekah: 2 1/2 times the recipe makes 1 large and 1 small tin. Added water to dough to make it roll out easier.
Description: My sister and I made rolled sugar cookies before years ago and we had a crumbly mess! So when we decided on a roll-out cookie for this year we said a little prayer before we tied on our aprons. Our angel cookie cutter must have sent our message because these turned out beautifully! They were not hard to roll out and they were tender and sweet. Very delicious!
Recipe source: Found this recipe on a blog but the author adapted it from Cook's Illustrated. See here for the recipe.
Notes for Rebekah: 2 1/2 times the recipe makes 1 large and 1 small tin. Added water to dough to make it roll out easier.
Original Nestle Toll House Chocolate Chip Cookies (aka O' Faithful)
Description: My sister and I tried many Chocolate Chip Cookies (CCC) in our time and it is funny to note that during the past 2 or 3 years, we've been returning to this recipe again and again. We consider it thee best chocolate chip and this is a great example of the old proverb, "If it ain't broke, don't fix."
You may notice that one of the cookies in the photo has chocolate stripes. My sister wanted to have some fun and stir in chocolate shavings rather than chips into the dough. The cookie turned out to be chocolatier (is that a word?) and delicious!
Recipe source: Back of any Nestle chip package. Also found here.
Notes for Rebekah: Made 2 times the recipe. Yield: 1 large tin.
Description: My sister and I tried many Chocolate Chip Cookies (CCC) in our time and it is funny to note that during the past 2 or 3 years, we've been returning to this recipe again and again. We consider it thee best chocolate chip and this is a great example of the old proverb, "If it ain't broke, don't fix."
You may notice that one of the cookies in the photo has chocolate stripes. My sister wanted to have some fun and stir in chocolate shavings rather than chips into the dough. The cookie turned out to be chocolatier (is that a word?) and delicious!
Recipe source: Back of any Nestle chip package. Also found here.
Notes for Rebekah: Made 2 times the recipe. Yield: 1 large tin.
A Food Network Feast
10/18/09: Super Sloppy Joes and Oat Cake with Warm Blueberry-Lemon Sauce
Meal Details: For the main course I made homemade Sloppy Joes and for dessert I made an oat cake served with a warm blueberry sauce.
Defining moments: I've done these Sloppy Joes before and the oat cake didn't hold any surprises. So no momentous occasion for this week.
Recipe sources: The Super Sloppy Joes is a Rachael Ray recipe and the Oat Cake is a recipe created by Bobby Flay. The blueberry sauce is a Tyler Florence recipe. Gosh, lots of Food Network chefs this week! Lol! To see my first attempt with the Sloppy Joes see my previous post here. I specifically chose the Oat Cake by Bobby Flay because I am part of the Food Network Challenge that is being hosted by the writer of the I Blame My Mother blog. Learn more about this fun challenge by visiting this page. I know, I know, why on earth did I choose a baked item from Bobby Flay? He said on many occasions that his talents do not lie in the realm of baking. Well, to simply put it: I couldn't find anything in his Food Network recipe archive! His cuisine just doesn't match my family's. Sorry Chef!
What I learned: I learned as soon as I mentioned making Sloppy Joes again that Annemarie and Papa really liked the last Sloppy Joes I made. I mean really liked. I was glad to find that one out!
Any modifications: I did adjust some of the ingredient amounts for the Sloppy Joes so I will write out my ingredient list here for next time. And if Annemarie or Papa have a say in it, I think that next time will be very soon. :)
4 pounds ground beef
1 cup brown sugar
2 tablespoons ground pepper
4 medium onions
3 medium bell peppers
4 1/2 tablespoons red wine vinegar
4 1/2 tablespoons Worcestershire sauce
32 oz. (1 quart) of tomato sauce; I used our homemade tomato puree
12 oz. of tomato paste, optional (if you omit the paste, your mixture will just not be as thick, which isn't always a bad thing)
How it tasted? The Sloppy Joes were wonderful once again! And I think Bobby Flay has redeemed himself with the Oat Cake. He may have lost the Wedding Cake Throwdown but he's a winner here. The Oat Cake has the texture of Pumpkin Squares with a wonderful oatmeal cookie flavor. My brother mentioned that cream cheese frosting would be great with this dessert.
How about a 2nd time? Yes, for both recipes.
Meal Details: For the main course I made homemade Sloppy Joes and for dessert I made an oat cake served with a warm blueberry sauce.
Defining moments: I've done these Sloppy Joes before and the oat cake didn't hold any surprises. So no momentous occasion for this week.
Recipe sources: The Super Sloppy Joes is a Rachael Ray recipe and the Oat Cake is a recipe created by Bobby Flay. The blueberry sauce is a Tyler Florence recipe. Gosh, lots of Food Network chefs this week! Lol! To see my first attempt with the Sloppy Joes see my previous post here. I specifically chose the Oat Cake by Bobby Flay because I am part of the Food Network Challenge that is being hosted by the writer of the I Blame My Mother blog. Learn more about this fun challenge by visiting this page. I know, I know, why on earth did I choose a baked item from Bobby Flay? He said on many occasions that his talents do not lie in the realm of baking. Well, to simply put it: I couldn't find anything in his Food Network recipe archive! His cuisine just doesn't match my family's. Sorry Chef!
What I learned: I learned as soon as I mentioned making Sloppy Joes again that Annemarie and Papa really liked the last Sloppy Joes I made. I mean really liked. I was glad to find that one out!
Any modifications: I did adjust some of the ingredient amounts for the Sloppy Joes so I will write out my ingredient list here for next time. And if Annemarie or Papa have a say in it, I think that next time will be very soon. :)
4 pounds ground beef
1 cup brown sugar
2 tablespoons ground pepper
4 medium onions
3 medium bell peppers
4 1/2 tablespoons red wine vinegar
4 1/2 tablespoons Worcestershire sauce
32 oz. (1 quart) of tomato sauce; I used our homemade tomato puree
12 oz. of tomato paste, optional (if you omit the paste, your mixture will just not be as thick, which isn't always a bad thing)
How it tasted? The Sloppy Joes were wonderful once again! And I think Bobby Flay has redeemed himself with the Oat Cake. He may have lost the Wedding Cake Throwdown but he's a winner here. The Oat Cake has the texture of Pumpkin Squares with a wonderful oatmeal cookie flavor. My brother mentioned that cream cheese frosting would be great with this dessert.
How about a 2nd time? Yes, for both recipes.
A Long Awaited Treat
6/21/09: Hot Dogs with Chocolate Chip and Oatmeal Raisin Cookies
Drooling yet? :)
- Meal details: Main course, hot dogs -- pork and beef hot dogs with ketchup, mustard, and green tomato relish for condiments.
- Recipes sources: I had an incredibly hard time trying to find a chocolate chip recipe. . . Not! I just used the good old Nestle Tollhouse cookie recipe that I found on the back of the chip bag. I've tried many different C&C (aka chocolate chip) recipes before and I have found these to be my family's favorite. The oatmeal raisin recipe came from Annemarie's Betty Crocker cookbook. I don't know what I would do without that cookbook!
- Defining moments: I made TTTOOONNSSS of cookies before, they are one of my favorite things to bake, so I didn't take a big step into the unknown this week.
- What I learned: I discovered why someone created refrigerator cookie recipes. It was so hot in that kitchen last Sunday! I think the temperature was around 80 that day so you can imagine what it would be like when you are standing by a 375 degree oven for an hour! But the cookie satisfaction afterwards can't be beat. :)
- Any modifications? Nope, followed the recipes precisely.
- How it tasted? Haven't had cookies since Winter so they were readily received by all.
- How about a 2nd time? Yes, and a 3rd, and a 4th, and. . .
Now stop, take a deep breath, and scroll down slowly.
Drooling yet? :)
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