Saturday, January 12, 2013
These are simply amazing! They are the perfect blend of spices, chocolate, and cranberries. My stack of cookies kept decreasing because my husband kept swiping them! These taste great warm from the oven. I know the list of ingredients looks long, but don't be dismayed.
Oatmeal Cranberry Chocolate Spice Cookies
1 & 1/2 C all-purpose flour
1 t baking soda
1 t baking powder
1/2 t kosher salt (can use as much as 1 t)
2 t cinnamon
1/2 t allspice
3/4 C shortening
3/4 C brown sugar
3/4 C white sugar
1 t vanilla extract
1 & 1/2 C whole oats
1 & 1/2 C dried cranberries
1 C semi-sweet chocolate chips
Preheat oven to 350º.
Combine flour, baking soda, baking powder, salt, cinnamon and allspice in medium bowl. Set aside.
In mixing bowl, cream together shortening and sugars until fluffy. Add eggs and vanilla and combine well.
Add flour mixture a little bit at a time and stir until just combined.
Add oats, cranberries and chocolate chips and blend well. (I do all this in the mixer.)
Using a regular spoon (soup or cereal size), drop dough onto cookie sheet. Dough is a bit "wet" so you might want to use parchment paper on your cookie sheets and use 2 spoons rather than get your hands all messy.
Bake 12-14 mins or until light brown. Remove to cooling rack. Cool completely & store in air-tight container.
**The original recipe stated to use a 1/4 cup scoop to drop dough on the cookie sheet. I don't like large cookies, so I use a regular spoon.
Sunday, December 30, 2012
I found this little jewel of a recipe in the Nestle Toll House Recipe Collection cookbook copyright 1987. It's a thin, spiral bound cookbook filled with delicious chocolate recipes!
2 1/2 C all-purpose flour
1 1/2 t baking powder
3/4 t salt (I usually cut this in half)
1 1/4 C sugar, divided (1 C for the cookie recipe and 1/4 C for rolling the cookie in prior to baking)
3/4 C vegetable oil
2 eggs, at room temp
1 t vanilla extract
1 10oz pkg (1 1/2 C) Nestle Toll House Mint Chocolate Morsels *
In medium bowl, combine flour, baking powder, and salt. Set aside. In large bowl, combine 1 C sugar and the vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually add flour mixture, blending well between each addition. Stir in mint chocolate chips. Shape into small balls (about 1 t of dough), roll in remaining sugar. Place on ungreased cookie sheet. Bake at 350º for 8-10 minutes. Cool completely on wire racks.
Makes approx. 5 1/2 dozen, 2" cookies (perfect for popping in your mouth!)
*Back in the day, Nestle made an all-chocolate mint chocolate chip. A couple of years later, they discontinued those chips, so I had to use the Andes Mint chips. Last year, I found Nestle Dark Chocoalte & Mint chips in the store which were dark chocolate chips and green chips, as seen in my pics. I think I would prefer a solid chocolate mint chip and will probably go back to using the Andes Mint pieces in the future.
Also, this recipe is also good doubled for a larger number of cookies. If you double the recipe, do NOT double the amount of chips used. You'll end up with about 1/4 of them in the bottom of the bowl. Of course, you could eat them all...
Thursday, December 20, 2012
I have such wonderful memories of baking with my mom. I miss her so much at this time of year, but I'm thankful that she shared her love of cooking and baking with me. I can't remember a time when I wasn't in the kitchen helping my mom (& dad). This is my all-time favorite cookie and recipe. They make a lovely, crunchy cookie.
**This recipe is doubled and makes a TON!**
Preheat oven to 375º.
Combine and set aside:
4-1/2 C All purpose flour
2 t baking soda
2 t salt (I cut this in half to help make it more heart friendly)
Blend in mixer:
2 C Crisco
1 1/2 C brown sugar, very firmly packed
1 1/2 C sugar
2 t vanilla
1 t water
4 eggs at room temperature
1 to 1 1/2 C of chopped pecans or walnuts
1 large package (12 oz) semi-sweet chocolate chips (I use 2 C)
Cream Crisco, sugars, vanilla, water and eggs until nice and creamy. Add dry ingredients to creamed mixture a little bit at a time and mix well. Scrape sides of bowl frequently. Stir in chips and nuts. Drop by rounded teaspoons onto cookie sheet. Bake 10-12 mins or until browned to your liking.
**I use a regular long teaspoon from my utensil drawer. The smaller you make the cookies, the more cookies you get! ;) I also refrigerate my dough in the fridge for several hours or overnight to keep cookies from spreading so much. Lastly, I use the water displacement process to measure my Crisco. If you use Crisco sticks, either use a couple of tablespoons less or increase your flour by about 1/4C to prevent spreading and pancake cookies.
Here's a treasure I pull out every Christmas. This is from a cookbook my mom and her co-workers put together in 1987. This is one of my most treasured possessions, and as you can see, much used.
Sunday, August 26, 2012
Chocolate Chip Treasure Cookies
1 1/2 cups graham cracker crumbs
1/2 cup All Purpose Flour
2 teaspoons baking powder
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1/2 cup butter, softened
1 1/3 cups flaked coconut
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 cup chopped walnuts
HEAT oven to 375ºF. Combine graham cracker crumbs, flour and baking powder in small bowl.
BEAT sweetened condensed milk and butter in large bowl until smooth.
ADD crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto an ungreased cookie sheets.
BAKE 8 to 10 minutes or until lightly browned. Cool.
Sunday, June 19, 2011
Amish Oven Fried Chicken
1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
Wednesday, February 2, 2011
I found this recipe online several years ago. It quickly became my favorite spaghetti sauce and is better than just plain canned and is quick and easy to whip up. The recipe calls for 2 pounds of ground beef, but I've used 1 pound with great results.
Spaghetti with Meat Sauce
2 pounds ground round (or 1 lb. ground beef + 1 lb. ground Italian Sausage)
1 (14 ounce) can stewed tomatoes, cut up (I put them in the blender)
6 ounces V-8 juice
1 (16 ounce) jar Prego Traditional spaghetti sauce
1 envelope onion soup mix (I use 1/2 pkg.)
1/2 cup grape jelly (I use about 3/4 cup)
In a large skillet, brown meat until pink color disappears.* Drain off liquid and crumble with fork or potato masher. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Bring mixture to a boil, then turn heat down and simmer for 15-20 mins or until piping hot and to the desired thickness of sauce you like.
Yields enough sauce for 6 to 8 servings.
*I prefer to boil my ground beef. To do this, put about an inch or so of water in your skillet. Add ground beef and crumble. I also like to add about 1/4 of an onion, chopped, pepper, salt, and a bit of garlic powder. Bring to a boil and continue to break meat into small chunks. Boil on low heat until meat is done. Drain off water and rinse meat in a colander to further remove any excess grease. Place back into skillet and proceed with recipe.
Saturday, December 25, 2010
This is the most delicious cake I've tasted in a long time! I baked one a couple of days ago and took it to work. The empty pan came home with me that same night. I've never taken anything that disappeared so quickly!! You won't be disappointed with this cake, I can tell you that!
1 yellow cake mix
1 C sour cream
3/4 C vegetable oil
1/4 t cinnamon (approximately)
1/2 C sugar
1 C brown sugar (I used 1 C sugar + 1 T molasses and mixed well)
3 t (heaping) cinnamon
1 C chopped nuts (I used walnuts)
6 T milk
2 C powdered sugar
1 t vanilla extract
Preheat oven to 325º. Grease (very, very well) a 13" x 9" cake pan.
In a mixing bowl, combine by hand the cake mix, eggs, sour cream, vegetable oil, sugar, and cinnamon. Mix well. If you have lumps, that's okay. Mix the filling mixture in a small bowl and set aside.
Spread half of the cake mixture in the bottom of the cake pan. Sprinkle half the filling mixture over the cake mixture. Make sure you get mixture over the entire cake. Then, place the rest of the cake mixture in the cake pan and top with the remaining filling mixture. Using a knife, swirl the cake mixtures until they're well blended.
Bake at 325º for 45-50 minutes or until toothpick inserted in the center comes out clean.
Approximately 5 minutes before cake is finished, mix the icing mixture together in a small bowl. Immediately upon removing cake from oven, pour icing over the hot cake. In order to cover the whole cake, you might need to tilt the cake. Let cool and eat warm or cold. It's supposedly better the next day, but I've yet to make one and have any left to eat the next day!