Oatmeal Raisin Cookies


I grew up in a house where bread and cookies were homemade. Every week my mother would make homemade white bread and cookies for our lunches and dinners.  There were always cookies in the cookie jar. And believe it or not I would ask my mom if we could buy Oreos or Chips Ahoy almost every Saturday when we would go to the store.  But my mother would always say, ” Absolutely Not”.

One of my favorites  was my moms Oatmeal Raisin Cookies.  They were so soft and chewy and I couldn’t get enough of them.  The only thing I have done to my mom’s recipe was add just a dash of fresh ground nutmeg.  I usually get 4 dozen cookies out of this recipe. I use my Pampered Chef medium scoop.

A plate of cookies and a glass of iced-cold milk. YUM!!

I have added one Variation and I know some of you will think it is crazy, but once you try it you will be hooked.  The add-in : BACON.  It makes it a breakfast-on -the- go cookie!

Enjoy and Happy Cooking,                                               

Vonnie

Ingredients

  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon ground cinnamon
  • dash of fresh ground nutmeg
  • 1/2  teaspoon salt (optional)
  • 3 cups oatmeal, old-fashioned, uncooked
  • 1   heaping cup raisins
Preparation:

Heat oven to 350°F. In a large bowl sift together flour, baking soda, cinnamon, fresh ground nutmeg, and salt. Set aside.  In a separate large bowl, beat butter and sugars on medium speed of electric mixer until creamy.  Add eggs one at a time and beat well.  Add vanilla.   Add flour mixture a little at a time until fully combined.   Fold in oats and raisins, mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Variation:

6 slices of bacon, cooked crisp and crumbled in chunks.  Add with the oats and raisins.

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Ambrosia


Are you looking for a side dish that is easy to make and your family or guests will love?  Look no further! Ambrosia is a great salad you can serve with just about any main dish.

When I was growing up in Northeast Ohio,  Sunday dinner was always Roast Beef with carrots, and potatoes, salad and dessert. My mother would make this salad occasionally and it was always a big hit! Tonight I am making my Slower Cooker Chicken Stew for dinner and thought I would make this as my salad. It seemed like the perfect side/salad to round out my dinner and since it is spring here in Michigan I thought it would be a better choice than the baked apples. You can find the Slower cooker Chicken stew recipe on my blog too!

Enjoy and Happy Cooking,                                                         

Vonnie

 

1 (20 ounce) can crushed pineapple with juice

1 (3 ounce) package instant pistachio pudding mix

1 (12 ounce) container frozen whipped topping, thawed

2 large bananas, sliced

2 cups miniature marshmallows

1 (15.25 ounce) can fruit cocktail, drained

1 (11 ounce) can mandarin oranges, drained

 

 

Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in non-dairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.

Photo: Taken by Kraft foods

Carrot Cake Cookies


It’s time for a quick history lesson!

Did you know Carrot cake is often referred to as Passion cake?  The history of this sweet dessert can go back as far as Medieval Times. Carrots were used in sweet cakes since sweeteners were scarce and expensive. Here in the States following the end of WWII there was an over abundance of canned carrots. A business man named George C. Page hired master Bakers to find uses for the cans of carrots.  He promoted the idea of carrot cake after seeing a recipe on the side of the cans.  The cakes became very popular in the 1960’s in restaurants and cafeterias from coast to coast. Every establishment had the delectable dessert on their menu.

My family history of carrot cake is with my Grandma Taylor.  She was a wonderful baker. I loved spending time with her. The most amazing smells filled my Grandma’s kitchen and I loved sitting there watching her glide easily from counter to oven and back. She would make the most delicious baked goods and all from memory. I never remembered seeing her ever refer to a cookbook.  After her death I found a small spiral notebook with my Grandma’s hand written recipes.

Consider these cookies portable mini carrot cakes!  They are made with my Grandma’s recipe in mind.

Enjoy and Happy cooking,                        

Vonnie

 

Ingredients:

2 cups brown sugar

2 cups sugar

1 lb. butter

4 eggs

2 tsp. vanilla

4 cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

2 1/2 tsp. ground cinnamon

1 1/2 tsp. nutmeg

1 ½ tsp. ginger

3 cups grated carrots

1 cup raisins

4 cups rolled oats

1 cup chopped pecans or walnuts, optional

Directions:

Cream butter and sugars together until light brown.  Add eggs one at a time. Wait until each one is combined before adding the next. Mix in vanilla. Fold in carrots, raisins and oats.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger in a large bowl. Slowly add mix to wet ingredients by fourths. Scrape after each addition.

Scoop by teaspoons (I use a small 1-tsp ice cream scooper to make the perfect size) onto a lightly greased cookie sheet. Bake 10-12 minutes at 350° until golden.

Cool on rack.

While the cookies are baking and cooling, whip up the frosting.

Frosting

1 lb. cream cheese (softened)

1 lb. butter (softened)

2 cups powdered sugar

2 tsp. vanilla extract

Cream butter and cream cheese until no lumps remain.

Slowly add vanilla and sifted powdered sugar.

After the cookies have cooled and the frosting is ready, assemble them by smearing some frosting on the bottom of one cookie and then sandwiching it closed with another.

Refrigerate leftovers.

Nancy’s Banana Cream Pie


This recipe is in honor of my mother Nancy Taylor. She is/was the best baker in Champion, Ohio.  Well, at least my family thought so!!  Everything was homemade in our house.  Breads, cakes, cookies and pies.  My mom’s pies were always a big hit.  The best thing was my mom made dessert EVERY night.  After dinner ,we had the very best sweets imagined.  Banana cream pie was always put a smile on my family’s face!

Enjoy my mom’s recipe and Happy Cooking,                                                          

Vonnie

Ingredients:

3/4 cups sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 1/4 teaspoons vanilla extract

1 (9 inch) pie crust, baked

4 bananas, sliced

whipped topping                                                                                                                              

Directions

In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

Bake at 350 degrees  for 12 to 15 minutes. Chill for an hour.

Top with whipped topping.

Cuppa Cuppa Cuppa Cake


While reading www.thepioneerwoman.com last night I came across this recipe.  Ree Drummond wrote she always wanted to make Truvy’s(played by Dolly Parton) Cuppa, Cuppa, Cuppa cake from The Steel Magnolias, so I decided I needed to follow in Ree’s footsteps!

Well, not only do I love the movie, I LOVE this cake!  It is so easy to make and is really is like Truvy say: “Oh hell, Clairee, you don’t need a recipe.  It’s just a cuppa of flour, a cuppa of sugar and a cuppa of fruit cocktail WITH the syrup, stir and bake in a hot oven ‘til golden brown and bubbly.  I serve it with ice cream to cut the sweetness.”! 

You can also serve it with whipped cream or put it in a bowl and pour iced cold milk over top!

Enjoy and Happy Cooking,                                                          

Vonnie

 

Ingredient:

1 cup of self rising flour

1 cup sugar

1 can fruit cocktail with juice

Directions:

In a large bowl mix all ingredients until moist.  Pour into a butter greased 8 inch square pan.  Bake in a 350 degree until for about 45 minutes or until golden brown.