Friday, December 19, 2014

No-Bake Chocolate Oatmeal Cookie

NOTE:: this was actually submitted in 2012 but never got loaded up onto the blog, my bad!!

Submitted by Jessica R.

1/2c butter or margarine
2c sugar
1/2c milk
4 tbsp cocoa
1/2c creamy peanut butter (or chunky but is seems to make a more crumbly dry cookie)
2 tsp vanilla
3 -3 1/2c dry quick-cooking oats

Add the first four ingredients into a 4-quart sauce pan.
Bring to a rolling boil and hold for 1 minute.
Remove from heat.

Add peanut butter into the hot mixture and stir until melted.
Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
Mix in the oats and drop by tablespoons onto wax paper.
Let cool until set.

*Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I have had these not set up for me AND be hard and dry. But most of the time, the recipe is just right. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

Double Feature...

NOTE:: these were  actually submitted in 2012 but never got loaded up onto the blog, my bad!!

Submitted by Melissa over at Kramer Events

1 3/4c flour
1 tsp baking soda
1/2 tsp salt (optional)
1 1/4c packed brown sugar
1c (2 sticks) butter softened
1/2c granulated sugar
2 large eggs
2 tbsp milk
1 1/2 tsp almond extract
2 1/2c quick or old-fashioned oats
1c dried cherries
2c chocolate chips (12-oz. pkg.)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and almond extract. Gradually beat in flour mixture. Stir in oats, morsels and dried cherries; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies

 * * * * * * * * *

Submitted by Melissa over at Kramer Events

1c flour
1/2 c butter or margarine, softened
3 tbsp powdered sugar

2 eggs
1c granulated sugar
¾c chopped nuts
½c flaked coconut
½c chopped maraschino cherries, drained
¼c  flour
½  tsp baking powder
1/4 tsp salt
1 tsp vanilla

Heat oven to 350ºF. Grease 8- or 9-inch square pan.
In medium bowl, mix 1 cup flour, the butter and powdered sugar with spoon until flour is moistened. Press mixture in pan. Bake 10 minutes.
In medium bowl, beat eggs. Stir in remaining ingredients. Spread over baked layer.
Bake 25 to 30 minutes or until golden brown. Cool completely, about 30 minutes. For bars, cut into 6 rows by 5 rows.

Thursday, December 18, 2014

GF Almond Butter-Chocolate Chip Cookie

Submitted by Lisa
1 cup of almond butter (smooth or crunchy)
1/3 c Grade B maple syrup
1 egg
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp sea salt

Pre-heat oven to 350’

Beat almond butter, maple syrup, egg, vanilla, baking soda & salt together until smooth and creamy (about 2 minutes)

Fold in 1/2 cup of chocolate chunks (or chips)

Drop tablespoon sized balls of dough onto a cookie sheet and top with additional almonds and chocolate chips if desired

Bake for 10-12 minutes or until cookies turn a slight golden brown underneath

Peanut Butter Blossoms

Submitted by Erin

1/2c sugar
1/2c packed brown sugar
1/2c creamy peanut butter
1/2c butter or margarine, softened
1 egg

1 1/2c flour
¾ tsp baking soda
½ tsp baking powder

Kisses or other chocolate pieces

Heat oven to 375’

Beat 1/2c sugar, brown sugar, peanut butter, butter, egg with mixer on medium speed until blended. Stir in flour, baking soda & baking powder until dough forms.

Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets, about 2 inches apart

Bake 8-10 minutes or until edges are light golden brown. Immediately press in chocolate kiss or chocolate pieces into center of cookie. Remove from cookie sheet to cooling rack.

Yield – 36 cookies

Wednesday, December 17, 2014

Grandma Ina's Persimmon Cookie

Submitted by Debbie at Del Monte Café

1c persimmon pulp
1 tsp soda
1c sugar
1/2c butter
1 egg
2c sifted flour
½ tsp nutmeg, ground
½ tsp cloves, ground
½ tsp cinnamon, ground
1c chopped walnuts
1c raisins

Mix persimmon pulp, baking soda, sugar, and butter – blend well.

Add egg, and rest of ingredients.

Drop rounded teaspoon fulls onto cookie sheet

Bake at 375’ for 20 minutes or until they are set