Uncategorized

Cookies, Desserts, Uncategorized

Rich and similar to Mrs. Field’s cookies, this recipe is large, so consider making a half or quarter batch.

Ingredients:

2 cups butter
2 cups sugar 
2 cups brown sugar
4 eggs
2 teaspoon vanilla
4 cups flour
1 teaspoon salt
2 teaspoon baking soda
2 to 3 cups oatmeal
2 teaspoon baking powder
24 oz. package chocolate chips
One 8 oz. Hershey chocolate bar, chopped
3 cups walnuts, chopped

Cream together butter and sugars. Add eggs and vanilla. Mix together dry ingredients (except for chocolate and walnuts). Add to butter and sugar mixture. Stir in chocolate and walnuts. Make golf-ball size cookies. Place 2 inches apart on cookie sheet. Bake at 375 degrees for 6 minutes. Makes approximately 112 cookies.

Desserts, Uncategorized

Ingredients:
4 cups sliced apples or 3 cups plus 1 cup fresh cranberries
1/2 cup water
1/2 tsp cinnamon
1/2 cup butter
3/4 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup dry oats

Place apples in greased 9×9 baking dish. Preheat oven to 350 degrees. Pour water over the apples. Sprinkle with cinnamon. Cream together butter and both sugars. Add flour and oatmeal, blend well. Sprinkle mixture over apples. Bake for 30 to 40 minutes or until golden brown. Serve with ice cream if desired.

Optional bottom crust
Ingredients: 1/2 cup butter
1/4 cup brown sugar
1 cup flour
Directions: grease a 9×13 glass pan or line with parchment paper. Combine ingredients in a food processor or use pastry cutter to mix into a crumbly mixture. Press into the prepared pan. Bake for 15 minutes at 350 degrees.

Breakfast, Muffins & Sweet Breads, Uncategorized

Ingredients

2 Tbsp coarse chopped peeled fresh ginger root
1-2 lemons well scrubbed, patted dry
1/2 cup butter room temp.
1 cup sugar
2 large eggs
1 tsp baking soda
1 cup yogurt or buttermilk
2 cups flour
1/4 fresh lemon juice
2 tbsp. of sugar


Heat oven to 375 degrees.
Finely chopped ginger, finely grate the lemon peel so you have 2 tbsp.
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Add ginger and lemon peel
Stir baking soda into buttermilk. Fold flour into ginger mixture one third at a time alternating with buttermilk. when well blended scoop into muffin cups. bake 18-20 minutes until springy to the touch.
While muffins are baking, mix lemon juice and 2 tbsp. sugar until dissolved. When the muffins are baked, cool 3-5 min. then dip into mixture (top and bottom).