HEALTHIER MOLASSES OAT BRAN COOKIES

Note: This chewy molasses cookie is cholesterol free and lower in fat and calories than the average cookie. Each of these cookies is approximately 60 calories.

1 cup sugar
3/4 cup canola oil
1/4 cup cholesterol-free egg product
1/4 cup molasses
1 1/2 cups white whole-wheat flour
1 1/2 cups quick-cooking rolled oats
1/2 cup oat bran
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground cloves
Nonstick cooking spray
Sugar

In a large bowl, combine the sugar, oil, egg product, and molasses; mix together well.

Lightly spoon the flour into a measuring cup and level off.  Stir the flour, oats, oat bran, baking soda, cinnamon, ginger, salt, and cloves into the sugar mixture until well blended.  Cover with plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375 degrees.
Spray cookie sheets with nonstick cooking spray.

Shape the chilled dough into 1-inch balls and roll in sugar. Place balls 2-inches apart on the prepared cookie sheets.  With the bottom of a glass dipped in sugar, flatten balls slightly.

Bake at 375 degrees for 7 to 10 minutes or until the cookies are set and the tops are cracked.

Cool for 1 minute then remove from cookie sheets to wire racks to cool completely.

Yield: Approximately 5 dozen.

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CHOCOLATE CHUNK PECAN PIE

This delicious pie is from the good folks at King Arthur Flour.

crust

• 1 1/2 cups King Arthur Perfect Pastry Blend or Unbleached All-Purpose Flour
• 1 tablespoon buttermilk powder, optional
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons vegetable shortening
• 5 tablespoons cold butter
• 1 teaspoon white or cider vinegar
• 3 to 4 tablespoons ice water

filling

• 2 large eggs, room temperature
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup butter, melted and cooled
• 1 teaspoon espresso powder, optional; for flavor and color
• 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious*
• 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination
• 2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes
• *Substitute 2 teaspoons vanilla for any of the flavorings, if desired

topping

• 2/3 to 1 cup cup pecan halves, optional
• 1) To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
• 2) Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
• 3) Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK
• .4) Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
• 5) Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
• 6) Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
• 7) Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F. Roll the dough into a 12" to 13" circle.
• 8) Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
• 9) Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
• 10) Beat the eggs, sugar, and salt for about 2 minutes at high speed, until they're thick and light-colored.
• 11) Stir in the flour, the cooled, melted butter; the espresso powder, and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
• 12) Pour the batter into the pie crust, then scatter the pecan halves on top.
• 13) Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
• 14) Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired.
• Yield: one 9" pie, about 8 to 10 servings.

PEAR-CINNAMON STREUSEL SQUARES

2 cups all-purpose flour

1 1/4 cups quick-cooking rolled oats
3/4 cup packed brown sugar
2 tsp ground cinnamon
1 cup butter
2 eggs
1 cup granulated sugar
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 cups peeled and chopped pears*
3/4 cup cinnamon chips
Powdered sugar drizzle

Preheat oven to 350 degrees.
Lightly grease a 3-quart rectangular baking pan; set aside.

In a large bowl, stir together the 2 cups of flour, oats, brown sugar, and cinnamon.  Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.  Remove 1 1/2 cups of the mixture for topping; set aside.  Press the remaining mixture evenly into the bottom of the prepared baking pan.

Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling by combining the eggs and granulated sugar in a medium-size bowl.  Stir in the 2 tablespoons of flour, baking powder, and salt.  Stir in the pears and cinnamon chips.

Spread the filling evenly over the hot crust.  Sprinkle with the reserved oat mixture.

Bake at 350 degrees for 30 to 35 minutes or until the top is golden brown.  Remove from oven to a wire rack to cool completely.

Cut into 32 bars.  Make drizzle:

In a small bowl stir together 1 cup powdered sugar and 1 tablespoon milk.  Stir in additional milk, 1 teaspoon at a time, until the drizzle is of a drizzling consistency.  Drizzle over the bars.

*Apples may be substituted for the pears.

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PEPPERMINT FUDGE BROWNIES

1 pkg (16-18 oz) refrigerated triple-chocolate cookie dough

1 cup miniature marshmallows
2/3 cup mini semisweet chocolate chips
1/4 cup crushed peppermint hard candies
1 tsp vegetable shortening

Preheat oven to 350 degrees.

Line an 8-inch square pan with heavy-duty foil and allow about 1-inch to extend over the ends of the pan.

Break up the cookie dough and place in the foil-lined pan.  Press dough evenly over the bottom of the pan.

Bake for 18 minutes at 350 degrees.  Remove from oven and immediately sprinkle the marshmallows and half the chocolate chips over the top.

Return to oven and bake another 3 to 4 minutes or until the marshmallows are puffed but not browned. Remove from oven and sprinkle with the crushed candies.

Allow brownies to cool completely.

Remove the brownies from the pan using the extended foil to lift out; place on a cutting board or surface. Using a long sharp knife that has been warmed under hot running water and patted dry (cuts through the marshmallows more easily) into small squares.

In a small saucepan heat the remaining chocolate chips with the shortening over low heat until smooth, stirring constantly.  Drizzle over the brownies and allow to stand until the chocolate drizzle has set.

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PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING

This TOH recipe is from a lady in Indiana, the state where I was born and raised.  I lived there for several years as an adult and two of my three children were born in Indiana.  I am always looking for Hoosier recipes as I know Hoosiers are excellent cooks!

1/3 cup butter, softened
1/2 cup peanut butter
1 1/4 cups packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cinnamon
3/4 cup 2% milk

1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING:

1/3 cup peanut butter

2 cups powdered sugar

2 tsp honey

1 tsp vanilla extract

3 to 4 tbsp 2% milk

In a small bowl, cream peanut butter and sugar until light and fluffy. Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. 

Frost cupcakes.

Yield: about 1-1/2 dozen.

PUMPKIN PIE WITH A SECRET

 Let me state up front that I am not one who thrives on appearance and I have very little patience.  So I must tell you I have never made this pie nor do I intend to!  I am a slap in together, get it in the oven and hope it looks okay.  I would never take a chance on flipping the custard into the shell but I know there are those of you out there who would.  So I am sharing this recipe that I got from McCall's Cooking School years ago. I hope those of you who make this will report back to us how it turned out for you.  Click on the pictures to enlarge for easier reading.

This is picture 1 and 3. The recipe and the final instructions.

Picture 2 - The beginning instructions.

The finished product.

MINCEMEAT PUMPKIN PIE

1 9 or 10-inch unbaked pie shell

1 (9-oz pkg) condensed mincemeat*, crumbled
3/4 cup water
1 can (16-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Place oven rack in lowest position then preheat oven to 425 degrees.

In a small saucepan, combine the mincemeat and water; bring to a boil.  Cook and stir for 1 minute.  Spread mixture into the unbaked pie shell.

In a large mixer bowl, combine the pumpkin, milk, eggs, and spices; mix together well.  Pour pumpkin mixture over the mincemeat in pie shell.  Bake at 425 degrees for 15 minutes.

Reduce the oven temperature to 350 degrees and bake 35 to 40 minutes more or until set in the center.

Allow pie to cool before cutting to serve.  May be served warm or chilled. Top with whipped cream, if desired.

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Refrigerate any leftovers.

*1 1/3 cups ready-to-use mincemeat can be substituted for the condensed mincemeat.

FUDGE MARBLE POUND CAKE

This recipe is from a flyer containing 6 pound cake recipes from Duncan Hines.  This flyer was in my late mother's recipe shoebox. Note: You can click on the picture to enlarge for easier reading.

BEAUTIFUL CHRISTMAS CAKES

 I have no information on these cakes but wanted to share this picture. They are all too pretty to cut and eat! Which one is your favorite? Mine is #2 although  I like them all.

BROWN SUGAR-GINGER SNOWFLAKE COOKIES

I got this cookie recipe from a Woman's Day magazine several years ago.

2 3/4 cup(s) all-purpose flour

1/2 teaspoon(s) baking powder

1/4 teaspoon(s) kosher salt

1 cup(s) (2 sticks) unsalted butter, at room temperature

1/4 cup(s) granulated sugar

1/2 cup(s) firmly packed dark brown sugar

2 teaspoon(s) grated fresh ginger

1 large egg

1 1/2 teaspoon(s) pure vanilla extract

2 cup(s) confectioners' sugar

2 tablespoon(s) whole milk

 Sanding sugar, for decorating

In a large bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, beat the butter, granulated and brown sugars, and ginger until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.

Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured snowflake-shaped cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.

Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

In a medium bowl, stir together the confectioners' sugar and whole milk until smooth. If desired, tint the icing blue. Transfer the icing to a piping bag fitted with a small round tip and pipe patterns on the cooled cookies. While the icing is wet, sprinkle with sanding sugar, if desired.

GINGERSNAP PUMPKIN DESSERT

 

2 1/2 cups finely crushed gingersnaps
1/2 cup butter, melted
1 block (8-oz) cream cheese, softened
1/2 cup powdered sugar
2 tbsp milk
3 cups cold milk
2 pkgs (3.4-oz each) instant vanilla pudding mix
1 can (15-oz) solid pack pumpkin
2 1/2 tsp pumpkin pie spice
2 cups whipped topping
Additional whipped topping for garnish, optional

In a small mixing bowl combine the crushed gingersnaps and butter; press into an ungreased 9 x 13 inch baking pan.

Bake at 325 degrees for 10 minutes.  Remove from oven and cool.

In a mixing bowl beat the cream cheese, powdered sugar, and 2 tablespoons milk until fluffy; spread over the cooled crust.

In another mixing bowl, beat the milk and pudding mix together for 1 minute.  Add the pumpkin and the pumpkin pie spice; beat until well blended. Fold in the whipped topping and spread the mixture over the cream cheese layer.

Refrigerate dessert for at least 3 hours.

To serve, cut dessert into squares and garnish with whipped cream, if desired.  Dust lightly with cinnamon or pumpkin pie spice, if desired.

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HOLLY FUDGE

 Another recipe from Mr. Food where I have gotten some of my best recipes.

 1 cup granulated sugar

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/8 teaspoon salt
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup red and green candied cherries, chopped

Directions:
Coat 8-inch square baking dish with cooking spray.

In large saucepan, bring granulated sugar, butter, heavy cream, and salt to boil over medium heat, stirring frequently. Allow to boil 5 minutes, stirring constantly.

Remove from heat and slowly add confectioners' sugar and vanilla, stirring until smooth and well combined. Stir in cherries until evenly distributed.

Spoon into baking dish and chill 1 hour, or until firm. Cut into squares and serve, or store in an airtight container.

 

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CORNFLAKES MACAROONS

I love it when I find old handwritten recipes of my late mom's.  She must have written this from the old radio show, "The Backyard Fence," or something similar.  Her handwriting was always beautiful and it is obvious she wrote this quickly.

Click on recipe to enlarge for easier reading.

HOLIDAY PASTRY

This is a recipe from an old Marcia Adams book.  I would guess the book was from 17 or 18 years ago. Good pastry recipe for the cook who is afraid of making pie crusts.  This recipe is made with an electric mixer and is so easy.  The picture below shows this pastry being cut for small hand pies but this recipe makes enough for two regular two-crust pie.

4 cups all-purpose flour
1 tbsp sugar
2 tsps salt
1 3/4 cups butter-flavored solid vegetable shortening
1 large egg
1 tbsp cider vinegar
1/2 cup water

In large mixer bowl, place the flour, sugar, salt, and shortening; blend until it has the texture of coarse crumbs.

In a small bowl, beat together the egg, vinegar, and water; drizzle over the flour mixture and mix thoroughly.

Shape the dough into a 6-inch patty, wrap in plastic wrap, and freeze for 45 minutes or refrigerate overnight.

To prepare the dough for pies, form into a long roll, divide into fourths, and wrap each portion separately and refrigerate or freeze.
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LEMON-POPPY SEED BARS

NOTE: This is a repost of a recipe I posted in 2013. I have no idea if Ms. Merker is still the food and nutrition editor at Woman's Day. 

I love this recipe and the story that came with it.  Kate Merker, Woman's Day food and nutrition director said this recipe is from her great-great-aunt Olga who was known for her wonderful pies and cakes.  She went on to say her Aunt Olga even paid her doctors with tins of cookies!

1 tbsp poppy seeds
1/4 tsp kosher salt
3 cups all-purpose flour
2 tbsp grated lemon zest
1 cup (2 sticks) unsalted butter, at room temperature
3 cups granulated sugar
8 large eggs
1 cup fresh lemon juice
confectioners' sugar, for dusting

Heat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil, leaving an overhang on two sides.

In a large bowl, whisk together the poppy seeds, salt, 2 cups flour and 1 tablespoon zest.

Using an electric mixer, beat the butter and 1/2 cup granulated sugar in a second large bowl until light and fluffy, 3 minutes.  Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.  Press or spread the mixture into the bottom of the prepared pan.  Bake until lightly golden, 15 to 20 minutes.

Clean and dry the bowl, then whisk together the eggs, lemon juice, and the remaining 2 1/2 cups of granulated sugar, remaining 1 cup of flour, and the remaining 1 tablespoon of zest.  Spread the mixture over the hot crust and bake until set, 30 to 35 minutes.  Allow to cool to room temperature.

Transfer to a cutting board and cut into 1 1/2-inch squares.  Dust with the confectioners' sugar.

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THREE-CHOCOLATE FUDGE

This is an old Taste of Home recipe from Betty Grantham of Hanceville, Alabama.

• 3-1/3 cups sugar
• 1 cup butter
• 1 cup packed dark brown sugar
• 1 can (12 ounces) evaporated milk
• 32 large marshmallows, halved
• 2 cups (12-oz) semisweet chocolate chips
• 2 milk chocolate candy bars (7 ounceseach), broken
• 2 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 2 cups chopped pecans

1. In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted.
2. Stir in chocolate chips until melted. Add chocolate bars and chopped chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15x10x1-in. pan. Chill until firm. Cut into squares. Yield: 5-1/2 pounds.