RAISIN LOADED OATMEAL COOKIES

I suppose oats were cheap in my younger days because it seems there were always oatmeal cookies.  Now they are probably my grandson's favorite cookie.

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup firmly packed brown sugar
3/4 cup butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups rolled oats
1 1/4 cup raisins

Preheat the oven to 350 degrees.
Lightly grease 3 cookie sheets; set aside.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large mixing bowl, using an electric mixer on high speed, beat the brown sugar and butter together until light and fluffy.  Beat in the eggs and vanilla until mixture is smooth.  Using a large wooden spoon, gradually stir in the flour mixture until thoroughly combined.  Stir in the oats and the raisins.
Drop the dough by rounded spoonfuls 1 1/2-inchs apart onto the cookie sheets.  Use a fork to flatten the dough slightly.  Bake at 350 degrees for 10 to 12 minutes or until golden brown.  Cool on sheets for a couple of minutes then remove to racks to cool until ready to eat.

FILE PHOTO

REESE'S PIECES CAKE

This cake recipe and picture is from an old Ladies' Home Journal magazine. Note: This calls for 2 8-inch chocolate cake layers.

• 1/4 cup unsalted butter
• 1/4 cup smooth peanut butter
• 2/3 cup confectioners' sugar
• 1 teaspoon milk
• 1 8-inch chocolate 2-layer cake, unfrosted
• 1/2 recipe Whipped Chocolate Ganache
• 2/3 cup Reese's Pieces
• Beat the butter, peanut butter, confectioners' sugar, and milk until smooth. Trim domed tops from cakes. Place one cake layer on serving dish and spread with peanut butter frosting. Top with second layer and frost entire cake with Whipped ChocolateGanache (recipe below), smoothing the top and edges.

  2. 

  Decorate the cake with Reese's Pieces turned on their side, making designs of your choice. 
• Yield: One 8-inch layer cake
• Whipped Chocolate Ganache

  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 1 pound (16 oz) semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • Heat cream and confectioners' sugar in a saucepan to a simmer. Remove from heat and pour over chocolate in a mixing bowl. Let sit 5 minutes, then whisk until smooth.

    2. 

    Set bowl over another bowl filled with ice and water, and allow mixture to cool. Stir until ganache is cold to the touch, about 5 min. Whip ganache in a mixer until lighter in color and just fluffy (don't overwhip or ganache will curdle). Use immediately.

  

NO-FAT-NEEDED APPLE OATMEAL CAKE

If you are looking for a healthy old-fashion recipe, this is it.  

1 cup regular oats, uncooked
1 cup all-purpose flour (I only use white whole-wheat flour)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup sugar
1/2 cup applesauce
1 egg
1 tsp vanilla
1 cup diced apple
1/3 cup English walnuts, chopped

Combine the oats, flour, soda, salt and cinnamon.  Set aside.
Combine sugar, applesauce, egg, and vanilla.  Add to dry ingredients.
Stir in apples and nuts.
Pour into greased and floured 8-inch square pan.
Bake at 350 20 to 25 minutes or until done.

clipart

TRELLIS PIE CRUST

I found a 1958 Good Housekeeping Party Pie Book in my late mother's recipe drawer.  I thought this was interesting and you might enjoy seeing it.  I don't have a scanner and I am not the world's best photographer but I think you will be able to see these pictures.  I remember my grandmothers making lattice pies but I don't remember them making trellis pies.  Do any of you make your pies this fancy?

MINI CHOCOLATE WHOOPIE PIES WITH SALTED CARAMEL FILLING

This is a recipe I got during the 2014 holiday season in a Land O Lakes grocery store recipe give-away. I think they would make a great treat anytime of the year.

Whoopie Pies

1 (15.25- to 16.5-ounce) packag3Devil's food cake mix with pudding1/2 cup Land O Lakes® Butter, melted1/2 cup water3 Land O Lakes® Eggs

1 to 2 teaspooons sea salt

Filling

1 cup Land O Lakes® Butter, softened

3 1/2 cups powdered sugar

1/3 cup prepared caramel sauce

1 teaspoon sea salt

1 teaspoon vanilla

Combine cake mix, 1/2 cup melted butter, water and eggs in bowl; beat at medium speed until smooth. Let batter rest 30 minutes.

Heat oven to 400°F.

Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto parchment-lined or lightly greased cookie sheets. Sprinkle each cookie with sea salt. Bake 5-7 minutes or until toothpick inserted in center comes out clean. Transfer to cooling rack.

Place 1 cup butter into bowl. Beat at medium speed until creamy. Add powdered sugar; beat at low speed until well mixed. Add caramel sauce, 1 teaspoon sea salt and vanilla. Beat until well mixed.

Pipe or spread rounded teaspoonful filling onto bottom of 1 cookie; place second cookie, bottom-side down over filling. Repeat with remaining cookies and filling.

LOL Photo

LEMON ZUCCHINI BREAD WITH MAPLE LEMON GLAZE

Love this recipe I got from TEFLON a few years ago.

Servings: 1 loaf
As fresh as the lemon, all of the other ingredients in this cake are healthy for you, too. Check out the maple syrup in place of sugar!

Ingredients:
1½ cups whole-wheat flour
1 cup oat flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
½ cup olive oil
2 tablespoons fresh lemon juice
¾ cup pure maple syrup
1½ cups grated zucchini
1 cup chopped pecans
1¼ cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon milk

Preheat the oven to 350°. Use a loaf pan that is coated with DuPont™ Teflon® nonstick coatings and
lightly grease it with butter. In a large bowl, mix together the flours, baking powder, baking soda, and
salt.
In the bowl of electric mixer, lightly beat the eggs until a pale yellow, beat in the oil, and then the lemon
juice and maple syrup. Stir in the zucchini. Make a well in the center of the dry ingredients and stir in the

zucchini mixture and the nuts. Blend just a few turns until smooth and transfer to the pan.

While the bread bakes, make the glaze by mixing the powdered sugar with the lemon juice and milk until
thick and smooth.
Bake for 50 minutes or until a tester inserted into the center of the cake comes out clean. Let cool about
15 minutes before turning the cake out onto a wire rack and spreading with the glaze.

Source: For more recipes, please visit: http://teflon.com/recipes

RED VELVET FUDGE PIE

This is a great dessert recipe from PIZZAZZERIE.

• 1 box red velvet cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup butter
• 12 ounces semi-sweet chocolate chips
• 1 14-ounce can sweetened condensed milk
• 2 refrigerated pie crusts (or homemade, your choice)

1. Preheat oven to 350 degrees and roll out pie crusts into pie pans.
2. Prepare cake mix according to instructions on back (Duncan Hines calls for 3 eggs, 1-1/4 cup water, and 1/3 cup oil). Mix well and pour into 2 refrigerated pie crusts in pans.
3. Bake for 30-35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. If crusts begin to brown before pie is done, cover loosely with aluminum foil.
4. In medium saucepan, combine butter, 10 ounces of chocolate chips (reserve some for garnish) and sweetened condensed milk. Stir (medium heat) until smooth and pour over pies.
5. Garnish with extra chocolate chips!
6. Let cool and enjoy!

Yield: 2 pies

MINI PEACH COBBLERS

1 cup sugar

1 cup flour
2 tsp baking powder
a dash of salt
¾ cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches
Directions
Preheat oven to 350˚F.
Put 1 tsp of melted butter into each regular size muffin tin. Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk. Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter. Then put 1 tbsp diced peaches on top of the batter. Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”. Bake the regular size muffin tins for 12 minutes. Let them cool almost completely before removing.

Note: Works well to substitute canned pie filling for the peaches, too.

file photo

SOUTHERN INDIANA APPLE COBBLER

When I was a child growing up in Southern Indiana my grandparents had a small apple orchard.  We grandkids loved playing there under the trees.  This cobbler recipe always reminds me of those days so long ago! This is a recipe from my vintage recipe collection.

Preheat oven to 375 degrees.

5 cups peeled and sliced tart apples*
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 tbsp lemon juice
1 tbsp water
2 tbsp butter

Mix together and pour into a lightly buttered 8-inch square baking dish.  Top with the batter below:

Batter
1/2 cup sifted all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1 egg, slightly beaten

Mix batter together and drop over the apple mixture in 9 portions.   Sprinkle top with some cinnamon sugar, if desired.

Bake at 375 degrees for 40 to 50 minutes until apples are tender and topping is lightly browned.

*I prefer Granny Smith apples.  It usually takes 6 to 8 medium apples to make 5 cups.

Note: This is a file photo, probably peach cobbler, but it shows how this cobbler recipe looks.

SOUR CREAM COCONUT CAKE

1 (2-layer size) butter recipe white or yellow cake mix

2 cups sugar
1 carton (16-oz) sour cream
1 pkg (12-oz) frozen coconut, thawed
1 1/2 cups frozen whipped topping, thawed

Prepare the cake mix according to the package directions and bake in 2-round layer pans according to directions.

Allow cakes to cool on wire rack and split layer to make four equal layers.

Combine the sugar, sour cream, and coconut in a bowl; mix until well blended. Cover and chill for 1 hour.

To frost cake, reserve 1 cup of the sour cream mixture and set aside. Spread the remaining mixture between the cake layers stacking to make a 4-layer cake.

Gently combine the reserved cup of the sour cream mixture with the thawed topping; spread over the top and sides of cake.

Seal cake in an airtight container and refrigerate 2 to 3 days before serving.

Note: File Photo

CRANBERRY PUMPKIN BREAD

Believe it or not this little Southern Indiana Girl who is now a Texan, used to live and work in the heart of New York City. I had an apartment at 56th and Broadway and had an office whose window looked out on Radio City Music Hall. Believe me, that apartment had a kitchen so small it was only for 1 person at a time! But I did eat some wonderful homemade food thanks to coworkers and picked up some wonderful recipes. This is one of my New York recipes.

1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.

In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.

Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool bread in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

File Photo

HELLO DOLLY BARS

This is a recipe from a lady I did volunteer work with at the elementary school my oldest daughter attended many years ago. I hope you will enjoy it as much as we did.

1 stick margarine
1 cup graham cracker crumbs
1 cup coconut
1 cup chopped nuts, optional
1 cup chocolate chips
1 can sweetened condensed milk

Preheat oven to 300 degrees. Melt the margarine in a 9-inch square pan. Put the graham cracker crumbs over the melted margarine, then layer the coconut, chopped nuts (if using), and the chocolate chips. Pour the sweetened condensed milk over the top of the layers. Bake at 300 degrees for 30 minutes. Allow to cool before cutting.

CHOCOLATE-ALMOND-CREAM ROLL

 This recipe is from my vintage recipe collection.

OLD FASHION SOUR CREAM SUGAR COOKIES

1 cup butter, softened

1 cup sugar
2 eggs, beaten
2 tsp vanilla extract
1 cup sour cream
5 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 tbsp ground nutmeg
Fine colored sugars for garnish

In a large bowl, blend the butter and sugar together until fluffy; set aside.

Stir the eggs, vanilla extract, and sour cream together until well mixed; set aside.

Combine the flour, baking soda, baking powder, salt, and nutmeg in another bowl.

Add the flour mixture alternately with the egg mixture to the butter mixture, blending well. Chill dough in refrigerator overnight.

Preheat oven to 375 degrees.

Roll out the dough, using a softball size amount at a time, on a floured surface with a floured rolling pin. Roll out to 1/16 to 1/8 of an inch thickness. Cut with desired cookie cutter designs.

Arrange cookies on ungreased cookie sheets and sprinkle with colored sugars as desired.

Bake at 375 degrees for 5 to 7 minutes or until a golden color.

Cool completely on wire racks before storing loosely covered.

Yield: 7 to 8 dozen cookies.

Note: File Photo

OPERA WHITE FUDGE

This candy recipe was clipped from one of the Dallas, Texas newspapers in 1967.

Yields 1 pound
2 cups sugar
1/2 cup milk
1/3 cup half-and-half
1 tbsp light corn syrup
1/2 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla
1/2 cup chopped candied cherries and/or 1/2 cup English walnuts

Butter sides of heavy 2-quart saucepan. (The size of the saucepan is important because you leave the thermometer in the mixture until it cools to 110 degrees, and if you use a larger pan, the ball of the candy thermometer won't reach the mixture.)

In the saucepan, combine the sugar, milk, half-and-half, corn syrup and salt.  Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.

Cook to soft-ball stage (238 degrees on candy thermometer). Immediately remove from heat and cool to lukewarm (110 degrees on candy thermometer). Don't stir during this time.  Add butter and vanilla.  Beat vigorously until mixture becomes very thick and starts to lose its gloss.

Quickly stir in chopped cherries and/or walnuts and pour into buttered 9 x 5 x 3-inch loaf pan.  Score in squares while warm; cut when cool and firm.

file photo

UPSIDE DOWN APPLE WALNUT PIE

Pastry for 2 crust pie

1/4 cup firmly packed brown sugar
2 tbsp butter, melted
1/2 cup chopped walnuts
2 lbs apples (approx. 5 cups), cored, pared, and sliced
2/3 to 1 cup granulated sugar (depending on tartness of apples)
2 1/2 tbsp flour
2 tbsp lemon juice from concentrate
1 tsp ground cinnamon

Preheat oven to 400 degrees.

In a 9-inch pie plate, combine brown sugar and butter; spread over bottom; sprinkle nuts evenly over all.

Divide pastry in half and roll each half into a 12-inch circle. Carefully line the pie plate with one of the circles but do not press down onto the mixture in pan. Trim pastry even with the edge of the pie plate.

Combine the apples, granulated sugar, flour, lemon juice concentrate, and cinnamon in a bowl; place into the crust-lined pie plate. Cover with the other pastry circle and prick pastry with a fork to make air vents. Trim pastry even with the edge of the pie plate and seal the crust edges with water.

Roll the crust edges toward center of the pie so that edges do not touch rim of the pie plate.

Place a foil covered baking sheet on the bottom oven rack to catch any drippings. Place pie in oven and bake at 400 degrees for 40 to 45 minutes or until golden brown.

Remove pie from oven and allow to stand for 2 minutes then carefully run a knife tip around edge of pie plate to loosen the pie. Invert pie onto a serving plate.

Delicious served warm with vanilla ice cream.

file photo

HERSHEY'S FLUFFY COCOA FROSTING

I have used this Hershey's frosting most of my life.

4 cup confectioners' sugar, sifted
3/4 cup cocoa, sifted
1/2 cup butter or margarine
1 tsp vanilla
1/2 cup evaporated milk

Mix the sugar and cocoa; blend part of the sugar mixture with the butter.  Blend in the vanilla and half the milk; add remaining sugar mixture and blend well.  Add the remaining milk; beat to desired consistency.  Additional milk may be added if desired.

Enough to frost and fill a two layer 9-inch cake.

PEPPERMINT STICK DESSERT

36 large marshmallows

1 cup milk
2 envelopes whipped topping mix (ie Dream Whip)
1/2 lb vanilla wafers, crushed
1 cup chopped pecans
1/2 stick butter, melted
1/2 lb ground peppermint sticks

In a medium saucepan, dissolve the marshmallows in the milk over medium-low heat, stirring constantly; set aside to cool.

While the marshmallow mixture cools, whip the whipped topping mix according to package directions; fold into the marshmallow mixture.

Combine the ground peppermint, vanilla wafer crumbs, and the pecans.  Add the melted butter and mix together well.

Press half of the peppermint mixture onto the bottom of an oblong casserole dish or pan.  Pour the marshmallow mixture evenly over the crumb mixture.  Sprinkle the remaining crumb mixture evenly over the marshmallow mixture. 

Refrigerate for 24 hours before serving. 

TRIM-A-TREE COFFEE CAKE

This recipe is from a 1971 grocery store give away from General Mills.

Click on picture so you can read the recipe.

CARROT CAKE BANANA BREAD WITH THICK CINNAMON CREAM CHEESE FROSTING

• 1 1/4 cup whole wheat pastry flour or white whole wheat flour
• 1/4 cup quick oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 medium ripe banana, mashed
• 1/2 cup dark brown sugar
• 1 egg
• 1 egg white
• 1 teaspoon vanilla
• 1 tablespoon coconut oil
• 3 tablespoons unsweetened applesauce
• 1 cup shredded carrots (about 3 large carrots)
• 1/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk
• 1/4 cup pecans, plus 2 tablespoons for topping
• For the frosting:
• 4 oz whipped or reduced fat cream cheese, softened
• 1/3 cup powdered sugar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Spray 8x4 or 9x5 inch loaf pan with nonstick cooking spray.
2. In a large bowl, whisk together flour, quick oats, baking powder, baking soda, cinnamon and salt; set aside.
3. In a medium bowl, whisk together mashed banana, brown sugar, egg, egg white, and vanilla until well combined and creamy. Add in coconut oil, applesauce and almond milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined. Gently fold in 1/4 cup of pecans.
4. Pour into prepared loaf pan and bake for 45-55 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took exactly 50 minutes in an 8x4 inch loaf pan. If you use a 9x5 inch pan, you may need to check the bread at 40 minutes.
5. Remove from oven and place on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling.
6. To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread. Sprinkle with 2 tablespoons chopped pecans. Cut into 12 slices and enjoy!

You can make this recipe into muffins/cupcakes. You'll need to adjust your baking time, but I suggest checking them between 15-18 minutes.

Note: From the Ambitious Kitchen

FRUIT DROP COOKIES

 

1/2 cup butter, softened

3/4 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp cinnamon
pinch salt
1 cup (8-oz) diced candied pineapple
1 cup (8-oz) red and/or green candied cherries
8-oz chopped pitted dates
1 cup (6-oz) semisweet chocolate chips
1/2 cup whole hazelnuts
1/2 cup pecan halves
1/2 cup coarsely chopped walnuts

Preheat oven to 325 degrees.
Lightly grease or line cookie sheets with parchment paper; set aside.

In a large bowl, cream butter and sugar together; beat in the egg until light.

Mix the flour, vanilla, baking soda, cinnamon and salt into the egg mixture. Stir in the pineapple, cherries, dates, chips, and nuts.

Drop dough by rounded teaspoonfuls 2-inches apart onto the prepared cookie sheets. Bake at 325 degrees 15 to 20 minutes until firm and lightly browned around the edges.

Remove from oven and transfer from cookie sheets to wire racks to cool completely.

Yield: Approximately 8 dozen cookies

file photo

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