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.

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.

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.

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.

CRISPY RICE CHOCOLATE POPS

 

3 tbsp unsalted butter

1 pkg (10-oz) marshmallows
2 tsp vanilla extract
6 cups puffed brown rice cereal
8-oz bittersweet chocolate melted
1/2 cup finely chopped pistachios
1/2 cup toasted coconut flakes

Melt the butter in a large pot over medium heat; add the marshmallows and stir until melted, about 6 minutes. Remove from heat and stir in the vanilla extract and cereal until combined.  Transfer to a baking sheet that has been coated with nonstick cooking spray.  Let stand approximately 5 minutes or until cool enough to handle.

Dampen hands and form the mixture into 32 balls about 2-inches in diameter.  Stick a small bamboo skewer into each ball pressing gently to adhere.  Transfer balls to lightly oiled foil and let stand for 15 minutes to set.

Dip the balls into the melted chocolate and return to the foil.  Sprinkle half with the pistachios and half with the flaked coconut.

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DOUBLE CHOCOLATE MINT BARS

Click on photo for easier reading.

MUDDY BUDDIES

 

9 cups your favorite Chex cereals

1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

Pour the cereal into a large heat-proof bowl; set aside.

In a 1-quart microwave bowl, combine chocolate chips, peanut butter, and butter.  Microwave on high 1 to 1 1/2 minutes or until smooth when stirred (stir after 1 minute).  Stir in the vanilla and pour mixture over the cereal, stirring until evenly coated.

Pour cereal mixture into a jumbo zip-top plastic bag with the powdered sugar.  Be sure to seal bag well then shake until the cereal is well coated.  Spread out on waxed paper to cool.

May be stored in plastic bags or airtight containers.  May be frozen in plastic freezer bags, if desired.

Note: Do not use a reduced-fat margarine as it may cause the chocolate mixture to clump and not coat the cereal evenly.

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CHOCOLATE MINI CHEESECAKES

This is an old recipe clipping from a magazine insert from Hershey's.  It is a little blurry but if you click on the picture it will enlarge for easier reading.

That first ingredient is 1/2 cup Hershey's Cocoa.

HONEY-CINNAMON DIP FOR APPLES AND OTHER FRUITS

 

1 pkg (8-oz) cream cheese, softened
1 jar (7-oz) marshmallow creme
1 tbsp honey
1/4 tsp ground cinnamon
fresh cut apples, pears, or other fruits

In a small bowl combine all ingredients.

Using electric mixer, beat on low speed until smooth.

Place in the refrigerator in an airtight container.

Serve with the fresh fruit.

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STAINED GLASS CUTOUT COOKIES

These cookies are made with hard candies.

3/4 cup butter, softened (do not use margarine)
1 cup sugar
1 egg
1 tbsp milk
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
Assorted colors of clear hard candy

In a mixing bowl cream the butter and sugar.  Beat in the egg, milk, and vanilla extract; mix well.

Combine the flour, baking powder, and salt; gradually add to the creamed mixture.

Cover and refrigerate for 2 hours or until easy to handle.

While dough chills, coarsely crush each color of the hard candy separately; set aside.

On a lightly floured surface, roll out dough to 1/8-inch thickness.  Cut with 4-inch cookie cutters dipped in flour.  Cut out the centers with 1-inch cookie cutters.

Place the cookies 1-inch apart on lightly greased foil-lined baking sheets.  Fill the centers with crushed candy.

Bake cookies at 375 degrees for 8 to 10 minutes or until candy is melted and edges begin to brown.

Cool completely on baking sheet then carefully peel cookies off the foil.

Yield: 3 dozen cookies

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PEANUT-COLA CAKE WITH PEANUT BUTTER FROSTING

 

1 cup cola soft drink

1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 tsp vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
peanut butter frosting (recipe follows)
1 cup chopped honey-roasted peanuts

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

Combine the cola and buttermilk in a 2-cup glass measuring cup; set aside.

Beat butter at low speed with electric mixer until creamy; gradually add sugar, beating until blended.  Add the eggs and vanilla extract; beat at low speed just until blended.

In a medium bowl combine the flour, cocoa, and baking soda.  Add flour mixture to the egg mixture alternately with the cola/buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.

Pour batter into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in pan on wire rack.

Peanut Butter Frosting
1/4 cup butter
3/4 cup milk
1 cup creamy peanut butter
1 pkg (16-oz) powdered sugar
1 tsp vanilla extract

Melt butter in a large saucepan over medium heat.  Whisk in the milk and bring to a boil while whisking constantly.  Reduce heat to low and whisk in the peanut butter until smooth.

Gradually whisk in the powdered sugar until smooth then whisk in the vanilla.

Frost cake immediately and sprinkle with the 1 cup of chopped honey-roasted peanuts.

Note: I got this recipe originally from a Southern Living magazine somewhere in my past recipe collecting.