Thursday, August 13, 2020

MAPLE-GLAZED OATMEAL COOKIES

 


~ The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe, written by Rebecca Rather with Alison Oresman

COOKIES
1/2 c. unsalted butter, room temperature
1/4 c. pure maple syrup
1/2 c. sugar
3/4 c. firmly packed brown sugar
2 eggs
1 1/2 c. flour
1/4 t. salt
2 t. baking soda
3 c. old-fashioned rolled oats
1 1/2 c. dried cranberries

GLAZE
1 c. powdered sugar
3 T. pure maple syrup
4-5 T. heavy whipping cream or milk
pinch of salt

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats or grease well.

In large mixing bowl, cream butter, syrup, and both sugars on medium-high speed. Add eggs and beat until thoroughly combined. Add flour, salt, baking soda, oats, and cranberries, mixing on medium-low until combined. 

Use a 1 3/4-inch scoop to drop dough  about one inch apart on prepared baking sheet. Lightly press down to slightly flatten each cookie. Bake 7-10 minutes or until golden brown. Cool on baking sheet for 10 minutes, then move to cooling rack until completely cool.

While the cookies cool, combine all glaze ingredients. Whisk until smooth, adding an extra tablespoon of cream if it's too thick. Dip tops of cooled cookies in glaze, then set aside for about 30 minutes for the glaze to harden.

Makes about four dozen. 

Notes: I use heavy whipping cream and silicone mats. 

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Wednesday, June 17, 2020

MISS DEB'S COOKIES


~ Melissa Rowan

1 c. butter
1 c. oil
1 c. sugar
1 c. brown sugar
1 egg
1 t. vanilla
3 1/2 c. flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
1 c. oats
1 c. coconut
1 c. Rice Krispies
1 c. chocolate chips

Preheat oven to 325 degrees.

In a large mixing bowl, cream butter, oil, sugars, egg, and vanilla together. In a small bowl, combine flour, salt, baking soda, and cream of tartar. Mix dry ingredients into butter mixture. Stir in oats, coconut, Rice Krispies, and chocolate chips.

Scoop onto baking sheet and bake 10-12 minutes. Cool on baking sheet for 1-2 minutes before transferring to cooling rack.

Makes about four dozen cookies.

Notes: I use Pampered Chef's medium scoop, which is about two tablespoons, and let them bake a little longer. If you scooped single tablespoonfuls, you could probably bake as long as directed and you'd get way more cookies. I melt coconut oil and use it instead of a liquid oil. 



Wednesday, June 10, 2020

ROASTED ASIAN CAULIFLOWER WITH SOY-GINGER SAUCE


~ StreetSmart Kitchen

1 medium head cauliflower
1/4 c. olive oil
1/2 t. salt
1/4 t. pepper
2 t. sesame oil
1 T. minced or grated ginger
2 t. minced garlic
1/4 c. water
2 T. soy sauce
1 T. red wine vinegar
1 t. brown sugar
1 green onion, chopped

Preheat oven to 450 degrees and line a baking sheet with foil or parchment paper.

Cut cauliflower into florets and place in mixing bowl with olive oil, salt, and pepper. Toss until well coated. Spread in single layer on prepared pan. Cover with foil and roast for 10 minutes.

While the cauliflower is cooking, cook the sesame oil, ginger, and garlic in a small skillet over medium-high heat for 1-2 minutes, until fragrant. Reduce to medium-low and stir in water, soy sauce, vinegar, and sugar. Simmer 4-6 minutes or until thickened. Remove from heat, add green onions, and set aside.

Remove foil cover from cauliflower and roast another 10-15 minutes, until tops of florets are beginning to brown. Remove from oven and serve with soy-ginger sauce.

Notes: Using stoneware, I neither line the pan nor cover the cauliflower with foil. I serve the sauce straight from the skillet, but you could transfer it to a small serving bowl.


Friday, May 15, 2020

ROASTED BRATWURST & BELL PEPPERS


~ Bethany Weathersby

bell peppers, sliced
olive oil
salt
pepper
bratwurst or smoked sausage, whole or sliced

Preheat oven to 400 degrees. Place sliced bell peppers on baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper; toss. Spread in single layer. Place bratwurst among bell pepper slices. Bake 30 minutes or until bratwursts are cooked through.

Notes: You can use as many peppers and bratwursts as you want. 



Wednesday, March 11, 2020

CHOCOLATE KIX TOFFEE BARK


~ Serious Eats

2 1/2 c. Kix cereal
1 c. unsalted butter
1 c. light brown sugar
1 t. vanilla
1 1/2 c. semi-sweet chocolate chips
1/4 t. salt

Preheat oven to 350 degrees. Line a 12x17-inch jelly roll pan with parchment paper. Spread cereal in single layer, clustering as close together as possible. The cereal will fill approximately half the pan.

In a medium pan, melt butter over medium heat, stirring frequently. Once butter has melted, stir in brown sugar and vanilla. Cook until evenly brown and beginning to bubble, about five minutes. Remove from heat and drizzle over cereal, spreading gently with a spatula until all the cereal is covered.

Bake until butter mixture begins to bubble, about five minutes. Remove from oven and sprinkle with chocolate chips. Let the chocolate sit for a few minutes so it begins to melt. Gently spread chocolate over cereal until covered. Sprinkle with salt.

Refrigerate until chocolate hardens, then cut or break apart to serve. Can be stored in an airtight container for up to two days.

Notes: I skip parchment paper and use a silicone baking mat instead.


Saturday, March 7, 2020

SIRLOIN STRIPS OVER RICE


~ Taste of Home

1 1/2 lb. top sirloin steak, cut into thin strips
1 t. salt
1/4 t. pepper
2 t. olive oil, divided
2 medium onions, thinly sliced
1 garlic clove, minced
14 1/2 oz. can diced tomatoes, undrained
1/2 c. beef broth
1/3 c. dry red wine or additional beef broth
1 bay leaf
1/2 t. basil
1/2 t. thyme
3 c. hot cooked brown rice

Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef with one teaspoon of the oil. Remove from stove and keep warm.

In the same skillet, saute onions in remaining teaspoon of oil until tender. Add garlic and cook for one minute. Stir in tomatoes, broth, wine, bay leaf, basil, and thyme. Bring to a boil, then reduce heat and simmer, uncovered, for ten minutes.

Return browned beef strips to pan and cook 2-4 minutes or until tender. Discard bay leaf. Serve over rice.

Notes: I've made this with thin cut sirloin tip steak, which I cut into strips, two garlic cloves, two cans of tomatoes, and extra broth instead of wine. The doubling of garlic was intentional, but the doubling of tomatoes was accidental and I didn't think to double the basil and thyme. The extra tomatoes were good and stretched the meal a little more, so I'll do the same thing next time and just add more seasonings to make it even tastier. I'm sure it's good over rice, but so far we've only eaten it without. 


Wednesday, February 12, 2020

PUMPKIN PIE SPICE


~ Taste of Home

4 t. cinnamon
2 t. ginger
1 t. cloves
1/2 t. nutmeg

Stir all ingredients together and store in an airtight container for up to six months.

Makes just under 2 1/2 tablespoons.