Blog Archives

Friday Night Recipe Exchange: Sweet Treats

Coconut Lemon Cake c2011 W4DS

Coconut Lemon Cake

Something about frigid temps makes me crave sweets. So when I was thinking about tonight’s recipes, that is what I was drawn to and lemon themed recipes rose to the top. I suppose because it brings with it a reminder of warmer climates. Which is where I am headed later in the month. Beach weather. I’ll be the pale, wind swept one by the eucalyptus tree.

One of my favorite tangy, sweet desserts is Sour Cream Lemon Poppyseeed Cake, yum, recipe here.

Sliced Lemon Poppy Seed

Since next week bring with it the ultimate date night, I thought it would be a good idea to include some special sweets: Valentine’s Day Peanut Butter Kiss Cookies, recipe here and Valentine’s Chocolates, recipes here.

Which is a good time to let you know there will be no recipe exchange next Friday. Do you have Valentine’s plans? Do you go out or stay home and cook? Or do you ignore it all together? (You should probably make sure your romantic partner is on board with that, if that’s your plan. Right?) And during these cold, cold days, what do you like to cook?

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Let’s not leave JeffreyW out of the mix, he and Mrs. J spent the cold week giving their kitchen a work out and this is one of the recipes that fortified them. Peanut Butter Granola Bars, click here.

And finally, tonight’s featured recipe (pictured at top):

Lemon Coconut Layer Cake

I have a friend who loves coconut cream pie.  I’m not a big fan, so I’ve never made one.  But when I saw a photo of a coconut-lemon cake, I thought she might like it, so I gave it a whirl.  The original cake was 6-layers, I just couldn’t fathom that, so I reduced it to a 4-layer cake.  Layering is easier to do if you use pie pans instead of cake pans.  This eliminates the need to cut each cake in half to achieve thin, even layers.  This cake works best if made the night before.  Refrigerate so the lemon filling stays firm. And shredded coconut covers any number of baking sins.

Coconut Cake:

  • 1/4 cup vegetable oil
  • ½ cup butter
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 1/2 cups sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 13 oz coconut milk
  • 3 eggs, separated

Heat the oven to 350 degrees. Grease and flour 9-inch pie pans

Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. Beat in the egg yolks, blending well.

Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.

In a clean bowl, beat the egg whites until stiff, and then gently fold into the cake batter. Divide evenly and pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, about 25 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.

Lemon cream filling:

  • 2 egg yolks, beaten
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon butter

Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes.  Cool thoroughly before spreading on the cake layers.

Okay, so all the recipes for lemon filling wanted a double-boiler.  I started with one, but after 5 minutes of stirring and not thickening, I changed over to a saucepan and whisked it for 5 minutes while it boiled and thickened and had no issues with it burning or sticking.  High altitude may have been the reason for my original troubles.  Water boils at a lower temperature here, so the double boiler may not have offered enough heat to thicken the sauce.

Butter Cream Frosting:

  • 3 cups confectioners’ sugar
  • 6 tbsp butter
  • 1 teaspoon vanilla extract
  •  ¼ cup coconut milk
  • 2 cups shredded coconut

With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

To assemble: Place first layer on cake plate, bottom side up, spread with a third of the lemon filling, sprinkle with coconut, place next layer, bottom side up, repeat and again with the third layer.  Place fourth layer, top side up.  Frost and garnish with more shredded coconut.

That’s it for this week. On Monday the full dinner menu and shopping list will post and it will be a Valentine’s dinner if you need ideas. Happy Valentine’s Day! – TaMara

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Friday Recipe Exchange: Holiday Cookies

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Photo of Mrs. J’s great cookies by JeffreyW

A friend asked me if I would like to spend the afternoon baking holiday cookies with her for a charity exchange. I was happy to, the colder it gets, the more I enjoy baking. She asked me if I had any good cookie recipes. I tried not to laugh. I picked out three of my favorites and realized it would be a great idea for this week’s recipe exchange.

My very favorite this time of year are Citrus Drops, because with all the sweets, the buttery tartness is welcome. Click here for the recipe.

Next up are my Fruit Pie Cookies, an idea that came to me when I had leftover pie filling and a mini-muffin tin. They are delicious, pretty, but a bit time consuming to make. Recipe is here.

And the always fun, M & M Cookies, a hit with kids of all ages. Click here.

That just scratches the surface, for all the cookie recipes on the blog (there are 78 of them), you’ll find them here, there are some gluten free options, too.

What’s on the weekend menu? What’s your favorite cookie for the holidays? Do you make cookie trays to give as gifts? Share your favorite recipes in the comments.

Tonight’s featured recipe is one that I loved when I was a kid. My best friend and I would make them when we had sleepovers. Perfect for cold New England days. It took me a while to find the recipe again.  Easy and elegant.

Lace Cookies2b

Looking for another cookie to add to the cookie tray you give as gifts? These are very pretty. You can add chocolate drizzle to really make them look festive (I’d melt semi-sweet or cacao chocolate chips for the drizzle).

Easy to make, pretty to look at.

Coconut Lace Cookies

  • 1 cup flour
  • 1 cup regular oats
  • 1 cup brown sugar, packed
  • ½ cup shredded coconut
  • ½ tsp baking soda
  • 3 tbsp water
  • ¼ cup butter
  • 2 tbsp light corn syrup

baking sheet, bowl

Combine flour, oats, sugar, coconut, & baking soda in bowl, mix well. Add water, butter & syrup and stir well. Drop by teaspoon onto baking sheet. Bake at 325° for 12 minutes until almost set, remove to rack to completely cool. Makes 2 dozen.

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Friday Recipe Exchange: Breakfast for Dinner (or Anytime)

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I love pancakes. Just not for breakfast. So when I’m in the mood, it’s time for breakfast for dinner. Pictured above are JeffreyW’s fluffy pancakes, and I have a recipe for super fluffy pancakes, here.

Want to dress them up a bit? How about Blueberry Sour Cream Pancakes? Recipe here.

For something completely different and easy to make, German Pancakes with Walnut syrup, click here.

And what goes perfectly with pancakes? How about some bacon…JeffreyW candies his:

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JeffreyW’s Candied Bacon recipe is here and his Cayenne Candied Bacon (pictured above) recipe is here. And the basics of baking bacon vs. frying can be found here.

In case you missed it, this week’s full dinner menu was Spicy Potato Soup, Garlic Biscuits and Mocha Pudding Cake and can be found here.

What’s on your menu for the weekend? Are you a fan of breakfast for dinner? Hit the comments with your favorite breakfast recipes.

And the featured recipe tonight:

I love whole wheat pancakes, they are fluffy, hearty, nutty and sweet, just like some people I know. Making whole wheat pancakes can be tricky, though – I don’t want them to be heavy and dry, I still want light and fluffy. The recipe below serves that up.

Fluffy Whole Wheat Pancakes

Beat together until light and frothy:

  • 1 egg
  • 1 cup milk
  • 2 tbsp vegetable oil

Sift together:

  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tbsp buttermilk powder
  • 1 tablespoon baking powder

Whisk dry ingredients into wet ingredients until just moistened, batter will be lumpy. Ladle into a hot, well oiled skillet or griddle. [Reduce heat to medium after it has heated up because these brown quickly.]

While with white flour pancakes you’d wait to see bubbles on the top of pancakes before flipping them, you don’t want to do that with these. As soon as the bottom is golden, flip. And as soon as the bottom is again golden, remove.

This keeps them from being too dry. It’s a bit of a balancing act – you want to make sure they aren’t runny, but you also don’t want to over cook. As soon as the center bounces back they are ready to remove.

Top with butter and real maple syrup. Yum.

Until next week – TaMara

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Gluten Free Pumpkin Cake

Pumpkin Cake1

I ordered a DSLR camera today, on a whim. Probably mostly because I was stressed, coffee and sleep deprived. I’ve been looking for one, this was a great price and had good ratings, so I suppose it wasn’t a totally bad decision.

Harley is home and getting better…he’s just not himself yet, so I’m still guarded on his prognosis.

There was no time to put together a recipe exchange today, between work issues and worrying about the cat, but I did have the cake recipe in the back of my head and figured I should post it.

I was staring at a can of pumpkin, thinking I should make another batch of pumpkin bars, when instead it seemed time to try a recipe that had been bouncing around in my head for a while. Taking the basics for the gluten free torte that I’ve made with different flavors (chocolatefruit, clementinechocolate-raspberry) I wondered if pumpkin would work or if the moisture content would be too high to create a good cake.

In the end, it is more like the Clementine cake than the chocolate cakes, moister and denser. But the flavor was excellent and while it won’t replace pumpkin bars for me, if you need gluten free, it’s a nice alternative.

Pumpkin Torte

  • 15 oz can of pumpkin (not pumpkin pie filling)
  • 1/4 cup butter, melted and cooled
  • 3/4 cup sugar
  • 6 eggs
  • 1/2 tsp salt
  • 3 tsp of pumpkin spice
  • 1/2 tsp allspice
  • 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

In a blender or with a mixer, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add pumpkin and melted, cooled butter, blending slowly until combined. Add spices, mixing well and then add the baking powder, mix until just combined. Pour into springform pan, tap pan on the counter to release air bubbles. 

Bake for 40 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean.  I always bake on a baking sheet to avoid any spillage. Cool on rack until completely cooled. Serves 12 small portions

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Fry Bread Update – Cinnamon Honey

DSC_7172 (1600x1060)I saw a few notes on the internets somewhere that mentioned fry bread as a dessert.  In the interest of Science I have performed an experiment with a honey /cinnamon/sugar not-quite-glaze.  Results must be treated as preliminary – they have not been repeated as of yet though my Peers have expressed considerable interest.  I expect to publish soon.  I cannot, at this time, rule out future maple sugar/syrup variations.

Dinner Menu: Lemon Nut Pork Chops and Raspberry Poppyseed Cake

Lemon nut pork copyrighted

I had a request for a Poppyseed Cake, so I thought it was a good enough reason to use it for the menu this week. These are some of my favorite pork chops (the other being my peach chutney pork chops) and a breeze to make. If you want some good baked potato ideas, head on over to last week’s recipe exchange.

On the board tonight:

  1. Lemon-Nut Pork Chops
  2. Baked Potatoes
  3. Steamed Asparagus
  4. Raspberry Poppy Seed Cake

Lemon-Nut Pork Chops

  • 4 boneless pork loin chops (approx. ½” thick)
  • ½ tsp crushed garlic
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp lemon zest
  • 1 tbsp butter
  • ¼ cup finely chopped pecans or hazelnuts (the finer the grind, the better this works, if you have a coffee grinder that’s best)
  • ¼ cup lemon juice
  • 1 lemon, quartered

skillet

Rub chops with garlic, salt, pepper, & zest. Melt butter in skillet on medium heat. Brown chops, 5 to 7 minutes on each side. Spread 1/4 nuts on plate. Remove chops 1 at a time and press 1 side into nuts. Add ¼ more nuts each time. Sprinkle any remaining nuts over chops. Stir lemon juice into pan drippings, deglaze, heat for 1 minute and spoon over chops. Serve with lemon wedges.

Baked Potatoes - scrub well, rub with olive oil and kosher salt. If you have them, use metal skewers to speed up cooking.  You can place two potatoes per skewer.  Bake at 450 degrees, for about 30-45 minutes, depending on size of the spuds.

Asparagus – snap ends off each stalk by grabbing the lower, tougher end of the stalk and then tugging on the flower end until the tough bottom stalk snaps off. I use a skillet to steam with just enough water to barely cover stalks, cover and cook for 2 to 8 minutes, until stalks are bright green, but still slightly crisp. Serve with butter or vinaigrette.

Raspberry Poppy Seed CakeRaspberry Poppy Seed Cake

  • 2/3 cup sugar
  • ½ cup butter
  • 2 tsp lemon zest
  • 1 egg
  • 2 tbsp poppy seed
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cup flour
  • ½ cup sour cream

Filling:

  • 2 cup raspberries (about 12 oz)
  • 1 tbsp sugar
  • 2 tsp flour
  • ¼ tsp nutmeg

10” springform pan, greased & floured and 2 bowls

In one bowl, beat sugar & butter until fluffy. Add zest and egg. Beat 2 minutes at medium speed. In second bowl, mix together poppy seeds, soda, flour & salt. Add to butter mixture. Add sour cream. Mix well. Spread batter in springform pan. Combine filling ingredients with a fork, mashing slightly and spoon over batter. Bake at 350 degrees for 45-55 minutes until golden brown. Cool slightly before removing from pan.

Shopping List:

  • 4 boneless pork loin chops (approx. ½” thick)
  • 2 oz finely chopped pecans or hazelnuts
  • 2 oz lemon juice
  • 1 lemon
  • 4 baking potatoes
  • 1 lb asparagus
  • 3/4 cup sugar
  • 1-1/2 sticks butter
  • 2-1/2 tsp lemon zest
  • 1 egg
  • 2 tbsp poppy seed
  • 4 oz sour cream
  • 1 ¾ cup flour
  • 12 oz raspberries

Also: baking soda, salt, nutmeg, pepper, crushed garlic, olive oil, kosher salt

Originally posted January 2010

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Friday Recipe Exchange: Twice-Baked Potatoes

JeffreyW's Loaded Baked Potato

JeffreyW’s Loaded Baked Potato

I think potatoes are one of my favorite foods. So many things you can do with them. I’ve covered a lot of recipes for potatoes over the years, but there always seems to be more. Tonight I wanted to cover a simple recipe, but one that is oh so good.  Time consuming, but you can make part of it ahead of time and assemble before the final baking.

For some less laborious baked potatoes, let’s start with some easier, foolproof recipes:

Quick and easy baked potatoesinstructions here. I love these because by splitting the potato you get a nice crispy roasted flavor.

Smashed potatoes are fun, flavorful and a great side for a dinner party. We have two good recipes, here and here.

And if you missed it, this week’s Dinner Menu – Beef and Pepper Subs with Walnut Pear Salad, can be found here.

What’s on the weekend agenda? Any fun pre-Halloween plans like corn mazes or pumpkin hay rides? Hit the comments, and don’t forget to share your favorite potato (or other) recipes. And what do you think, should we tackle pumpkin recipes next week?

Tonight I’m feature two recipes:

Twice Baked Potatoes

(pictured at the top of the post)

These potatoes are packed full and could be a complete meal with a nice salad. You can bake the potatoes a day ahead, refrigerate them and then prep quickly before dinner.

  • 5 large baking potatoes, washed and scrubbed
  • 1 tbsp olive oil
  • 1 3/4 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 ounces bacon, chopped
  • 3 green onions, chopped (reserve 2 tbsps of chopped greens for garnish)
  • 4 oz shredded sharp cheddar cheese
  • 4 oz shredded Jack cheese
  • 8 oz sour cream
  • 4 tbsp butter, at room temperature

Additional Ideas to make it a meal: Fresh chopped broccoli, diced mushrooms to mix in

Baking sheet

Preheat the oven to 400°.

Rub the potatoes with the olive oil and salt. Place in the oven, pierce each with a fork and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle (or refrigerate for preparation the next day)

Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Add chopped onions and cook until tender-crisp, 1-2 minutes. Drain bacon and onions on paper towels.

Cut ONE potato in half and scoop out completely. Place the pulp in a large bowl.

Cut the top quarter from each of the remaining FOUR potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and pepper and place the potato shells on the baking sheet.

Using a handheld masher, mash the potato pulp until smooth. Add 2 oz of each cheese, the sour cream, butter, bacon, cooked onions, salt, pepper and mix well with a fork. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake at 400 degrees until hot and the cheese is melted, about 15 minutes. Serve hot and garnish with remaining onion greens.

All those leftover potato tops can be used in soup or other recipe.

How about  changing things up with the next recipe?

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Photo by, who else, JeffreyW.

Twice Baked Sweet Potatoes

  • 4 sweet potatoes, washed scrubbed
  • 4 tbsp brown sugar
  • 4 tbsp butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped pecans

Baking sheet

Preheat oven to 400 degrees

Pierce potatoes with a fork and place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle (again you can make a day ahead and refrigerate at this point).

Cut the top quarter from each of the potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Season the inside of the shells with salt and brown sugar and place the potato shells on the baking sheet.

In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula. Add the butter and cream cheese mixture to the sweet potato flesh and mash completely. Add the filling back to the potato skins and place on a half sheet tray. Sprinkle tops with brown sugar and chopped pecans. Bake at 400 degrees for 15 minutes or until golden brown.

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Perfect Apple Crisp Revisited

Apple Crisp1

Sorry I went AWOL for longer than I anticipated. I’ll try to get back to a regular schedule next week. I was swamped with work the moment I stepped off the plane. But it was a great vacation, beautiful weather and good friends, so I’m not complaining.

On my last day there, we went apple picking at a great little farm in Stow, MA. The apples were perfect, as was the day and the company. There was a nice variety of apples. For a while I’ve wanted to try an heirloom Delicious and I was not disappointed, it was sweet/tart and crisp, nothing like the modern ones you find in most places. We came back with 20 lbs of apples –  a nice mix of Macintosh, Cortland and Delicious, and a promise that I would make apple crisp before I left.

I was kind of tired after carrying the big bag all over the fields and not paying attention when I started the apple crisp, guess I was on auto-pilot and began making it the traditional way, completely forgetting how good it is when it is cooked in a cast iron skillet, as in the Perfect Apple Crisp recipe (here). Since there was no cast iron in the house and I’d already put apples, butter and sugar in the baking dish, I decided to try something. I put the apple mixture into a 400 degree oven for 15 minutes and then added the crisp topping and continued to bake for another 10-15 minutes until it was golden brown. This method worked as well as the cast iron method and I think is an option if you do not have a cast iron or oven proof skillet.

It was great; the apples were tender, juicy and sweet and the topping perfectly crisped. That took care of about a pound of apples. I wonder what they’re doing with the other nineteen.  ;-)

Boston AM

ETA: I didn’t take my camera with me, so the photos are from my Samsung Galaxy phone. I think it does a pretty good job.

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Red Ripe Jalapeno Jelly

DSC_4234 (1600x1060)I debated what to do with the jalapenos growing in the container garden out front on the patio.  I have tons of these pickled or frozen and the jelly option finally won me over.  Most of the recipes feature green jalapenos but I think the red ones are better looking.  I needed to use them before they softened.  I caught these at the firm and juicy stage.DSC_4235 (1600x1060)I followed this recipe closely, using cane sugar and the “no sugar” pectin hoping to get a nice firm jelly.  Too soon yet to say how it will look tomorrow.  DSC_6950 (1600x1060)The little bit I had leftover is still a bit runny, albeit still warm.  It can take overnight before jellies set properly so I have hopes that these will firm up.  It has a great flavor but more of a bite than Mrs J will abide so I will eat some of these myself and give a few away.DSC_4237 (1600x1060)I ended up with six half pint jars rather than the five the recipe mentions as the expected yield.  That may impact the pectin ratio enough to deny me my hoped for jell-o jiggle.

Full Dinner Menu: Hearty Tomato Soup and Awesome Grilled Cheese

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Awesome Photo by JeffreyW

It’s been a busy week. Today I spent six hours helping clean out and organize one of my client’s offices that had two feet of water in it three days ago. Not much of the paperwork was salvageable, but they got the computers and other equipment up and out in time. The office will need to sanitized and repainted before anything can go back. It will get better with time…for everyone. The one thing that does not surprise me is how everyone has pitched in to help, even complete strangers. There are so many stories of good deeds. The sun comes out and we’re all reminded of the beauty that is Colorado, both the view and the people.

When the rain continued on last week and the floods hit, I suddenly needed to cook. Normalcy and comfort. I made a couple of batches of soup. Easy Chicken Tortilla and this tomato soup. I knew I wanted to post this as the full dinner menu this week, but it took me a while to get to it. I apologize for the delay.

This not your mom’s canned soup or grilled cheese.  These are tasty, hearty and easy to whip up.  And the flax cookies are addictive (I can say this because it’s a friend’s recipe).  On the board tonight:

  1. Hearty Tomato Soup
  2. Totally Awesome Grilled Cheese Sandwiches
  3. Flax Cookies

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)

Flax Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 tsp soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup ground flax
  • 2 cups flour
  • 1 cup chopped almonds

Bowl & cookie sheet

Preheat oven to 350 degrees

Cream butter and sugar, add egg, vanilla and beat well. Combine dry ingredients together and then fold into egg mixture until well blended. Mix in almonds and drop by the spoonful onto the cookie sheet. Bake for 10-12 minutes until golden, don’t let them brown.

Shopping List:

  • 28 oz canned tomatoes or fresh tomatoes (4-6 large)
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions
  • 8 slices whole wheat bread (or favorite firm bread)
  • 8 – 10 oz favorite cheese (Velveeta, cheddar, Monterey Jack, etc)
  • 1- 2 Jalapenos or 2 oz pickled Jalapenos
  • 1 large tomato for slicing
  • Mayonnaise or Miracle Whip
  • 2 sticks + butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup ground flax

Also: crushed garlic, basil, oregano, pepper, whole wheat flour, unbleached flour, salt, baking powder, baking soda, vanilla, oil spray

Originally posted October 2009

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