by Joi on February 3, 2010
I’m fixing to make a batch of one of my husband’s favorite cookies, Oatmeal Raisin Cookies. The boy could eat about 12 at one setting. Sigh, I love him so.
We’re simply big on cookies in our house, whether it’s Christmas, Valentine’s Day, Easter, Thanksgiving, Halloween, Birthdays, March Madness, the Superbowl, a night our beloved St. Louis Cardinals are playing baseball, Survivor Thursday, or a nothing really going on but lets celebrate it with cookies Wednesday night like tonight – you can almost always find a plate of cookies in our kitchen.
These Oatmeal Raisin Cookies never disappoint.
OATMEAL RAISIN COOKIES RECIPE
3/4 cup butter (not margarine, please)
1-1/4 cups brown sugar
2 eggs
2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 cup oatmeal
1 cup golden raisins
1 cup black raisins
1 cup crushed walnuts
Mix butter and sugar together. Add the eggs and the dry ingredients. Add oatmeal, nuts, and chips. Drop by teaspoon on a greased, shiny cookie sheet. If your cookie sheet isn’t the shiny pan it once was, cover it with Reynold’s 100 % Recycled Aluminum Foil. The shininess helps the cookies to cook more evenly.
Bake at 400 degrees.
My mouth is watering….
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Even with a great recipe (Which I believe the one above to be) and an outstanding cook (I know you are!), your cookies will only be as good as the cookie sheets you cook them on. The professional cookie pans you see below are incapable of producing a bad batch of cookies. For bakery-quality cookies each time, these are the cookie pans you need.
Chicago Metallic Set of 2 Professional Nonstick Cookie and Jelly Roll Pans
by Joi on December 16, 2009
Baked Alaska Recipe
Courtesy of the Millennium Alaskan Hotel Anchorage
Cake:
Nonstick vegetable oil spray
4 large eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
3/4 cup sifted cake flour (sifted, then measured)
1 tablespoon poppy seeds
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
Filling:
2 quarts ice cream, softened (flavor of your choice)
1 quart sorbet, softened (flavor of your choice)
Meringue:
6 large egg whites
3/4 cup sugar
1/2 teaspoon vanilla extract
For Cake:
Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
For Filling:
Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
For Meringue:
Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.
yield: 12 servings
by Joi on December 14, 2009
by Joi on December 14, 2009
Campbell’s Green Bean Casserole Recipe: A Delicious Holiday Tradition
Prep: 10 minutes|Bake: 30 minutes | Makes: 12 servings
2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried Onions
1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
3. Bake 5 minutes or until the onions are golden brown.
TIP: Use any of the following – 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.
Extra Tips!
- For added crunch, add ½ cup sliced almonds to the onion topping.
- For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.
- For a festive touch, stir in 1/2 cup chopped red pepper with soup.
- For cheese lovers, stir in 1 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with an additional 1/2 cup additional Cheddar cheese when adding the remaining onions.
- For Golden Green Bean Casserole, substitute Campbell’s Condensed Golden Mushroom soup for Cream of Mushroom soup. Omit soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
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I LOVE Holiday traditions. My family can certainly attest to that. There are certain things we eat each Thanksgiving, each Easter, each Christmas, New Years, etc. On Thanksgiving morning, for example, I make delicious cream puff pastries. New Year’s Day always means a new soup recipe and our traditional New Year’s Punch. Every holiday meal features a family favorite: Campbell’s Green Bean Casserole. I was trying to think how long I’ve been enjoying this remarkable casserole and, guess what, I can’t remember ever NOT having it at Christmas, Thanksgiving, and Easter. Even before I was old enough to cook, my mother and grandmothers fixed it.
We all look forward to this casserole each holiday. We certainly aren’t the only ones who love Campbell’s® Green Bean Casserole with a passion. In fact, after 54 years it has not only become synonymous with the Christmas season, it is expected to be part of the holiday meal on nearly 30 million tables across the U.S.
The traditional Green Bean Casserole recipe includes a creamy, crunchy combination of green beans, Campbell’s Cream of Mushroom soup and French’s® French Fried Onions. Over the years, holiday hosts have added their own custom touches, including garlic, red pepper, hot sauce, bacon, almonds or cheese. No matter how you choose to serve it, this is one side that generates rave reviews each and every time.
And Cream of Mushroom soup is not just for Green Bean Casserole! This year, Campbell’s Cream of Mushroom soup has reached a true milestone – 75 years of helping America’s cooks create memorable meals. This versatile ingredient can also help transform holiday leftovers. Two easy recipes to try are Turkey & Stuffing Casserole and Turkey & Broccoli Alfredo. For these and other great tasting recipes, visit www.CampbellsKitchen.com.
by Joi on December 10, 2009
This beautiful, delicious, and surprisingly guilt-free dessert is JUST the thing health-conscious cooks are looking for this Christmas. We want to serve beautiful and yummy desserts, but we don’t want to fall off of the healthy bandwagon we’ve been fighting so hard to stay on! Think of this Key Lime Pie recipe as a rope to hang on to.
Creamy Key Lime Pie Recipe
Prep Time: 30 mins. | Start to Finish: 3 hrs. 30 mins. | Yields: 8 servings
CRUST
2 cups Fiber One® original bran cereal
1 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla
FILLING AND TOPPING
2 tablespoons cold water
1 tablespoon fresh lime juice
1-1/2 teaspoons unflavored gelatin
4 oz (half 8 oz. package) 1/3-less-fat (Neufchâtel) cream cheese, softened
4 containers (4 oz each) Yoplait® Fiber One™ Key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel
DIRECTIONS:
1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on medium speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.
Nutrition Info:
1 Serving: Calories 180 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 16g (Dietary Fiber 9g, Sugars 4g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
by Joi on December 4, 2009
Sigh. Is this Refurbished Accolade™ Stand Mixer Juniper Berry
not the most breath-taking piece of culinary beautifulness you’ve ever seen? I’m totally weak in the knees and can think of nothing but getting my dough-covered hands all over it.
Features:
High-Performance, 400-watt motor delivers the power to mix everyday household recipes including double batches of batter and cookie dough, quick breads, pizza dough, and basic white bread dough. Includes flat beater, dough hook, stainless steel wire whip. Pouring Shield not included, Pouring Shield sold separately Tilt-head design, Stainless steel bowl with ergonomic handle, Locked rotor protection Soft start mixing feature, Electronic speed sensor, Hinged hub cover for easy use of attachments Dimensions: 14.0″H x 14.5″W x 8.5″D, 22 lbs.
….and it’s UK blue!
On Thanksgiving morning, as a tradition, I make these amazing puff pastries that I fill with a homemade whipped topping. Each year when I make the pastry (as well as the rest of the year when making homemade bread, doughnuts, pizza crust, etc.) I think what a difference a stand alone mixer would make. The dough could be getting all kinds of a beat down while my hands are free to chop, cut, blend, throw chocolate into my mouth… you know, the necessities.
Click through the link above to learn more. These beauties are available in every color you could imagine, making them more than just one of a kitchen’s greatest appliances – they’re killer decor!
I know I don’t have to tell you what wonderful Christmas gifts they’d make. You’d truly light up someone’s world. (Michael, dear, are you listening?…)
by Joi on December 1, 2009
This will be our special Biggest Loser snack tonight – I know, I know… I should fix healthy snacks to watch with this particular show but I think my daughters will flip a little further for Punch Bowl Cake than they would for salads, tofu, or rice cakes.
Besides, look for yourself, there’s fruit in the cake. Fruit’s healthy, right?
Recipe for: PUNCH BOWL CAKE
1 box white cake mix
6 bananas (sliced)
4 cups crushed pineapple, drained
2 pkgs unsweetened strawberries (thawed)
2 large containers of Cool Whip
1 box vanilla instant pudding
Bake the cake according to the directions on the box – make 2 layers. After the cakes have cooled, divide each layer in half – making 4 layers.
Layer in order given in a large glass punch bowl:
- Cake layer
- 1/4 sliced bananas
- 1/4 crushed pineapple
- 1/4 strawberries
- Sprinkle 1/4 of the dry vanilla pudding mix
- 1/4 of the Cool Whip – Spread out evenly, of course.
- Repeat the layers as given above.. Be sure you end with a generous layer of Cool Whip.
I actually like to make homemade whipped topping 95 percent of the time, but if you’re in a hurry – good old Cool Whip is delicious. This recipe would make a gorgeous, unique Christmas Eve or Christmas Day dessert – especially if you decorated the top with red and cherries or even sprinkled a little colored sugar on top.
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From Bake Me A Wish: Save 15% on gift cakes in December – use code: HOL129, expires 123109
by Joi on November 19, 2009
Creamer and Sugar Bowl with Cookies Giclee Print
Buy at AllPosters.com
Cookies! I so totally have Christmas cookies on the brain – so much so that it’s a wonder I can think of anything else. I have a ton of Christmas cookie recipes I’ll be adding over the coming weeks, so watch out for a cookie avalanche. The recipe below is one of my favorites – to make AND eat.
NO BAKE CHOCOLATE HAYSTACK COOKIES RECIPE
1 stick margarine
2 cups of sugar
1/3 cup Hershey’s Cocoa
1/2 cup milk
1/2 cup Peanut Butter
2-1/2 cups Quaker (1 minute) Oats
1 tsp vanilla
Melt butter over medium heat. Add the sugar, cocoa, and milk. Bring to a boil for 1 minute. Remove from heat and immediately add the peanut butter and vanilla. Add oats.
Working quickly, spoon the candies onto waxed paper to cool.
Makes about 2 dozen.
I often leave the cocoa out simply because the peanut butter taste seems stronger without it. This is one of our favorite candies around our house because it seems to combine two of life’s greatest culinary treats: Peanut Butter Fudge and Oatmeal Cookies.
One of the trademarks of southern cooking is simplicity. A lot of magazines, blogs, cooking shows, and cookbooks feature recipes that are two miles long and would appear to take two days to prepare. They’re perfectly grand, mind you – beautiful, elegant, impressive, etc… But they never taste any better than the simpler dishes. That never ceases to amaze me.
Anyway, this is one of those simple Southern recipes that your taste buds will celebrate mightily.
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Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
by Joi on November 10, 2009
The Crisco Pie Hotline is back to offer the latest baking, storage tips, time saving hints and the option to talk to a live pie pro. You can call 1-877-FOR PIE TIPS toll-free for answers to some of the most common pie-baking questions like:
* “How do I prevent the bottom of my pumpkin pie crust from becoming soggy?”
* “How do I prevent my meringues from weeping?”
* “How can I make a quick, classic pie crust?”
The Crisco Pie Hotline features tips and new helpful hints from the 2009 American Pie Council Crisco National Pie Championship’s Champions Carol Socier and Linda Hundt. Carol is the 2009 Amateur Pie Champion in the Custard category for her “Butterscotch Pecan Cream Pie” and Linda is the 2009 Professional Pie Champion Best in Show for her “Tom’s Cheery Cherry Cherry Berry Pie.” The pre-recorded tips from these experts as well as the live Crisco Pie Pros will help you create a pie you’ll be proud to serve… and delighted to eat!
Home chefs can also visit Crisco Pie Central at www.Crisco.com to find troubleshooting tips, step-by-step visual instructions for creating delicious pie crusts and simple, yet tasty recipes using seasonal ingredients.
Although they may not say it, the number one reason pie crusts don’t turn out is usually because Crisco wasn’t used! I understand wanting to cut back on your spending at the grocery store – and it’s tempting to cut corners by buying off brands. Some off brands work fine (for example, just about everything Kroger makes is perfect), but when it comes to baking pies, Crisco is the only alternative. A beautiful pie crust is worth the extra pennies.
Photo Credit: The delectable image at the top of the post is Crisco’s Caramel Pecan Pie – Click the link for the wonderful recipe. Not counting the crust, there are only 5 ingredients – and you won’t believe what one of them is!
by Joi on October 31, 2009
I recently got the Pourfect Bowl Set in the mail and like any crazed baker, I had to try them out immediately. Since they came (two days ago), I’ve used them six different times!
Our most recent creation was Blueberry Streusel Muffins, which we made this morning. The design of the Pourfect bowls made folding in blueberries a lot easier than other bowls. The fact that they have handles allows you to hold on to the bowl with one hand while you use the other to manipulate your food around.
These bowls blow me away. Check out the features that I love so much:
- They’re gorgeous. They have a sleek design that makes me NOT want to hide them in the cabinets. They’re left out on a baker’s rack – you know the rule: Never hide pretty.
- The Pourfect bowls feature convenient handles for gripping and holding onto.
- There is a rubber ring on the bottom of these bowls to keep them from sliding. Brilliant!
- The dripless spout lets you pour the food exactly where you want it – perfect for pancakes, waffles, cupcakes, muffins, scrambled eggs, omelets, and so on.
- Egg cracking edge! There’s literally a spot for you to neatly and effectively crack your eggs.
- The wide slope and design of the bowl keeps foods from sloshing out onto the counter or onto the cook! The bowls are deep and designed brilliantly – the food stays where it needs to until you need it elsewhere.
- There is actually a measuring guide inside these bowls. Yes, as a matter of fact, they did think of everything.
- A clever pivot on the front of the Pourfect Bowl helps to secure it against another bowl, dish, or pan as you pour your food.
The Pourfect Bowls were obviously designed by someone who not only cooks a great deal – but shares our passion for the art. Before you even think about Holiday baking, Thanksgiving recipes or Christmas cookies – head over to Pourfect Bowl.com and order your own Pourfect Bowl set. I promise you, they’ll…. sorry…. bowl you over.
Christmas Gift Idea! These bowls would get my vote for being one of the most briliant gift ideas for the cooks on your Christmas list. They’re highly original, gorgeous, and the lucky recipient would use them all year long – thinking fondly of you each time.
