Scottish Oatcakes

So I needed a regency-type recipe to go with Tuesday’s post. Hmm, where to look? I know! My sister blog! So like I said MysteriousEats.wordpress.com isn’t lazy, but if my older sister blog  JaneAustenRunsMyLife.wordpress.comhas already reviewed or posted something, I like to just copy and paste it here (usually without asking)

Haha!

Ingredients:

  • 1 Cup of Rolled Oats
  • 1/3 Cup of Flour
  • 1/2 Tsp of Sugar
  • 1/4 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Cup of Unsalted Butter, Cut into Pieces
  • 2-3 Tbsps of Water
  • Honey (Optional)
  • Marmalade (optional)

Directions:

  1. Preheat Oven to 325 degrees F
  2. In a food processor fitted with metal blades, process oats to a fine meal.
  3. Add the flour, sugar, salt, baking soda, and butter.
  4. Process briefly to mix well.
  5. With motor running add 2-3 tbsps of water and process 20 seconds to form a crumbly dough.
  6. Add as much water as needed to achieve the desired texture.
  7. Turn out the dough onto a lightly floured work surface.
  8. Knead a couple of times to incorporate any crumbs, then form into a ball.
  9. Cut in half.
  10. Using a rolling pin, roll out each half into rounds 6 inches wide an 1/4 inch thick.
  11. Crimp edges with your finger and thumb to make a fluted border.
  12. Using a metal spatula, transfer the rounds to a baking sheet and cut into four equal wedges. separate the wedges slightly then prick the top of each one 3 or 4 times with a fork.
  13. Bake until pale and tan and no longer soft (about 25-30 mins)
  14. Transfer the oatcakes to a wire rack to cool.
  15. Serve with honey or marmalade, if desired.
  16. Makes about 8.

Thoughts After Baking:

These were fantastic! So good, and perfect with your tea!

I would ground the oats in the processor or blender, but when you get to the water just put it in a bowl and use your hands.  Otherwise, delicious!

For more JaneAustenRunsMyLife recipes, go to Earl Grey Infused Blueberry Smoothie

For more breakfast recipes, go to Banana Oatmeal Breakfast Smoothie

Advertisements

The “Best” Green Bean Casserole

So I do not like green bean casseroles.

But we were doing this Sunday School Appreciation Dinner and they planned the menu to be fried chicken, green bean casserole, mashed potatoes and gravy, and cornbread. The only thing I like in that is mashed potatoes, hold the gravy. But I was assigned to do the green bean casserole, so I was going to make it.

So I work until 6 and the dinner was at 6:30, so instead of doing the original recipe, I needed one to make in my crock-pot. I got this from Julia’s Eats and Treats.

Ingredients:

  • 4-14.5 oz Cans of Green Beans, Drained
  • 2-10.75 oz Cans of Condensed Cream of Mushroom Soup
  • 1 Cup of Sharp Cheddar Cheese, Shredded
  • 1/2 Tsp of Salt
  • 1/2 Tsp of Ground Black Pepper
  • 6 oz of French’s Fried Onions

Directions:

  1. Carefully mix everything, except the fried onions.
  2. Spread evenly in the crock pot.
  3. Set the slow cooker on low, cook 2-3 hours.
  4. Top with French Fried Onions before serving.

Thoughts After Reading:

So I didn’t eat it, I didn’t get a chance as it was gobbled up so quickly. Everyone gave me compliments, so while I didn’t taste it I would recommend it to all you out here.

For more casseroles, go to Slow Cooker Enchilada Casserole

For more crock-pot recipes, go to Slow-Cooker Bread

For more recipes, go to Eggless Cookie Dough

Eggless Cookie Dough

So first off:

Now on to the recipe:

Thoughts Before Cooking:

I was in the mood for something sweet-like cookies, but I didn’t want to bake as it is too hot.

So I started searching for an eggless cookie dough recipe that I could just eat instead. I found this one on Like Mother Like Daughter. 

Ingredients:

  • 2 Tbsps of Unsalted Butter, softened
  • 2 Tbsps of Brown Sugar
  • 1 Tbsps of Sugar
  • 1/4 Tsps of Vanilla
  • 1 Tbsp of Milk
  • 1/8 Tsp of Salt
  • 6 Tbsps of Flour
  • 1/4 Cup of Milk Chocolate Chips

Directions:

  1. Microwave your flour for 30 seconds to 1 min to eliminate the risk of e.coli.
  2. In a small bowl, cream together butter and sugars until mixed.
  3. Add vanilla and milk, stir to combine.
  4. Add in salt and mix until combined.
  5. Enjoy.

Thoughts After Cooking:

I didn’t take a picture, sorry. Instead I ate it all up as it was super good.

It was delicious!

For more Chocolate Chip Cookie recipes, go to Chocolate Whoppers

For more summer recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more cookie recipes, go to “The Best” Brownies

For more dessert recipes, go to Creamy Sour Cream Lemon Pie

“The Best” Brownies

My niece wanted to make brownies one day, so I pulled out my copy of Hershey’s Cocoa Cookbook. Last year I was given a hardcover one, which is great, but when I think about this cookbook I always go to the image of the paperback featured above. We used to always make things out of my mom’s old ’70s copy when I was growing up, all battered-stained, and well-loved.

So these brownies do not photograph well, but I have to agree that they are pretty much the “best” brownies you will make.

Ingredients:

  • 1/2 Cup of Vegetable Oil or Melted Butter
  • 1 Cup of Sugar
  • 1 Teaspoon of Vanilla
  • 2 Eggs
  • 1/2 Cup of Unsifted All-Purpose Flour
  • 1/3 Cup of Hershey’s Cocoa
  • 1/4 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 1/2 Cup of Chopped Nuts (optional)

Directions:

  1. Blend oil, sugar, and vanilla in a mixing bowl.
  2. Add eggs, beat well with spoon.
  3. Combine flour, cocoa, baking powder, and salt; gradually add to egg mixture until well blended.
  4. Stir in nuts, if adding them.
  5. Spread in greased 9-inch square pan.
  6. Bake at 350 degree F for 20-25 minutes or until brownies begins to pull away from the edges of the pan.
  7. Cool in pan.
  8. Frost if desired; cut into squares.
  9. Makes about 16 brownies.

Thoughts After Reading:

We made these for ourselves and a potluck and they were gone like that! I was lucky enough to get one!

As I said they might photograph gorgeously, but they are fantastic!

For more “bar cookies”, go to Lemon Bars

For more cookies, go to Braided Candy Canes

For more dessert, go to Creamy Sour Cream Lemon Pie

Roasted Carrots

Thoughts Before Cooking:

I was going to a potluck and needed to make something, but had very little in my fridge-and no money as I was waiting for a new debit card and my work hours don’t work well with my bank’s hours.

I had just bought a huge bag of carrots, so I decided to look up a carrot recipe. I searched through google, and when I saw Ina Garten, I thought why not try it out as Barnes and Noble has been promoting her like crazy. It comes from Food Network

Ingredients:

  • 12 Carrots
  • 3 Tablespoons of Olive Oil
  • 1-1/4 Teaspoons of Salt
  • 1/3 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Dill or Parsley

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  3. Slice carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink when cooking, so make the slices big.)
  4. Toss in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 mins-until browned and tender.
  6. Toss the finished carrots with minced dill or parsley, season to taste, and serve.

Thoughts After Reading:

So I took them to the potluck and they were all gobbled up instantly.

I know, I wanted seconds but there were none. So yeah, it was delicious and I highly recommend it.

And this also works for potatoes, but you do have to roast them longer.

For more Food Network recipesgo to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more carrot recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more recipes, go to Spinach Tortellini Soup

Spinach Tortellini Soup

So I’ve made a tortellini soup before, but after I did that Pinterest sent me some other recipes I’d be interested in. Such as this one.

This originally comes from Umami Girl.

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Medium Yellow Onion, Diced Small
  • 2 Large Carrots, Diced Small
  • 2 Large Celery Sticks, Diced Small
  • 1 Teaspoon of Salt
  • 8 Cups of Low-Sodium Vegetable Stock
  • 5 oz Baby Spinach
  • 9 oz Tortellini
  • 1/4 Cup of Chopped Fresh Parsley
  • Black Pepper
  • Grated Parmesan or Pecorino Cheese

Directions:

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, celery, and salt. Stir to coat with oil.
  3. Cook for 5 mins, stirring occasionally, until they begin to soften.
  4. Stir in stock, bringing to a boil.
  5. Cover and reduce heat to simmer, until veggies are tender.
  6. Remove lid and add spinach and tortellini.
  7. Cook according to pasta package directions.
  8. Take off the heat stir in parsley and black pepper.
  9. Ladle into bowls and serve with cheese.

Thoughts After Reading:

I thought it was pretty good. The tortellini I used was dried so it had a different taste than the refrigerated, kinda dry actually. But still good. I really enjoyed it and found it to be healthy and tasty.

For more Pinterest recipes, go to Slow Cooker Enchilada Casserole

For more soup recipes, go to One-Pot Creamy Tomato Tortellini Soup

For more tortellini soup, go to Tortellini Soup with Italian Sausage & Spinach

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

Frijoles Moledos y Fritos (Refried Beans)

I know I posted on Friday, but you know me! I can’t resist posting on a holiday!

So this recipe came from a Mexican cookbook was given to my mom by my abuela, and she passed it on to me. It has a great and easy recipe for refried beans. All you need is cooked pinto beans, such as the ones from Slow Cooker Pinto Beans recipe.

Ingredients:

  • 2 Cups of Cooked Pinto Beans
  • 2 Tsp of Oil
  • 1 Tbsp of Chopped Onion
  • 1 Crushed Garlic Clove or 1/2 Tsp of Minced Garlic
  • Pinch of Salt
  • 3/4 Cup of Shredded Cheese

Directions:

  1. Heat oil and add beans.
  2. Mash beans thoroughly, add a little water, garlic, onion, and salt.
  3. Cook beans until they are well heated.
  4. Add cheese and cook until it melts completely.
  5. Serve hot as a side dish or as a dip.

Thoughts After Cooking:

It might not photograph well but it’s delicious!

Party Time!!

For more Cinco de Mayo recipes, go to Arroz (Mexican Rice)

For more holiday posts, go to Easy Northumberland Pan Haggerty

For more Mexican food, go to Chorizo Breakfast Burrito

Spinach Parmesan Pasta

Thoughts Before Cooking:

So I had a ton of spinach leftover and few ingredients to choose from and was trying to make something new. After a bit of searching on the internet, I found this recipe from Two Peas and Their Pod

Ingredients:

  • 8 oz Uncooked Pasta
  • 3 Tablespoons of Butter
  • 2 Cloves of Garlic, Minced
  • 5-6 Cups of Packed Spinach
  • 1/2 Cup of Grated Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Boil water according to pasta instructions, cooking al dente.
  2. Drain the pasta, reserving 1/2 cup of water.
  3. Set pasta aside.
  4. Using the same pot, melt the butter over medium heat.
  5. Add garlic, and cook 2-3 mins.
  6. Toss in pasta and spinach.
  7. Gently toss and cook until the spinach is wilted.
  8. If pasta starts to dry out, add the pasta water.
  9. Stir in 1/4 cup of cheese, and toss until combined.
  10. Season with salt and pepper.
  11. Put in large bowl and garnish with cheese.
  12. Serve immediately.

Thoughts After Cooking:

It reminded me a lot of the Garlic Parmesan Kale Pasta recipe I made. You make them almost exactly the same, just with different leafy greens. However, I thought this spinach one was much better.

Yum

For more pasta recipes, go to Garlic Parmesan Kale Pasta

For more spinach recipes, go to Crock-Pot Sausage, Spinach, and White Bean Soup

For more recipes, go to Slow Cooker Enchilada Casserole

Zucchini and Tomatoes

I love zucchini and tomatoes, so this seemed a perfect recipe for me.

This comes from The Kellogg’s Cookbook.

Ingredients:

  • 1/4 Cup of KELLOGG’s Complete Wheat Bran Flakes
  • 2 Teaspoons plus 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Grated Lemon Zest
  • 4 Medium Zucchini (about 1 1/4 lbs), well washed, trimmed, and cut crosswise into 1/4-inch thick slices.
  • 3 Medium Tomatoes (about 3/4 lbs), peeled, cored, seeded, and cut into wedges.
  • 1 Tablespoon of Fresh Lemon Juice
  • Salt and Pepper to taste

Directions:

  1. Place the wheat bran flakes in a resealable bag. Seal the bag and using a rolling pin, crush the flakes into a fine crumb.
  2. Set aside.
  3. Heat 2 teaspoons of the oil in a small frying pan over low heat. Add the crumbs and cook, stirring constantly, for about 4 mins, or until lightly colored.
  4. Remove from heat and stir in zest. Set aside.
  5. Heat the remaining tablespoons of oil in a large frying pan over medium heat.
  6. Add zucchini and saute for 5 mins or until almost tender.
  7. Add tomatoes and lemon juice, along with salt and pepper.
  8. Cook, stirring frequently, for about 3 mins, or until hot.
  9. Remove from heat and transfer to a serving bowl.
  10. Sprinkle the crumbs over the top and serve.

Thoughts After Cooking:

No picture, I forgot to take one.

It was really good except the crumbs. They were too sweet and didn’t really add to the recipe.

For more Kellogg recipes, go to Cheese Potato Crisps

For more from the Kellogg’s Cookbook, go to Rice Krispies Cookies

 

Easy Northumberland Pan Haggerty

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. The last two years I have done sweeter recipes, so this year I decided to go with something savory and made out of an Irish staple: Potatoes.

I was planning on doing one recipe, but discovered I purchased the wrong potatoes. I scoured the internet and found this one on The Spruce Eats.

Ingredients:

  • 4 oz of Butter, divided
  • 9 oz of Onion, peeled and thinly sliced
  • 4-6 Potatoes, Peeled and very thinly sliced
  • 4 ounces of Cheddar Cheese
  • Salt
  • Pepper

Directions:

  1. Slice the onion.
  2. Peel and cut the potatoes.
  3. Heat the oven to 375 degrees F.
  4. Over medium heat, melt 1 oz of butter in a large, oven safe, frying pan.
  5. Gently cook the onions until soft, but not browned.
  6. Melt half of the remaining butter.
  7. Remove pan from heat.
  8. In the pan, arrange a layer of potatoes.
  9. Add a layer of onion.
  10. Sprinkle on a layer of cheese.
  11. Season with salt and pepper.
  12. Repeat steps 8-11, until all ingredients are used and the top is layered with potatoes.
  13. Place the pan over medium heat and cook on stovetop for a few minutes, or until the bottom layer of the potatoes are brown.
  14. Dot the surface with the rest of the butter and place in the heated oven, baking for 30 mins.
  15. Remove from oven and increase the oven temperature to 425 degrees F.
  16. When the oven’s temperature has risen, return the pan to the oven and cook for 15 more minutes.
  17. To serve, loosen the edges of the potato cake from the frying pan with a spatula.
  18. Flip the pan over onto a  plate or breadboard.
  19. Cut into wedges and enjoy.

Thoughts After Cooking:

So I didn’t have an oven safe pan, after cooking on the stove I flipped it into my pie pan. So I had mixed feelings about this. The potatoes on top and bottom cooked very well, and were delicious. However, the ones in the middle didn’t all cook through.

I sliced my potatoes extremely thin, so I don’t think that was the problem. If I were to do this again, I would do less potatoes; maybe 2 or 3. Or try it with the yukon gold or red potatoes.

But the parts that were cooked, were so good. Yummy:

For more Saint Patrick’s Day posts, go to Irish Blueberry Scones

For more potato recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more holiday posts, go to Creamy Sour Cream Lemon Pie

Creamy Sour Cream Lemon Pie

Happy Pi Day

Thoughts Before Baking:

As you see above, today is Pi day so I decided to post a pie recipe.

I’ve made a sour cream lemon pie before, but this is a new recipe. This one comes from The Chunky Chef.

Ingredients

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1 Cup of Sugar
  • 4 Tbsp Cornstarch
  • 1 Cup of Milk
  • 2 Lemons Juiced (about 1/2 Cup)
  • 1 Tbsp Lemon Zest
  • 3 Large Egg Yolks, Lightly Beaten
  • 4 Tbsp Cold Butter, Cubed
  • 1 Cup of Sour Cream
  • Whipped Cream (Optional)
  • Lemon Slices (Optional)

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is too liquid-y, then just add a bit more flour to firm it up.
  2. Line crust with foil and place beans, rice, or pie weights (as pie dough will rise) and bake for 8 mins or until browned. Set aside to cool.
  3. In a heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine.
  4. Slowly whisk in milk and lemon juice.
  5. Heat over medium heat, stirring often, until mixture is thickened and bubbly.
  6. Reduce to low, and cook 2 mins longer, stirring often.
  7. Remove from heat.
  8. Lightly beat eggs in a small mixing bowl. Whisking continuously, add a small amount of the hot lemon mixture, then add the mixture to the hot saucepan.
  9. Heat pan on medium heat until it comes to a gentle boil, and cook for 2 minutes.
  10. Remove from heat again and add lemon zest.
  11. Continue to cool, but don’t stir.
  12. Cool mixture for 30-40 mins and then fold in sour cream until no white streaks remain.
  13. Spoon mixture into the pie crust and spread out evenly.
  14. Cool in the refrigerator for 4 hours (or more). To serve, top with whipped cream and lemon slices.

Thoughts After Baking:

I made this for Thanksgiving last year and it was sooooo good! It was eaten immediately. I only got one slice! 😦

For more on lemon pies, go to Sour Cream Lemon Pie

For more pie recipes, go to Blueberry Sour Cream Pie

For more pinterest recipes, go to Banana Oatmeal Breakfast Smoothie

For more desserts, go to Braided Candy Canes

Grilled Sausages, Potatoes, & Carrots with Salsa Verde

My sister bought me a Rachel Ray subscription for my birthday. This recipe comes from the September 2018 issue a part of Six Ingredient Supper.

Ingredients:

  • 8 Fresh Sweet or Hot Italian Pork Sausages
  • 1 Bunch of Carrots (About 1 lb)-trimmed and peeled, halved lengthwise if large (reserve greens)
  • 1.5 lb of Red Potatoes (about 4 medium cut into 3/4 inch thick wedges)
  • 3/4 Cup of Olive Oil
  • 3 Tbsp of Chopped Fresh Basil
  • 1 Clove of Garlic, chopped

Directions:

  1. Heat a grill or grill pan on medium-high.
  2. Cook the sausages, turning occasionally, until an instant-read thermometer inserted into the centers registers 160 degrees F. Let cool and then halve the sausages crosswise.
  3. In a large bowl, toss the carrots and the potatoes with 1/4 cup of oil. Season with salt and pepper.
  4. Grill veggies until tender, about 20 for carrots and 25 mins for potatoes.
  5. Meanwhile, chop enough of the carrot greens to measure 3 tbsp.
  6. In a food processor or blender, puree the carrot greens, basil, garlic, and 1/2 cup of olive oil-about 1 minute.
  7. Season the salsa verde with salt and pepper.
  8. Arrange the sausages, carrots, and potatoes on a platter.
  9. Top with half the salsa verde, and serve with rest.

Thoughts After Cooking:

The best thing about this was the carrots in the salsa verde-it was delicious. I could just eat that.

For more recipes, go to Banana Oatmeal Breakfast Smoothie

One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon of Olive Oil
  • 1/2 Tsp of Dried Rosemary
  • 28-oz Can Diced Tomatoes
  • 15-oz Can of Tomato Sauce
  • 1/2 Teaspoon of Dried Oregano
  • 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon of Pepper
  • 4 Cups of Chicken Stock
  • 1/2 Cup of Heavy Cream
  • 20-oz of Three-Cheese Tortellini
  • 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
  • Salt
  • Pepper
  • Fresh Basil (Optional) to garnish

Directions:

  1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
  2. Sauté over medium heat for 5 mins or until onions are translucent.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
  4. Stir to combine.
  5. Simmer for 20 mins.
  6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
  7. Stir in parmesan cheese.
  8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach

Christmas Lace Cookies

Plumpuddingmurder

Thoughts Before Cooking:

This book had a few recipes I was interested in, and this was one that sounded good and just right for Christmas.

Ingredients:

  • 1.5 Cups of Rolled Oats
  • 1/2 Cup of Melted Butter
  • 3/4 Cup of White Sugar
  • 1 Teaspoon of Baking Powder
  • 1 Teaspoon of Flour
  • 1/2 Teaspoon of Salt
  • 1.5 Teaspoons of Vanilla Extract
  • 1 Beaten Egg
  • 1/2 Cup of Chocolate Chips

Directions:

  1. Measure the oatmeal into a a medium-sized bowl.
  2. Melt the butter and pour it over the oatmeal. Stir.
  3. In a small bowl, combine the sugar, baking powder, flour, and salt. Mix well.
  4. Add the sugar mixture to the oatmeal mix and blend.
  5. Mix in the vanilla and egg.
  6. Add the chocolate chips and stir the mixture.
  7. Line cookie sheets with foil and grease lightly.
  8. Drop the cookie dough by rounded teaspoons. Don’t crowd the cookies together as they spread.
  9. Bake at 350 degrees F for 12 minutes.

Thoughts After Baking:

These were good but very buttery and greasy. They also cooked fast so watch out, or else you might burn them. But otherwise, very good.

For more Hannah Swensen recipes, go to Vanilla Crackle

For more recipes from Plum Pudding Murder, go to Christmas Cheese Rounds

For more cookie recipe, go to Basic Shortbread

For more dessert, go to Baked Apple Slices