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  1. Wednesday, January 31, 2007

    Chocolate Oatmeal Coconut Cookies (The Perfect Cookie)

    CHOCOLATE OATMEAL COCONUT COOKIES,
    AKA “THE PERFECT COOKIE”
    Source: Mystery Woman Barbara Boczany, although I’ve changed it a bit, so me too!
    – 2 sticks unsalted butter
    – 1 C brown sugar, packed
    – 6 T sugar
    – 2 large eggs
    – 1 1/2 tsp vanilla
    – 1/2 t salt
    – 1/2 t baking soda
    – 1 C flour
    – 2 1/4 C oats
    – 1 1/2 C cocnut
    – 12 oz semi-sweet mini chocolate chips (2 cups)


    Prehead oven to 350 F. Beat butter and sugars at high speed until fluffy. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until blended. Stir in oats, coconut and chocolate.

    Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotating occaionally, 15-18 mins. Cool one minute. Tranfer to cooling rack. For smaller cookies, adjust baking time…but they are great when they’re BIG.

    Posted by Jane Wallin at 10:46 pm   No Comments
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  2. Norma’s Brownies

    NORMA’S BROWNIES
    From Norma Silverstein
    – 1/3 C butter
    – 2 oz. unsweetened chocolate (3 T cocoa & 1 T butter for every oz of unsweetened chocolate)
    – 2 eggs
    – 1 t. vanilla
    – 1/4 t. salt
    – 1 C sugar
    – 1/2 C flour
    – nuts if you want ’em

    Melt butter and chocolate in a pan. Remove from heat. Stir in sugar, salt and eggs one at a time. Add vanilla, nuts and flour. Mix well.

    8X8 greased pan. Bake at 350 for 30 mins. (double batch 40 mins)

    Posted by Jane Wallin at 10:44 pm   1 Comment
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  3. Sour Cream Sugar Cookies

    SOUR CREAM SUGAR COOKIES
    From My Momma, Phyllis Wallin
    – 1 C sugar
    – 1/2 C shortening (I used butter and they came out great)
    – 2 eggs
    – 1/2 C sour cream
    – 1 t. vanilla
    – 1 t soda
    – 1 t salt
    – 2 t baking powder
    – 4 C flour

    cream sugar and shortening. add eggs. beat well. add sifted dry ingredients alternately with sour cream and vanilla. mix well. roll out on lightly floured board (roll out pretty thin as they rise when they bake). bake 8-10 mins in 350 oven. makes about 2 1/2 dozen 3X3 inch cookies. can be frozen

    Posted by Jane Wallin at 10:43 pm   1 Comment
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  4. French Silk Pie

    French Silk Pie
     
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    From Cora Wallin
    Author:
    Recipe type: Dessert
    Ingredients
    • 3 ounces unsweetened chocolate squares (melted and cooled)
    • ½ cup butter
    • 1 cup sugar
    • 1 tablespoon vanilla
    • 4 Eggs
    Instructions
    1. Melt and cool chocolate. Cream butter – add sugar and vanilla and mix. Add chocolate. Add 2 eggs and beat on high 5 mins. Add 2 more eggs beat on high 5 minutes. I use a premade graham cracker crust. Top with whipped cream. Keep refrigerated.

    Posted by Jane Wallin at 10:42 pm   1 Comment
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  5. Cranberry Slush


    Cranberry Slush (Original Recipe)
     
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    This is a Blomquist family tradition (my mom’s family). Can’t have Thanksgiving without it! Make sure you make the frozen cranberry stuff a day or two ahead and have enough room in your freezer to freeze it. You’ll see there’s an original recipe and a faster, newer version. We always do the fast version.
    Author:
    Recipe type: Beverage
    Ingredients
    • 1 pound cranberries
    • 2 cups sugar
    • 2 cups water
    • 2 quarts cranberry juice
    • 2 quarts ginger ale
    Instructions
    1. Cook cranberries, sugar and water until thickens. Run through collander. Add 1 quart cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry juice and 2 quarts ginger ale.

    Cranberry Slush (Quick Recipe)
     
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    Author:
    Recipe type: Beverage
    Ingredients
    • 4 cans whole cranberry sauce
    • 3 quarts cranberry juice
    • 2 quarts ginger ale
    Instructions
    1. Run 4 cans of whole cranberry sauce through collander. Add 2 quarts cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry sauce and 2 quarts ginger ale.

    Posted by Jane Wallin at 10:41 pm   1 Comment
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  6. Pumpkin Cheesecake


    Pumpkin Cheesecake
     
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    From Adrianne Campbell (you don’t have to do a water bath for this recipe – woo-hoo!)
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 ½ cups graham cracker or gingersnap crumbs
    • 5 tablespoons melted butter
    • 1 cup + 1 tablespoon white sugar
    • 3 – 8 ounce packages of cream cheese (softened)
    • 1 teaspoon Vanilla
    • 1 cup canned pumpkin
    • 3 eggs
    • ½ teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ½ teaspoon Allspice
    • Whipped cream for topping
    Instructions
    1. Preheat oven to 350. Make the crust with the crumbs, butter and 1 Tablespoon of sugar. Press ⅔ up side of a spring form pan. Bake 5 minutes.
    2. Combine cream cheese, 1 cup of sugar and vanilla. Mix until smooth. Add the pumpkin, eggs and spices until creamy. Pour over crust and bake 60-70 minutes. Cool cheesecake completely and refrigerate 4 hours. Serve each slice with whipped cream.

    Posted by Jane Wallin at 10:40 pm   4 Comments
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  7. Scottish Shortbread Cookies

    SCOTTISH SHORTBREAD COOKIES
    From AllRecipes.com
    – 2 cups butter
    – 1 cup packed brown sugar
    – 4 1/2 cups all-purpose flour

    Preheat oven to 325 degrees F (165 degrees C). Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Prick with fork and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

    Posted by Jane Wallin at 10:38 pm   2 Comments
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  8. Banana Crumb Muffins


    Banana Crumb Muffins
     
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    From Lisa Kreft via AllRecipes.com
    Author:
    Recipe type: Dessert
    Ingredients
    • 1½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 3 bananas, mashed
    • ¾ cup white sugar
    • 1 egg, lightly beaten
    • ⅓ cup butter, melted
    • ⅓ cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • ⅛ teaspoon ground cinnamon
    • 1 tablespoon butter
    Instructions
    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
    2. In a large bowl, mix together 1½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
    3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
    4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

    Posted by Jane Wallin at 10:37 pm   1 Comment
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  9. Chocolate Ganache Tart


    Chocolate Ganache Tart
     
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    From Martha Stewart
    Author:
    Recipe type: Dessert
    Ingredients
    • 3 tablespoons slivered blanched almonds
    • 6 tablespoons sugar
    • 1¾ cups (spooned and leveled) all-purpose flour
    • 2 teaspoons grated orange or lemon zest, (optional)
    • ¼ teaspoon salt
    • 6 tablespoons unsalted butter, cold and cut into pieces
    • 12 ounces bittersweet chocolate, coarsely chopped
    • 1¼ cups heavy cream
    • 1 teaspoon vanilla extract
    Instructions
    1. Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, zest (if desired), and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).
    2. Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
    3. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
    4. Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
    5. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

    Posted by Jane Wallin at 10:36 pm   2 Comments
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  10. Milkshake

    MILKSHAKE
    – Milk
    – Ice
    – Sugar
    – Vanilla (opt)
    – Chocolate syrup (opt – I like just plain vanilla myself)

    Dump ingredients in blender and blend. 🙂 (Note: the more ice, the foamier and thicker it will be. I prefer a little less ice.)

    Posted by Jane Wallin at 10:35 pm   No Comments
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