Friday, October 28, 2016

3 versions of oatmeal cookies




It's always great when we stumble upon a good recipe for our favorite cookie. Check out my three variations of the classic oatmeal cookie. I have included the basic: oatmeal raisin, the tropical: orange coconut and the chocolate: oatmeal chocolate chip.
 Sometimes I like to make one basic cookie recipe in bulk and then split it up into different batches to add different additives. You can definitely do that with these three recipes.
Oatmeal cookies, in my opinion, compliment any Holiday cookie platter! You can even add Christmas colored M&M's to bring pretty colors to the platter.

Chewy Oatmeal Raisin Cookies

  •  ¾ cup Crisco, butter flavored
  •  1 ¼ cup brown sugar, packed
  •  1 egg
  •  1/3 cup milk
  •  1 ½ tsp vanilla
  •  3 cups oats
  •  1 cup flour
  •  ½ tsp baking soda
  •  ½ tsp salt
  •  ¼ tsp cinnamon
  •  1 cup raisins

 Preheat oven to 350*.
 Spray cookie sheets with butter spray. (Or line them with no stick foil)
 Blend Crisco, sugar, egg, milk and vanilla until blended.
 In separate bowl combine oats, flour, soda, salt and cinnamon.
 Add dry mix into wet mix and slowly blend.
 Add raisins. Mix.
 Drop by teaspoon full scoops onto sheet, 2 inches apart.
 Bake for 10-12 minutes.
 Makes 2 ½ dozen cookies.

Orange Coconut Oatmeal Cookies

  •  ¾ cup Crisco, butter flavored
  •  1 ¼ cup brown sugar, packed
  •  1 egg
  •  1/3 cup milk
  •  ½ tsp vanilla
  •  3 tbsp orange juice
  •  3 cups oats
  •  1 cup flour
  •  ½ tsp baking soda
  •  ½ tsp salt
  •  ¼ tsp cinnamon
  •  1 cup shredded coconut, sweetened

 Preheat oven to 350*.
 Spray cookie sheets with butter spray. (Or line them with no stick foil)
 Blend Crisco, sugar, egg, milk, vanilla and orange juice until blended.
 In separate bowl combine oats, flour, soda, salt and cinnamon.
 Add dry mix into wet mix and slowly blend.
 Add coconut. Mix.
 Drop by teaspoon full scoops onto sheet, 2 inches apart.
 Bake for 10-12 minutes.
 Makes 2 ½ dozen cookies.

Chewy Oatmeal Chocolate Chips Cookies

  •  ¾ cup Crisco, butter flavored
  •  1 ¼ cup brown sugar, packed
  •  1 egg
  •  1/3 cup milk
  •  1 ½ tsp vanilla
  •  3 cups oats
  •  1 cup flour
  •  ½ tsp baking soda
  •  ½ tsp salt
  •  ¼ tsp cinnamon
  •  1 cup chocolate chips

 Preheat oven to 350*.
 Spray cookie sheets with butter spray. (Or line them with no stick foil)
 Blend Crisco, sugar, egg, milk and vanilla until blended.
 In separate bowl combine oats, flour, soda, salt and cinnamon.
 Add dry mix into wet mix and slowly blend.
 Add raisins. Mix.
 Drop by teaspoon full scoops onto sheet, 2 inches apart.
 Bake for 10-12 minutes.
 Makes 2 ½ dozen cookies.

Tuesday, October 18, 2016

Make a New Jersey coffee cake anywhere, any time... Plus homemade Bisquick recipe



When I think about Fall, I think about steamy, hot coffee goodness! Then, I often start thinking about coffee cake because what goes better with coffee than coffee cake? Particularly MY coffee cake. I make a New Jersey style coffee cake. I even named it NJ coffee cake. The reason for this is because I grew up eating this stuff! You can find it in bakeries and deli's all through New Jersey, but not here in North Carolina! So, I developed my own recipe so I could have it any time I want it. My coffee cake has more crumb than cake and that is just how I like it!

NJ Coffee Cake

  • 1 stick butter, salted and softened
  • 1 1/3 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2 eggs
  • 3/4 cup milk, 2%
  • 1 1/2 tsp vanilla

Crumb Topping 

  • 1 1/2 sticks margarine
  • 2 cups sugar
  • 1 cup brown sugar
  • 6 cups Bisquick
  • 5-6 tsp cinnamon
  • 1/2 cup powdered sugar

Pre-heat oven to 350*.
Line a 9x13 pan with no-stick foil.
Cream together butter and sugar.
While creaming, mix together flour and baking powder in a large bowl.
Set aside.
Add eggs into creamed mixture.
Add milk into creamed mixture.
Add flour and powder into wet mixture.
Add vanilla and beat until combined.
Pour batter into prepared pan.

Prepare crumb topping:
Add sugars, Bisquick and cinnamon into a large bowl.
Cut in margarine and combine with hands until well mixed.
Sprinkle topping over cake with hands, squeezing it together as you do. (You want the topping to be lumpy).

Bake for 40 minutes or until cooked through in the center.
Cool for 15-20 minutes and top with powdered sugar.
You may have about 1/2 cup of topping left over, you do not want topping to run over the sides of the pan.

Save money and make the Bisquick! 

Bisquick

  • 8 cups flour
  • 1 1/4 cups nonfat dry milk powder
  • 1/4 cup baking powder
  • 1 tbsp salt
  • 2 cups shortening 

Combine 1st 4 ingredients into a large bowl.
Cut in shortening until course crumbs are formed.
Store in an air tight container in the refrigerator.
This recipe makes about 10 cups of baking mix.




Monday, October 17, 2016

How to bake a cheesecake without a spring form pan: Includes coffee cheesecake recipe!






Picture this: You go to bake a cheesecake, you get out all of your ingredients, preheat your oven, prepare your crust...and then you go into your cabinet to get your spring-form pan and to your shock it is not there! What are you going to do? Call your friends and family to see who you lent it to, call your neighbors to see if they have one you can borrow...but, to no avail! You have no spring-form pan and your ingredients are still waiting for you.


 No worries, I have solutions for you! There is more than one way to bake a cheesecake.



 Solution #1
Check your pantry for 2 pre-made graham cracker crusts and ditch the homemade crust. If you score, you can use those in the place of a spring-form pan. Lessen bake time by 10 minutes.

Solution #2
Bake your cheesecake in a 9x13 glass baking dish. Bake for the length of time your recipe calls for.

Solution #3
Use your homemade graham crust and bake your cheesecake like a pie in 2, 8 or 9 inch glass pie dishes. Reduce bake time by 10 minutes.

Solution #4
Run to Walmart and purchase a new pan :)


If you like coffee this is the cheesecake for you! Aside from being so rich and creamy, this cheesecake offers you a little kick! A coffee lovers dream!

Coffee Cheesecake

Crust:
  • 3/4 cup chocolate chip cookies, crushed fine
  • 1 tablespoons sugar
  • 3 tablespoons butter, melted
  • 3/4 cup graham crumbs
Filling:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 4 eggs
  • 1/3 cup instant coffee granules
Topping:
  • 1 container of cool whip or whipping cream, whipped
  • Chocolate covered espresso beans, optional
Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cookie crumbs and sugar; stir in butter and mix.
Add graham crumbs to mixture.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar and lemon juice until smooth.
Add eggs; beat on low speed just until combined.
Add coffee granules.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, coat with cool whip.