OATMEAL COCONUT/NUT RAISIN COOKIES (GF/DF)

 Six months surely can go by quickly. Seems like I just had my teeth cleaned yesterday. If you follow me, you know that I always take a treat to the dental staff. I tell them it is a bribe so they won't hurt me. They never have, but there is always a first time for everything. (Just kidding.) I enjoy seeing and hearing their pleasure when they try them. One of the hygienists needs GF and another one prefers little or no sugar. So I am always looking for a recipe that meets those requirements or I can make it with substitutions to meet those requirements.

This recipe came from an older small booklet type Pillsbury County American Cookbook. I just made sure the ingredients were GF and substituted sugar substitutes. I usually don't add nuts to their treats just in case. Since the recipe called for a whole cup of chopped nuts, I felt I needed to substitute something so the consistency would be similar. I had unsweetened coconut so I added a half a cup of it for the nuts. (We like coconut in our treats.)

Since the recipe called for shortening, I didn't expect the cookies to spread. I left the cookie dough for the first pan as a "dollop", but then the next three pans, I flattened the dough with my fingertips as I liked the looks of the "flatter" cookie than the "dropped" cookie. 

Print recipe.

OATMEAL COCONUT RAISIN COOKIES (GR)

3/4     cup shortening

1          cup firmly packed brown sugar (I used truvia brown sugar complete)

1/2      cup sugar (I used stevia)

1          egg

1/4      cup water

1          teaspoon vanilla

1          teaspoon cinnamon

1/2      teaspoon cloves

1          cup pancake mix (I used a GF pancake and baking mix)

1          cup chopped nuts (I substituted 1/2 cup unsweetened coconut)

2         cups rolled oats (I used GF rolled oats)

1          cup raisins (Mine were GF)

Preheat the oven to 350 degrees F. Grease or line two cookie sheets with parchment paper. Set aside.

Cream the shortening, brown sugar, and sugar in a large mixing bowl until soft and creamy (about 2 minutes).

Scrape the sides of the bowl as necessary.

Add egg, water, vanilla, cinnamon, and cloves.

Blend until completely mixed up.

Lightly spoon the pancake mix into a measure cup and level off.

Add the pancake mix,  oats, raisins, and nuts or coconut. Mix until blended.

Using a tablespoon cookie scoop, scoop the dough and flatten off before dropping 2 inches apart on the prepared cookie sheet.

Cookies do not flatten much so if you prefer a flatter cookie, press lightly with finger tips to have a flatter cookie.

Bake 12 minutes or until golden brown on the edges.

Immediately remove from cookie sheets and cool on wire racks.

Makes almost 4 dozen cookies.

No changes for high altitude (above 3500 feet)

MAKEOVER SWEET HUMMINGBIRD CAKE

 

I love a moist, rich cake that is simple to make. And if it is sugar-free or no-sugar-added, that makes even better since Wayne and I try to reduce our sugar intake. I know everyone isn't like us though so if you want to use a banana cake mix that will have lots of sugar, feel free to do so. The cake will still be moist and rich and simple to make. You can also use the vanilla frosting in a container that has sugar to use. (If I wanted to use one that wasn't SF though I would use the cream cheese variety.)

I made the cake for the canasta group that met at our house on Tuesday on Monday so it would be even more moist. I knew they would be excited about the choice and they were. Friend Vicky wasn't there so it was just four of us. That meant there was more leftover for us, but I did send some home with Friend Fran and to Friend Janice's husband Leon to enjoy.

Print recipe.

MAKEOVER SWEET HUMMINGBIRD CAKE

1       8 - ounce can of crushed pineapple (or 1 cup with some juice from a larger can)

1/2   cup mashed ripe banana (1 banana)

1/4   cup milk

2       eggs

1       teaspoon banana flavoring

1       Sugar Free yellow cake mix (or banana cake mix)

1       6  - ounce can sugar free vanilla frosting

Preheat the oven to 350 degrees F. Grease and flour a Bundt pan. (I used Baker's Joy spray.) Set aside.

Beat together the first five ingredients ( crushed pineapple - banana flavoring ) in a large mixing bowl at low speed until

completely blended.

Add the cake mix and beat at medium speed for 2 minutes.

Scrape the sides of the bowl.

Pour batter into the pan and smooth out evenly. 

Bake for 50 minutes or until a toothpick comes out clean when inserted in the center. (Cake will also be pulling away from the edges of the pan.)

Cool 15 minutes in the pan on a wire rack. Then remove the cake from the pan and continue to cool completely on the wire rack.

Remove the plastic lid and the foil seal on the container of frosting, and microwave for 15 to 20 seconds or until pourable. Let rest for1 minute and then drizzle over the cake allowing around the center of the cake allowing the frosting to drizzle down the inside center and outer edge. 

Chop some pecans and sprinkle over the top. Press lightly to make sure they will stay on.

MY FAVORITE CHOCOLATE CHIP COOKIE

 

What is it about a chocolate chip cookie that makes it such a favorite cookie? I know I love them so much. A good chocolate chip cookie just might be my favorite cookie of all time. I am always searching for the recipe for the perfect one and I may have finally found it.

Different people like different ingredients in their chocolate chip cookie. My friend Martin who also happens to be the godfather for my MO grandkids like what some might consider a plain boring cookie. He doesn't want any added ingredients...no nuts, no oatmeal, no pudding, no peanut butter, nothing extra but the chocolate chips. He's not particular about which chocolate you use which is nice. (I will eat any chocolate chip but my favorite is dark chocolate. I also prefer mini-chocolate chips, but won't turn down one with regular size or even chunk chocolate chips.)

Some people like soft chocolate chip cookies, but I prefer a slightly crunchy cookie. Seems like lately more than likely, the cookies I make will be more soft than crunchy.

As I said above, this just might be my favorite recipe, finally. The cookie is raised as it bakes, but in the two minutes you let them cool on the cookie sheet after taking the pan out of the oven, the cookies will flatten nicely. You just bake them until they start turning brown around the edges.

Something I especially like because I try to reduce our sugar intake, you can substitute 1/4 cup of stevia or Splenda for the 1/4 cup sugar and then also substitute 1/2 cup of brown sugar blend (complete) for the brown sugar and anyone eating the cookie would never guess it. 

The recipe makes almost 2-1/2 dozen which is just the right amount for just two people to keep in the cookie jar. If you wanted more, you could just simply double the recipe. 

Print recipe.

Chocolate Chip Cookies

8       tablespoons (4 ounces) butter, softened

1/4   cup sugar (stevia works fine)

1/2    cup packed brown sugar (brown sugar complete works)

1         large egg

1-1/4 cups sifted flour

1/2     teaspoon salt

1/2     teaspoon baking soda

1         teaspoon dried orange peel

3/4     cup chocolate chips (I prefer mini chips)

1/2     cup chopped walnuts (optional)

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.

Beat the butter and both sugars in a large mixing bowl until light and creamy. (I used a stand mixer and just  set it to a medium speed and let it cream while I measured out the dry ingredients.)

Sift the flour with the salt and baking soda. Add the dried orange peel. 

Scrape the sides of the bowl and then add the egg. Beat until the mixture is fluffy.

Add the dry ingredients and stir. I just used a spatula and

then add the chocolate chips (and nuts if you are using them).

Using a tablespoon cookie scoop, drop the batter about 2 inches apart on the cookie sheet.

Bake for 10 to 12 minutes, until brown. I baked mine 11 minutes. The cookies will be puffy but should be browning on the edges.

Allow the cookies to cool 2 minutes before removing to a wire rack. Cookies will flatten during this time.

Makes almost 2-1/2 dozens.

PATIENCE CORNERS BLANKET OF HOPE

 

The first time I made this block pattern I was involved in a group I found on Facebook that contained thirty women who were to make thirty 12.5 inch quilt blocks, one for each member of the group. With the thirty blocks, each person could then make themselves a quilt with blocks from all over North America. You could make the same block if you wished or make different ones. 

Since then I have made a couple of Blankets of Hope for our church's quilt ministry using the pattern. It makes such a pretty quilt that several other members have used the pattern also. I just finished one that I especially liked because of the fabric prints I used and since I haven't had a tutorial in a while for a quilt pattern, I thought I would show how to make it.

It is such a versatile pattern because of its versatility with fabrics. If you are making a lap size quilt (about 42 X 48 inches), it makes up nicely using a charm pack or make it "scrappy by using scraps, or like how I made this one, use one "busy" print for all of the 4.5" squares.

The pattern consist of 42 (forty-two) 4.5 inch squares and 42 strips 4.5 X 2.5 inches and 42 strips 6.5 X 2.5 inches. To make the quilt 42 X 48 inches, I added a 3 inch border.

I used a solid for the strips that went well with the print I used for squares. I cut a strip the width of the fabric and 4.5 inches wide and a strip the width of the fabric and 6.5 inches wide. Then I cut the two strips into 2.5 inch wide pieces to make the rectangles.

From the busy print I chose, I cut strips 4.5 inch across the WOF. From each one I cut  9 (nine) 4.5 inch squares. Doing the math, that means I cut 5 (five) strips.

If you are using a charm pack, you will have to trim the squares down to 4.5 inches for this size quilt. *

Since my busy print was non-directional (didn't have a pattern that had prints going one-way), I could speed up the time to make the blocks by "chain-sewing". I took all of the squares in a pile and first sewed the shorter rectangle to one side of the square without stopping to cut the thread. I  pressed the seams first to seal the stitches and then pressed the seam on both sides to one direction.  Then I stitched the longer strip down the perpendicular side with the first seam. Repeated the pressing. AND the blocks were made. 

All I had to do was arrange them on my design wall so that I distributed the print out over the top.

Did you notice how I arranged them? I alternated the rows so that the squares were completely surrounded by the solid color. Now that meant sometimes corners were touching with the squares and sometimes they weren't. I'm not sure which were the "patient" corners - the ones meeting or the ones not. What do you think?

I sew the blocks together to make strips (rows or columns) depending on which would be the less. In this case, the top is 6 columns by 7 rows so I will sew the vertical blocks together to make 6 columns because that will be one less strips to sew to complete the panel. 

When I have the columns made, I seal the seam and then press the seams in each column going the same directions for the column. So that the seams will "nest" when I sew the columns together, I press the odd numbered columns going back toward the first block and the even numbered columns going away. Now you can do which ever way you prefer. It is easy for me to remember this way. You just want to be consistent so your seams will match up when you sew them.

Once you sew the columns together, you can press the seams any direction you wish, I just think it looks nicer if you do all of the columns the same direction.

Now I added the 3 (three) inch border by cutting 5 (five) strips 3.5 inches wide (remember the two quarter inch seams) across the width of the fabric. You need five because the "length" of the quilt will be 48 inches and your fabric is probably 42 inches at the most. The fifth strip will be pieced with two of the other strips for the sides. Sew the top and bottom strip on first and press it toward the border unless it is a white fabric. Cut off any access that you might have. Then sew two of the other strips together pressing the seam to one direction and sew it to one side of the top. Cut off the excess and then sew the excess to the last strip you cut and sew it down the last side.

To finish the quilt, I went back to the pink that I had used for the rectangles in the blocks to cut for my binding. I cut the strips 2.5 inches wide across the width of the fabric for the binding. I usually cut five strips but this pink fabric was wider and I only used three and part of a fourth one to make the binding. I sewed the binding on the back and then brought it over to the front and machine stitched a fancy decorative stitch to sew it back down. If you are sewing the binding down by hand, you will machine stitch it to the front of the quilt and bring it over to the back to slip stitch down. I have only started doing the fancy stitch because sometimes my arthritis in my hands does not want to corporate with me. 

I "turned in" the Blanket of Hope yesterday when our quilting group met.

Let me know if you have any questions. I would love to see your finished quilts in the comment section. Enjoy.

AWARD-WINNING CRANBERRY SCONES

Another Platte County Fair has come and gone until next summer. This was a first for me - at least for the Platte County Fair - to enter some items for judging. I entered three things and all three took ribbons. Yay. So exciting. 

I was planning on entering one of my lap quilts like I make for Blankets of Hope; I just needed to get it finished. But when I was encouraged to enter three things so I could get a pass for all four days, I thought I would enter another quilt I had made with a "farm theme" - animals and food. I actually made it for Blankets of Hope but liked it so much I was talked into keeping it. The third item, I wasn't sure of. 

Saturday afternoon, the day before I was supposed to take the items to the fairgrounds to drop off my entries, I was missing doing any baking and decided to make some cranberry scones. I had found the recipe earlier when I was going through a cookbook I thought I could donate. Well, they tasted so good and looked nice enough, I decided I would package up a few and they would be my third entry. 

Image my surprise when we went to the fair Wednesday afternoon and  I saw that both of my quilts had ribbons hanging from them. Third place on the first one I wanted to take and fourth place on the "farm theme" one. 

Then Wayne and I started looking for my cranberry scones. I had just about given up on finding them, when we both saw them at the same time. There was the closed container just as I had brought it in with a blue First Place ribbon attached to it. I was so surprised. I was really surprised that they had replaced the paper cardboard cover so no one could see what they looked like. But right above it was a coconut cake that had also won a blue ribbon and it was covered with the plastic wrap so you really couldn't see how delicious it looked. Oh Wayne said he wasn't surprised at all because they tasted so good.

The scones are really delicious and were so fast and easy to make. They are cut into 2 - inch circles, but if you think scones have to be cut in triangles, there is no reason, other than the fact you don't end up with as many servings, you couldn't cut them that way when you press the dough out into a circle to cut them into 2 - inch circles.  My sister-cousin, Marie, is allergic to cinnamon so she will have to omit the last step or try substituting nutmeg maybe for the cinnamon. She can also just sprinkle some sugar on top, too.

Print recipe.

 CRANBERRY SCONES

2-1/2     cups flour

2            teaspoons baking powder

1            teaspoon baking soda

1/2         cup sugar

6            tablespoons butter

1/2         cup dried cranberries

1            egg, beaten

1/2         cup plain yogurt

1            teaspoon dried orange peel

Cinnamon/sugar mixture for the tops

Preheat the oven to 425 degrees F. Lightly spray/grease a large cookie sheet. Set aside.

Sift together the first four ingredients together into a large mixing bowl. Cut in the butter until mixture is crumbly.

(I thinly slice the cold butter and add a few at a time and work them in with my fingers.)

Add the cranberries, beaten egg, yogurt, and orange zest. Blend all well to make a dough that barely holds together.

(I used my hands to work the ingredients until there are no dry ingredients.)

Drop dough onto a floured surface/board and pat dough out until about 1/2 inch thick.

(Make sure the dough is smooth.)

Using a 2 - inch round biscuit/cookie cutter, cut rounds using all of the dough. (Lightly work unused dough and flatten to 1/2 inch and cut.)

Place the rounds 1 inch apart on the cookie sheet. (I made about 17 scones so also used a second pan. I used two racks in the oven.)

Sprinkle the tops with the cinnamon-sugar mixture.

Bake for 10 to 12 minutes or until lightly golden and well-risen.

Thought you would like to see my lap quilts that won the other ribbons.

Third Place:

Fourth Place: