FRUIT SALAD

 I am really late in sharing this Fruit Salad recipe to you, but you can enjoy it anytime of the year. I chose to make it to take and share for our traditional 4th of July celebration with Friends Jamie and Martin who are also the godparents of our MO grandkids. 

Martin always cooks hamburgers and hot dogs and then everyone brings a dish to share. I usually make a dessert, but the group on the whole does not eat a lot of sweets and I end up bringing a lot of it home. That's why this year I decided to make this Fruit Salad and most of it was eaten.

I ended up using my "antique" big yellow bowl, filled it about half way with ice and then set the dish in it and it worked perfectly to keep the salad cold since it was a hot evening. I have posted a picture below the recipe.

PRINT RECIPE.

FRUIT SALAD

1     4 - oz container vanilla yogurt

1/2   cup whipped topping, thawed

1      cup seedless grapes, cut in half

1      cup miniature marshmallows

1      11 - oz can mandarian orange segments, drained

1       8 - oz can pineapple tidbits in juice, drained

1       cup fresh strawberries, sliced

Mix the yogurt and cool whip together in a large bowl.

Gently stir in the the grapes,

marshmallows, oranges, and pineapple.

Add the strawberries -

toss gently to coat.

Serve immediately or store covered in the refrigerator up to 8 hours.

GRANDMA POWELL'S OATMEAL COOKIES

 

Some of my family might think this is a recipe from some of my cousins whose paternal grandmother was a Powell and are wondering how I got one of her recipes. Well, this Grandma Powell was not "Mama Powell" but apparently was Rosalie Powell's grandma since the recipe was contributed by her for The Good Cooks' Cook Book from the Park Hill Association of Educational Office Personnel. I admit I was intrigued by the title and so I stopped to check it out.

I was looking for a recipe that I could make sugar-free for the Cafe Treats and this one was perfect for that since the sugar amounts were so small. I don't think I added no-sugar-added chocolate chips because I didn't have any. I just told people that they were sugar-free except for the dark chocolate chips.

I didn't think the cookies would spread since they were made with shortening instead of butter, I did flatten them with my fingers so they would look a little bigger. Cookies that contain chocolate chips don't usually flatten very nicely though. I think the next time I just want to make a few cookies, I will use mini-chocolate chips. The cookies will look a little bit better. 

If you want to make more cookies, just double the ingredients. My friend Anita told me recently that she didn't bother with a recipe if it didn't make at least 3 dozen cookies. I don't mind because then I don't have so many in my cookie jar and I can have a variety.

PRINT RECIPE.

GRANDMA POWELL'S OATMEAL COOKIES

1/4     cup brown sugar

1/4     cup white sugar

1/2     cup shortening

1        egg

2        tablespoons milk

2        cups oats

1        cup flour

1/2     teaspoon salt

1        teaspoon cinnamon

1/4     teaspoon nutmeg

6        oz (1 cup) chocolate chips

1/2     cup nuts (optional)

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

Cream together the sugars, shortening, and egg. Scrape the sides of the bowl as needed.

Combine all of the dry ingredients in another bowl.

Add the chocolate chips.

Gradually add the dry ingredients to the sugar mixture

along with the milk.

Using a tablespoon cookie scoop, drop dough 2 inches apart on cookie sheets. 

Bake for 10 to 12 minutes or until done.

Cool briefly before removing the cookies to a wire rack to cool.

OATS N' BLUEBERRY MUFFINS

 

In yesterday's post I shared about making some Oats N' Blueberry Mini-Muffins to take to my dentist and his staff when I went to have my teeth cleaned yesterday morning. I have been doing this for several years - making something to share with them. I told them I wanted to make sure they didn't hurt me. I have always been afraid when I went to the dentist and I started going when I was four. 

The recipe makes 12 muffins, but I decided to make mini-muffins. That way I could take plenty and still have a few to keep at home. I ended up making about 32 mini-muffins.

I also played with the recipe to make them no-sugar-added by using truvia brown sugar complete. Oats are naturally gluten-free but you don't know if they were processed in a facility that also processed products with gluten. One of the dental hygienist said she could probably eat them since it wouldn't have much gluten if there was any. I'm going to check the next time I go to the store for oats that say they are gluten-free or doesn't say they were processed in a facility that processed nuts or gluten products. Then I can mince it in my blender and make gluten-free oat "flour". 

I have had the recipe for a long time and I'm so glad I took notice of it Tuesday night and then made it Wednesday morning.

PRINT RECIPE.

OATS N' BLUEBERRY MUFFINS

2-1/2    cups quick or old fashioned oats, uncooked

1/2       cup firmly packed brown sugar (I used truvia brown sugar complete)

2          teaspoons baking powder

1/2       teaspoon salt (optional) (I did omit)

1/2       teaspoon cinnamon

1          cup fresh or frozen blueberries (I used frozen wild blueberries)

2/3       cup skim milk

3          tablespoons oil

2          egg whites

Preheat the oven to 400 degrees F. Spray muffin or mini-muffin tins with non-stick cooking spray. Set aside.

Place oats in a blender container or food processer bowl; cover.

Blend or process (mince) about 1 minutes, stopping occasionally to stir.

Combine the ground oats, brown sugar, baking powder, salt - if using, and cinnamon.

In a medium bowl, place the milk, oil, and egg whites and

whisk to beat the egg whites. 

Add the blueberries to the mixture and

then pour in the bowl with the dry ingredients.

Mix just until moistened. 

Fill muffin cups almost full. I used a tablespoon scoop and a mini-muffin tin. 

Bake 20 to 22 minutes or until deep golden brown.

KAREN'S LEMON MELTAWAY COOKIES

 

Looks like August in the midwest and the central United States is showing everyone what what feels like. It is so hot here in Kansas City this week that the feel-like temperatures are as high as 122 degrees F. It is so hot that it is difficult just walking around outside.

But as is normal for here, we just wait a few days or a week in this case, the temperatures are supposed to drop to more seasonal 80s. I for one can hardly wait. It doesn't take doing much to feel tired and then wanting to take a nap.

I woke up this morning and went about making some Oats N Blueberry muffins to take with me to my dental appointment/cleaning before the kitchen heated up too much. I always take something for my dentist and his staff so they will be good to me and not hurt me. lol. They never have of course but I tell them that's why I do it. I really just like treating them. I plan to share that recipe tomorrow. Another good find. 

After getting my teeth cleaned, I did finish reading a book by G.M. Malliet today called Death of a Cozy Writer. Wayne and I love watching the shows from Acorn and Britbox so when I saw this author on a post on Facebook, I investigated her online from the Mid-Continent Library and checked out her first book in her A St. Just Mystery series. It took a while being introduced to all of the characters in the book, but finally there was a murder and so DCI St. Just finally entered the scene. I wonder why no one has made a series taken from her books yet. Anyway, I have requested the next one in the series but will have to wait for it to be transferred to our nearby branch of the library.

I also managed to share this delightful recipe for one of the Cafe Treats Bakers Karen for Lemon Meltaway Cookies. So maybe I am getting more done in spite of the heat afterall.

These cookies were so good. They sorta tasted like a sugar cookie with a lemon glaze on top. Let me know if you decide to try them, what you think.

PRINT RECIPE.

LEMON MELTAWAY COOKIES

1     cup softened butter

3/4  cup sugar

1     large egg

1     lemon - zest of

2     cups flour

1/2  teaspoon baking powder

1/2  teaspoon salt

Glaze -

1-1/2  cups powdered sugar

2        tablespoons lemon juice

1        tablespoon milk or heavy cream

1/8     teaspoon salt

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

Cream the butter and sugar together. Mix in the egg until well blended. Stir in the lemon zest.

Combine 1/2 cup of the flour with the baking soda and salt. Add to the creamed mixture and stir until combined.

Continue adding the flour by a 1/2 cup measure; mixing until all 2 cups of he flour has been completed combined.

Use a small cookie scoop (1 tablespoon size) to measure the dough. Roll the scoop into a ball and place on cookie sheet and slightly flatten with your palm. 

Bake for 8 to 9 minutes or until the center is just set - cookies will remain light in color and will not get brown. Let them rest for 2 minutes before transferring to a cooling wrap.

Make the icing/glaze by whisking the powdered sugar with the lemon juice and cream or milk until smooth.

Once the cookies are cooled dip the top in the glaze by turning them upside down and gently lifting out. (Place the glaze in the flatter dish like a pie plate.) Turn the cookies over and put back on the cooling rack or parchment paper. 

Notes:

When cooled, cookies can be stored at room temperature or in the refrigerator for up to 3 - 5 days. 

Dough can be made ahead of time - 1 to 2 days before making cookies - and stored covered in the refrigerator. If dough is cold , it might take a minute or longer to bake.

ANITA'S SWEDISH SUGAR COOKIES

 I recently had the opportunity to share the responsibility to make cookies to serve at a reception following the conclusion of the Eagle Lake Day Camp at Platte Woods United Methodist Church. They wanted sixteen dozen cookies so Friend Anita made half and I made the other half. 

Anita has a history with the church as she shared responsibilities of bringing cookies to the Saturday evening service the church had prior to COVID that didn't continue after the church opened back up. We didn't often attend that service as we attend Sunday school on Sunday, but occasionally we did so I was able to enjoy some of her cookies. She always posted a picture of her "spread" on Facebook when it was her Saturday to bring and I always looked forward to what she was offering that night.

Due to taking care of her husband, Anita has not been able to participate with the Cafe Treats Bakers so it was a double blessing for me to be able to share her baked treats for the reception. It was also a blessing for me that she was willing to share her recipes with me so that I could share them with you.

These Swedish Sugar Cookies were awesome. Anita said she has not found one person that did not like them. I have to admit, the platter with them was the first platter to be emptied!

PRINT RECIPE.

SWEDISH SUGAR COOKIES

1-.1/3     cup butter

1-1/3     cup shortening

1-1/3     cup brown sugar

1-1/3     cup sugar

2           eggs

2           teaspoons vanilla

5-1/2     cups flour

3/4        teaspoon baking soda

1           teaspoon salt

(1-1/2     cups sugar)

Preheat the oven to 350 degrees F.

Cream the butter, shortening, and sugars well. Add the eggs and vanilla and combine. Add the dry ingredients, mixing well.

Roll into balls. Roll in the 1-1/2 cups sugar. Place balls on ungreased cookie sheets and press down slightly with the bottom of a glass.

Bake 8 to 10 minutes or until golden brown. Cool slightly before removing from the cookie sheet. 

The cookies should be soft, so don't overbake.

Makes 6 dozen delicious cookies.

PEACH RASPBERRY CRUMBLE

 The title of the article in the Kansas City Star Newspaper read, "Peach raspberry crumble saves on fat and sugar, not taste". Jill Silva wrote:

   "Who needs a cookie when you can choose a crumble?" 

She went on to say, "Similar to a cobbler or a crunch, a crumble is a terrific, old-fashioned summer dessert that relies on ripe, seasonal fruit for most of its' flavor. The Star's Peach Raspberry Crumble reduces the total amount of sugar and far while upping the fiber content."

We have had so much good luck the last few summers with fresh peaches being sold at Costco. They are beautiful, large peaches that still need some time to finish ripening after you get them home. But because of the way they are shipped with an insert that keeps the peaches from touching during shipping, they aren't bruised and are the best tasting fresh peaches we can find.

I don't have the date for this article, but since we haven't gotten the KC Star newspaper in over ten years, it is at least that old. As it commonly happens with me when I make a recipe, I made a few changes that didn't change the taste as far as we are concerned. I used stevia for the sugar and truvia brown sugar complete for the brown sugar. It took four of the large peaches to make the almost 5 cups of sliced fresh peaches. I used a baking dish that measures 7 x 6 instead of the 8 - inch square dish that the recipe calls for.  

I really do think you will be as excited about a recipe as I am this one if you decide to make it. The raspberries are included to add a little bit of tartness to the sweet peaches and my husband thinks their addition made the crumble so delicious.

PRINT RECIPE.

PEACH RASPBERRY CRUMBLE

5     cups peeled, pitted, and sliced ripe peaches

1/2  cup fresh raspberries

1/3  cup granulated sugar or stevia

1/2  cup brown sugar, divided or truvia brown sugar complete, divided

1/4  cup + 1 tablespoon flour, divided

2/3  cup old fashioned rolled oats

1/4  cup (4 tablespoons) butter, cold and cut into small pieces

Preheat the oven to 350 degrees F. Spray an 8 - inch square baking dish with a nonstick cooking spray. My dish was 7 x 6. Set aside.

Prepare the peach slices by places them in a bowl of cold water with a little lemon juice to keep the slices from turning brown.

When finished, drain them and

then place them in a large bowl along with the raspberries. (My raspberries don't look like raspberries but that is because I had frozen them in a bag without quick-freezing them so they froze together. It didn't alter the taste though.)

Combine the sugars and 1 tablespoon of flour in a smaller bowl and

then sprinkle about half over the fruit. Give the bowl a little shake and then gently toss the fruit to coat with the sugar/flour mixture.

Then add the rest and

repeat to coat.

Allow to set for 5 minutes.

Stir.

Combine the remaining 1/4 cup brown sugar, 1/4 cup flour, and oats.

Stir to blend.

Thinly slice the butter and then break the slice in about four pieces. This will make cutting in the butter to the dry mixture easier.

I added the butter a little at a time.

Spoon the fruit into the prepared baking dish.

Sprinkle the crumble mixture over the top of the fruit. 

Bake 40 to 50 minutes until bubbly.

Serve warm with a little ice cream,

if you like.

Cover leftovers and store in the refrigerator. Warms up nicely in the microwave.