" Old Fashion Oatmeal Cookies"

Oatmeal cookies  an American  favorite.  This recipe is loaded with oats, raisins and are very moist with a good flavor.  Crispy around the edge yet soft in the middle.  You will have a taste of raisins with every bite.  Oatmeal cookies taste great with coffee, tea or milk.  Homemade Oatmeal cookies always reminds me of high school.  This was my dessert with milk for our 20 minute snack time break.

Ingredients:1 cup  unsalted soft butter

1 cup brown sugar

1/2 cup granulated sugar ( white )

1 2/3 cups flour

1 tablespoon pure vanilla

1/2 teaspoon sea salt

1/2  teaspoon baking soda

1/2 teaspoon baking powder

2 large eggs

2 cups of raw oats ( old fashion )

1 cup jumbo raisin medley ( Trader Joe s )

1/4 cup golden raisins

1/4 cup black raisins

2/3 cup chopped walnuts ( optional )

1/2 cup to 1 cup chocolate chips ( optional )

Directions:

Heat oven at 350 degrees. Prepare a cookie sheet with parchment paper.

In a large  mixing bowl add butter mix until creamy. adding the sugars a little at a time until al; is mixed using a mixer.  Add the eggs and vanilla, followed by salt, cinnamon, nutmeg,.

Add the flour, baking powder, baking soda and oats . Mix well adding the raisins and walnuts.

scooping out  the dough using a large tablespoon either using your hands to roll into balls than using the palm of your hand  flatten the dough.

Bake 12-15 minutes or until golden brown around the edge.  Large jumbo cookies bake a little longer or until golden brown. Do not over bake these cookies.

Remove from the oven when done and  place on a wire rack. I like to wrap each cookie in wax paper for that old fashion look.  ( Photo below )

Makes 2 dozen small cookies or 12 jumbo cookies. ( I made both sizes).

small bite size oatmeal cooki

Jumbo size oatmeal cookies

I used Trader Joe's delicious Jumbo Raisins. very moist and colorful.

Old Fashion wax paper wrapping brings back nostalgia.

Enjoy the oatmeal cookies with a nice cup of hot coffee. ❤

Muffins with Cranberries and Pumpkin using a cake mix

Need a   last-minute  pastry or muffin? This recipe is easy and fast.  These muffins are great anytime or just for brunch.

Ingredients:

1 box of cake mix all spice

2 egg whites

2 tablespoons water

1 can 15 OZ of  pure pumpkin (not pie filling)

pinch of cinnamon

pinch powder ginger

1/2 cup chopped walnuts (optional)

2/3 cups  dried cranberries

optional 1/3  cooked  cranberries (I picked out the whole berry)

Paper liners for the muffin  pan ( optional )

Directions:

In a large mixing bowl,  mix the cake mix, 2 tablespoons of water  and pumpkin mix well. Whisk egg whites in a separate bowl until foamy, adding to the cake mixture.  Add  cranberries ( dried berries and cooked berries using the whole berries) gently fold in berries, adding spices , ginger and cinnamon.

Spoon batter in muffin pan or use paper liners. Bake at 350 for 22-25 minutes or until done.

Test with a wooden pick if it comes out clean, it is done.

Enjoy.

Wild Mushroom Ravioli with asparagus and garlic topping

Roasted Portobello Mushroom Ravioli

Making homemade pasta is really easy.  It also taste better.

Filling;

Roasted  baby Portobello mushrooms finely chopped

3 tablespoons parmesan cheese

fresh thyme a few twigs  chopped leaves

1 egg yolk

a big pinch sea salt

1.4 cup chopped onions

garlic ( remove from pan after all is mixed and stir fried )

Pour  extra virgin olive in to the heated pan.  Add 2 whole  cloves of crush  garlic.  Do not burn the garlic.   Add  mushrooms, chopped  onions and thyme, Add the egg yolk  last when all is removed from the pan. Set a side.

Dough for Ravioli

3 cups durum flour or all-purpose flour

2 eggs yolks ( dough will be soft with only the egg yolks ) whole eggs will make a rubbery dough .

3  1/2 tablespoons  cup extra virgin olive oil

8 teaspoon water or milk

extra flour for dusting

Topping

1 tablespoon extra virgin Olive Oil

white wine

1 clove of garlic diced

asparagus  cut

5 button mushrooms sliced

10 mini tomatoes

parma cheese

salt & fresh ground pepper

ROLLING THE  RAIOLI DOUGH :

On your clean counter  place  flour and make a hole in the middle of the flour. Adding one egg yolk at a time ,  adding flour while mixing.   Add  milk and a pinch of salt and extra virgin olive oil.

Remember to use only  egg yolks to have a nice fine dough. If you use whole egg your dough becomes rubbery.  Use your hands to incorporate the dough.  Start to mix and  make a ball with your hands  about 5-8 minutes.  If you have a pasta machine use it to make it smooth or use a rolling-pin like your grandmother.  The machine allows you to have a finer dough.( using  # 0  on the machine )  Flour the  dough before using  machine or each time you roll as add a little flour as the dough gets thinner.

As you spread out the dough, brush the inside with egg using a brush.  Spoon filling into a pastry bag or just use a spoon.   Once the filling is spoon on the dough place the top dough and seal it with water or egg mixture ( water & egg  )  pressing hard on the edge. Use your favorite  cutter. There are many different kinds of tools for making ravioli.

Use a pastry bag or spoon when adding the filling. Use a shape cutter , cookie cutters or ravioli cutters.  Any shape you like  have moon, square, or round shapes.

Ravioli with mushroom filling

add water to a large pot and bring to a boil.  drop the ravioli gently into the boiling water. cook for 4 to 5 minutes.

scoop ravioli out of water try not to break any.

Topping ( optional )

2 tablespoons extra virgin olive oil

5 asparagus sliced into small pieces

2 small cloves of garlic diced

1/4 cup of white wine or chicken broth

sea salt & fresh ground pepper to taste

10 mini tomatoes

5 button mushrooms sliced

grated parmesan cheese

Fresh basil for garnish

Directions:  for Topping

Heat a skillet at medium heat adding  olive oil and dice garlic. Do not burn the garlic.  add  sliced asparagus, tomatoes and liquid ( wine or chicken broth ). Season to taste.  Do not over cook  veggies.

Serve with  topping  adding fresh grated  parmesan and  fresh ground pepper.

Garnish with fresh basil leaves.  Serve immediately.

Enjoy fresh homemade ravioli with garden greens topping.

Vanilla Buttermilk Waffles

 

Crispy on the outside and fluffy in the inside. Can be eaten for Brunch, Sunday Breakfast or just make it a dessert.  If the waffles get a little soft just pop the waffle into a toaster for a fresh cripsy taste.

Ingredients:

• 2 eggs
• 2 cups buttermilk* see below if no buttermilk
• 2 cups flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 cup canola oil
• pinch of salt
• 2 tablespoons sugar  ( add 3 tablespoons sugar if making a dessert waffle )
• 1/2 teaspoon vanilla I add 1 teasppon vanilla if making a dessert waffle )
• Beat the egg yolk adding one cup of buttermilk.  In another bowl add all the dry ingredients and mix well.
• add the other cup of buttermilk into the dry ingredients with the canola oil. and vanilla.
• Makes 6 waffles

Toppings, To your liking:
Fresh berries ( strawberries, blueberries, raspberries )
slice bananas
butter
maple syrup
honey
nutella
dust with powder sugar
cinnamon & sugar
scoop of ice cream
whipping cream

* If you do not have buttermilk,  add 1 tablespoon white vinegar in a measuring cup than add whole milk  equaling 1 cup. Let it sit for 8-10 minutes and you will have buttermilk.

Fluffy Buttermilk Pancakes

There is nothing like freshly made pancakes from scratch,  that are made with buttermilk,  very light and fluffy.  I sometimes like mini pancakes for a light snack,  like a dessert.  I  just add a few tablespoon of sugar and 1 teaspoon pure vanilla to the recipe.  I serve the dessert pancakes with fresh fruit,  or add chocolate chips to the batter and topping it off with Nutella.

Ingredients:

• 1 1/2 cup flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 large egg beaten
• 2 tablespoons soft butter (melted)
• 1 cup buttermilk  (if you do not have buttermilk,   add 1 tablespoon of white vinegar in a measuring cup than add milk equaling 1 cup.   Let it sit for 10 minutes than stir adding to the  pancake batter).

make mini pancakes for kids

Directions:

Combine all dry ingredients in a medium bowl, flour, baking powder, salt, sugar and whisk until all is mixed.

In a small bowl add the egg, melted butter and buttermilk.  Stir lightly until all is mixed.

Combine the egg mixture and the dry ingredients.  Mix lightly. Do not over mix the pancake batter or you will have gooey rubbery pancakes.  A light mixing will produce fluffy pancakes.

Heat a griddle or a large skillet on a medium-high heat.  Add 1 teaspoon of canola oil to the pan. ( repeat if oil is needed ). Pour the batter on the desire size of pancake.  Do not flip over until you start to see a little bubbles ( air holes) on the pancake and flip over once.

Enjoy with your favorite topping.  Butter, maple syrup or dust with powder sugar.  Add fresh seasonal berries.For a strawberry syrup,   2 cups diced strawberries and 1 cup pure maple syrup. Mix well.
Same  recipe for a  blueberry syrup.

Tropical pancakes,  just add chopped Macadamia nuts to the batter,  with a side of fresh sliced or diced mango, papaya and figs.

Zucchini bread

This Zucchini bread is super moist with a semi sweet delicious flavor. I posted two different ways of making zucchini bread

Zucchini bread ingredients: 

• 1 cup canola oil
• 3 large eggs
• 1 cup brown sugar firmly packed
•  1/2 cup white sugar2 teaspoon honey or maple syrup2
• 1/4 cups diced or thinly sliced zucchini ( about 2 large zucchini or 4 small sizes )
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 cup wheat germ
• 1/14 cup  golden flax seeds
• 1/4 cup sesame seeds
• 1/2 teaspoon salt
•  1 cup walnuts or almonds  chopped
• 1 teaspoon ground cinnamon ( optional )

Directions:

Whisk eggs until well mixed.  Add canola oil, sugar,  maple or hone, and continue mixing until mixture is incorporated.  Mix in the zucchini.  Set a side, in a medium bowl,  mix together flour, wheat germ,  salt,  baking soda,  baking powder walnuts or almonds.  Mix ingredients and blend into the egg mixture.  Grease or spray with oil 4 mini pans or 2 loaf pans, and dust with flour. Pour batter into the prepared loaf pans.  Sprinkle cinnamon topping on top before baking.

This is optional: 

Cinnamon Topping directions: 1 teaspoon cinnamon, 2 tablespoons cold butter, 3-4 tablespoons flour, 3 tablespoons brown sugar.  Mix all ingredients, it will have a crumbly texture.  Sprinkle on top of the zucchini batter. Bake for 1 hour at 350 degrees F. Test with a toothpick, the toothpick should come out clean.

 

with crunchy topping

 

Cool on a wire rack for 15 minutes.

 

Without Topping

 

Cool zucchini bread before slicing

Enjoy for breakfast, snack or brunch. ❤

Funnel Cake

Summertime is state fairs and going to the carnival. You want the Fair snacks but sometimes wonder how long has it been since the oil was changed with some of these “Fair” snacks.  It can be disappointing when you can smell the stale oil on your funnel cake. This homemade funnel cake  has the flavor of a buttermilk donut and made with fresh oil at home.

Ingredients:

• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon white vinegar
• 1 cup buttermilk (if no buttermilk add 1 tablespoon white vinegar to
•                               1 cup of milk let it sit for 10 minutes , mix)
• 1/3 cup heavy cream or use half & half
• 2 1/2 flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• Vegetable or canola oil for frying
• Powder sugar for dusting (topping)
• any kind of fresh berries

 

Directions:
In a large bowl cream the eggs and sugar. Mix well.
Add vanilla, vinegar, salt. Mix well
Add the flour, baking soda, baking powder and grated nutmeg .
Pour the buttermilk & heavy cream into the flour mixture and mix well.

I used a bakers bag with a medium tip and zigzag the dough into the hot oil creating a circle of dough.
(375 degrees). Use what ever shape you like but not too thick or the donut dough will not cook in the center.

Fry each side until golden brown,  flipping the dough over until golden brown.  Place the fried funnel cake on paper towels. to soak up the oil.  Serve hot or cold. Add powder sugar before serving.

Enjoy with fresh strawberries, blueberries or powder sugar and a dash of cinnamon.
Now you can enjoy funnel cake anytime with this simple recipe.

If you don’t have time to make your own dough there are pleanty of Funnel cake mixes. A few samples of pre-made ones.

Blueberry Scones made with Yogurt

 

Ingredients 

• 3 c. all-purpose flour
• 1 tsp. salt
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cream of tartar
• 2 tsp. granulated sugar
• 1 tbsp. butter
• 1 c. buttermilk
• 1/2 cup yogurt
• 1 egg beaten
• 2 cups fresh Blueberries or dry cranberries
• Bake at 350 for 13-15- minutes

Sift all dry ingredients together in a bowl, flour, salt, baking soda, cream of tartar and sugar

Cut butter in pieces, mix the butter using your hand into the flour and egg.
Add all the buttermilk & yogurt at once, fold
quickly but gently, mix with a wooden spoon, do not overwork the dough,
just
until the dough is just barely mixed.
Add a little more yogurt if necessary, but don’t make the dough sticky.
Fold the blueberries into the dough, you can also add currents.
Divide the dough into small balls.
On a floured board, roll out each ball into a circle. Place on parchment paper, if you do not have any just grease the pan.

Bake the scones in batches on a medium-hot oven at ( 350 degrees ),

(until lightly golden). 13-15 minutes

Makes 12 scones.

Italian Potato Donuts

 

Recipe Info:

Difficulty: Easy

Cook Method: Frying

Yield:

24 Servings

Prep Time:

2 hr 25 mins

Cook Time:

0 hr 45 mins

Ready In:

3 hr 10 mins

INGREDIENTS

• 1 package active dry yeast
• 1 cup warm buttermilk (not hot)
• 1-1/2 cups warm plain mashed potatoes
• 3 eggs
• 1/3 cup butter, melted
• 3 cups sugar, divided
• 4 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 6 cups all-purpose flour
• zest of 2 oranges
• vegetable Oil for deep-fat frying
• 1/2 teaspoon ground cinnamon

In a large bowl dissolve in warm buttermilk (make sure it is not hot, but warm)

 Add the cooked mash potatoes, eggs and butter.

Add 2 cups sugar, baking powder, baking soda, salt, nutmeg, 3 cups flour & zest of 2~3 oranges.

Beat until smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Cover for about 2 hours.

Floured surface and divide into fourths.Knead the dough.

Make even balls of dough than Roll each portion on the flour surface. Roll 1″ thick and twist. ( as seen in the photo)

use either an electric skillet or deep fryer. Before placing the donuts in oil make sure the oil is hot. Heat oil to 375°.

Fry donuts a few at a time, until golden brown on both sides.

Drain on paper towels.

Combine remaining sugar and cinnamon in a small bowl than roll each donuts in the cinnamon-sugar mixture while donuts are still warm.

Yield: about 24 donuts give or take.

Chef’s note:

do not worry warmed buttermilk will appear curdled.

Lemon Poppy Seed Muffins With Lemon Zest Glaze

RECIPE INFO

Difficulty: easy

Cook Method: baking

Yield:

12 Servings

Prep Time:

0 hr 15 mins

Cook Time:

0 hr 30 mins

Ready In:

0 hr 45 mins

INGREDIENTS

• 3 cups of flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/3 teaspoon salt
• 3 Tbsp poppy seeds
• 1 1/4 stick unsalted butter (softened)
• 2/3 cup sugar
• 2 large eggs
• 1 1/2 cup plain yogurt
• 1 lemon for zest ( for Glaze )
• 1/2 cup powered sugar

DIRECTIONS

• Preheat oven to 375°F.
• Mix the flour, baking powder, baking soda, poppy seeds, and salt than set aside.
• In a large bowl,  cream butter and sugar together, beating until fluffy about 2 minutes using an electric mixer
• Add  eggs one at a time, mixing in the dry ingredients.( do not use the electric mixer)
• Add  yogurt.
• Be careful to beat until just incorporated. Do not over mix.
• Pour  mixture into a 12-muffin muffin pan. ( or cupcake pan )
• If you are not using paper cupcakes cups.
• Coat each muffin cup lightly with a little melted butter.
• Bake until muffins are golden brown, about 25 to 30 minutes.
• Test with a toothpick to see if the muffins are done.
• ( no stick test)
• Cool  muffin in the pan
• While  muffins are cooling, mix together  powdered sugar and lemon juice for  glaze.
• Start whisking  lemon juice & powered sugar.
• Use a pastry brush for glazing  muffins.
• Add  lemon zest on top of  glazed muffin.
• Makes 12 muffins if using a muffin pan.
• Enjoy the muffins while still warm.

CHEF’S NOTE:

For the Glaze:

Mix : 2 TBS fresh lemon juice & 1 cup white powder sugar.(confectioner’s sugar Whisk.

Add fresh lemon zest last on top of Muffin.