Wednesday, September 29, 2010

Banana Chocolate Chip Cookies (right) and Cherry Slice (left)

This is an easy, delicious cookie recipe. The first time me and my sister made it we put in 1 and 1/2 cups of cinnamon and nutmeg, not enough butter, and we made the oven smoke! The only person home was my uncle in the garage. My aunt came home just in time to find the oven smoking!

Ingredients for Banana Chocolate Chip Cookies:
1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup margarine
1 egg, beaten
1 cup mashed bananas (about 2 medium)
1 3/4 cup quick oatmeal
3/4 cup chocolate chips

Sift together flour, sugar, baking soda, salt, ground cinnamon, and ground nutmeg. Cut in margarine until crumbly. Add egg, bananas, quick oatmeal, and chocolate chips, mixing well. Drop by spoonfuls onto greased baking sheet. Bake at 350 degrees for 8 to 10 minutes.

This recipe is really good. I made it when my friend from Mexico came to visit.

Ingredients for Cherry Slice:
1/2 lb. soft margarine (1 cup)
1 1/2 cups white sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
4 large eggs
2 1/2 cups white flour
1 tin cherry pie filling (you can use any other pie filling if you want)

Cream margarine and sugar with an electric beater; add vanilla and almond extract. Beat in eggs, one at a time, beating well after each one. Add flour one cup at a time and beat well after each.
Grease a 10 by 15 by 1 cookie sheet. Spread 2/3 of the batter over the bottom. Then drop pie filling here and there, spread lightly. Then drop the rest of the batter in by spoonfuls and just spread it very lightly. Bake at 350 F for 25 to 40 minutes until golden brown. You can drizzle on a thin icing over the cherry slice while still warm. This recipe is very good warm, but I prefer it cold.

Tuesday, September 28, 2010

Rhubarb Pie


Filling: (enough for one pie)
4 cups Rhubarb, cut into 1/2 inch pieces
2 cups sugar
2 tablespoons flour
1/4 teaspoon salt
3 eggs
2 tablespoons butter

For pie crust:
Your favourite pie crust recipe

Crumb topping: (enough for one pie)
3/4 cup quick oatmeal
1/2 cup brown sugar
1/2 cup flour
1/4 cup margarine

For filling, stir together sugar, flour, salt, and slightly beaten eggs. Add Rhubarb.
To make pie, roll out pie crust dough on lightly floured surface. With floured rolling pin, roll dough outward from center until dough is a circle one inch larger than pie plate. Transfer dough into pie plate without stretching and evenly trim around plate, or decorate edges however you want. Pour filling into pie crust.
For crumbs, mix until crumbly and sprinkle on top of the pie. Put the pie in the oven and bake at 425 for 10 minutes, then turn heat down to 350. Continue baking for 30 to 40 minutes , or until brown.
Freeze other half of pie crust for future use.

Monday, September 27, 2010

Snickerdoodle Cookies

1\2 cup butter, softened
1 cup sugar
1\4 teaspoon baking soda
1\4 teaspoon cream of tartar
1 large egg
1\2 teaspoon vanilla
1 1\2 cups all purpose flour
4 tablespoons granulated sugar
1 1\2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for one hour. Combine the 4 tablespoons granulated sugar and 1 1\2 teaspoons cinnamon in a separate bowl. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Friday, September 24, 2010

Ultimate Double Chocolate Brownies

This recipe took grand prize in my mom's favourite magazine.

3\4 cup baking cocoa
1\2 teaspoon baking soda
2\3 cup butter or margarine,melted,divided
1\2 cup boiling water
2 cups sugar
2 eggs
1-1\3 cups all-purpose flour
1 teaspoon vanilla extract
1\4 teaspoon salt
1\2 cup coarsely chopped pecans (optional)
2 cups (12 ounces) semisweet chocolate chunks

In a large bowl, combine cocoa and baking soda; blend in 1\3 cup melted butter. Add boiling water;stir until well blended. Stir in sugar,eggs and remaining butter. Add flour,vanilla and salt. Stir in the pecans and chocolate chunks. Pour into a greased 13-in. by 9-in. baking-pan. Bake at 350 for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.