Ultimate Oatmeal Raisin Cookies
My grandson, Caleb, loves oatmeal raisin cookies. He is turning 16 tomorrow so Grandma had to bake him his favorite cookies. I guess he takes after his grandma because I love them also. Yum!
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 cups old-fashioned oatmeal
- 11/2 cups raisins
Preheat oven to 350 degrees.
Combine butter and both sugars in mixer until creamy. Add eggs and vanilla and continue to mix until light and fluffy. (Color will lighten)
Mix your flour, baking powder, baking powder and salt together and add in the butter mixture. Mix just until combined. Over mixing may cause your cookies to be tough.
Then with spoon, stir in the oatmeal and raisins until combined.
Bake 11 to 13 minutes until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking for 2 minutes before transferring to a wire rack to cool.
Makes about 3 1/2 dozen cookies.
“Look up from your failure, and you’ll find God standing ready to receive you.”
Rhubarb Custard Pie
I know the rhubarb isn’t up yet, but I was so hungry for a rhubarb pie, I got out my frozen rhubarb and made one for Easter.
I had always made the regular rhubarb pie, not the custard one, which my Mom always loved the best. But I have a daughter that just loves the regular one and I have to make it every year for her birthday.
Anyway, this custard pie is amazing. I like it as well, if not better, than my other pie Rhubarb Pie. I also made one for my daughter to try on her Easter, (we’re all still homebound because of the pandemic) so we’ll see what she thinks.
- 1 (9-inch) unbaked pie crust
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons flour
- 2 eggs, beaten
- 4 cups fresh rhubarb, chopped into small pieces (1 1/4 lbs.)
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup butter
- Pinch of salt
Preheat oven to 350 degrees. Stir together the dry ingredients for the filling. Stir in beaten eggs, then add rhubarb and mix all together. Pour into the unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”. Sprinkle topping over the rhubarb filling. Bake for 1 hour. I baked mine for 1 hour and 20 minutes. But I baked my daughters for 1 hour and 10 minutes.
(If using frozen rhubarb, I put mine in a colander and run it under cold water to break it all up. Then I dry it with a paper towel. It can go into the pie frozen and won’t make it runny at all.)
“True love both confronts and restores.”
Crack Green Beans
These beans are fantastic!! I put my bacon in the oven so there isn’t much clean up. We love green beans in this house, so we try them many varied ways. Really, really good!!
- 5 (15-oz.) cans cut green beans, drained
- 8 slices bacon, cooked and chopped (Put bacon slices on sheet pan. Bake in oven 400 degrees for 20 minutes.)
- 2/3 cup brown sugar
- 3/4 cup butter, melted
- 2 tablespoons soy sauce
- 1 1/2 teaspoon garlic powder
Preheat oven to 350 degrees. Place the green beans in a 9 x 13-inch baking dish. Sprinkle on the cooked bacon. In a small bowl, mix the brown sugar, butter, soy sauce and garlic powder. Mix to combine. Pour over green beans. Bake, uncover, for 40 minutes. Serve.
“The Bible has treasures of wisdom to mine.”
Kielbasa Sheet Pan Dinner
We’re still in our “shelter in place” mode from the Covid-19 pandemic, so I was trying to find a meal to put on the table with what I had in the house. This turned out really delicious!
- 2 lbs. kielbasa sausage (from freezer)
- 5 medium potatoes
- 1 lb. fresh green beans (mine were frozen)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper. Cut the potatoes into 3/4 inch cubes; add to pan. Trim ends from the green beans and add to pan. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and paprika. Roast for 25 minutes. Slice sausage in 3/4 inch slices and add to the top of roasted veggies. Bake for 25 minutes. Remove from oven; toss and adjust with salt and pepper, if needed. Serve.
“Everything God does is marked with simplicity and power.”
Amish Whole Wheat Batter Bread
It seems with the Covid-19 pandemic right now, there is a lot of baking going on. Very hard to find yeast in the stores, after I used up everything I had in the house. But a friend came through for me. So the baking began again. After the English Muffin Bread, I moved on to this batter bread. It is soooo yummy! And really easy to make.
This happens to be a recipe from the late Elizabeth Coblentz, The Amish Cook.
- 1 package active dry yeast
- 1 1/2 cups warm water (105 – 115 degrees)
- 3 tablespoons honey
- 2 teaspoons salt
- 1 tablespoon shortening, softened
- 2 cups bread flour
- 1 cup whole wheat flour (I used white whole wheat flour)
In a large bowl, dissolve the yeast in the warm water. (I used my mixer with the dough hook for the whole process.) Add the honey, salt, shortening, and 1 cup of the bread flour. Mix vigorously with a wooden spoon to form a wet batter. Gradually stir in the remaining 1 cup bread flour and the whole wheat flour until evenly combined. Cover the bowl and let the batter rise in a warm place until doubled in size, about 30 minutes. Stir the batter several times, then spread it evenly in a greased 5 by 9-inch loaf pan. Let it rise in a warm place until the batter reaches 1/2 inch from the top of the pan, about 40 minutes.
While the dough is rising, preheat the oven to 375 degrees. Bake for about 30 minutes, or until the top is golden and the bread sounds hollow when tapped. After removing the bread from the oven, brush it with butter or margarine for a softer crust. Remove the bread from the pan and cool it on a wire rack.
Makes 1 loaf.
“God gives fresh starts from the inside out.”