Oatmeal Cookies Recipe

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Oatmeal Cookies Recipe

submitted by reader Jean Glasier of Rogers City, MI

Ingredients
2/3 cup butter
2 cups dark brown sugar
3 eggs
4 tablespoons molasses
3 tablespoons cream or half-and-half
1 teaspoon vanilla
1 1/2 cups old-fashioned rolled oats
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup raisins
1/2 to 1 cup chopped nuts

Instructions
Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar in a large bowl. Add eggs, molasses, cream, vanilla, and oats. Sift together flour, soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add to butter mixture. Mix well. Stir in raisins and nuts. Drop by tablespoonsful onto greased cookie sheet. Bake 10 to 12 minutes. Remove to a rack immediately.

Find this recipe at:

http://www.americanprofile.com/recipes/view/27/oatmeal-cookies.html

Old Time Oatmeal Raisin Cookies

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Old Time Oatmeal Raisin Cookies

Makes about 54 cookies

Ingredients

    * 1-1/2 - cup all-purpose flour
    * 1 - teaspoon baking soda
    * 1/2 - teaspoon ground cinnamon
    * 1/4 - teaspoon ground nutmeg
    * 1/4 - teaspoon salt
    * 3/4 - cup butter, softened
    * 3/4 - cup packed brown sugar
    * 3/4 - cup granulated sugar
    * 2 - eggs
    * 1 - teaspoon vanilla extract
    * 1-3/4 - cup old-fashioned rolled oats
    * 1 - package (8 ounce) Seedless Raisins

Directions

Preheat oven to 375° F.

   1. In medium bowl, add the flour, baking soda, cinnamon, nutmeg and salt.
   2. Mix and set aside.
   3. In a large bowl, add the butter, brown sugar and granulated sugar. Beat until creamy.
   4. Next, beat in eggs and vanilla until blended.
   5. Beat in flour mixture until just blended.
   6. Finally, stir in oats and raisins.
   7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
   8. Bake at 10 to 12 minutes or until lightly browned.
   9. Remove to wire racks to cool completely.

Find this recipe at:

http://www.alanskitchen.com/DESSERTS/Cookies/Old_Time_Oatmeal_Raisin_Cookies.htm

Will Rogers Cookie

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Will Rogers Cookies

1 cup butter/margarine
1 cup sugar
1 cup brown sugar packed
2 eggs
2 cups all purpose flour

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt
2 cups corn flakes
1 cup shredded coconut
1 cup chopped dates

1 tsp vanilla

Preheat oven to 375 and grease baking sheets
In large bowl, beat butter, both sugars until creamy. Add eggs and blend. In another

bowl sift tog. flour, baking soda & powder, salt. Add in corn flakes and oats, stir together.

Stir dry ingredients with sugar mixture. Stir well. Add all other ingredients and stir well.
Drop dough onto prepared cookie sheet - Bake 8-10 min and cool 1 min. before

removing from cookie sheet

Amish Yumazitti Recipe

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Amish Yumazitti Recipe

Ingredients:
8 ounces wide noodles, cooked and drained

1 1/2 pounds ground beef

1/2 cup diced celery

2 tablespoons butter

1/4 teaspoon pepper Salt to taste

1 (10 1/2 ounce) can cream of chicken soup

1 (10 ounce) can tomato paste

1/2 pound Cheddar cheese, grated

Directions:
Brown meat in butter, and season with salt and pepper.

Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/86/Amish-Yumazitti/

Amish Ribs and Kraut Recipe

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Amish Ribs and Kraut Recipe

Ingredients:
Country-style ribs
3 pounds sauerkraut
3/4 cup chopped onion
6 to 8 whole cloves
1 1/2 cups chopped apples
1 teaspoon brown sugar
A dash of Pepper
1 1/2 cups chicken broth

Directions:
Broil or slow cook country style ribs. In a large roasting pan or casserole dish mix together sauerkraut, onion, cloves, apples, brown sugar, pepper and chicken broth.

Bury ribs at random in sauerkraut mixture. Pour chicken broth over top. Bake at 325 degrees F for 2 hours.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/24/Amish-Ribs-and-Kruat/

Amish Apple Nut Cake Recipe

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Amish Apple Nut Cake Recipe

Ingredients:
1 1/4 cups oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 cups cubed, peeled apples
1 cup chopped nuts

Topping 1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup brown sugar, firmly packed

Directions:
Mix together well oil, sugar and eggs. Add remaining cake ingredients and mix well again. Pour into greased 13 x 9-inch pan and bake at 350 degrees F for 45 to 55 minutes, starting in a cold oven.

Mix together topping ingredients in a saucepan and bring to a boil. Pour on cake while cake is still warm.

Source:recipegoldmine.com

Thank you for visiting http://www.amishrecipes.net


Find this recipe at:

http://www.amishrecipes.net/recipes.php/128/Apple-Nut-Cake/

Butternut Squash and Quinoa Frittata

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Butternut Squash and Quinoa Frittata

1 tbsp olive oil
1 medium onion, thinly sliced
3 cups of cubed butternut squash
1 tsp fresh chopped rosemary
A pinch of nutmeg
A splash of water
1 cup of cooked Quinoa
3 eggs
4 egg whites
1/2 cup of skim milk
1/2 cup of blue cheese crumbles
Salt and pepper

Preheat oven to 400.

Heat olive oil in a 10-inch skillet over medium heat.  Add in onions and
allow to cook for about 8 minutes or soŠyou want them to be translucent
and on they're way to sweet.

In the meantime combine eggs, egg whites, milk, salt and pepper in a
medium bowl.

Once the onions are ready, stir in squash, rosemary, and nutmeg.  Add a
splash of water and pop a lid on for about ten minutes or until just
tender.  Remove lid and stir in quinoa.

Once everything is well combined, turn the heat off and pour in egg
mixture.  Top with crumbled blue cheese and pop everything in the oven
for about 20 minutes.

Serves 4

Egg In The Hole (breakfast)

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Egg In The Hole

1 egg
1 slice bread
1 Tbsp butter
1 tsp bacon bits
1 tsp parmesan cheese
salt and pepper

Cut a hole in the slice of bread with a biscuit cutter, the rim of a
small glass, or a knife. Melt butter in a frying pan over medium-high
heat. Put bread in pan and sprinkle bacon bits, cheese, salt and pepper
in the hole. Top with egg and a sprinkle of cheese and fry for 2-3
minutes before flipping. Fry other side for 2-3 minutes and then serve.

Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

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Ariane Duarte's Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

Beef tenderloin filet
1 head cauliflower cut up in 1 inch pieces
2 small-medium Yukon gold potatoes. Peel and cut in 1 inch pieces
2 cups heavy cream
salt and white pepper
black pepper
3 sprigs thyme parsley, chopped
garlic
butter
lemon juice

FILET
1. Season beef tenderloin filet generously with salt and black pepper,
chopped parsley, garlic, butter and lemon juice.
2. Grill on each side 4 minutes. Let rest.

PUREE
1. Place everything in a 1 quart pot and cover.
2. Let come to a boil and simmer on low for about 35 minutes, until
everything is soft.
3. Discard thyme.
4. Put cauliflower and potato mix in Quisinart.
5. Reserve cream.
6. Puree. Add cream as needed. Continue pureeing until smooth.
7. Season with more salt and pepper, if needed.
8. Keep warm in crock. Serves 10-12.

P.E.T.A's All-American Apple Pie

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P.E.T.A's All-American Apple Pie

Ingredients for the Crust:
2 cups unbleached all-purpose flour
1 tsp. salt
1/4 cup cold water
3/4 cup solid vegetable shortening

Ingredients for the Filling:
1 3/4 lbs. Golden Delicious apples, thinly sliced
1 3/4 lbs. Granny Smith apples, thinly sliced
3/4 cup sugar
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 Tbsp. unbleached flour

3 Tbsp. Earth Balance margarine, diced
1 Tbsp. soy milk
1 Tbsp. Florida Crystals sugar
Large pinch of ground cinnamon

Method for the Crust:
In a bowl, combine the flour and the salt. Mix the water with 1/3 cup of
the flour mixture to make a paste. Set aside.

With a pastry cutter or a fork, cut the vegetable shortening into the
remaining flour mixture until the texture is "pebbly." Add the paste and
mix well. Shape into a ball and divide into 2 parts.

Lightly flour a clean countertop and rolling pin. Roll 1 portion of the
dough at a time. Roll from the center out, lifting the roller at the end
of the dough (rather than rolling back and forth). Roll to a 1/8-inch
thickness.

Have an 8- or 9-inch pie pan ready. The rolled dough should be at least
2 inches larger than your pie pan. Loosen from the rolling surface, fold
in half, and place in the center of the pie pan. Unfold and gently work
into the pan, pressing lightly. Trim any excess dough with a knife.

Method for the Filling:
Preheat the oven to 400°F.
In a large bowl, combine the apples, sugar, lemon juice, vanilla
extract, and cinnamon. Let stand for approximately 15 minutes, or until
juices form. Add the flour and mix.

To Assemble:
Spoon the filling into the bottom crust and dot with margarine.
Roll out the second ball of dough to form a 13-inch round circle. Drape
over the filling.

Seal the top and bottom crust edges together and trim any excess dough,
leaving a 1/2-inch overhang. Fold under and crimp decoratively with a
greased fork.

Brush the pie with the soy milk. Combine the sugar and the cinnamon in a
small bowl and sprinkle over the pie.

Transfer to a baking sheet and place in the oven.

Immediately reduce the temperature to 375°F. Bake for approximately 2
hours, or until the crust is golden brown, the apples are tender, and
the filling is thick and bubbling. If the edges are browning too
quickly, cover with foil.

Serve warm or at room temperature.