The sweet juicy apples nestled in the
delicious cake
made a big hit here!
That awesome crumbly struesel topping makes the cake a glorious treat to enjoy with a "cuppa" to soothe your nerves any time!
Showing posts with label Oats. Show all posts
Showing posts with label Oats. Show all posts
Chewy Oatmeal Peanut Butter Cookies on NPBD!
11%!
That’s the percentage of people who admitted they’ve eaten an entire jar of peanut butter in a single sitting, per a Peter Pan Simply Ground survey of over 1,000 subjects.
12% of those people claimed that they have hidden while eating peanut butter or lied about how much they ate.
I get it! I’m not ashamed to say that I’ve eaten peanut butter by the spoonful, and in honor of peanut butter…
Today is National
Peanut Butter
Day!
Creamy or chunky ~
with chocolate, with jelly or Miracle Whip ~
peanut butter has been an American staple for generations.
Here’s
a little nutty trivia
for you…
~ George Washington Carver did not invent peanut butter, contrary to popular belief. Instead, he promoted more than 300 uses for peanuts, including items like: pancake flour, laxatives, diesel fuel, colored paper, shampoo, shaving cream, paints, antiseptic soaps, printer’s ink, linoleum, laundry soap, goiter treatments, dyes, face bleach, various cosmetic products such as face powders and creams.
~ John Harvey Kellogg, M.D., of cereal fame, is credited with patenting a process for turning raw peanuts into a butter-like spread in 1895.
~ The average peanut farm is 100 acres, one acre of peanuts will make 30,000 peanut butter sandwiches.
~ It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
~ Two former United States Presidents, Thomas Jefferson and Jimmy Carter, were peanut farmers and have contributed to the production of peanut butter in the U.S.
~ Eating just a tablespoon of peanut butter is known to help lower high blood sugar in diabetics.
~ Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.
~ The Jif plant in Lexington, Kentucky is reportedly the largest peanut butter factory in the world.
~ George Washington Carver did not invent peanut butter, contrary to popular belief. Instead, he promoted more than 300 uses for peanuts, including items like: pancake flour, laxatives, diesel fuel, colored paper, shampoo, shaving cream, paints, antiseptic soaps, printer’s ink, linoleum, laundry soap, goiter treatments, dyes, face bleach, various cosmetic products such as face powders and creams.
~ John Harvey Kellogg, M.D., of cereal fame, is credited with patenting a process for turning raw peanuts into a butter-like spread in 1895.
~ The average peanut farm is 100 acres, one acre of peanuts will make 30,000 peanut butter sandwiches.
~ It takes about 540 peanuts to make a 12-ounce jar of peanut butter.
~ Two former United States Presidents, Thomas Jefferson and Jimmy Carter, were peanut farmers and have contributed to the production of peanut butter in the U.S.
~ Eating just a tablespoon of peanut butter is known to help lower high blood sugar in diabetics.
~ Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.
~ The Jif plant in Lexington, Kentucky is reportedly the largest peanut butter factory in the world.
Moving on to this great recipe...
Soft, chewy cookies packed with luscious peanut butter flavor is truly the way I really like peanut butter.
This recipe combines two cookie jar favorites: peanut butter and oats. These cookies combine the softness of peanut butter cookies and the chewiness of oatmeal cookies, unlike traditional crunchy peanut butter cookies.
Bake these cookies for about only 9 minutes, until a very light golden brown; over-baking will result in a crunchy cookie.
A peanut butter cookie doesn’t get any better than this. I doubled the recipe and shared.
They are about the best peanut butter cookie you’ll ever bake!
These peanut butter cookies are chewy, peanutty delicious!
Enjoy your peanut butter on this
National Peanut Butter Day!
Ingredients:
½ cup shortening
½ cup butter, softened
1 cup brown sugar, packed
¾ cup white sugar
1 cup peanut butter
1 teaspoon vanilla
2 eggs
1½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats
Method:
Preheat oven to 350°.
In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butter and vanilla until smooth.
Beat in the eggs one at a time until well blended.
Combine flour, baking soda, and salt; stir into the creamed mixture.
Mix in the oats until just combined.
Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake for 9 to 12 minutes, until just light brown.
Don’t over-bake.
Cool and store in an airtight container.
Makes 48 cookies
Printable recipe
Enjoy!
Chewy Chocolate Caramel Bars
Unwrapping all those caramels is the hardest part of this recipe
~ that’s when your assistant comes into play, like Bill did for me. The rest is easy, peasy!
To tell the truth, I didn’t follow directions very well with
this recipe. The bottom is a
sturdy oatmeal base, and then it should be topped with melted caramels,
followed by chocolate chips spread over all.
I inadvertently melted the chocolate chips with the caramel,
and I’m guessing it didn’t matter.
In fact the bars might be even better, as they turned out creamy smooth
and delicious, bursting with that great caramel chocolaty flavor.
You’ll either need a chain saw or a strong man like my hubby
to cut the cookies into bars ~ it’s a bit of a fight to get that first bar out
of the pan! I suggest lining the
pan with parchment paper, enabling you to remove the whole slab from the pan,
before slicing into bars.
They’re a heavenly delightful mouthwatering sweet chewy bar,
best cut small…
Chewy Chocolate Caramel
Bars
Ingredients:
¾ cup melted butter
1 cup flour
1 cup oatmeal
¾ cup packed brown sugar
1 teaspoon baking soda
¼ teaspoon salt
32 caramels, unwrapped
1 tablespoon butter
3 tablespoons milk
1 (6-ounce) package chocolate chips (about 1-cup)
½ cup chopped nuts, optional
Method:
Preheat oven to 350 degrees.
In small mixing bowl, combine butter, flour, oatmeal, brown
sugar, baking soda and salt, mix well.
Put ¾ of oatmeal mixture in an ungreased 9” x 13” pan,
pressing evenly over the bottom of the pan.
Bake for 10 minutes.
In a saucepan, combine the caramels, butter, and milk and
heat, stirring until the caramels are melted.
Pour caramel mixture over the baked crust and sprinkle with
chocolate chips and nuts.
Top with remaining butter-oatmeal mixture.
Bake for 15 minutes more.
Cool and cut into bars.
Delightfully divine chocolaty caramelized bars!
Be sure to visit my friend, Linda’s blog, @My
Kind of Cooking for
great tips and delicious easy recipes!
Loaded Chewy Oatmeal Cookies and Home on the Farm
Mom baked all the time as I was growing up on the farm and we had dessert every evening with supper. To her way of thinking ~ a meal was not complete without dessert. When we had company she went over the top with a sweet ending. Mom baked a multitude of fruit pies, cream pies, tarts, cakes and cookies for us to enjoy.
Our farm house
Mom and I, circa 1950
On the farm, “dinner” was served at noon. Especially during the summer, with many workers helping with the crops on our farm and my grandparents’ also, my mother and grandmother served huge meals for “dinner.” Physical labor consumed many calories on the farm and a welcome “dinner” provided energy and a short rest.
The table was laden with several varieties of meat, always fried or mashed potatoes, fresh vegetables from the garden, casseroles, homemade pickles, fresh bread or rolls, fried sweet corn (my favorite), most generally pies for dessert and sweet tea to wash it all down. There was a LOT of food and Mom and Grandma definitely spent many hours in the kitchen during those days.
Then times changed ~ we moved to Louisville
I generally only make dessert when the “kids” or others are here. There are always cookies in the cookie jar though and through the summer, they’re store bought. But come this time of year, I love to bake cookies and enjoy one every morning with a cup of coffee and so does Bill. There’s nothing like the aroma in the air as they’re baking and these cookies are loaded with good things for a nearly perfect cookie! Hope you try them!
Loaded Chewy Oatmeal Cookies
Ingredients:
2 sticks butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
3 cups rolled oats
1 cup dried cherries
1 cup chocolate chip chunks
1 cup flaked coconut
Method:
Preheat oven to 350 degrees.
In a large bowl, cream the butter, sugars, eggs and vanilla until smooth and fluffy.
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon and salt.
Stir into butter and sugar mixture.
Add remaining ingredients and combine well.
Place cookies 2” apart on a parchment-lined baking sheet.
Bake for approximately 12 minutes until edges are golden.
Allow them to rest on the baking sheet for 2-3 minutes before transferring to a rack for cooling.
Makes 5 dozen
Pam’s note: For a thicker cookie, refrigerate the dough for 30 minutes before baking cookies. They make take a while longer to bake with the chilled dough.
Two questions for all you great folks out there:
Is it supper or dinner at your house?
Do you usually have dessert after the meal?
Be sure to enter the $65 CSN giveaway I posted on Sept. 15th!
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway.
Lindsay’s Chocolate Café Chocolate Chip Cookies
Midwest Living magazine published a wonderful recipe for chocolate chip cookies and I would like to share it with you. These cookies are made at Lindsay’s Chocolate Café and Coffee House in O’Fallon, Missouri , in the St. Louis
The cookies have a “flavor-packed lineup” of ingredients that make for a great treat. They are filled with rolled oats, grated milk chocolate, semi-sweet chocolate pieces and nuts to make each bite delectable. The double chocolate adds color and flavor and the oats and nuts add a great chewy texture.
The unique thing about this recipe is that the cookies can be baked on a preheated stone as well as cookie sheets. The article states that the baking stone makes slightly crisper edges. I have never heard of cookies being baked on a baking stone. Are you familiar with that?
Lindsay’s Chocolate Café Chocolate Chip Cookies
Ingredients:
2½ cups regular rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 12-oz. pkg. semisweet chocolate pieces (2 cups)
1½ cups chopped walnuts or pecans
4 ounces milk chocolate bar, grated
Method:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 12-oz. pkg. semisweet chocolate pieces (2 cups)
1½ cups chopped walnuts or pecans
4 ounces milk chocolate bar, grated
Method:
In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugars; beat on medium speed until mixture is combined, scraping sides of bowl occasionally.
Beat in eggs and vanilla until combined.
Beat in as much of the flour mixture as you can with the mixer.
Stir in any remaining flour mixture with a wooden spoon until combined.
Stir in chocolate pieces, nuts and grated chocolate.
Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets or a preheated baking stone.
Drop dough from a large cookie scoop (3 tablespoons) 4 inches apart onto ungreased cookie sheets or a preheated baking stone.
Bake in a 375 degree oven for 9 to 10 minutes or until edges are light brown.
Cool on cookie sheets or baking stone for 1 minute.
Transfer to wire racks and let cool.
Makes 30 cookies.
This cookie is a star!
Mom’s Blackberry Jam Cake
My mother was a great cook, who learned all about cooking from her Aunt Jim in Dayton , Ohio
This is a very old recipe and it makes a flavorful moist, rich cake with a fantastic frosting. When you burn sugar, you get caramel and that’s what the frosting is, caramel with finely chopped nuts.
It’s a delectable cake for any time but is particularly an excellent dessert for a special occasion such as Thanksgiving or Christmas. It’s sinfully rich and even better the next day!
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It’s a delectable cake for any time but is particularly an excellent dessert for a special occasion such as Thanksgiving or Christmas. It’s sinfully rich and even better the next day!
Mom's Blackberry Jam Cake
Ingredients:
2 cps. sugar
1 c. vegetable shortening
6 eggs
3 cps. sifted flour
1 t. each, cinnamon, cloves, allspice
Dissolve 1 t. soda in 1 c. buttermilk
2 cps. blackberry jam
½ c. dry rolled oats
Method:
Cream sugar and shortening well. Add eggs, two at a time, beat well. Add spices to flour. Alternately add flour and buttermilk. Fold in jam and oats. Put in two 9”x 13” pans which have been greased and lined with wax paper, then greased and floured. Bake at 350 degrees for about 35 minutes. Place pans side by side on rack in center of oven. Let cake cool in pans 10 minutes. Then put on waxed paper. Remove paper from cake, cool and frost.
Frosting:
In heavy saucepan, mix:
3 cps. sugar (white)
2 stks. butter
1 ½ cps. evaporated milk
Method:
Bring to boil over high heat, stirring constantly with wooden spoon.
Turn to medium low heat and continue cooking and stirring. Test with small drop in cool water you can pick up with your fingers.
It’s better to overcook and add a little canned milk to thin than to undercook.
Remove from heat and immediately add:
Turn to medium low heat and continue cooking and stirring. Test with small drop in cool water you can pick up with your fingers.
It’s better to overcook and add a little canned milk to thin than to undercook.
Remove from heat and immediately add:
1 c. English walnuts or pecans, finely chopped, optional.
Let cool and beat well.
If too stiff, 2 or 3 T. evaporated milk can be added to make it creamy enough to spread.
Put layers together with filling and frost top and sides with remainder.
If too stiff, 2 or 3 T. evaporated milk can be added to make it creamy enough to spread.
Put layers together with filling and frost top and sides with remainder.
Sprinkle nuts on top, if desired.
It is good and I mean REALLY GOOD!
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DINNER PARTY
Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
