Mar 19, 2007
Oatmeal Raisin Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats
11/2 cups raisins

1 Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

2 Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.

4 Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.

Posted at 11:39 am by fairykitten
Make a comment  

Nov 21, 2005
Old-Fashioned Chicken Pot Pie With Sweet Potato Crust
Old-Fashioned Chicken Pot Pie With Sweet Potato Crust Recipe #129904 The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through). Filling 3 cups cooked chicken or cooked turkey, cut into bite-size pieces 1/2 cup carrots, coarsely chopped (cooked) 1 cup butternut squash, peeled & cubed (cooked) 1/2 onion, peeled & chopped (cooked) 1/2 cup celery, coarsely chopped (cooked) 1 cup peas (cooked) 1 tablespoon fresh parsley, minced 6 tablespoons butter 3 garlic cloves, minced 6 tablespoons flour 1 cup half-and-half 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon ground thyme Crust 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup cold mashed sweet potatoes 1/3 cup vegetable oil 1 egg, well beaten 6 servings Change size or US/metric Change to: servings US Metric 1 hour 5 minutes 30 mins prep 1. Preheat oven to 350F. 2. Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish. 3. In a saucepan, melt butter over medium heat. 4. Saute garlic for 2 minutes. 5. Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux. 6. Add half-and-half and chicken broth slowly, still stirring constantly. 7. Season with salt, pepper, and thyme. 8. Continue cooking and stirring until sauce boils and thickens. 9. Pour sauce over chicken and vegetble mixture. 10. Sift remaining cup of flour together with baking powder and salt into a bowl. 11. With a fork, work in mashed sweet potatoes with vegetable oil and egg. 12. Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick. 13. Cover casserole dish with dough and pinch edges all the way around. 14. Make several small slits in the dough. 15. Bake until crust is golden-brown (35-40 minutes).

Posted at 12:41 pm by fairykitten
Make a comment  

Nov 4, 2004
Apple Walnut Brownies

These are great to make when you've just come home from apple picking, but don't hesitate to make them any time of year.

1/2 cup butter
2 oz. unsweetened chocolate
2 eggs
1 cup sugar
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped walnuts
1 1/2 cups chopped, peeled apples
2 teaspoons vanilla

Preheat oven to 350 degrees F.

In a small saucepan, melt butter and chocolate together over very low heat. Beat eggs until light and lemon colored; add sugar gradually while beating. Stir in chocolate mixture; beating for about a minute. Mix together the flour, baking powder and salt and stir into egg mixture. Stir in nuts, apples and vanilla.

Spoon into greased 8-inch square cake pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan then cut into squares.

Posted at 06:44 am by fairykitten
Make a comment  

Wellesley Fudge Cake

4 squares Baker's Unsweetened Baking Chocolate
1 3/4 cup sugar, divided
1/2 cup water
1 2/3 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
3 eggs
3/4 cup milk
1 tsp. vanilla extract

HEAT oven to 350F.

Microwave chocolate, 1/2 cup of the sugar and water in large microwavable bowl on HIGH 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Cool to lukewarm.

Combine flour, baking soda and salt; set aside.

Beat butter and remaining 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in melted chocolate mixture and vanilla.

Pour into 2 greased and floured 9-inch round cake pans.Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Fill and Frost.

4 squares Bakers' Unsweetened Chocolate
2 Tbsp. butter
4 cups powdered sugar
1/2 cup milk
1 tsp vanilla

Microwave the chocolate and butter in a large microwave- safe bowl on high for 1-2 minutes or until butter is melted. Stir chocolate until completely melted. Stir in powdered sugar, milk and vanilla and blend until smooth. Let stand, if necessary, until of spreading consistency, stirring occasionally. Spread quickly. (Add an additional 2-3 tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups frosting.

Posted at 06:44 am by fairykitten
Make a comment  

Depression Cake


Named for the period in history when eggs and sugar were scarce, this cake is very light. It is excellent for after-school snacks or served with tea.


1 cup (225g) raisins

2 cups (480mL) water

2 Tbsp (30mL) canola oil

1 cup (200g) brown sugar

1 cup (200g) white flour

1 cup (200g) whole wheat cake flour

1 1/2 tsp (7g) baking soda

1 tsp (5g) ground cinnamon

1 tsp (5g) ground nutmeg


Preheat oven to 325F (162.7C). Place raisins and water in a saucepan and cook over medium heat until water is reduced to about one cup (240mL). Set aside to cool. Cream sugar and oil by beating vigorously. Add raisins and liquid. Beat together until the mixture is smooth. Add flours, baking soda, and spices, and mix well. Bake in a lightly oiled 9-inch square (23x23cm) pan for 3040 minutes.

Makes 9 servings.

Posted at 06:40 am by fairykitten
Make a comment  

Oct 23, 2004
Chocolate Depression Cake

1 c. sugar
1 1/2 c. flour
1/2 tsp. salt
3 T cocoa
1 tsp. soda
6 T vegetable oil
1 T vinegar
1 tsp. vanilla
1 c. water
Put first 5 ingredients in 8- or 9-inch pan and stir with fork until well mixed. Make 3 wells in the dry ingredients. In the first well, put oil, in the second well, put vinegar, and in the third well, put vanilla. Pour water over all and thoroughly mix. Bake at 325o for 20-25 minutes. You may ice the cake with your favorite icing if you wish.

Posted at 10:45 am by fairykitten
Make a comment  

Magnolia Bakery Cupcakes

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 tsp. vanilla extract

1 cups (2 sticks) unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 tsp. vanilla extract

1. Preheat oven to 350 degrees. Grease and lightly flour three 9- x 2-inch round cake pans, then line the bottoms with waxed paper.

2. To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack.

3. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing. When cake has cooled, ice between the layers, then ice top and sides of cake.

4. To make the icing: Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and the vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar). If desired, add a few drops of food coloring and mix thoroughly. Use and store icing at room temperature, as icing will set if chilled. Can store in an airtight container for up to three days.

Posted at 09:00 am by fairykitten
Make a comment  

Oct 20, 2004
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
4 oz Baking Chocolate, broken into pieces
1 cup all-purpose flour
1 cup chopped nuts (optional)

1. Heat oven to 350F. Grease 13x9x2-inch baking pan.

2. Place chocolate and butter in large microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well blended. Spread into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Frost brownies, if desired. Cut into squares. About 24 brownies

Posted at 06:53 am by fairykitten
Make a comment  

Low Fat Chocolate Muffins

1 1/2 cups All-purpose flour
3/4 cup Granulated sugar
1/4 cup Unsweetened cocoa powder
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2/3 cup Lowfat vanilla yogurt
2/3 cup Skim milk
1/2 teaspoon Vanilla extract
Powdered sugar -- optional

Preheat oven to 400 degrees; line muffin cups with paper baking cups. In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. Stir in the yogurt, milk and vanilla extract just until combined. Do not beat. Fill the muffin cups 2/3 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans on wire racks. Remove from the pans. Sprinkle powdered sugar over the tops of the muffins, if desired. Serve warm.

Posted at 06:48 am by fairykitten
Make a comment