Chewy Oatmeal Raisin Cookies

• 3 cups rolled oats
• 1/3 cup chopped walnuts or pecans
• 1 cup raisins
• 1 cup water
• 1 1/2 cups sugar
• 1/2 cup apple butter
• 2 large eggs
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Directions

Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat with cooking spray.

Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.

Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.

Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well.

Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.

Cream Cheese Marbled Brownies

Cream Cheese Marbled Brownies
Adapted liberally from Cook’s Illustrated (found on Smitten Kitchen)

Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.

For swirl
3 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg
1 tablespoon all purpose flour

For brownies
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325°F. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. Beat cream cheese and two tablespoons butter in medium bowl until light and fluffy. Gradually add 1/4 cup sugar and beat until well blended. Beat in egg. Mix in one tablespoon flour. Set mixture aside.

3. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

4. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

5. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

6. Transfer half of batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Pour cream cheese mixture over, then second half of brownie batter. Swirl the batters together decoratively with the tip of a knife. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 35 to 45 minutes, watching carefully for overcooking. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

Peanut Butter Thumbprint Cookies

found on epicurious

Ingredients

Cookies

• 1 cup bleached all-purpose flour (dip and sweep method) (5 ounces = 142 grams)
• 1 teaspoon baking soda (5 grams)
• 1/8 teaspoon salt
• 1/2 cup light brown sugar (firmly packed) (3.75 ounces = 108 grams)
• 1/4 cup granulated sugar (1.75 ounces = 50 grams)
• 1/2 cup unsalted butter (4 ounces = 113 grams)
• 1 cup smooth peanut butter (9.25 ounces = 266 grams)
• 1 large egg (3 tablespoons + 1/2 teaspoon) (1.75 ounces = 50 grams, weighed without the shell)
• 1/2 teaspoon pure vanilla extract (2 grams)

Milk Chocolate Topping

• 2 (3-ounce) bars milk chocolate (6 ounces = 170 grams)
• 2 (3-ounce) bars bittersweet chocolate (6 ounces = 170 grams)
• 6 tablespoons unsalted butter (room temperature) (3 ounces = 85 grams)

Place 2 oven racks in the upper and lower thirds of the oven.

Preheat oven to 375°F.

Food Processor Method
Into a small bowl, sift together the flour, baking soda, and salt, then whisk to mix evenly. In a food processor with the metal blade, process the sugars for several minutes until very fine. Cut the butter into a few pieces and add it with the motor running. Add the peanut butter and process until smooth and creamy. Add the egg and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour mixture and pulse in just until incorporated.

Electric Mixer Method
Soften the butter. Into a small bowl, sift together the flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated.

For Both Methods
Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight. (This keeps the dough from cracking when shaped.)

Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball.

Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions.

Fill the centers with the cherry preserves or milk chocolate toppings.

On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minute or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry.

Milk Chocolate Topping
Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. (The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a reclosable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a coupler with a number 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm.

Store:
Cookies filled with chocolate can be stacked in an airtight container at room temperature. Cookies with cherry centers need to be placed in single layers in airtight containers at room temperature. Do not cover the surface of the cookie with plastic wrap as the cherry center remains slightly sticky.

Keeps:
1 month if filled, several months unfilled.

Smart Cookie
• For the best texture and flavor, be sure to use commercially prepared peanut butter such as Skippy and not homemade or health food varieties, which are less smooth.

• The dry ingredients are sifted together because baking soda has a tendency to lump.

• Using superfine sugar will result in fewer cracks in the cookie’s surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand.

• These cookies are much lighter than the usual peanut butter cookie, despite the high amount of peanut butter, because there is less flour, which offsets the bulk of the peanuts.

• For a more delicate flavor and a finer, less “sandy” texture, that does not crack, try a batch using half the amount of peanut butter. The cookies will also be flatter and crisper.

• Cherry preserves, straight from the jar, can be placed in the center of the unbaked cookie and baked in it, but the cookie is far less attractive.

• Allow the cookie sheet(s) to cool completely before using for the next batch.

• Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

• For a delicious variation that will enable you to pack the cherry variety without their sticking together, top the cherry centers with melted chocolate. Use 3 ounces of bittersweet or semisweet chocolate and 2 ounces of finely chopped milk chocolate. Melt the bittersweet chocolate as indicated for the Milk Chocolate Topping. Scrape it into a small container, immediately add the finely chopped milk chocolate, and stir until the chocolate is completely melted. Use a small spoon to cover the cherry center with the chocolate or pipe it from a reclosable quart-size freezer bag with a small piece cut from one of the corners of the bag. Place the cookies in a cool place or the refrigerator for about 5 minutes or until the chocolate is set and no longer shiny.

Strawberry Shortcake

Ingredients

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon grated orange peel
3 tablespoons unsalted butter, cut into pieces
For the filling
2 pints fresh strawberries, sliced
1 tablespoon orange juice
1 tablespoon granulated sugar
Vanilla nonfat yogurt and mint leaves for garnish

To make

01. Preheat oven to 450°F.  Spray a baking sheet with vegetable cooking spray.  Set aside.

02. In a large bowl, sift together the flour, sugar, and baking powder.  Stir in the orange peel.  Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.  Quickly stir in the milk until a soft dough forms.

03. On a lightly floured surface, roll out dough toa 1/2-inch thickness.  Using a 2 1/2-inch biscuit cutter, cut out biscuits.  Gather trimmings, re-roll, and cut out more biscuits.  Place on prepared baking sheet.  Bake until golden, about 12-15 minutes.  Place biscuits on a wire rack and cool slightly.

04. To prepare filling, in a large bowl, combine strawberries, orange juice, and sugar.  Mix well.

05. Split warm biscuits in half horizontally. Place bottom halves on serving plates.  Top each with some filling.  Cover with biscuit tops.  Serve with remaining filling; garnish with yogurt and mint.

Heavenly Chocolate Cake

Ingredients

1 boxed chocolate cake mix (including ingredients called for by mix)
1/2 cup whipping cream
4 (1-ounce) squares semisweet chocolate, coarsely chopped
Fresh berries, mint leaves and confectioners’ sugar for garnish, optional

To make

01. Preheat oven to 350°F.  Grease and flour a 9-inch springform pan; line bottom with waxed paper; grease and flour paper.

02. Prepare cake mix as package directs; pour into pan.  Bake until a toothpick inserted in center comes out clean, about 45 minutes.  Let cake cool in pan on a wire rack for 10 minutes. Remove cake from pan and place on rack.  Carefully removed waxed paper; letcake cool completely.

03. Bring cream to a boil in a small pan over medium heat.  Add chocolate; remove from heat.  Cover; let stand 10 minutes. Whisk until thick. Let icing cool 15 minutes.

04. Place waxed paper under rack.  Pour icing over cake; spread to cover.  Let cool until set.  If desired, top with fresh berries and mint and then dust top with confectioners’ sugar.

Perfect partner: Grand Marnier Sauce

Blend 1 cup melted vanilla ice cream and 2 tablespoons Grand Marnier liqueur or 1 teaspoon orange flavoring.  Spoon over slices.

Cooking secret: To make truffles, chill cooled icing until set; roll into bite-size balls and dredge in cocoa.  Chill until firm.

Tapioca with Sauteed Nectarines

Ingredients

3 tablespoons quick-cooking tapioca
1/4 cup sugar
1/4 cup honey
1/4 teaspoon salt
2 large eggs
2 cups milk
2 large nectarines (about 10 ounces total), each sliced into 10 wedges
1/4 teaspoon ground ginger
4 sprigs mint (optional)

To make

01. Combine tapioca, sugar, 2 tablespoons honey, salt, eggs, and milk in a medium saucepan and whisk to combine.  Let stand, without stirring, for about 5 minutes.  Cook over medium heat, stiring, until mixture comes to a full boil.

02. Transfer to a medium bowl set over a bowl of ice water. Let stand to cool, stirring occasionally, 12-15 minutes.  When cool, pudding can be refrigerated for up to 1 day before serving.

03. Meanwhile, heat remaining 2 tablespoons honey in a medium skillet over medium heat. Add nectarine wedges and sprinkle with ground ginger.  Cook until fruit is just tender, about 2-3 minutes.  Divide the pudding among 4 dishes and spoon nectarines over.  Top each with a sprig of mint, if desired.

Strawberry Crush

Raspberries, blackberries, or even peaches or bananas will work in this cool, fruity dessert.

Ingredients

4 cups strawberries, hulled and cut in half
1 cup ice cubes
1/4 cup whole unblanched almonds
1/4 cup sugar
3 tablespoons milk
2 tablespoons almond-flavored liqueur, such as Amaretto
2 teaspoons slivered unblanched almonds for garnish

To make

01. Place strawberries in an airtight container or plastic bag and leave in the freezer for 1 1/2 hours.

02. Remove strawberries from freezer.  Place half of the frozen strawberries in the jar of a blender.  Add ice, whole almonds, sugar, milk, and liqueur and as many more strawberries as will fit.  Blend until there is enough room to add more strawberries.  Add remaining strawberries and blend until smooth and spoonable.  Divide among 4 serving dishes.  Garnish with slivered almonds and serve immediately.

Dessert Smoothie

8 oz can pineapple chunks
2 bananas
1 papaya
1 cup milk

Blend until smooth and serve.

Scott’s Molasses Cookies

12 tablespoons (1 1/2 sticks) sweet butter
1 cup granulated sugar
1/2 cup molasses
1 egg
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

01. Preheat oven to 350°F.

02. Melt butter, add sugar and molasses, and mix thoroughly.  Lightly beat egg and add to butter mixture; blend well.

03. Sift flour with spices, salt and baking soda, and add to first mixture; mix.  Batter will be wet.

04. Lay a sheet of foil on a cookie sheet.  Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies.  These will spread during the baking.

05. Bake until cookies start to darken, 8-10 minutes.  Remove from oven while still soft.  Let cool on foil.

Yields 24 large flat cookies.

Pate Brisee

Ingredients
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 lb (2 sticks) cold unsalted butter
1/2 cup ice water

1. Place flour, salt and sugar in a food processor and process a few seconds to combine.  Add butter; process until mixture resembles coarse meal, about 10 seconds.

2. Add ice water in a slow steady stream through the feed tube with machine running, just until the dough holds together.  Do not process for more than 30 seconds.

3. Turn dough out onto a piece of plastic wrap and flatten into a circle.  Wrap and chill for at least one hour.

makes 2 pieces