These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire. M
makes 2 dozen
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
--A cookie dough crust, cream cheese filling, and fruit topping.
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
5. Arrange desired fruit on top of filling, and chill.
*For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan.
*Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, and strawberries.
This recipe is easy to make and uses only 3 simple ingredients. For one cup of mashed bananas, you will need about 3 bananas.
1 cup white sugar
1 cup water
1 cup mashed banana
1. In a small saucepan, stir together sugar and water. Bring to a boil, then remove from heat and allow to cool.
2. When the sugar syrup is cool, stir in bananas. Pour into a freezer - safe baking dish. Freeze for 3 to 4 hours, until set at the edges.
3. Remove from the freezer and transfer to a mixing bowl. Use an electric mixer to beat until smooth. Return to the freezer until gently set, at least 2 hours
v-young children can make this easy, never-fail coffee cake.
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup sugar
1 tbsp. melted butter
1 egg, at room temperature
1 1/2 cups buttermilk, at room temperature
Topping:
1/3 cup brown sugar
2 tsp. cinnamon
Heat the oven to 375 degrees.
Grease a 9-inch cake pan with 2-inch sides.
In a large mixing bowl, combine all the dry ingredients.
In a medium-size bowl, combine the butter, egg, and buttermilk. Add the buttermilk mixture to the dry ingredients and stir until combined. Pour the batter into the prepared pan.
Mix together all the topping ingredients and sprinkle evenly over the batter. Run a knife or spoon through the pan, allowing the topping to invade the batter. You don't want to mix the two; you're aiming for a marbled effect.
Bake for 25 to 30 minutes or until a toothpick comes out clean.
Serve warm
Serves 8
Your baby can sprinkle on the topping and marbelize the batter. There is no wrong way to do it.
I don't always have buttermilk on hand.
Here's a subtitution for buttermilk:
Add 1 tablesppon of vinegar or lemon juice to every 1/2 cup of regular milk and let sit for 15 minutes
2 cups Cheerios
1 1/4 cups all-purpose flour
1/3 cup packed brown sugar
2 1/2 teaspoons baking powder
1 cup mashed ripe bananas
1 cup raisins
2/3 cup milk
3 tablespoons vegetable oil
1 egg
Heat oven to 400°. Grease bottoms only of 12 regular-size muffin cups.
Crush cereal. Stir together cereal, flour, brown sugar and baking powder in large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
Bake 18 to 22 minutes or until golden brown.
Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.
1/2 cup butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 oz. sharp cheddar cheese, shredded
1-1/2 cups apple chunks (cored, peeled, and chopped)
Preheat oven to 375 F.
Cream together butter and sugar until light and fluffy. Stir in egg and vanilla. Combine other dry ingredients, then add to batter and blend well. Stir in cheese, & apples.
Drop in rounded teaspoonfuls onto an ungreased baking sheet. Bake for 15 minutes. Remove from baking sheet, then cool on a wire rack or plate.
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