Oatmeal Raisin Cookies

Oatmeal Raisin Cookies:

Here's a basic Mennonite/Amish Oatmeal Cookie Recipe

I added the pecans because I'm from Texas!

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A Cookie Sheet Pan lined with Parchment Paper.

A Small Cookie Scoop.

1 C Shortening

1 C Sugar

1 C Brown Sugar

3 Eggs

1 tsp Vanilla

2 1/2 C Flour

2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

2 C Old Fashioned  or Quick Oats

1 C Raisins

1 C chopped Pecans ( Texans put Pecans in everything)

In a Bowl, cream together:

Shortening

Both Sugars

Add Eggs, 1 at a time

Add Vanilla

In another Bowl,  sift together:

Flour

Baking Soda

Salt

Cinnamon

Add Dry Ingredients to Wet Ingredients

Fold in:

Oatmeal

Raisins

Pecans

Use a Small Cookie Scoop and place 2" apart on a Parchment Paper lined Cookie Sheet Pan

Bake at 350 degrees for 10 - 11 minutes, just until Golden Brown.

Cool for 10 minutes on the Cookie Sheet Pan then remove Cookies to a Cooling Rack to cool completely.

Enjoy!

Peace in the Kitchen!

Holiday Cranberry Pecan Bread

 This is such an iconic Loaf Bread to serve during Thanksgiving and Christmas. My Grandmother always made it for Christmas.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Loaf Pan brushed well with Pan Release Mix: Recipe to follow.

 A Standard Loaf Pan is 8 1/2" X 4 1/2" X 2 1/2".

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

1 C Granulated Sugar or Monk Fruit Sugar Substitute. 

2 T. Butter, room temperature

1 Egg, beaten

2 C Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

3/4 C Fresh Orange Juice

2 TBS.  Orange Zest

1 1/2 C Fresh Cranberries, Chop them. (measure them, then chop them)

1/2 C Chopped Pecans

In a Bowl:

Sugar

Butter Egg

Blend together by hand until completely incorporated.

Add:

All remaining ingredients.

Mix until well combined.

Spoon into the Loaf Pan.

Bake 45 - 50 Minutes.

Enjoy!

Peace in the Kitchen!

Aperol Spritzer

 This is a refreshing Summer Cocktail.

Here's what you'll need:

A Wine Glass filled with Ice.

3 oz. Prosecco

2 oz. Aperol

1 oz. Club Soda

(Add all ingredients to the Wine Glass)

Garnish with a Slice of Orange.

Enjoy!

Peace in the Kitchen!