The Summer of Love Cookies!

My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's. We ate a lot of Sunflower Seeds!

The Summer of Love Cookies

Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper


1 C Butter, softened
1 C Honey
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3 C Quick Oats
1 C Toasted Sunflower Seeds
1/2 C Shredded Coconut

In a Stand Mixer with a paddle attachment:
Butter
Honey
Eggs
Vanilla
Beat for 3 minutes.

In a medium mixing bowl, sift together:
Flour
Baking Soda
Salt
Add this to the wet ingredients.
Beat just until combined.

Fold in by hand:
Oats
Sunflower Seeds
Coconut Flakes

Use a 1 1/2" Cookie Scoop.
Drop the dough 2" apart on a Sheet Pan.
Bake 12 - 15 minutes.

Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

Apricot Pecan Balls

Apricot Pecan Balls

Here's what you'll need:
Sheet Pans lined with Parchment Paper.

2 C Chopped Pecans, divided
1 1/2 C Brown Sugar, divided
1 C Finely Chopped Dried Apricots
1 Large Egg, beaten
8 TBS Butter, softened.
2 1/2 C Rice Krispies Cereal
1 tsp Vanilla

In a Large Saucepan on Medium High Heat:
1 C Pecans
1 C Brown Sugar
Apricots
Egg
Butter
Bring to a Boil, stirring often.
Remove from Heat.

Add:
Cereal
Vanilla
Stir to combine well.
Allow to Cool.

In a Zip Lock Bag :
Remaining Pecans
Use a Rolling Pin and crush them to a fine consistency.

In a Medium Mixing Bowl:
Processed Pecans
Remaining Brown Sugar
Whisk well.

Use a 1 1/4" Cookie Scoop and roll cookie dough into balls.
Toss them to coat well in the Pecan/Sugar Mixture.
Transfer them to the Sheet Pan to cool completely.
Store them in an airtight container.

Enjoy!
Peace in the Kitchen!

Santa's Favorite Cookie Bars

I'm always in pursuit of Bar Cookies for our annual Dallas Morning News Holiday Cookie Contest.
I also love recipes with Almonds or Almond favoring. Here's a delicious new Bar recipe.

Santa's Favorite Cookie Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan.

1 1/2 C Flour
2/3 C Granulated Sugar
12 TBS Butter, cold and cut into TBS pieces.
1 1/2 C Dark Chocolate Chips, divided.
1 - 14 oz.  can of Sweetened Condensed Milk
1 Large Egg
2 C Whole Toasted Almonds, roughly chop them.
1/2 tsp Almond Extract
1 tsp Crisco

In a Medium Mixing Bowl:
Flour
Sugar
Whisk well.
Cut in Butter with a Pastry Knife or 2 Forks until it creates a crumble.
Press even;y in the bottom of the Baking Pan.
Bake for 20 minutes.

In a Saucepan on Medium Heat:
1/2 C Chocolate Chips
Milk
Heat just until Chocolate is completely melted and creamy smooth.
Whisk well.
Set aside to cool slightly.

Whisk in:
Egg until well combined.

Fold in:
Almonds
Almond Extract
Spread even;y over the Crust.
Bake for 25 minutes.
Remove Pan to a Rack to cool completely.

In a Saucepan on Medium Heat:
Remaining Chocolate Chips
Crisco
Heat just until melted and well combined.
Drizzle over the Bars with a Fork.
Refrigerate for 10 minutes.
Cut into Bars.
Place them in Decorative Holiday Paper Candy Cups.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Fall Apple and Oats Cookies

This is an English cookie made with Apples, Oats and Toffee. It's crispy and tasty.

Fall Apple and Oats Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

10 TBS Butter
1 C Light Brown Sugar
1 C Granulated Sugar
1 Extra Large Egg, beaten.
2/3 C Flour
1/2 tsp Baking Soda
A Pinch of Salt
2 1/2 C Rolled Oats
1/2 C Golden Raisins
2 oz. Dried Apple Rings, chopped.
2 oz. Soft Toffee Candy, chopped

In a Large Mixing Bowl with a Wooden Spoon:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.
Add:
Egg
Mix by hand just until incorporated.

In another Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to the Butter mixture and mix by hand just until well combined.

Fold in gently, with a Wooden Spoon:
Oats
Raisins
Apple
Mix just until incorporated.

Use a 1 3/4 " Cookie Scoop and drop the dough 3" apart onto the Sheet Pans.
Bake for 10 - 12 minutes. The edges should just begin to turn Golden Brown.

Remove the Pan to a Rack to cool for 5 minutes.
Transfer the Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Donut Muffins

This is a cross between a Donut and a Muffin. They're delicious for Breakfast, an Afternoon Snack and even Dessert, with a great cup of Coffee.

Cinnamon Topped Donut Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 12 C Muffin Tin brushed well with 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.

1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Nutmeg
1/3 C Vegetable Oil
1 Large Egg
1/2 C Granulated Sugar
1/2 C Whole Milk

Topping:

1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
Whisk together in a Small Mixing Bowl, set aside.

8 TBS Butter, melted in a small Mixing Bowl, set aside.


Muffin Directions.

In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Nutmeg
Whisk well.

In a Small Mixing Bowl:
Oil
Egg
Sugar
Milk
Whisk well.

Create a well in the center of the Dry Ingredients Bowl.
Gradually add the Wet Ingredients.
Mix with a Wooden Spoon, just until Moistened.

Spoon evenly among the Muffin Cups.
Bake 20 minutes.
Remove the Pan to a Rack to cool for 10 minutes.
Release the Muffins onto the Rack to cool completely.

Dip the tops of each Muffin in Butter and then in the Sugar/Cinnamon Mix.
Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Emmet's Spicy Dill Pickles

Emmet's Spicy Dill Pickles.

This is an adaptation of a recipe by Trisha Yearwood.
It's is an easy way to make Spicy Pickles.
I love Pickles and I dedicated an entire post to them on my Blog.


1 - 32 oz. Jar of Dill Pickles.
2 C  Granulated Sugar
2 TBS Tabasco Sauce
3 Cloves of Garlic

Drain the Pickles. Set the Pickles aside.
Pour the Juice into a Large Mixing Bowl.
Add:
Sugar
Tabasco Sauce
Garlic
Mix well until the Sugar dissolves.

Slice the Pickles 1/8" thick.
Return them to the Jar.
Pour in the Juice Mixture.
Refrigerate 5 Days.
Shake the Jar every day.

Enjoy!
Peace in the Kitchen!

Holiday Bread Pudding with 2 Sauce Options

I love Bread Pudding and I have 1 recipe for Basic Bread Pudding that I've been making for many years. I like this recipe for Thanksgiving and Christmas. This is a slight variation of my original recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan

1 Day Old French Baguette, sliced.
2 C Whole Milk
2 C Heavy Cream
3 Eggs, beaten
1 C Granulated Sugar
1 C Brown Sugar
2 TBS Vanilla
1 C Chopped Pecans
1 C Dark Raisins
3 TBS Butter



Mix Bread, Milk and Heavy Cream by hand in a Large Mixing Bowl.
Add all other ingredients except the Butter.
Melt Butter in the pan, in the pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.


Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.



Enjoy!
Peace in the Kitchen!