0 Oat Doodles

OAT DOODLES...

these are a treat and a healthy one at that.  i like to think the heart healthiness  of the oats kind of cancels out the sugar and butter.  maybe i'm fooling myself, but i know there's something healthy in my sweets and besides, i had to make them just because of the name.  

i was searching for cookies with OATS and i came across this one.   it's now in the favorites pile of recipes...seems my favorites pile is growing, growing growing....

i was so happy i found this post at The Ingredient Store.  check this out !...it's all SCHOOL CAFETERIA RECIPES...how fun is that?!...now i'll just need to recreate "Taco Tuesday" and i'll be all set with my dessert.

you know everybody loves a good old Snickerdoodle, so if your looking to add some oats to your diet due to some crazy new years resolutions...give these a try.  they're a little more hearty  than the real thing, but you'll feel better about yourself after eating more than your intended share. 

 OAT DOODLES
original found HERE, but copied for your convenience

2 cups rolled oats...not instant
2 cups flour...i used white whole wheat
1 tsp baking soda
1/2 teaspoon cream of tartar
4 teaspoons cinnamon
1 cup Butter Flavor Crisco
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
1/3 cup sugar AND 2 tsp cinnamon for rolling dough balls before baking

preheat oven to 400 F
grind oats in food processor until fine
combine oats, flour, soda, 4 tsp cinnamon and cream of tartar...set aside
cream Crisco and sugar until light in color
add eggs and vanilla to incorporate
add dry ingredients in 2 batches, mixing well between each addition
combine 1/3 cup sugar and 2 tsp cinnamon in a small bowl
roll dough in 1 inch balls...mine were about the size of a large walnut
roll dough balls in sugar cinnamon mixture
bake 8-10 minutes, until set and slightly cracked
cool on sheet and transfer to rack

you can add choc. chips or butterscotch or whatever, but you might loose the important "snickerdoodle" cracking effect

0 Depression Era Oatmeal BACON FAT Cookies

did your Grandma keep a coffee tin on the back of the stove for BACON GREASE?

mine did.  she used that darn bacon grease for everything. butter and fancy oils weren't used for "saute-ing" in those days...it was more like frying. AND...butter was expensive!, bacon fat was almost a freebie.  besides,  i don't think my Grams knew what the term "saute" meant...

 but what ever it was, when Grandma made it...it always tasted better.  

i think it was all in the BACON FAT!

my Grandma lived 'til 108 !

i found this recipe kind of out of necessity... i, for some unknown reason, have accumulated loads of delicious BACON FAT ! little tupperwares tucked neatly on the bottom shelf of the overcrowded fridge hiding in the way back so as not to be discovered by the fridge police.  i had to find a use for it...

i knew if i already put bacon IN the cookie, why couldn't i use the fat as butter...just one animal fat for the other....because we all know...

butter IS fabulous...but...BACON FAT IS PHENOMENAL !!!

photos shown are with roasted-salted peanuts, peanut butter chips and flax

DEPRESSION ERA OATMEAL COOKIES

i found the recipe HERE at Tasty Kitchen

 posted by Adrianna and Caroline at A Cozy Kitchen

i adapted it ever so slightly

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla

1/2 tsp maple extract if adding pecans instead of chocolate

3/4 cup BACON FAT...room temp...SEE NOTES*

2 cups old fashion rolled oats

1 1/2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 1/2 cups flour...i used white whole wheat

4 pieces of bacon...HA !!!...I USED 8-10 slices cut or crumbled into fairly large pieces

i added 1/2 (give or take) cup mini chocolate chips in my 1st batch...

2nd time i used 1 cup lightly toasted pecans
3rd batch was with salted-roasted Virginia peanuts, 1/3 cup p-nut butter chips and 1 heaping Tbsp of flax seeds

preheat oven to 375 F
in a mixer combine the sugars and bacon fat until fluffy and light in color

*NOTE...i think it could handle almost 1 while cup of fat....also, i refrigerate the fat after cooking the bacon to solidify...then remove it and bring it to room temp...this works better from my experience than using it in it's liquid oil/fat form

add the egg and vanilla extract and combine well.

in a separate bowl combine the oats, flour, baking soda, salt and spices

in the mixer add the oat/flour mixture to the wet mixture in 3 batches and mix 'til just combined.  don't over mix, because you still need to add your goodies

stir or fold in your bacon and choc. chips or nuts or whatever...(cranberries a good add?)

 on ungreased or, i prefer parchment lined cookie sheet... make some round large tablespoon-walnut size balls and flatten slightly.   depending on how big you like your cookies will determine how flat...bake for  approx. 10 minuted or until done...i suggest doing a tester...all bacon fat is not equal and regulated like butter, so i say do a tester and check out how much your batch will spread.  also, the white whole wheat flour makes a hearty dough.

the pictures shown are of the cookies i added peanuts, peanut butter chips and a Tbsp of flax.  these are quite hearty cookies.  the dough seemed dry-ish and didn't really spread, so i flattened them with the bottom of a glass.  they turned out more of a crunchy cookie than chewy....DELICIOUS !

i've made these 3 times.  1st time was straight from the original recipe, then i started to change it up a bit with some spices and a little flax.  the sweet-savory factor is fabulous.  i prefer the strong flavor of apple wood smoked bacon fat, but any good bacon fat will do.

oh yeah...more notes... i like to cook my bacon in the oven on an aluminum lined cookie sheet.  half way through i pour off the fat and reserve in a heat proof tupperware...then continue cooking bacon until crispy...again pour off fat and reserve.

0 Gingerbread Bacon Boys

merry X-mas from the BACON BOYS

i hope everyone has a fabulous day !!!

these delicious boys come straight to you from Betty Crocker's 3-ring recipe book.  again, a classic done right by Betty.  this is the recipe my mother has used for years and years and YEARS.  well, this year i was in charge of the gingerbread making.  i knew bacon had to be involved somehow...someway...somewhere in the mix.

easy peasy...give them BACON PANTS !!!!

with a little vanilla-maple royal icing and some peanut butter buttons...YUM !

with a major doozer of a migraine, a lovely sinus infection, the sight of food nauseating me so that  i just wanted to crawl in bed... i soon found my self having the best time just giggling away while decorating my new friends...THE BACON BOYS. 

lesson learned. #1...when feeling blue or under the weather (understatement), bake a massive amount of cookies and decorate 'till all your worries disappear.  for those few hours i forgot i was sick.  well worth what i thought was going to be a big nightmare.  everyone i gave them to just laughed and laughed.  this little cookie might have just turned their day around as well.

lesson #2...don't underestimate the power of a simple hand decorated cookie

Betty's Gingerbread Cookie Recipe can be found HERE

ROYAL ICING RECIPE

1 cup powdered sugar

1 Tbsp milk

2 tsp corn syrup

1/4 tsp maple extract

1/4 tsp vanilla extract

dash of cinnamon

mix well...mix all little lumps out.  taste test.  add more flavoring if you feel the need, but you don't want to overpower your delicious cookie you spent hours mixing, chilling, rolling, cutting, baking AND cooling !!!

IN CONCLUSION...

decorating a zillion cookies might be a pain in the you know what, BUT you never know what may come from a simple little cookie with a smile...

0 SWEET POTATO SPOON BREAD

WOOPS !...i almost forgot about this delicious SPOON BREAD.  i never know why they call it bread, it truly isn't bread.  i did, however, cook this in a loaf pan...does that make it bread ?...it's got a little cornmeal in it...does that qualify as bread ?...

geez, who cares if it's bread or not...it's DELICIOUS !!!  so  easy, fabulous and almost like a fancy souffle.  impress your holiday table with this light and flavorful perfect side.  as a matter of fact, i think i'll make it again for X-mas dinner.  if there's any left-overs, serve this for breakfast or brunch with a fried egg and some leftover ham.  or a poached egg nestled in a big spoonful of this...hmmmm 

look at me...already planning for my left-overs...

I JUST LOVE THE MEAL AFTER THE MEAL.

SWEET POTATO GINGER SPOON BREAD

adapted from Whole Living Magazine

1/2 cup corn meal

12 oz. sweet potato

1 1/2 cup 1% milk

2 large eggs separated

2 extra large egg whites

2 Tbsp maple syrup

1 Tbsp fresh grated ginger

1 tsp salt

bake sweet potato until cooked through.  let cool slightly, remove skin and mash.  let cool a little more.  bring milk to a simmer on the stove.  whisk in cornmeal and continue whisking as the cornmeal cooks, approx. 2 minutes.  remove from heat.

preheat oven to 350 degrees.  spray 8 x 8 glass baking dish with non stick...i halved the recipe and used a 9 x 5 loaf pan....works great.

stir together mashed potatoes, cornmeal mixture, egg yolks, ginger, salt and maple syrup in a large bowl.  using an electric mixer, whip egg whites until very stiff peaks form.  stir (good stir, not fold) stir in 1/2 egg whites into potato mixture.  GENTLY FOLD in remaining half egg whites.  spread into casserole dish and bake for 35 minutes or until set.

CRUSHED BACON and or CANDIED PECANS might send this over the top !!!

0 My New Favorite

When I was in London in October I made sure we had time to have lunch at Ottolenghi. Ottolenghi is everything I want in a food shop. Huge platters and bowls of the most colorful and delicious salads. I'm not talking about sad wilted lettuce greens with a couple of chunks of pale tomatoes. I'm talking about grilled broccolini with mild red chili peppers and toasted garlic or roasted potatoes with sunchokes, olives, lemon and sage or red rice and quinoa with orange, pistachios and arugula.

But Ottolenghi is really known for their lovely pastries, cakes and cookies piled high on cake stands and trays. From obscenely large multicolored, multiflavored meringues to perfectly precious cupcakes, muffins and teacakes and bow tied cellophane bags of cheese straws or cookies, their abundant display of baked goods beckons you inside.

I find the place stylish yet unpretentious. It isn't frou-frou or fancy. Just great imaginative food done well with quality ingredients. Even though San Francisco is a food mecca, I have yet to find someplace similar.

I first tasted these amaretti at Ottolenghi's Islington location. Like most things in London, they were not cheap. 5.50 GBP for a bag of 7 cookies. Since it's basically lightly whipped egg whites stirred into ground almonds, I could easily make them at home. Armed with my copy of the Ottolenghi cookbook, I cranked out a batch of the amaretti. Two days later I baked another batch. And yet another batch.

This amaretti is now my new favorite cookie. I used dried apricots, bergamot orange zest and orange blossom honey in the ones pictured. But this recipe is so versatile that any dried fruit and citrus zest you like can be used. I like dried cherries with orange zest, dried blueberries with lemon zest or dried cranberries with lime zest. You can use any honey you like or even agave nectar.

My amaretti always seem to turn out a bit softer than the ones sold by Ottolenghi, but I'm not complaining. They have a wonderful almond flavor that is given a spark by the citrus zest. I love the jewel like nuggets of apricots. I think the powdered sugar coating is non-negotiable but the cookies will taste just as lovely without it.



Amaretti
(adapted from Ottolenghi: The Cookbook)
(makes 20 biscuits/cookies)

180 grams ground blanched almonds
120 grams sugar (granulated, superfine or caster)
1 tablespoon finely grated citrus zest
a pinch of kosher salt
2 large egg whites
1 tablespoon honey
1/2 tsp pure natural almond extract
60 g dried fruit, roughly chopped
powdered or icing sugar for rolling

[Note: For this recipe I always weigh my almonds and sugar so I cannot vouch for the volume measurements. According to joyofbaking.com, 180 grams finely ground almonds = 1 3/4 cups and 120 grams granulated sugar = 1/2 cup + 1 tablespoon + 2 teaspoons.]

Preheat your oven to 170C/340F. In a large mixing bowl, mix together the ground almonds, sugar, citrus zest and salt. Rub everything together with your fingertips to disperse the zest evenly. Alternatively, give it quick whirl in a food processor.

Using a stand or hand mixer, whip the egg whites and honey until medium peaks form. Fold the meringue and almond extract into the almond and sugar mixture. Add dried fruit. Your dough should be a soft but malleable paste.



With your hands, roll the dough into 20 balls or logs or whatever irregular shape you desire. Roll them in powdered sugar. (I like to use a small ice cream disher to scoop out 20 balls of dough. Then I shape each ball into a flattened log and roll them in powdered sugar.)




Place on a baking sheet tray lined with parchment paper and bake at 170C/340F for about 12 minutes. They should turn a very light golden color, but stay relatively pale and chewy in the center.

0 Oatmeal Pecan Sandwich Cookie w/Maple Filling

YOU'RE GONNA NEED A BIGGER BOAT !

(remember that famous line from Rob Schneider in JAWS ?

HUGE....these things are HUGE !

i was told by quite a few people these were the best thing they ever tasted.  i must admit...they were pretty darn over-the-top....simple recipe.  nothin' out of the ordinary.  just a good ol' oatmeal cookie sandwiched together with maple frosting...a few had peanut butter frosting...oooooh, yum!

you can definitely win friends and influence people with one of these...

or maybe just put them in a COOKIE COMA  

BIG COOKIE...BIG FLAVOR.....BIG BITE

OATMEAL PECAN MAPLE SANDWICH COOKIES

adapted from a good ol'Martha Stewart recipe

1 cup packed brown sugar

1 cup granulated sugar

2 sticks (i cup) butter...room temp

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp maple extract

3 cups rolled oats (i like to use Old Fashioned)

1 cup plus 1 Tbsp AP flour

1 tsp baking soda

1 tsp baking powder

1/2 cup wheat germ

1 1/2 tsp cinnamon

3/4-1 cup toasted chopped pecans

HEAT OVEN TO 350 DEGREES

combine the brown sugar, granulated sugar and butter until light and fluffy.  add eggs and extracts...mix well.  then scrape the sides and mix to incorporate.

in a separate bowl combine oats, flour, wheat germ, baking soda, baking powder and cinnamon.

add dry mixture to wet mixture in 3 batches and mix just to combine.  add your pecans (and or other goodies) and finish by stirring them in by hand.  try not to over mix.

drop dough by large spoonful onto parchment lined baking sheet.  bake until golden brown and just set, 12-14 minutes.  remove from oven and let cool on pan for a few minutes, then transfer to a cooling rack.

 let cool completely before frosting for sandwich cookies

FROSTING FOR SANDWICH COOKIES

also from Martha Stewart, BUT i needed to add a little milk. 

makes 1 cup

6 Tbsp unsalted butter, softened

2 cups powdered sugar

1/2 tsp MAPLE extract (careful...some are very strong)

2 Tbsp milk...i added 1 at a time 'til smooth and spreadable

for PEANUT BUTTER frosting...(omit extract)...beat in 1/2 cup creamy peanut butter

0 Chicken Coconut Curry...Indian Style

INDIAN CHICKEN CURRY...

this is definitely a KILLER CURRY recipe.  i admit, i am a novice to Indian cooking and Indian foods, but this is a fabulous introduction to some delicious Indian style flavors and cuisine.  i think it's pretty darn easy, you just need the right spices.  from what i gather your choice of spice blend or Garam Masala is a key factor in the curry department.  i suppose most people think of "curry" as that yellow powder, but as i quickly found out there are many many different curries out there AND not all Garam Masalas are alike.  i would suggest buying your curries and or Garam Masala from somewhere authentic.  the first bottle i bought from a huge chain store wasn't even close to the stuff i bought at the Persian/Middle Eastern market.

anyway...if you're looking for some good belly warming curry, this is a great recipe to start with.  don't worry about the coconut milk being too strong.  the coconut milk does not make it taste "coco-nutty" as i thought it might...it just adds to the rich sauce.  it's all pretty simple, done in one pot/large skillet and my first try was a delicious winner.  i will definitely make this again and would be quite proud to bring this to a holiday potluck...oh, yeah, right...like i'm going to sooooo many potlucks lately.

INDIAN CHICKEN CURRY
found at Recipes.com submitted by Amanda Fetters

i adapted the recipe a little... where it calls for 3 Tbsp of "curry" i used 2 Tbsp of Garam Masala and 1 Tbsp of yellow curry
ALSO i used more ginger root, approx 1 Tbsp
AND 4 chicken breast halves.  approx 1.25 lbs

INGREDIENTS
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry (2 Tbsp Garam Masala, 1 Tbsp yellow curry powder)
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp fresh grated ginger root...i used more!
1/2 tsp white sugar
salt and pepper to taste

2 skinless, boneless chicken breast halves-cut into large bite size

1/2 tsp grated fresh ginger root
1 Tbsp tomato paste
1 cup plain yogurt...i used Greek non fat
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper.  optional more or less to taste

prepared rice and or some steamed vegetables go great with this.
photo is with steamed cauliflower and peas.

DIRECTIONS
heat olive oil in a skillet over med. heat.  saute onion 'till lightly browned.  stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  continue stirring for 2 min.  add chicken pieces, tomato paste, yogurt, and coconut milk.  bring to a boil, reduce heat and simmer for 20-25 min.

remove bay leaf, and stir in lemon juice and cayenne.  simmer for 5 more min.

serve with rice, indian breads, steamed vegetables or what ever you fancy.
i dug in with a big spoon!