May 15, 2015

Peanut Butter Oatmeal Chocolate Chip Cookies



These are melt in your mouth peanut butter cookies. Even though they have oatmeal in them for added texture they still melt in your mouth. PB and chocolate is the greatest combo so why not add another element of the oatmeal cookie, bingo, crunchy around the edges yet with a soft center. Great for a rainy day!




Preheat oven to 350 degrees.

Ingredients
1/2 cup butter
1/2 cup peanut butter
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 cup oatmeal
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate chips

Directions
Cream butter and peanut butter. Add brown sugar and mix until creamy. Add egg and vanilla and mix together until totally blended. Whisk flour and baking soda together and add to wet mixture and mix until blended. Add chocolate chips.

I use a tablespoon size scoop and then flatten slightly with a fork. Flattening with a fork makes the cookies the right shape because otherwise they will end up with a dome shape and to soft in the center.

Bake on 350 degrees for 10-12 minutes. Cool for five minutes on pan (cookies are delicate) and then transfer to cooling rack to cool completely.

Makes 2 dozen.




May 5, 2015

Rustic Flour Tortillas



This is the best recipe for flour tortillas. No lard or shortening or baking powder so it makes it a little healthier if it can when white flour is in the mix. I called them rustic because my edges were not perfectly smooth when I rolled them out so I just left them. Tastes the same right. You can use a pizza cutter if you want to smooth the edges. 






Ingredients
3 cups white flour
1/4 cup olive oil
3/4 cup water
1 teaspoon salt
extra flour as needed when rolling out

Instructions
1. Combine the first four ingredients well. Make a large ball. If dough is to dry and a tablespoon at a time of water to make the ball come together.
2. Form small balls from the dough.
3. Roll them out one by one on lightly floured surface.  After a couple of rolls with the rolling pin flip dough over and roll again, then repeat. You want them as thin as you can, almost paper thin otherwise they are thick and leathery.
4. Cook on a hot non-stick pan about 30 seconds on each side one at a time.
5. Pile them in a kitchen towel. You can let them cool or keep them warm. If they cool and you want them warm you can always nuke them in the microwave for 10 seconds. This will make them soft and warm.

The number of tortillas you get depends on the size you make the balls. What ever floats your boat.



March 13, 2015

Morning Glory Muffins



What could be better for an Easter Brunch or any brunch for that matter than a fluffy vanilla muffin filled and topped in a buttered cinnamon and brown sugar crumble with a vanilla glaze on top.  This muffin will go with anything else you are serving, guaranteed. The kids will love them!






Ingredients

Topping and Filling:
1/4 cup butter
3/4 cup brown sugar
1 1/2 Tablespoons cinnamon
1/4 cup flour

Muffin:
1 stick butter (1/2 cup)
2/3 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla
1 1/2 cups plus 1 Tablespoon flour
1 teaspoon baking powder
1 teaspoon baking soda

Directions

Mix the 4 ingredients for the filling & topping in a separate bowl to make a streusel, (crumbly) and set aside.


Cream together the butter, sugar and eggs with an electric mixer. Add vanilla and sour cream and mix together until well blended. Add the flour, baking powder and baking soda to the butter mixture and mix the batter thoroughly.





Use a regular cupcake pan with cupcake paper cups and put in a 2 tablespoon scoop size of batter in the cups. Top with 1 1/2 half teaspoons of filling. Put the second scoop of batter on top of the filling and then top with 1 teaspoon of filling.

Bake on 350 for 18 minutes. Top with glaze while still a little warm. Makes 12 muffins.