Peach Oatmeal Cookie Bars

A friend of L's came over on Friday morning to play.  She and her Mom brought some raspberry oatmeal cookie bars made from a recipe at the following link: http://allrecipes.com/recipe/delicious-raspberry-oatmeal-cookie-bars/detail.aspx.  She mentioned that they doubled the batch and replaced half the butter with oil but I forgot about her advice when I made them.  No worries, they turned out great.  I didn't have any any raspberry jam but I did have some fresh peaches.  I cooked them down to a jam like consistency (see bottom for more information).  In short, I had to stop L from eating them because he loved them so much. 

Ingredients:

1/2 cup packed light brown sugar

1 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup rolled oats

1/2 cup butter, softened

1 cup cooked peaches (see below) or other fruit you have in the fridge

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.

Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Cooked Peaches (or other fresh fruit)

Ingredients:

Peaches, peeled and cut into small pieces

A few tablespoons of sugar to taste

1 teaspoon corn starch (if you have a lot of fruit you may need to increase the amount)

Directions:

Cook over low heat until it is the consistency of jam.  I did not mash it but kept the pieces of fruit.  I think it gives a better texture to the oatmeal bar.

Multigrain Waffles

These days when I make things with flour, I like to experiment with different types of flours and whole grains.  My cookbook, good to the grain, has a nice multi grain mix that can be used in the place of some or all of the flour called for in other recipes.  I did just that in my old standby waffle recipe.  This recipe comes from my very first cookbook, The Good Housekeeping Illustrated Cookbook (copyright 1980).  It was given to me by my mother in 1988. A nice way to describe its appearance is well worn.  Not only did I learn to cook from my mother but also from this cookbook.  Every recipe in this cookbook has a picture to go with it.  That enabled me to envision what I was trying to make.  Anyway, that's a different story and maybe I should write about that in another post.  Below is my go to recipe for waffles these days.  One thing to note is that almost no published waffle or pancake recipes call for vanilla but in my book that is the secret ingredient that makes them taste so good!

Dry Ingredients:
1 cup multigrain flour mix (see below or click here)
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients:
2 cups buttermilk (you can also use plain yogurt thinned with some milk)
3 tablespoons vegetable oil (make sure it is a neutral oil)
3 tablespoons milled flaxseed
2 eggs

Multigrain Flour Mix:
1 cup whole wheat flour
1 cup oat flour
1 cup barley flour
1/2 cup millet flour
1/2 cup rye flour

Instructions:
Mix the dry ingredients in one bowl and the wet ingredients in another.  Mix the wet ingredients into the dry ingredients until just incorporated. I usually let the batter sit for a few minutes in order to let the flours absorb some of the moisture.  For the waffle iron, I only spray with a little oil before putting in the first waffle.  For me at least, I don't have any issues with sticking for the rest of that batch.

Also, if we don't use all of the batter, I put the leftover batter in the refrigerator.  When I use it the next day, I whisk in a little more vanilla as it seems to evaporate while sitting in the refrigerator.

Homemade Cereal - Graham Nuts

I loved the idea of making my own cereal at home.  It had never occurred to me that I could do such a thing until I saw it in the cookbook Good to the Grain by Kim Boyce.  In her description of the recipe, she mentions that she found the recipe that inspired this one in an Amish cookbook.  The only thing I changed this time around was to use table salt instead of kosher salt.  I've tried using coarse kosher salt as she recommends in every other recipe but they've all turned out too salty.  MTH refused to eat the pancakes due to the saltiness.  I don't actually think they are saltier than other things I've made.  I just thing the big grains of salt give more of the salty flavor.  Next time I make these, I'll be using cane syrup (homemade in my hometown) instead of the honey

Ingredients:
1 cup graham flour
1/3 cup whole-wheat flour
1/3 cup dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt (she calls for 1/2 teaspoon kosher salt)
1 cup buttermilk
1 tablespoon honey
1 teaspoon pure vanilla extract

Instructions:
Position a rack in the middle of the oven and preheat to 350.  Spray a little oil on to a baking sheet and line with parchment paper.

Whisk the dry ingredients into a large bowl and set aside.

In a small bowl, mix together the buttermilk, honey and vanilla.  Add the wet ingredients to the dry ingredients and mix together to form a batter.

Scrape the batter onto the baking sheet and, using a metal offset spatula, spread the batter evenly across the entire surface of the sheet.

Bake for 30 minutes, rotating the pan halfway through.  Remove the baking sheet from the oven and break off any areas of the cracker that are getting dark or dry, and set them on a rack to cool.  I didn't have any pieces to break off at that point.

Turn the oven down to 250, return the baking sheet to the oven, and bake for 55 to 60 minutes more.  Every 20 minutes, break off any more dry sections and put them on the cooking rack.  While you are doing this, break up the rest of the dough into smaller pieces to encourage the dough to the dry out faster, and return the baking sheet to the oven for the remaining time.

Remove the sheet from the oven when the cracker is mahogany brown and entirely dry.  The all the pieces of the crack cook on a rack.

Set up a food processor with a large hole grate attachment.  Feed pieces of the cracker through the tube at the top and grind into nuts.  Serve with cold milk.  They will store in an airtight jar for one month.

Carrot Muffins

Recipe adapted from Good to the Grain by Kim Boyce

Ingredients:

Streusel Topping:

1/4 cup plus 2 tablespoons spelt flour

2 tablespoons oat bran

2 tablespoons dark brown sugar

1 tablespoon sugar

pinch of salt (recipe calls for 1/8 teaspoon of kosher salt but I found the topping to be too salty with those bigger grains of kosher salt)

3 tablespoons cold unsalted butter, cut into 1/4 inch pieces

Dry Mix:

1 cup spelt flour

3/4 cup all-purpose flour

1/4 cup oat bran

1/3 cup dark brown sugar

1/4 cup sugar

1 teaspoon allspice

1 teaspoon kosher salt (I think the kosher salt is fine here as it is dissolved into the batter; if you do substitute table salt, be sure to use less than a teaspoon; it is not a 1:1 substitution)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 1/2 cups coarsely grated carrots, about 2 medium

Wet Mix:

2 ounces (1/2 stick) unsalted butter, melted and cooled slightly

1 cup buttermilk

1 egg

Directions:

Preheat the over to 350 degrees.  Grease 8 muffin cups and the outer area with 1/3 cup capacity with butter.  If possible, fill alternate cups as these muffins bake out of the cup.

For the streusel topping, measure the flour, oat bran, sugars and salt into a mixing bowl.  Add the butter to the dry mixture.  Rub the butter between your fingers, breaking it into smaller bits.  Continue rubbing until the mixture feels coarse, like cornmeal.  The more quickly you do this, the more the butter will stay solid.

Sift the dry ingredients into a large bowl, puring back into the bowl any bits of grain and other ingredients that may remain in the sifter.  I also sometimes just use a whisk to mix up dry ingredients instead of putting through the sifter.  Stir the carrots into the dry ingredients.

In a small bowl, whisk together the melted butter, buttermilk and egg and whisk until thoroughly combined.  Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.

Scoop the batter into 8 muffin cups, using a spoon or an ice cream scoop.  The batter should be slightly mounded above the edge.  Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.

Bake for 32 to 35 minutes, rotating the pans halfway through.  The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown.  Remove the pans from the oven, twist each muffin out, and place it on its side in the cup to cool.  This ensures that the muffin stays crusty instead of getting soggy.  I think I'll use a cooling rack next time instead.

Also, the book says that these muffins are best when warm from the oven or later that day.  Although they did taste the best that first day, they still tasted good 2-3 days later.  They can also be frozen and reheated.

Whole Grain Waffles

I like to add as much healthy as I can to breakfast. When DS decided he didn't want to eat oatmeal for breakfast anymore, we started doing waffles instead. These have whole wheat flour, wheat germ and milled flax seed. They may not be as light as regular waffles but I think they're pretty good and Logan has consistently eaten them for breakfast for about 3 months now! Adapted from The Good Housekeeping Illustrated Cookbook (1980 edition)

Ingredients:

1 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons milled flax seed
2 tablespoons wheat germ
3/4 teaspoon salt
1/2 cup yogurt ( in a 2 cup or bigger Pyrex)
enough milk to make 2 cups in the Pyrex mention above (your making buttermilk so you could also used buttermilk)
2 eggs
2 teaspoons vanilla
4 tablespoons vegetable oil

Directions:
Whisk together dry ingredients. Whisk together wet ingredients. Whisk wet ingredients into dry ingredients. Follow your waffle iron's instructions.

Apple Upside Down Cake

Found on kitchenmusings.com - Adapted from Rose Levy Berenbaum's recipe in Rose's Heavenly Cakes
http://kitchenmusings.com/2009/10/bring-on-the-apples.html

Apple and Walnut Filling
3 1/4 c sliced apples (about 2 large)
1 t lemon juice, freshly squeezed
1/3 c light brown sugar, firmly packed, divided
4 T unsalted butter, divided
2/3 c pecan halves

One 9×2-inch round cake pan bottom coated with shortening, topped with a parchment round
baking stone optional

Preheat the oven, twenty minutes or more before baking, set an oven rack in the lower third of the oven, set a baking stone, if using, on the rack and preheat the oven to 350F.

Make the apple topping:
In a medium bowl, toss together the apples, lemon juice, and 2 tablespoons of the brown sugar. Allow the mixture to sit for at least 30 minutes or up to 1 1/2 hours. Drain the apples, reserving their liquid.

In a small heavy saucepan, preferably nonstick, melt the butter. Use about 1 tablespoon to coat the parchment-lined bottom and the sides of the cake pan.

Add the remaining brown sugar and the reserved liquid that has drained from the apples to the butter remaining in the saucepan. Bring to a boil, stirring constantly with a light-colored silicone spatula, then stop stirring, but leave the spatula in place to judge the color, and simmer for about 3 minutes, until bubbling thickly and deep amber in color.

Pour this mixture (do not scrape) into the prepared cake pan, tilting to coat the entire bottom. Don’t worry if the mixture hardens; it will melt during baking. Place the apple slices, overlapping slightly, on the bottom and around the sides of the pan. Set aside.

Toast the pecans:
Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely. Chop coarsely and set aside.

Batter
3 large egg yolks, at room temperature
1/2 c Greek yogurt, divided
1 1/4 t pure vanilla extract
1 1/3 c all purpose flour, sifted into the cup and leveled off
3/4 c superfine sugar
3/4 t baking powder
1/4 t baking soda
1/4 t salt
9 T unsalted butter

Mix the liquid ingredients. In a medium bowl, whisk the yolks, 2 tbs. of the yogurt, and the vanilla just until combined.

Make the batter:
In a bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining yogurt. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, drop the batter in big blobs on top of the apples. then smooth the surface evenly with a small offset spatula while keeping the apples in an attractive pattern.

Bake the cake:
Place the pan in the oven on the stone, if using it. Bake for 35 to 45 minutes, or until golden brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when pressed lightly in the center.

Unmold and cool the cake:
Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake at once onto a serving plate. Leave the pan in place for 1 to 2 minutes before lifting it off. If any apple slices have stuck to the pan, use a small metal spatula to place them back on the cake. Scatter the toasted pecans on top. Serve warm or room temperature.

Orange Sugar Cookies with Chocolate Fondue (About 1 1/2 hours)

One of the cookies that I've made for the past 3 Annual H Christmas Parties is the Orange Sugar Cookie. The recipe actually calls for lemon zest and lemon juice but I thought that the orange flavor would be awesome with the dark chocolate fondue that I serve at the party. I also made marshmallows and cut up fruit for dipping in the chocolate. Here are the sugar cookie and chocolate fondue recipes:

Orange Sugar Cookies
Adapted from Martha Stewart Christmas

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated orange zest, plus 1 tablespoon fresh orange juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Granulated sugar

1. Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
2. Put sugars and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the orange juice. Reduce speed; gradually add flour mixture, and mix until just combined.
3. Scoop dough using a scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with wet fingers. Sprinkle tops with granulated sugar
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Chocolate Fondue
From Epicurious
1 cup premium cocoa powder (Valrohna or Scharffen Berger), sifted
1 1/4 cups spring water
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces (premium) semi-sweet chocolate, chopped

Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.