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Old 01-15-2007, 05:41 PM   #31
herbalwriter
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Default Re: Desserts

OH

MY

GOODNESS.

Those are the most fabulous cookies/macaroons I have ever tasted. I added coconut and it worked beautifully. I also added some vanilla and upped the almond ext. a bit. I LOVE these! And I love how they are a springboard recipe, too - I could add anything from dates to chopped marischino cherries to these.

I made half the recipe and only baked one batch, refrigerating the rest of the dough. I am so tempted to bake the rest right now, because the ones we made are all gone!! Ds loved them, too, and they are almost all oatmeal so I didn't feel too guilty. Thanks for this recipe!!!!!
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Old 01-15-2007, 06:24 PM   #32
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Default Re: Desserts

Quote:
Originally Posted by Leah
I made half the recipe and only baked one batch, refrigerating the rest of the dough. I am so tempted to bake the rest right now, because the ones we made are all gone!! Ds loved them, too, and they are almost all oatmeal so I didn't feel too guilty. Thanks for this recipe!!!!!
I'm so glad you liked it. I have never added anything to them, although I have considered it. I think you should bake the rest soon, as it has raw eggs in it. JMO. Did you cut the sugar? I have a batch ready to add the eggs and bake, and dh told me to use only 1 and a 1/2 cups of sugar. I hope it turns out good. That will make it even more healthy, to cut the sugar a bit. I'll add some vanilla and up the almond a bit too, thanks for the tip. I had also considered that, but chickened out. How much vanilla did you add? 1 tsp?
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Old 01-15-2007, 07:14 PM   #33
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Default Re: Desserts

I eyeballed the vanilla because I am One of Those Cooks Who Neglects to Measure (and finds it easier with little hands helping me just top dump and run, ha ha). But I am going to guess a tsp., and it was half the recipe. I upped the salt a teeny bit, too. But I am like that.

I bet they would be good with less sugar. And if you added dates or mar. cherries you could probably cut the refined sugar in half.

And yes, if we don't bake them by tomorrow eve. I will freeze the batter.

I also love how they taste buttery, but I used safflower oil in them.
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Old 01-17-2007, 11:05 PM   #34
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Default Re: Desserts

Ok, I did some experimenting with them and figured out a few things.

1. If you use the 5 minute oatmeal, instead of the 1 minute, they seem to be crunchier. I prefered them chewy, dh likes them crunchy.

2. Don't cut the sugar too much, it is what holds them together. You can try one cup, but I'm afraid to. I used 1.5 and it was fine.

3. They may have been crunchy because I over cooked them, but they seemed to need it. I need to experiment more.

4. Chocolate chips are ok in them, but Craisins are great!!!

5. I made 5 doz with the 4 cups of oatmeal.
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Old 01-19-2007, 06:38 PM   #35
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Default Re: Desserts

You know, we made them again today from the frozen batter, and I realized what you posted - the sugar holds them together so you really can't cut it too much.

I love those great points! I like them crunchy and I think ds likes them any way he can get them. I use 5 min. oatmeal.

Craisins would be great in those! Thanks for the tips!!
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Old 03-30-2007, 01:39 PM   #36
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Default Re: Desserts

I was playing in the kitchen and craving oatmeal cookies. I like mine crisp on the edges and still moist in the middle.
Here's what I came up with. Hope you enjoy them as much as we did in the 15 minutes it took to almost devour them all

Orange/coconut oatmeal cookies
3/4 c shortening
1 1/4 c packed brown sugar
1 egg
1/3 c coconut milk
1 1/2 t. vanilla
1/2 t. orange oil (or 1/4 t for more mild flavor)
3 c oats
1 c whole wheat flour
1/2 t. baking soda
1/4 t. cinnamon
(I also add chopped dark chocolate, coconut flakes would also be yummy. or substitute orange oil for some orange zest for a more subtle taste)

Preheat ovento 375 degrees. You will need 3 ungreased cookie sheets.
Cream shortening and sugar until light and fluffy.
Beat in egg.
Alternate adding in the rest of the wet and dry ingredients. Finishing with dry.

Drop in about 1 tsp. sized balls and flaten a bit with fingers to get desired thickness. They will flatten a bit but wont spread out much. Bake 10 minutes. If you like them just chewy remove when the bottom starts browning. If you like crisp edges remove when edges are browned. If you like crisp cookies remove when they are browned.
These can be made into larger sized deli style cookies by just making them larger but keeping the sane thickness desired.
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Old 12-17-2007, 02:36 PM   #37
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Default Re: Desserts

soynut fudge, part two


I found a recipe that dh fell in love with - and he doesn't even have a sweet tooth shifty

One can of frosting

One jar of peanut butter (or in our case, soynut butter)

Powdered sugar.

A pan.

Dust bottom of pan with powdered sugar.

Put equal amounts frosting and peanut butter in *separate* bowls.

Nuke the frosting on high for one minute.

Nuke peanut butter on high for one minute.

Dump into one bowl together, use the electric mixer or whip by hand until it firms. (about 45 seconds w/our mixer).

Pour into pan, smooth, and dust w/powdered sugar.

Let cool for 5 minutes, and try not to eat the whole pan at once shifty

Seriously - it makes a yummy and quick and not-too-sweet fudge
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Old 11-11-2009, 12:08 PM   #38
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Default Re: Desserts

My husband's favorite, and my favorite because it's so easy and so decadent:

Chocolate Mousse
serves 4

2/3 c semisweet chocolate chips (I use Ghirardelli 60% cacao)
1/4 t salt
2 T water
4 eggs, separated
1 t vanilla extract
3/4 c whipping cream, divided
1 t sugar
1/8 t cinnamon
1/8 t nutmeg

Put chocolate chips, salt, and water in saucepan over low heat, until chocolate is melted. Remove from heat. Mix egg yolks and vanilla extract into chocolate.

Whip up 1/2 c of whipping cream. Fold into chocolate mixture. Spoon into 4 teacups or ramekins and chill.

Whip remaining 1/4 c whipping cream, along with sugar, nutmeg, and cinnamon. Top each mousse with a teaspoon of whipped cream and serve with coffee.
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Old 02-15-2010, 06:47 AM   #39
WI Mama05
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Default Re: Desserts

Heaven on Earth (easily adjusted for allergies!)
You can sub margarine for the oil and sweetened condensed milk for the coconut milk

2 cups prepared chocolate chips cookies (made to your specific allergy needs), chopped finely
1/4 cup coconut oil (or margarine)
14 oz sweetened condensed coconut milk (6 c coconut milk and 1 c sugar simmered down to 2 c --- 14 oz is a little less than 2 c - using the full 2 cups will work, but it will be more liquid and gooey )
1 heaping cup chocolate chips
1 cup coconut flakes

1)Heat oven to 350.
2)Melt the coconut oil in the bottom of a 9X13 pan in the oven.
3)Spread most of the chocolate chips (save some for the top) on top of the melted oil.
4)Spread the cookie crumbs on top and pour on the sweetened condensed milk.
5)Top with the coconut flakes and sprinkle with remaining chocolate chips.
6)Bake 20-25 mintutes

Slice into individual peices and enjoy(yummolicious)! Freeze in individual servings....SO GOOD right from the freezer, like a CANDY BAR!
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Old 03-30-2017, 02:05 AM   #40
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Default Re: Desserts

http://allrecipes.com/recipe/7540/bu...cinnamon-cake/ I made this one a couple of weeks ago and we're still eating it (I had to double recipe so there was plenty for everyone). I personally think it's delicious and I haven't had any complaints from the children or my husband, so it's made my recipe notebook.
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