recipe ideas | Imamother

OOTBubby

Sun, Sep 23 2012, 12:30 pm

Ranger Cookies

1 cup margarine (2 sticks)
1 cup granulated sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup quick oatmeal
1 cup rice krispies
1 cup coconut
2 cups flour

Preheat oven to 350. Cream margarine. Add sugars. Add egg. Add soda, powder, and salt, then everything else. Bake for 15-20 minutes.

OOTBubby

Sun, Sep 23 2012, 12:35 pm

Oatmeal Snickerdoodles

From: Maida Heatter’s Book of Great Cookies

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 lb. (2 sticks) margarine
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 eggs
1-1/2 cups old-fashioned or quick-cooking oatmeal

Adjust two racks to divide the oven into thirds and preheat to 400 degrees. Cut aluminum foil to fit cookie sheets.
Sift together the flour, baking soda, salt, and cinnamon and set aside. In the large bowl of an electric mixer cream the margarine. Add the vanilla and sugars and beat well. Add the eggs one at a time and beat well. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed. Stir in the oatmeal.
Place by rounded teaspoonfuls 2 inches apart on the cut foil.
Topping:
2 tablespoons granulated sugar
2 teaspoons cinnamon

Stir the sugar and cinnamon together well and, with a teaspoon, sprinkle it generously over the cookies.
Side cookie sheets under the foil. Bake the cookies for 10 to 12 minutes, reversing sheets top to bottom and front to back as necessary to insure even browning. Bake until the cookies are browned all over, including the centers.
Let cookies stand on the sheets for a few seconds until they are firm enough to transfer. Slide the foil off the sheets and with a wide spatula transfer to racks to cool.
Store airtight. Yields 54 cookies.

OOTBubby

Sun, Sep 23 2012, 12:35 pm

Plain Old-Fashioned Sugar Cookies

From: Maida Heatter’s Book of Great Cookies

3¼ cups sifted all-purpose flour
2½ teaspoons double-acting baking powder
scant ½ teaspoon salt
6 ounces (1½ sticks) margarine
1½ teaspoons vanilla extract
1½ cups sugar
2 eggs
1 teaspoon Coffee Rich
additional sugar for topping

Sift together the flour, baking powder and salt and set aside. In the large bowl of an electric mixer, cream the margarine. Add the vanilla and sugar and beat well. Beat in the eggs one at a time and then add the Coffee Rich. On low speed gradually add the sifted dry ingredients, scraping the bowl as necessary with a rubber spatula and beating only until thoroughly mixed.
Divide the dough in two and wrap each half separately in wax paper or aluminum foil. Chill the dough in the refrigerator for 3 hours or longer if you wish. (Chilling the dough in the freezer makes it too hard to roll.)
Adjust two racks to divide the oven into thirds and preheat to 400 degrees.
Place one piece of dough on a lightly floured pastry cloth. Turn it over to flour all sides and form it into a ball. With a floured rolling pin, roll the dough to the desired thickness. For very large cookies, cut with a plain round 4-inch cookie cutter.
With a wide metal spatula transfer the cookies to ungreased cookie sheets. If the cookies are large and thick, place them 1½ to 2 inches apart. They may be closer if they are small and thin.
Sprinkle the tops of the cookies generously with sugar.
Bake until the cookies are lightly browned, reversing the position of the sheets top to bottom and front to back as necessary during baking to insure even browning. large, thick cookies will need to bake for 10 to 12 minutes.
With a wide metal spatula transfer the cookies to racks to cool. Yields 20 extra-large cookies.

OOTBubby

Sun, Sep 23 2012, 12:36 pm

Vanilla Rugelach

8 cups flour
1 lb. margarine
4 eggs
6 tbsp. sugar
2 oz. dry yeast (2½ tbsp. or one 3-strip)
11/2 cup warm water
1 tbsp. salt

Dissolve yeast and sugar in warm water and set aside. Combine flour and salt and then cut margarine into flour mixture. Add yeast mixutre, then mix in eggs. Knead to make a smooth dough. Let rise for one hour.

Cut dough into 8-9 balls. Roll out one ball at a time and cut into 12 triangles. Roll each triangle up (there is no filling).

Preheat oven to 375. Put rugelach on baking sheet, brush with beaten egg and bake for 20-30 minutes until ight brown.

Syrup:
4 cups water
3 cups sugar
1/2 cup lemon juice
1 tablespoon vanilla extract

Bring syrup ingredients to boil and remove from fire. Dip baked rugelach into syrup holding under liquid to fully coat (maybe 20 seconds each). Remove with slotted spoon, placing on waxed paper until fully cooled.

OOTBubby

Sun, Sep 23 2012, 12:37 pm

Aspen Oatmeal Bars

From: Maida Heatter’s Book of Great Cookies

¼ lb. (1 stick) margarine
1 cup brown sugar, firmly packed
1 teaspoon baking powder
scant ¼ teaspoon salt
2 cups old-fashioned or quick-cooking oatmeal

Adjust a rack to the center of the oven and preheat to 350 degrees. Grease an 8-inch square tt pan.
Place the margarine and sugar in a medium-size saucepan. Stir over moderate heat until melted.
Remove the pan from the heat. Through a fine strainer add the baking powder and stir until smooth. Stir in the salt and the oats. It will be a thick mixture.
Turn the dough into the greased pan. Use your fingertips and the palm of your hand to press the dough into a smooth, compact layer.
Bake for 25 minutes. The cake will still be soft but it will harden as it cools. Do not bake any longer.
While the cake is still warm cut around the sides to release but then let the cake finish cooling in the pan.
With a small, sharp knife cut the cake into quarters. With a wide metal spatula transfer the quarters to a cutting board. Cut each quarter into 6 bars. Yields 24 small bars.

OOTBubby

Sun, Sep 23 2012, 12:37 pm

Coconut-Brown Sugar Squares

Crust:
1 cup shortening or margarine
1 cup brown sugar, packed
2 cups flour

Cream shortening with sugar, blend well. Add flour, mix well. Spread in ungreased 9 x 13 inch pan. Bake at 300-degrees for 25 minutes.
Topping:
2 cups brown sugar, packed
4 eggs, beaten
¼ cup flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
1 cup coconut
2 cups chopped nuts

Combine sugar and eggs, beat well. Add flour, baking powder and salt. Stir in remaining ingredients.
Pour this over cake layer and bake at 350-degrees for 30 minutes. Cool in pan and cut into squares.

OOTBubby

Sun, Sep 23 2012, 12:38 pm

Raspberry Streusel Bars

From Mishpacha Family First

Dough
3 cups flour
3/4 cup brown sugar
1/2 cup white sugar
3/4 cup oil
1 cup oats
2 tsp. baking powder
pinch of salt
2 extra large or 3 medium eggs

Filling
Raspberry jam, preferably seedless
(100% spreadable fruit is best)
2 generous handfuls chocolate chips
2 generous handfuls shredded, sweetened coconut

Preheat oven to 350. Mix all dough ingredients in mixer. Press half into a 10 x 15 baking pan (rimmed cookie sheet or jelly roll pan) lined with parchment paper. Bake for 12 minutes. Remove from oven and spread raspberry jam over crust. You may need to first soften jam by mashing well with fork or in the microwave or mixing with a little hot water to reach spreadable consistency. Sprinkle chocolate chips and coconut over jam. Crumble or grate remaining dough on top. Bake for another 20 minutes. Cool slightly and cut into squares.

Note: You can use any fruit-flavor jam, but raspberry is recommended. Also the number of eggs may vary according to the type of flour used. The main thing is that the dough just holds together. (If you have large eggs, use 3, but beat one and remove around a tablespoon). If dough is too sticky it is very hard to spread in the pan (in that case, spread with your hands and spray your hands with Pam).

OOTBubby

Sun, Sep 23 2012, 12:38 pm

Lemon Bars

3/4 cup shortening
1/3 cup confectioners sugar
1-1/2 cups flour

Mix together (will be sticky). Put into 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes or until golden.
Top Layer:
3 eggs
1-1/2 cups confectioners sugar
3 tablespoons flour
1/3 cup lemon juice

Beat eggs and sugar, add the rest. Pour over crust and bake.
After baked, put powdered sugar on top.