This tasty cookie packs a lot of “good for you” stuff. It’s
a wonderful cookie to pack for a breakfast picnic or a snack. We like to have
it on hand when we have business people that are in a big rush to get going.
Yields: 18 - 20 3½“ cookies
1 cupunbleached flour
1cupwhole wheat flour
1 cupunsalted butter, (2 sticks), at room
1 ½cupslight brown sugar, packed
2large eggs, at room temperature
2tsp.pure vanilla extract
1tsp.pure almond extract
2cupsrolled oats (old fashioned)
1 ½ cuptoasted almonds, copped
1 ½ cupdried prunes, chopped into ¼ inch pieces
Preheat oven to 300 degrees.
In a large bowl mix first 5 ingredients.
Remove 2 tablespoons and set aside in a small bowl.
Sprinkle the 2 tablespoon of reserved flour over the chopped
prunes and mix well and set aside. (Prunes are stick in this helps to keep them
separated when mixing into the other ingredient.)
In the bowl of a standup mixer cream butter and light brown
sugar on high speed, a minute or two. When fluffy add eggs one at a time,
mixing well between each addition. Add both extracts and mix well again.
Mix oats into flour mixture.
Remove bowl from mixer and add flour mixture. With a large
spatula fold dough gently until barely mixed.
Add toasted almonds and prepared prunes and mix until well
Use a 3 inch ice cream scoop to make cookie balls.
At this point they can be frozen for a later use.
To bake them off, arrange cookies on a cookie sheet 2 inches
apart and bake for 20 min.
Your taste buds will say "Good Morning"!
It's Dijon Eggs!
This recipe is so versatile and has such a great flavor! I have to admit that this is one of my absolute favorite breakfasts. And I would love to give credit where credit is due but frankly, we have been making this for so long, I don't remember where the idea came from.
We often double and triple the recipe depending on how big the guest list is. It only gets better!
1 cup half and half
1/2 tsp salt
1/4 tsp pepper
2 Tablespoons good Dijon mustard
3/4 cup sour cream
2 cups Cheddar cheese, shredded
Vegetables of choice
Preheat oven to 375.
Mix half and half, salt, pepper, mustard and sour cream. Set aside.
Grease a pie plate and spread the Cheddar cheese over the bottom.
Pour one half of the blended ingredients (half and half etc) over the cheese.
Beat the eggs well and add any vegetables that you choose (spinach, tomatoes etc).
Pour the eggs and vegetables over the mixture.
Pour remaining half of blended mixture over the top of the eggs.
(At this point, you can cover and refrigerate all night to bake in the morning).
Bake for approximately 30 minutes until the mixture is set.
There are as many latke recipes as there are Jewish mothers!
Note: When you make the latkes, your house will smell like them for several days. It's a good idea to make them when you aren't expecting guests.
Makes approximately 40 mini-latkes
1 medium onion, grated
5 or 6 potatoes (a firm potato such as Russett)
2 teaspoons lemon juice
1/3 cup matzo meal (in the Jewish food section at the supermarket or use all-purpose flour)
3 eggs, lightly beaten
Kosher salt and pepper to taste
Canola oil for frying
Homemade applesauce and/or sour cream
Cut the unpeeled potatoes in half and parboil them for 10 minutes. They should still be quite firm and not mushy.
Grate the potatoes in a food processor, and then drain them.
Mix the potatoes and onions in a medium bowl. Add the lemon juice, matzo meal, salt and pepper. Then add the eggs and stir to combine.
In a large heavy skillet, heat 1/4 inch of oil over medium-high heat.
Spoon mounds of the mixture into skillet (a couple of tablespoons for mini-latkes and four tablespoons for larger ones.
Flatten the latkes slightly with a metal spatula and fry the latkes until they are golden brown on each side.
Transfer the latkes to paper towels.
At this point, we freeze them on a cookie sheet. Once they are frozen, we transfer them to a plastic freezer bag. They keep for several weeks.
When you want to serve them, preheat the oven to 450 F. Place the latkes on a cookie sheet and crisp them for 5-10 minutes.
Serve with homemade applesauce and/or sour cream
All credit here goes to one of my favorites, Ina Garten, The Barefoot Contessa.
As you probably know by now, our sideboard in the Dining Room holds a selection of homemade desserts each night.
A couple of months ago, macaroons crossed my mind and I wondered why I had never served them. In looking for a good (and yes, pretty easy) recipe, I came across The Barefoot Contessa's.
Couldn't be easier and certainly couldn't be better.
It is so easy to always have these ingredients on hand and I can have them in the oven in no time at all. The fact that they smell glorious as they're baking is just a bonus!
14 ounces sweetened shredded coconut
14 ounces (1 can) sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 (If I'm doing other cookies at the same time, I always back them at 300 for twenty (20) minutes. This works beautifully with the macaroons as well).
Combine the coconut, the condensed milk and vanilla in a large bowl.
Whip the egg whites and the salt on high speed in a separate bowl until they form medium-high peaks.
Carefully fold the egg whites into the coconut mixture.
We always use parchment paper here (we buy it by the 1000 sheet box). Line your baking sheets with parchment and drop by spoonful.
Bake, cool and enjoy!