Wednesday, April 30, 2014

Breakfast Recipes| Peach Cobbler

6-8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter, melted
  • 1 can (16 ounces) sliced peaches, drained
  • 1-1/4 cups sugar, divided
  • (add 1/4 teaspoon cinnamon to the 1/4 cup sugar, to sprinkle)
  • 1 cup All-Purpose Flour
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla 

Directions

  • Pour butter into a shallow 2-qt. baking dish; set aside. Drain
  • peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches
  • and juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar,
  • flour, milk, baking powder and salt; mix well. Pour over butter in
  • baking dish. Spoon hot peaches over batter. Sprinkle with remaining
  • sugar. Bake at 400° for 25 minutes or until cake tests done.
  • Serve warm. Yield: 6-8 servings.

Wednesday, April 9, 2014

Chewy Oatmeal Raisin Cookies | Fun Snacks

Chewy Oatmeal Raisin Cookies

Oatmeal cookie are my favorite cookie, they taste perfect! So, I will have to share this recipe with everyone! : )





Ingredients

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened (unsalted, or salted)
3/4 cup sugar
2
tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

Directions

Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.


http://1.bp.blogspot.com/-y5MKOcDDP-k/U0Xc53MSlUI/AAAAAAAAACo/KD3-EwMzn-I/s1600/oatcookies.jpg



Sunday, April 6, 2014

Chocolate Chip Cookies | Fun Snacks

Chocolate Chip Cookies 

Our family has used this Chocolate Chip Cookie recipe for as long as I can remember. I like it because it is easy and it always tastes great! Sometimes your cookies may not come out looking like the ones in the photos below, but don't worry, that's normal... : )
________________________________________________________________________________________________

Cream: 1/2 cup butter

Add gradually and beat until creamy:  
1/2 cup brown sugar
1/2 cup white sugar

Beat in:
1 egg
1/2 teaspoon vanilla

Sift and Stir in:
1 cup, plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Stir in:
1/2 cup nuts (chopped)
1/2 cup Chocolate Chips

Cooking time and directions:
Drop batter from teaspoon onto greased cookie sheets.
Bake at 375°F, for 8-10 minutes 

Thursday, April 3, 2014

Scones | Breakfast Recipes

Scones

These blueberry scones are the best! They go best with a cup of freshly brewed coffee or tea. : )

(*Remember that you can use whatever fruits you want, dry or not, it doesn't make that big of a difference; just make sure you don't add extra liquids.)

Heat oven to 375° degrees.

Combine: 2 cups all-purpose flour, 1/4 cup sugar, 2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine 1 egg (beaten) 1/2 cup half and half, 1/3 cup dried cherries, 1/3 cup flaked coconut and 1 teaspoon grated lemon peel.


Add flour to mixture.

Stir just until moistened.

Turn dough onto lightly floured surface and knead lightly 8-10 times. Pat dough into 7 inch circle.

Place onto greased baking sheet. Cut into 8 wedges. (Do not separate) Sprinkle with 1 Tablespoon coarse sugar.

Bake for 20-25 minutes or until golden brown. Let scones cool for 15 minutes. Cut wedges apart; remove from baking sheet.