From my friend, Patti, who calls these one bowl cookies, and they are! So easy, so good.
1 stick butter
1/2 c. firmly pressed brown sugar
1/2 c. sugar
1 egg
1 tsp vanilla
mix together the above then add to the mix:
1 c. flour
1 c. quick oats
1/2 tsp baking soda
1/2 c. chopped walnuts
12 oz semisweet chocolate chips (you could skimp here but don't!)
1/2 c. shredded coconut (optional)(if adding coconut maybe a tiny bit more liquid)
1/4 c. raisins (optional)
Bake at 375° for 10 minutes
Monday, December 20, 2010
Hope's Chocolate Tofu Pie
1 1/2 c. mac nuts (raw, chopped)
1/2 c. dried cherries (chopped) (use food processor for nuts and cherries)
16 oz package Azumaya Silken Tofu (drained (more tofu= stiffer; less tofu=softer)
16 ounces good quality semi-sweet or bittersweet chocolate (<60%) cut into small pieces
2-4 Tbsp sifted powdered sugar, if desired
2 tsp pure vanilla extract
Alternate Crust:
1 1/4 c. almond meal
1/3 c. or less melted butter
3 Tbsp sugar
Mix, press into pan, bake at 350° for 10 minutess
Whipped cream , crumbs of crust
Instructions:
Press crust mixture into bottom and sides of a 9" x 1/2" tart pan with removable bottom or springform pan or regular pie pan. Bake for 350° for 15 minutes.
Filling:
Microwave chocolate in microwavable bowl on medium-high for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.
Turn mixture into crust. Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving.
1/2 c. dried cherries (chopped) (use food processor for nuts and cherries)
16 oz package Azumaya Silken Tofu (drained (more tofu= stiffer; less tofu=softer)
16 ounces good quality semi-sweet or bittersweet chocolate (<60%) cut into small pieces
2-4 Tbsp sifted powdered sugar, if desired
2 tsp pure vanilla extract
Alternate Crust:
1 1/4 c. almond meal
1/3 c. or less melted butter
3 Tbsp sugar
Mix, press into pan, bake at 350° for 10 minutess
Whipped cream , crumbs of crust
Instructions:
Press crust mixture into bottom and sides of a 9" x 1/2" tart pan with removable bottom or springform pan or regular pie pan. Bake for 350° for 15 minutes.
Filling:
Microwave chocolate in microwavable bowl on medium-high for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.
Turn mixture into crust. Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving.
Hope's Perfect Quiche
Book Group Quiche
Crust:
1 1/2 c flour
1/2 tsp salt
1/2 c chilled butter or shortening or half each, cut in pieces (use butter)
3 Tbsp ice water
Combine flour and salt in a bow. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly course. Add water, 1 T at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in a food processor. Use the pulse button just to make the dough look like cornmeal. Add water slowly until dough begins to pull away from sides of bowl). Be careful not to overwork the dough. Roll out and place in pie dish...or press dough into dish using your fingers...dip your hands in flour if dough sticks to you hands while pressing.
Preheat oven to 375°
Filling:
Line bottom of pan with grated Swiss cheese (or Jarlsburg), just enough to cover bottom crust. Sauté 1/2 onion chopped, 3 mushrooms chopped in 1 T butter.When onions and mushrooms are soft, add about 1 cup fresh spinach and continue to saute until spinach is wilted. All liquid should be sautéed away by now, if not, drain liquid before spreading veggies on top of cheese.
In food processor or mixing bowl combine 1 can evaporated milk and 2 large eggs (or 3 medium). Blend well, season with salt and pepper. Pour egg/milk mixture over veggies, sprinkle grated nutmeg on top, or paprika.
Bake at 375° for 30-35 min. (Up to 400° for last 10 minutes) or until a knife inserted int he middle comes out clean.
Crust:
1 1/2 c flour
1/2 tsp salt
1/2 c chilled butter or shortening or half each, cut in pieces (use butter)
3 Tbsp ice water
Combine flour and salt in a bow. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly course. Add water, 1 T at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in a food processor. Use the pulse button just to make the dough look like cornmeal. Add water slowly until dough begins to pull away from sides of bowl). Be careful not to overwork the dough. Roll out and place in pie dish...or press dough into dish using your fingers...dip your hands in flour if dough sticks to you hands while pressing.
Preheat oven to 375°
Filling:
Line bottom of pan with grated Swiss cheese (or Jarlsburg), just enough to cover bottom crust. Sauté 1/2 onion chopped, 3 mushrooms chopped in 1 T butter.When onions and mushrooms are soft, add about 1 cup fresh spinach and continue to saute until spinach is wilted. All liquid should be sautéed away by now, if not, drain liquid before spreading veggies on top of cheese.
In food processor or mixing bowl combine 1 can evaporated milk and 2 large eggs (or 3 medium). Blend well, season with salt and pepper. Pour egg/milk mixture over veggies, sprinkle grated nutmeg on top, or paprika.
Bake at 375° for 30-35 min. (Up to 400° for last 10 minutes) or until a knife inserted int he middle comes out clean.
Tuesday, August 31, 2010
Fruit Cobbler
Toss 4-5 cups of fresh fruit with 1/2 c sugar, 1 Tbsp corn starch and a little grated lemon zest. Use an 8x8" pan or individual dishes and back the fruit at 375° for 25 min. Meanwhile whisk together:
1 1/3 c. flour
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
Cut in 1/4 c cold butter
2/3 c buttermilk
You can use a food processor to add the butter and buttermilk. While the fruit is still bubbling add dough in clumps to fruit. Raise oven to 425° Sprinkle top with cinnamon sugar (2 tsp) and bake for 20 min.
1 1/3 c. flour
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
Cut in 1/4 c cold butter
2/3 c buttermilk
You can use a food processor to add the butter and buttermilk. While the fruit is still bubbling add dough in clumps to fruit. Raise oven to 425° Sprinkle top with cinnamon sugar (2 tsp) and bake for 20 min.
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