Cranberry-Chocolate-Oatmeal Cookies

Cranberry-Chocolate-Oatmeal Cookies /makes about 3 dozen

Served at the 2014 Christmas Workshop

Contributed by Suzan Haeni

Oven 350 degrees

In the first bowl:

  • I stick of butter
  • 6 T of grape seed Oil
  • 2/3-cup dark brown sugar
  • ½-cup granulated white sugar

Cream together

  •  Add 2 eggs and 2T vanilla

Stir well

In the second bowl (a large bowl to accommodate all the cookie batter):

  • 3 cups of old fashion Oats
  • 1-½ cups of oat flour (or white flour)
  • 1 T of baking soda
  • 2T of ground cinnamon
  • Dash of Nutmeg
  • Combine the ingredients
  • Add:
  • 1 cup dried cranberries
  • 2/3 cup of chocolate chips (dark chocolate chips are great in this recipe)

Spoon on in tablespoon balls/ twelve to a large cookie sheet / 10 to a regular cookie sheet.

Bake 11 minute to 12minutes

Cool on a baking rack

Enjoy

Pecan Sandies Cookie Recipe

Pecan Sandies Cookie Recipe from Robin Brennan

2 cups butter
2/3 cup white sugar
4 t. water
4 t. vanilla
4 cups sifted flour
2 cups chopped pecans
Sifted powdered sugar (uses a lot)

Cream together butter and sugar until smooth

Beat in water and vanilla

Mix in flour and pecans until well blended

Cover dough and chill at least 4 hours (can be chilled overnight)

Shape dough into small walnut sized balls or crescents

Place 2” apart onto cookie sheet

Bake for 18-20  minutes

Roll in powdered sugar while still warm

Preheat oven to 325 degrees                  Makes 116

Mushroom and Fontina Quiche

To view this recipe online please visit the Epicurious website here.

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

Ingredients

  • 1 refrigerated pie crust (half of 15-ounce package)
  • 2 tablespoons (1/4 stick) butter
  • 2/3 cup chopped shallots (about 3 medium)
  • 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
  • 4 large eggs
  • 2/3 cup half and half
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

Preparation

Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Per serving: 316.10 kcal calories, 63.4 % calories from fat, 22.27 g fat, 9.25 g saturated fat, 145.41 mg cholesterol, 17.51 g carbohydrates, 0.88 g dietary fiber, 3.24 g total sugars, 16.6 g net carbohydrates, 11.99 g protein
Nutritional analysis provided by Bon Appétit

 

Mixed Green Salad with Oranges, Dried Cranberries and Pecans

To view this recipe which we enjoyed at our Centerport Garden Club meeting please visit the Epicurious website here.

Ingredients

  • 1 cup plus 3 tablespoons orange juice
  • 6 tablespoons dried cranberries
  • 3 1/2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon grated orange peel
  • 6 cups mixed baby greens
  • 3 oranges, peel and white pith removed, segmented
  • 3/4 cup pecans, toasted

Preparation

Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.

Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Place greens in large bowl. Toss with 2/3 of dressing. Divide greens among 6 plates. Add orange segments to bowl; toss with remaining dressing. Top salads with orange segments and pecans.

Notes: (I could only find sweetened dried cranberries when I went shopping right after Thanksgiving.  Didn’t seem to be a problem.  My cohort got smart and bought mandarin orange slices instead of peeling fresh ones.  However, it took me 3 to 4 oranges to get the right amount of grated orange peel to triple the recipe successfully.)