Today I made Chocolate Oat Toffee Pieces!
4 1/2C quick oats, 1C brown sugar, 3/4C butter, melted, 1/2C corn syrup, 1/2t salt, 12 oz chocolate chunks or chips
Preheat oven to 400F. Mix all ingredients except for chocolate chunks or chips.
Press firmly into greased jelly roll pan. Bake 18 minutes or until lightly browned. Remove from oven and sprinkle evenly with chocolate chunks or chips. Let stand for 10 minutes.
Spread chocolate over toffee.
Cool completely. Break into pieces.
Today I made Coconut Bread!
2 eggs, 1 1/4C milk, 2 1/2C flour, 2t baking powder, 1/2t salt, 2t cinnamon, 1C plus 1t superfine sugar, 2C shredded, sweetened coconut, 1/3C butter, melted
Preheat oven to 350F.
Whisk eggs and milk.
Stir in sugar, then coconut.
Make a well in the center and pour in egg mixture. Stir until just combined. Add butter and stir until just smooth. Do not overmix. Pour into a greased and floured loaf pan.
Bake 1 hour or until toothpick comes out clean.
Cool 10 minutes, then transfer to wire rack. Ice if desired. Mix 2T milk and stir in powdered sugar (about 2C) until smooth. Add sprinkles if desired.
Today I made Butterscotch Sour Cream Cookies!
1/2C butter, 1 1/2C brown sugar, 2 eggs, beaten, 2 1/2C flour, 1/2t baking powder, 1t baking soda, 1/2t salt, 1C sour cream
Cream butter, sugar and beaten eggs.
Mix dry ingredients. Add them alternately with sour cream.
Chill dough 2 hours. Preheat oven to 400. Drop by tsps onto greased cookie sheets.
Bake 15 minutes or until bottoms are lightly browned.
Today I made Mint Chocolate Cookies!
2C flour, 1/4C cornstarch, 6T cocoa, 1/2t salt, 1C sugar, 1/2C butter, 1/3C milk, 1t peppermint extract
Whisk dry ingredients except for sugar.
In separate bowl, cream butter and sugar.
Stir in milk and extract. Gradually blend in dry ingredients. Shape dough into logs, wrap in plastic and freeze for 2 hours or more. Preheat oven to 375F.
Slice dough into 1/4″ rounds and place on greased cookie sheets 1″ apart. Bake 13-15 minutes or until firm.
Today we made French Toast Pudding!
1 lb loaf cinnamon raisin bread, diced, 1/3C cream cheese, diced, 1C peeled and chopped apples, 4 eggs, 1 1/2C milk, 1T butter, melted, 1/4C maple syrup
Spread out half the diced bread in a greased 9″X13″ pan.
Sprinkle cream cheese over it. Then sprinkle on apples.
Sprinkle on remaining bread.
In bowl, whisk together eggs, milk and maple syrup. Stir in melted butter.
Pour over bread mixture.
Cover with plastic wrap. Press mixture firmly into pan. Chill 2 or more hours.
Preheat oven to 325F. Bake 40 minutes or until lightly browned.
Cool 10 minutes before serving.