Recipes

Grandma Handy's Oatmeal Cookies Recipe

Ingredients

1 cup shortening
1 cup brown sugar
1 cup sugar in the raw (or, white sugar)
2 eggs well beaten
1 Tablespoon pure vanilla extract
1 1/2 cup white flour
1 tsp sea salt
1 tsp baking soda (without alum)
1 Tablespoon cinnamon
3 cups old fashioned rolled oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts or peacans (use 1/2 cup if using raisins or chocolate chips)
1 cup raisins (optional) or 1 cup of chocolate chips

Method

1 Cream shortening and sugars, add eggs and vanilla and beat well.

2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add a tablespoon of water. Add raisins (if using) and nuts. Add oats last.

3 Spoon out by heaping tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Yield: Makes about 2 dozen cookies (big cookies)

Thanks Susan.

I copied it down. Here is something in return.

Lemon Trifle
Ingredients
1 angel food cake, cut into chunks
dessert wine like sherry or lemonade for a non-alcoholic version
1½ cups lemon curd
2 cups whipped cream

Preparation Instructions
Place a layer of cake in the bottom of trifle dish.
Sprinkle with a tablespoon of sherry or lemonade.
Cover with lemon curd.
Top with whipped cream.
Repeat layers as many times as you can to fill the dish.
Chill for at least one hour, up to 24 hours before serving.


Homemade Lemon Curd
You can put it on toast, crepes or pancakes, make little tarts, put it on cheesecake
Makes about 2 cups


Ingredients

1/2 cup butter

1 tablespoon freshly grated lemon zest

1/2 cup fresh lemon juice (do NOT use the bottled stuff!!!)

1 1/2 cups granulated sugar

5 eggs, beaten

Preparation Instructions

1. In a medium saucepan over medium heat, melt the butter.
2. Once the butter has melted, all the lemon zest, juice and sugar.
Cook and stir until the sugar is completely dissolved. Remove from heat.
3. Whisking constantly, slowly add the beaten eggs. 
4. Return to heat and cook until thick and bubbly, about 10-15 minutes. 

Cool to room temperature and store covered in the fridge. 


Strawberry Millefeuille
A traditional dessert made by layering puff pastry with whipped cream, custard or other filling,
millefeuille means “thousand leaves” in French. This version is quick to prepare as it calls for using frozen puff pastry.

Ingredients:
1 sheet puff pastry (1/2 package), thawed according to package instructions and unfolded
1 egg, lightly beaten
1 1/2 cups thinly sliced strawberries
Juice of 1/2 lemon
1 Tbs. granulated sugar
1 cup heavy cream
Confectioners’ sugar for dusting

Directions: Preheat an oven to 375°F. 



On a lightly floured board, roll out the pastry sheet to 1/4-inch thickness.
Cut in half lengthwise.
Transfer the 2 rectangles to a rimmed baking sheet.
Poke them evenly all over with a fork and brush with the beaten egg.
Bake until the pastry is puffed and golden, about 20 minutes.



Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar.

Set aside. 

In another bowl, using a whisk, whip the cream until soft peaks form. 



Using a serrated knife, slice 1 rectangle horizontally to create 2 layers.

Use the uncut rectangle as the base.

Top with half of the whipped cream and one-third of the strawberries.

Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries.

Dust with confectioners’ sugar just before serving. Serves 6.

Does Recipeis for disaster count?

Thanks for the recipes & will be trying.


t