New Orleans Oatmeal Cookies

New Orleans Oatmeal Cookies

Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 180.

One of our favorite recipes in this household is Oatmeal Raisin Cookies. The Quaker Oaks "Vanishing Oatmeal Raisin Cookies" is my go-to recipe and remains the favorite. 

This Maida Heatter recipe it a bit different and has the addition of spices which gives them a more holiday-ish taste. The addition of apricot preserves is also unusual.

I baked the cookies in three separate batches. The trickiest part is the baking time. 20 minutes is insane and I wonder if that was a typo. I tried 10 minutes for the first batch and they burned slightly. After looking at the recipe again, I had overlooked the instruction that they should be baked on the top rack position. The last two batches were much better. I baked them for 10-11 minutes. The cookies are very soft if not overbaked. I would advise you to experiment with the first batch before proceeding to the next. 

2 1/4 cups sifted all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 TBS. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
6 oz. (1 1/2 sticks) butter (softened)
1/2 cup apricot preserves
2 tsp. instant coffee
1 1/2 cups firmly packed brown sugar
2 eggs
3/4 cup milk
2 1/4 cups old-fashioned or quick-cooking oatmeal
8 oz. (1 1/2 cups) raisins
2 cups salted peanuts

Preheat oven to 375. Line cookie sheets with parchment paper. Use top rack position.

Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice and cloves and set aside.

Beat the the butter and apricot preserves to combine. Add the instant coffee and the brown sugar.

On low speed, add the flour mixture in three additions and the milk in two additions. 

Beat in the oatmeal. Stir in the raisins and the nuts. 

Drop the cookies (tablespoon size) two inches apart on the cookie sheets. Bake for 10-12 minutes or until lightly browned and semi-firm to the touch. Rotate pans half-way through baking to insure even baking. Allow them to cool for a few minutes after removing the pans from the oven and transfer the cookies with a spatula to a cooling rack.

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese

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This is a simple yet very delicious and healthy salad. Radicchio has a bold, somewhat bitter taste that pairs really well with the sweetness of baby beets, tenderness of baby spinach and complex flavours of goat milk cheddar.

I wish the upcoming year for ALL of you to be a wonderful one, which is filled with joy, health and success.

200 g Baby spinach 80 g Radicchio, sliced 300 g Baby Beets, cooked 2 slice Cheddar goat cheese 2 tbsp Olive oil 1 tbsp Apple cider vinegar 1 clove Garlic, peeled and minced 1/4 teaspoon Dijon mustard Pink salt and peppers

1. Combine olive oil, apple cider vinegar, mustard, garlic and seasonings in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes.
   
2. Arrange baby spinach, sliced radicchio, and baby beets on serving plates. Tear the cheddar goat cheese and garnich the salad.
   
3. Shake the dressing and drizzle over the salad. Serve immediately.

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Pennsylvania Dutch Chocolate Cookies

Pennsylvania Dutch Chocolate Cookies 

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 215.

Traditionally served after dark on Christmas Eve, according to her introduction to this fantastic cookie, but if you make these early I bet you won't make it until dark. These are wonderful and I loved them. They are very dark, crisp but chewy and have an intense chocolate flavor. Fantastic with milk or coffee. The cookies feel hard and would make a good gift to mail to someone. If you have it, use Dutch -process cocoa. It truly makes a difference. I am currently using Rodelle Gourmet Baking Cocoa.

1 cup sifted whole wheat flour
1 1/2 cups sifted unbleached flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup unsweetened cocoa powder (preferably Dutch-process)
8 oz. (2 sticks) unsalted butter
1 tsp. vanilla extract
2 cups granulated sugar
1 large egg
1 TBS. water
Additional sugar (to sprinkle on the cookies)

Preheat the oven to 400. Line cookie sheets with foil or baking liners.

Sift together both flours, baking soda, cinnamon, salt and cocoa.

Beat the butter and add the vanilla extract and the sugar. Beat in the egg and the water.

Lower the speed of the mixer and gradually add the floured mixture. Scrap the bowl as necessary and mix thoroughly.

Turn out the mixture onto a board or work space and knead until smooth. Divide the dough into two separate portions. Roll out the dough until it is about 1/4 inch thick. 

Use a cookie cutter to cut the cookies. You can make them large (5") or smaller and any shape you want. Roll up the excess dough to make more cookies. 

Use a spatula to transfer the cut cookies to the baking sheet. 

Sprinkle with sugar. 

Repeat the procedure with the second batch of dough.

Bake for 8-10 minutes, turning the baking sheets midway through baking. Do not overbake. The cookies may not look done but they will be after cooling. Let them sit a minute or two before transferring them to a cooling rack.  Store them in an airtight container.


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Snickers Stuffed Peanut Butter Cookies

The countdown is almost over.  Christmas will be here in three days.  I finished all of my shopping on Wednesday, so I have been able to relax a little bit the past few days.  

I have made several batches of peanut brittle, divinity and of course cookies.  It wouldn't be Christmas without any of those.  

These soft peanut butter cookies are stuffed with my favorite candy bar . . . Snickers!  

The dough uses basic ingredients you probably already have on hand and it comes together in no time.  Stuffed cookies are actually incredibly simple to make, yet they are so impressive.  It's so fun biting into a pretty cookie and getting an unexpected delicious surprise.  Let me show you how to make them. 

Scoop out around 1 1/2 Tablespoons of chilled dough.

Flatten dough and place a Snickers in the center.  Fold up edges of dough around the Snickers and roll into a ball.

Roll Snickers stuffed dough ball into sugar until completely coated.  Place on baking sheet, bake, cool and drizzle with melted chocolate.  Enjoy! 

I hope you all have a wonder Christmas and a Happy New Year :) 

You might also like:

Peanut Butter M&M Cookie Bars

Butterscotch Peanut Butter Bars

Peanut Butter Cup Stuffed Peanut Butter Cookies

Flourless Peanut Butter Chocolate Chip Cookies

Oh Henry Bars

Snickers Stuffed Peanut Butter Cookies
From: Jenn@eatcakefordinner
(Printable Recipe)

1/2 c. unsalted butter, room temp.
1/2 c. light brown sugar
1/4 c. sugar
3/4 c. creamy peanut butter
1 large egg
1 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. all-purpose flour
25-30 mini Snickers, unwrapped
1/3 c. sugar, for rolling
1/2 c. (heaping) milk chocolate chips
1/2 tsp. shortening, opt.

Cream together butter, brown sugar and sugar until very light and fluffy.  Add the peanut butter, then the egg and the vanilla.  Beat until combined.  Slowly add the baking soda, salt and flour.  Mix until just combined.  Do not overmix. Chill dough for at least 30 minutes (or overnight).  

Preheat oven to 350 degrees.  Scoop out about 1 1/2 Tablespoons of dough and flatten.  Place one mini Snickers in the center and form dough around the Snickers.  Roll into a ball and roll in sugar.  Place on a lightly greased baking sheet.  Repeat.  Bake for 9-10 minutes, no longer.  Allow to cool.  Combine chocolate chips and shortening in a small microwave-safe bowl and heat until melted, stirring every 30 seconds.  Stir until smooth and using a fork, drizzle chocolate over cooled cookies.  Allow to harden and serve.  Yield: 25-30 cookies.  

Pemmican

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http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.

Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word “pemmican” is derived from the Cree root word 'pimi' for 'fat' or 'grease'.

The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

1.2 kg Beef shoulder roast, grass-fed if possible 1 pound Beef suet, grass-fed if possible 2 tbsp Hemp seeds, optional 2 tsp Black salt, optional

1. Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
   
2. Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
   
3. Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
   
4. Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn’t burn. When the fat stops bubbling, the rendering is done.
   
5. Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Phudge

Phudge 

Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 249.

This may be the easiest recipe in all of Maida's books. After eating my first piece (and I could have easily ate the whole pan), I realized that I had this before. I think it is a fairly common recipe and I wonder if it originated from Maida Heatter. Whatever the source, it is fantastic. I haven't tried any of the other fudge recipes which require a bit more skill than this one but taste wise, this one is hard to beat. It can be eaten cold or at room temperature. I like it cold. It gets very soft when it gets to room temperature.

4 oz. unsweetened chocolate

6 oz. cream cheese (room temperature)

1/2 tsp. vanilla extract

1/8 tsp. salt

4 cups confectioners sugar

1 cup walnuts or pecans (medium sized pieces0

After melting the chocolate, beat in the cream cheese, vanilla and salt. Beat in the remaining sugar and melted chocolate and the nuts. Transfer to a foil-lined 8" pan. Wrap and refrigerate until firm.

Serve cold or at room temperature.

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Spelt Red Wheat Bread with Brazilian Nuts

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http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

This sepelt, red wheat and Brazilian nuts bread is nutty, light yet very flavourful, with a hint of sweetness from coconut sugar. Enjoy it as it is or toasted with a slather of butter sprinkled with a bit of black salt.

190 ml Buttermilk, room-temperature 60 g Rendered beef fat or lard 20 g Fresh yeast, crumbled 2 tbsp Coconut sugar or raw sugar 100 g Red wheat, milled into flour 250 g Spelt flour 60 g Brazilian nuts, ground 1 tsp Black salt or regular sea salt

1. Heat the buttermilk to a simmer, and pour it over the beef fat in the mixing bowl of your stand mixer. Let the mixture cool to lukewarm, then add the yeast and sugar.
   
2. Add the remaining ingredients and stir on low speed until the dough starts to leave the sides of the bowl. Increase the speed and knead the dough until it begins to become smooth and elastic. Add a bit of additional buttermilk or flour if needed. The dough should be soft, but not sticky.
   
3. Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy and about doubled in bulk, about an hour.
   
4. Turn out the dough onto a lightly oiled work surface, and shape it into a log that fits a standard-size loaf pan. Cover loosely with lightly greased plastic wrap, and allow the bread to rise for about an hour until it's domed about 1" above the edge of the pan.
   
5. Towards the end of the rising time, preheat the oven to 190C/375F. Brush the top of the dough with water and sprinkle some ground Brazilian nuts over. Bake the bread for 30 to 35 minutes, until it's light golden brown. Remove the bread from the oven, and cool it on rack before slicing.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Warm Beef Heart Salad with Herbed Vinaigrette

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Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

	Vinaigrette
800 g Beef heart, trimmed and cut into strips 3 tbsp Ghee or as needed 1 clove Garlic, minced 1 pc Fresh ginger, thinly sliced Black salt or regular sea salt as needed Freshly milled tri-coloured peppers to taste Pinch of arrowroot starch	3 tbsp Red wine vinegar 3 tbsp Olive oil 1 clove Garlic, minced 1/4 tsp Black salt 1 tbsp Parsley, chopped Bell peppers, radicchio, Belgium endive, as needed

1. Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
   
2. On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
   
3. For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
   
4. Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Panforte Cioccolato

Panforte Cioccolata 

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 79.

Although listed in the "chocolate cakes" section of her book, this Italian delicacy is more like candy or bread. "Panforte" means "strong bread" and is a good name for this energizing concoction of honey, nuts, candied fruits, cocoa and spices. It keeps well for a long time and travelers packed it in their bags during the Crusades.

This is a dessert for the Christmas holidays and it tastes a lot like fruitcake. It is rich and chewy (you need good teeth for this!).

It is not overly difficult to make but does require some fast action and a candy thermometer. 

Note: For the fruit peel, I just purchased a container of the blended fruitcake mix that is readily available in grocery stores during the holidays. 

1 cup almonds (blanched or unblanched)
4 oz. diced glazed orange peel
4 oz. diced glazed lemon peel
4 oz. diced glazed citron
1/2 cup unsifted unbleached flour
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. white pepper
1 1/2 tsp. powdered instant expresso or coffee
1 cup hazelnuts (blanched or unblanched) (you can also use walnuts)
1/2 cup mild honey
1/2 cup granulated sugar
Confectioners sugar

The full recipe is available on the New York Times website. 

I mixed my crumbs with cocoa so that it would be dark.

It is best to use your fingers to mix the fruit with the ingredients.

When mixing the honey and sugar, stir it constantly. When it begins to boil, it will reach 248 degrees really fast! 

Wrap it airtight in plastic wrap (I cut it into slices first). You can let this sit at room temperature for weeks. It can also be frozen. 

Yum

Mulattoes

Mulattoes
Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 199.

Of the hundreds of Maida Heatter cookie recipes, this may be the most famous. These are chunky but soft, extremely chocolaty,  full of nuts and chocolate chips. Sinfully delicious!

They are easy to make. The trickiest part may be the baking time. After making them numerous times, I have learned to only bake them 10 or 11 minutes at the most, then remove them and allow them to sit on the hot baking pan for about 5 minutes. They will be extremely soft to the touch but eventually they firm up nicely. 

I just use my hand mixer for these. Although the recipe states that it makes 18 large cookies, I find that the yield is slightly higher, even when making them fairly large. I use a tablespoon scoop to form the cookies.


2 oz. unsweetened chocolate
6 oz. semi-sweet chocolate
3 oz. (3/4 stick) butter
1/4 cup sifted all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
2 eggs
3/4 cup sugar
2 tsp. instant coffee or espresso
1/2 tsp. vanilla extract 
6 oz. (1 cup) semi-sweet chocolate chips
8 oz. (2 1/4 cups) walnuts or pecans, broken into medium pieces

Preheat oven to 350. Line cookie sheets with parchment paper.

Melt the first three ingredients (chocolates and butter) over moderate heat
 in a double boiler. Set aside.

Sift together the flour, baking powder and salt. Set aside.

Beat the eggs, sugar, coffee and vanilla on high speed for 1-2 minutes. 

Mix in the chocolate mixture (lower your speed to avoid a mess) 

Add the dry ingredients.. 

Add the chocolate chips...

And stir in the nuts. 

Drop by heaping tablespoons on the lined sheets, spacing about 2 inches apart. Bake 10-12 minutes. Tops will by dry. Centers should remain moist and chewy. Do not overbake. Let stand on cookie sheets until firm enough to move to a cooling rack.

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