Simply Awesome Oatmeal Craisin-Raisin Cookies

I wish I could say this recipe originated with me, 
but I must give credit to Alice at Savory Sweet Life. Pure genius...crispy, chewy, and moist! I've baked and eaten my share of oatmeal cookies, but these are
"THE BEST OATMEAL RAISIN COOKIES"...EVER. 
This slight adaptation is pretty awesome, too!


Simply Awesome Oatmeal Craisin-Raisin Cookies
www.whispersofthyme.blogspot.com
(yields:  24 to 30 cookies, depending on size)

Ingredients:
1/2 cup (1 stick) butter, room temperature
1 cup raw sugar...a.k.a turbinado sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon imitation butter flavoring
1 1/4 cups old fashioned oats (not instant or quick oats)
1/2 cup golden raisins
1/2 cup Craisins
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (plus a few grains more if you prefer a slight salty taste)
1 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees Fahrenheit.

Place butter and sugar in large mixing bowl. Beat on low for a couple of minutes, then beat on medium-high for about 4 minutes, or until mixture is fluffy.

Turn mixer to low and add egg, vanilla extract, and butter flavoring. Turn mixer to medium and mix for 1 minute, then turn mixer off.

Add oats, raisins, and Craisins and mix for 2 minutes.

Add flour, baking powder, baking soda, salt, and cinnamon, and mix for 2 minutes.

Turn mixer off, and using a large spoon or spatula, stir mixture thoroughly.

Place spoonfuls of dough onto greased or parchment-lined cookie sheet, leaving room for cookies to spread.

Bake for approximately 10 to 14 minutes, depending on cookie size. Cookies are done when browned but appearing somewhat gooey in middle. Remove pan from oven and leave cookies on cookie sheet for a few minutes, then remove to cooling rack or plate.

Note: these cookies are designed to spread....gives them their signature crunch and chewiness.

Homemade Potato Rolls

Yeast rolls made even better with the addition of mashed potatoes.
Wish you could smell the wonderfulness...better yet, make some and enjoy!

The beauty of this recipe, besides taste...you can used leftover mashed potatoes.


Homemade Potato Rolls
www.whispersofthyme.blogspot.com 
(yields 9x13 pan of rolls)

Ingredients:

4 to 5 cups all-purpose flour

1 Tablespoon instant yeast [or 1 package (1/4 ounce)  yeast]

1 1/2 cups warm (110 to 115 degrees) water (best if from cooking potatoes)

1/2 cup mashed potatoes

1 stick (1/2 cup) unsalted butter, melted

1/3 cup sugar, divided

1 to 2 teaspoons salt

*Optional (egg wash): 1 egg yolk and tablespoon or two of milk (or water) beaten with a fork to brush on top of rolls before baking

Directions:
Begin by boiling potatoes until tender, reserving water (or use leftover mashed potatoes, but keep in mind that you may want to reduce salt in recipe if they were prepared with salt.)

In a large mixing bowl, stir together yeast, warm water, and 1 teaspoon sugar...let sit for 10 minutes.

Add mashed potatoes, melted butter, 2 cups of flour, salt, and remaining sugar to the yeast mixture, and mix on low speed for a minute, then using a dough hook, mix on medium speed for a few minutes, stopping to scrape bowl once or twice. Add in enough remaining flour to allow dough to come together in a ball. 

Place dough ball on clean, lightly floured surface, and knead a few times until dough is smooth. (At this point, you may store covered dough in fridge for up to one day, or you can continue making rolls.)

Divide dough into 24 balls and shape into smooth rolls, using floured hands. Place rolls in a 9x13 GREASED pan. Cover pan with clean towel and set in a warm place away from drafts. Let rolls rise 45 minutes or until doubled in size. *Once doubled, brush rolls with egg wash, if using.

Preheat oven to 400 degrees Fahrenheit. Place pan in oven and bake rolls for 17 to 22 minutes, or until golden brown. Remove from oven and let sit in pan for about 20 minutes before removing from pan and serving.

Personal preferences:
1) Use 2 teaspoons of salt in recipe...note: I use unsalted butter;

2) Brush the risen, unbaked rolls with egg wash;

3) Bake rolls in a glass pan in order to tell when the bottom (as well as tops) of rolls are
    golden brown;

4) Brush baked rolls with melted butter while still in pan.

Fresh Strawberry Cobbler

Very easy to put together and my favorite dessert...of all time...at least for now!

The crust is homemade from  Lara G's blog, "Recipe Shoebox", and it is flaky and delicious!



Fresh Strawberry Cobbler
www.whispersofthyme.blogspot.com
(Yield: 9x13 pan)

Ingredients:
3 large (1 lb.each) containers fresh strawberries
1 cup sugar
3 Tablespoons cornstarch
1/4  to 1/2 cup water (see tips*)
1 teaspoon lemon juice
Pie Crust (see recipe link below)

Directions:
Wash and hull strawberries. Cut largest strawberries in half.

In a LARGE bowl, stir together sugar, cornstarch, water, and lemon juice. Add strawberries and stir thoroughly...set aside for 20 minutes, stirring occasionally.

Preheat oven to 375 degrees Fahrenheit.

Prepare pie crust (see recipe link below). Roll out crust, (and use pizza cutter or knife to cut crust into long strips, if desired).

Place strawberry/sugar mixture in 9x13 pan. Place pie crust over fruit mixture. Sprinkle top of crust with coarse sugar, such as raw sugar. Place pan in preheated oven for 30 to 40 minutes or until fruit is bubbly and crust is lightly browned. (May want to place baking sheet on rack below cobbler...to catch any drips). Remove from oven and let sit for approximately 30 minutes before serving.

*Tips:
Use only 1/4 cup water (as opposed to 1/2 cup) in recipe if less juice is desired. If using 1/2 cup water in recipe, the end result will be juicy, but will thicken considerably once refrigerated for several hours.

If you like your crust browned more than golden, turn the broiler on low for about 1 minute...WATCH CAREFULLY!!!

Optional:  Serve with vanilla ice cream.


RECIPE:  Perfect Pie Crust

Yummy Yellow Cake with Strawberry Filling and Buttercream Frosting

This recipe produces a a fluffy yet dense textured cake perfect for any celebration; it is an adaptation of "White Almond Wedding Cake" found on Allrecipes.com.
Very versatile...change flavorings, filling, frosting, and garnishes to suit your taste.

Yummy Yellow Cake
www.whispersofthyme.blogspot.com
(Yield: 8 or 9-inch layer cake)

Cake Ingredients:
1 (18.25 ounce) white cake mix (I used Pillsbury Brand, but 15.25 to 18.25 ounce works)
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
1 1/3 cups whole milk
1 cup sour cream (I used lite)
2 Tablespoons vegetable oil
1 1/2 teaspoons almond extract
1 teaspoon vanilla
1 teaspoon buttery sweet dough emulsion (optional - purchased from King Arthur Flour)
3 large eggs

Filling:
Smucker's Strawberry Sundae Topping
Frosting (recipe follows)

Directions:
Preheat oven to 325 degrees Fahrenheit. Grease bottoms of two 8-inch round pans; line with parchment paper, and then grease and flour parchment and pans. Combine dry ingredients in mixer bowl and mix on lowest speed until thoroughly combined. Add remaining ingredients and mix on low speed for 4 minutes.

Pour batter into prepared pans (NOTE: I filled my pans approximately 1/2 full and had a small amount of batter leftover), and bake for approximately 47 minutes.  Cool in pans for 10 minutes, then invert cake layers onto cooling rack (peel off parchment paper). Once cooled, place one layer on serving platter or cake stand and top with small amount of strawberry topping spreading thin layer to within one inch of cake (don't let it drip over the edge); spread frosting over strawberry topping. Place second cake layer on bottom layer and frost whole cake with frosting.

Garnish suggestion: Using a star tip (Wilton 4B), add swirls of frosting to top edge of frosted cake...center fresh strawberry in each swirl.

Buttercream Frosting
www.whispersofthyme.blogspot.com
(Yield: enough to frost layer cake)

Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1 cup Crisco Shortening
1/8 teaspoon salt, optional
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/4 teaspoon almond extract
1 1/2 teaspoons meringue powder (optional)
3 to 4 cups powdered sugar, sifted
1 to 2 Tablespoons milk or cream, for desired consistency

Directions:
Mix the butter, shortening, and salt on medium speed for 3 minutes.
Add vanilla extract, butter flavoring, and almond extract, and then continue to mix until thoroughly blended.
Stop mixer and add meringue powder, if using, along with 1 cup powdered sugar. Start mixer on the lowest speed and add the remaining powdered sugar 1/2 cup at a time until the sugar is thoroughly blended.
Add milk or cream, 1 Tablespoon at a time, if needed for desired consistency.
Turn mixer to medium speed and continue to beat frosting for an additional 5 minutes.

Creamy Banana Pudding

Easy and delicious banana pudding using cream cheese, instant french vanilla pudding, and fresh whipped cream.



Here's what you'll need:
French Vanilla Instant Pudding Mix, Milk, Cream Cheese, Vanilla Wafers, Whipping Cream, Powdered Sugar, (& Bananas- not shown)

Begin by adding softened cream cheese to mixer bowl and mix until fluffy.

Slowly add in milk and mix until thoroughly combined.

Add in instant pudding and mix well.

  


In serving dish*, layer: 
1) vanilla wafers, 2) prepared pudding, & 3) fresh sliced bananas. Repeat steps, ending with prepared pudding on top.
*Looks pretty in clear bowl or trifle dish...just be sure to place vanilla wafers facing out (on the sides of the dish).

 

Cover and refrigerate pudding while making whipped cream. 
 

Place whipping cream in mixer bowl with whip attachment and whip cream, adding in small amount of powdered sugar once cream begins to stiffen slightly. Continue whipping until you reach the desired stiffness.

Top banana pudding with whipped cream.

Best when served the first day.

Creamy Banana Pudding
www.whispersofthyme.blogspot.com
(Yield: approximately 15 servings)

Ingredients:
1 (8 ounce) package cream cheese
4 ripe bananas (but not too ripe)
3-1/2 to 4 cups milk total
2 (3.4 ounce) packages dry instant french vanilla pudding mix
1/3 box vanilla wafers
2 to 3 cups whipping cream
2 Tablespoons powdered sugar

Directions:
Add softened cream cheese to mixer bowl and mix until fluffy.
Slowly add in milk (from 3-1/2 to 4 cups, as desired) and mix until combined.
Add in dry pudding mix and mix well.

In serving dish*, layer:
1) vanilla wafers, 2) prepared pudding, & 3) fresh sliced bananas.
Repeat layers ending with prepared pudding on top.
*Looks pretty in clear bowl or trifle dish...just be sure to place vanilla wafers facing out (on sides of dish).

Cover and refrigerate pudding while preparing whipped cream.
Place whipping cream in mixer bowl fitted with whip attachment, and whip cream adding in powdered sugar once cream begins to stiffen slightly. Continue whipping until it reaches the desired stiffness.
Top banana pudding with whipped cream.
Best served right away or within 24 hours.