APRICOT-OATMEAL BAR COOKIES : COOKIE RECIPE OF THE MONTH JUNE

THESE ARE FANTASTIC, and not TOO sweet.....this recipe makes about 24 depending on size.
Also, unless you hide them, there will be no leftovers!

1 x 13x9x2inch oven proof baking dish or roasting pan well buttered.


PREHEAT OVEN 375F MIDDLE SHELF

 FILLING
2 cups ( 1 pound) dried apricots
2 cups water
1/2 cup honey

Place the apricots and water in a  saucepan and bring to boil then simmer for 20 mins  uncovered.
Drain let them cool, then chop or place in food processor , to chunky.
Add the  honey and set aside.


BASE/CRUST
1 1/2 cups packed brown sugar
1 cup butter softened
1 1/2 cups quick-cook rolled oats
1 1/2 cups all purpose flour or 50:50 with whole wheat*
1/2 tsp baking soda
1/2 tsp seas salt
1 cup chopped nut meats (walnuts, almonds, pecans, peanuts)
Powdered sugar to decorate (optional)

In a large bowl beat the brown sugar and butter until light and fluffy.
Add the oats, flour, salt & baking soda, beat well until all combined (*if using 50:50 add extra 2 tbsp butter)
Stir in the chopped nuts.

Measure 2 cups of the oatmeal mix and keep the rest back for topping.
Press the 2 cups into the base of the greased pan ( I use the base of a glass for even smoothing).

BAKE FOR 10 MINS OR UNTIL THE CRUST IS LIGHT BROWN

Remove from oven and gently spread the crust with the apricot filling,to within 1/2 inch of the sides.
Sprinkle  with the remaining oat mix.
Bake 25 mins or until top is golden.
Remove from oven and cool in pan on wire rack.
Cut into squares or bars when almost cold.
Store in an airtight container...well hidden.

Dust with  powdered sugar if desired.

Variations add almond or vanilla extract to the cookie base
In place of apricots which can be expensive, use pitted prunes or dates in the same fashion.

FOR VEGAN REPLACE THE BUTTER WITH VEGAN MARGARINE  & THE HONEY WITH AGAVE SYRUP.

BUTTER-SPICE MUFFINS..GREAT FOR ANY MEAL AND CAN BE SERVED AS A TENDER SHORTCAKE WITH FRESH FRUIT

These little treats pack a lot of flavor and they are so adaptable, may be served with ANY meal and a great healthy snack too.

This recipe originated in 1930's Mississippi

makes 12 + depending on size of muffins

They are best made with dark brown sugar and  50:50 whole wheat flour, but reg sugar and all allpurpose flour will work too.


PREHEAT OVEN 400F

  SHELF LOWER THIRD OF OVEN

1 cup whole wheat flour
1 cup allpurpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp sea salt or 1/4 tsp reg salt
 Combine in a bowl and mix well, and set aside

1 cup packed brown sugar
2 large eggs beaten
Beat very well together until the sugar is dissolved.

1/4 cup milk ( if using just allpurpose flour omit the milk)
2tsp vanilla extract or almond
1/2 cup vegetable oil
1/4 cup melted butter or margarine

When sugar is dissolved into the eggs, beat in the milk, extract, oil and melted butter, then add to the dry mix (making a well in the flour mix).
STIR IT JUST TO COMBINE

pour into well greased and floured muffin pans (don't use paper liners) filling 2/3 full.

BAKE 20 MINS or until wooden toothpick inserted in center comes out clean.

Remove from oven and let cool in pan for 1 min.
Then transfer to cloth lined basket to serve warm or wire rack  to cool down.

Serve with butter, cream cheese, jams, jellies, marmalade, honey, syrups, fresh fruit.

variations:
add any chopped nuts,  ground flax seed, dried fruit reconstituted with a little water or black tea.
Also wonderful with grated ripe apple or pear added to the batter.

These also  freeze very well.

DELICIOUS GRANNY SMITH & GALA APPLE CAKE Recipe

It is Mother's day tomorrow in USA so I am making this, nothing is American as Apple Pie and this cake heralds from The Pennsylvania Dutch, and age old recipe that is wonderful, warm from the oven with plain yogurt or cream.

Or serve at room temp with a good cup of coffee. Sprinkling with more sugar and ground cinnamon makes for a spicy, crispy top.

This makes 1   13 x 9 x 2 inch pan/baking dish.
Wholewheat and not too sweet.


Preheat oven 350F 

Butter/oil the baking pan really well and set aside

1 cup all purpose flour
2 cups whole wheat flour
1tsp baking soda
1 tsp baking soda
1/4 tsp sea salt
2 tsp ground cinnamon
1 tsp grated nutmeg
1/2 tsp ground cloves

Mix everything together in a large bowl, set aside.


In another bowl, beat:
2 large eggs
2 cups sugar
1 cup safflower oil ( OR grape seed, sunflower, NOT OLIVE)
Until light and thick.

Add the flour mix alternatively with 1 1/4 cups cold  water.
Whisk/beat to a smooth batter and fold in:

2 medium Granny Smith (slightly sour) apples cored, not peeled and chopped into 1/4 inch chunks.

2 medium Gala  apples (or other sweet apples)  cored, not peeled and roughly chopped into 1/2 inch pieces 
 (sweeter apples fall apart quicker than more sour ones, so it helps if the pieces are larger)


Spread the batter into the oiled pan, and smooth the top.
Sprinkle with 2 tbsp sugar and 1 tsp ground cinnamon

Bake on a cookie sheet 45 mins,
Then turn oven down to 300f and bake a further 20-25 mins.


Remove from oven and from cookie sheet and allow to cool on wire rack, in pan, cut when cold

OE serve warm, cutting into serving slices with a sharp knife.

                HAPPY MOTHER'S DAY AMERICA!

DOUBLE BANANA CUPCAKES AND BREADS WITH APRICOT GLAZE AND COCONUT RECIPE

If you love very banana cakes  and also banana-custard pies you will love this mix for very tender and moist cupcakes, muffins and loaves; the loaves are very very dense and moist, allow to cool in pans then unmold very carefully as they eat like sliced custard.

This recipe makes 12- 18 cupcakes

  OR 2 large loaves

preheat oven:
375f for loaves they take about 35-45 mins

 400f for cupcakes they take 20-25 mins

 
3/4 cup sugar


1/2 cup softened butter

2 cups mashed very ripe bananas with extra1/4 cup sugar added (this makes them release their juices more before baking)

2 medium eggs well beaten

4tbsp milk

2tbsp live plain yogurt (or sour the milk with 1 tsp lemon juice and add 2 more tbsp milk)

1tsp vanilla extract (optional)

2 cups  flour or 50:50 mix  ( I used 50:50 mix wholewheat and all purpose)

1 tsp baking soda

2 tsp baking powder

pinch sea salt



Cream the butter and sugar and beat in the eggs  and continue to beat until light and lemony color.
Add the milk, mashed bananas,yogurt and vanilla and mix well.
meanwhile Add all the dry ingredients together well, then fold into the egg mix, and combine well (at this stage do not beat the batter).
Pour into greased and lined pans, filling 3/4 full
(for the cupcakes I used paper liners which I also sprayed with oil to stop them sticking, I well greased the cake pans too)

Bake on middle shelf for times above

The loaves are ready when they yield slightly to firm pressure and they will deflate as they cool..The cupcakes will be golden brown and  will  also slightly deflate as they cool.

While either cake style is still warm, brush with some warmed apricot jam (heat 1/2 cup jam with 3 tbsp water and mix until it  becomes a thin sauce, it will firm up as it cools).
Sprinkle with organic unsweetened coconut (optional), I do it for easy transporting.
The apricot glaze add a sharp contrast to the sweet and creamy cakes.


Great eating and very healthy...packed with potassium and fiber.

You WILL want to make these a food group.

RECIPE: CARROT PUDDING...this a great way to introduce more vegetables to your family's meals

This is a great steamed pudding and can be served with a warm vanilla custard or cold cream.
Very economical as it only contains 2 eggs and makes enough for  8 - 10 portions..great for family gatherings or cook and freeze the recipe in smaller portions for quick mid week meals.

In a large bowl mix together well and set aside for 1 hour
1 cup grated peeled raw potatoes
1 cup grated carrots
1 cup very cold shredded butter or margarine
2  cups sugar 
2 well beaten eggs.
2cups raisins
1/2 cup mixed peel or the zest & juice from 2 oranges or 2 lemons


After 1 hour
Combine in a cup:
4tsp baking soda and 1 tbsp hot water  and add this to the fruit mix along with:

3 cups all purpose flour
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg

Mix very well to combine


Then fold in 1/2 cup chopped nuts (optional)

Pour into buttered ovenproof pudding bowls or cans.
Filling 2/3 full.
Cover tightly with buttered parchment secured with kitchen string.

BECAUSE OF THE ACID FROM THE FRUIT DO NOT APPLY DIRECTLY TO FOIL PANS NOR COVERS, TOP WITH PARCHMENT FIRST THEN THE FOIL, LINE FOIL PANS WITH PARCHMENT FIRST.

Steam  in a double boiler or pan of boiling water  (take care not to let it dry, and top up with more boiling water as necessary).

 1 1/2 hours for smaller bowls ( 1 pound)
 and 2 hours plus for larger ones. ( 2-3 pound)

They are cooked when the top is firm to the touch,and they have risen over the top of the cans.

Remove from the pan using towels.

Wait 20 mins then unmold onto a warm plate and serve with sauce.

For extra flavor add any hard liquor to the mix before steaming or keep for the holidays and pour over 2tbsp hard liquor every 2 months after it has been steamed.
Store for the holidays in a fridge or very cold, dry place.

MAY COOKIE(S) RECIPES OF THE MONTH: PEANUT BUTTER "MACAROONS" & POLVORONES

Roasted nut butter "Macaroons"

Round Polvorones

Crescent shaped Polvorones

HERE ARE 2 RECIPES THAT WILL SUIT ANY TASTES.

THE FIRST ONE IS  A ROASTED NUT BUTTER-CHOCOLATE "MACAROON MADE WITH CRISP RICE CEREAL, THE OTHER IS A COOKIE TRADITIONALLY SERVED AT MEXICAN WEDDINGS, MADE WITH CHOPPED PECANS OR WALNUTS.



ROASTED NUT BUTTER "MACAROONS"


This recipe makes about 18 cookies with my taste testers I think we have 4 1/2 left.


2 large egg whites at room temp.
3/4 cup sugar
2 cups crisp rice cereal
2 tbsp. unsweetened cocoa
1/3 cup roasted smooth nut butter (cashew, almond or peanut are fine)
1/8 tsp sea salt

PREHEAT OVEN 375F MIDDLE SHELF

Beat egg whites until stiff not dry.
GRADUALLY FOLD IN SUGAR AND CONTINUE BEATING.
Fold in the cocoa and beat well.
Fold in the crispy rice, nut butter and salt.
Mix well and drop by teaspoonfuls onto a well greased cookie sheet ( or a parchment lined one).
Bake for 20-30 mins.
Remove from oven
Cool on sheet for 20 mins, and then transfer with a  spatula to wire rack and store in airtight container.

POLVORONES  Mexican wedding "cakes"

This makes 24-36

PREHEAT OVEN 325F

all ingredients at room temp.

1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
2 cups all purpose flour
1/2 cup chopped pecans or walnuts
1/8 tsp sea salt
  powdered sugar to dust 


Method:

Cream butter and 1/2 cup powdered sugar carefully as it tends to fly everywhere.
Add the vanilla, then the flour, salt and nuts.
Shape into 1 inch balls or 2 inch logs (the logs are bent into crescent shapes).
Place on ungreased baking /cookie sheet.
Bake 20-25 mins. until lightly browned.
Remove from oven and roll warm cookies in more powdered sugar.
Cool on wire racks.
To serve sprinkle with more chopped nuts (optional)

globally adaptable RECIPE:FRESH FRUIT CUSTARD PIE WITH STREUSEL TOPPING

Here's a simple recipe that will "blow anyone's socks off!". Great for entertaining or just a home cooked dinner. The photo above was made with fresh blueberries.

Please try and use fresh seasonal fruit for best flavors.

You may use any RAW RIPE, peeled and chopped fruit:  Apples, pears, berries (leave whole), rhubarb (poach until tender, then drain before adding), pineapple, pitted cherries & etc.

for 1x 9 inch pie;:

Oven Lower shelf (1/3 down)  preheat 425F


1 x14oz can condensed sweetened milk  ( do NOT use evaporated milk)

1 tsp ground cinnamon (optional)
2 large eggs beaten
1/2 cup hot (previously boiled and cooled) water
3-4 cups prepared fruit
1 unbaked 9 inch pie shell
1 cup packed brown sugar
1 cup all purpose flour or 50:50
1 stick butter or margarine
1 cup chopped roasted nuts

Method:

In a medium bowl combine the flour, sugar, mix well then run in the butter, to form "breadcrumbs". Mix in the chopped nuts, set aside. 

In a large bowl combine the milk, warm water, fruit, cinnamon, mix well then beat in the eggs & fold in the fresh fruit.
Gently put into the unbaked pie shell.
Sprinkle the top with the flour and nut mix.

Bake for 10 mins then reduce oven temp to 375F and continue baking for 30-40 mins or until golden brown.

Remove from oven.
Wait 10 mins then transfer to wire rack and allow to cool..cut into slices when cool and serve at  room temp for best flavors.

This one made with fresh berries