Apple Oatmeal Bars

There is the slightest bit of coolness most mornings now which we call cold in California! Apple season is upon us with a huge variety starting to grace the shelves of our grocery stores. Combine apples with cooler weather and upcoming holidays means cookies! And adding oatmeal can only give you claim to them being healthy so you can permit yourself to down several along with hot tea or a cold glass of milk.

Apple Oatmeal Bars

When Fall approaches, apples are in abundance. Nothing like a spicy apple and cinnamon concoction to put the sent of holidays into the air just a bit! This is a cookie-type bar cookie with a lot of taste and goes well as a snack or dressed up for dessert.

½ cup shortening
1 cup granulated sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup rolled oats
2-3 green or tart apples, peeled and diced (about 2 cups total)
Juice and zest of one, small lemon
2 teaspoons vanilla extract
½ cup chopped pecans

Preheat oven to 375 degrees. Line a baking pan (approximately 12x9x2-inches) with parchment paper or use vegetable oil spray.

Cream together the shortening and sugar until light and fluffy. Beat in the eggs, one at a time.

In another bowl, mix together the flour, baking powder, baking soda, salt, and spices. In a small bowl, mix together the lemon juice, zest, vanilla extract, and the apples. Now stir in the rolled oats, apple mixture and nuts into the flour/butter mixture. Spread the batter in the prepared baking pan.

Bake for approximately 20-25 minutes. Cool in the pan on a cooling rack. Cut into desired-sized bars and either sprinkle with powdered sugar or drizzle with a lemon glaze. Goes well with a scoop of vanilla ice cream or a generous portion of freshly-whipped cream.

 

 

 

 

 

 

Thinking About Holiday Baking!

Now that the Halloween, Thanksgiving, and Christmas items have joined ranks together on the shelves at the stores, I think it is okay to start sharing cookie recipes in anticipation of the holidays. I’m on an oatmeal binge right now as they can be appropriate for any of the three aforementioned holidays. Why? Because I say so!

My husband doesn’t like coconut but, for some reason, he likes these cookies! They are easy to make and a nice contrast to all the chocolate and spice cookies that show up at Christmas. Don’t get me wrong, I have absolutely nothing against chocolate and spice cookies but don’t mind chomping down on an extra coconutty cookie in addition to the rest! Sometimes, I use bran flakes for the called-for crushed flake cereal in the ingredients. I’m always sneaking in extra vitamins and fiber even with treats.

Crispy Coconut Chews

½ cup butter
½ cup packed brown sugar
½ cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 teaspoon grated lemon zest
1 cup all-purpose flour
1 cup crushed flake cereal
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut
½ cup chopped walnuts

Preheat oven to 350 degrees.

Cream the butter and sugars until smooth and fluffy. Stir in egg, extract, and lemon zest. Add the flour, baking soda, and baking powder to the butter mixture. Add the oatmeal, cereal, coconut, and walnuts. Mix gently until well combined.

Drop dough by tablespoons onto greased baking sheet, keeping them about 2 inches apart to allow for spreading. Bake for approximately ten minutes or until cookies are lightly browned at the edges. Cool on wire racks. Makes approximately 4 dozen cookies depending on size.

If you are gluten-intolerant, I have heard that King Arthur’s Cup for Cup Gluten-Free Flour blend is just that . . . measure it out according to your ‘gluten’ recipe and you should have a good result. Guess who already ordered a supply last week?

Quick and Easy Candy Treats

Here is a fast and easy way to have some almost-instant treats on hand for unexpected guests who have just called and will be there within the hour! This happens a lot during the holidays so let’s put the ingredients on our shopping list and be prepared to amaze!

Quick and Easy Candy Treats

1 pounds Almond bark (You can find this in the baking section of most grocery stores in white or chocolate flavors.)
1 cup dry roasted peanuts
2 cups miniature marshmallows. (If you can find the multicolored ones, think how pretty that would be!
2 cups crisped rice cereal
1 ½ cups of roughly crushed pretzels

Carefully melt the almond bark either in a glass bowl in your microwave or over a pot of simmering water on the stove. This stuff can burn easily so be prepared! Don’t get any liquid in the mix or it will seize up and it won’t be pretty or usable! Don’t ask me how I know that!

Remove from heat and gently stir in everything but the marshmallows. Carefully fold the marshmallows in last so they don’t over melt and you can still see them in the finished product. Drop by generous teaspoons full onto either parchment paper or waxed paper and let set completely. In a hurry, the refrigerator will hurry up that process.

Ideas:
If you can corral a helper aka one of your wandering children who have been whining about there being nothing to do, he/she can be offered the job of sprinkling the candy with colorful decorations before they set.

You aren’t limited to peanuts!

If you like a really sweet concoction, browse the cereal aisle for an alternative to the crisped rice cereal.

If you do chocolate candies, melt down a bit of white almond bark and drizzle it over the set candy. Switch around the concept if you used white almond bark for the candy.

Want to go for a slightly healthier approach, pumpkin and sun flower seeds can work in your creation.

Quick Almond Toffee Bites

Sharing with you my quick and easy recipe for coming up with a last-minute gift or a hostess gift to bring to a holiday party . . . or to make for yourself and indulge.

Quick Almond Toffee Bites

1 ½ sticks butter, no substitutes
1 cup granulated sugar
1 cup brown sugar, packed
1 cup toasted and coarsely chopped almonds

Melt the butter and sugars together in a pot and bring to a rolling boil. Maintain the rolling boil for five minutes, stirring constantly. Add the nuts, bring to a rolling boil and continue for another five minutes, stirring to prevent burning.

Spread the mixture on a sheet of greased foil (heavily use Pam or any other vegetable spray.). Sprinkle with chocolate chips and spread out as they melt. Put in the refrigerator until set. Break into pieces and store in a closed container in a cool place.

Christmas Crafts – Tis the Season All Too Soon!

Working on Christmas crafts. Yes, it is ONLY the end of August but, count the days, we will be sitting down to turkey dinners before you know it and realizing the Christmas Season is around the corner. Lots of opportunities for creativity at the various stores. The plain, cutouts and little boxes provide a lot of empty space to fill with paint and faux jewels.