Big crowd coming for the holiday? Want to bring your neighbors out of winter hibernation? Pass a plate of these their way! This recipe makes a heap of cookies so bake some now and freeze some dough for later. great for gifts or a party too!
1½ Cup Butter (softened)
2 Cup Brown Sugar
1 Cup Sugar
3 Tbs. Milk
2 tsp. Pure Vanilla
½ tsp. Pure Almond Extract
6½ Cups Quick oats
2½ Cups Flour
1¼ tsp. Baking Soda
1 tsp. Salt
3 Cups M&M’s
Preheat oven to 350 degrees.
In a large mixing bowl cream the butter and sugars until smooth. Add in the milk, the extracts and the eggs, beat until well mixed.
In a separate bowl measure out all of the dry ingredients
except the M&M’s (last step), stir together the dry ingredients then slowly add them to the wet mixture.
Once you’ve combined everything else, then add in the M&M’s. Stir well. Drop by rounded tablespoons onto a lightly sprayed pan. Bake one sheet at a time for 11-13 minutes.
Make sure you spray your cookie sheet or these may stick. You can also freeze the cookie dough for another time, try freezing it in ice cube trays for cookie size balls you take straight from your freezer and bake in the oven -no thawing necessary!
This super tasty recipe is an old stand by for me. I usually partner it with chili but it can be brought to any spring picnic or potluck. And it is very quick to throw together, in fact you can make it with just one bowl! I think the reason this recipe is so tasty is how it is prepared. The cornmeal and milk sit and do a little mingling before they are married into this smooth bread.
Mel’s Old Fashioned Cornbread
1 1/2 Cups Corn Meal
2 1/2 Cups Milk
2 Cups Flour
1 Tbs Baking Powder
1 tsp Salt
2/3 Cup Sugar
2 Extra Large Eggs (slightly beaten)
1/2 Cup Canola Oil
Preheat oven to 400 degrees. In a medium mixing bowl combine the corn meal and milk and let stand for 5 minutes. Then add everything else and gently mix by hand until smooth. Pour into a greased 13 x 9 inch glass baking dish. Bake 30 – 35 minutes.
Tip: You can use this for corn muffins, but the time to cook may vary.
A huge slice of cornbread goes great with nearly any meal!
My hens have realized spring has sprung. I went out to the coop this evening to find 6 eggs! Everyone had laid today so I had to cook up something delightful to celebrate.
I came up with this real, dark, and rich caramel sauce to begin with. It’s ok, I ran 5 miles today so I decided to indulge a little. Then I just couldn’t sit there and gulp down the caramel without a vehicle for it to ride on. Mercy, no! I searched until I found this old recipe and of course I can’t just leave well enough alone. Nope I always tweak a recipe to suit me. I hope you try that on occasion.
Sweet Milk Cake
The cake is a light and simple sponge cake despite the fact that it calls for 6 eggs, but there is no butter and no oil. No kidding! Just some simple and very fresh ingredients and you have got a grand dessert. Don’t let a few extra little steps deter you, this goes pretty fast.
6 large eggs, separated, room temp.
1 1/4 cups sugar
1 cups milk
1 cup Half and Half
2 teaspoons pure vanilla extract
1 1/2 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon cream of tartar
Preheat the oven to 350 degrees . Grease and flour a 9-by-13-inch baking dish. Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed until combined, then increase to high and beat until fluffy, 4 to 5 minutes. Add milk, half and half and the vanilla; beat gently until combined. Fold in the flour and baking powder.
Clean the beaters well. In a medium bowl, beat the egg whites until foamy, about 30 seconds. Add the cream of tartar and beat until soft peaks form, about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form, 2 to 3 minutes.
Working in batches, fold the egg white mixture into the yolk mixture until just combined. Pour into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Prepare caramel sauce while cake is baking. When cake is done, let cool for 45 minutes.
Heat a skillet or sauce pot on medium heat. Add 1 stick butter and 1 cup dark brown sugar. Heat until it boils gently. Remove from heat and gently add 1/2 cup Half and Half. Be careful to add this slowly, and stirring constantly. This can tend to “spit” at you, so be slow and and steady. Then add 1 teaspoon of pure vanilla. Check the consistency. If it is too thick, add more half and half until it is just how you like it.
When cake has cooled, cut yourself a huge hunk and drizzle sauce all over it. Eat. Enjoy!
We want you all to know what you can expect from Cookin’ Up Sweet Treats: Cookies, Brownies, and Bars
. This is the start of a series of eBooks we hope to make that combine our own recipes as well as our Grandma Brady’s. This book covers, cookies, brownies, bars, and frosting recipes that make up some of our all time favorites!
Some recipes that we’ve already put up on the blog are included in the book, and we think they stand as a good example of what else you can expect to find within it’s pages:
We also think you'd love our Orange Cookies with Orange Butter Frosting
If you are an Amazon Prime user you can borrow Sweet Treats for Free for a limited time. You can also view the first several pages of the book as a preview when you look at it in the Amazon Kindle Store. And lastly you can view books for Kindle on multiple devices using the Kindle App.Download Kindle on your computer, iPhone, iPad, Android Phone, Blackberry, or web browser!
So far we are getting great reviews from those that have tried our recipes! Try them out for yourself today and let us know what you think! If you like a few on our blog, please consider picking up a copy of Cookin’ Up Sweet Treats to have in your home to help create Good Times with your friends and family!
From the girls at my salon, I had to share the yummy treats that I baked for the cover shots that day, there was just too much for my hubby and I to eat alone!