Monday, March 29, 2010

Peanut butter cookies


* 1 cup creamy or crunchy peanut butter
* 1 cup sugar
* 1 large egg, beaten
* 1 cup of chocolate chips (optional)


Make sure the oven rack is in the center position and preheat the oven to 350.
Combine all the ingredients in a mixing bowl and stir well with a wooden spoon until smooth.
Divide the dough into 24 portions, about 1 heaping tablespoon each.
Roll each portion between your hands to form a smooth ball.
Place the balls of dough about an inch apart on the lightly greased baking sheets. Press down with a fork in two directions to form a crosshatch pattern. You should get 12 cookies per sheet.
Bake one sheet at a time in the oven until the cookies rise and turn lightly golden, about 10 minutes.
Using oven mitts or pot holders, remove the cookies from the oven and let cool on the baking sheet before you lift them onto a wire rack with a plastic turner. Repeat with the remaining sheet of cookies.

Yield: 24 cookies

Friday, March 19, 2010

Cinnamon Buns

  • 1 cup whole milk
  • 6 tablespoons granulated sugar
  • 1 package active dry yeast
  • 3 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 egg
  • 1/2 cup raisins
  • 1 teaspoon vegetable oil

  • Nutty Filling
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped walnuts or pecans
  • 2 tablespoons plus 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 12 tablespoons melted unsalted butter

  • Glaze
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • Directions

    Place 1 cup of milk in a small saucepan. Heat over medium-low heat until the milk is warm. Remove from the heat.

    Combine two tablespoons of the granulated sugar with the yeast in a small mixing bowl, whisk in the warm milk, and let rest until slightly thickened and foamy, about five minutes. This lets you know that the yeast is working. Sift the flour, the remaining four tablespoons of granulated sugar, and the salt into a large mixing bowl. Add the softened butter, egg, raisins and the yeast mixture, stirring well with a large wooden spoon to incorporate all of the flour.

    Place the dough on a work surface sprinkled with two tablespoons of flour and knead until smooth and elastic, about three minutes to five minutes. The dough should not be sticky -- if it is, add a bit more flour and continue kneading to work it into the dough. Using your hands, form the dough into a ball and lightly grease it with the vegetable oil.

    Place the dough into a large mixing bowl and cover with plastic wrap. Let rest in a warm, draft-free place and allow to rise until doubled in size, about 1 1/2 hours. When the dough has risen, divide it into two equal portions.

    In a small mixing bowl, make the nutty filling by combining the brown sugar, nuts, cinnamon, salt and melted butter, and stirring until smooth.

    Place one portion of the dough on a lightly floured surface and sprinkle with a little bit more flour, then use a rolling pin to roll it into a large rectangle, about 12 inches by 9 inches. Using the back of a small spoon, carefully spread half of the nutty filling over the top of the dough. With the long end of the rectangle facing you, roll up the dough into a tight cylinder. Pinch the edges together and use a sharp knife to cut 1-inch-thick slices. Place the rounds on a large baking sheet, leaving half an inch between the rounds. Repeat with the remaining dough.

    Cover rounds with plastic wrap and let rest in a warm, draft-free place until risen by half their size and almost touching, 30 to 60 minutes. Make sure the oven rack is in the center position and preheat the oven to 350°F. Bake until golden brown, about 25 minutes to 30 minutes.

    Combine the glaze ingredients in a medium mixing bowl and stir until smooth. Using oven mitts or pot holders, remove buns from the oven and drizzle the glaze over the tops. Serve warm.

    Yield: 20 buns

    Sunday, March 7, 2010

    Livs Toasted coconut cookies

    • 6 tbs butter
    • 1/2 cup sugar
    • 1/2 cup light corn syrup
    • 1/2 of a 14 ounce can Eagle Brand sweetened condensed milk
    • 1/2 tsp vanilla extract
    • 4 cups sweet shredded toasted coconut
    • 1 cup semi-sweet or milk chocolate chips
    • 1/2 a tablespoon of brown sugar (optional)

    1. In a 2 quart saucepan over medium-low heat, combine butter, sugars and corn syrup.
    2. Heat to a full boil, stirring constantly with a wooden spoon. Boil for 3 minutes, stirring constantly.
    3. Slowly pour in Eagle Brand milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Or until bubbly.
    4. Remove from heat and stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
    5. Spoon by tablespoonfuls into circular mounds onto buttered wax paper. Flatten slightly. With the end of a wooden spoon, poke a small round hole into the center of each cookie.
    6. Cool completely.
    7. Melt the chocolate chips and drizzle thinly in stripes over cookies. Let chocolate harden at room temperature. Store in a airtight container.
    8. To toast coconut: Spread coconut on a baking sheet and toast in a preheated 350 degree oven, stirring occasionally until lightly browned, 5 to 6 minutes.

    P.s They are Samoas