Breakfast Cookies

June 28, 2012 by Leave a Comment

 

Almonds. Nature’s Rubies. Coconut.

 

I came upon this recipe in my Penzey’s Spice Catalogue.  It was submitted by a reader, it sounded good so I gave it a go and have made several batches since.

I am not a nutritionist, but these cookies seem to have alot going for them.  Cranberries, toasted almonds and coconut.  And yes, there is butter that gives these cookies there wonderful moistness but I think it is the cinnamon and almond extract that really bring all these lovely components together.

The only substitution I made to this recipe is that I forego the raisins and double up on dried cranberries because I love them so much. (see previous post: Nature’s Rubies)

I find that these are great on the go, too.  I have brought them with me on all day flea market outings, when traveling via the airport (better than the million calorie banana nut muffin) and they were even good on a half day hike that I did.

They are super easy to make.  I hope you enjoy them!

xoxo,

Cindy

Breakfast Cookies

2 sticks butter, softened

1 c. brown sugar

1/2 c. sugar

2 eggs, room temperature

1 t. pure almond extract

1 t. pure vanilla extract

1 and 1/2 cups flour

1 t. baking soda

1 t. cinnamon

3 c. oats (regular or  quick cook)

1 c. raisins

1 c. dried cranberries

1 c. baking coconut

1 c. slivered almonds (toast 10 mins. at 350 degrees)

Preheat oven to 350 degrees.  In a mixing bowl, cream together the butter and sugars until fluffy.  Add the eggs and extracts and beat well.  Add the flour, baking soda, cinnamon and oats and mix.

Fold in the remaining ingredients and stir until blended. Drop by the tablespoon onto ungreased cookie sheets and bake at 350 degrees for 14 – 16 minutes.

The Breakfast Cookie. Something For Everyone.

 

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Nature’s Rubies

April 15, 2012 by Leave a Comment

Nature's Rubies

 

Dough Crossing.

 

Kneadful Things.

 

Three smaller loaves for sharing.

 

Ready for the oven.

 

Deliciously crusty and golden.

 

Heavenly.

 

I love this recipe because it can be made on the spur of the moment because it doesn’t require the pre-softening of butter or leaving eggs out in advance.  I make one substitution to the recipe below, using craisins instead of currants.

Besides cranberries (or craisins) I love this recipe because it uses orange, one of my favorite flavors.

This is an Ina Garten recipe.  As usual, she makes great impact with few ingredients.

Enjoy!

xoxo.

Cindy, Lillie and Samantha

Orange Cranberry Irish Soda Bread

Ingredients

  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants

Directions

Preheat the oven to 375 degrees F.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  Bake for 45 to 55 minutes, or until a cake tester comes out clean.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.  Serve warm or at room temperature.

 

 

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