Isa's Baking Corner

These cookies are crunchy on the edge and soft in the center. I added ground rolled oat in this recipe, just a different twist.

Ingredients:
1/2 cup rolled oats, ground
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1 cup (2 sticks/8 oz/226g) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 eggs
2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts (optional)

Instructions:

Preheat oven to 350 degrees F (180 degrees C). Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust."

Original recipe yield: 24 to 36 bars.


INGREDIENTS:

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (12 ounce) package semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts


DIRECTIONS:
Preheat oven to 350 degrees F (325 degrees for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Layer evenly with remaining ingredients; press down firmly.
Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
Variations:7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.

We had a reception after the show, and I tried a piece of date square, it was yummy, so I decided to try to make them myself. It's just taste like what I had at the reception.

Date Filling:
2 cups pitted dates, chopped
1 1/2 TBSP Butter
1 cup water

Crumble:

2 1/2 cups rolled oat
1 1/4 cups flour
1 cup packed brown sugar
2 tsp ground cinnamon
1/2 tsp salt
1 cup butter

Method:

For filling:
place all ingredients in a pot and bring up to a boil. Remove from heat and let dates sit and soak until room temperature. Puree until smooth and set aside.

Preheat oven to 350 degree F. Grease a 8" square baking pan and line bottom with parchment paper so that the paper hangs over the edge of the pan on 2 sides.

For Crumble:
Combine oat, flolur, brown sugar, cinnamon and salt in a medium bowl and stir in soften butter and blend with hands until an even crumbling texture. Press half of the crumble into the bottom of the pan. Spread the date filling over the base, and top with remaining crumble(not pressing). Bake for 45 minutes or until the top of crumble begins to brown. Cool completely before cutting into squares.

These cookies taste just like the bakery counter cookies, amazing. It's a must try recipe. You won't regret it.

Makes about 18 large chewy oatmeal raisin cookies.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats
11/2 cups raisins
1/2 cup chopped walnuts (optional)

Direction:

Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.

Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

Bake until cookie edges turn golden brown, 22 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.

You can mix these incredibly easy, fudgy cookies right in the saucepan. When freshly baked, these thin cookies have crisp edges and chewy centers. You can make them with either Dutch process or natural unsweetened cocoa powder; we opted for the latter.

Ingredients:

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
1/2 cup dried cranberries or chopped walnuts
Cooking spray


Method:

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. add dried cranberries. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 78(31% from fat); FAT 2.7g (sat 1.6g,mono 0.8g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 7mg; CALCIUM 12mg; SODIUM 54mg; FIBER 0.5g; IRON 0.5mg; CARBOHYDRATE 13.4g

Ingredients for chiffon cake:

2 Egg whites
3 TBS sugar
2 Egg yolks
1 1/2 TBS milk or water
1/4 tsp lemon juice
1 TBS sugar
1 TBS plus 1/2 tsp oil
1/3 cup cake flour, sifted
1/4 tsp Baking Powder

For red bean paste:
1/2 cup red bean
1/2 cup water

Method:

For chiffon cake:
1. place 2 egg yolks in a medium bowl beat with 1 TBS sugar, add milk or water, well blended.

2. add sifted flour & baking powder into egg yolk mixture, stirred evenly.

3. place egg whites & lemon juice in a small bowl, using electric mixer beat for about 5 minutes or until bubbles. Then add 3 TBS sugar, until it firms like a whipping cream texture.

4. scoop out 1/3 of egg white mixture into the flour mixture, blended. Repeat twice with the rest of the egg white mixture.

Bake at 350 F. for 25-30 minutes.

For Red Bean Paste:

1. wash the red beans.

2. prepare a rice cooker or using the stove top with a medium sauce pan(medium-low heat). Place washed red beans in the pot with 1/2 cup water cook for one hour.

3. mash the red bean, add 1/2 cup sugar ( depends how sweet you like), mix well.

I have been working with this company nearly a year. We work a lot since we don't have a big company. This is a company with 25 dancers, basically, I feel like a slave at times. Don't really like working here, but love the dancers in the company, everyone is friendly & down-to-earth. It would be sad to leave them tho.

o