Raisin Pecan Oatmeal Cookies

Oh my, so delicious! These are really easy to make. I wouldn’t double the recipe but at least make sure to bake 32-35 as expected. You will make them again very soon.


Raisin Pecan Oatmeal Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 32
 
Best raisin pecan oatmeal cookies! Make a lot of them, you won't regret it.
Ingredients
  • 1½ cups pecans
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oatmeal
  • 1½ cups raisins
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
  4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
  5. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

I enjoyed one with strawberries and another with milk. Either way, delicious!

And whatever is left (if any, obviously) can be safely sealed in mason jars that guarantee freshness for many days to come.

Enjoy!

Posted in American, Dessert | Leave a comment

Buttermilk Pancakes with Strawberry Sauce

These pancakes are so easy to make and they are delicious! Strawberry sauce adds nice balance to sweet dough. Be prepared for your family to be asking you for second and third helpings.

These pancakes also go well with maple syrup, especially if you are not a big fan of a slightly sour strawberry sauce.

Pancakes with Strawberry Sauce

Buttermilk Pancakes with Strawberry Sauce
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • ¼ cup sour cream
  • 2 large eggs
  • 1 pound strawberries, diced
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
Instructions
  1. -> Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
  2. For strawberry sauce ...
  3. -> Combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside.
  4. For pancakes ...
  5. -> In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
  6. -> In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sour cream and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  7. -> Lightly coat a griddle or nonstick skillet with oil. Scoop ⅓ cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
  8. Serve immediately with strawberry sauce.

Pancakes with Strawberry Sauce

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Roasted Zucchini and Tomatoes

Slow cooker pot roast with mashed potatoes and roasted zucchini and tomatoes 1

3.0 from 3 reviews
Roasted Zucchini and Tomatoes
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 zucchini cut in half lengthwise, then cut into ½-inch half moons
  • 2 cups quartered ripe tomatoes
  • 3 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup olive oil
  • salt and pepper to taste
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  3. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

This dish goes well with pot roast and mashed potatoes.

Posted in American | 3 Comments