Wednesday, 4 June 2014

Old-Fashioned Oatmeal Cookies

These are soft oatmeal cookies.  They are studded with raisins, walnuts and spices.  You can leave out the walnuts if you like, they are just as good without them.  They were one of my dad's favorites.  We lived about an hour and half from each other and he was always ready for a coffee and a cookie or two when he arrived.  I think about him every time I make them.  I have been making these cookies since I was first married, 35 years ago.  I can't believe it's been that long!




1 cup raisins
1 cup water
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon cloves
2 cups oats
1/2 cup chopped nuts



Simmer raisins and water over medium heat until raisins are plump, about 15 minutes.  Drain raisins, reserving the liquid.  Add enough water to reserved liquid to measure 1/2 cup.

Heat oven to 400 degrees F.  Mix thoroughly shortening, sugar, eggs and vanilla.  Stir in reserved liquid.  Blend in remaining ingredients.  Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet.  Bake 10 to 14 minutes or until light brown.

Makes about 6 1/2 dozen cookies.  

Sunday, 1 June 2014

Banana Chocolate Chip Muffins

I have been making these muffins for about 30 years now.  They are a family favorite and you are always sure to find a bag of them in our freezer.  They are nice and moist inside and when they first come out of the oven, have a nice crunchy exterior.  They are super easy to throw together and are a great way to use up a couple of over-ripe bananas.


2 large eggs
1 cup mashed banana (2 to 3 medium)
1/2 cup chocolate chips
1/3 cup butter, melted
1 3/4 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt


Heat oven to 400 degrees F and grease 12 large muffins cups. Beat eggs in a mixing bowl and stir in banana, chocolate chips and butter.  Sift remaining ingredients together into egg mixture and stir only enough to blend (batter will be lumpy).  Spoon into pans filling about 2/3 full.  Bake until well browned, about 17 to 20 minutes.  

Makes 1 dozen standard sized muffins.