Recipes

Chewy Oatmeal Cookies

Yield: approx. 25-30 1oz cookies (double the recipe if you want 2oz cookies)

• 4oz butter; softened
• 2/3 c. brown sugar (I prefer dark brown to light)
• 1 egg
• 1/2 t. vanilla
  • Cream together butter and sugar until light and fluffy, add egg and vanilla, cream again 1-2 minutes
• 1 1/4 c. Flour (if you want to make these gluten free, use any GF flour you like. I prefer oat flour, but use what makes your taste buds happy) 
• 1/2 t. baking soda
• 1/2 t. cinnamon
• 1/4 t. salt
  • Combine the dry ingredients together in a bowl, whisk to break up any clumps. Add this mixture into the creamed butter and sugar, blend until combined. If necessary, add more flour to get the right consistency. The dough should be soft and pliable, but not overly sticky.
• 1 1/2 c. regular oats
• 3/4 c. dried fruit- Use anything you like. I’ve done chopped dates (approx 8 dates), and cranberries. I personally don’t like regular dark raisins, but any chopped fruit you like would be fine. Or chocolate chips!
• 1/4 – 1/2c chopped nuts if desired. Cranberry Almond is the picture shown.

Once everything is combined, chill the dough for at least 30 minutes. You can pre-portion them if you like and freeze them on a sheet tray. Once frozen, you can keep them in the freezer in a container and bake fresh cookies whenever you like (that way there aren’t a whole batch of cookies tempting you).

Bake at 350F for about 10-12 minutes, until the edges are golden.

*If you’re making the GF version, consider adding an extra egg, or realize that without the gluten, the final product is a bit crumbly. Xanthan gum is another suggestion if you have some around. Just follow the directions on your package for quantity in relation to the recipe

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Cinnamon Rolls

1/4 oz package yeast: bloom in 1/2 c warm water 100-110ºF, set aside

in a large bowl, or bowl of a mixer, combine :

• 1/2 c scalded milk
• 1/4 c sugar
• 1/3 c of butter or shortening, melted (I just add it to the milk to melt it)
• 1 tsp salt
• 1 egg-make sure you let the milk cool a bit before you add the egg, so it doesn’t scramble
• 3 1/2- 4+ cups of flour. You might need a bit more a higher elevation (5280) to form a nice dough

To the liquids in the mixing bowl add, 2 c of flour: mix until smooth

• add the yeast/water mixture, mix to combine
• add in the rest of the flour and mix in the mixer with the dough hook until the dough is clean from the bowl and forms a ball onto the hook (this is where the + flour comes in)

Once dough pulls from the sides of the bowl, and is soft but does not stick to your hands, knead the dough on a lightly floured surface for 5-10 minutes to form the gluten.

Cover in a greased bowl (make sure you turn the dough over and grease the top too). Let it rise until doubled in size ~1-1 1/2 hours

Make filling for the middle:

• 1/2 c melted butter
• 3/4 cup sugar (I use 1/2 granulated and 1/2 brown, just for a richer taste, and it adds a bit more moisture)
• 2 T ground cinnamon

Punch down risen dough, and roll out to 15”x9” square.

*This is where most recipes will tell you to brush the butter onto the dough surface, but I’ve found it’s easier if you drizzle it or pour it from a glass measuring cup and then spread it out with the back of a spoon, or off set spatula. Too much of the butter stays in the pastry brush. Then, if needed you can pour more butter over the sugar mixture to add more filling. (I don’t always use up all the melted butter, or all the sugar mixture-I save that for my oatmeal).

Pour butter over dough, then sprinkle with sugar mixture. Repeat this process as necessary.  Also, don’t be afraid to stretch or cut the dough to shape it before you apply the sugar mixture.  You can always bake off scraps for little bite sized tasters.

Roll dough from the long side, starting in the middle and working your way to the ends as you go. You might have to tug at the ends to make them fit. Try not to squeeze or press down too hard, all the filling will come out.

Cut into pieces, about 3 fingers thick, depends on how big you want the finished roll to be. Place cut rolls into a greased baking pan, cover and let rise again before baking.

Bake at 350ºF for about 30 minutes, or until golden on the edges.

If you want to freeze the rolls, after cutting them, place them on a cookie sheet spaced apart and freeze until solid. Once frozen place them in a container, or plastic zip top bag. To cook, remove from freezer the night before and place in a smaller greased pan, covered. Leave on the counter to thaw and rise overnight. Bake as above. Frost or glaze as preferred.

Cream Cheese Frosting: for one batch of rolls

• 2 oz. softened cream cheese
• 1 Tbsp softened butter
• dash of vanilla
• powdered sugar, added to desired consistancy

cream the cheese and butter together, add the vanilla, add sugar a little at a time and whip (quickly with a spoon will work) until you reach your desired consistancy.  Frosting will melt on warm rolls.

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Double/Triple Chocolate Chip Cookies

Cream together: 1/2 c softened butter, 1/2 c granulated sugar, 1/2 c brown sugar until light and fluffy-once creamed, add in one large egg and 1 tsp vanilla; blend

Sift together: 1 1/2 c AP flour, 1/4 c cocoa, 1/2 tsp b soda, 1/2 tsp b powder, 1/2 tsp salt, add into creamed mixture (my cookies are so dark because I add in 1 T of a special cocoa, called Black Onyx Cocoa-it’s not necessary, but tasty) It can be found at Savory Spice shop.

Then add 1/2 c milk and mix, finally add 1 c semi sweet choc chips, you can use 1/2 semi and 1/2 milk if you like.

portion out on cookie sheet, bake at 350 for about 12 minutes

I portion them out into 1 oz balls, freeze them and then bake them. They take about 14 minutes if frozen, but they stay poufier that way.