Oatmeal Walnut Cookies

OATMEAL WALNUT COOKIES

Made By Using A Wooden Spoon And Baked In A Toaster Convection Oven

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Oatmeal Walnut Cookies

Quaker Oats Old Fashioned 

Oatmeal Walnut Cookies

Ingredients

¼ cup butter
¼ cup vegetable shortening
½ cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon orange rind peel

1 ¼ cups all purpose flour

½ cup rolled oats.

⅛ teaspoon nutmeg

¼ teaspoon baking soda

¼ teaspoon salt
¼ cup chopped walnuts

Method

1.           Preheat oven to 350 degrees.
2.           Grease cookie sheets.
3.           Cream together butter, vegetable shortening and sugar.
4.           Add egg; vanilla extract and orange rind peel.
5.        Combine together all dry ingredients, flour, oats, salt and baking soda.
6.        Add and blend into cream mixture.
7.        Fold in chopped walnuts.
8.        Refrigerate for approximately 1 hour.
9.        Slightly flour bread board or counter and rolling pin.   

           Place cookie dough and roll out to approximately 1/4 inch thick.   

           Cut out with 2 inch round cookie cutter or to shape of choice.   

           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.



Oatmeal Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

Similar Recipes:-
Oatmeal and Raisin Sugar Cookies
Cherry and Nut Cookies

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Rolled oats

From Wikipedia, the free encyclopedia

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For the Lemon Jelly song, see Rolled/Oats.

A tablespoon of rolled oats

Rolled oats are traditionally oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and stabilized by being lightly toasted.

Rolled oats that are sold as porridge oats usually have had the tough bran removed. They have often, but not always, been lightly baked or pressure-cooked or "processed" in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Oat flakes that are simply rolled whole oats without further processing can be cooked into a porridge and eaten as "old-fashioned" oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli.

Rolled oats can be further processed into coarse powder, which, when cooked, becomes a thick broth. Finer oatmeal powder is often used as baby food.

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The Quaker Oats Company

Current logo since 2012
Type	Subsidiary
Industry	Food
Founded	September 4, 1877; 141 years ago (as Quaker Mill Company) Ravenna, Ohio, U.S.
Founder	Henry Parsons Crowell
Headquarters	Chicago, Illinois, U.S.
Area served	Worldwide
Key people	Robbert Rietbroek (Senior Vice President & General Manager)
Products	Oats Oatmeal (Porridge) Cereal Snacks
Parent	PepsiCo
Subsidiaries	Gatorade
Website	quakeroats.com

* * * * * *

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Cherry Walnut Cookies

CHERRY WALNUT COOKIES

Cherry Walnut Cookies 

Cherry Walnut Cookies

Cherry Walnut Cookies

Ingredients

1/4 cup butter
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1 teaspoon almond extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups all purpose flour
2 tablespoons chopped candied cherries
2 tablespoons chopped walnuts

Method

1.        Preheat oven to 350 degrees.
2.        Grease cookie sheets.
3.        Cream together butter, vegetable shortening and sugar.
4.        Add egg and almond extract.
5.        Combine together all dry ingredients, flour, salt and baking powder.
6.        Add and blend into cream mixture.
7.        Fold in chopped cherries and walnuts.
8.        Refrigerate for approximately 1 hour.
9.        Slightly flour bread board or counter and rolling pin.   

           Place cookie dough and roll out to approximately 1/4 inch thick.   

           Cut out with 3 inch round cookie cutter or to shape of choice.   

           Move to greased cookie sheets and set approximately 2 inches apart.
10.      Bake 350° for 12 to 15 minutes.
11.      Place on cooling rack to cool.
12       Store in airtight cookie jars.
13.      Makes 24 cookies.

 

Cherry Walnut Cookies were made by ShirleyAnn Pearman
Photography by ShirleyAnn Pearman

For all photos on Cherry Walnut Cookies, please click on the photos to this post here at Facebook.

Cherry

From Wikipedia, the free encyclopedia

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This article is about the fruit. For other uses, see Cherry (disambiguation).

For the species called "wild cherry" in the British Isles, see Prunus avium. For other uses, see Wild cherry.

"Cherry tree" redirects here. For other uses of "Cherry tree" or "Cherrytree", see Cherry tree (disambiguation).

Prunus avium, sweet cherry, also called wild cherry

Prunus cerasus

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).

The cherry fruits of commerce usually are obtained from cultivars of a limited number of species such as the sweet cherry (Prunus avium) and the sour cherry (Prunus cerasus). The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in "ornamental cherry" or "cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name "wild cherry" in the British Isles.

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Cookies

COOKIES

Welcome to today's blog post.  

I am herewith featuring a Recipe from Bermuda's Best Recipes CookBook.  The Recipe came from the Fourteenth Edition (May 1991) the chapter of "Small Cakes - Nut And Date Squares, etc.   The recipe is by Mrs. G.C. Hutchings. 

The recipe called for using a wooden spoon, which was quite a challenge in using as I had not used mixing with a wooden spoon in a number of years.  However, it was good arm exercise.  All in all I enjoyed working with the wooden spoon and making the cookies.   The recipe is very good recipe and can be used in many variations to work with.  For example adding fruit, vegetables, raisins, nuts etc.  However, this time I decided to stick straight to the recipe and keep it plain.   I hope you will enjoy this blog post.  The recipe is located just under these photos as you scroll down the blog post.

Cookies

Cookies

Cookies

Cookies

Cookies

Ingredients

½ lb butter

1 cup sugar

2 eggs

1 level teaspoon baking powder

1 tablespoon water

1 small teaspoon flavoring (vanilla and lemon)

Flour enough to make a dough (2 cups)

Method

Cream butter and sugar thoroughly together with wooden spoon.  Beat eggs until light and add to creamed mixture.  Beat well and add water and extract.  Then add flour and baking powder enough to handle.  Roll out on a floured board, cut with cookie cutter and bake in a quick oven for 10 minutes or more.

Bermuda’s Best Recipes (Fourteenth Edition)

Recipe by Mrs. G.C. Hutchings

Cookies were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Carrot And Zucchini Bars

CARROT AND ZUCCHINI BARS

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot And Zucchini Bars

Carrot and Zucchini Bars

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

⅛ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

¾ cups sugar

2 eggs, slightly beaten

½ cup vegetable oil

1 cup shredded carrots (about 3 medium)

1 cup shredded zucchini (about 1 medium)

½ cup raisins

½ cup chopped walnuts

1 teaspoon vanilla

Method

1.              Preheat oven to 350°F.  In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, salt and sugar.

2.              Add beaten eggs, oil, carrots and zucchini.  Blend all together.

3.              Fold in raisins and walnuts.

4.              Spread in a 7 3/8” x 7 3/8” x 1 5/16” Square Cake Pan and mini loaf pan.

 Or Optional  13x9x2” baking pan.  Optional:  Sprinkle with sugar and chopped walnuts.

5.              Bake 25 to 30 minutes or until a cake tester tool comes out clean.

6.              Cool in pan on a wire rack.

7.              Optional:  Frost.

8.              Cut into bars.

Carrot and Zucchini Bars were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Carrot

From Wikipedia, the free encyclopedia

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.^[1]Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persiaand was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for the calendar year 2013 was 37.2 million tonnes; almost half (~45%) were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.

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Zucchini

From Wikipedia, the free encyclopedia

The zucchini (/zuːˈkiːni/, American English) or courgette (/kʊərˈʒɛt/, British English) is a summer squash which can reach nearly 1 metre (100 cm; 39 in) in length, but is usually harvested when still immature at about 15 to 25 cm (6 to 10 in).^[1] A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow.^[2][3] In South Africa, a zucchini is known as a baby marrow.

Along with certain other squashes and pumpkins, the zucchini belongs to the species Cucurbita pepo. It can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.^[4]

In a culinary context, the zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower.

The zucchini, like all squash, has its ancestry in the Americas. However, the varieties of squash typically called "zucchini" were developed in northern Italy in the second half of the 19th century, many generations after the introduction of cucurbits from the Americas in the early 16th century.

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