Recipe - Peanut Butter Cookies

I don't think I've made peanut butter cookies since the kids were little, but last night I got me a real hankerin' for some, so I made a batch and boy! Were they ever good! Thought I'd share the recipe with you here today! Enjoy! 

PEANUT BUTTER COOKIES

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup shortening (I used canola oil)

1/2 cup peanut butter

1 egg

1 1/4 cup flour (I used Prairie Gold whole wheat)

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Mix ingredients together and chill dough for at least 3 hours. 

Heat oven to 375 degrees. Shape into 1 1/4-inch balls. Place 3 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake 10 to 12 minutes.

Cool slightly before removing from cookie sheet; cool completely. 

Makes about 3 dozen cookies.

Until next time...

~Rebecca

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Recipe: Almond Butter Cookies

Almond Butter Cookies

In cleaning out the fridge today I came across an open jar of almond butter. I didn't want it to go to waste, so I did a Google search on ways to use up almond butter. I got lots of ideas, but settled on cookies. I found a recipe that called for ingredients that I had on-hand, tweaked it a bit, and came up with two-and-a-half dozen of these soft and chewy almond butter cookies. I thought I'd share the recipe with you!

ALMOND BUTTER COOKIES

1 stick of butter

1/2 cup almond butter (I use Maranatha brand)

1/2 cup sugar

1/2 cup brown sugar (packed)

1 egg

1-1/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 teaspoon baking soda

Preheat oven to 375 degrees. In a large bowl cream together the butter, almond butter, sugar, and brown sugar. Beat in the egg and add the dry ingredients. Combine thoroughly. Roll into 1-inch balls and place on baking sheets. Press a whole almond into the center of each cookie. Bake for 10 minutes or until cookies begin to brown. Cool on a wire rack and enjoy!

Until next time...

~Rebecca

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Recipe For Soft Batch M & M Christmas Cookies

 

SOFT BATCH M & M CHRISTMAS COOKIES

A yummy holiday treat!

1 cup M & M's

1 1/2 sticks butter

3/4 cup brown sugar

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla

2 cups flour 

2 teaspoons corn starch

1 teaspoon baking soda

1/2 teaspoon salt 

Preheat oven to 350 degrees. Coarsely chop 1/2 cup of M & M's candy and set aside. In a large mixing bowl cream together butter and sugars. Mix in egg and vanilla. Add flour, cornstarch, baking soda, and salt. Mix until just combined. Stir in chopped M & M's. Form dough into balls (I used a heaping tablespoon's worth for each one) and space evenly on a cookie sheet that has been greased or sprayed with non-stick cooking spray. Press five whole M & M's into the face of each dough ball. Bake for 10 minutes or until edges just start to brown.

Until next time...

~Rebecca

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Stress-Relief Baking and My Mother's Oatmeal Raisin Cookie Recipe

In the midst of this pandemic, I've read from multiple sources that baking is a great way to relieve stress and I believe it! I've been baking up a storm here! 

In fact, I sent a GIF of this guy to my daughter-in-law the other day and told her that this was me in the kitchen that day. 😆

(To view the GIF click HERE.)

The day that I sent it to her I had made cookies, three small loaves of French bread, and four loaves of Amish Friendship Bread. That was a lot of baking in one day...even for me! 😅 

So, what about you? Are you a baker? If so, do you find that you are baking more now than usual? What are some of your favorite things to bake?

Today I'm including this family favorite recipe...my mother's Best-Ever Oatmeal Drop Cookie recipe. 

Mom used to bake these cookies for me when I was a child and I made them for my own children as they were growing up. Now, my daughter and her children make them, so this is a recipe that spans at least four generations...maybe more!

Not only are these cookies wholesome and comforting, but this recipe makes a big batch...approximately 4 dozen cookies. 

MY MOTHER'S BEST-EVER OATMEAL DROP COOKIES

2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
2 c. oats
1 cup softened butter or margarine
1 tsp. vanilla
1/2 c. white sugar
1/2 c. brown sugar, packed
2 eggs
1/2 c. milk
1 c. raisins
3/4 c. chopped nuts

Mix all ingredients until well blended. Drop by teaspoonfuls on cookie sheet. Bake at 375 degrees for 12 to 15 minutes.

Until next time...

~Rebecca

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Violets, Violet Jelly, and More

Common Violets - Photo Credit

In early spring violets grows in abundance here in southwest Missouri and our backyard is full of them! 

Cyndi's Candied Violets

A friend of mine, Cyndi Cogbill, of Pawpaw Patch Productions, inspired me this year when she tried her hand at making violet syrup and shared pictures of the candied violets she made and the sugar cookies that she featured them on. Wow! Absolutely beautiful! 

Cyndi's Sugar Cookies Featuring Candied Violets

Cyndi also shared the link to a great article on the virtues of violets from Eat The Weeds and Other Things, Too and that is where I got the original recipe for violet jelly, which I will be sharing my slightly tweaked version of in this post.

Like I said, in early spring our backyard is full of violets! After looking at Cyndi's pictures and reading the article that she posted the link for, I decided to gather my supplies and try my hand at making violet jelly...and I'm so glad I did! Not only is it beautiful, but it tastes delicious! It's sure to be an annual treat in this household from now on! 

The first thing I did, was to gather two cups of violet heads (no stems...no leaves...just heads) and put them in a jar.

Two Cups of Loosely-Packed Violet Heads

 Next, I made an infusion by pouring two cups of boiling water over the violet heads, covering them with a lid, and letting them sit for several hours.

An Infusion of Violets and Water

Immediately after covering the violets, the water started turning a pretty shade of turquoise blue. 

An Infusion of Violets and Water

The longer the violets sat, the darker the color became. I don't have a picture of it, but the water eventually turned an almost dark blue.

After sitting for several hours, I used a coffee filter inside a strainer to strain the flower heads from the infusion. Then, I squeezed the juice from one whole lemon and added it to the liquid.

Upon adding the juice from the lemon, a chemical reaction took place and the liquid in the jar turned a beautiful shade of pink.

After that, using the liquid in the jar, and following the instructions below, I went ahead and made the jelly. One recipe yielded five half-pint jars.

Violet Jelly

VIOLET JELLY

2 cups fresh violets

2 cups boiling water

Juice of one lemon

1 package of pectin (I used Sure-Jell)

4 cups sugar

Place the violet blossoms in a glass jar and cover them with the boiling water. Place a lid on the jar and allow infusion to make for anywhere between 2 and 24 hours (I let mine make for about six hours). The water will turn various shades of blue as times goes on. Strain and discard the spent flowers. Add the lemon juice. Mix will change to a pretty pink. Place liquid in a large stainless steel pan, stir in pectin, and bring to a boil. Add the sugar all at once and bring to a boil again. Boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. (I hot-water bathed mine for 15 minutes in a hot-water bather.) Makes approximately 2 1/2 cups jelly.  

That's all there really was to it. The process was simple and the reward sweet. 

Be sure to click on the links throughout this article to learn more about violets and different ways of using them.

Until next time...

~Rebecca

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Recipe For Cherry Jelly

Resurrection Cookies

Photo Credit

This is a great recipe that can be used to teach your children the story of Resurrection Sunday...that Jesus Christ our Lord and Savior is not dead but has risen. We serve a Risen Savior......

 

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

 

Instructions:

These are to be made the evening before Easter.  Preheat oven to 300F.
*** (this is very important --- don't wait until you are half done
with the recipe). Place pecans in zipper baggy and let children beat them with the
wooden spoon to break into small pieces.  Explain that after Jesus was arrested.
He was beaten by the Roman soldiers.  Read: John 19:1-3

 

Let each child smell the vinegar.  Put 1 teaspoon vinegar into mixing
bowl. Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

 

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus
gave His life to give us life. Read: John 10:10&11

 

Sprinkle a little salt into each child's hand.  Let them taste it and
brush the rest into the bowl.  Explain that this represents the salty tears shed by
Jesus' followers, and the bitterness of our own sin. Read: Luke 23:27

 

So far the ingredients are not very appetizing.  Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us.
He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16

 

Beat with a mixer on high speed for 12 to 15 minutes until stiff
peaks are formed. Explain that the color white represents the purity in God's eyes of
those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

 

Fold in broken nuts.  Drop by teaspoon onto waxed paper covered
cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body
was laid. Read: Matthew 27:57-60

 

Put the cookie sheet in the oven, close the door and turn the oven
OFF.

 

Give each child a piece of tape and seal the oven door. Explain that Jesus tomb was sealed. Read: Matthew 27:65-66

 

GO TO BED!

 

Explain that they may feel sad to leave the cookies in the oven
overnight. Jesus' followers were in despair when the tomb was sealed. Read: John
16:20&22

 

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read: Matthew 28:1-9

Recipe: Chocolate Chip Cookie Dough Valentine’s Hearts

Cookie Dough Truffles

I made these irrisistably delightful and scrumpciously delicious treats for the grandlittles for Valentine's Day this year. I'm pretty sure they will turn out to be a big hit! <3

Chocolate Chip Cookie Dough Valentine’s Hearts

Ingredients

• ¼ cup unsalted butter-softened
• ¼ cup + 2 tablespoons light brown sugar, packed
• ½ tsp pure vanilla extract
• ⅛ cup peanut butter
• 1 cup all-purpose flour
• 7 oz. sweetened condensed milk
• 1 cup mini chocolate chip morsels
• 10 oz semi sweet baking chocolate for dipping
• 1.5 oz white chocolate for garnish
• A few drops of pink or red food colors

Instructions

1. Beat softened butter and brown sugar until fully combined, then add vanilla and peanut butter and beat until fluffy.
2. Add flour and sweetened condensed milk and beat until combined.
3. Fold in the mini chocolate chip morsels.
4. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper and set in the fridge to chill.
5. Pull off the parchment paper to lift the dough from the baking dish. Using heart shaped cookie cutter cut off the truffles and place them on a tray lined with parchment paper. Set in the freezer while melting chocolate.
6. Using a fork dip the truffles into melted chocolate ( one at the time), slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle back on the parchment paper. Set them back in the fridge until chocolate is firm.
7. Melt white chocolate, stir in a few drops of red food color, transfer into a small bag, cut the corner off and pipe melted chocolate on top of the truffles.

Original recipe found at OMG Chocolate Desserts.

Resurrection Cookies

Photo Credit

This is a great recipe that can be used to teach your children the story of Resurrection Sunday...that Jesus Christ our Lord and Savior is not dead but has risen. We serve a Risen Savior......

 

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape
Bible

 

Instructions:

These are to be made the evening before Easter.  Preheat oven to 300F.
*** (this is very important --- don't wait until you are half done
with the recipe). Place pecans in zipper baggy and let children beat them with the
wooden spoon to break into small pieces.  Explain that after Jesus was arrested.
He was beaten by the Roman soldiers.  Read: John 19:1-3

 

Let each child smell the vinegar.  Put 1 teaspoon vinegar into mixing
bowl. Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

 

Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus
gave His life to give us life. Read: John 10:10&amp;11

 

Sprinkle a little salt into each child's hand.  Let them taste it and
brush the rest into the bowl.  Explain that this represents the salty tears shed by
Jesus' followers, and the bitterness of our own sin. Read: Luke 23:27

 

So far the ingredients are not very appetizing.  Add 1 cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us.
He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16

 

Beat with a mixer on high speed for 12 to 15 minutes until stiff
peaks are formed. Explain that the color white represents the purity in God's eyes of
those whose sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

 

Fold in broken nuts.  Drop by teaspoon onto waxed paper covered
cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body
was laid. Read: Matthew 27:57-60

 

Put the cookie sheet in the oven, close the door and turn the oven
OFF.

 

Give each child a piece of tape and seal the oven door. Explain that Jesus tomb was sealed. Read: Matthew 27:65-66

 

GO TO BED!

 

Explain that they may feel sad to leave the cookies in the oven
overnight. Jesus' followers were in despair when the tomb was sealed. Read: John
16:20&amp;22

 

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read: Matthew 28:1-9

My Mother's Best-Ever Oatmeal Drop Cookies

2 c. flour
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
2 c. oats
1 cup softened butter or margarine
1 tsp. vanilla
1/2 c. white sugar
1/2 c. brown sugar, packed
2 eggs
1/2 c. milk
1 c. raisins
3/4 c. chopped nuts

Mix all ingredients until well blended. Drop by teaspoonfuls on cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Makes about 4 dozen cookies.