Here is a great quick holiday recipe. I love oatmeal cookies but I never really cared for raisins in oatmeal cookies, so most of the time I would leave them out. Then I stumbled across this recipe while searching the internet and instead of using raisins they used cranberries. So I decided to bake them and I thought they were amazing. They are not overly sweet but sweet enough to enjoy with a cup or coffee or tea.
- In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside.
- In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla.
- Stir in the flour mixture until just combined. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
- Preheat the oven to 375°F. Line a couple sheet pans with parchment paper.
- Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
- Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
Thought I would share another sweet recipe with you. I know too many sweets are not good for you but this recipe is actually a pretty good from a nutritional stand point. It is a wholesome energy packed bar that really does taste good. Enjoy!!
CRANBERRY DATE BARS
- 1 package (12 ounces) fresh or frozen cranberries, thawed
- 1 package (8 ounces) chopped dates
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups old-fashioned oats
- 1-1/2 cups packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, melted
- 1-1/3 cups confectioners’ sugar
- 1 to 2 tablespoons orange juice
- 1/4 teaspoon vanilla extract
- Preheat oven to 350°.
- Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally.
- Remove from heat; stir in vanilla.
- Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter.
- Press half of the mixture into an ungreased 13×9-in. pan. Bake 8 minutes.
- Spoon cranberry mixture over crust.
- Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes.
- Cool completely on a wire rack.
- Mix glaze ingredients.
- Drizzle over top.
I know we all are trying to lose weight or at least a good portion of us are, but I could not resist posting this recipe. My son who likes to cook as much as I do found this online and wanted to try it. So what’s a good mom supposed to do…..I helped him bake it!! It turned out pretty good.
Apple-Cranberry Crumb Pie
•1 cup all purpose flour
•1/2 cup (packed) golden brown sugar
•1/3 cup old-fashioned oats
•3/4 teaspoon ground cinnamon
•1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
•4 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
•1 16-ounce can whole-berry cranberry sauce
•3/4 cup sugar
•1 teaspoon cornstarch
•1 purchased 9-inch deep-dish frozen pie shell, unthawed
•Vanilla ice cream
Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
Place baking sheet in oven and preheat to 350°F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream