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Chocolate Chip Oatmeal Cookies
Toasted nuts and oatmeal make these cookies good for you as well as delicious.
| INGREDIENTS |
3/4 | cup |
1 | cup pecans |
1 | cup butter, in |
1/2 | cup sugar |
3/4 | cup firmly packed light brown sugar |
2 | large eggs |
1 | teaspoon vanilla extract |
cups flour |
1teaspoon baking soda
3/4 teaspoon salt
9ounces
Preheat oven to 350˚F. and place rack in center. Toast oatmeal and pecans on baking sheet until lightly browned, about 10 minutes. Remove and reserve. Turn oven up to 375˚F.
Use metal blade to process butter and both sugars until smooth, about 2 minutes. Scrape work bowl as necessary. Add eggs and vanilla; pulse until just mixed, about 6 times.
Add toasted pecans, flour, baking soda, salt and half the toasted oatmeal. Pulse until mixed, about 8 times. Remove to large bowl, add remaining oatmeal and chocolate chips and stir to mix.
Drop by rounded teaspoonfuls onto greased baking sheets 1 inch apart and bake until golden brown, about 11 minutes.
Yield 48
Carrot Cake
To make this delicious, moist cake look really professional, place a marzipan carrot in the center. You can buy them at many pastry or candy shops.
INGREDIENTS
Butter for pans
Fine, dry bread crumbs for dusting pans
1/2 pound carrots, peeled
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2large eggs
1/2 cup corn oil
1teaspoon vanilla extract
3/4 cup walnut pieces
1 | cup |
1/2 | tablespoon unsweetened cocoa |
1 | teaspoon baking powder |
1teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins, steamed over boiling water for 10 minutes
Cream Cheese Frosting (recipe follows)
Preheat oven to 350˚F. Butter two
Cut carrots into lengths to fit tube horizontally. Use shredding disc to shred carrots; reserve.
Process sugars, eggs, oil and vanilla with metal blade until smooth, about 15 seconds. Add walnuts and dry ingredients; pulse until combined, about 6 times, stopping once to scrape down work bowl. Use spatula to stir in raisins and carrots.
Divide batter between prepared pans and bake in preheated oven until a cake tester inserted in the center comes out clean, about 35 to 40 minutes. Cool in pans for 2 to 3 minutes and turn out onto wire racks to cool completely. Remove paper.
Spread frosting between layers and on top and sides of cake.
Yield 8 to 10 servings.