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Chocolate Cherry Toffee Oatmeal Cookies
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 1 1/2 C flour
1 t baking soda
1 & 3/4 sticks of butter, soft
3/4 C white sugar
3/4 C brown sugar
1 egg
1 t vanilla
1 1/2 C old fashioned oats
6 oz bittersweet or dark chocolate chips
4 oz toffee bits
1 C dried cherries chopped
Directions: Preheat oven to 350. Sift together flour and baking soda. Cream butter and sugars until fluffy. Add egg and beat on high. Add vanilla and beat. Gradually add flour mixture, beating on low, just until combined. Stir in remaining ingredients.
Drop by rounded teaspoonfuls onto non stick baking pans or parchment paper. (I like to form balls and flatten them slightly.) Bake until golden brown, about 10 minutes. Rotate cookie pans after 5 minutes. Allow to cool about 30 seconds before removing from pan. Can be stored in an airtight container for up to 1 week.
Comments: Original recipe called for 2 sticks butter but I thought the cookies were too thin and crispy. I am experimenting...may try 1 & 1/2 sticks.
Original recipe called for 7 oz. toffee bit...I thought that made them too sweet and too crunchy.
Satin Smooth Fudge
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet Yacht
Ingredients: 11 oz. evaporated 2% milk
4 1/2 cups of sugar
1 stick of butter
Two 12 oz bags of chocolate chips
12 oz. Marshmallow fluff
2 tsp of vanilla
Directions: #1. Mix Sugar, Milk, Butter in a large pan. Bring to a steady boil. Boil for 5 minutes in a pan, stirring slowly and constantly.
#2. Turn heat to low. Using a large spoon, stir in Chips until melted.
#3. Turn off heat and add Fluff and Vanilla.
#4. Mix by hand until it is very smooth and you see it starting to set up.
#5.
Pour into a buttered 11" x 17" pan and let cool
#6.
Cut into 1" squares and serve with fine red wine.
Makes 187 pieces
One piece is 48 calories
Merry Christmas
Comments: My Mother, Maxine, made 5 lbs of fudge every week and we always enjoyed this treat. I hope you will too.
Radeen
Bread Pudding
Number of Servings: more than 8
Added By: Cynthia Palmer
My Yacht Name: Neverland
Yacht Manufacturer: Pacific Seacraft
Ingredients: 4 eggs
1.5 C of sugar (or less if you prefer)
2 tbsp vanilla
2 tsp cinnamon
2 tsp nutmeg
3 C milk (I use powdered on the boat)
3 tbsp butter, melted
1 C pecans (chopped) or raisins (or both!)
7 C stale bread (cubed)
Note: Can be served with any sauce made with bourbon, rum, or your favorite liqueur if you like, but sauce is not essential.
E.g.:
1/2 c butter creamed over heat with 1 c sugar. Blend in 1 egg yolk. slowly add 1/2 c liqueur stirring constantly until sauce thickens.
Directions: Beat eggs until frothy. Beat in sugar, vanilla, cinnamon and nutmeg. Add milk and butter, mixing well. Stir in nuts/raisins.
Butter a 9x13 or smaller but adequately deep pan and spread bread cubes in bottom. Pour liquid over bread. Let sit 30 minutes, patting bread into liquid if needed.
Bake at 350 degrees for 45 minute - test and bake longer if needed until cooked in center.
Comments: This is a great way to use up bread you may have bought that doesn't measure up to brands you buy at home, or ones that are homemade!
Strawberry Rhubarb Crisp
Number of Servings: 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Topping:
3/4 C flour
2/3 C sugar
large pinch salt
6 T cold butter, sliced 1/2" and cubed
1/2 C oatmeal
1/2 C toasted nuts, walnuts or hazelnuts (optional)
1/2 t cinnamon (optional)
Filling:
2 lb. rhubarb, cut into 1/2' pieces, about 8 cups
1 lb. strawberries, halved, about 4 cups
1/4 C flour
1/2 C sugar
1 1/2 t vanilla
zest of one large orange
Directions: 1. Preheat oven to 350. Butter an 11 x 13 glass dish.
2. In a small bowl, combine topping ingredients: flour, sugar and salt. Rub in butter with fingers until clumps form. Stir in oats, nuts and cinnamon. Set aside.
3. In a very large bowl, mix filling ingredients: sugar and vanilla. Stir in flour. Then add zest. Toss in rhubarb and stir until coated. Add strawberries and stir gently.
4. Pour fruit into buttered dish. Sprinkle oat topping evenly. Bake about 45 minutes until filling bubbles thickly and topping is lightly browned and crisp. Cool
10 - 15 minutes before serving. Delicious warm or cold with vanilla ice cream.
Comments: This is adapted from recipes found at Bon Appetit's website and an old Betty Crocker cookbook. Tastes like summer!
Fudge Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: Cake:
2 C sugar
2 C flour
1 t baking soda
1 C water
2 sticks butter
4 T cocoa
1/2 C buttermilk
2 eggs, slightly beaten
1 t vanilla
Topping:
1 stick butter
6 T milk
4 T cocoa
1 box powdered sugar
1 t vanilla
1 C toasted pecans
Directions: Mix together flour, sugar and baking soda in large bowl. Bring to a rapid boil 2 sticks butter, water, and cocoa. Pour over dry ingredients and stir well. Add buttermilk, eggs, and vanilla. Mix well and pour into greased 9 x 13 pan or 1 " deep cookie sheet. Bake at 400 for 20 - 30 minutes.
Topping: Start 5 minutes before cake is done. Bring to a boil butter, cocoa, and milk. Add powdered sugar, vanilla, and pecans. Stir well and spread on top of warm cake.
Comments: A recipe from my Arizona niece, Tammy.
Pound Cake
Number of Servings: more than 8
Added By: Radeen
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 sticks butter
1 2/3 C sugar, white or brown or a mix
3 eggs, plus 3 eggs yolk, room temperature
1/2 C sour cream
1 1/2 t vanilla
1/2 t almond extract
2 C flour
Directions: 1. Heat oven to 325. Grease a 9 x 5 x 3.5 loaf pan. Beat butter about 15 seconds. Add sour cream and stir. While running mixer, sprinkle in sugar gradually. Beat 4 to 5 minutes, scraping down sides of bowl occasionally.
2. In a 2 cup measuring cup, mix together eggs, yolks, vanilla, and almond extract. With mixer at medium-high, pour mixture in a very slow stream into the butter/sugar mixture. With a spatula, fold flour into mixture in 1/2 C increments.
3. Spread batter into pan, smoothing top with a knife. Bake 70 and 80 minutes, until cake tester comes out clean. Cool to room temperature, remove parchment, wrap in plastic, then foil and store at room temperature.
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