Nana’s Old Fashioned Oatmeal Cookies

I grew up believing my Dad’s favorite cookie was chocolate chip. My Dad loves those too but his mothers (my Nana) oatmeal cookies were his favorite. Recently I dug up her recipe and made a batch for my Dad. They were delicious, raisins and all. I am not a huge raisin fan so I did use my preference, golden raisins. I admit, I loved them too.

Ingredients:

1 1/4 cups packed brown

2 1/2 sticks butter, room temperature

2 teaspoons vanilla

1 egg, room temperature

1 1/2 cups flour

1 teaspoon soda

1/2 teaspoon salt

3 cups of rolled oats oats

1 cup of raisins, I used golden raisins*

1 cup of chocolate chips, optional if you do not to use raisins

Preheat oven to 375 degrees.

In a mixing bowl, cream butter and brown sugar. Add vanilla and eggs. In a separate mixing bowl, combine flour, soda and salt. Gradually add flour mixture to wet ingredients. Stir in oats and raisins or chocolate chips if you are not using raisins. Drop by tablespoons on an ungreased cookie sheet. Bake for 8 -10 minutes. Eight minutes will give you a chewy cookie and 10 minutes will give you a crunchy cookie. Cool for a minute on the cookie sheet and cool completely on a cooling rack before storing in an air tight container.

*Golden raisins are my personal preference. I think they are not as dried out as brown raisins. However, when golden raisins are baked, they do turn brown. 😊

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Flipped Out Peach Cake

Some of you might refer to this as a Peach Upside Down Cake but in my kitchen, it’s a Flipped Out Peach Cake. Yummy ripe peaches and a light vanilla cake will make you flip! This cake is best served warm but is also great room temperature.

Ingredients:

1 stick butter plus 4 Tablespoons, melted

1 cup brown sugar

2 cups about 5 fresh peaches sliced

Maraschino cherries, optional

Mix melted butter and brown sugar together. Pour into a 9″ cake pan.

Arrange about 2 cups of sliced peaches on top of the melted butter/sugar. Add cherries if desired.

Dry Ingredients:

1 1/4 cup flour

1 teaspoon baking soda

1 teaspoon baking powder

1/8 teaspoon salt

Whisk dry ingredients in a separate bowl. Set aside.

Wet Ingredients:

1 egg

2 teaspoons vanilla

3/4 cup buttermilk

Preheat oven to 350 degrees. In a mixing bowl, blend egg vanilla and buttermilk. Gradually add dry ingredients and combine. Pour over sliced peaches and bake 40-50 minutes or until a cake tester comes out clean. Let cake rest 10 minutes before flipping it out in a serving plate. Serve warm or room temperature.

Peaches and Cream Cupcakes

I love and adore peaches. My Dad does too. I think I have purchased 15 pounds this summer. My Dad asked me to make another dessert with peaches, so I decided on cupcakes. The cupcakes are full of chopped sweet peaches and topped with delicious cream cheese frosting. The cupcakes on their own without frosting would be great as peach muffins. This recipe is for you Daddy.

These cupcakes are delicious without frosting. Would make a great peach muffin.

Ingredients:

1 1/4 flour

1 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 teaspoon peach extract, or peach schnapps

1 egg

1/2 cup water

2-3 peaches chopped

Preheat oven to 350 degrees. Line cupcake pan with liners.

Whisk together all dry ingredients. Set aside. In a mixing bowl, combine milk, oil, extracts and egg. Add liquid ingredients to the dry, scraping down the sides as needed. Slowly add the water. Fold in chopped peaches. Fill cupcake liners 2/3 full. This recipe will make 14-16 cupcakes. The cupcakes are are so moist, fluffy and so full of peach flavor. These cupcakes vanished right before my eyes.

Cream Cheese Frosting:

1 stick of butter

1 8 ounce page cream cheese

2 teaspoons vanilla extract

1 pound of powdered sugar

Garnish with sliced peaches, optional

Cream butter and cream cheese together. Add extract and incorporate powdered sugar. Pipe frosting on cupcakes (I used a 1M tip). Enjoy!

Blueberry Cheesecake Tart

I love tarts. For those of you who are intimidated by making cheesecakes, this is a great simple alternative. The crust only bakes about 10 minutes, otherwise it’s an easy no bake dessert.

Crust Ingredients:

1 package of shortbread cookies, plus one sleeve of another cookie package, crushed. I used Keebler Sandies

4 Tablespoons butter, melted

Preheat oven to 350 degrees. In a food processor or put cookies in a large ziplock bag and use a rolling pin to crush them. Mix butter with cookie crumbs and press into a tart pan with a removable bottom. My tart pan was 10 1/2 inches. Bake for 10-12 minutes. Cool completely before adding cream cheese filling.

Ingredients for cream cheese filling:

1 8 ounce plus 4 ounces of another package of cream cheese

3/4 cup heavy whipping cream

1/3 cup sugar

1 1/2 teaspoons of vanilla extract

Refrigerate mixing bowl and attachment(s) in the refrigerator for 30 minutes. Beat cream cheese, sugar, and extracts together until smooth. Add whipping cream and beat until soft peaks form. Spread evenly into tart shell.

Blueberry topping:

2-4 cups of blueberries, mine were frozen but thawed it was about 2 cups*

1/2 cup blueberry preserves

3 Tablespoons honey

Melt preserves and honey in a sauce pan. Let cool completely. Arrange blueberries on top of tart. Stir preserve/honey mixture and lightly brush or spoon over blueberries. Keep refrigerated until ready to serve. Enjoy!

*make sure if you are using frozen blueberries that they are thawed and drained well

Fresh Peach Cheesecake

There is nothing I love more in the summer than fresh peaches. My Dad also loves peaches. To celebrate my Daddy’s 85th birthday, I created this recipe for him. This cheesecake is very creamy and delicious. Fresh Peach Cheesecake, he told me I hit a home run with this one. Enjoy!

Ingredients for Crust:

1 1/2 packages of Keebler Sandies Cookies, crushed

4 Tablespoons melted butter

Preheat oven to 350 degrees. Combine cookie crumbs and butter. Pat on the bottom of a prepared (I use non stick baking spray) 9″ springform pan. Bake 6 minutes and cool completely while preparing cheesecake batter.

Ingredients for Cheesecake Batter:

3 8 ounce cream cheese, room temperature

1 cup sugar

3 eggs, room temperature

1 teaspoon vanilla

1/2 teaspoon almond extract

1/2 peach extract*

1 cup sour cream

3 heaping Tablespoons corn starch

3 cups of chopped peaches, about 7-8, depending on the size of the peaches

In a mixer, beat cream cheese until smooth. Mix in sugar. Add eggs, one at a time. Blend in extracts. Add in sour cream and corn starch. At this point I stopped and chopped up my peaches and folded them in the cheesecake batter. Bake 50-55 minutes. Do not over bake. Cool completely and refrigerate.

Sprite Pool

Peach Topping:

5-6 ripe peaches, peeled and sliced

6 ounces of Sprite or 7-Up

1/2 cup peach preserves

3 Tablespoons honey

Place sliced peaches in a bowl of Sprite or 7-Up. This will prevent the peaches from turning brown. By putting them in soda, I find there is no taste but if I dipped them in lemon juice, the peaches would taste like lemon. In a separate bowl, stir the peach preserves and honey together. Take the peaches out of the bowl of soda and blot them on paper towels. Arrange on top of cheesecake. Spoon or brush on the preserves that have been mixed with honey. Store in the refrigerator.

*Three Tablespoons of Peach Schnapps can replace the peach extract or you can leave it out.

Ooey Gooey Orange Creamsicle Cake

Not your typical Ooey Gooey Cake, but orange creamsicle. So yummy and easy to make. This dessert is loved by my family.

Ingredients:

1 box Duncan Hines Orange Supreme Cake Mix

1 egg

2 sticks of butter, melted, one stick for each layer

1 8 ounce package cream cheese, room temperature

2 eggs

1 teaspoon vanilla

1/2 teaspoon orange extract

1 16 ounce package powdered sugar

Bottom layer:

Combine the cake mix, egg and one stick of melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly sprayed 13 by 9-inch baking pan. I used a tablespoon, to flatten out the bottom layer, at home. I use the bottom of a measuring cup.

Top layer:

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, orange extract and one stick of melted butter and blend together. Add powdered sugar and mix well. Pour over the bottom layer and spread it out evenly. Bake 40 – 50 minutes. Do not over bake or your cake will be dry. The cake should be a little jiggly so it’s gooey inside. Enjoy!

Orange Creamsicle Cookies

I love and adore Orange Creamsicle anything. My Dad loves it too. I purchased a bag of Orange Vanilla Cream M&M’s* and knew I could turn this magical bag of candy into a great recipe(s). Listed below is my recipe for Orange Creamsicle Cookies and Orange Creamsicle Ice Cream Sandwiches. Both recipes will knock your socks off.

Ingredients:

2 1/4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup of shortening, the white kind like Crisco

3/4 cup granulated sugar

3/4 cup brown sugar (I used light brown)

2 teaspoons vanilla

2 eggs

1 bag of Orange Vanilla Cream M&M’s (8 ounce bag only available at Dollar General)

Preheat oven to 350 degrees. Combine dry ingredients in a bowl. Whisk together and set aside.

Add vanilla and eggs and blend well. Slowly combine flour mixture a little at a time. Stir in M&M’s. Drop by tablespoons (I used a medium scoop) onto an un-greased cookie sheet. Bake for 9 minutes or until done according to your cookie size. Larger cookies for ice cream sandwiches will take a couple of minutes longer. Leave on cookie sheet for 1 minute, remove and remain cooling on a cooling rack. Store in an airtight container. Enjoy!

Bonus Recipe

Orange Creamsicle Ice Cream Sandwiches

Ingredients:

Large cookies

Breyers Orange Creamsicle Ice Cream

Make large cookies from the recipe above. Place one softened scoop of ice cream on one cookie and top with another. Place in freezer, Best if frozen overnight. The perfect summertime treat.

This photo was taken before freezing overnight.

*Orange Cream Vanilla M&M’s are a Dollar General Store exclusive.