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.
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. 😊
When you have an extremely cute quiche pan, you name your recipe after your pan. I love all quiche, especially Quiche Loraine. This quiche is crustless, making it a delicious low carb recipe. Perfect for breakfast, brunch, lunch or dinner. I made this many times for my Mom and my friend Ana. Family and friend approved.
6 eggs, I used extra large
1 1/2 cup Heavy Cream
1 teaspoon Salt
1 teaspoon Pepper
1/4 teaspoon Nutmeg
1/4- 1/2 cup Onion, I did 1/2 cup
6 strips of Bacon, cooked crisp and crumbled
4-6 ounces Swiss Cheese*, grated
1- 1 1/2 cups Ham, cut into bite size pieces
Preheat oven to 350 degrees. Spray quiche pan with Pam.
In a blender, add eggs, heavy cream, salt, pepper, nutmeg and onion. I put the blender on purify and let it blend and chop the onions until they were incorporated into the smooth liquid. Set aside.
Place 6 strips of broken cooked crisp bacon on the bottom of the quiche pan. Top with Swiss Cheese. Place ham on top of cheese and carefully pour egg mixture in blender over the top of the ham. I placed my quiche pan on top of a cookie sheet just in case. Bake for 45-55 minutes or until custard is set. I covered the top of my quiche midway through the cooking time to prevent excess browning. Let quiche cool for a few minutes before slicing and serving.
*I prefer gruyere cheese in this recipe but I had Swiss in my fridge and used that. Both make excellent flavored quiche.
I celebrated the July 4th holiday with my friends Pat and Amy George. Several friends were there including Amy’s mother, Jean Conklin. Jean was telling me about the cake she brought over that day. It was grandmother’s recipe that had been in her family since 1890. This was the recipe of Jean’s grandmother, Ella Cole. Ella passed this recipe down to her daughter, Helen Hardy and then Helen to her daughter Jean. This is a moist delicious cake full of blueberries. Moist, light and very flavorful. The cake is not frosted, however if you want to frost it with a cream cheese frosting, that would be good or even add a streusel topping would also be delicious. I liked the simplicity of the cake. I don’t think it needs a thing. I hope you enjoy this tasty piece of history as much as I did.
1 1/2 cups sugar
1 cup of oil or 2 sticks of softened butter
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons of vanilla
2 cups of flour
3 1/2 cups of fresh blueberries
1 cup of walnuts, chopped, if desired
Preheat oven to 350 degrees. Prepare a 13 x 9 pan.
Blend sugar and butter. Add eggs one at a time. Add in vanilla, salt and cinnamon. Add in the flour but not all at once. Stir in blueberries and walnuts. Bake for 35-45 minutes until done. Check with a cake tester, mine baked almost 45 minutes. Enjoy!