tag:dreamwidth.org,2009-03-26:6177 A Place for Foodies OM NOM NOM: A collection of yummy recipes and food 2019-09-09T00:15:01Z tag:dreamwidth.org,2009-03-26:6177:152232 metawidget 2016-02-05T00:55:41Z 2016-02-05T12:31:22Z hungry public 2 Posted by: <span lj:user='metawidget' style='white-space: nowrap;' class='ljuser'><a href='https://metawidget.dreamwidth.org/profile'><img src='https://www.dreamwidth.org/img/silk/identity/user.png' alt='[personal profile] ' width='17' height='17' style='vertical-align: text-bottom; border: 0; padding-right: 1px;' /></a><a href='https://metawidget.dreamwidth.org/'><b>metawidget</b></a></span><br /><br />Quick, easy, moist cookies adapted from a double-chocolate recipe from the West Wind Pony Club Cookbook.<br /><br />Makes 30-36 cookies.<br /><br />Preheat oven to 375°F and lightly grease two cookie sheets.<br /><br />Cream together:<br /><br />2/3 cup vegetable shortening<br />1 1/2 cups brown sugar<br /><br />Add and mix vigorously:<br /><br />1 Tbsp water <br />1 tsp vanilla extract <br />2 eggs<br /><br />Sift together in a separate bowl:<br /><br />1 cup whole wheat flour<br />1 cup all-purpose white flour<br />1/4 tsp baking soda<br />1/2 tsp salt<br />1 Tbsp ground cinnamon <br /><br />Mix dry ingredients into wet a bit at a time, stirring well.<br /><br />Add:<br /><br />1 cup pecan pieces<br /><br />Drop 2" balls into cookie sheets, leaving 2" spaces between cookies.<br /><br />Bake 9 minutes… cookies will still be soft and a bit shiny when done. Wait maybe 5 minutes then transfer with a thin spatula or other thin lifter to wire rack.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=omnomnom&ditemid=152232" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments tag:dreamwidth.org,2009-03-26:6177:124867 jjhunter 2012-08-29T02:05:29Z 2019-09-09T00:15:01Z public 2 Posted by: <span lj:user='jjhunter' style='white-space: nowrap;' class='ljuser'><a href='https://jjhunter.dreamwidth.org/profile'><img src='https://www.dreamwidth.org/img/silk/identity/user.png' alt='[personal profile] ' width='17' height='17' style='vertical-align: text-bottom; border: 0; padding-right: 1px;' /></a><a href='https://jjhunter.dreamwidth.org/'><b>jjhunter</b></a></span><br /><br /><a href="http://www.cooks.com/rec/view/0,1637,150181-234207,00.html">The original Cooks.com recipe</a> goes as follows:<blockquote>BLUEBERRY PEACH CRISP<br /><br />1 1/2 pkg. frozen blueberries<br />1 c. oats<br />1/2 c. wheat germ<br />1/2 c. brown sugar or honey<br />1/4 c. nuts<br />1 pkg. frozen peaches<br />1/2 c. flour<br />1/2 c. butter, softened<br />2 tsp. cinnamon<br />2 tbsp. sesame seeds<br /><br />Butter a 9 x 13 inch pan, cover with blueberries and peaches. Combine remaining ingredients, sprinkle over fruit. Pat down. Bake at 350 degrees 20 to 25 minutes or until brown, and peaches are soft.</blockquote>If using fresh fruit, as I did in the photo of the crisp-in-progress above, use about 6-7 ripe peaches and 1/3 - 1/2 quart of blueberries. If you're feeling adventurous & want to try a different fruit combo, I suspect 6 pears, peeled and sliced, 1 tablespoon finely chopped ginger, and (optional) a handful or two of raisins would work well.<br /><br />What's especially lovely about this particular recipe is the particular combination of ingredients for the topping. It's relatively light on butter, yet the nuts (I usually use pecans) & sesame seeds keep it very satisfying. All in all, easy prep and a reliably delicious result. Excellent for dinner parties and using up excess fruit.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=omnomnom&ditemid=124867" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments