Archive for the ‘Cookie Sheets’ Category
Oatmeal raisin cookies are as American as it gets. However, my kids have an acute disdain for raisins, which has essentially eliminated this treat from my cooking repertoire. Instead, I substitute the raisins for some dried cherries. 
¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla
1 ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 ¾ cup oats
1 cup dried cherries
Preheat oven to 375 degrees F (190 C).
In a bowl, cream together butter and sugars, then beat in the eggs and vanilla until fluffy. Stir in flour and dry ingredients. Gradually beat into mixture. Stir in oats and dried cherries. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes in the oven or until golden.
Game day and movie night with friends and family…two of the most special times in my life, and a great excuse for my favortie appetizer: Zesty-Hot Potatoes wedges! Complete with hot pepper sauce this treat makes for the zestiest of vegetarian appetizers.
Hot ‘n Zesty Potato Wedges (Directions): Preheat oven to 425 degrees. In a small bowl whisk together olive oil, lemon juice, hot sauce, salt, pepper, and cumin then set aside. Scrub potatoes but do not peel. Cut each potato in lengthwise then to eighths. Place wedges in a large bowl, pour sauce over, and toss lightly to coat. Spray a jellyroll pan, or roasting pan, with cooking spray. Pour potatoes and sauce into pan in a single layer. Roast potatoes for 50 minutes or until tender, turning every 20 minutes. Place on serving plate and garnish with parsley, if desired.
Ingredients
* 2 tablespoons olive oil
* 1/4 cup lemon juice
* 2 teaspoons hot pepper sauce
* 1 teaspoon salt
* 3/4 teaspoon coarsely ground Peppercorns
* 1/4 teaspoon cumin
* 4 medium russet potatoes
* Curled parsley, optional
It’s almost too good to be true! I’m sure you’re aware of the low carb fad…low taste is more like it! Not so fast though; there are some low carb treats that please the taste buds without expanding your waistline. This amazing dessert substitutes almond flour for traditional wheat flour–and produces light, delicate coffee flavored cookies - simply amazing!
Almond Espresso Shortbread Cookies (Directions): Combine almond flour, butter, sugar and instant espresso; mix in a mixer for about 2 minutes. Add salt, vanilla or coffee extract and continue to mix for 30 seconds. Form about 24 cookies, and flatten each cookie dough using the back of a fork. Place cookie dough on a cookie sheet lined with parchment paper. Bake at 375 degrees for 15 minutes. Rotate once during baking. Cool cookies on rack before serving or storing.
Ingredients
* 2 cups almond flour
* 1/4 cup sugar
* 1 stick softened butter
* 1/4 teaspoon salt
* 1/4 teaspoon vanilla extract or
* coffee flavored extract
* 1 tablespoon instant espresso
My Italian Grandpa used to cook an array of delicious Italian and Italian Amercian dishes for us. Man those were great times! Here’s my current attempt to combine the best of Grandpa’s classic recipes into a hearty sandwich stuffed with ham, pepperoni, olives and lots of mozzarella cheese.
Italian Crescent Braid (Directions): Heat oven to 375 degrees. Spray a cookie sheet with cooking spray. In large bowl, mix all ingredients except dough and Parmesan cheese. If using crescent rolls, unroll dough onto cookie sheet. Press to form into a 13 X 7 inch rectangle, pressing perforations to seal. If using a dough sheet, unroll dough onto cookie sheet, then press to form into a 13 X 7 inch rectangle. Spoon ham mixture in 3 inch wide strip lengthwise down center of dough. With scissors or sharp knife, make cuts about 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Tuck ends under and press to seal. Sprinkle dough with Parmesan cheese. Bake 23-30 minutes or until deep golden brown then cool 5 minutes. Cut crosswise into slices to serve.
Ingredients
* 1 cup chopped cooked ham
* 1/3 cup pepperoni slices
* 2 Roma tomatoes, chopped
* 1 cup shredded mozzarella cheese-4 oz
* 1 2 1/4 oz can sliced ripe olives, drained
* 1/3 cup tomato pasta sauce
* 1 8 oz can refrigerated crescent dinner rolls or 1 8 oz can refrigerated flaky dough sheet
* 1-2 tablespoons grated Parmesan cheese
My kids love these cookies so much I have to hide them so they’ll last longer than a day. The problem is, for the sake of my expanding waistline, maybe I should have them hidden from me as well. These yummy rum flavoring and butterscotch morsels are great for socials and absolutely delicious with a fresh cup of coffee.
Butterscotch Rolls (Directions): Cream butter, salt and 1/2 cup sugar until fluffy. Add rum extract and gradually blend in flour until well mixed. Mix in butterscotch bits and pecans. Shape dough with hands into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated 325 degree oven for about 18 minutes or until a very delicate brown.
Ingredients
* 3/4 cup soft butter or margarine
* 1/4 tsp salt
* 1/2 cup sifted powdered sugar
* 1/2 tsp rum extract
* 1 3/4 cups sifted all purpose flour
* 1 cup butterscotch flavored morsels
* 1 cup finely chopped pecans
* Sifted powdered sugar
The holidays are often viewed as the time of year when it’s okay to relax and indulge your appetite. Besides the valuable family bonding time, Thanksgiving is best known for the Turkey-based feast followed by pumpkin pie. Christmas is a time for candy canes and cookies of every conceivable shape and size. If you feel like taking the traditional route this year, you’ll want to bake several batches of gingerbread cookies. Whether or not you leave them out for Santa is up to you.
Ingredients:
2 ½ cups flour
½ cup shortening
½ cup granulated sugar
1 tsp. ground ginger
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ cup molasses
1 egg
1 Tsp. vinegar
decorations as desired
Directions:
1. Preheat oven to 375 degrees and beat the butter shortening in a mixing bowl for half a minute. Put sugar, baking soda and powder, ginger, cloves and cinnamon in the bowl and mix until combined.
2. Add molasses, vinegar and egg and mix. Add flour and finish mixing by hand. Cover and chill dough for 3 hours.
3. Grease a cookie sheet with shortening and roll the dough. Use cookie cutters to cut out as many cookies as you want, then place them an inch apart on the sheet. Bake for 6 to 8 minutes and allow a minute to cool.
They’re my weakness, my vice, and I won’t even attempt to deny it. I try to avoid them, but during the holidays it’s practically impossible. People are always offering me…cookies! It’s hard to tell what cookie is my favorite; it’s almost like picking a favorite child. 
Sometimes I think that its chocolate chip cookies; sometimes I think it is sugar cookies. Sometimes I think it is butter cookies! Oh, there are just too many good cookies out there to decide! However, if I were was absolutely forced, to narrow it down to one type of cookie, I would have to go with Caramel Christmas Cookies.
Caramel Christmas Cookies (Method): Prepare a 12 x 9 (or larger)-inch cookie sheet/baking pan. Thoroughly stir together the flour, spices, sugar and salt; set aside. In a large mixing bowl, beat together shortening and eggs until creamy. Beat in milk and rum. Gradually stir flour mixture into egg mixture. Stir in chips and nuts. Pour the batter into the prepared baking pan. Bake at 350F for 25 to 30 minutes or until the cookies start to pull from the sides of the pan. Allow to cool to room temperature and cut into 24 bars.
Ingredients: 1-1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 3/4 cup granulated sugar pinch of salt, 2/3 cup solid vegetable shortening, 3 large eggs, 1/4 cup milk 3 tablespoons rum, 2/3 cup caramel chips (or toffee, or butterscotch), 1/2 cup coarsely chopped macadamia nut.
OK, let’s be honest. If you’re like me (and the vast majority of Americans), you struggle mightily with weight gain over the holidays. The holidays are wonderful times filled with preparing and sampling yummy sweets, and seasonal treats. Unfortunately, I find the overwhelming availability of special foods (and accompanying temptation to overindulge) a bit too strong…but there’s hope; contrary to popular belief, there are healthy seasonal treat alternatives that are delicious, nutritious, and guilt free! Here’s a recipe for one of my favorite guilt free holiday treats.
Low Fat Oatmeal Raisin Cookies (Directions): In a large mixing bowl, blend eggs, vegetable oil, vanilla flavoring, finely sifted brown sugar, and sugar substitute. Add wheat flour and baking soda to the mixture and blend thoroughly until the mixture is smooth. Add oatmeal and raisins to the mixture, adding small amounts at a time and mixing well. Using a tablespoon, spoon mixture onto nonstick cookie sheets, spacing each cookie at least 2 inches apart. Bake at 350 degrees for 10 - 15 minutes or until cookies have become lightly golden in color.
What you will need:
1 3/4 cups raisins
1 cup dried oatmeal
3/4 cup vegetable oil (can be substituted)
1 cup of your favorite sugar substitute
1 cup of finely sifted brown sugar
2 eggs
1 1/2 teaspoons of vanilla flavoring
2 3/4 cups wheat flour
1 teaspoon baking soda
As a special holiday treat, I usually drizzle decadent melted chocolate over these yummy shortbread cookies. My son and daughter have egg allergies, so the fact these delicious treats are egg-free is incredible! To top it all off, they’re a breeze to prepare. Enjoy!
Peanut Butter Shortbread Cut-Outs(Directions): Heat oven to 350°. Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts. Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with a silicone mat. Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness. Bake for 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely. If desired, melt 1 cup chocolate chips with 2 teaspoons of shortening and drizzle over the cookies. Makes about four dozen cookies.
Ingredients: 1 cup (2 sticks) unsalted butter, softened, 2/3 cup creamy peanut butter, 2/3 cup light brown sugar, packed, 1 1/2 teaspoons vanilla, 2 1/2 cups all-purpose flour, 1/4 cup cornstarch, 3/4 cup very finely chopped roasted or honey-roasted peanuts.
When it comes to giving meaningful gifts, trendy cloths or the latest designer label won’t get you very far. They may appear happy on the surface, but deep down, most folks find material gifts shallow and unsatisfying. The most profound way to make a lasting impression on your loved ones is a gift from the heart; a gift of your time, effort, and energy. Nothing says “I love you” like a special meal; it’s a gift from your heart that will not soon be forgotten.
I’m not a professional chef by any means, but as a mom of two, I’ve definitely learned my way around the kitchen. In my quest to prepare special meals and sweet treats for my family, quality cookware has become essential to my efforts. I try hard to use healthy ingredients and methods to prepare meals, but with limited time, it would be absolutely impossible without my collection of kitchen tools, cookware, and bakeware.