Oatmeal Cookies

Vanishing Oatmeal Cookies

Ingredients:

  • 1 C butter or margarine, soft

    Oatmeal Cookies
  • 1 C brown sugar, packed
  • 1/2 C sugar
  • 2 eggs
  • 1 t vanilla
  • 1 1/2 C flour
  • 1 t baking soda
  • 1 t cinnamon
  • 5 C oats
  • 1 C raisins

Directions:

  • Heat oven to 350F.
  • Combine flour, baking soda and cinnamon in small bowl.
  • Beat together butter and sugars until creamy.
  • Add eggs and vanilla.
  • Beat well.
  • Add combined ingredients.
  • Stir in oats and raisins.
  • Mix well.
  • Drop onto ungreased cookie sheet.
  • Bake until golden brown.

Portions: 4 dozen

photo by: slgckgc
Pumpkin Cookies

Pumpkin Cookies

This recipe is given by our Audiologist Lynn Harris from work.  The gals really loved these soft holiday cookies.

Pumpkin Cookies

Ingredients:

  • 2 C brown sugar
  • 2 C pumpkin
  • 1 C vegetable oil
  • 2 tsp vanilla
  • 4 C flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp ginger
  • 2 C raisins, nuts or mini chocolate chips

Directions:

  • Mix ingredients as usual for cookies
  • bake at 350 for about 10 minutes.
photo by: hlkljgk

Spekkendikken

Recipe provided by Eltje Doddema.

Ingredients:

  • 500 gram (2.2 C) rye flour
  • 750 gram (3.3 C) wheat flour
  • 3 eggs
  • 25 gram (2 T) salt
  • 250 gram (1.1 C) brown sugar
  • 125 gram (1/2 C) treacle (molasses)
  • 10 deciliter (4 1/4 C) water
  • some smoked bacon
  • German sausage

Directions:

  • Stir all ingredients, (except the bacon and sausage), with lukewarm water into a smooth batter.
  • Put some of the batter on a waffle-iron, add a few pieces of bacon and sausage on top and bake a waffle.

Note: In Groningen, these are traditional New-Year cakes

Poffert

Recipe provided by Eltje Doddema.

Ingredients:

  • 375 gram (US-13.2 oz) self raising flour
  • 1 or 2 eggs
  • 4 deciliter (1.7 cups) cold milk
  • 1/2 T salt
  • 100 gram (3.5 oz) currants
  • 100 gram raisins (3.5 oz) (no stones)

Directions:

  • Put the flour in a bowl, break the eggs and add them to the flour.
  • Also add the salt and some of the milk, and stir.
  • Make sure you get a nice smooth dough without lumps.
  • Then add the rest of the milk, the washed currants and raisins, and stir it.
  • Put the dough in a mold for raisin cake, (butter the mold first) and put it in the oven.
  • Bake it for about 1 hour on 175C or 350F.
  • You can eat it when warm or cold with butter and brown sugar.
  • Instead of the currants you can use 100 gram (3.5 oz) bacon and 100 gram (3.5 oz) smoked sausage.

Portions: 6 to 8

Zucchini Bread

Zucchini Bread

As a trade-off for the Courgette recipe, I promised Geesjen a zucchini bread recipe.   Here it is:

Zucchini Bread

Ingredients:

  •     3 eggs
  •     1 cup oil
  •     2 cups sugar
  •     2 cups zucchini
  •     1 Tbsp water
  •     1 tsp vanilla
  •     3 cups flour
  •     1 tsp baking powder
  •     1 Tbsp cinnamon
  •     1 cup nuts

Directions:

  •     Blend zucchini and water
  •     Blend in eggs, oil and sugar
  •     Set aside
  •     Mix flour, baking powder, cinnamon and nuts together
  •     Stir into wet mixture
  •     Pour into 2 lined loaf pans
  •     Bake at 325F for 60 minutes or until toothpick comes out clean
photo by: jeffreyw