Oatmeal Cookie Recipe Ingredients

• 2/3 cup sugar
• 2/3 cup packed brown sugar
• 1/2 cup butter, softened
• 1/2 cup butter shortening
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3 cups old fashioned or quick cooking oats
• 1 cup all purpose flour
• 1 cup raisins

Oatmeal Cookie Recipe Directions

Preheat oven to 375 degrees.  Mix all ingredients, except oats, flour and raisins, in a large bowl.  Stir in oats, flour, and raisins.

Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet.

Bake 9 to 11 minutes or until light brown.

Immediately remove from cookie sheet to a wire rack for cooling.

The cookies will overcook if left on cookie sheet.

source : popularcookierecipes.com

Baking cookies is part art, part science, but always a wonderful way to spend an afternoon when the weather turns cold. A reliable, go-to comfort food, you can bake cookies that are quick and easy or find recipes that challenge your culinary skills. Once you start looking, you’ll see there are thousands of cookie recipes to choose from but rest assured you’ll find one that interests you and satisfies your sweet tooth.

Types of Cookies
From simple bar cookies to elaborate decorated or layered cookies, the range of baking challenge and time requirements is wide. But whatever kind of cookie you’re baking, be sure to measure your ingredients carefully and exactly. In baking, each ingredient is present in the recipe in a specific quantity based on how it reacts chemically with other ingredients to achieve the desired texture and appearance.

Bar Cookies. Sometimes called squares, bar cookies are the easiest cookies to make. Once the dough has formed, it’s either poured or pressed into a pan for baking. The bars (or squares) are cut later. Familiar bar cookies include brownies, blondies, shortbreads, lemon bars and granola bars.

Drop Cookies. Drop cookies are so named for the way the dough is dropped, usually by the spoonful, onto the cookie sheet. Drop cookies may be baked or no bake. These cookies spread to form circles when dough melts during baking. Even if you were to form these cookies into molds or cut them with cookie cutters, they wouldn’t hold the shape during baking due to the high moisture and/or fat content of the dough. Popular drop cookies include chocolate chip cookies, peanut butter cookies, oatmeal cookies  and macaroons.

Molded Cookies. Molded cookies are firmer and denser in texture than other cookies and thus hold their shape well. The dough is rolled into balls or small logs and then baked. Examples of molded cookies are Mexican snowballs, almond crescents, gingersnaps and thumbprint cookies.

Pressed Cookies. Pressed cookies are made from dough that is forced through a cookie press to create specific shapes, like lady fingers or meringue kisses.

Icebox Cookies. Icebox cookies are made from dough that must be refrigerated before it is sliced and baked. Examples of icebox cookies are sugar cookies, almond slices and lemon icebox cookies.

Rolled Cookies. If you’re rolling out dough to use with cookie cutters, you’re baking rolled cookies. Rolled cookie dough is usually chilled before rolling, then cut into shapes and baked. The lower moisture and fat content in the dough helps sugar and gingerbread cookies to hold the shape of the cutter.

Cookie Baking Tips
If you’ve already invested in quality ingredients and bake cookies often, you should also invest in high-quality, heavy-duty cookie sheets. Look for sheets that are light in color as dark colored sheets will cause cookies to brown more than you might like. Likewise, air-insulated cookie sheets may not allow your cookies to brown at all (if you’re using these, don’t check the cookie bottoms for doneness-if they brown on an insulated sheet, you’ve cooked them too long and they may be dry to the taste).

Nonstick cookie sheets may keep cookies from spreading to their intended size, but aren’t necessary. Lightly grease your cookie sheets with shortening or bake on parchment paper to make cookies easier to remove and simplify cleanup.

Basic Sugar Cookie Recipe
If you’re looking for a basic cookie recipe with which to begin your foray into the wonderful world of baking cookies, try this recipe. These cookies are simple to make but fun to decorate-and eat.

Ingredients You Will Need:

3 cups flour
½ teaspoon baking powder
½ teaspoon salt
1 cup butter, softened but not melted
1 ½ cups sugar
2 eggs
1 teaspoon vanilla

Combine the flour, baking powder and salt in a bowl and mix well. In a separate bowl, cream sugar into the butter, then beat on medium speed with an electric mixer for three to five minutes. Beat in eggs and vanilla at low speed. Add dry ingredients and beat as little as possible, just enough to blend ingredients.

Wrap the dough in plastic wrap and place it in the refrigerator to chill for at least two hours.

When ready to bake cookies, heat oven to 350 degrees. Flour a kitchen counter and roll out a section of dough using a floured rolling pin. The rolled dough should be 1/4 of an inch thick at most. Dipping cookie cutters into flour, cut out cookies and transfer them to an ungreased cookie sheet, placing them at least one inch apart from one another. Reroll and cut trimmings as needed.

Bake cookies one sheet at a time for 12 minutes per sheet, or until cookies are slightly golden brown around the edges. Let cookies set on cookie sheet for one minute, then transfer (using a spatula) to a cooling rack.

Decorate cookies with icing (once cooled) if desired.

source : life123.com

Yield: 12 servings

Ingredients

1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
1 cup (220 g) sugar
2 teaspoons vanilla essence
3/4 cup (1.8 dl) milk
3/4 cup (170 g) melted butter
2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner’s sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.
4. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting

1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk.
2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
3. This cake should have room temperature when served.

Variations

1. You may cut the top of the cake to make a flat surface before adding the frosting.
2. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
3. To make a tall cake, you may bake two cakes instead of slicing one into two layers
4. You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt
5. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
6. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

You simply must try these old-fashioned donut recipes. They make the best donuts imaginable. They taste a lot better than the store-bought kind that we’re accustomed to, and they’re lots of fun to make.

I can recall my mother making donuts when I was a young boy. It was fascinating to watch them swimming and bobbing about in the hot bubbling fat, and turning a crispy golden brown right before my eyes. Now, you can experience it too.

These are some of the best vintage donut recipes available. You will love trying them.

We Canadians Love Our Donuts, Eh!

Donuts are immensely popular throughout the world, and Americans consume the most. Dunkin’ Donuts® and Krispy Kreme Doughnuts® are the most popular brands of donuts sold in the United States, billions are sold each year.

However, Tim Hortons®, the main donut franchise in Canada, is reported to have four times as many outlets “per capita” than its American counterparts. That’s because we Canadians are known to eat more donuts than anybody in the world — three times as many per capita than our American neighbors!

Canadians are nuts about donuts. In many cities, you are never more than four or five blocks from a donut shop; they are a social gathering place — an institution! For many Canadians, it has become a daily ritual to enjoy coffee and donuts at a donut shop while reading the newspaper or even while doing one’s work. It’s where we visit with friends.

I can tell you from experience, however, that the ones made from these old-fashioned donut recipes taste better than any donuts you can buy. They cost you less too.

You are sure to find a favorite donut recipe in this collection. Have fun making a batch today. Your family and friends will be impressed, and you will enjoy a delicious homemade treat.

Old Time Donut Recipes

These old-fashioned buttermilk donut recipes and the recipe for potato donuts are taken from “The Perry Home Cook Book” published by the Ladies of Perry, Kansas and vicinity; Oskaloosa, Kansas, in 1920.

Buttermilk Donut Recipe

3 cups buttermilk; 1 teaspoon soda; 1 teaspoon baking powder; 2 eggs; 2 level tablespoons butter; 1 grated nutmeg; teaspoon salt; 2 quarts flour; 1 teaspoon cream tartar. Sift soda, cream of tartar, and flour 7 times, and sift in mixture a little at a time. Butter should be warm but not oily. –Mrs. W. J. Lawlor

Buttermilk Donut Recipe

2 beaten eggs; 1 cup sugar; 1 cup buttermilk; 3 tablespoons melted butter; 4 cups flour with teaspoon soda, cinnamon, nutmeg and salt. –Mrs. M. L. Taylor

Potato Donut Recipe

1 cup sugar; 1 cup mashed potatoes; 1 cup sweet milk; 4 eggs; 4 teaspoons baking powder; 3 cups flour. Mix thoroughly then add flour enough to make stiff dough. Do not separate eggs; beat with sugar then add potatoes. Put a teaspoon vinegar in frying fat. –Mrs. Delia Hughes, Seal Beach, Calif.

Prize Potato Donut Recipe

This old-time recipe for potato donuts is taken from my mother-in-law’s recipe collection. Apparently, her family purchased this recipe at an estate auction sometime in the 1930s, but it is believed to be much older.

My wife Vicki uses about 3 liters (3 quarts) of oil to fry them in. She finds that canola oil works just fine, but her mother insists that using pure lard gives them a better taste — a nostalgic taste. You simply have to try these yourself. People won’t believe it when you tell them they are made from potatoes. They’re sooooo yummy!

It has become a tasty tradition in our family to make potato donuts each year at Christmas, and they always get rave reviews. Why not make them a holiday tradition in your family too?

2 cups mashed potatoes; mix butter size of egg with potatoes; add pinch of salt, 3 cups white sugar, 3 beaten eggs, 1 cup milk. Sift 7 cups all-purpose flour. Put 5 cups flour with eggs and milk mixture. Take remaining 2 cups flour and add 4 teaspoons baking powder. Add bit of nutmeg. Mix. Fry in deep fat on a medium stove until golden brown.

White House Donut Recipes

These delicious donut recipes are taken from “The White House Cook Book” by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, published by The Saalfield Publishing Company, New York, in 1913.

Imagine: These old-fashioned treats were once served at the White House and eaten by presidents! Be sure to read the helpful hints on how to make the old-style donuts properly.

Helpful Hints For Donut Making

Success in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim on the top, and the lard should never be so hot as to smoke or so cool as not to be at the boiling point; if it is, they soak grease and are spoiled. If it is at the right heat, the donuts will in about ten minutes be of a delicate brown outside and nicely cooked inside.

Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. They should be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat and drain them until every drop ceases dripping.

German Donut Recipe

This German donut recipe really looks tasty.

One pint of milk, four eggs, one small tablespoonful of melted butter, flavoring, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat it very smooth and when it is cool have ready the yolks of the eggs well beaten; add them to the milk and flour, beaten well into it, then add the well-beaten whites; then, lastly, add the salt and as much more flour as will make the whole into a soft dough; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard. A nice breakfast cake with coffee.

Old-Time Puffball Donut Recipe

You will enjoy making this old-time puffball donut recipe. It makes a tasty treat similar to what many now call donut holes.

These donuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking powder to the flour; beat all until very light. Drop by the dessertspoonful into boiling lard. These will not absorb a bit of fat and are not at all rich, and consequently are the least injurious of this kind of cakes.

Recipe For Plain Donuts

This plain donut recipe is taken from an old Canadian newspaper clipping found in Mom’s recipe scrapbook, circa 1920. Dessert recipes such as this were popular in many kitchens in the early 1900s.

One egg, one cup of sugar, two tablespoons of butter, beaten together till creamy. Add one cup of sweet milk, a pinch of salt, two teaspoons of baking powder stirred into two cups of flour. Add one-half teaspoon of ginger and one-fourth teaspoon of nutmeg to the flour.

Beat well, roll out about one-fourth of an inch thick. Cut out all the cakes before beginning to fry. Cook in deep fat that will fry a small walnut-sized ball of the dough in about sixty-five seconds. Do not let the fat get above that degree of heat.

The donuts made from these homemade donut recipes are delicious to eat anytime. They are especially nice with a coffee. Although they do take a little bit of time to prepare and deep fry, it is quality time you can spend with your family and friends. Everyone wants to help when you make them. Watch out for the little ones when they are around the deep fryer, though, and have fun.

source : homemade-dessert-recipes.com

Procedure:

1First get some yeast and a pan.

2Turn on your bread machine.

3Put flour, yeast into bread machine.

4Take out in 30 min to an hour.

5 Smash tomatoes, open can put spices on pizza.

6 Open cheese bag sprinkle on sauce.

7 Put topping of your choice on the pizza.

8 Cook in oven 30 minutes to an hour.

9 Open oven and take out pizza. Caution! Pan is hot!

10 Cut pizza into slices.

source : buddies.org

• Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
• Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
• Heat oil in deep fryer to about 375°.
• Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
• Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Dorayaki cake is a traditional Japanese dessert recipe that is a sweet cake with an anko filling. Anko filling consists of sweet azuki bean paste. It is a delicious addition to any traditional Japanese meal and you will love the texture, taste and flavor.

Ingredients for Japanese dessert recipe – Dorayaki Cake:
o 3 eggs
o 2/3 cup of white sugar
o ½ teaspoon of baking soda
o 3 tablespoons of water
o 1 cup of white flour – sifted
o ¾ pound of anko – sweet azuki beans
o Oil for frying

Directions to make Japanese dessert recipe – Dorayaki Cake:
o Put the eggs and the sugar into a bowl and whisk together well
o Dissolve the baking soda into the water
o Add the water into the egg mixture
o Add the sifted flour into the egg mixture gradually
o Heat a skillet or a hot plate and put a little bit of oil into it
o Pour a scoop of the batter into the skillet and form a small pancake
o Turn the pancake over in the pan when bubbles begin to form and appear of the surface of the cake
o Repeat this process to make 8 to 10 pancakes
o Cool the pancakes
o Put a scoop of the anko sweet beans between the pancakes
o This recipe makes about 4 to 5 dorayaki cakes

This Japanese dessert recipe for Dorayaki cake is easy to make and delicious. It is a rich in the Japanese culture. All sweets in Japanese are called wa-gashi and common ingredients that are used in Japanese dessert recipes are rice flour, red beans and sugar. There are very few recipes that actually call for the use of milk or butter. This kind of cooking tends to be much lower in fat that other forms of western dessert cooking.

Anko or the sweet red beans are a typical ingredient that is used in wa-gashi. They are also used as fillers fro manju and taiyaki. Japanese cakes are used and made on a variety of occasions and some are used for formal dinners and meetings while others are used as a common dessert after a meal.

It is best to serve your Dorayaki cake with green tea or other kinds of Japanese tea to get the true authentic flavor and feel of making a Japanese dessert. Japanese Christmas cakes are a favorite among the Japanese culture and are light and fluffy. Most of the cakes and desserts made from Japanese recipes are lower in fat and more healthy than other kinds of dessert recipes. They also require few ingredients and are relatively easy to make and prepare.

source: ezinearticles.com