Tag Archives: Recipes

White Chocolate Cranberry Oatmeal Cookies

We usually prefer the Dark Chocolate variation.

White Chocolate Cranberry Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 75
Ingredients
  • 2⅔ cups rolled oats (use old-fashioned, not quick or instant).
  • 1½ cups all-purpose flour.
  • 1 tsp baking soda.
  • ½ tsp salt.
  • 1 cup dried cranberries
  • 6 ounces white chocolate, broken into pieces.
  • ½ cup walnut halves, finely chopped.
  • 1 cup (2 sticks) unsalted butter.
  • 1⅓ cubs firmly packed light brown sugar.
  • 1 tsp ground cinnamon.
  • 2 large eggs.
  • 1 tsp pure vanilla extract.
Instructions
  1. Pre-heat oven to 350 degrees and line 2 cookie sheets with parchment paper
  2. Whisk oats, flour, baking soda and salt together in a medium bowl; stir in dried cranberries, white chocolate and nuts.
  3. In a medium saucepan, melt butter over medium heat. Continue to simmer over medium-low heat until the milk solids turn golden brown, about 4 minutes.; take care not to burn.
  4. Pour browned butter into a large bowl and whisk in brown sugar until combined. Whisk in cinnamon, then whisk in eggs and vanilla, beating well after each. Add dry mixture to wet ingredients and stir just until combined. Mixture will be thick. Drop by generously rounded tablespoon 2 inches apart onto cookie sheets.
  5. Bake until light golden brown and just dry to the touch, but still a little soft inside, about 10 minutes. (For chewier oatmeal cookies, bake 30 seconds to 1 minute less. For very crispy cookies bake 30 seconds to 1 minute more.) Slide parchment onto racks to cool cookies completely.

 

Variations:

  • Dark chocolate cherry oatmeal cookies: Substitute dark chocolate for the white, and dried cherries for cranberries.
  • Browned butter oatmeal cookies with milk chocolate and candied orange: Substitue milk chocolate for the white, and diced candied orange for the cranberries.

Aunt Joan’s Sea Breeze Scallops


Aunt Joan's Sea Breeze Scallops
 
Prep time
Cook time
Total time
 
Amounts can vary as needed.
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 4 to 6 servings
Ingredients
  • Large Scallops. (1½ lbs. we used frozen from Costco)
  • 4 Tbs butter.
  • 1 tsp or more chopped garlic.
  • ⅓ to ½ cup sherry.
  • Juice of 1 large lemon.
  • Topping of 3 parts Panko bread crumbs to 1 part parmesan cheese.
Instructions
  1. Set oven to broil.
  2. Melt butter.
  3. Add garlic, sherry and lemon juice to butter and mix well.
  4. Place a single layer of scallops in baking pan.
  5. Pour butter mixture over scallops.
  6. Broil for 5 minutes.
  7. Remove from oven, turn scallops and broil for 4 minutes more.
  8. Remove and turn again. Top with bread crumb and cheese mixture and return to broiler for 1½ to 2 minutes. Watch carefully so it doesn't burn.

Crustless Quiche Lorraine

Start to Finish: 60 Minutes Makes: 2 9 inch pies

Ingredients:

  • 4 eggs
  • 3 cups sour cream (24 oz.)
  • 1/4 tsp. Allspice
  • pinch ginger
  • 1 1/2 cups of assorted cheeses (we us feta, jarlsberg and mozzarella)

Add any fresh veggies you like. We’ve used spinach lightly wilted and steamed asparagus.

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Wilt spinach or steam veggies and set aside.
  3. Whisk eggs in large mixing bowl.
  4. Add sour cream and whisk until smooth.
  5. Add allspice, ginger and pepper then mix in throughly.
  6. Stir in cheeses and veggies.
  7. Pour half of mixture into each 9 inch pie plate that has been lightly coated with cooking spray.

Cook in 350 degree oven for 40 minutes or until top is golden brown.
Allow to cool before cutting.