Chewy Oatmeal Cookies with Chocolate Chips, Coconut and Walnuts.

 These delicious cookies are 

 full of flavour, with chocolate chips,

 walnuts and coconut. 

This is a large recipe,

about 35 cookies.

I adapted the recipe from

this oatmeal bag below

changing slightly to my method

of baking and used 1/2 cup

chocolate chips that I had on hand

instead of a cup as in the recipe.

 

Ingredients:

1 cup butter, softened

1 cup brown sugar

1/2 cup white sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

2 tsp baking soda

1 tsp salt

2 cups Oats, Minute, 

Quick or Large Flake.

1/2 cup chocolate chips

1/2 shredded coconut

1/2 cup chopped walnuts

Preheat oven to 350deg.F

Prepare 2 cookie sheets

with parchment paper.

Instructions

With an electric mixer beat butter and sugar

together on high speed until fluffy.

Beat in eggs and vanilla.

In another bowl, whisk together

the flour, baking soda and salt and oats,

Just until combined,

add this to the butter mixture bowl.

Stir in the chocolate chips,

coconut and walnuts.

 

Drop by tablespoon or a cookie scoop

on the prepared cookie sheets. 

Leave about 2" space between

each cookie.

Bake in the preheated oven 10-12 minutes.

Cool on the baking sheets.

I did put some in the freezer.

They do freeze well.

Enjoy

Thanks for your visit 

💚💚💚

Buttermilk Tea Biscuits

 

These light and fluffy tea biscuits 

are great to have as afternoon

 tea or as a snack anytime of day.

 

Buttermilk is the liquid left behind 

after churning butter out of 

cultured cream.

 It is low in fat, high in vitamins, 

calcium, riboflavin and B12.

Ingredients:

2 cup flour

4 tsp baking powder

1/2 tsp baking soda

1 tablespoon sugar

1/2 tsp salt.

1/4 cup butter cut in small pieces,

(if you like more flakey biscuits,

 use between 1/4 to 1/2 cup butter.)

1 cup buttermilk

Preheat oven to 450deg.F.

In a large bowl whisk together

the flour, baking powder, 

baking soda, sugar and salt.

With a pastry cutter or

 two forks cut in the butter,

until mixture resembles

course crumbs.

(some people use their 

food processor for this)

Add in the buttermilk.

I leave a little in the bottom of

the cup, about 1/8" to brush on

the biscuits before putting them

in the oven. 

Turn dough out on a floured surface

and kneel a few times.

Roll out about 11 by 7 inches.

Cut into squares or use a cookie

cutter and cut out round.

I brushed the tops with a little

buttermilk that I left in the cup.

Place on a cookie sheet and

 bake for 10-12 minutes.

I like them brown and crispy.

They are soo good! 😍

Enjoy!!

Thanks for your visit.

💛💛💛

Old Fashioned Buttermilk Pancakes

Great tasting buttermilk pancakes

 Buttermilk is a leftover product

after churning milk into butter.

It is high in calcium, and B12,

 also low in fat.

Pancakes can be frozen and 

reheated  straight from the freezer, 

in the toaster or in the microwave.

 

Fruit can be cooked 

into the pancake mix, 

However, I prefer natural pancakes and 

 add my fruit on top after they are cooked.

 Also I add syrup or molasses on top.

It makes them easier to 

heat up in the toaster, if frozen 

and not have fruit such as 

blueberries in the toaster. 

A toaster oven works well

with pancakes cooked with fruit. 

Ingredients

(yields about 12 small pancakes.)

1 1/2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tbsp. white sugar

1/4 tsp salt

1 3/4  cups buttermilk for

thick pancakes, or 

add 1/4 cup milk for

thiner pancakes. 

3 tbsp melted butter (or oil);

(I use vegetable oil.)

1 egg

Directions

Whisk together the flour, baking powder, 

baking soda, sugar and salt in a large bowl.

In another bowl, whisk together

 the buttermilk, butter (or oil) and egg.

Combine both bowls.

Do not overmix. 

Disregard lumps, they will go away.

Let the batter rest 10 minutes,

pancakes will be fluffier.

Heat a lightly oiled pan or 

griddle over medium-high heat.

I used a griddle at 350-375 deg.

If the mix has become too thick,

add more buttermilk.

Pour the pancake mix, about 1/4 cup

in the pan ( an ice cream scoop works well)

and heat until bubbles

appear on the surface of the pancake

and the edges are slightly dry.

Flip over and cook the other side, 

until browned, about 2 minutes.

If you are serving a lot of guests,

heat the oven to 200deg.F and as

 the pancakes cook, place them on a

cookie sheet in the oven,

to keep them warm.

I don't stack them hot as

they get soggy. 

Before freezing, I let them cool,

on a rack, then stack and freeze.

To freeze, place waxed paper or

parchment paper between each

pancake or they will 

freeze in one clump.

These small square paper below,

 from the Dollarstore work

well between the pancakes for

 freezing. Frozen pancakes store

nicely in large margarine dishes,

or 2 litre ice cream dishes.

Take out as you need them

and place in toaster.

Enjoy

for my blog on pancakes with

regular milk, 

click here

Thanks for your visit

 💛💛💛

Old Fashioned Pancakes

 Im sharing a pancake recipe

that I have been making

 for many years with easy

basic ingredients. 

Pancakes can be frozen

and reheated, straight from

 the freezer, in the toaster

or in the microwave.

Fruit can be cooked

 into the pancake mix, 

However, I prefer natural pancakes 

and add my fruit on top after they

  are cooked also I add syrup or molasses.

It makes them easier to 

heat up in the toaster, if frozen 

and not have fruit such as 

blueberries in the toaster. 

A toaster oven works well

with pancakes cooked with fruit. 

Ingredients

(yields about 12 small pancakes)

1 1/2 cups flour

2 1/2 tsp baking powder

1 tbsp. white sugar

1/4 tsp salt

1 1/2cups milk 

3 tbsp melted butter (or oil);

(I use vegetable oil.)

1 egg

Directions

Whisk together the flour, baking powder, 

sugar and salt in a large bowl.

In another bowl, whisk together

 the milk, butter (or oil) and egg.

Combine both bowls.

Do not overmix. 

Disregard lumps, they will go away.

Let the batter rest 10 minutes,

pancakes will be fluffier.

Heat a lightly oiled pan or 

griddle over medium-high heat.

Pour the pancake mix, about 1/4 cup

in the pan ( an ice cream scoop works well)

and heat until bubbles

appear on the surface of the pancake

and the edges are slightly dry.

Flip over and cook the other side, 

until browned, about 2 minutes.

If you are serving a lot of guests,

heat the oven to 200deg.F and as

 the pancakes cook, place them on a

cookie sheet in the oven,

to keep them warm.

I don't stack them hot as

they get soggy. 

Before freezing, I let them cool,

on a rack, then stack and freeze.

To freeze, place waxed paper

or parchment paper between

each pancakes to prevent

them from freezing in one clump.

These small square paper below,

 from the Dollarstore work

well between the pancakes

for freezing. Frozen pancakes store

nicely in large margarine dishes,

or 2 litre ice cream dishes.

Take out as you need them

and place in toaster.

To view my blog on 

Buttermilk Pancakes,

click here.

Thanks for your visit

💚💚💚

Peanut Butter Fudge

An easy fudge to make

with only 5 ingredients.

 

Ingredients

1 cup peanut butter

(I used crunchy peanut butter)

1 cup unsalted butter,

cut into pieces

1/4 pure vanilla extract

4 cups icing sugar,

(confectioners sugar)

1/4 tsp salt 

Directions

Line a 8x8 pan with

parchment paper or 

greased aluminum foil.

Place the peanut butter, butter and

 salt in a large microwaveable bowl

 and microwave for one 

to two minutes on high,

stir and continue to microwave

 if needed. until the ingredients 

are completely melted. 

(you can also melt the ingredients

 in a heatproof bowl placed over

 a saucepan of simmering water).

Then using a wooden spoon, 

stir in the vanilla extract and 

icing sugar (confectioners sugar),

into the butter mixture.

Spread the fudge into the prepared 

 pan, smoothing the top with an 

offset spatula or the back of a spoon.

I added some chocolate chips.

Cover and place in the 

refrigerator until firm (at least 2 hrs.)

Cut into 1 inch pieces

Can be stored in the refrigerator 

for up to one week. 

Fudge freezes well also.

I made some for a Valentine gift this yr.

I adapted this recipe from

thejoyofbaking.com

Thanks for your visit.

💘💗💖💕

Vegetable Tomato Soup

These stormy day of Winter,

there's nothing better than

 a warm bowl of soup to 

warm you up.

I make this soup often

in winter months.

A fast and easy soup to make with 

pre-chopped frozen vegetables.

I add potatoes.

Ingredients:

1 box soup broth.

Campbells, Compliments, 

Ricardo, or any other kind.

chicken, vegetable or beef.

 I've tried them

all and they are all good. 

About 1/2 to 3/4 cup soup mix,

rinsed under cold water.

I buy this mix at Maxi Store.

1 can of Tomato Soup 284ml

with 1 can of water.

1/2 bag frozen SOUP vegetables,

Compliments or Arctic Gardens.

I prefer Compliments.

It contains carrots, celery,

turnips, onions, parsnips and leeks.

2- 4 potatoes cubed.

(optional) I also added 

green onions/shallots,

that I had on hand.

Directions

In a large soup pot, add the soup broth,
soup mix and tomato soup with a can of water.

Bring to a boil and cook on medium heat

 for approx. 15 minutes. Stir occasionally

because barley will stick in the bottom. 

Add approx. 1/2 of the bag of the frozen vegetables, 

and the cubed potatoes, 

(optional, also green onions/shallots)

Bring to a boil and cook on low 

heat for approx. 15 mins to 1/2 hr.

or until the vegetables are tender.

Add more water if too thick.

Season with pepper, parsley and any you like.

You can always add noodles, rice or any kind

or leftover meat. Such as chicken, ham,

turkey or beef. 

Enjoy.

Another vegetable soup I make.

Chopping up all the vegetables.

 To view click  on Vegetable Soup

thanks for your visit

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