Raspberry Drop Cookies

Raspberry and coconut,

a great tasting combination. 

An easy and fast cookie to make.

Ingredients 

 1 cup unsalted butter softened

1/2 cup sugar 

2 large eggs

1 tsp vanilla extract

2 3/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt 

1 cup coconut (optional)

Jam for middle of cookie.

Directions 

Heat oven to 350 deg.F

Prepare cookie sheets 

with parchment paper 

 With an electric mixer cream 

the butter and sugar together.

Add the eggs and vanilla.

In another bowl whisk together

the flour, baking soda, baking powder,

salt and the coconut.

Combine the flour mixture with

the egg mixture, just until combined.

Drop the dough on a cookie sheet

by tablespoon or a cookie scoop,

spacing them about 2 inches apart.

With your fingers, flatten and shape

the dough, putting an indent in the middle.

Fill the middle with jam, about 1/2 tsp.

Bake approx 20 minutes, or until

they appear brown around the edges.

After they have cooled, mix about 3/4 cup

of icing sugar (confectioners sugar) with

milk to a consistency enough to decorate

the cookies.

Place the icing sugar in the corner of 

 a plastic bag cutting of the end

or a piping bag and use

this to decorate the cookies.

Enjoy

Thanks for your visit

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Lemon Drop Cookies

 If you like lemon, you'll love these cookies.

Easy to make with minimal ingredients. 

Ingredients:

Makes 2 dozen cookies

2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tbsp lemon zest

2 tbsp lemon juice

1/2 cup butter at room temperature

1 cup sugar

1 large egg

1 tsp vanilla extract

Lemon Glaze:

1 cup icing sugar (confectioners’ sugar)

about 2-3 tbsp lemon juice

Instructions:

Preheat Oven to 350deg.F

Prepare 2 cookie sheets.

In a large bowl whisk together

the flour, baking soda, salt

and lemon zest.

(Im showing off my new

zester, it works so well.)

In another bowl with a mixer

mix together the lemon juice, butter, 

sugar, egg and vanilla.

Mix the both bowls together.

 

Drop mixture by heaping tablespoon full

or use a cookie scoop, onto 2 cookie

sheets.  

Bake 15 - 20 minutes or

until the edges are golden. 

Let cook before adding

the glaze. 

I added some sprinkles,

I had on hand.

Happy month of May.

My sister, Annie,  bought me this pretty

cup and saucer for my birthday

which falls on Mother's Day this year.

I adapted this recipe from

Martha Stewart.com.

Thanks for your visit

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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 sugars

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 350deg. F,

10-12 minutes.

Cool on the baking sheets.

I did put some in the freezer.

They do freeze well.

Enjoy

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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.

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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

💚💚💚