Cranberry Cookies... II

Suzy Bee’s Kitchen

Cranberry Cookies… II

*Preheat oven @ 350 degrees.

Prepare baking sheet with parchment paper set aside.

Ingredients:

1 Cup Unsalted Butter, Softened

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Xl Eggs

1 1/2 Cups Self Rising Flour, Sifted

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Nutmeg

3 Cups Rolled Oats

1 Cup Dried Cranberries

Cream butter and sugars until light and fluffy, add in eggs and vanilla, slowly add in dry ingredients until well blended and gently stir in cranberries.

Drop Cookie dough onto prepared baking sheet.

Bake @ 350 degrees for10~12 minutes or until golden brown. Place cookies on rack to cool.

I like eating this cookie warm right out of the oven. This is one of my favorite cookies. It combines two of my all time favorite ingredients oatmeal and cranberries!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Cranberry Cookies

Suzy Bee’s Kitchen

Cranberry Cookies

 

Ingredients:

1 1/4 cups butter, softened
1 cup powdered sugar
2 1/4 cups all purpose flour
3/4 cup Craisins or Dried Cranberries, chopped

Directions:

Preheat oven to 325°F.

Cream butter and sugar until light and fluffy; add in the flour slowly until combined. Stir in dried cranberries. I add 1/2 cup chopped Pistachios. 

Make cookie dough into 1-inch balls. Place dough onto cookie sheet. Bake 15 to 17 minutes. Remove from baking sheet; cool on cooling rack.

To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in sugar flatten balls on cookie sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes. 

This is a nice cookie to serve throughout the Holiday Season!

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Creamy Lemon Soup...

Suzy Bee’s Kitchen

Lemon Soup

Ingredients: 

2 Cups Cooked Rice

4 Cups Chicken Broth

2 Lg Eggs

3 TBSP Fresh Lemon Juice

Salt & Pepper to Taste

In a large pot bring broth to a boil, reduce heat add rice and simmer for 10~12 minutes. While broth is simmering whisk eggs and fresh lemon juice, add a 1/2 cup of broth gradually to egg mixture, add one more 1/2 cup of broth to egg mixture and pour egg mixture into pot.  Whisk mixture together gently, then take your immersion blender and blend soup until you have the right consistency. Continue cooking soup until it thickens.

This soup brings back a very fond memory. It’s comforting as well as nourishing. I like to serve this soup with toasted sourdough bread and infused garlic butter, accompanied by infused cucumber water.

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Pear Custard...

Suzy Bee’s Kitchen

Pear Custard 

Preheat oven @ 400 degrees. 

Prepare a deep dish pie plate and set aside.

Ingredients:

4~6 Pears, Peeled & Cored

3 Eggs, Slightly Beaten

3 TBSP. Sugar

2 TBSP. Melted Butter, Cooled

1 Cup Cream & Milk

2 tsp. Vanilla

2 TBSP. Pure Maple Syrup

In a large mixing bowl whisk together eggs, sugar, cooled butter, cream, vanilla and syrup. Set aside.

Peel, core, slice or dice pears, place pears in egg mixture and pour into prepared pie dish.

Bake @ 400 degrees until custard is set, about 15~25 minutes

At this time of year the Farmer's Market have a wonderful assortment of Pears. This is a delightful Sunday morning dish served with your favorite tea or coffee. This dish is easy to make and would be wonderful to serve at Brunch or Tea Time. 

~Cheers~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                       ~ Bon Appetit ~

©SuzyBeeWolf 2015