Thursday, December 6, 2007
Super Moist Pumpkin Walnut Bread
1 c canned pumpkin
4 egg whites (or 1/2 c egg substitute, or 2 large eggs)
1/3 c canola oil
1/3 c unsweetened applesauce
1 (3.4 oz) box vanilla instant pudding mix
1 c sugar (you can definitely go with less)
1 c flour
1/2 c chopped toasted walnuts
1/2 tsp baking sod
1/4 tsp salt
1/2 tsp cinnamon
1. Preheat oven to 325. Spray a 9x5 loaf pan with flour-added cooking spray.
2. In a large bowl, stir together pumpkin, egg whites, oil, applesauce, pudding mix, and sugar.
3. Remove 1 tsp of the flour and toss it with the nuts. Set aside.
4. In a separate bowl, whisk together the remaining flour, baking soda, salt, and cinnamon. Stir the flour mixture into the pumpkin mixture mixing only until combined. Stir in flour-coated walnuts.
5. Scrape batter into pan and bake for 70 min (mine took more like 80) or until a toothpick inserted comes out clean. (Remember, this is supposed to be a very moist bread)
Sunday, December 2, 2007
Quaker's Best Oatmeal Raisin Cookies
1 1/2 c all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg (fresh if possible)
1 1/4 c butter — (2-1/2 sticks) room temperature
3/4 c firmly packed brown sugar
1/2 c granulated sugar
1 large egg
1 tsp vanilla
3 c Quaker oats, (quick or old fashioned, not instant)
3/4 c pre-plumped raisins (I used baking raisins, if you don't have those then take regular raisins, put them in a bowl, cover them with boiling water for 5 minutes, drain, and ta-da! Plumped raisins)
1/2 c toasted walnuts, chopped (if desired, but I'm sure they make them even better!)
1. Preheat oven to 375°F.
2. In a medium bowl, thoroughly stir together flour, baking soda, cinnamon, salt and nutmeg.
3. In a mixing bowl, using high speed of an electric mixer, cream butter and both sugars until light and fluffy. Beat in egg and vanilla.
4. By hand, stir in the flour mixture. When flour is absorbed, stir in oats, raisins and nuts.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (This step really depends on your oven. I cooked mine 10-11 minutes and they came out chewy. They were nowhere near done at 8. However, again, I'm in college and I'm pretty sure our landlord didn't spring for the best oven ever, so it's very possible the temperature is off.)
Saturday, December 1, 2007
*very important note about the ingredients* - All cake mixes are not created the same. Between my roommate and I, we have made this cookie 3 times and came out with 3 different types of cookies. The recipe calls for a chocolate fudge cake mix with pudding (We assumed Pillsbury brand since it was out of that cookbook) but we could not find it anywhere. We've substituted the Pillsbury devil's food cake mix with pudding, and the cookies taste great but the batter is incredibly hard to stir (It's a great workout if you're up for the task though! hehe). However, the cookies come out great. They are thick and dark brown. If you do use this kind of cake mix, you might want to decrease the amounts of the add-ins because they won't all mix into the batter. If you want a cookie that is a little bit flatter (not thin or crispy though, the flavor is pretty similar to the other one) and lighter in color, go with the Betty Crocker fudge cake mix. These came out great too, and were much easier to stir. My preference is the Pillsbury simply because I like the color better and I'm up for the challenge, but it really doesn't matter.
Peanutty Chocolate Candy Cookies
1 box (1 lb. 2.25 oz.) chocolate fudge cake mix with pudding
1/2 c butter or margarine, softened
1 bag (14 oz.) candy-coated peanut butter pieces (My roommate used an 11 oz. bag of the Reese's Pieces mini baking pieces and they came out great. These are especially good if you're making it with the Pillsbury cake mix since they're easier to stir in and there's less of them)
1 cup coarsely chopped salted peanuts
1. Heat oven to 350. Grease cookie sheets. In large bowl, beat cake mix, butter, and eggs with an electric mixer on low speed until just moistened. With spoon, stir in peanut butter pieces and peanuts.
2. Drop dough by rounded tablespoonfuls 2" apart onto cookie sheets.
3. Bake 7-10 min. or until edges are set and tops appear dry. Cool 2 minutes; remove from cookie sheets.
Yield: 3 dozen
Nutrition facts for 1 cookie: calories 160 (calories from fat 70); total fat 8g (saturated fat 2.5g, trans fat 0g); cholesterol 20mg; sodium 170mg; total carb 19g (dietary fiber 1g; sugars 13g); protein 4g