They are called this for a good reason. Make them and you’ll see. Whew! Gone…all of them.
- 1/2 cup plus 6 tbsp. softened butter
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp. pure vanilla
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 3 cups Quaker Oats (not instant)
- 1 cup chopped pecans
Heat oven to 350 degrees. In a large bowl beat the butter and sugars until creamy.
Add the eggs, one at a time, and add the vanilla. Beat well until well combined and smooth.
Sift together the flour, baking soda and cinnamon and mix. Add to the sugar mixture and mix well. Stir in the nuts and oatmeal, combining well.
Drop by generous teaspoonfuls onto parchment lined cookie sheets. Bake for about 10 minutes until golden. Cool one minute on the cookie sheets and remove to a wire rack to cool completely.
You can, if you wish, to sprinkle some icing sugar evenly over the cookies while they are hot. The little treats are crispy, tasty and a comfort food. Truly yummy.
French Meringue
This is the last of the three meringue recipes. This is the French method. Easy but it does take a long time in a very low oven temperature. You can add colouring and/or flavour of your choice to this recipe and make it your own.
- 4 egg whites
- 2 1/4 cups icing sugar (sifted)
Preheat oven to 200 degrees. Butter and flour a baking sheet or use parchment paper.
In a bowl, whip egg whites to foamy and sprinkle a little of the sifted sugar at a time, while keeping the speed of the mixer at medium. When it becomes stiff and looks like satin, stop mixing and transfer to a pastry bag. Pipe the meringue using a large round or star tip.
Place tray in the oven and place a wooden spoon handle in the door so it won’t close all the way.
Bake for 3 hours or until completely dry. Allow to cool completely before storing in an airtight container at room temperataure.
Cherry Clafloutis
I am always looking for something new….and this one fits the bill. Can be a breakfast item (special occasion) or a lovely dessert to be paired with an ice wine (chilled) and it would be absolutely YUMMY.
- 2 large eggs, plus 1 large egg yolk
- 1/3 cup flour
- 3/4 cup creme fraiche
- 3/4 cup whole milk
- 1/2 cup sugar
- 1 tbsp. Kirsch
- pinch of salt
- 1 lb. whole cherries (not pie filling)
- icing sugar for dusting
Brush a 9 inch baking dish with butter and sprinkle with sugar, being sure to shake off excess. I would use berry sugar for this step.
Whisk together the eggs, yolk and milk. When well blended, whisk in the creme fraiche, milk, sugar, Kirsch, and salt.
Arrange cherries evenly on the bottom of the baking dish and carefully strain the egg mixture over the cherries.
Bake until the center is set and is beginning to lightly brown around the edges. This will take about 35-40 minutes.
Let this cool slightly and sprinkle with icing sugar. OMG! Yummy!
Apple Puff
Ahh….weekend just hours away and this is a nice, lazy day kinda start to the long weekend.
- 2 Granny Smith apples, peeled, cored and thinly sliced
- 1/4 cup butter
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tsp. pure vanilla extract
- dash of salt
- icing sugar
- 1 cup whipped cream, flavoured with a sprinkle of cinnamon
Preheat oven to 450 degrees. Saute apples in butter until soft. Now arrange in a pie plate, in a pretty overlapping pattern.
In a medium bowl, beat the eggs and slowly add the flour and beat until really smooth. Stir in the milk, vanilla and salt and pour over the apples.
Bake for 20 minutes until lightly browned. Quickly add the icing sugar, a dollop of whipped cream and Voila! You did it again. Oh yeah, serve immediately.
Hint: If you want to make it ‘adult’, add some Calvados to the butter when cooking the apples. Just sayin’…..
Judith’s Rhubarb Strudel
This is the time for a perfect dessert with rhubarb. Make sure you try this, it is truly awsome.
- 4 cups sliced rhubarb
- 3/4 cups granulated sugar
- 2 tbsp quick cooking tapioca
- 2 tbsp chopped ginger in syrup
- 1 tbsp grated orange zest
- combine and set aside.
- 6 sheets phyllo pastry
- 1/3 cup melted butter
- 1/3 cup fine bread crumbs, divided
- Icing sugar for dusting
Preheat oven to 400 degrees.
Place one sheet phyllo on clean work surface. Cover remaining sheets with damp towel so not to dry out. On each sheet cover with melted butter and sprinkle bread crumbs. Repeat for all six layers.
Spread rhubarb mixture on top, leaving two inch border. Fold in sides, and roll up jelly roll style.
Place seam side down on parchment lined cookie sheet and cut five slots in top of pastry to allow steam out.
Bake for thirty minutes or until golden. Sprinkle with icing sugar. Trust me, you can’t make enough of this stuff, even when you say you don’t like rhubarb…..you will!
My friend Judith gave me this recipe many years ago and with her permission it is now here for you to try. Too good to be true!
French Madeleines
I published this recipe last year but thought it needed to come back again to be used for the holidays. These really are awsome. These are little cakes that are eaten like a cookie.
It makes 20-24 cookies and you will need:
- 2 eggs
- 1/4 cup unsalted butter
- 1 tbsp. grated lemon, lime or orange rind (fresh)
- 3/4 tsp. pure almond flavouring
- 1/2 cup flour
- 1/3 cup sugar
- pinch of salt
- icing sugar
A Madeleine pan is a must and is available through cooking or specialty stores.
Preheat oven to 375 degrees. Butter and flour the pan(s) making sure to get into the crevices or it won’t release when baked.
In a bowl, beat eggs, almond flavouring and salt at high speed until light. Continue beating and add the sugar and whip until thick, pale and will form ribbons when beaters are lifted (about 6-9 minutes)
Sift the flour into the egg mixture, dividing into thirds, GENTLY folding after each addition. Add the lemon zest and pour the melted but cooled butter around the edge of the bowl and quickly and gently fold the butter in.
Spoon the batter into the pans Madeleine Pan. Bake for about 14-17 minutes until golden brown. Loosen with a knife and invert on a rack to cool. Sprinkle with sifted icing sugar or dip one end into melted chocolate. Enjoy!
The French really knew what they were doing when they made this one.
Everyone will love these and you will make them often.
