DESSERTS

DESSERTS

Home-style Oatmeal Apple Crisp 
8 medium apples, pared and sliced
1 cup all purpose flour, sifted (120 gm / 4oz)
1½ tsp (7 ml) ground cinnamon
2/3 cup softened butter or margarine (190 gm / 7oz)
1½ cup brown sugar (240 gm / 8 oz)
1 cup oatmeal flakes (50 gm / 2 oz)
1 tsp (5ml) ground nutmeg
 This is just a bit heartier than my very popular Oatmeal Apple Crisp recipe – extra apples and alot more topping!
Preheat oven to 375°F or 190°C. Grease baking dish with additional butter and arrange apple slices in it.
Cut the flour into the softened butter until the mixture resembles breadcrumbs. Then add the other ingredients and mix thoroughly. Sprinkle the dry mixture over top of the apples. Bake 30 minutes, or until apples are cooked and topping is golden-brown.

Oatmeal Apple Crisp
6 medium apples, pared and sliced
1/2 cup all purpose flour, sifted (60 gm / 2oz)
3/4 tsp (4 ml) ground cinnamon
1/3 cup softened butter or margarine (95 gm / 3½oz)
3/4 cup brown sugar (120 gm / 4 oz)
1/2 cup oatmeal flakes (25 gm / 1 oz)
3/4 tsp (4ml) ground nutmeg

Preheat oven to 375°F or 190°C. Grease baking dish with additional butter and arrange apple slices in it.
Cut the flour into the softened butter until the mixture resembles breadcrumbs. Then add the other ingredients and mix thoroughly.
Sprinkle the dry mixture over top of the apples. Bake 30 minutes, or until apples are cooked and topping is golden-brown.

Home Made Cinnamon Buns
1/2 cup (125 ml) water
1/2 cup (125 ml) milk
2 eggs
1/3 cup (80 ml) oil
1 tsp (5 ml) salt
1/3 cup (125 ml) white sugar
4 cups (570 gm) all purpose white flour
2 tsp (10 ml) dried yeast

Filling:
1/3 cup (80 ml) melted butter
2/3 cup (165 ml) brown sugar
2 tsp (10 ml) cinnamon powder
1/2 cup (30 gm) chopped pecans
1/2 cup (100 gm) raisins
**If making by hand, combine yeast with a little sugar and the salt in the milk and water and allow to bubble for a while.
Combine remaining dry ingredients and make a mound with a depression in the middle in which to add the wet ingredients including the eggs and the yeast mixture. Combine and knead well until smooth. Allow to rise for about two hours and then punch down.
Take risen dough and punch down and knead. Roll out into a rectangle approximately 18″ x 12″  (45cm x 30 cm) Brush dough with melted butter and sprinkle evenly with brown sugar and cinnamon. Scatter the raisins and chopped pecans before rolling along the longest side of the dough. Cut into rounds and place in a greased baking pan allowing space for the dough to expand between each bun.
Allow to rise, covered for another 60 – 90 minutes and then bake at 350°F or 180°C for 25 – 30 minutes.

 Oatmeal – Spice Cake
A classic cake that is very easy to make. Use our Maple Frosting or your own frosting recipe to finish.
1/2 cup (125 gm) butter or margarine
1 cup (160 gm) brown sugar, packed
1/2 cup (120 gm) white sugar
2 large eggs
1¼ cups (150 gm) white cake flour
1½ tsp (8 ml) baking soda
1/2 tsp (3 ml) salt
1 cup (142 gm) quick porridge oats
1 tsp ( 5 ml) ground cinnamon
1/2 tsp (3 ml) grated nutmeg
1 cup (250 ml) water
2 tbsp (30 ml) dark molasses
Frosting:
2 cups (280 gm) icing sugar
1½ tsp (8 ml) margarine or butter
1 tsp (5 ml) maple extract
milk to mix 
 Heat oven to 350°F or 180°C.
Grease and flour a bundt baking pan.
Cream butter in a large mixer bowl with the sugars, add eggs and then add all the other ingredients. Mix at low speed for 30 seconds or so and then beat at high speed for 2 – 3 minutes, scraping the sides of the bowl constantly.
Pour into the baking pan and cook for 35 – 40 minutes until a toothpick inserted in the middle comes out clean.
Mix frosting ingredients together thoroughly and drizzle over the cake when it has cooled.

Brown Sugar Drop Cookies 
A quick and easy recipe, Brown Sugar Drop Cookies make a great after-school snack with milk for the kids.
1 cup margarine or butter, softened (250 gm / 9 oz)
2 cups brown sugar (packed) (320 gm / 11 oz)
2 eggs
1/2 cup milk (125 ml / ¼ pint)
3½ cups all purpose flour (500 gm / 1lb 2 oz)
1 tsp baking soda (5ml)
1 tsp salt (5ml)
Mix thoroughly the butter, sugar, egg and milk. Sift dry ingredients together and then blend into egg mixture. Cover and chill for one hour.
Drop dough by rounded tablespoons about 2″ (5 cm) apart on a cookie sheet covered with parchment paper.
Bake in batches for approx 8-12 minutes until golden at 375°F or 190°C. Remove to a cooling rack immediately.

Fruit & Nut Refrigerator Cookies 
Colourful and festive; these refrigerator cookies will brighten up any occasion. Follow our simple directions and the kids will love this treat!
Slice into 1/4″ (0.75 cm) slices using a sharp knife.
Bake on a cookie sheet covered with parchment paper in batches for approx 8-12 minutes until golden at 375°F or 190°C
5 cups (700 gm) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (3 ml) salt
2 cups  (500 gm) butter or margarine
2 cups (480 gm) white sugar
4 eggs
2 tsp (10 ml) vanilla extract
2 cups (500 gm) chopped glaceed cherries, mixed peel and dried fruit
1 cup (250 gm) chopped nuts – walnuts or almonds
2 tbsp (20 gm) coloured cake sprinkles (optional)

Sift together the flour, baking powder, baking soda and salt. Stir well to mix.
Cream the butter or margarine with the sugar and gradually add the eggs and then the vanilla extract.
Gradually add the flour to the butter and egg mixture and mix well. Add the nuts, fruit and sprinkles and combine.
Chill the dough for 30 minutes to improve handling.
Shape the dough into four rolls approximately 1½” (4 cm) diameter and wrap in parchment paper.
Refrigerate the rolls overnight.

Oatmeal Raisin Cookies 
Another favorite with the kids, these are easy to make and so healthful!
3/4 cup (185 gm) margarine or butter, softened
1/2 cup (120 gm) white sugar
1 egg
1 cup (packed) (160 gm) brown sugar
1 cup (100 gm) all purpose flour
1/2 cup (125 ml) water
1/2 tsp (3ml) baking soda
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) salt
1 tsp cinnamon
1/2 tsp (3 ml) ground cloves
1 cup (80 gm) chopped nuts
1 cup (250 gm) raisins
3 cups (420 gm) quick-cooking oats 

Mix thoroughly the butter,  sugars, egg, water and vanilla. Stir in remaining ingredients.
Drop dough by rounded teaspoons 1″ (2.5 cm) apart on a cookie sheet covered with parchment paper.
Bake in batches for approx 12 – 15 minutes until golden at 350°F or 180°C.

 

 Peanut Butter Cookies 
 A constant favorite with kids of all ages! Perfect for after school with a large glass of milk.
1/2 cup (125 gm) margarine or butter, softened
1/2 cup (120 gm) white sugar
1 egg
1/2 cup (125 gm) peanut butter
1/2 cup (packed) (80 gm) brown sugar
1¼ cups (125 gm) all purpose flour
3/4 tsp (4ml) baking soda
1/2 tsp (3ml) baking powder
1/4 tsp (2ml) salt
Mix thoroughly the butter, peanut butter, sugars and egg. Sift dry ingredients together and then blend into egg mixture. Cover and chill.
Shape dough into 1″ (2.5 cm) balls. Place 3″ (7.5 cm) apart on a cookie sheet covered with parchment paper. With a fork dipped in flour, flatten in a criss-cross pattern to 2″ (5 cm) diameter.
Bake in batches for approx 8-12 minutes until golden at 375°F or 190°C.

http://www.robertsplace.ca/recipes/

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