Oatmeal Cookies

Posted on February 20, 2014 by admin
Refrigerator Oatmeal Cookies
Yields 60
During our last "winter weather event", I received the recipe below and this note from Mary Vaughan, a PA at our Midtown store: "I was trying to think of a comfort food that would be tasty to put together with staples I had on hand yesterday when I realized I couldn't get to the store. I remembered an oatmeal refrigerator cookie recipe that I regularly made when I had children at home. Children and grownups alike enjoy these cookies. They are especially handy given that you can make up the dough and keep it in the freezer and cook as many as you'd like at one time.... ...This is perfect, should you ever be stuck at home wanting to cook with staples that you usually have on hand. I'm a bit of a cookie monster always but especially when it's cold and snowy outside."
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. ¾ cup granulated sugar
  2. 3 ½ cups light brown sugar, packed
  3. 1 ½ cups butter or coconut oil, melted
  4. 4 eggs, beaten
  5. 2 cups quick cooking or old fashioned oats
  6. 4 cups all purpose flour
  7. 2 teaspoons baking soda
  8. ½ teaspoon salt
  9. 2 teaspoons cinnamon
  10. 1 cup chopped nuts
  11. 2 cups seedless raisins
Instructions
  1. Mix sugars and butter or coconut oil. Add eggs and oats.
  2. Sift flour, soda, salt and cinnamon together and stir into sugar and butter mixture. Add nuts and raisins and mix well. Pack into 2 waxed paper lined 9” X 5” X 3” loaf pans. Chill thoroughly.
  3. After dough has chilled, turn out dough onto cutting board and slice it into 2 “logs.” At this point, you can cover the logs with waxed paper or parchment paper, cover tightly with aluminum foil and keep in freezer until ready to use OR you can go ahead and slice ¼ inch thick, put on ungreased baking pans and bake at 350 degrees for 10 minutes.
Notes
  1. This recipe halves well and is so handy to make up and keep frozen for those occasions when you need to take a little something to someone who is sick or you just want a little extra something to perk you up during any kind of weather.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Coeur a la Creme

Posted on February 20, 2014 by admin
Coeur a la Creme with Balsamic Glazed Strawberry
: "Here is a great and easy dessert to make for Valentine’s dinner! No baking process, just good ingredients whipped together and then set overnight. So great you can make it in advance! Even the coulis could be made 2 days ahead. So this is your next dessert to try!" Need a mold for this easy, impressive dessert? Stop by any of our stores! Coeur a la Crème Individual $6.99 Coeur a la Crème Large $12.99
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Prep Time
25 min
Cook Time
8 hr
Total Time
10 hr 25 min
Prep Time
25 min
Cook Time
8 hr
Total Time
10 hr 25 min
Ingredients
  1. 6 ounces cream cheese at room temperature (do not use the light version!)
  2. 1/3 cup confectioner’s sugar
  3. 1 đ cup heavy whipping cream
  4. 1 teaspoon vanilla extract (good one, pure!)
  5. 1 vanilla bean, split in 2 and reserve seeds
  6. 1/2 Lb strawberries, hulled and sliced
  7. 3 tablespoons turbinado sugar
  8. 1 tablespoon very good balsamic vinegar
  9. Strawberry coulis
Instructions
  1. Line a 7 inch Coeur à la crème mold or a fine mesh strainer with 2 layers of cheese cloth. Set on a rimmed cookie sheet.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and confectioner’s sugar. Scrape down the bowl and add in the cream, vanilla extract, and seeds from the vanilla bean. Mix slowly at first to ensure all cream cheese is incorporated, scraping down the bowl as necessary. When the mixture is smooth, with no lumps, raise the speed to high, and beat until fluffy.
  3. Transfer the cheese mixture to the cheese cloth lined mold. Wrap cheese cloth up around the mixture, and cover with plastic wrap. Refrigerate for 8 hours or overnight.
  4. While the cheese is draining, mix strawberries with sugar and vinegar. Let sit for several hours in the refrigerator, or for an hour or two at room temperature.
  5. When the cheese mixture has finished setting up, discard drained liquid, and pull back the cheese cloth on the top of the cheese mixture. Place the serving dish upside down on top of the cheese mixture. Flip it over, and remove the mold. Carefully pull away the cheese cloth. Garnish with strawberry and vinegar mixture, and strawberry coulis.
Notes
  1. Ingredients for a 7 inch Coeur à la crème mold
Adapted from Ma Cuisine by Adeline
Adapted from Ma Cuisine by Adeline
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Jalapeno Dip

Posted on February 20, 2014 by admin
Layered Jalapeno Dip
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 lb bacon (cooked & crumbled)
  2. 10-12 jalapenos (cleaned, cored & diced) (I usually leave a few seeds for heat)
  3. 2 - 8oz pkgs cream cheese softened
  4. Favorite rub (optional)
  5. 12 oz jar sweet/spicy salsa (we like Paul Newman’s Pineapple Medium heat)
Instructions
  1. Get BGE indirect or raised direct set up to 325. I like to use a Cast Iron skillet so I can cook and serve in the same pan.
  2. In a cast iron skillet, cook the bacon until crispy. Drain, crumble & set aside. While bacon is cooking, clean, core & chop jalapenos.
  3. After bacon is cooked use some of the bacon grease to sauté the chopped jalapenos. Usually this takes about 10 minutes on medium heat.
  4. When cooked jalapenos have cooled down spread the softened cream cheese over the top of the jalapenos. Try to spread the cream cheese so the jalapenos stay on the bottom of the pan. Remember this is a dip. Sprinkle your favorite rub on the cream cheese.
  5. Spread the salsa over the cream cheese so it is covered.
  6. Take the crumbled bacon and cover the salsa completely.
  7. Bake the dip in the Big Green Egg at 325 for 25-30 minutes until bubbly. Serve with pita chips or favorite crackers.
Notes
  1. TIP: Be sure and use gloves when working with jalapenos.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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