Homemade Oatmeal Cream Pie

Cookie Recipe:

1 cup margarine (NOT butter) OR butter flavored Crisco

3/4 cup brown sugar

1/2 cup granulated sugar

1 Tbsp molasses

1 tsp vanilla extract

2 eggs

1½ cup flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp cinnamon

1 1/2 cup quick oats

Cream Filling:

2 tsp very hot water

1/4 tsp salt

1-1/2 (7oz) jars of Marshmallow Fluff

3/4 cup powdered sugar

1 tsp vanilla

In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.

Add flour, salt, baking soda and cinnamon.

Mix in the oats. 

Drop by ONE tablespoon onto a parchment lined cookie sheet. 

Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. 

After cookies have cooled, combine hot water with salt and mix until salt is dissolved. 

In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. 

Beat on high until fluffy. 

Add in salt water and mix until well combined. 

Spread filling on one cookie and press second cookie on top. 

Be careful not to eat them all in one sitting!  They are soooo good!

Happy Cooking!

Rolo Cookies

1 pkg. Rolo's
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. 

Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. 

Yields about 3 dozen.

Happy Cooking!

Chocolate Mint Brownies

Now who does not love Girl Scout Thin Mints?  Here is a sure fire way to make a close resemblance to them for your next party or dessert.

1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box

Filling

3 1/2 cups powdered sugar

1/4 cup butter or margarine, softened

1/4 cup whipping cream

1 package (3 ounces) cream cheese, softened

1/4 teaspoon mint extract

4 drops green food color

Topping

1/2 cup whipping cream

1 bag (12 ounces) semisweet chocolate chips (2 cups)

1/2 cup butter (do not use margarine)

Preparation 

Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cooking spray.

Make and bake brownie mix as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. 

Refrigerate about 1 hour or until set.

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. 

Cool about 10 minutes or until lukewarm.

Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. 

Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. 

For easier cutting, cut brownies with a wet knife. Store covered in refrigerator.

Happy Cooking!

Mema's Simple Cooking Tips

Most people don't know that Mema was my Grandfather's bookeeper by day in addition in my opinion one of the most greatest cooks I have ever known.  As I have mentioned in previous blogs, she loved to collect recipes and try them.

Mema working the books at Albany Concrete Products

She had her classics that everyone wanted on Sunday such as her famous meatloaf, her cornbread dressing at Thanksgiving, her famous apricot nectar pound cake.  The list could go on and on.  She also, was one to collect ideas and tips about cooking.  Here are a few

Mema with Evelyn Nelson in the kitchen

Tips about Meat

If you want a piece of meat grilled to taste like you have been to the restaurant, then you need to sit it out and bring it to room temperature before cooking.  It will never brown evenly if you remove it from the refrigerator and place it directly on the grill.  What happens is it will steam before it sears.

There is nothing like salting the meat before and after you cook it.  This will bring out the flavor.  Make sure that your meat rest before you slice it.  This allows the juices to mill about the meat and make it even better than you wanted.

Don't overload your oven or skillet for that matter.....

Yes everyone is clamoring for dinner and you are tired, but don't feel rush when it comes to cooking with your skillet or in your oven.  Do not add just one more piece thinking that you are saving time.  You will never getting the brown crust texture that you want to achieve.  What you need to do is cook in small batches and for goodness sake do not rush the process.

In order for you to get that dark caramelization, which will yield a complex of flavors, you need to allow some space and old fashioned T-I-M-E.

The same is true when you are trying to roast vegetables.  Need I mention that when you are baking those double chocolate chip cookies, or italian cream cakes, that you need to give those pans some space.  I only recommend a maximum of two in the oven at once.

Cooking Ben's Carrots

Now Ben normally likes to shred his carrots and cabbage and serve them will a healthy serving of Olive Oil.  However, every now and then I will cook them.  For tender and glossy carrots, simmer them in water and butter.  Let the liquid evaporate so that the carrots glaze in the butter.

Mama always said Sift...but I say Whisk

If you are in a hurry and really don't want to use the sifter (bad idea according to my Mama, Lena), then simply whisk together the flour, leaveners, and spices in a bowl.  This will remove any lumps and will aerates things well enough for your basic cakes and cookies.

However, I do grab my sifter off the shelf when I really want to cook seriously.

Well there you go!  Some quick tips right out of the Rolodex....

Happy Cooking!